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The Drizzle: Volume 4

September 20263 min readBy Demosthenes Hickling
The Drizzle: Volume 4

The grove goes quiet in summer. The tourists have arrived on the coast, the blossom has long since faded, and to anyone passing through, it might seem as though nothing much is happening. Yet beneath the canopy, the trees are hard at work, with the season’s olives slowly growing and developing in the Mediterranean sun.
Look closer. Where the flowers were, tiny green olives now cling to the branches. These are the fruits that, come autumn, will become the oil in your bottle.
Underneath the still, warm air, each tree is working. Drawing up water, pulling nutrients from the soil, deciding what this year's harvest is going to look like. In the summer months, the olives grow quickly, and the trees have to balance their resources, shedding excess olives they can't support. Koroneiki olives are well suited to the heat - it's one of the reasons the variety has been grown around Kalamata for centuries. Where other varieties might struggle in the dry climate and drop, the Koroneiki olives hold on.
My uncle Christos is still out there, of course. Checking in the same way he always does. Quietly, steadily, making sure the trees have what they need. During this time, he also monitors the trees for fruit flies and fungal issues. Left unchecked, these can ruin a harvest, so Christos applies organic deterrents to protect the trees.
The Championships, Wimbledon, is widely regarded as the pinnacle of the tennis calendar and the most prestigious tennis tournament in the world. Founded in 1877, it is the oldest tennis championship and the only Grand Slam played on grass courts. Synonymous with strawberries and cream, Pimm’s, and the oohs and aahs of captivated crowds, Wimbledon is celebrated for its rich traditions, historic venue, and global appeal. To help get you into the spirit of the tournament, we’ll be exploring the versatility of our extra virgin olive oil with a classic Wimbledon favourite given a Mediterranean twist. Strawberries and cream with black pepper, lemon, and a drizzle of liquid gold combines sweet, juicy berries with a subtle savoury kick and the rich flavour of extra virgin olive oil. Simple yet delicious, it’s the perfect treat for long, warm summer days. The first weekend of Wimbledon, on 4th and 5th July, we’ll be hosting a special tasting event with Provenance Village Butchers. Located right in the heart of Wimbledon Village, we’ll be offering free samples of this delicious strawberries-and-cream treat made with DIMOS extra virgin olive oil. Whether you’re heading to the tennis or simply soaking up the atmosphere, stop by to say hello, enjoy a sweet summer treat, and chat with us about all things olive oil.
But if you are like us and cannot get enough of this amazing treat, you can also make it yourself at home in a few quick steps.
Chop your strawberries and macerate in the caster sugar, pepper, salt, lemon and a good drizzle of DIMOS olive oil. Leave the macerate for a couple of hours in the fridge. Whip your cream into soft peaks. Assemble by placing a good dollop of the cream on a plate or bowl, pile the macerated strawberries on top and drizzle with your olive oil.
D

Demosthenes Hickling

From Kalamata with Love

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