I’ve been a loyal customer of OliveOlive for several years now, regularly stocking up on their excellent halloumi and extra virgin olive oil from Cyprus. I have the added foodie bonus that this Cambridgeshire based company is local to me so my orders are delivered by owners Pam and Rob Marsden – a nice opportunity for a little chat. I often see them at markets and foodie events too.
Their first press, unfiltered olive oil comes from Pam’s family farm in Cyprus. It’s produced in a coastal village using handpicked local olives and cold pressed within 24 hours. It really is of superior quality, including their olive oils fused with basil, chilli, garlic, lemon or oregano. Their Cyprus Village halloumi is handmade the traditional way by their friends in Cyprus, the Stefani family. It’s way better than the supermarket stuff. These personal connections are the best kind of quality control.
Our cooking often features their products so I was excited to learn that Pam and Rob wrote their own recipe book – The OliveOlive Mediterranean Cookbook, published by Meze Publishing. I was looking forward to checking out all the recipes so I was delighted when Pam and Rob gave me a complimentary copy.
The cookbook features 45 recipes contributed by Pam, her family, their friends, customers and chefs who use OliveOlive’s products in their restaurants. There is page after page of mouth-watering photography of the dishes but I also liked the personal photos… the family farm, Pam’s relatives (mum, dad, aunt and uncle) in Cyprus as well as Pam and Rob on the farm and in their kitchen.
One Two Culinary Stew 