What the Papers Say about Well Oiled!

 

Click here to read the Living North October 2009 Article 

Click Here to Read the Tasting Notes Article from Living North November 2009 

Click Here to Read the Northern Echo Article - 20 April 2010 

Click Here to Read a Special Feature About Us in the D and S Times, Apr 2010 

 

 

The Christmas Events season literally flew by, nine events in a month is an awful lot of pesto to deliver!  This season I introduced a new product, Extra Virgin Olive Oil with Balsamic Vinegar of Modena, delicately flavoured with seasoning and herbs.  In a moment of inspiration, it was named Infus-iastic! and it has gone down a bomb, which is wonderful.  The other product of the season has been my Tapenade, which was really well received.

 

The shows that I do are always a sucess, some in terms of sales, some in terms of contacts made, and, on occasions, on account of the funny remarks made by members of the public (and sometimes me!)

 here are a few of the best:

On tasting green pesto, "Ooh, lovely mint sauce dear!"

On tasting red pesto "funny ketchup love"

Delicious Dipping Oil "Nice enough, dear, but it's a bit oily"

After trying EVERY SINGLE CHEESE on offer, "thank you dear, but I don't really like cheese"

Well Oiled Recipes! 

 

Rocket Salad with Black Pudding and Garlicky Beetroot

This makes a lovely light lunch, or a super starter.

Cut a really good quality black pudding into 1cm chunks, and pan fry.  Arrange rocket leaves with lettuce leaves on a plate, and add the cooked black pudding and slices of Well Oiled Garlicky Beetroot, drizzle the extra virgin olive oil from the jar over the top, season with rock salt and freshly ground black pepper.  Serve immediately 

"Posh" Cheese on toast!

Lightly brown slices of baguette on one side under a pre-heated grill.  Turn, and grill the second side for a couple of moments.  Place chunks of Well Oiled Goats' Cheese with lemon and thyme onto the less browned side, making sure to add a little of the lemon zest to each chunk.  Drizzle over a little of the extra virgin olive oil, then grill until the cheese melts...enjoy!

"Well Oiled" Tatties

Take 1kg of washed baby new potatoes, coat them with 4 tablespoons of garlicky oil.  Sprinkle with rock salt and freshly ground 3 colour pepper, then add a hand full of chopped fresh rosemary.  Cook in a hot oven for 45 minutes - delicious!

Ideas for using our oils...

Extra Virgin Olive Oil With Whole Chillies

Often described as a "slow burner", this oil is delicious as a base for spicy marinades, also wonderful as a dipping oil.  It will also add a kick to salad dressings and casseroles.

Extra Virgin Olive Oil with Garlic

Our best seller in the run up to Christmas, thanks I suspect, to Nigella.  I love to use this oil with potatoes - especially with Well Oiled Tatties, but it works really well with cider vinegar as a salad dressing too.