We love all things full of flavour and good for your health. So we teamed up with Tony Papas a co-founder of AllPress coffee who owns and operates this fine extra virgin olive oil in Italy.. It works great in all vegetables, pasta dishes, pizza, and we love it on vanilla ice cream or even in your coffee. They explain the process and their story:
Process
We harvest our olives mechanically, usually some time in October when they are at their most flavourful. Every olive oil is a unique product of that year’s climate with its own distinct taste and texture. But though extra virgin olive oil might taste slightly different year by year, it is always typically – and truly – Pugliesi.
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HARVEST YEAR: 2023
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TASTE: ROBUST AND FRUITY FLAVOURS OF ARTICHOKE AND PEPPER SPICE
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COLOUR: VIBRANT GREEN.
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RECOMMENDED WITH WHITE FISH, SKIN ON;
FRESH TOMATOES AND CREAMY BURRATA;
CRUSTY BREAD
Story
OUR JOURNEY TO PUGLIA STARTED
HALF A WORLD AWAY.
At the legendary Bayswater Brasserie, in Sydney, to be exact. That's where we met in 1983, working as front-of-house and head chef. We like to say an unexpected and beautiful partnership was born that day.
When life gives you flour, you bake bread. So, together we founded the Brasserie Bread Company in 1993 and kicked off the country's artisan bread movement. The Boathouse on Blackwattle Bay followed shortly thereafter, serving fresh seafood to high acclaim until 2020. Around that time, we also partnered with Michael Allpress to bring New Zealand’s favourite coffee to Australia. We didn't know it at the time, but this venture would open the door to Europe for us. After setting up Allpress's London HQ in 2010, we felt pulled to Puglia. This place had everything we loved: bold flavours, great weather, and the chance to live close to the land. (One of us got her doctorate in environmental policy in 2015).
As soon as we set foot on the land, we knew this was the place where we could do what we do best: grow flavour from the ground up. We love getting our hands stuck in. We love capturing the essence of a place. And what we love most of all, is tapping into and giving back to its community. We now run our own masseria with the help of local farmers to tend to our olive groves and bring a true taste of Puglia to the world.
We hope you'll tap into the natural rhythm of this place with us, from wherever you are.
Maureen & Tony
