Wine and Olives: The Perfect Summertime Pairing
The olive may be a small fruit, but what it lacks in size it makes up for in variety and flavour, which makes the topic of olives and wine pairing especially complex and interesting.
The mixture of flavours come from the many locations they are grown as well as the curing process used. This can impact which beverage to serve with your salty and sometimes bitter antipasto.
Our instore experts have pulled together three pairings to ensure your palate will be sated this summer.
Manzanilla, a Spanish olive, is light with a plump meaty texture and theses Brindisa Perello Gordal Picantes Pitted Olives (600g, £10.00) combine the olives fruity flavour with the light heat of green peppers. This pairs well with a dry Spanish Cava or Fino and the Barbadillo Fino Pale Dry (75cl, £13.00) have a lovely pale straw colour and wonderful dry finish.
Cerignola is popular buttery, sweet olive from the Puglia region in Italy which work brilliantly in starters and salads alike. Pair this juicy olive with a refreshing whites like Pinot Grigio and the Corte Giara Pinot Grigio Delle Venezie (75cl, £12.00) has aromas of pear accompanied by wildflowers and a subtle, delicate smoky nuance.
Kalamata is a famed Greek olive which is harvested fully ripe and brine cured. Oblong in shape and ranging in color from purple to black, Odysea Vegan Big Kalamata Pitted Olives (165g, £4.00) makes the perfect partner for this Louis Guntrum Pinot Noir (75cl, £18.00) which has cherry and raspberry-like flavours with a hint of oak.