From the makers: Our LEEK cold fusion has been one of the most challenging but also one of the most rewarding fusions we have made and we’ve just received news as of yesterday that it has taken a gold medal award in the Los Angeles Olive Oil.
Initially this product required over 14 TONS of fresh Leek in a meticulous process, resulting in an amazing green, beautiful olive oil. The process of using fresh cut leeks, cold fused with early green Koroneiki olives is really the only way to preserve the full flavor of both the leeks and the Koroneiki. This high concentration of leeks is why the product is so robust, flavorful and aromatic- a sweet oniony flavor with rich and savory garlic notes.
The process of harvesting leeks and olives together and then pressing them the same day, was the only way this full flavour can be achieved. Leeks, just like olives, lose their flavor quickly once picked. After a day, they start to brown as the water inside evaporates. By picking the leeks every day, and then fusing them with the olives every night, a perfect balance and flavor was achieved. The leek also does not fuse with the olives as easily as say, lemons. It requires shorter malaxation times, and a much higher ratio of leeks to olives to get the flavor to fuse.
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