I never knew olive oil had a depth of different flavors similar to wine and coffee until I attended the launch of Olivier’s and Co.‘s 2015 collection. The launch was held at Vask in BGC and featured 10 new Grand Crus olive oils. I’ve tasted good olive oil where just with the first sip you’ll know it was good but never paid much attention to different nuances.
There was a sampling of 10 different bottles of Oliviers and Co. olive oil including 3 from the Grand Crus collection. I managed to try 4 different ones, each from a different country of origin. My taste preferences gravitated to the those from Croatia and Spain.
Oliviers and Co. collaborated with Chef Chele Gonzalez of Vask to create a 5 course lunch with each dish featuring a different olive oil.
Each dish would be accompanied with a small glass of olive oil, the same one that was used in the dish so we could taste the difference in flavors.
First course was the Wagyu Carpaccio with pine nuts, Parmesan crisp and ice cream. I had tasted this before but the use of the Ravida Azienda Agricola olive oil from Italy kicked it up several notches. The flavors of the oil complimented the beef and sharp cheese taste perfectly.
The 2nd course was a Heirloom Tomatoes and Mozzarella Salad. The olive oil used was the one from Monva, Spain. A simple dish that allowed the olive oil to shine.
3rd Course was Pulpo a la Gallega, octopus with potatoes. This dish featured an olive oil from Agrolaguna, Croatia. The nutty and vegetal flavors of the Croatian olive oil made the sweet flavors of the octopus stand out even more. The bed of potatoes were made amazingly with just olive oil.
4th course was US Grilled Tenderloin with Mash Potatoes. This dish used an organic olive oil from Moulin La Cravenco, France. Tenderloin grilled to a perfect medium on a bed of creamy mashed potatoes with beetroot chips. The beef is just seasoned with salt and drizzled with olive oil to finish. The stronger flavors of the olive oil held its own against the beefy flavors.
Dessert was the Torrija. A milky brioche that I really enjoyed the last time I was in Vask. This time Chef Chele used the organic olive oil from Soler Romero, Spain to create the accompanying ice cream. I was intrigued by the ice cream but with just a little taste, I was hooked on the light, fruity and creamy ice cream concoction.
A surprise dessert was a piece of Chocolate Truffle with olive oil from Azienda Agricola Perotti, Italy.
My wonderful Oliviers and Co. lunch opened my taste buds to the wide range of flavors of olive oil, from light and fruit to heavy and peppery and everything in between.
Oliviers and Co. is exclusively distributed in the Philippines by
Oliviers an Co.
Outlets: Central Square, Bonifacio High Street and Greenbelt 5, Ayala Center
Facebook Page: Oliviers and Co. PH
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