A Sommelier’s Guide to the Mediterranean

Olive oil has been a staple in many culinary traditions for centuries, and its significance in global cuisine cannot be overstated. As one of the oldest cultivated crops, the olive tree has been revered for its ability to produce this liquid gold, which has become an integral part of the global diet.

Known for its health benefits, olive oil is celebrated for its rich, complex flavours that can elevate even the simplest of dishes. From the delicate, fruity notes of extra virgin olive oil to the robust, peppery tastes of some varieties, this versatile ingredient has the power to transform a meal, adding depth, balance, and a hint of luxury.

Beyond its culinary applications, olive oil has also played a crucial role in various cultures. In ancient Greece, olive oil was used for bathing, and even as a form of currency. This deep-rooted history and the respect for olive oil have contributed to its enduring legacy in the culinary world and beyond.

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The appreciation of this history combined with its rich taste helped me transform into an Olive Oil Sommelier. I specialise in the art of olive oil tasting and pairing. I believe it's my responsibility to guide customers, chefs and enthusiasts through the vast and complex world of olive oil.

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As an olive oil sommelier, I launched the “Sommelier Selection” which includes 6 nuanced tastes from 6 different regions sourced from the most exceptional farms around the Mediterranean.

Greece: Koroneiki and Manaki

Let's start with Greece, where two of my favourite varieties are grown. Koroneiki olive oil is a blast of vibrant fruitiness with notes of green olive. It has a clear taste and lends a delightful finish to any meal. Its rich Greek culinary tradition is apparent, and every time I taste it, I'm transported to sun-soaked olive groves.

The Manaki variety, on the other hand, is delicate. Its fruity aromas are less robust, but they linger pleasantly on the palate, making it an excellent complement to yogurts or as a finishing touch on a simple fruit salad. Both kinds bring Greece's striking gastronomic history to life with each sip.

Lebanon: Souriani

My homeland is Lebanon, where the Souriani olive variety flourishes. This one is very significant to me. Its earthy texture is dense, almost like strolling through a sun-drenched olive grove. What truly distinguishes it is the delicate hint of rosemary, which enhances its character. I usually find it ideal for mixing it with Hummus to add an authentic Lebanese taste.

Italy: Coratina and Frantoio

No olive oil selection is complete without the influence of Italy, a country that has mastered the art of gastronomic finesse. The Coratina variety from Italy is bold. It is recognised for its bitterness and pungent flavour, which stimulates the taste and brings out the best in foods like stews or as a dip for crusty bread.

The Frantoio variety has a more balanced flavour profile with notes of green almonds. It's a versatile oil that I frequently use for pasta, and it's a great finishing touch for everything. Italy never fails to deliver on olive oil, and these two varieties are proof of that.

Spain: Picual

Spain is home to the famous Picual olive. If you have never encountered olive oil with the distinct aroma of fresh tomato plants, you are in for a treat. The Picual type has a unique freshness that is impossible to describe unless you experience it. With undertones of tomato and aromatic herbs, it gives a lasting sensation that is nothing short of special. It's the kind of olive oil I like to pair with hearty cuisine of tomato-based dishes.

Bringing these varieties has not been less of an adventure for me. Each bottle brings the nuanced taste and traditions packed with artistry and passion for the world to explore these culinary delights. Every bottle transports you from the sun-kissed groves of Greece to the rolling hills of Spain.

I invite you to try and explore these wonders of the Mediterranean as the “Sommelier Selection” has officially launched on my website.

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