Daily Archives: April 11, 2014

  • We're meant to have olive oil with everything, I know...

    Olive oil in our salads, olive oil in our frying pans, olive oil rubbed into our skin like ancient Romans. Still, I have a little trouble accepting olive oil in my cocktails. I have never put a martini glass back on its coaster and thought, “if only that drink had a little more olive oil in it”.

    At Cartizze, however, an Olive Oil Gin Fizz it is the house cocktail, so it would have been rude not to give it a go. The result, served short with a twist of lemon, was subtle and smooth with a refreshing citrus airiness and bore no discernible trace of the olive.

    Cartizze brings a bit of East End spark to upmarket Mayfair, says a lightly oiled Ed Cumming.

    Tucked away behind Bond Street, this new bar is trying to bring a little East London variety to upmarket Mayfair. It draws heavily on Italy, from the Venetian glass behind the bar to the food menu. The decorations are dark and moody, with oak panelling surrounding a marble fireplace; it felt like a wintry room on a light spring evening. Dedicated drinkers can even rent a locker for their favourite bottle, alllowing them to drink on the premises after hours.

    The cocktails, designed by bartender Richard Woods, previously of Duck & Waffle, were uniformly superb. As one followed the other my notes became more blurred and eventually non-existent. About the rhubarb bellini I have the word “yummy” underlined three times. Next to a blood orange vodka, concoction, simply an exclamation mark and a smiley face.

    The only false note was the food, which took the Italian theme too far and was over-truffled. Scallops wrapped in ham and served in little burger buns was a cute idea, but robbed the shellfish of its flavour.

    If you’re hunting the classics, or are serious about food, you should head elsewhere. But if you want to be pleasantly surprised, slap bang in the middle of the West End, this is an excellent addition.

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    Olive oil in our salads, olive oil in our frying pans, olive oil rubbed into our skin like ancient Romans. Still, I have a little trouble accepting olive oil in my cocktails. I have never put a martini glass back on its coaster and thought, “if only that drink had a little... 
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  • GAEA shines again in New York’s Olive Oil Competition

    Gaea, the leading Greek brand in the international fine foods arena, got a Gold medal in the most important international olive oil contest of the year.

    Gaea’s multi- awarded olive oil, Gaea-Kalamata Extra Virgin Olive received the highest distinction and became a highlight of the competition as one of world’s best olive oils!

    Gaea continued its longstanding tradition of winning in international competitions, and reconfirmed the title of the world’s most awarded olive oils.

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    www.gaea.gr

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    Gaea, the leading Greek brand in the international fine foods arena, got a Gold medal in the most important international olive oil contest of the year. Gaea’s multi- awarded olive oil, Gaea-Kalamata Extra Virgin Olive received the highest distinction and became a highlight... 
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  • Aussie olive oil wins best in show in New York International Olive Oil Competition

    AUSTRALIA’S top olive oil producer, Cobram Estate, has scooped up five international gold medals in New York today.

    The brand has won the most successful exhibitor for the second year running and collected an unprecedented five gold medals and two “best in class” trophies from the five oils entered in the New York International Olive Oil Competition.

    Cobram Estate was judged by a panel of leading international experts who tasted more than 700 extra virgin olive oils from around the world, including Italy, Spain and the US.

    “We are extremely proud and humbled to achieve these amazing awards,” said Cobram Estate CEO, Rob McGavin.

    “We are lucky to be producing such great examples in Australia that are available for Australian consumers to buy fresh from their local supermarket.”

    Cobram’s chief olive oil maker, Leandro Ravetti, at the awards in New York.

    Cobram’s chief olive oil maker, Leandro Ravetti, at the awards in New York. Source: Supplied
    Australian consume an average of two litres of olive oil per person per year, the majority of which is extra virgin, the highest per capita consumption outside the Mediterranean.

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    AUSTRALIA’S top olive oil producer, Cobram Estate, has scooped up five international gold medals in New York today. The brand has won the most successful exhibitor for the second year running and collected an unprecedented five gold medals and two “best in class” trophies... 
    Read More →