Pomora Olive Oil

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I have been trying to start this blog post in my head for about three weeks.

“I don’t like olives” — but that then makes you think I am going to launch into a 10CC lyric and follow it up with “I love it”.   I don’t.  I really don’t like olives.

Equally though I don’t like that I don’t like olives.   I want to like olives.   I want to not call them the name we give them in this house because then when you come do a review for an incredible olive oil you sort of need to use that term but in doing so it makes you sound like a mafia don:

Yeah, I just need to line up these murdering bastards to photograph and I will be with you

It’s not right.  Referring to olives as “MBs” but I do.   You see one tried to kill me when I was younger.   It got stuck in my throat and I choked and since then I haven’t really been able to look them in the eye.    Which is ridiculous.  I know it is.   Which is why over the years I have tried to eat them.   They always look so appetising as part of a huge antipasti plate in an Italian restaurant, or on plates of mezze in Greece or Cyprus, or on my pizza in a pizzeria in Florence.   But I just can’t do it.  I can’t eat them whole.

However, I do love olive oil.  Properly love it and we always have various bottles around the kitchen.  I think at the last count there were eight.   So when I heard about Pomora olive oil and was asked if I would like to try some and adopt an olive tree, I said yes immediately.   I love a back story and this one is gorgeous

 There are two farmers whose olive groves form the back bone of this company, Antonio and Carmelo

The olive tree that I have adopted is from Antonio’s farm and is tree 307.  Four times a year I will now get a little box of three oils to try out.   The first ones I received where all Olio Nuovo

The youngest, freshest oil. Bottled directly after harvest, olio nuovo is unfiltered, has a vibrant green colour, a distinct fresh flavour and a pizzicante finish. Growers traditionally celebrate the olio nuovo with a gathering of family and friends at the frantoio – a tradition we love to keep up!

 Sadly we don’t have a frantoio, or garlic press, to gather around, but we do have a table on the patio in the garden and I am sure it tasted just as good as we sat around that this week as it would have done in Italy.    With warmed pitta bread dipped into, it was wonderful and didn’t leave that oily residue on your lips you often get when you have olive oil neat like that.  I can honestly say it was one of the best I have ever tasted.  And probably one of the most green.  Which made me realise just how inspid most of the olive oil we have really is.

This is the new benchmark by which we will measure our olive oil!

The next batch to arrive will be flavoured and I can’t wait to get my paws on those.

If you have a foodie in your life why not consider adopting a tree for them and having some oil of your own arrive, it really is a great product. With a lovely warm and fuzzy feel behind it too.

All the info on adoption is on the link above, prices start from around £40