Pasta, Oil and Vinegar

Where would we be these days without the lovely products from our Mediterranean friends?

Some facts about olive oil

Take olive oil, what makes an olive oil great?

*Geography, soil, and climate. Certain regions of the world, especially the Mediterranean , have been growing olives for hundred of years. The terrain is well-suited for olive production and the variations in climate offer wonderful nuances in flavour in the oils they produce. And like wine, olive oil flavours vary depending on the vintage and the region.

*Careful handling of the olives. The olives used in good quality oils are picked by hand to avoid any bruising and oxidation that could result from using machine-picked fruits or olives that have fallen from the trees.

*Careful blending of the olives at the perfect ripeness. There are dozens of olive varieties commonly used for oil production and often several types of olives will be blended for a rich complex oil.

Did you know?

Olives are picked at different stages of ripeness to create a desired affect.
Olives picked very green produce less oil, but have a great big green, grassy flavour. The colour of the early harvest oil is usually very green.

Olives left to ripen on the tree produce more oil but not necessarily better oil. Oils made from late pressed olives often are a bit sweet, very mild, and pale in colour. They will not last as long as early pressed oils.

Olive oil is somewhat perishable and should be stored in a dark place, tightly covered. The refrigerator is not a good place, contrary to many what books say. Unopened, the bottled oil should last up to two years.

In the shop

In the Smart Good Food Shop we have a selection of olive oils, vinegars for you to choose from. We also have some fine Italian pasta as well as some other Mediterranean treats. Come and spoil yourself!