So I’m at the store of the local Spanish import company Sol Farmers, collecting a few items for a dinner party.
Regular readers will know I’m a fan of their products. And of course I’m an absolute hound for anything that’s new.
Enter Oli Del Raig, a unique, rare olive oil from Spain's northeast, the Costa Brava. It’s extracted from the Argudell olive native to the region.
This oil has an almost jewel-like dark green shimmer. It’s unfiltered, so there is a bit of haze, but it’s slight.
The producer has international demand for these oils, and importers must place their orders in advance of the October harvest. If an importer orders 10 cases, that is their allocation for the year. There’s no asking for more, such is the demand for this oil.
At the moment, Sol Farmers has only 11 bottles left, but if you like it, you can pay for a case to ensure your allocation for delivery to Ottawa in January of next year.
This oil is cold-pressed and is pressed from the first crop of the season, ensuring a greater concentration of polyphenols and its vibrant colouring.
There is a mild fruit of an underripe tomato, grass and the butteriness of marcona almonds, which lingers a while to a mildly peppery finish. Soak a piece of baguette with this and be astonished by your reaction.
You don’t cook with this oil; you use it over fish, salads, or grilled vegetables, or toss it with popcorn, salt, and pepper.
This is a singular experience. Given its scarcity, it’s worth every penny.
The second oil, Aureum, from the same producer, is made using the same Argudell olives. It is also cold-pressed but later in the harvest and gives a golden sunflower appearance. It’s equally luscious, only a little milder in palate profile making it another fine choice as a finishing oil.
