Texture , Agnar Averrisson

Texture OlivetoliveOLIVETOLIVE lands in London. Chef Agnar Sverrisson (*Michelin) introduces the Extra Virgin Olive Oil in his restaurant Texture. The Icelandic Chef is committed to this product that is gaining prominence in North of Europe.

External links:

Texture Restaurant: One of London’s Best Michelins

…”We’re also given warm bread which is served with two different varieties of olive oil – one from Northern, and one from Southern, Spain. The olive oil is a showstopper. I’ve never tasted anything like it and didn’t even realise that olive oil got that good; it simply melts in the mouth and leaves a lovely cut grass aroma on the throat once it’s swallowed. I’m tempted to just ask for more bread and eat that all throughout the afternoon.” Alexander Ozga