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Stroud Green Olive Oil '14
Morning all,<div><br></div><div>It may be only summer but I am starting some early planning for the *possibility* of doing SG Olive Oil again this year <span style="font-family: 'lucida grande', 'Lucida Sans Unicode', tahoma, sans-serif; line-height: 1.7em;">for N4 food lovers</span><span style="font-family: 'lucida grande', 'Lucida Sans Unicode', tahoma, sans-serif; line-height: 1.7em;"> (October/November).</span></div><div><br></div><div>I am not sure yet if I'll do it. I like the notion but this has to be weighed against several factors. 1. It is basically for love not money as it doesn't really make any profit. 2. It is a lot of work really. 3. It is not my core activity and risks being a massive distraction from what really is supposed to be my core activity, which is writing a book. But I do like olive oil.</div><div><br></div><div>If I do it there will probably be a few changes:</div><div><br></div><div>1) It may be in rather limited quantities</div><div><br></div><div>2) People will have to collect it from me, not home delivery</div><div><br></div><div>3) I may repackage it in more expensive gift packaging</div><div><br></div><div>4) Advance order only</div><div><br></div><div>5) If I do a tasting at a local restaurant, like before, I have to get something substantial out of it this time other than oil-induced corrosion of the vocal chords and a hangover (but a damn fine free meal)</div><div><br></div><div>5) The price may have to go up to cover my costs / time.</div><div><br></div><div>So there you go - I'd be interested in comments or observations either here or by email to mike@stroudgreenoliveoil.com. I'll make a decision in a couple of months. And if anyone thinks they can make it work financially and wants to take over and develop the business side, then get in touch. Buon appetito!</div><div><br></div><div>Krappy</div>
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