Travelling to Greece with Laurent Dagenais and Aristo is always a wild adventure. Originally meeting in Chora, Greece, Aristo’s native village, they cooked together in the heart of the family olive grove, marvelling at the breathtakingly beautiful backdrop of lush trees stretching out in rows as far as the eye could see. They picked olives, felt the rich soil beneath their feet as they talked about the liquid gold that was going to be bottled. It was the start of a long friendship between this famous chef, known for his popular cooking videos, and the esteemed founder of “La Belle Excuse”.
Discover our triple-blend oil made from Agorelio, Mavrolia and Koroneïki. The olives are pressed the very day of the harvest. It has a fresh and balanced flavour, with notes of greenery, spiciness and a hint of bitterness.
How to use it: Go all out…from appetizer to dessert. It enhances the taste of food and goes well with all your meals. So delicious, you could almost drink it! Try it on toast with your favorite jam, cheese or maple syrup – starts the day off right! Sauté or roast vegetables, in your salad dressing or as a dip for fresh bread. Also, serves as a substitute for butter in desserts. You can even cook with it, adding flavour and richness to your recipes. For finishing and serving, the sky’s the limit! Drizzle it over grilled meats, pasta, soups, potages, vegetables, cheese, and deli platters. Have fun!