By Jenn Chic
Cheese shops do it. Wine shops do it. And now olive oil shops do it, too. What differs here, at one of Kitsilanos newest boutique food shops, is the East Coast charm. Were here to provide a tasting experience and an education, says Michaelanne Buckley, owner of the Â鶹´«Ã½Ó³»Olive Oil Company.
Even after 20 years in Vancouver, she still carries a Cape Breton twang to everything she says. If people want to know the chemistry of the oils, she says, Ill go on about polyphenols and their peppery tickle but I always encourage them to try for themselves. Her tastings happen as soon as the doors to the shop open. No appointments needed, she reassures.
Taught by an olive oil sommelier, Buckley knows how to bring out the best in an oil - warm it up in the hands, take in the nose, coat the palette, then slurp in air. Its very much like tasting wine. Buckley first discovered an olive oil tasting room in Halifax. Within a matter of months, Buckley was visiting Liquid Golds distributor, Veronicas Oils, in California. I was impressed by their professionalism, integrity and sincerity but most of all, the place was pulsatin with passion.
Her shop opened in April, but Buckley already has a dedicated following of her own from neighborhood regulars to star chefs incognito. I watch all the shows on the Food Network and Ive recognized more than a couple familiar faces, says Buckleys mom, Trisha, who has worked along side her daughter since the beginning. A handful of local pastry chefs have discovered her shop, too, and incorporate the fused and infused olive oils into their menu items blood orange olive oil ice cream, for one. The pairings are inspired almost daily, their latest favourite being maple syrup-infused balsamic with lemon-fused olive oil earthy, tart and delicate. And the espresso balsamic makes a mean martini.
We want everyone who comes into Â鶹´«Ã½Ó³»Olive Oil Company to receive personal attention, but we dont mind if customers help themselves, she laughs after a glug of the espresso balsamic hits the counter. They couldnt make a bigger mess than we do.
2571 W. Broadway | 604-737-7171 |
Liquid gold: This years extra virgin olive oil winners
Every year, SIAL Canada (International Food Expo) hosts the Olive dOr extra virgin olive oil competition. This year there were 100 olive oils from 15 countries, divided into three categories: mildly fruity, medium fruity and very fruity. The winners of each category are rewarded with the following prizes: Goutte dOr, Goutte dArgent and Goutte de Bronze.
The Goutte dOr winners are Ottobratico from Olearia San Giorgio, Italy (mildly fruity); San Pietro, Chile (medium fruity), and Rincón de la Subbética Alamoda, Spain (very fruity).
The Goutte dArgent winners are Olave Organic, Chile (mildly fruity); Olio Oliva Titone D.O.P. Valli Trapanesi Biologico, Italy (medium fruity); and Melgarejo Gourmet, Spain (very fruity).
The Goutte de Bronze winners are San Pietro, Chile (mildly fruity); Sofra, Tunisia (medium fruity); and Planetas Extra Virgin Olive Oil Tradizionale, Italy (very fruity).
