Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Best of oil

28 July 2004
Best of oil

After the autumn 2003 olive harvest and the subsequent lengthy decanting process, Italian food importer Savoria now has its hands on several new olive oils. Three are particularly recommended for restaurants. The first is extra virgin olive oil from Salento, Puglia, obtained from olives grown on limestone alluvial terrain to produce a delicately fruity oil. Also from Salento is an oil with a high smoke point of 210°C, making it ideal for cooking and frying (extra virgin oil tends to have a lower smoke point). Finally, what the company promotes as its premium oil, the U Trappitu Intenso, is an extra virgin olive oil made from three olive varieties, Cerasuola, Biancolilla, and Nocellara del Belice, which is ideal for drizzling over Sicilian dishes and red meats.

Prices: Salento extra virgin £44.33 (five-litre can); Salento olive oil £7.70 (one-litre bottle); U Trappitu Intenso £8.84 (250ml bottle)

Available from:
Savoria
0870 242 1823
www.savoria.co.uk

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