Oh haiz Santa, almost a handful of days left till you sled down my road. With all these festive lunches and dinners
and food comas coming up, I sometimes struggle for ideas to bring to the dining table. One of my favourite chefs and recipe writers would definitely have to be Jamie Oliver. Besides his creativity, cooking style and so forth I love how he 'drizzles' a touch of olive oil in almost everything he cooks. When Jamie adds the word 'drizzle' and 'olive oil' in the same sentence we all know he means pour all the olive out of the bottle until your heart is content.
|Eliunt Extra Virgin Olive Oil|
|Tasting plates to try out the different olive oils|
Top left: Chedar cheese with Lebanese Eliunt
Top right: Bocconcini with Italian Eliunt
Bottom left: Beef Carpaccio with Jordon Eliunt
Bottom right: Spanish Eliunt
|Eliunt olive oils from Greece, USA and Spain (left to right)|
The tasting session with all those Eliunt's was quite interesting. You all already know that I dislike cheese but cheddar with the Lebanese Eliunt was actually surprisingly enjoyable. I didn't think I was able to finish let alone want more. Shan wanting more cheese? Who am I?
I noticed that with all of the Eliunt oils it helped balanced out the flavours of the dishes and anything that had a strong tasted helped reduced those strong flavours. If it had a You don't have to do a Jamie Oliver and drown it until your heart contents, a touch was more than enough. Not all the Eliunt's tasted strong, the only one that really stood out as being 'strong' was definitely the olives from Jordon. Another thing you may or may not know is that I dislike olives with a passion but as you already do know is that I heart olive oil. As strong as the Jordon Eliunt was, it was surprisingly one of my favorites.
|Anchovies with extra virgin olive oil|
As I was saying before, who would of thought that you could have chips with olive oil and be served as a tapas. As a potato chip queen, I am bad enough as it is with chips alone but when you drizzle some of that stuff on top and take one bite... you have stepped into an addictive danger zone. So people if you are still stuck for ideas, do yourself a favour - jump in the car, buy a packet of chips and some Eliunt olive oil and you are set.
|My top three favourites: Eliunt olive oils from Australia, Turkey and Jordon|
My top three favorites of the night would have to be the Australian, Turkish and Jordon. I was extremely surprised the Australian was one of my favourites because frankly, when I think of olive oils I think Europe and Middle Eastern and to be even more frank, Australia would be close to the bottom of my list. The Australian Eliunt has a flavour that can go with almost anything.
If you are wondering exactly what you can have to go with these olive oils, Eliunt has a few recommendations:
- Grilled and boiled vegetables
- Smooth type of cheese
- White meats and fish (Monkfish and Barramundi especially)
- Saffron dishes
- Smooth types of cheese
- Smooth types of cheese
- Grilled vegetables
- Desserts (especially the ones containing fruit)
So now that you know what some of the oils goes with what, we are basically out of excuses. Now excuse me while I go munch on more chips + olive oil.