When I first heard about a chain of stores that focuses on selling artisan olive oils (along with a few balsamic vinegars and other olive-related products like soaps) I was reminded of those stunts on David Letterman, in the very early years, where Dave would venture into a store that sold only one type of item – stores with names like “Just Stools” or “Only Pillows”. I always got a huge chuckle out of those comedy segments and back then thought it was close to ridiculous to carry just a single type of item. Times have changed.
We Olive is a chain of retail outlets that began in 2003 and has grown to eight stores in California. The company seeks to overcome the idea that premiere olive oils are imported from Spain and Italy and sells only oils made by California producers. The oils are certified Extra Virgin Olive Oils by the California Olive oil Council. I had no idea that there are more than 200 companies making olive oil in the Golden State. Now I’m glad I know.
Going into a retail outlet (the newest opened in San Francisco’s Marina District in November 2009) allows of tasting of hundreds of California-made olive oils with tastes that range from mellow and buttery to robust, which can be peppery or grassy. Like the grapes used in winemaking, there are many different varieties of olives and each produces a very distinct blend of oil.
Visiting a We Olive location (http://www.weolive.com/store_locator.html) is an educational experience. It’s about tasting and finding oils that you like. Sometimes you don’t even know what might appeal to you until you try a wide variety of different things. You also quickly find out what you don’t like, which is just as valuable.
We Olive opens you up to that opportunity to try different oils, support local growers and producers and even take some specialty cooking classes. Sign up for their newsletter to get information for events in your area.
Prior to receiving a complimentary sample pack from the company, I thought I just needed three olive oils at the most – one for everyday cooking and salads, etc., a high-grade one to use as finishing oil or for dipping bread; and a flavored oil – like lemon olive oil or garlic olive oil. But gradually I started finding even more ways to incorporate olive oil into my cooking. Because there is an online store, I can also reorder what I like. I will be ordering more of the Mission oil that was sent to me. It was smooth with light fruity taste. I used it for everything from marinating fish to drizzling on bread and even popcorn. Yummy.
And, often when people become enthusiasts or connoisseurs of an item – like coffee, chocolate beer, wine, or cigars – they join a club that delivers new supplies of their passion each month. The We Olive Oil Club delivers bottles a variety of oils to members on a quarterly basis.
My first thought was I just don’t use enough olive oil to warrant receiving a new shipment every three months. But that’s just me. Some folks love the surprise of what will arrive. I’m more of a routine gal and like what I like and will keep using a single brand or product with ferocious loyalty.
As a club member receive 10 percent off all online purchases, as well as those purchases made in participating stores. You can get 20 percent off all items included in your quarterly shipments. There are also coupons and special offers for club members only.
Still, at this stage of my introduction to quality olive oils, it was seemed a bit pricey to join the club. But perhaps, after I learn more by visiting the store in San Francisco, I will appreciate it more.
Dungeness crab cakes over a lemongrass aioli were my main entree. Now, in the Pacific Northwest nearly every restaurant with seafood on the menu serves Dungeness crab. It’s a staple. Crab cakes as a menu item often provide lesser restaurants an opportunity to mix in mediocre ingredients. This is not the case with Dahlia. These crab cakes were sumptuous and understandably a signature dish. Perfectly seared on the outside, non-greasy, with perfectly cooked Dungeness crab flavor not lost in the “cake”.
