[Devotay]

I noticed on a number of threads people saying that they were looking forward to tasting Papa's olive oil. Well, I just had the pleasure, and OH MY!

Layered flavors of acid, fruit (grapes) and a kind of a pepper. Gorgeous color, deep complexities that are a bit beyond my uneducated olive-oil tasting palate.

Romeu is this oil's name, and it's an organic oil from Portugal. How a Greek started importing Portuguese olive oil I don't know. Have they forgiven you back home yet, Papa?

Those of you who haven't tried it, need to. Point your browser to http://www.papashaven.com/
and get some of this oil. It'll rock you world!

Way to go, Papa, keep bringing the world your great taste!

Peace,
kmf

[Papa]

Dear Kurt:

Thank you so much for your kind comments about Romeu! They mean a lot to me!

I already sent a copy of your posting to the producer in Portugal. I know that Joao Pedro Meneres will be thrilled with it.

Thank you once again!

I was fortunate to get a bottle directly from Papa earlier this year and totaly agree with the comments made. Excellent stuff!

[Papa]

Dear Britcook:

Thank you so much for your kind words!

I hope that the weather is as good in Kent as it is now in Connecticut. Candy and I are looking forward to seeing you whenever your travels take you to our part of the world again.

[kokopuffs]

Hi to all and TIA:

I just got a bottle of Romeu (can't wait to try it, Papa) and request a simple recipe or two for salad dressing and another dish that would highlight the oil.

Perhaps drizzled over some kasseri cheese with a side of fresh bread and wrinkled olives?!?!?!?

[m brown]

for dessert i have incorporated Romeu to a fruit and cheese plate:

roasted and bruleed peach stuffed with spanish calabrese (although i have seen other spellings)cheese fondant, served with pignoli baklava, port infused sun dried fruits and Romeu olive oil.

This item sells very well indeed, we suggest a port with the dish.

Thank you Papa!

[Devotay]

M-
Just to let you know, the Spanish Blue Cheese is "Cabrales". A "Calabrese" is a native of Calabria, in the toe part of the boot of Italy.

The dish you suggest, though, sounds marvelous

Peace,
kmf

[kokopuffs]

M Brown:

What exactly is done with the olive oil: drizzled on an ingredient, served on the side as dipping oil?

[m brown]

thank you devotay! i have seen the cheese spelled "cabranes" (?)

koko, i dot the plate with the oil to allow for intentional blending with each of the other components.

the oil has a fruit and pepper and is so clean at the finish.

[Papa]

Dear Michele:

Thank you so much for your kind words about my Romeu olive oil!

Your recipe sounds absolutely wonderful!

[Mezzaluna]

I am the proud and delighted owner of a bottle of Romeu! Visiting Papa's site and learning the right way to taste olive oil was well worth it, and I am enjoying the oil. What a vinaigrette!!!! As I told Papa, its flavor is "living green" and very nuanced. If you ever get a chance to try it, don't pass it up!

[kokopuffs]

The Romeu oil is very subtle, indeed. Tastey. I made a vinaigrette using the oil, some Grey Poupon and white vinegar. The vinaigrette was drizzled over leeks that were boiled, shocked, then split open down the longside.

They tasted good.

[Anneke]

Yummmmmmmmmmmm Leek vinaigrette has to be one of my favourite vegetable dishes!!

[kokopuffs]

Okay, now that I've had a couple of dishes complemented by Papa's oil, Romeu, just a brief remark or two.

It is very light on the palette with grassy hints and a slight reminder of fresh hay. It evoked a trainride across the Netherlands, seeing tow-headed young men afield tossing what looked like hay into the wagon. Springtime amidst the chartreuse fields!

I also use another ev olive oil, Pompeian. I like it for everyday use. I read COOK's ILLUSTRATED article on ev's. They rated it fairly well which is what prompted me to try it. Any comments?

[cape chef]

I had the pleasure in june to teach a cooking class with Papa....1/2 was teaching and tasting olive oil and 1/2 was teaching special greek recipes from Papas great aunt.

The first thing I noticed in papas presentation was to put everyone at ease,and get a smile from the auidience,the second thing I noticed was the pararel between olive oil tasting and wine tasting. It all came down to the soil,the farmer and the care taken in production. Then the bottling and importing.I have had the good fortune of tasting a # of great wines and olive oils,and I have to say that the oils Papa showcased that day were some of the finest and most diverse in profiles I have ever tasted. romeu has an incredible balance of acidy to fruit and mouth feel, 0.3% acid and vey well rounded palette. Sweet,herdal,earthy etc, I can see why M,Browns dessert taste so increduble.

Plus,you can sleep well at night knowing that Romeu is "Huile D'olive Biologiquie"
cc