Olives - ancient and modern

I am a member of the Women’s International Club, Athens – a group of around 200 ladies of over 35 different nationalities, from all walks of life, some permanently resident in Greece and some passing through; we are all committed to fostering friendship and the exchange of cultures and interests in an informal atmosphere. It is a remarkable organisation that has a miraculous way of seeing one through thick and, sometimes, very thin, whatever life/the Universe decides should cross your path! The friendships made stand the test of time and distance.

In 2008 I had the honour of being the WIC President, having been on the Executive Board numerous times in all the positions, and at our June General Meeting we were lucky enough to be hosted at the residence of the Swiss Ambassador in his glorious garden under the trees and amongst the flowers. Our speaker was a producer of Olive Oil and he told us everything we would ever need to know about olives, the oil, how to distinguish the best, the different flavours and colours – literally “everything you wanted to know, but were afraid to ask …”. He very generously offered each guest a little sapling olive tree and I am thrilled to show you how mine have grown (being President I received 2!), in small pots to quite sizeable trees in 4 years that bear fruit each autumn – not enough to go into competition, but give them time …….

Pendelis, the expert, is Greek and has a wonderful Brazilian wife who spreads sunshine wherever she goes and ,believe it or not, they met because of mosquitoes – Maria was writing a PhD thesis on what you and I would consider a major irritation, and who did she bump into but another brilliant mind and that was that! They are a lovely family and the following is what I have written about their work – the main thing for me is that I can now find, not only Greek Olive Oil in England when I visit, but the very best Greek Olive Oil – my life is complete!
www.theoliveconnoisseur.com for olive oil, beauty products, wine and your own olive tree!



Pendelis, the Expert, with sapling



Maria, the Expert's Expert, me

Olive Oil, colours and tastes

All Greeks are connoisseurs of Olive Oil and most have their own olive trees, even if they are only lining the road outside their apartment block; those who have sufficient trees, and hence sufficient olives, will have their own small production of oil and/or olives for eating.

Sapling from www.theoliveconnoisseur.com

My 42 years of Greek living have made me an ‘expert’ along with the best of them and I know a good oil when I taste it; olive oil is part of every day of my life, from frying a freshly laid egg, to being the second most important ingredient of taramosalata, to dressing a salad and mopping up the juices, to mixing with lemon juice and pouring over grilled fish or lobster (or in the mayonnaise if that is the preference), to adding to boiled vegetables, potatoes, zucchini, greens, or even adding a very unique taste and moistness to a lemon and yogurt cake!

I have come a long way from my English childhood when “olive oil” was sold at the pharmacy and was used, warmed, for ear ache or to rub on the chest to alleviate a cough – which, of course, are still valid uses and cure all!

All the above qualifies me for giving a very well-informed opinion concerning the quality of a specific olive oil which in this case refers to the oil I have been fortunate enough to use for several years now and as I have become friends with the producers I am assured of a guaranteed supply without any danger of ever running out – the thought of which would keep me awake nights with panic! I have visited their olive groves and seen their methods which are of the finest and most professional – to see every stage from blossom to pouring is quite a privilege and to see the love with which they nurture and protect the trees in their care is comforting and inspiring –these are people who really take their stewardship very seriously indeed and who want only to produce the very best

This glorious olive oil is perfect for every use from bread dunking to the most elaborate gourmet dish; the colour and scent are always reliable and the Taste – just perfect – a gift of the Gods.

I have given presentation bottles to friends as a special gift and take a sufficient quantity with me for holidays at our summer home on a Cycladic island – it is the only olive oil I use and that makes me very happy. Even the packaging is of the most convenient with a marvellous tap that avoids the drama of pumping and spilling this precious liquid from the usual containers!

I cannot recommend this oil highly enough.

www.theoliveconnoiseur.com

Wishing you Sunshine and wonderful Olives, whatever the weather!

2000 year old Olive Tree! What stories it could tell!

PS: The best, and easiest Taramosalata:

Soak about 100gr of stale-ish white bread in water, when completely soft, put in a sieve and strain to get out all the water.

In your food processor whizz a spring onion, add 100gr of tarama (white carp roe – I don’t use the pink stuff as it has colouring in it), then throw in the softened bread

Whizz, whizz, slowly pour in your glorious Olive Oil and it will all come together – you actually need quite a lot otherwise the taste of the tarama will be too strong.

Add lemon juice, preferably from your own tree, to taste.

And there you are! Serve with crackers, crudités or crusty country bread. It also keeps for a few days in the fridge.

 Serve