Food | Food Vinebrations

We are back! After more than a year on the road, 15 countries, 100+ fantastic producers met, the time has come to park the van and put our backpacks in the closet.

We want to thank you all for following our adventures, for all your kind messages along the way and for those who opened the doors to their home, wherever it was. After such a long time on the road, we still have plenty of content to publish & videos to edit. Back in reality, we are now looking for a job that allows us to make a good use of everything we've learnt.

Stay tuned people, a lot more is coming!

Made by So' & Max

Casas De Hualdo - Premium EVOO in Castilla la Mancha!

Casas De Hualdo - Premium EVOO in Castilla la Mancha!

If you want to try a good Cornicabra EVOO in Castila-La-Mancha (Spain), Casas De Hualdo is definitely a must-try! With a score of 97/100 in the 2018 Flos Olei (reference for EVOO within the world), their Cornicabra Designation of Origin Montes de Toledo is a perfect pairing with octopus, salad or even red meat & game. Being in Toledo, we contacted them and they opened their doors to us! Below is the interview with Cristina Aizpún. The Story: Can you tell us more about Casas

Castillo De Canena - Premium EVOO in Jaen, Spain.

Castillo De Canena - Premium EVOO in Jaen, Spain.

Jaen is one of the largest olive oil producing areas in Spain and in the World. In it's heart, we were welcomed by Castillo De Canena, one of the top producers. Here is the exchange we've had with Isabel Alameda from Castillo De Canena. Meet The Maker: Can you tell us more about Castillo de Canena? The story, the people behind it? Our company takes its name from the family castle nestled in the hills of the township of Canena, in Spain’s Jaen province in the region of Andalus

Casa De Santo Amaro - Eight Generations of Excellence In Tras-Os-Montes

Casa De Santo Amaro - Eight Generations of Excellence In Tras-Os-Montes

Casa De Santo Amaro is one of the oldest Olive Oil producers in Portugal. Located in Sucçães, a ten-minute drive from Mirandela, they produce a stunning range of Extra Virgin Olive Oil (EVOO) within the PDO Tras-Os-Montes. Tras-Os-Montes is a PDO since 1996 in the EU. The Maker. FV: António, you are the 8th generation producing Casa Do Santo Amaro EVOO, can you tell us more about your story? "Casa de Santo Amaro was founded in 1687 and is now in the possession of the family's

Travelogue #1: An Unforgettable Trip to Mendoza

Travelogue #1: An Unforgettable Trip to Mendoza

***This is the uncut version of an article originally published on www.thetaste.ie in February 2018*** Welcome to our Travelogue... After spending respectively 5 and 7 years on the beautiful Emerald Island, it wasn’t an easy call for us to leave it. We had been feeling the lust for adventure for a while but between the dream and the active decision to go, a good few months had passed. Eventually, it took a bottle of wine (the second one) by the fireplace in June to take the b

Olive Oil in Mendoza - Part 1: How is it Made?

Olive Oil in Mendoza - Part 1: How is it Made?

In this first episode, discover the process of olive oil making made simple, with multi-award winning maker Sebastian Correas from Tapiz, Mendoza, Argentina. You will also get a glimpse of our other interviewees, organic/biodynamic grower Miguel Zuccardi from Familia Zuccardi & Jorge Piuzzi from the great Olio Lagomaggiore. All the people we met in Mendoza were incredible and passionate, we can't wait to go back and if you like good local food and great wines, you should defi

The Fascinating Story of Olive Oil in Argentina

The Fascinating Story of Olive Oil in Argentina

Before arriving to Buenos Aires, I obviously made some research about the different extra virgin olive oils (EVOO) here. Quickly, I’ve been surprised by the diversity of varieties that Argentina had to offer. A lot of European varieties are grown here as the climate and latitude* made Argentina a perfect place for olive cultivation. * olives can grow between latitudes of 35˚ and 45˚, in both Southern & Northern hemispheres. I will try to explain as quickly as I can the amazin

My First Olive Oil Tasting in Argentina

My First Olive Oil Tasting in Argentina

Finally, now that we’ve dropped our bags for 10 days in Buenos Aires, I could shop and got some nice Extra Virgin Olive Oil (EVOO) to taste! For the first one, I decided to check out a supermarket to see what I could find there. The one I found was called “Pont l’ėvêque”, I know it sounds really French and weird actually to be called “Pont l’ėvêque” for an EVOO, since Pont l’ėvêque is a cheese PDO. You don’t expect an EVOO to taste like cheese! But in the supermarket we went

How's Olive Oil Made?

How's Olive Oil Made?

We rarely question the making process of something as natural as olive oil, but as I did for the cheese, I will go through the steps of its making process. Obviously the first one is Harvesting: Olives are taken from the tree, they can either be hand-picked or using some machine (shakers). Then the Olives are stored in large buckets or bags. Best Olive Oils require that Olives are transported to the mill just after harvesting. This is to avoid the development of a bad taste d

How to Taste Olive Oil?

How to Taste Olive Oil?

Now that we have learnt how to pick a good bottle of oil (if you haven’t read this article, click here) time has come to taste it! What do I Use to Taste Olive Oil? Professionals use dark blue glasses in a U shape, narrower at the top like Wine tasting glasses, slightly smaller than small brandy glasses. I am sure you wonder how they judge the colour of the olive oil with a dark blue glass? In fact, colour doesn’t matter when judging olive oil, a greener olive oil isn’t going

How to Pick the Best Olive Oil?

How to Pick the Best Olive Oil?

Thanks to Karen Cryan (Irish Olive Oil Sommelier/Taster) we have learnt a few tips for picking the best bottle of extra virgin olive oil (if you want to look smart call them EVOO), so we’ll share them with you here: A Single Country of Origin A good EVOO should carry the name of its country of origin and usually is from a designated geographical area (such as PGI or PDO) even if this last bit is not always on the label. Some of them are made from a blend of Olive Oils from va

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