"I thought the idea of the way in which the oil was harvested was fantastic and very inviting in itself, and when I actually managed to taste it, it was very reassuring that the proof was in the tasting. It has a very particular character of its own. I think ideally we will use the oil as a basis of lovely soups and as a marinade for fish and meat for the grill. With the addition of a few herbs it will form part of a great salad dressing."

Sally Clarke
Restaurateur, chef and writer



"Wonderful, marvellous oil"

Claudia Roden
Broadcaster and cookery writer doyenne.
Author of 'New Middle Eastern Food'