This May we held our very first Olive Oil Social, and we're still smiling about it. Around twenty five people joined us at our friend Daniel's beautiful garden at West Beach — a lovely mix of curious olive oil lovers from all over the world— with the Taygetos mountains behind us and perfect spring sunshine overhead.
Four extra virgin olive oils from four distinct regions of the Peleponnese were on the tasting menu, from the mountains of Arcadia to the ancient plains of Olympia — each with its own character and story. Most of us are so used to cooking with olive oil that we don't stop to really smell it, hold it in our mouths, and let it speak. Learning to do that together by identifying the key characteristics - the fruitiness, the bitterness, and the peppery finish at the back of the throat — was a delight.
Two of the samples were our own: our spicy Kalamata Reserve (Koroneiki) from our grove in Karpofora Messinia and our sweet Arcadian Gold from our grove in Doliana, Arcadia — made from the ancient varieties Manaki, Megaritiki and Gaidourelia (donkey olive!).
And two were provided to us by the wonderful Kalamata School of Olives & Olive Oil.
We tasted a single-variety Megaritiki from Nemea and a ferociously spicy Nemoudiana from Olympia — two less familiar varieties that showcase the diversity of of the region. We didn't just talk about tasting EVOO we also went deep on how we produce it for premium quality and how to store it at home to keep it fresh for as long as possible.
Then we ate. A long table of home made Greek flavours selected to showcase our EVOO — slow-roasted feta with tomatoes and pepers, lemony oven potatoes, fresh tomatoes and cucumber, olives from Kalamata and Doliana, and sourdough bread toasted with salt and oregano! And for dessert 3 cakes - chocolate, carrot cake and banana - all made with our Arcadian Gold EVOO.
The afternoon stretched out exactly as we'd hoped: unhurried, sociable, delicious.
We made new friends and connections in our beautiful home town. Our guests left with smiling faces, tins of EVOO tucked under their arms and we hope, a new way of thinking about extra virgin olive oil.
the mighty olive
Premium extra virgin olive oil, farmed organically in Greece.
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