Organic Olive oil-Epheser Turkish Olive Oil
One of my extended family lives in Turkey, and she very kindly gave me a bottle of organic olive oil to try. I use olive oil in practically all my savoury (and some of my sweet cooking too), so the struggle was real as to what dish to make to showcase this gorgeous product.
The first positive is the aroma. Epheser Olive Oil is positively buttery, which, for me, is exactly the association you need. It’s organic which makes it better for me, and my family. Making my food better as a result. And did you know Olive oil tasting is as much of a science as wine tasting?
It is scientifically proven that the Mediterranean diet is the healthiest in the world, and I’m quite sure their use of olive oil is high on the list of reasons why. Olive trees have been grown around the Mediterranean since the 8th millennium BC. “A plant-based EVOO diet improves insulin function and lowers fasting insulin and glucose levels, protects against weight gain and reduces the risk of various cancers.”
Epheser Olive Oil is Turkish, and as a land associated with year round sunshine, I can almost picture the olives bursting with sunshine! The Ab-u Hayat farm only squeezes and bottles olives from its own olive gardens at the top of its own olive tree farm. This kind of production is rare, with very few olive oil producers in the world producing like this, and therefore the production amount is limited. The olive oil is squeezed from green and healthy olives and I can imagine it smells like freshly cut grass.
When you think of olives, you probably wouldn’t immediately classify them as a fruit. But indeed they are. The olive is the small, bitter-tasting fruit of the olive tree. Olives are classified as fruit because they’re formed from the ovary of the olive flower, and they are seed-bearing structures.
Olives can be picked when unripe and green, or left to ripen on the tree, their colour changing to purplish-black. Either way, they are too bitter to eat straight from the tree: they need to be treated first, often by being soaked in brine. Funnily enough I am not a fan of olives, although the large green ones stuffed with garlic always have the most wonderful aroma.
In the end I went with pizza. As I could use the oil in the passata, the dough, and as a finish to the dressing. Perfect. In Every Way, I look forward to them stocking it in Ireland!