Cornwall-based deli restaurant group, Sabzi, launches its own Extra Virgin Olive Oil this autumn. The product, made from Koroneiki olives grown in southern Greece, will be used in dishes across Sabzi’s menus, but also available to purchase in store and online.
Sabzi owner and founder, Kate Arjomandi-Attlee worked closely with Cristina Stribacu, olive oil producer and founder of LIÁ, and importer Issy Carey of The Oil Merchant, to define the character of this oil, choosing to harvest early, when around 70% of the olives were still green. The result is a single-estate, filtered Koroneiki extra virgin olive oil with a vibrant, expressive profile and pronounced herbaceous notes. Rich in natural antioxidants, it stays stable when heated, so it works for cooking, but it truly shines raw: on salads, and as a finishing oil for soups, stews and rice dishes.
Arjomandi-Attlee said, “Extra virgin olive oil is a product that is very close to my heart – I have grown up with stories of the Iranian olive oil produced locally to my family in Qazvin, and I am passionate about its health benefits, and of course, its absolutely delicious flavour. It has long been a dream of mine to launch our very own olive oil to be used in Sabzi’s kitchens, but also to be enjoyed by our customers in their own kitchens too.
“It has been such a pleasure to work with Cristina and Issy to make this happen, and it feels all the more special knowing that the Koroneiki olives were grown using regenerative farming practices, on a single farm, by one family, in the village of Milies. The grove sits in a landscape rich in biodiversity, close to the Folóï Oak Forest – one of the largest oak forests in Greece, and to Ancient Olympia, in the Pelopponese, southern Greece.
“It is so clear from the conversations Cristina, Issy and I have had, that we have a shared belief in the huge importance of the work of farmers and producers in sustainable agriculture, and being able to work with them to bring this beautiful oil to Cornwall, and the UK for others to enjoy is very exciting.”
Stribacu said, “The olives used to create our olive oil have been grown by farmers who believe in the benefits of regenerative farming, and how this approach will help to improve conditions after devastating fires that have occurred in the region in recent years. This landscape is extraordinary, with ancient oak forest, olive groves and wildlife living side by side, but the wildfires have shown us how fragile it is. Regenerative farming, keeping the soil covered, holding its moisture, protecting the life within it, is how the family behind this oil helps the land stay resilient and to recover. For me, a great olive oil should taste of a place that is alive.
“The human element is very important to me, and with Kate at Sabzi, I know that our beliefs align: in making this oil we are supporting a community, and sharing the treasures of this area of Greece.”
Sabzi Deli has become known for its menus of freshly-prepared, daily-changing dishes using seasonal ingredients, offered at an affordable price point for the local community, as well as visitors to the county.
Arjomandi-Attlee continued: “Sabzi is here to serve its communities, and we seek to provide a delicious, nourishing and memorable experience to our guests. Combining sustainable ingredients with creative cookery is what we’re all about, and I believe this way of cooking has the opportunity to really change the way we eat. Being able to showcase such a beautiful olive oil that is produced in harmony with nature and the environment, is a real privilege, and I am so delighted to be introducing this product to our customers at Sabzi.”
To find out more about Sabzi and to order online, visit the website.
Photo credits to James Ram
