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What to eat in April
As winter turns to Spring it’s all about greens here in Ireland – the Glasnevin market on Saturday was full of spinach and chard which are so useful in the kitchen as they are great both cooked and uncooked. They can be shredded for any salad and I really love them like this in grain bowls which you can prep at the beginning of the week and have handy in the fridge. Toss them on a hot pan with Nobleza del Sur’s 1640 Picual, lots of garlic and chilli for a superfast side that goes with anything and everything.
What is the most popular type of olive oil I sell? The answer suprised me
In countries that don't produce olive oil people tend to favour the lighter, more delicate olive oil varieties and I...
What to eat in March (and how to take it to the next level with olive oil)
One of the best things about olive oil is that it makes simple ingredients taste great. I'm a huge fan of seasonal eating and in Ireland that means A LOT of root veg and brassicas. The trick is to keep it simple. A great olive oil plus a little salt is often all you need to bring out the best in our humblest (and cheapest) seasonal varieties.
Why is Olive Oil so Good for You?
Studies show that the consumption of just 2 tablespoons extra virgin olive oil a day is enough to dramatically impact...
Choosing and Using Extra Virgin Olive Oil
Tasting Like any good wine or cheese, a well-made extra virgin olive oil has its own distinct terroir, taste and...
ABOUT AUTHOR
Sarah Merrigan
Chef, food writer, sustainable food entrepreneur and soon-to-be olive oil sommelier. Passionate about introducing Ireland to the finest premium Spanish olive oil crafted by producers who share my dedication to excellence.
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