Chefs to the Field

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Hopefully everyone is enjoying the summer and using lots of Amelia Oil on their grilled vegetables and meats:) We have both 2007 and 2008 extra virgin olive oil from Umbria, Italy in stock. You can order on line or give us a call to arrange pick up www.ameliaoil.com

If you are looking for some culinary entertainment and a good outing, don’t miss Chefs to the Field out at Terranova Farms in Richmond. Chefs from all over the lower mainland will be competing for the “green cuisine” award and raising money to support the Terranova Schoolyard Society. The event will take place on Aug. 10 from 11am-4pm at Terranova Farms.

2 thoughts on “Chefs to the Field”

  1. J Burton

    Hello,

    I have fallen in love with good olive oil and have tried your oil at a friends dinner party.

    Can you comment on the following:
    which is the better oil – filtered or unfiltered
    if filtered oil is better, why do some producers offer unfiltered oil? It this cheap oil.

    some oils have a sharp almost pepperness that hits you in the back of the throat – is this a sign of good quality or poor quality.

    thanks for your help. we all loved your oil

    Burton

  2. rachel Post author

    Hi Burton,

    There is no need to filter olive oil. I would personally say it is an esthetic choice. Fresh pressed olive oil is often a little cloudy but the larger particles should settle to the bottom within a month or so of production.

    As for pepper, that is also personal taste and this will largely depend on the type of olives used in making the oil. However, if the taste is too harsh on the back of the throat it may indicate that the acidity level is too high.

    I hope you will try our oil and let us know what you think.

    Cheers,

    Rachel

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