Olive oil and Balsamic vinegar

Danilo Manco of ‘Apulia Blend’ has been selling olive oil and balsamic vinegar from the early days of Borough Market and he has the very best. A selection is below but it is well worth a tasting visit to his stand at the market.

Adamo Extra Virgin Olive Oil (Single Estate)

This is from Alliste in Italy . The majority of the estate trees are in the old Gallipoli farm "LI Sauli" and the use of any herbicides, fertilizers and pesticides are strictly forbidden.
The harvesting of the olive is still carried out in the most ancient system, Olives are harvest only using their hands when not fully ripe. Within few hours from the harvesting, the olives are milled in a large container by using millstones, the olive paste obtained in then distributed, through a dispenser, onto a natural fibre filters.
The drawing of the Oil occurs by press ion, through the traditional pressing system, where the olives are pressed only once, without the use of heat "Cold Press"
The early harvesting combined with the imminent crushing of the olives before fermentation starts permits to obtain an Olive Oil of extremely low acidity and rich in organoleptic properties.

Type of Olives: Ogliarola & Cellina di Nardo' , Pressing: First Cold Press , Acidity: 0.35-0.5%
Description: extremely fruity with a smooth almond after taste
Suggestions: Served raw on any dish to enhance the flavour of your dish, especially good on brushetta, mozzarella, salad or for dipping.

The people of Emilia often use Aceto balsamico in its own as a distinctive flavouring with meat, fish, and vegetable dishes, or as the prime ingredient in the sauces that enrich the local cooking.
This one is very good used on strawberries with some black pepper, as well as mixed with olive oil in salad.