WHITE BEAN DIP WITH MARGHERITA ONIONS

INGREDIENTS

Organic Cocco Bianco Bean — Cuore Verde, Umbria, Italy
Margherita Onions — Gianni, Campania, Italy
Extra Virgin Olive Oil — Tom & Juli, Kyparissia, Greece
Red Wine Vinegar — Murcia, Spain
Garlic — Murcia, Spain
Onion Seeds — Debono

Working with fresh seasonal ingredients is complex. Weather conditions or other factors beyond our control mean that occasionally, we may have to top up our usual direct suppliers with market alternatives.

100% unblended, cold-pressed extra virgin olive oil.

A decade ago, Tom and Juli started harvesting Koroneiki Olives from their 280 trees on the west coast of the Peloponnese peninsula in Greece. Their aim: to preserve this native variety which is prized for its low acidity levels as well as the growing traditions that form a vital part of the region’s heritage.

Today through their company Honest Toil, they work with 50 independent growers from the surrounding areas. Whether they have three trees or 300, they offer them a unique route to market that champions the flavour and provenance of their olive oil at a fair price.

Growers take their harvest to the press within hours of picking to ensure optimum freshness and flavour from their olives. The longer you wait before pressing, the higher the acidity of the final oil. Honest Toil's acidity level is 0.3% — one of the lowest we’ve encountered and a marker of outstanding freshness.

The type of press used to extract the oil is one of the biggest factors affecting the final flavour. The older style of press that Honest Toil uses is gentler and produces a greener, grassier flavour. Newer presses produce a higher yield but in extracting so much from the olives, the flavour becomes bitter.

We use Tom and Juli’s extra virgin olive oil as standard in our entire food-to-go range. It’s only by raising the bar on staple ingredients that we can have a significant impact on flavour and the provenance-driven sustainability of food.