I’ve been so looking forward to sharing this post! You know how excited I get when I try something new - I want to yell it from the rooftops so you can all be as tempted and seduced by new products, flavours and brands as I am. Or because I just like to yack and yack. That, too.
When I started writing in this little corner of the internet, I decided I wouldn’t take on sponsorship’s because I felt it might be harder for people to feel connected with me on the other end of their computer screens and I might come off insincere or pushy. Sponsored posts can sometimes come off like a schmoozy, cologne-drenched salesman trying to shove the highest priced, lowest quality products down your gullet. Granted, there are some really incredible and well-partnered writer/sponsor relationships out there, it just never seemed right for me and what I hoped to accomplish.
So you can imagine my reaction when Kalikori Olive Oil approached me to team up and spread some love about their olive oil, which I had been using for quite some time. I knew I loved their product (loved might even be a small understatement, I am somewhat obsessed) but wondered if you all would still trust me to be honest about my thoughts on food if I was taking on sponsorship.
Ultimately, and not without much thought, I decided it was a move that I felt comfortable making. I would never take on something that didn’t feel sincere and aligned with what I’ve always wanted to accomplish here - honest talk about real, whole food and ingredients - and I truly believe that this product connects with that and so I’m anxious to tell you more about this small business that produces such an incredible product. And so, let’s talk about my favourite olive oil!
photo courtesy of Olive Oil Times
Kalikori Olive Oil is a family-owned and operated business run out of Montreal (1.5 hrs from my hometown of Ottawa). The paternal grandfather of the Ligris family, Vassiily, planted vatsikes olive trees near Kalamata in Messinia in the 1950s and three generations later, Vassiily’s granddaughter Effy and her family took charge of the companys operations and has since been slowly, naturally, finding it’s way into the home of adoring customers who have all but fallen in love with this peppery, green olive oil. Each year, the family heads to Greece to assist in the harvest of the olives and oversee the processing. This is as “small, family run” as it gets and the passion for their craft is entirely evident in not only their eagerness to talk about all the ridiculously tasty ways you can use their oil for, but in their efforts to create a consistently impeccable product. Every one of the some-30 bottles I’ve purchased has tasted the same - rich, peppery and clean with a zingy bitterness that sort of tingles as it makes it’s way down your throat. It has a low acidity and is moderately flavoured. I sometimes sneak into the kitchen just to slurp a spoonful of it. It’s that good.
Each month I’m going to share a recipe that shines a well-deserved spotlight on this small family business’ olive oil and it’s unique, grassy flavour and how you can make the most of it. This month I really wanted to play with the flavour combination of olive oil, orange and toasted fennel. The earthy oil and sweet, toasty fennel pair so wonderfully with the orange zest and juice. I decided to bake these flavours into a loaf of quick bread that would brighten up any afternoon tea or breakfast coffee. It’s delicately sweet and has such a nice brightness to it. The olive oil makes the crumb a bit denser, but it makes for a moist, tender loaf.
If you want to try out Kalikori’s oil in this recipe, you can find some have a peek at their supplier, Favuzzi’s, Where to Buy page. Just search in your city.
Kalikori Olive Oil, Toasted Fennel & Orange Loaf with Orange Glaze
adapted from The Vanilla Bean Blog
makes 1 loaf
Loaf:
1 3/4 cups AP flour (Sub in 1/4 cup whole wheat if wanted
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp toasted, ground fennel seeds
3/4 cup sugar
1 1/2 tbsp orange zest (from 1 large orange)
Juice from 1 large orange
1/2 cup milk (soy or almond ok, too)
3 large eggs, lightly beaten
2/3 cup Kalikori Olive Oil
Orange Glaze:
2 cups confectioners’ sugar
1/4 cup fresh orange juice
1 tsp orange zest
Preheat oven to 350. Grease a 5-by-9 inch loaf pan
In a medium bowl, add the flour, baking power and soda, salt, and fennel. Stir until combined.
In another large bowl, mix the orange zest and sugar until combined. Add the juice, milk, eggs and olive oil and gently whisk to combine. Add the dry ingredients and stir until just combined.
Pour into the prepared loaf pan and bake for 45 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
While baking, mix the ingredients for the glaze until smooth. Taste and add more juice if necessary.
Remove the loaf from the pan and place the on a cooling rack over a sheet of parchment. Poke about 10-15 times evenly on top of the loaf with a toothpick and spoon the orange glaze over the top. Let cool. Slice and serve.
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Disclaimer: This is a sponsored post. Kalikori Olive Oil sponsored it and compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend restaurants or products I use/enjoy personally and believe will be good for my readers.