Olive oil,
lemon-flavored olive oil, resulting in a silky finish when combined with the unequaled joy of homemade pasta. The Tomato risotto, meanwhile, had a touch of earthiness, elevated by the addition of a 2017 Affiorato oil ( affiorato meaning something like extravirgin olive oil, it being from the first pressing), giving it a touch of, well, “virginal” lightness.
As for the desserts, the panna cotta, seasoned with blueberry balsamic condiment and olive oil, had a bouncy texture that like magic in a spoon, turned into a creamy consistency, and was saved from being aggressively sweet with the condiment, which tasted almost as strong as an espresso. The strawberry and fig dessert, drizzled with oil and figbalsamic condiment, tasted dainty, while the olive oil ice cream was a masterpiece, combining the bitter, earthy taste of the olive oil with the refined, creamy flavor and texture of the vanilla ice cream.
All in all, the dishes had the flavor of a summer in Italy, punctuated with flowers and a sunset.
Tessa Catacutan, Marketing manager of O& CO, said about the partnership: “We wanted to work with a chef who’s familiar with Mediterranean flavor since O&CO highlights Mediterranean produce.” According to Nana Hidalgo, Merchandise manager for O&CO, the company has partnerships with restaurants in other parts of the world, especially in France. “There’s no other way to showcase our items but to collaborate with an established restaurant here in the Philippines,” she said. —