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Thank you to Nina’s Olivar for sending me her organic extra virgin olive oil, for review purposes. All opinions are my own.
When Nina contacted me about collaborating together, her story intrigued me. Because behind every product, every shop, every invention, there is a story and a journey. And it’s those stories in people’s lives, and their unfolding journeys, that inspire me.
Nina’s Olivar Almeria Gold Olive Oil…an organic extra virgin olive oil produced by her farm in Spain…has a beautiful origin and an extraordinary ongoing story.
Several years ago, a fun family outing became a life altering event for Nina. Captivated by the beauty of Spanish olive groves, Nina bought her own small farm.
Her plot of land, in the Almeria Region in Spain, supports 900 mature Spanish Arbequina and Manzanillo olive trees. The land is classified as organic and every year it undergoes inspections for the renewal of the EU Organic Farm Certificate.
This means that Nina does not use insecticides, pesticides or herbicides on her olive grove. The abundant sunshine and the caressing winds sustain the olive trees, naturally.
Fun tangent story: actor Clint Eastwood once walked this land where Nina’s trees thrive. The desert hills of nearby Tabernas provided the location for Eastwood’s film, The Good, the Bad and the Ugly.
A Different Way to Farm
Due to the drying out of the ground aquifers in the Almeria region, Nina chooses to adapt to different ways of farming. Glenn French, Nina’s farm manager, introduced permaculture farming…a way of achieving high yields and productivity by working with nature in a more sustainable, environmentally friendly way.
Permaculture farming possess three core tenants:
- care for the earth – help all life systems continue to exist and thrive
- care for the people – allow people access to resources they need to survive
- fair share – only take what you need, reinvest any surplus and return waste products back into the system so it’s useful again
Glenn and Nina also collect rainwater using huge swales dug at intervals across the farm. This helps the collected rainwater to sink into the earth.
They plant nitrogen fixing trees such as Robena, Paulina and Acacias throughout the farm to enrich the olive trees. Additionally, lavender is a companion plant for the olive trees and in the fall barley serves as a cover crop to fix nitrogen in the soil.
Producing Nina’s Olivar Almeria Gold Olive Oil
Hand harvesting of the green olives occurs during the third week in October. The olives go to the cold press mill the same day they are picked. At the mill, the olives are centrifuged to separate the oil. The entire process takes two to four hours. And the resulting green gold oil is never stored for long in tanks before it’s bottled.
The early green olives produce an extra virgin olive oil with a phenomenal flavor profile and very low acidity. The flavor is classified as fruity and lively, and also grassy, peppery, herbaceous and minty.
Nina’s Olivar Almeria Gold Olive Oil is the recipient of the New York International Olive Oil Competition Gold Award for 2020.
My Experience with Nina’s Olivar Almeria Gold Olive Oil
I felt excited to receive my bottle of Nina’s olive oil. My first experience with an exceptional olive oil occurred while I toured Tuscany, Italy in 2017. Dipping fresh, warm, gluten free bread into that olive oil, I realized what I’d been missing with cheap store brand versions. Those grocery store brands taste oily….but lack flavor.
I was not disappointed when my bottle of Almeria Gold Olive Oil arrived.
One taste of this fragrant, pungent olive oil instantly transported me back to Italy…or more accurately, to Spain! The quality and flavor are both exceptional.
And I knew exactly how I wanted to savor this olive oil.
Dipping Oil with Roasted Garlic
Remembering my Italian experience, I created a dipping oil using Nina’s Olivar Almeria Gold Olive Oil.
The recipe is simple. Add a small amount of Nina’s olive oil to a hot skillet. Add two finely chopped fresh garlic cloves and pan roast until garlic is golden. Stir in one teaspoon dried thyme, one teaspoon dried rosemary and one teaspoon dried parsley. Cook with garlic until herbs are fragrant. Add garlic bits, herbs and a teaspoon of sea salt to one cup of Nina’s Olivar Almeria Gold Olive Oil.
Serve with warm, toasty bread and a pasta dish.
I used gluten free loaves, toasted in the oven. And oh my! How delicious dipping chunks of warm crusty bread into the dipping oil. Although I paired the bread and dipping oil with gluten free rotini and sugar free marinara sauce, the bread and oil make a wonderfully satisfying snack…or meal!
Get Your Nina’s Olive Oil
Nina’s olive oil is perfect for stir fries, sauteing, cooking, baking, drizzling on salads…or my favorite, dipping oils.
Visit Nina’s website, for more information about her olive oil and more of her inspiring story.
And then click HERE or on the photo below, to order your own prized bottle of Nina’s Olivar Almeria Gold Olive Oil.
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