No one, least of all me, needs another olive oil. We've got loads of good ones that seriously are all pretty excellent. But the Biolea oil has gotten my attention for a couple of reasons, which I'm guessing will make it worth others' attention as well.
The most obvious and most important is that it tastes really good. It's not one of those hit-you-over-the-head flavors but it's really quite delicious. It's just really ... I was going to say "refined" but that's not a good word to use in the olive oil world. Let's say ... elegant? "Mature," maybe, but that sounds "old." "Majestic" could work but I don't want it to sound too elitist because that's the opposite of George Dimitriadis's style.
Grounded. Good. Sustainable. Holistic. Balanced. Those are sounding better to me. Anyway, the point is that it's really a great-tasting oil. And like Shawn Askinosie's Tanzanian chocolate, although it's well within the framework of flavors that one associates with others of its ilk, the truth is it's actually an excellent set of flavors that's very different.
The Biolea is lighter than a lot of our oils—don't let the stereotype of Greek oils being "heavy" fool you. This one's anything but. It is a bit buttery. Very surprisingly sweet, actually. George wanted to make sure I understood that this lighter flavor was true to the region—this is the way people in the area like their oil. I don't want to get too wonky on you, but it's got a touch of some spice I can't yet nail ... maybe mace, or even a hint of vanilla? George says it has hints of salad greens and lettuces and sorrels and it is slightly citrusy. It's got a touch of pepper at the end, but not too much.