More on the supermarket story from @wickedleeksmag.
“It's astonishing how little of the money we pay for our food ends up in the hands of the farmers & growers. Farmers carry a lot of risk &work in difficult conditions to put food on our table” @vickihird.
https://t.co/DAO5NcVmI5
Find us tomorrow on Bermondsey Street SE1 at the fabulous @GiddyGrocer
11 - 2pm talking olive oil & offering tasters of our lovely single estate oil, from our trees in Crete
Would be lovely to see you there
#bermondsey#evoo#farmdirect
@Svenhansonbritt @XantheClay Perimeters of flavour defined by varietal,eg an arbequina can’t become a koroneiki. Also defined by age and chemistry, easy to quantify & should be readily available. And yes bad oil is bad oil but should be easy to eliminate before even tasting…
@Svenhansonbritt @XantheClay Exactly, the varietal defines what the character should be be. Climate, terroir, the skill of the miller, harvesting methods, all resting of two years skilful cultivation per harvest. So many factors in the production of great olive oil
Καλό Μίνα. Α new month a new round of markets starting tomorrow at Steyning Farmers Market 9-1pm. Followed by Henfield Market on Sunday 10 - 2pm.
Looking forward to a catch up, come replenish ….
#evoo#sussex#supportyourlocalmarket
@adollarmore@chrishawtree@KernelofHove@PollySamson@HewittJSB The black wrinklies are the only olives in Crete that are left to drop, called stafethoulia (because they look like saltanas) or thruba when they are salted. Delicious. For our oil we try to harvest just before varaison, lower yield but fabulous sparky oil #evoo
@chrishawtree@KernelofHove@adollarmore@PollySamson@HewittJSB That’s simply the fruit ripening.I like mine green and bitter & I prefer my oil from green olives (more complexity more polyphenols) Yields do vary, there was always a big year & a small year but not so clear cut anymore, partly climate partly different harvesting technique.