What do you need the oil for? A c t'serv l'Uegghie?
Behind this simple question (in Ostuni dialect) lie the secrets of Pomes Oil.
A project with a new face
“What do you need the oil for?”. This question is at the basis of the Olio Pomes project, which aims to shape a new face for the Apulian EVO oil brand, maintaining the legal relationship with the territory, where the Pomes family has been operating for over 120 years, using rigorously Apulian olives.
It all starts in 2021 during a carefree dinner: Angelo Alfonso Pomes and Luigi de Vita Tucci, friends for over 35 years, decide to develop this project, with a truly challenging final goal (which we reveal on this page).
This goal is based on two fundamental truths:
Extra virgin olive oils are not all the same
By combining the most suitable EVO oil, the flavors are enhanced more
Truth n°1: Extra virgin olive oils
are not all the same
1kg of Florentine cooked to perfection? Fillets of very fresh fish served with vegetables from the garden? Whatever dish you want to prepare there is an indispensable and decisive ingredient: EVO oil.
Whether they are very simple or complex dishes, if you venture into the world of gastronomy to a higher level of "home" cooking, you will discover that there are different types of EVO oil.
In some cases very little is enough to give a symphony of taste to the dishes, a real journey through the traditions of the area.
Taste and smell play a fundamental role when savoring a dish and the different extra virgin olive oils can be more or less:
- Spicy.
- Bitters.
- Fruity.
- Sweets.
Knowing how to combine them in the best possible way is essential for anyone who wants to offer their diners (or even just themselves) a haute and refined cuisine capable of enhancing the flavours.
Truth n°2: The most suitable EVO oil enhances the flavours
Achieving excellence in the kitchen is a very common ambition. But in restaurants as in private homes it unfortunately happens to meet chefs with some uncertainty about the basics.
Knowing how to combine the correct type of EVO oil with a specific dish is precisely the ABC – like knowing that red wine is served with meat and white wine with fish.
Think of a tasty soup, or a hand-spun mozzarella: an unsuitable oil could cover the flavors or be too delicate.
For this reason it is essential to consider the unique characteristics of the oil to be used. Sweetness? Bitterness? They certainly cannot be placed on the same level and the same goes for all the peculiarities of the oils.
It is no coincidence that we started from the question "What do you need the oil for?". The right combination is the secret behind refined dishes that give a unique taste, linked to the territory.
The dream of the Olio Pomes project
These two truths just mentioned are the key to achieving the real dream of the project: to see the prestigious Olive Oil List appear in restaurants (next to the Wine List).
Such a milestone will lead classy restaurants to mention the oil used for the preparation of each dish on the menu (together with the description of the ingredients).
Want to find out more about the project? Take a look at the interview with Luigi de Vita Tucci, one of the two promoting partners.
A project with a new face
“What do you need the oil for?”. This question is at the basis of the Olio Pomes project, which aims to shape a new face for the Apulian EVO oil brand, maintaining the legal relationship with the territory, where the Pomes family has been operating for over 120 years, using rigorously Apulian olives.
It all starts in 2021 during a carefree dinner: Angelo Alfonso Pomes and Luigi de Vita Tucci, friends for over 35 years, decide to develop this project, with a truly challenging final goal (which we reveal on this page).
This goal is based on two fundamental truths:
Extra virgin olive oils are not all the same
By combining the most suitable EVO oil, the flavors are enhanced more
Truth n°1: Extra virgin olive oils
are not all the same
1kg of Florentine cooked to perfection? Fillets of very fresh fish served with vegetables from the garden? Whatever dish you want to prepare there is an indispensable and decisive ingredient: EVO oil.
Whether they are very simple or complex dishes, if you venture into the world of gastronomy to a higher level of "home" cooking, you will discover that there are different types of EVO oil.
In some cases very little is enough to give a symphony of taste to the dishes, a real journey through the traditions of the area.
Taste and smell play a fundamental role when savoring a dish and the different extra virgin olive oils can be more or less:
Spicy.
Bitters.
Fruity.
Sweets.
Knowing how to combine them in the best possible way is essential for anyone who wants to offer their diners (or even just themselves) a haute and refined cuisine capable of enhancing the flavours.
Truth n°2: The most suitable EVO oil enhances the flavours
Achieving excellence in the kitchen is a very common ambition. But in restaurants as in private homes it unfortunately happens to meet chefs with some uncertainty about the basics.
Knowing how to combine the correct type of EVO oil with a specific dish is precisely the ABC – like knowing that red wine is served with meat and white wine with fish.
Think of a tasty soup, or a hand-spun mozzarella: an unsuitable oil could cover the flavors or be too delicate.
For this reason it is essential to consider the unique characteristics of the oil to be used. Sweetness? Bitterness? They certainly cannot be placed on the same level and the same goes for all the peculiarities of the oils.
It is no coincidence that we started from the question "What do you need the oil for?". The right combination is the secret behind refined dishes that give a unique taste, linked to the territory.
The dream of the Olio Pomes project
These two truths just mentioned are the key to achieving the real dream of the project: to see the prestigious Olive Oil List appear in restaurants (next to the Wine List).
Such a milestone will lead classy restaurants to mention the oil used for the preparation of each dish on the menu (together with the description of the ingredients).
Want to find out more about the project? Take a look at the interview with Luigi de Vita Tucci, one of the two promoting partners.