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Gourmet News Q&A with Cibaria International's president Kathy Griset |
01.08.2010
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Q: What fuels your passion for olive oil?
KG: I love the diversity of oil and the anticipation of every year's new crop. I can't wait to taste the differences in the oils which can range from subtle to extreme. The geographical region, variety of olive, climate and harvesting techniques define the final organoleptic experience. Finding an exceptional oil at a great price is the highlight of my job. Olive oil has been the core of our business.
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Q: What trends have you noticed in olive oil and olive oil buying?
KG: When I started in the industry thirty years ago, Pure Olive Oil was the number one seller. In our mother's kitchen, that little tiny bottle of olive oil that was always there in the refrigerator was used for one specific recipe or as a tonic for ailments. Initially, the health studies caused we Americans to take a look at the Mediterranean diet and the prominence of olive oil as a staple in our pantry. In the 60s, Julia Child's butter addiction was the craze but the 90's initiated a new creative way of cooking. In today's kitchen we might find four or five different bottles of Extra Virgin Olive Oil each being favored for a unique application. Olive oil is the go to oil for frying, sauteing, baking, marinating, broiling, dipping, dressings, finishing oils, sauces. olive oil is measured by acidity and organoleptic
Q: What is the key to great olive oil?
KG: Technically, Extra Virgin olive oil must meet standards of acidity, chemical analysis, and testing by an organoleptic panel. A great oil is defined by taste and what you like. For me, I like the sweet, buttery, fruity oils. You may like a more robust, peppery flavor. Both may be great. In fact, in Italy each year, there is a contest to find the 10 best oils of the year and the winners run the gamut from a very mild to very strong, from light and subtle to heavy and pungent. All are great oils. It all depends upon the application you are choosing and your individual preferences.
Q: What was the inspiration behind Cibaria's signature Olive Oil?
KG: Our signature brand embodies all of what we love in an olive oil. We have merged the flavors of three varietals with each contributing a unique quality to the finished product. Arbequina is used for its buttery finish, picual for it's aromatic fruitiness and peppery finish and Hojiblanca is added for pungency. We are proud of what we have to offer.
Q: What advice do you have for retailers when it comes to buying and stocking olive oil in their stores?
KG: Buy from supplier that you can trust as there are a few people selling adulterated oils. Carry a variety of products so that you have oils to meet different needs. In fact, a tasting bar is a great way to let your customers know what you have to offer (by the way, we have everything you need to set this up in a small or big way).
Q: Gourmet and boutique olive oils have recently increased in popularity. What should one look for in these types of oils?
KG: Look for an oil that makes a statement. One that enhances rather than overpowers the dish you are using it in, one that wakes up tried and true recipes and gives them new attention.
Q: Explain any information you are predicting or have heard about next year's crop.
KG: Predictions are good for the incoming crop. This last year was a rough one for quality as many of the oils seemed a little bit bitter. There was not much oil available and I think that they were crushing tightly to get a yield. This year, every olive oil producing country is going to have oils for export and I have very high hopes for high quality and lower prices.
Q: What are some of your personal favorite regional olive oils?
KG: Every olive oil producing country in the world has some decent oils but they also all have some exceptional oils. I love these exceptional oils from every country. If I were forced to choose, I would have to say my favorites are from Greece and from the Umbria region of Italy.
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