I’ve
recently been noticing something whenever I’m cooking: I care—no—I really care about using good olive oil.
It makes the final dish taste better; from boiling pasta to baking Brussels
sprouts and potatoes, I’ve noticed the type of oil I use has a dramatic affect
on the final product. As Homer referred to it in The Odyssey, this stuff really
is liquid gold. Of all the varieties
of olive oil resting on my lazy Susan, Gaea’s
is currently being utilized most. The Gaea Fresh bottle alone solves olive oil’s three
enemies—heat, oxygen and light—which is perfect for extended kitchen life. The Sparta variety of extra virgin olive oil is harmoniously balanced and
obtained directly from handpicked olives of the Lakonia region, and is my current go-to.
The
line was unveiled this past June at the New York Fancy Food show and I haven’t
been able to get enough of it since. From Kalmata to Sitia, there’s a different
flavor to suit all of my cooking needs.
I
once read that Gaea means Mother Earth, which is fitting because the Ancient
Greeks worshipped their land’s natural products—none more than the olive tree. While
Gaea hasn’t been around as long as Greek civilization, it has been serving
international markets since 1995. The company was founded upon the finding that
Greek agricultural food products are inherently high in quality, but low in
international representation. So the company harvested the traditional way and
sent it across the seas to our local markets.
|