To help you sort out what may seem to be an overwhelming array of olive oils, we've separated 3 categories. No one category is "best." Rather, we suggest you sample oils from each of the groups - each can and should take its turn on your table. Many people often have three or four oils at home, using each where it will best fit the flavour of the finished dish. Different days, different oils.
Full bodied with strong herbaceous notes as well as notes of tomato leaves & artichokes and hints of thyme and oregano. Pleasantly balanced with a nice bitter and peppery-pungent finishing aftertaste. High in polyphenols, a natural antioxidant.
Ideal for use with typical Mediterranean dishes (especially those with tomatoes, eggplant, peppers, fennels, such as Sicilian caponata), marinated or grilled tuna or other fish, grilled white meats, beef carpaccio, grilled or steamed vegetables bruschetta, caprese salad, summer pastas and soups. Can also be used as a topping on soft cheeses, like mozzarella or ricotta, or simply drizzled on warm toasted bread.
150 Caroline Street South at the Bauer Buildings ( King & Allen )
Waterloo, Ontario
519-741-1437
Mon to Fri: 8:30am - 8:00 pm
Saturday: 8am - 6pm | Sundays: Closed | Special Holiday Hours
