Pomora provide olive oil in the most conscientious and considerate way imagineable.
In their own words,
Pomora is an adoption programme. Our goal is to create a community of food lovers and food producers who share an ethical vision. People who care about high quality, wholesome foods of known provenance; people who care about mother earth and treating her with respect; people who care about and look after each other; people, we hope, like you.
The message is, adopt an olive tress and enjoy the finest olive oil throughout the year whilst supporting traditional farmers. It’s an original, welcome and ethical way to support farmers & their local communities, and also sustainable farming methods. But what about the olive oil itself?
An annual adoption subscription will get you the following:
– Winter: 3 x Olio Nuovo – our youngest, freshest oil;
– Spring: 3 x flavoured oils (e.g. 1 x Lemon, 1 x Chilli and 1 x Rosemary);
– Summer: 3 x classic Extra Virgin Olive Oil;
– Autumn: 3 x flavoured oils (e.g. 1 x Basil, 1 x Garlic and 1 x White Truffle).
Their Extra Virgin Olive Oil, as with all their oils, comes in resealable 250ml tins. The oil is full flavoured and with a great fruit, well balanced taste. Pomora say it is “a great base for vinaigrettes, focaccia or simply as a dip”. I used it in a mustard and tarragon sauce with some grilled bream. Some people say you shouldn’t use it for frying but I say why the hell not! It’s a far healthier alternative when shallow frying and has it’s own wonderful taste which is far nicer than other oils. As long as it doesn’t go over 207 centigrade (EVOO’s smoke point) then it is fine to cook with.
The other olive oils Pomora sent me to try out were flavoured – lemon, chilli and rosemary. All of the Pomora flavoured olive oils are made with extra virgin olive oil but generally a milder oil than their standard Extra Virgin Olive Oil to let the flavours shine through.
I decided to experiment with the oils in a meal and see how it turned out.
I had a notion that the rosemary-flavoured extra virgin olive oil would work well in some bread mix. I simply made up the mix and added in 10ml of the rosemary Pomora.
My wife walked into the kitchen and asked where the smell of rosemary was coming from! We tasted the freshly baked rolls and they were beautiful. I read mixed reported on the effects of adding olive oil to bread dough, but, as far as I could tell, it had no detrimental effect at all.
The dip you can see in the top right of that picture was made of the lemon olive oil and balsamic vinegar. Again, a wonderful combination because of the quality and flavour of the oil.
The Pil Pil prawns were made with the chili oil, while the paella, mushrooms and patatas bravas all contained the original extra virgin olive oil. All tasted all the better for it.
The full annual Pomora subscription is more than just an incredible gift. (As well as the oil you get an Adoption Pack which consists of an Adoption Certificate and an Adoption Booklet of information about your olive tree.) It’s a big step in helping independent family growers to keep producing amazing oil, and get their fair share rather than the middle man taking his cut.