Tastes eliunt

Published on August 2nd, 2013 | by Greg


Ingredient Finder: Eliunt Olive Oils Explore The Globe

One of the best parts of the modern world is having access to goods from around the world- the basic spice trade has given way to having a dizzying array of international foods available in most places. Now, the issue is finding the best of them- it can be easy to find an Australian wine or an Thai curry paste, but how do you choose? That’s certainly a key part of the brick and mortar shopping experience, trusting an establishment to curate a selection. Online, it’s much harder, especially with fairly niche products.

That’s where The Ingredient Finder excels, thanks to staff with a dedicated mission to seek out and work with producers that otherwise aren’t widely available. We’ve reviewed some of their products before, and they offer a wide assortment from every region, for just about any need. Most recently, we’ve been tasting the exclusive Eliunt Olive Oil Intercontinental Collection, a lovely packaged set of five 60mL bottles of premium extra virgin olive oils from five different countries.

Similar to the idea of the Absinthe Explorer, the Eliunt collections offer you a way to sample different styles of an oil that can vary widely. After all, olive oil can come from several varietals, and while most that you would buy in a store are blended, much like wine, climate can have a distinct effect on the taste and even texture. The small box is a perfect gift for anyone interested in expanding their culinary palate, and features EVOO from Jordan, Spain, Tunisia, Australia, and Sonoma (USA).

We’ve tried out our fair share of California olive oils, but the included one was quite good, apparently a blend of Arbequina and two other varietals (Arbasana and Koroneiki). Fruity and light, it was perfect with some tomatoes and fresh mozzarella. We tried the Tunisian desert style, from Chemlali, with just bread and loved it, as it’s spicy and somewhat herbal. The Australian one was perhaps the most typical of the bunch, a bit dry and mellow/buttery, without quite the body of some of the others.

The Spanish and Jordanian olive oils received the most comments, and inspired some spirited conversation. The Picual olives used in the Spanish bottle were zesty, a great complement for a salad, and a distinct improvement over your everyday olive oil. The “Holy Oil” was the most flavorful perhaps, but also a bit sour- it was great with some fruit and ice cream, and received the highest and lowest scores. Made from immature Nabali olives, it’s earthy and intense, and well worth trying. With olive oils like this, you won’t want to cook with them and stifle their character, but drizzle them and savor. Available now from Ingredient Finder, for $75 as tested (other options including a less expensive trio pack can also be found on their website).


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About the Author

Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.

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