Cat Cora's Kitchen: Organic Greek Extra Virgin Olive Oil

Cat Cora's Premium Organic Olive Oil

A superb organic extra virgin olive oil, from first cold pressed handpicked olives.
Taste profile: well balanced, green vegetables – asparagus, freshly mown grass, green olives.

Award: USA 2008, Bronze Medal “L.A. Int. EVOO Competition”.

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REVIEWS

Review #001

I am a big fan of bold and intense flavor profiles. So often I neglect the use of classic olive oil to lend flavor, opting instead for high-grade nut and fruit oils to enhance my food. Recently struck with a sense of boredom on my palate (when cooking at home) I decided to give straight-up, high-quality olive oil a whirl: Organic Greek Extra Virgin Olive Oil from Cat Cora’s Kitchen. In short: amazing.

The rich mouthfeel of cold-pressed green olive was cleanly balanced with bright vegetable notes. I conceived a quick plan: grilled French bread with smashed avocado, a touch of sea salt, chopped Marcona almonds and a drizzle of CCOO. Each ingredient sang, it was a symphony of flavor boasting distinct harmony.

Nothing blows your hair back like tasting a premium version of a run-of-the-mill ingredient you use to create nearly every dish— it’s almost like I had never tasted olive oil before. “So, that’s what olive oil tastes like!” Good. Clean. Yum.

Review by Stefanie Payne, Executive Editor at CityRoom Inc. and Oenologist.com

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Review #002

I’ve used extra virgin olive oil for years. However, it has only been in the past three years that I’ve experienced the premium brands. My focuses had been on the other types of oils that have become so popular.

One month ago I started my exploration of Gaea Greek Extra Virgin Olive Oil from Cat Cora’s Kitchen. It’s fantastic. My first taste was a straight tablespoon full. I’ve attended many olive oil tastings and know you want the straight experience first. It’s terrific balance was evident.

Next I ventured to using it in a casserole dish, as well as adding one teaspoon to a scone and cake recipe. These resulted in a moister end product. Since such a small amount was added, the olive oil just enhanced.

In addition, I’ve used it by adding a teaspoon to tablespoon to my boiling water before I toss in the pasta—outstanding results. What else this month? It great is risotto or cous cous.

Overall, I think this is a great product that I highly recommend. This next benefit does not effect the taste, but certainly worth knowing: “Proceeds from these products support Chefs For Humanity in the fight against hunger. CCK olive oils are the world’s first carbon-neutral oils.”

If you visit Cat Cora’s website, you’ll find all sorts of recipes and interesting information.

Review by Maralyn D. Hill, President of the International Food, Wine and Travel Writers Association.

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