crete olive trees.JPG
ccall3flavours.JPG
close-up-fired-up-on-bread.jpg
crete olive trees.JPG

Olive Oil


When I say the best ingredients, I mean it!

SCROLL DOWN

Olive Oil


When I say the best ingredients, I mean it!

oliveoil.jpg

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, 2016

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
  • Bruno's Fine Foods           
  • Pusateri's Fine Foods
  • McEwan's                          
  • The  Village  Grocers
  • Summer Hill Market 
  • La Bottega Nicastro          
  • Fresh and Wild 
  • 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

 

ccall3flavours.JPG

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 new look hand-made Tomato Sauces:

My mission is simple: to make a small batch tomato sauce exactly the way you'd make it at home. That's why my handmade sauce starts with the best ingredients, all the culinary wisdom I've learned over the years all simmered gently to create what I believe is the best jarred sauce in the market. 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.

I always use whole tomatoes , fresh onions , garlic and herbs all gently simmered to maintain the delicate texture and perfect balance of natural sweetness the tomatoes have to offer. 

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.   

It's how you'd make them, if you had the time. 

basil tomato sauce

Fresh  Basil  

Prepared with only the best plum tomatoes, onions, fresh garlic, my extra virgin olive oil and sea salt and finished with fresh aromatic basil.

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

Gluten free, vegan 

 

spicy garlic tomato sauce

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.

Gluten free, vegan 

fired roasted pepper and cognac

 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.

Gluten free, vegetarian 

Recipes Featuring Christine's Sauces

close-up-fired-up-on-bread.jpg

Pepper Spread


Smoky, vibrant, rich and addictive is how I’d introduce you to my handmade fire roasted pepper spread.  Open up a jar and be seduced!

Pepper Spread


Smoky, vibrant, rich and addictive is how I’d introduce you to my handmade fire roasted pepper spread.  Open up a jar and be seduced!

What’s in every jar?

Eleven 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.  My handmade fire roasted pepper spread contains no preservatives or additives and is made from sweet fresh peppers picked at the peak of their season.  It's vegan and gluten free. Once you open a jar, store in the refrigerator and use within 7-10 days. Although I highly doubt the jar will even make it to the fridge.  

ccpeppershot.jpg

Spicy 

Mostly sweet with a good dose of chile added at the end of cooking, my hot spread is perfect on grilled meats, a burger or simply slathered on a warm piece of bread. Open up a jar and be seduced. 

mild

Completely sweet with hints of smoke from the fire charring of the peppers, my sweet rich spread is ideal on a grilled sausage, grilled cheese, as a spread or on a turkey burger. Open up a jar and be seduced.

How I love using my fire roasted pepper spread

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 to get addicted.

  • 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 Fire Roasted Pepper Spreads