Speciality Food Magazine May 2024

to its versatility across sweet and savoury dishes “not to mention its numerous health benefits.” Gianfranco has seen increased demand across the board, but especially for the ‘Rainbow’ range fromMuraglia – tins and ceramic bottles containing robust, fruity Puglian extra virgin olive oil. And these eye-catchingly packaged options are being chosen outside the traditional gifting season as retailers realise they have “all-year-round customer interest”. “Bottles which look great in the home, as well as giving high- quality oil or vinegar, do appear to be appealing to a wider customer base,” Gianfranco reflects. “Although the price point may be higher, it is offering a beautiful container which can be refilled and enjoyed for years to come.” Making the sale Customers looking for quality and provenance from their oils, dressings and vinegars are more likely to visit a specialist retailer such as a deli, food hall or farm shop. But without guidance on the shop floor their ‘mission’ to upgrade their store cupboard could be thwarted. This is why, says Angus, it’s imperative to offer tastings – which are often only limited to the ‘sexier’ offerings in store, such as cheese, alcohol and snacks. “Allowing customers to taste a product prior to purchase is undoubtedly the best way to sell more,” he says. “It’s why we offer tastings of all of our products at 18 @specialityfood STOCK CHECK S P E C I A L I T Y F O O D M A G A Z I N E * 2 0 2 4 * TURMERIC SUPER GHEE Only organic butter from 100% grass- fed pasture-raised cows goes into every jar. This one has a golden hue and anti-inflammatory properties from turmeric and black pepper. superghee.co.uk CARAMELISED PLUM & CHIPOTLE BALSAMIC RANDOMHARVEST GOURMET New to speciality retailers in the UK, a glossy, crowd-pleasing caramelised balsamic infused with sweet plums, and the warmth of chipotle. randomharvestgourmet.com/au FRANTOIOMURAGLIA RAINBOWCOLLECTION EXTRA VIRGIN OLIVE OIL JUST GOURMET FOODS Pure cold-pressed Coratina extra virgin olive oil, presented in a handmade and painted ceramic bottle, showcasing the goodness of Italy’s Apulia region. justgourmetfoods.co.uk CHILLI OIL BANHOEK A classic infused GMO-free canola oil, rich with a gentle heat from Thai red chillies. Suitable for everything from cooking, to drizzling over eggs and rice. banhoekchillioil.com ARTISAN STRAWBERRY VINEGAR ARTISAN VINEGAR COMPANY Made with Cornish strawberries, this year-long matured vinegar (with the mother) has a vibrant and sharp berry taste that livens up sweet and savoury dishes. artisanvinegar.co.uk ZA’ATAR AND OLIVE OIL BILADI An aromatic blend of olive oil, with thyme, roasted sesame seeds and sumac. Perfect over ingredients alone, as a dip, or incorporated into a dressing. biladifoods.com which are a fundamental reflection of themselves (they are ‘the brand’), their history, and their relationship with a geographical area. This means they care deeply for how their produce is received by the end consumer.” What makes a really high-quality olive oil, Gianfranco adds, is when the experience of the product is put ahead of profit by the producer... something he regularly encounters. “We stock a really fabulous organic range from Bio Orto, and are about to launch a range from Tenute Cristiano which will feature some more unusual varieties, while being very reflective of the ‘terroir’ of the Calabrian olive groves.” He is especially excited about the Mediterranean Herbs oil “which will be wonderful for finishing an array of summer dishes.” Muraglia is another brand going from strength to strength in the Just Gourmet Foods portfolio, with retailers (and consumers) loving the decorative ceramic bottles. The ‘Fumo’ smoked olive oil particularly “receives a lot of attention as it is a natural way to add that subtle flavour to all kinds of dishes, without having to use any of the artificial ‘smoke’ flavours which are found on the market.” What’s trending right now? In addition to ACV, fruit vinegars and extra virgin olive oil, Harper Fine Dining chef and director, Dean Harper says ‘citrus’ is the flavour profile to watch across the board. “I’ve noticed a rise in unique combinations like citrus-infused vinaigrettes this year,” he says, adding, “Creamy avocado dressings are also very popular right now, with honey mustard with a hint of truffle being another clear favourite as chefs, cafe owners and restaurants expand their offerings to cater to diverse palates.” Exciting combinations Dean has noticed include pairing fresh fruit (such as ripe peaches) with a balsamic and basil dressing to “strike the perfect balance between sweet and tangy”, or presenting roasted vegetable bowls with tahini miso dressings. He believes, like Maria, this is also the year that avocado oil will take off following a “surge of interest” due More people are aware of fruit vinegars and what they can use them for DAWN KNUTTON, YAFFLE HOUSE all times in-store.” However, “the product being offered needs to be of the best quality, and the salesperson offering the tasting must be knowledgeable about the benefits of using that product, and sensitive to a particular customer’s personal likes and dislikes in order to be effective. We are all made differently, so the real skill is to quickly spot those likes and dislikes to steer a tasting in the right direction to best suit the customer.” If you have a cafe or restaurant on site, now’s the time to assess where you can incorporate dressings, oils and vinegars into your menus, signposting back into the shop space. Inviting demonstrations from known local chefs who can inspire your customers to try, and experiment with both traditional and more unusual oils and vinegars, handing out recipe cards, and dishing up samples, is a very effective device to boosting interest too. What will you try that’s new this summer?