From Bloom to Bottle

Imagine standing in the middle of a sun-kissed olive grove, each tree telling a story and raising its branches to the sky in gratitude for the warmth of the Mediterranean sun. As the mild spring winds blow through, small white blossoms bloom, hinting at the bounty to come. Each olive, nurtured by the summer heat, contains the promise of something extraordinary: liquid gold. This marks the start of the olive oil harvest, a process as ancient as it is profound, spanning three seasons and each adding its own chapter to the story of this precious oil.

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The journey of olive oil begins in early fall, when the first clean breezes blow across the groves. Unripe green olives are carefully plucked in October, marking the commencement of the early harvest season. This is the season for young olives, which produce oil with a strong, robust flavour. The peppery and bitter flavours are characteristic of early harvest extra virgin olive oil (EVOO), which is high in polyphenols and antioxidants. These robust and powerful oils pair perfectly with grilled meats, roasted vegetables, and substantial stews. They add a sharpness to foods with their peppery flavour.

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As autumn turns to winter, the olives ripen, changing from green to rich purple and black. This is mid-harvest, when the fruit produces oil with a more balanced, subtle flavour. Bitterness and pungency fade into delicate fruitiness, and the oils become versatile enough to use in regular cooking. This is the time to grill white meats, make tomato-based pasta sauces, or drizzle over a salad. The oils from this period represent the Mediterranean landscape, where life slows down to enjoy the season's heartier, comforting flavours.

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Finally, as winter progresses, the late harvest begins. Fully mature olives are gathered between the chilly months of December and February. These oils are soft, smooth, and sweet, with a roundness that suggests comfort and enjoyment. The late harvest oils mix well with delicate dishes such as fish, soft cheeses, and sweets. Imagine topping a bowl of vanilla ice cream with a drizzle of this golden nectar, its sweetness enhancing each taste. This period's oils represent an affectionate farewell to the olive-growing season, providing a softer, yet no less intriguing, sensory experience.

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As an olive oil sommelier, I'm dedicated to curating the best selections from each season. My Sommelier Selection combines the distinct flavours of the Mediterranean, allowing you to take this journey for yourself. It's more than just oil; it's a story about nature, tradition, and passion, waiting to be told at your table.

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