Greek Kalamata First Cold Press Extra Virgin Olive Oil
There is something quietly sacred about beginnings. The first week of the year carries a different kind of stillness — a pause before the pace returns, a moment when the kitchen feels calm again and the table invites intention rather than obligation. The air feels cleaner. The light softer. It is the perfect time to return to the basics, not because they are simple, but because they are foundational.
This week, we begin with olive oil.
Not as a background ingredient. Not as something tucked away in a cabinet. But as nourishment, as ritual, as a daily act of care.
At Foodie Tasting Room, olive oil is not just something we cook with — it is something we live with. It shows up in the quiet moments: drizzled over warm vegetables, spooned onto soup just before serving, dipped with bread at the end of the day when conversation lingers a little longer than planned. It is grounding, steady, and honest — exactly what the beginning of a year should feel like.
Our Greek Kalamata First Cold Press Extra Virgin Olive Oil sets the tone for the journey ahead.
Education | What Makes This Olive Oil Different
The words “first cold press” are often used, but rarely understood. True first cold press olive oil means the olives are pressed only once and at low temperatures, preserving their natural antioxidants, polyphenols, and vibrant flavor. Nothing is stripped away. Nothing rushed. What remains is the pure expression of the olive itself.
Kalamata olives are grown in Greece, where olive trees are treated as living heritage. Some groves have been producing fruit for generations, rooted deep in mineral-rich soil and nourished by long, sun-filled days. These olives are prized for their bold flavor, high polyphenol content, and exceptional nutritional value.
High-quality extra virgin olive oil supports heart health, reduces inflammation, aids digestion, and nourishes the body at a cellular level. This is not just fat — it is a whole food. One that has been relied on for centuries as both sustenance and medicine.
When olive oil is fresh and properly produced, it becomes something you can taste immediately.
Taste & Sensory Experience
The first impression is aroma — green, grassy, almost herbaceous. It smells alive. On the palate, the oil is smooth and silky, coating the mouth without heaviness.
As the flavor opens, notes of green olive and artichoke appear, followed by a gentle peppery finish that settles at the back of the throat. That peppery bite is not sharp or unpleasant — it is the signature of freshness and high polyphenol content. It is a sign that the oil is doing exactly what it is meant to do.
This olive oil feels clean. Grounded. Nourishing.
How to Use It at Home
This is an olive oil meant to be used daily and generously.
Drizzle it over roasted or steamed vegetables just before serving. Spoon it onto soups or stews at the table. Finish grilled chicken, fish, or pork with it while the food is still warm. Dip fresh bread with a pinch of sea salt. Add it to salads where the oil itself is meant to shine.
Many people also choose to take a small daily sip of high-quality olive oil as part of their wellness routine — a simple habit rooted in Mediterranean tradition.
Store your olive oil away from light and heat, and use it often. Olive oil is meant to be enjoyed, not saved.
From Bottle to Plate
For the first recipe of the year, simplicity matters. This is not about layering flavors or complicated techniques. It is about letting the olive oil lead — crisping, tenderizing, and carrying warmth into every bite.
This is the kind of meal you make when you want the kitchen to feel peaceful again.
Greek Olive Oil Roasted Chicken & Winter Vegetables
This dish is soulful, grounding, and deeply nourishing. The olive oil does the work — crisping the chicken skin, roasting the vegetables until tender, and tying everything together with warmth and richness.
Groceries |
1 whole chicken, about 4 to 5 pounds, spatchcocked
1½ pounds baby potatoes, halved
4 large carrots, thick sliced
1 large yellow onion, sliced
6 garlic cloves, smashed
½ cup Foodie Tasting Room Greek Kalamata First Cold Press Extra Virgin Olive Oil, divided
2 tablespoons fresh rosemary or thyme, chopped (or 1 tablespoon dried)
1½ teaspoons sea salt
1 teaspoon cracked black pepper
The steps to follow |
Preheat the oven to 425 degrees.
Place the potatoes, carrots, and onion in a large roasting pan. Drizzle with ¼ cup olive oil, sprinkle with ½ teaspoon salt and ½ teaspoon pepper, and toss until everything is evenly coated. Spread the vegetables into an even layer and scatter the smashed garlic throughout the pan.
Place the spatchcocked chicken directly on top of the vegetables. Drizzle the remaining ¼ cup olive oil over the chicken, rubbing it evenly into the skin. Season with the remaining salt and pepper, then sprinkle the herbs over the chicken and around the pan.
Roast uncovered for 45 to 55 minutes, until the chicken skin is golden and crisp and the internal temperature reaches 165 degrees in the thickest part of the breast.
Remove from the oven and let the chicken rest for 10 minutes. Just before serving, finish with a light drizzle of additional olive oil over the chicken and vegetables.
Serve warm, straight from the pan, allowing the olive oil, herbs, and roasted juices to mingle naturally.
A Shared Perspective
As this first week unfolds, we invite you to see olive oil not as an ingredient, but as a companion — something that quietly supports your table, your body, and your rhythm of living. Beginning the year with intention does not require grand gestures. Sometimes it is as simple as choosing something honest, well-made, and nourishing, and returning to it again and again.
Our Greek Kalamata First Cold Press Extra Virgin Olive Oil is available to taste in store throughout the year. Come slow down with us, sip on tea, ask questions, and experience what freshness truly tastes like. Let this be a shared starting point — a reminder that good food has the power to ground us and bring us back to what matters.
Next week, we continue the journey together with aged balsamic vinegar, adding depth, patience, and time to the story we are building, one week and one table at a time.