Did you ever read Extra Virginity: The Sublime and Scandalous World of Olive Oil?
We met Homer of Dimitri Farms at a farmers market, not long after starting Number 1 Sons, and were blown away by the full flavor of this balanced, fruity olive oil. It’s single-sourced, cold-pressed and unfiltered, straight from the family farm in southern Greece. The oil is made from Athinolia and Koroneiki olives and pressed within 24 hours after harvest.
Available in: 500 ml bottle or 3-liter tin
Producer: Dimitri Extra Virgin Olive Oil
Location: Baltimore, Maryland by way of southern Greece
Dimitri Extra Virgin Olive Oil was founded in 2007 by Dimitrios Giannakos and Dimitrios Komninos. The Baltimore-based company sources their oil from their family farm in the foothills of Mt. Taygetos, about 12 miles south of Sparta. The farm began small, with roots all the way back to 1897, when Giannakos’ grandfather went out into the surrounding countryside to dig up small, wild olive trees, which he later grafted and planted on the family farm. Over time the family grew, along with the farm, which today spans 60 acres. Salty breeze from the Mediterranean, plenty of sun, and seasonal rain provide the ideal climate and soil for their olive trees.
Nutritional value: Unfiltered olive oil is rich in anti-inflammatory compounds, antioxidants, vitamins and minerals.
Serving suggestions: There is debate whether or not to cook with such high-quality, flavorful olive oil. Some think it’s better than any other fat (due to health benefits) while others think heat destroys the flavor. The choice rests with you, but one way to get the best of both worlds is to brush this oil on freshly cooked foods such as roasted chicken or grilled vegetables. Also try drizzling over steamed vegetables, as a finishing oil in soups, as a dip for bread, or mixed with vinegar to make a tangy dressing.
Sediment and cloudiness are natural and due to the lack of filtering. Shake well before using. Once opened, try to use your oil within six months to a year. If purchasing a large bottle or tin, decant some into a smaller bottle, as frequent exposure to air will degrade the oil’s quality. Store in a cool, dark place away from heat (not right next to the stove).