New Amelia Oil Web Site and Blog Space

As I mentioned, there has been a lull in my blogging and I am still adrift in the Mediterranean Sea (at least from a very theoretical perspective). However, we are also changing and updating our Amelia Oil web site and we have decided to house this blog there as well. Please point your browsers to www.ameliaoil.com for more olive blogging and to order fresh pressed extra virgin olive oil.

No time to taste

Yes, lately I have had little time to stop and smell the roses or taste olive oil. I know I promised some tasting notes, but I have been drowning in the Mediterranean (figuratively, due to my new course that just started today--ethnography of the Mediterranean). Once I start to float again I will get on that.

Today I met wine writer Becky Solomon and she had recently tasted Amelia Oil. She described it as very grassy and green. I think that is quite typical of central Italian olive oils and is a good sign our oil is aging well (now about 10 months old). I think there is also a hint of pepper but the acidity is low so it stays on the front of the palate. Now I am getting excited. I promise the whole taste experience soon.

Amelia Oil selling fast!

Thank you to everyone who came out to the Dundarave farmers' market on Saturday. We had a great day and there is nothing we like more than sharing our olive oil. It is always great to see people's faces light up as they have a taste of oil with my mom's fresh baked focaccia. If you missed us, we will be at the market in Dundarave once more on July 28 (hopefully we will have some oil left).

I can never totally suppress the inner anthropologist and I am always fascinated by people's reaction to olive oil and the way in which taste works. There are those people, particularly elder Canadians, who do not really like the taste of extra virgin olive oil. Many said "It taste too much like olives," or "it's too strong." I take all of these comments to be compliments. What I realise is that much of the olive oil sold in supermarkets has little flavour at all and there are those who rarely taste straight olive oil. People need to learn about the complexities and variety of olive oil. Education of taste is so important here. I am not saying that everyone is going to like our oil and I try to tell them that there are as many types of olive oils as there are taste buds. I am just happy people are open-minded enough to try new things, like it or not.

We are selling out quickly of our latest shipment. If you would like to place an order call us or send an e-mail to arrange delivery or pick up. We'd hate for you to go without great olive oil.

In response to Ido's comment, my next post will be some tasting notes on our oil for those of you who are curious about what it is like.