OLIVETOLIVE 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.
…”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