Fooz! is dedicated to those who make extra-virgin olive oil the time-honoured way: in small batches with pride, attention to detail, and no short-cuts. Here are their stories.
Once someone tries a real extra virgin (olive oil) -- an adult or a child, anybody with taste buds -- they'll never go back to the fake kind. It's distinctive, complex, the freshest thing you've ever eaten. It makes you realize how rotten the other stuff is, literally rotten. But there has to be a first time. Somehow we have to get those first drops of real extra virgin oil into their mouths, to break them free from the habituation to bad oil, and from the brainwashing of advertising. There has to be some good oil left in the world for people to taste.
After a year, the aromatics in an olive oil are gone. Sometimes the bottles on the shelf in the supermarket are there a lot longer than you are.
I always have parmigiano-reggiano, olive oil and pasta at home. When people get sick, they want chicken soup; I want spaghetti with parmesan cheese, olive oil and a bit of lemon zest. It makes me feel better every time.
VISION & MISSION
We dream of a world where finding genuine food is easy and convenient. We want to give back to agriculture and to those who buy from the farmers, the dignity that seems to have disappeared in the large-scale retail trade. Small producers are modern heroes, a species to be protected.
More than bringing oil to your home, our mission is to bring you into the olive groves of our producers, because extra virgin olive oil is a very simple product. To know everything that is behind a bottle or a tin must be just as easy. Moreover, for us it is a right of those who choose an extra-virgin olive oil to know all about that product, who produced it, her/his face, know where those olive trees are located in the world and what characterizes it. Choosing will be a conscious pleasure and a journey of knowledge in the big world of small extra virgin olive oil producers.
Curiosity to satisfy
The increasing number of curiosity about organoleptic and culinary features of the olive oil can be satisfied visiting our blog.
Have you ever asked wether extra vergin olive oil goes inside the dough of the pizza?
Wether the oil needs of freezing for the conservation?
Which is the colour of the oil?