Back to The Drizzle
Newsletter

The Drizzle: Volume 2

September 20263 min readBy Demosthenes Hickling
The Drizzle: Volume 2

I am often asked about our bottle, why it looks the way it does, why we chose to paint it, and how we arrived at the final design. I am always so happy to talk about it because I am incredibly proud of it. For us, it was never just about creating something beautiful on a shelf, but about designing a bottle that could tell the story of DIMOS: where we come from, what we value, and the care that goes into every bottle. The whole process involved a lot of thought, a lot of back and forth, and a real desire to create something that felt true to us, so it felt worth sharing a little more of that journey here.

After months of drafts and discussions, we landed on the perfect design. It captures everything about DIMOS, representing our deep history and connection with the land, and our goal to always bring something new to the table. Both innovative and timeless.
The long wait is finally over and I am so excited to announce that the second batch of DIMOS olive oil has landed in the UK! Thanks to the overwhelming support from everyone, we have been able to carry on our journey and continue to bring our olive oil from Petalidi to your kitchens. With this year's harvest, our oil still has that lively “green” character that we all know and love, but it is now a lot smoother. It is less bitter at the start, while still having a good peppery kick in the throat, which is a sign of freshness and high polyphenols. I like to think of it as a bold flavour that adds depth to food rather than fading into the background — it brings out the flavours of the dish.
It's easy to think that all olive oils taste like this, but that's not quite the case. Lower-quality oils are often blended or lose their distinct flavours during processing, while higher-quality oils retain their unique flavours and intensity. For example, the Arbequina olive from Spain produces a very light, almost buttery oil, great for desserts. By contrast, the Coratina from Italy is very intense, with a powerful, sometimes harsher flavour. (what's it good with) Koroneiki olives are very fruity and peppery, thanks to their high polyphenolic content. This makes our olive oil pair beautifully with bold, rustic Mediterranean flavours — tomatoes, legumes, bitter greens, grilled meats, and salty cheeses.
It’s less suited to delicate foods (like white fish or desserts) unless you want a dramatic, contrasting effect. Because of its strong flavour, it is also wonderful simply enjoyed with a slice of sourdough bread — or even just on its own. This is what makes our olive oil so special, the flavour, heritage and people. We are so lucky to be in a position to bring our families' olive oil and knowledge to your table, packaged in a beautiful and striking bottle. I can't wait for you all to try our new harvest, which you can now order on our website in our 100ml bottles.
D

Demosthenes Hickling

From Kalamata with Love

Share
Continue Reading

More from The Drizzle