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North American Stores Selling "olive oil on tap"
Posted on January 31, 2009 at 8:51am — 1 Comment
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Your blog is great!. I am trying to work out if the Lapas you tried is from Blauel in Mani. I was there and went to the Blauel groves and heard about the background of the region's cooperative and the challenges of organic buy in among producers from the very interesting Fritz Blauel. I also went to the nearby traditional mill and had the most amazing unflitered oil and fire-stove cooked meal the same day. We went to so many places in 8 days that when I came home with a bottle of Lapas I couldn't remember if it was a Blauel label.
I am just starting to distribute Kastamonitsa EVOO from Crete. Rich slightly nutty, almost herby flavour, nice pepper finish and so well connected to Vancouver Island I can almost call it local...almost. The producer is a resident of Vancouver Island with a family grove for 10 generations in the Village of Kastamonitsa. I think this is an interesting "angle" for olive oil since we can't grow olives here - although people are trying :) I'll be sure to share a recap of my tasting seminars coming up over the summer on your site (5 regions of Greece represented). Cheers, Karma
ıam lookin for official olive oil tasting glasses. could you please kindly
help me where ı can buy them.
best regards
ergenec@kalitesistem.com
my cyprus olive oil is from the cyprus olive tree, which were planted by my parents in 1950, they were planted in various pieces of land which my father had bought surrounding the village of louroujina, which is now in a military zone next to the villages of dali and lymia about 10 miles inland from larnaca
2 years ago i imported 3500 litres which sold out quite quickly
for the last 2 years because of the long draught and the fact that a lot of the olive trees in cyprus depend on the little rainwater that we get, most olive oil producers have suffered a huge reduction in produce.2008 included
my cyprus olive oil which i have named in honour of my late father (murat du carta) is a very light olive oil a lot of people describe it as fresh and grassy tasting, very light on the palate
at the moment i am waiting on my transport delivering my 2008 produce in late may, which is only approx 1000 liters this year
my turkish olive oil is from my 45 acre olive and citrus grove which i purchased 5 years ago almost opposite the island of rhodes
here we have the mainly domat olive tree as well as the kalamat and the memecik.
the memecik and the kalamat i use for table olives and the domat olives i pick in october for my extra virgin olive oil which i have named after the house i built on the land (chateau carman) my brother in law who lives on the premises and my staff water these trees every 12 days during the summer months, all the trees on my estate including the citrus are looked after to organic standards
we take these olives to the press at various stages of the month, one batch we infuse with freshly picked lemons and another batch with freshly picked mandarins which are harvested at the same time of year, the majority we press as just extra virgin olive oil
this oil is much more robust and stronger flavored than my cyprus olive oil, it also has what i would describe as a bigger kick to it
my same transport picks my turkish olive oil and olives as well as my other produce on route from cyprus to the uk and i will get my fresh batch in late may
i take great pride in my produce, especially when i get numerous requests for it from the italian population in the uk as well as some famous personalities, i have also posted to various parts of the u.s.a and paris, germany etc
you are welcome to visit my website www.planetmem.com where there are links to the various write ups i have recieved, you will also see that i offer holidays on my olive grove in turkey, please excuse the quality of my website as it is a bit of a scrap book affair, but it seems to work for me
just to tell you a little about myself i started as a electrician knowing very little about olive oil, until i lost my father and inherited the groves in cyprus, i imported my first batch, and the response i got was enormous, i now sell my produce through my store, at food markets and on the internet
my main hate is the amount of deception that goes on in this business, chemically adjusted olive oil in order that they can label it extra virgin etc
by the way how did you get into olive oil, i look forward to hearing a little about yourself
regards mem
The photo was taken in Sicily this October.
Looking forward to it.
Regards,
Maria
Hi! You have a great site...it's nice to be a member. We would love to get more involved....send some oils to taste, etc.. We had a bountiful harvest this year and we pressed our Stagecoach Napa Valley olives with a stone press.....for the first time....interesting differences noted from a hammermill...I'm still figuring out all this blogging stuff so let me know how to proceed....and I'm living in Italy for six months but can coordinate with staff back home....I hope you are well. Congrats on the site!
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