Double Award Winner!


Winter Newsletter 2013

It’s official! Casa de l’Oli is a double-award winner!

In this newsletter, we’d like to share some very exciting news with you……two of our products – the Green Olive Mayonnaise and the Red Chilli Extra Virgin Olive Oil – are winners in the Great Taste Awards 2013! One of the world’s largest and most rigorous food awards schemes, the Great Taste Awards scheme was founded in 1994 and involves over 400 judges and thousands of hours of tasting.Great Taste Logo 2013

The focus is always on the flavour and texture of the products, rather than the presentation or packaging, so everything is presented to the judges on plain dishes so they can focus purely on the taste.

This year, almost 10,000 products were blind-tasted by panels of specialists: top chefs, cookery writers, food critics, restaurateurs and fine food retailers. In total, more than 12 judges will have tasted our products before agreeing whether to recommend an award. So, as you can imagine, we’re feeling very proud!

We’ve always known our olive oil- based products are tasty and nutritious and we’re delighted that the Great Taste judges agree!

Our care has always been to provide the very best range of extra virgin olive oils that we can – and to produce them using only the finest ingredients. We’ve taken the same approach with our new mayonnaises – and we’re delighted that the Great Taste judges agree!

Some of the flattering comments we received…

Red Chilli Extra Virgin Olive Oil:
This well-balanced oil has a very good chilli fragrance without being overpowered by the heat. It has a rich feel and a lasting warmth.


Green Olive Mayonnaise:
Lovely, creamy texture and a good olive flavour coming though. The acid level is good and cuts through the oiliness. We like the nuttiness of the rapeseed, and feel just the right amount has been used.


 A tried and tested recipe……from my own kitchen!

Chicken, chorizo and chilli risotto

A creamy risotto with a spicy kick! Serves 4.

Heat the olive oil in a heavy-based pan and add the onion and garlic. Stir on a low heat until soft and then add the chicken and chorizo.

Stir until the chicken is opaque and the oils have released from the chorizo. Add the chilli flakes and stir for 1 more minute.

Add the rice and continue stirring over a moderate heat for a couple of minutes until the rice is well coated and hot. If using wine, add this now and stir well.

Begin adding the stock a little at a time and stir continuously throughout. Keep adding stock and stirring for approximately 20 minutes.

Add the peas and continue to stir for five minutes – adding more stock if required – until the liquid is absorbed and the rice appears creamy but still has a little bite.

Turn off the hob and add the mascarpone and parmesan, one at a time, and stir well. The dish should look creamy and sticky.

Serve drizzled with Casa de l’Oli red chilli oil and a sprinkling of parmesan. Delicious!

You can buy Casa de l’Oli red chilli oil from our online shop.


250g Arborio rice
1 large onion – finely chopped
1 clove garlic – crushed
2 chicken breasts cut into small cubes
1 chorizo ring – sliced
1 tbsp of mascarpone
100g grated parmesan
1.5 – 2 litres of chicken stock
1 cup frozen petit pois
1 tsp of plain olive oil for cooking
1 tbsp of Casa de l’Oli red chilli oil
1 tsp red chilli flakes
1 glass white wine (optional)

 All the best!
Simone and Tim diamond_yellow
Posted in Blog.