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Olive Oil


When I say the best ingredients, I mean it!

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Olive Oil


When I say the best ingredients, I mean it!

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Olive oil get s a lot of attention and yet we are still confused about what makes a great extra virgin olive oil. My extra virgin olive oil features the best of all worlds: a bold fruity flavour with a gentle peppery finish and a PDO (Protected Designation of Origin), handpicked, and bottled at the source with all the certification to prove it.

This year’s harvest beautifully expresses the wild herbs and mountainous terrain of the region of Mani in the Peloponnese with a very low acidity of .29 (European law allows up to .8 to be considered extra virgin).

It’s a single olive or monocultivar called Koroneiki with one of the highest levels of polyphenols or antioxidants.

Tasting Notes: Fresh almonds, green apple, tropical banana, fresh lettuce.

What’s the Story?

I’m Greek and I make no bones about it, so naturally I wanted to share with you the best my homeland has to offer. Olive oil means so much to me and this year marks the tenth anniversary of my product line which started with a dream and this fruity olive oil. I continuously takes course, push my partners to improve our quality and educate home cooks on everything olive oil. Greeks consume more olive oil than anyone on the planet - a whopping 26L / year - so I want you to taste an extraordinary Greek oil that will exceed your expectations and inspire you to use it in so many delicious ways.

How I Love to Use My Olive Oil

  • It is surprisingly perfect for baking, especially with chocolate.
  • It makes a spectacular salad dressing.
  • It adds bold peppery notes to grilled vegetables, fish and roasted meats.
  • It’s perfect for pesto and dips.

Rolling hills in Mani , Greece where my extra virgin olive oil comes from .  

Rolling hills in Mani , Greece where my extra virgin olive oil comes from .  

Homer called olive oil liquid gold ( no seriously) …and the Greeks consume almost 25 L per olive oil per capita annually. It’s more than twice that of any other Mediterranean country.  Why should we care? Well it dawned on me that if they consume so much olive oil and they've been producing it for five thousand years, maybe I can learn something from them.  

Greece has so many stunning vistas, the second largest coasting in Europe but what I didn’t remember from my childhood visits is the alluring smell of wild thyme, marjoram and oregano. The mountains are covered in a bold palette of silvery green leaves and amber soil all leading to a turquoise crystal blue sea. This is where the olives for my extra virgin olive oil grow, on the remote hills of Mani in the south Peloponnese.

Always store olive oil  in a cool dark place and its flavour lessens the longer you keep it. So don’t be storing your favourite bottles for years in the cellar. 

Good quality extra virgin olive oils should always have a best before date or harvest date, a distinct flavour and not taste greasy or filmy. They should be in dark bottles to protect them from the sun. Intense flavour is a good thing. And since some producers are trying to sell cheap imitations, the best way to guarantee you’re getting authentic oil is to learn how good oil tastes. If it costs $ 5 / L – I don’t care what it says on the bottle, it’s not extra virgin. Never use light olive oil ( refined with less taste and health benefits but all the calories ).

Technical Details

My extra virgin olive oil features the best of all worlds: a bold fruity flavour with a gently peppery finish and a PDO Kalamata  (Protected Designation of Origin)

Harvest Date - November, 2014 

Extraction 

My oil is pressed or extracted at a low temperature with the perfect amount of time blending the paste. These factors guarantee that we protect the delicate balance of the olive’s indigenous scents and flavours. This year's harvest has  a final acidity of  .29 %  ( European law allows up to .8 to be considered extra virgin)

Monocultivar

In English this just means a single variety of olive is used. In Greece, especially, in this mountainous region, the Koroneiki olive flourishes.

Tasting Notes

Fresh almonds, Green Apple, Green Banana and Fresh Lettuce.

To fully appreciate the great flavour, try pouring some into a small glass, cupping it gently in your hands and swirling it. This warms it gently and releases the pronounced aromas of fresh almond, green apple, green banana and lettuce. Your sense of smell really helps your taste buds so if an oil smells rancid or musty don’t use it.

It makes a spectacular salad dressing and adds bold peppery notes to grilled vegetables, fish and roast meats. It’s perfect for pesto and dips. I love to use warm crusty baguettes for dipping. 

Yia Sas! To your health!

 

Recipes Featuring Christine's Extra Virgin Greek Olive Oil

WHERE TO BUY?  

Here's a selection of stores that sell my delicious olive oil  

  • Longo's
  • Select  Loblaw's Great Food
  • Select Metro Locations
  • Bruno's Fine Foods           
  • Pusateri's Fine Foods
  • Fiesta Farms
  • McEwan's                          
  • The  Village  Grocers
  • Summer Hill Market 
  • La Bottega Nicastro          
  • Fresh and Wild
  • The Butcher's son 
  • Market Fresh Galati          
  • Novelli Deli
  • Picone's Fine Food  
  • Coppa's                              
  • Marilu's
  • Garden Foods
  • Michael Angelo's              
  • Bataglia's
  • Vincenzo's  
  • Remark                              
  • la Salumeria

 

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Tomato Sauces


My sauces are all gluten free and made with non GMO ingredients

Tomato Sauces


My sauces are all gluten free and made with non GMO ingredients

Christine Cushing’s Tomato Sauces:

To make a great sauce, I believe that you have to start with the best ingredients. Every single ingredient in my sauces is what I would use if I made it at home. I’m making it for you the same way. Sweating the onions and garlic in my PDO olive oil also gives the sauce a very rich distinction from any other sauce on the market. I want your opinion.

Creating my five delicious, all natural tomato sauces has been a great journey. It all started with my personal recipe that is made in small batches and gently cooked. The result is a fresh tasting sauce with the perfect balance of acidity and natural sweetness.

There are no additives or preservatives and I’ve reduced the salt as much as possible, so be sure to use them within seven days of opening and store in the fridge.

I also encourage you to let loose in your kitchen and use the sauces in many different ways, not only on pasta. For a variety of tantalizing recipes, from roasted pepper soup to pizza and ratataouille, go to the recipes section.   

How are you feeling today?  Pure, Daring, romantic or Fancy?

PURE, BASIL 

Prepared with only the best plum tomatoes, onions, fresh garlic, my extra virgin olive oil and Mediterranean Sea salt all blended with fresh aromatic basil.

This sauce is perfect for the purist who loves a fresh sauce bursting with ripe tomatoes and a hit of basil. Pure and simple. It’s great on pizza, any pasta or even added to your favourite stew.

Romantic, Porcini and Chianti

Prepared with only the best plum tomatoes,  onions, fresh garlic, my extra virgin olive oil,  porcini mushrooms, sweet Marsala and finished with fresh parsley.

This will bring out the romantic in each of us with ingredients reminiscent of the hills of Tuscany, with the earthy bold flavours of porcini mushrooms and a splash of sweet Marsala. It makes a phenomenal sauce for cannelloni. 

DARING, SPICY GARLIC  

Prepared with only the best plum tomatoes,  onions, fresh roasted garlic, my extra virgin olive oil, zesty Greek oregano and dried spicy chilies.

This sauce is ideal for the thrill seeker who loves a peppery kick with a smooth sweet garlic finish. It’s ready to serve over your favourite pasta but for a twist steam your mussels in it and you’ll be licking the bowl.  The possibilities are endless.

Fancy, Cognac & Fire-Roasted Pepper

Prepared with only the best plum tomatoes, sweet fire-roasted peppers, Cognac, my extra virgin olive oil, fresh parsley and rounded with a touch of sweet cream.

This is an adventurer’s delight, loaded with roasted peppers and balanced with a splash of aromatic Cognac. It’s always delicious over penne rigate but for something new try adding some warm chicken stock for a robust, creamy roasted tomato pepper soup.

Recipes Featuring Christine's Sauces

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Pepper Spread


Smoky, vibrant, rich and addictive is how I’d introduce you to "Fired up“

Pepper Spread


Smoky, vibrant, rich and addictive is how I’d introduce you to "Fired up“

What’s in every jar?

Ten whole sweet peppers, wood fire roasted and then slowly cooked using old-world, artisanal know how, a splash of Greek Extra Virgin olive oil from Greece, white wine vinegar and sea salt make up the magical combination in every jar.

There are no preservatives or additives and "Fired up" is made from sweet fresh peppers that were never pickled, so use it as a spread and not a condiment that usually is preserved with sugars and lots of salt and/or vinegars. Once you open a jar, store in the refrigerator and use within 7-10 days. 

How did the idea develop?

To back the story up a bit, I have been visiting Serbia, my husband’s homeland, for years and every time I go there I always say ”Why are the peppers so good here?”  So now that I’m practically a citizen, I found a great partner who was willing to adapt one of their national treasures, roasted pepper spread, to my very rigorous standards. When I open a jar, it smells like I’m standing right in front of a roaring wood burning fire. I think it’s absolutely addictive.  

How I love using Fired up:

I serve it with a bowl of olives, a charcuterie plate and warm fresh bread, or in a variety of dips - my favourite is Greek Feta, the peppers, chiles and voilà- kopanisti - which means ‘pesto’ in Greek. Here are some other cool ways you can get Fired up!

  • Serve on a pita or baguette with intense cheeses like, feta, goat’s cheese, pecorino or aged cheddar
  • Add it to your ground turkey or chicken to make moist and delicious sliders/ burgers or meat loaf
  • Serve a dollop along side grilled shrimp, wrapped in a pita
  • Top your favourite, burger, sausages or omelet, instead of ketchup
  • Is the perfect match for eggs in a frittata or quiche
  • Great topping for pizza as an alternative to tomato sauce.

 

Recipes Featuring Christine's Fired Up Pepper Spreads