'Stroud Green' olive oil

krappyrubsnif · April 2012

It's arrived! 'Stroud Green' extra virgin olive oil is ready and available for sale from today. Bottles of home-produced <a href="http://www.casa-meridiana.com/">Casa della Meridiana</a> oil direct from the Colline Teatine DOP in central Italy are now behind the bar at the Noble for an 'introductory' price of £5 each. The Noble has appointed a new chef and is aiming to return to past glories - so why not check out the new menu and pick up a bottle at the same time? The Noble will also be serving it as their dipping oil, while supplies last.<br><br><img src="http://www.casa-meridiana.com/images/IMG_6532.JPG"><br><br><br>

krappyrubsnif · April 2012

The first bottle's been sold....<br><br>The existing label design is for <a href="http://www.casa-meridiana.com/">Casa della Meridiana</a> oil, but I would definitely consider re-labelling it as 'Stroud Green Extra Virgin Olive Oil' (imported from Italy etc). A couple of free bottles to anyone who can come up with a nice eye-catching design that expresses Stroud Green and Extra Virgin olive oil, that would be nice enough to put on the bottles! Any designers out there?<br>

ChangN4N6 · April 2012

A photo of Simon Pegg smirking. Or Hö Chi Minh cooking. Chang

Ian · April 2012

A bottle now sits in my kitchen.

kreuzkav · April 2012

Great stuff, must buy a bottle.

krappyrubsnif · April 2012

Thank you to all my 'customers' - I don't know how many bottles have flown off the shelf but it's pleasing to get positive reports!<br><br>In his investigative book <a href="http://www.guardian.co.uk/books/2012/jan/13/extra-virginity-tom-mueller-review">Extra Virginity: The Sublime and Scandalous World of Olive Oil</a> the author Tom Mueller recommends drinking olive oil neat. Real extra virgin oil should be fruity, bitter and peppery and it should make you cough.<br><br>I recommend Mueller's book to oil afficionadoes.<br><br><span style="font-weight: bold;"> <br></span>

barnesbq · April 2012

Krappyrubsnif<br><br>I sent you a direct message yesterday, I'd be interested to hear what you think of my proposal<br><br>regards<br><br>Barnesbq<br>

krappyrubsnif · April 2012

I've replied. I'm tickled pink (or green).<br>

Papa · September 2012

Did you sell all your olive oil in the end Krappyrubsnif - any still available?<br><br><br>

krappyrubsnif · September 2012

Hello Pap L. I'm no longer selling the oil through the Noble for various reasons, but I do still have a modest supply tucked away. Oddly enough I'm just reviewing my .... errrrm ... marketing strategy and ..... errrrrm .....pricing structure, so your post is rather timely. Stand by for a relaunch somewhere, some time soon. Meanwhile I'm sure I can come up with a bottle or two - just whisper me.<br>

barnesbq · September 2012

Krappy, I have not forgotten our conversation!<div>I have been very busy the last few months, but the idea has been in the back of my mind.</div><div>I have begun a rough sketch of what I had in mind for your label - will email it to you today.</div><div><br></div><div><br></div>

krappyrubsnif · September 2012

krappyrubsnif · September 2012

Sorry, having trouble uploading pictures.<br>

miss annie · September 2012

I recommend Krappy's olive oil as do the other ladies of Stroud Green WI, it's delicious!

vetski · September 2012

Agree with @missannie, it really is! @krappyrubsnif, I'm running low, if you have any bottles lying around looking for an appreciative home?

krappyrubsnif · September 2012

Thank you for your kind words ladies - more olive oil is on the way.<br><br>Meanwhile the 2012 crop is ripening and will be plucked from the trees in November. I am actually visiting my olive trees right now. This is how the olives are looking today - fattening up nicely:<br><br><img src="https://lh6.googleusercontent.com/-LOdCHHfazMQ/UF2R6nHurBI/AAAAAAAAAX4/AcKdB6I58RE/s512/IMG_2366.JPG?gl=GB"><br><br><br>

krappyrubsnif · September 2012

Also, I'm thinking of doing a Christmas market, together with the olive oil, of authentic foods and preserves from the Italian Abruzzo mountain region. For example, jars of D'Alessandro antipasti (stuffed peperoncini, melanzani, carciofi), various jams (myrtle, redcurrant, black grape), sugar-free jams, pleurotus mushrooms, zucchini and mixed funghi from Azienda Lucchiti, mosto cotto, cherries and peaches in syrup, farro pasta. All top quality produce, from authentic local Italian producers, delicacies and foodstuffs hard to find in London. Prices still to be worked out. Do you think anyone would be interested?<br>

andy · September 2012

Yes. And it's loads more fun than journalism!

krappyrubsnif · September 2012

Some mates used to predict I would be a food journalist. Actually i just like eating the stuff.<br>

Idoru · September 2012

Nothing's more fun that journalism^<br><br><br><br><br><sup></sup>^Not actually true<br>

therattle · October 2012

God yes, I'd eat all of that. And I want some oil!<br>

Mirandola · October 2012

Yes!

krappyrubsnif · October 2012

Your desires will soon be sated.<br>

Mirandola · October 2012

Pop up deli?

nick_m · October 2012

<font face="Arial, Verdana" size="2">Perhaps you can clear something up for me: I have shopped around for good olive oil in London, ranging from the big brands, to independent stuff in supermarkets, to artisanal oils at farmers markets. I have assumed that you have to pay an awful lot to get good stuff, so I end up buying lower grade oil for low-heat frying and roasting and the better stuff for making sauces and dressings. But still I am mostly disappointed that the taste gets masked. Then we went to Spain this summer an I bought an off-the-shelf virgin oil in a plastic bottle for €3 form a supermarket. It was the best damned oil I'd ever tasted. I put loads in old water bottles and brought it home in the hold baggage, and it has the unique quality of retaining its 'holiday taste' when you get home. In sauces and dressings it holds its own; it is beautiful. And it was €3 for a litre vs. god-knows what you pay here. I was thinking, for that price, I could drive a van down to Spain, have a holiday, stock up on supermarket olive oil and still make a profit on return. </font><div><font face="Arial, Verdana" size="2"><br></font></div><div><font face="Arial, Verdana" size="2">What's going on? Are we being royally ripped off? Do they keep the best for themselves? (i wouldn't blame them, if they can fob us off at massive profit for the lower-grade stuff)</font></div>

rainbow_carnage · October 2012

It's the same with wine. We've bought some surprisingly-decent supermarket wine in Portugal and <font face="Arial">Spain for something like <span style="font-family: Arial, Verdana; font-size: small;">€</span>3. In London, you</font>'d have to pay £10+ for similar quality. <br><br>While I do know a bit about wine, I know next to nothing about olive oil. How do you know what to buy?<br>

krappyrubsnif · October 2012

@nick_m @rainbow_carnage - very good questions both. As a producer of my own o.o. I am developing some expertise here. In short, it seems the commercial international olive oil business is quite a racket - surprise, surprise. Among other things it appears that certain big producers in Spain and Italy will try to palm off second-rate olive oil as 'extra virgin' or label oil from Tunisia or Morocco as 'finest grade Italian' to the likes of us if they think they can get away with it. And since we in the UK don't have much experience of real olive oil they certainly do get away with it.<br><br>It is quite easy to tell the difference. I'll be bringing back 50 litres of top quality DOP Italian olive oil in November, and selling some of it at Harringay Market. I'll also be seeing about arranging a 'comparative olive oil tasting' for anyone in the area who might be interested. That is, comparing Tesco and Sainsbury 'extra virgin' alongside oils from other countries and my own DOP Italian oil. (You really do sip it - gets very greasy and compulsive....yum!)<br><br>I just need to fix a date, work out a financial plan to cover the cost, and find a venue. (Maybe it could be combined with a meal - was chatting with a certain local chef today about combining an oil tasting with a dinner menu. That would be the expensive option - otherwise I could probably just grab a quiet table in a local bar or pub.) If so, all your questions can be answered fully then.<br><br>

miss annie · October 2012

There's a new book, name escapes me at the moment, about the Mafia and olive oil. Looks interesting, will edit this when I've found it. Hope you do well at Haringey Krappy!

krappyrubsnif · October 2012

@miss annie - i think you are thinking of <a rel="nofollow" href="http://www.guardian.co.uk/books/2012/jan/13/extra-virginity-tom-mueller-review">Extra Virginity: The Sublime and Scandalous World of Olive Oil</a> by Tom Mueller. It's not so much the Mafia per se as deliberate adulteration, mislabelling and sharp practice by mainstream olive oil companies along the whole chain of production and supply, the spineless inability of any regulator in Italy, Spain or the EU to clamp down on it, lack of testing, mislabelling, the supine avarice of all High Street supermarket chains, indifference, ignorance and greed. A perfect olive oil storm, really. <br>

andy · October 2012

I don't know if you're accepting pre-orders (olive oil en primeur) but you could put me down for a couple of bottles. <div><br></div><div>I'm sure if you created a simple form (created with Google Drive http://drive.google.com) you could capture some early sales. Happy to make the link 'sticky' for a couple of weeks.</div>

Ilovegreyhounds · October 2012

@krapyrubsnif have you considered doing a talk at the library and selling some of the oil at the event? The talk you did for the WI was great!

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