Extra Virgin Olive Oil is freshly pressed juice that arrives once a year as autumn sets in. It has absolutely no additives or preservatives and is the only cooking oil made without the use of chemicals or industrial refining. Just let that sit for a moment.
If you consider freshly pressed orange juice for example, we know that it doesn’t last more than a few days, even in the fridge. Extra Virgin Olive Oil benefits from a very high concentration of natural preservatives however: its polyphenols, and these protect the oil for the duration of about 18 months. But what this means is that you don’t really want to invest in an incredible oil when it has been jogging around the supply chain for a year and this is one of the major reasons that we drive our growers and millers crazy during their busiest weeks of the year to get their oils sent off to you as quickly as possible: so that you have the longest enjoyment window. Then it’s up to you. You have a spectrum of 6 seasons to enjoy them should you so wish.
New season olive oil from freshly pressed green olives (which in our book is what it’s all about) is incredibly vibrant, packed full of intense fresh flavours and high concentrations of polyphenols. So, it is a fact that new season oil is even better for you. This coincides brilliantly with the winter, when of course you need this support the most.
It also happens that the flavour profile of new season olive oil works better with other winter ingredients: all of the base notes (root vegetables, grains, pulses, mature cheese, cabbage, chicory, fennel, brassicas etc.) are lifted to new dimensions with the addition of this fresh green elixir.
When you bite into a perfect peach in July or a ripe tomato in August, something happens. The rules of regular enjoyment go out of the window; your taste buds dance. It is this sentiment that we hope to bring to your kitchen this winter.