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Taylors Chefs Edition Extra Virgin Olive Oil is a Portuguese olive oil made from fruit grown at Taylors esteemed Quinta de Vargellas, Quinta de Terra Feita and Quinta do Junco estates. In total, there are 17 hectares of olive trees planted with mainly Madural, Cordovil, Verdeal Trasmontana, Molar and Cobrançosa varieties.
Founded in 1692, Taylor Fladgate & Yeatman is one of the oldest, and most, prestigious Port houses. Taylor’s Port is regarded as the benchmark for Vintage Port and they are noted for their elegance, restrained power, longevity and distinctive scented character. These classic Vintage Ports are blended from the finest wines of the firm’s own ‘quintas’ or estates. Taylor’s three famous properties – Vargellas, Terra Feita and Junco.
Not only satisfied with producing the finest Port wines, they also produce some excellent olive oils. They used to produce just one olive oil from Quinta de Vargellas. However, in 2024, this was replaced by two new olive oils: this one, Taylors Chefs Edition Extra Virgin Olive Oil, and another one called Taylor’s Early Harvest Extra Virgin Olive Oil, which, as the name suggests, is made from selected, earlier harvested olives to achieve specific flavour profiles and maximise health benefits.
As mentioned above the olives for the Taylors Chefs Edition Extra Virgin Olive Oil come from Taylor’s three famous Port Quintas: Quinta de Vargellas, Quinta de Terra Feita and Quinta do Junco. The olive trees can be found throughout the vineyards, lining the roadways through the properties or forming groves in areas where no vines are planted.
Ripe, plump olives for this Extra Virgin Olive Oil are harvested by hand in November. To maintain maximum flavour and freshness from the olives the time between picking and milling is kept to a minimum with the olives milled on the same day as they have been picked. To make the finest extra virgin olive oil, the olives are cold-pressed. This preserves all the natural flavour, producing a naturally low level of acidity and an oil of the highest quality.
Taylors Chefs Edition Extra Virgin Olive Oil is light is golden yellow in colour with flecks of green. An intense green fruity aroma, tomato leaves, granny smith apple, artichoke, and green almond. On the palate it is fresh, with a delicate spice that dances on the tongue and finishes with an herbaceous, medium astringency.
This fine olive oil is best used for drizzling and dressings rather than for cooking. Drizzle over vegetables, young cheeses or into soups or serve with some warm, fresh baked bread for dipping.
Use the oil to harmonize the spices in a dish, to enhance and build flavours and to add body and depth. Olive oil balances the acidity in high acid foods such as tomatoes, vinegar, wine and lemon juice.
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