By Amanda Hall for OliveOilTimes.comExploring Mendoza’s olive oils is no small feat, but checking out the menu at Verolio is a good start. In an area of the world known for laid-back and often downright slow service, Verolio’s cheerful and speedy servers seem out of place, not that we’re complaining. We seated ourselves in the casual café and were greeted within a few seconds.
Repurposed antiques and clean-lined wooden tables and chairs invite diners, and the stark white walls and contemporary accents reflect the modernity of the adjoining Hotel Internacional. Photos of olives and the olive oil process, antiques olive pit strainers repurposed as found art and the selection of local olive oils and olive oil products for sale get the point across: at Verolio, olive oil is the main focus.
Verolio | Olive Oil TimesWe started with the olive oil tasting, 30 pesos for three olive oils from Mendoza, fresh olive oil mayonnaise, black and green tapenades, oil cured dried olives, a mix of green and ripe brined olives, crunchy breadsticks, caramelized onion bread seared with olive oil, and soft white bread – all local of course.
Our server led us through descriptions the olive oils with tasting notes and the olives’ native regions. The mayonnaise tangy and incredible, the olives fruity and fresh, the breads heavenly, and the whole 30 peso ($8) package included a.. Read full article
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