Although Wellington’s famously rowdy Greek restaurants are no more, their food still enters our lives in a very intimate way – through the Greek olives, olive oil and antipasto products imported by The Olive Lady, Mary Etheridge of Lepanto.
Olives, as Mary points out, are not created equal. Very much an expression of soil and climate, they also reflect they way they are brined and cured.
“Sometimes olives can be too salty, and sometimes very vinegary,” says Mary. “And some Kalamata olives actually come from Morocco,” adds her daughter Angela, Lepanto’s lively marketing manager (who speaks three languages, has two degrees and has previously worked in commerce, as a media research analyst and a winemaker).An olive and olive oil affair with Greece in New Zealand restaurants ,