MestóArtisanOliveOil

Crete/Brighton duo.Single Estate Extra Virgin Olive Oil from Crete. Fresh, raw, naturally filtered. Koroneiki. Sold to you by the farmers who make it

[MestóArtisanOliveOil @Mestooliveoil]

@IndiaTales7 See

[MestóArtisanOliveOil @Mestooliveoil]

@CampdEstrelles Going to be another tough growing year….

[Riverford @Riverford]

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

[MestóArtisanOliveOil @Mestooliveoil]

Just posted a photo @ Μεσσαρά/ Messara https://t.co/HvFzZQDJf9

[MestóArtisanOliveOil @Mestooliveoil]

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

[MestóArtisanOliveOil @Mestooliveoil]

@sjfbilton @AwesideFarm just up the road in Arlington. Much more active on Instagram….. #sussexproducers

[MestóArtisanOliveOil @Mestooliveoil]

@lewesarchitect @higgledygarden 🤣

[MestóArtisanOliveOil @Mestooliveoil]

Just posted a photo https://t.co/sLuBImIURr

[MestóArtisanOliveOil @Mestooliveoil]

@DanielLambert29 And for olive oil. Across the board for imports from the EU into the UK. For how many more will it be the final straw….

[MestóArtisanOliveOil @Mestooliveoil]

The ultimate colonisation …….

[MestóArtisanOliveOil @Mestooliveoil]

@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…

[MestóArtisanOliveOil @Mestooliveoil]

@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

[MestóArtisanOliveOil @Mestooliveoil]

@XantheClay @judyoliveoil & @tasteofthemed in the UK would be a good road in and, as somebody else mentioned Extra Virginity by Tom Mueller is an excellent primer. @Olive_Wellness also a good source of info #evoo

[MestóArtisanOliveOil @Mestooliveoil]

@Davida_in_USA @Weasel3071 🤣♥️

[MestóArtisanOliveOil @Mestooliveoil]

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

[MestóArtisanOliveOil @Mestooliveoil]

@chrishawtree @KernelofHove @adollarmore @PollySamson For comparison, this is what our nascent olives are looking like in southern Crete. We have a long growing period and these should be ready to harvest around mid November. Beauties #olivefarming

[MestóArtisanOliveOil @Mestooliveoil]

@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

[MestóArtisanOliveOil @Mestooliveoil]

@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.