This Saturday from 11am John from the Olive Shop will be doing tastings of his olive oils as well as his Balsamic vinegars and other delicious goodies. This is a chance to taste really good olive oil at a fantastic price. Do come along and find out how the olive oil is made, what to look out for when tasting olive oil and get ready for a summer of delicious salads and mediterranean cooking.
I have been searching for a good olive oil producer for some time now, but we finally have some outstanding extra virgin olive oil direct from the Greek island of Crete.
“On Crete, you will find plenty of small villages scattered on hilly slopes surrounded by an abundance of olive trees. The conditions here are perfect for the cultivation of this wonderful fruit . A small group of farmers work around the clock ensuring that the olives are harvested and ground on the same day. The vibrant grassy, fruity, bitter and peppery sensations of the Koroneiki olive are inspiring. With an acidity content that rarely surpasses 0.3%.”
The quality of olive oil makes a huge difference to a vinaigrette – and when you have the best, then a simple drizzle of olive oil over a dish can transform it. While I would be happy to cook with rapeseed oil, the depth of flavour to a good olive oil is unsurpassed. We will be having an official tasting of olive oil on Saturday 18th July.
The olive oil comes from The Olive Shop and if you want to learn about good olive oil then you should definitely check out their website.
250ml – £3.00
500ml – £6.00
I litre – £10.00
Extra virgin olive oil is made simply by crushing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining.
Extra virgin olive oil must have no taste “defects.” It needs to have a nice flavor of fresh olives and achieve higher scores in lab tests for its chemical composition than other grades.
Since extra virgin olive oil is simply fruit juice without any additives, its quality and taste are influenced by the varieties of olives, the terroir where they were grown, and the countless decisions and production practices of a dedicated producer.