Posted by Jennifer
The last Tuesday in October is one of those warm, slightly hazy days that defines Indian summer, a day that makes you forget that slush season is just around the corner. Remember we must, since it is the final day for the Riverdale Farm Farmers Market. There are a surprisingly large number of both vendors and customers including several little children in their Hallowe'en finery.
I stock up on staples—garlic, onions, carrots (fancy red ones from Sosnicki Organic Produce - who are year round at Dufferin Grove and the Green Barn), and more from the Quinte Organic Farmers’ Cooperative. Since I am running out of olive oil, I try a small bottle of olive grower Angelos Kapeleris’s oil. If I like it, it too will be at Dufferin Grove and Green Barn over the winter. I almost resist the urge to buy a jug of cider after trying a sample from Lynn and Ralph Robitaille of Pineapple Orchards in Penetanguishine. I resolutely head for the gates, before turning back for that one last purchase.
Showing posts with label Olive Oil. Show all posts
Showing posts with label Olive Oil. Show all posts
Saturday, October 31, 2009
Monday, July 13, 2009
Olive Oil Tasting with The Olivar Corp
Posted by Jennifer
Saturday, July 11th saw a visit to The Cookbook Store from Dolores of The Olivar Corp. Here are some highlights from the delicious and educational event.
Dauro - the unfiltered oil is pressed from olives within an hour of picking. Its gentle herbal flavour reveals just a hint of pepper as it slides down the throat. Frequently served at the Nobel Peace Prize dinner, it blends well with summer fruits and salads. It is from a small area in northeastern Spain between the Mediterranean Sea and the Pyrenees Mountains. Preferred amongst our tasters.
Almazaras de la Subbetica is the current top producer of organic olive oils. Its Parqueoliva is pressed from two varieties in an 80/20 split while its smaller batch oil, Rincon is a single varietal. Both have the intense pepperiness of antioxidants at the back of the palate with grassy and floral notes on first tasting—the Rincon is particularly floral.
The Greek oil, Terra Creta, as the name suggests, from the island of Crete, offered less distinctive characteristics though showing a tropical fruitiness. Its balance raised it above the usual supermarket brands.
From Tuscany, Campo, pressed from three Italian varietals, offered a big round nutty richness, perfect for those deeply satisfying Tuscan bean soups and stews.
Photos by Gina
Saturday, July 11th saw a visit to The Cookbook Store from Dolores of The Olivar Corp. Here are some highlights from the delicious and educational event.
Dauro - the unfiltered oil is pressed from olives within an hour of picking. Its gentle herbal flavour reveals just a hint of pepper as it slides down the throat. Frequently served at the Nobel Peace Prize dinner, it blends well with summer fruits and salads. It is from a small area in northeastern Spain between the Mediterranean Sea and the Pyrenees Mountains. Preferred amongst our tasters.Its sister oil, Aubocassa is pressed solely from arbequina olives in Mallorca. Although a bigger and more peppery oil, it is still well-balanced with the Dauro herbalness.
Almazaras de la Subbetica is the current top producer of organic olive oils. Its Parqueoliva is pressed from two varieties in an 80/20 split while its smaller batch oil, Rincon is a single varietal. Both have the intense pepperiness of antioxidants at the back of the palate with grassy and floral notes on first tasting—the Rincon is particularly floral. The Greek oil, Terra Creta, as the name suggests, from the island of Crete, offered less distinctive characteristics though showing a tropical fruitiness. Its balance raised it above the usual supermarket brands.From Tuscany, Campo, pressed from three Italian varietals, offered a big round nutty richness, perfect for those deeply satisfying Tuscan bean soups and stews.
Photos by Gina
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