When the darling ingredient of star-studded chefs lands in our kitchen, it gives a highly chic gourmet touch to home meals.
The secret of sauces and seasonings for dishes signed Thierry Marx, Jean-François Piège and Michel Rostang? Kalios olive oil, produced in Greece by two young Frenchies, who decided to launch into farming the family olive exploitation, nestled in the south of the Peloponnese region. An extra virgin craftsmanship olive oil stemming from sustainable agriculture.
And to refine the flavors, they have found local suppliers. The result? Three oils numbered 1 to3 from the most intense to the most smooth (16 € for 50 cl) and an organic version bio with a flavor of green olive (17 € for 50 cl). Our favorite? The n°2, very little acidity and balanced, ideal for pasta and grilled fish.
As a salty spread: olive cream to spread on good bread (5,60 €) and pitted olives to nibble on (5,90 €).
Where to find it? Monoprix, Lafayette Gourmet and on the e-shop of Kalios.
