Olive oil latte, anyone?
The development of coffee is a constantly evolving thing. It is not static and as tastes change so does the coffee industry, which is why new flavours and taste characteristics are always being introduced to the marketplace. Yet, one new flavour profile has caught our attention, because we thought you’re more likely to cook with it and to drink it as a latte. Olive oil.
Starbucks have introduced this new concept to the high street the new drink combines arabica coffee with extra virgin olive oil. It has already proved to be quite a hit in Italy where it is found in the coffee house chain’s Oleato range (Oleato is Italian for ‘oiled’). In the context of its Italian origin’s perhaps Olive oil coffee is not that outrageous as the Italian diet is replete with olive oil which is full of healthy fats. The Mediterranean diet is one of the best in the world and Italians are amongst some of the longest lived humans on the planet too. Extra Virgin olive oil is one of the best things you can eat for your cardiovascular health and is also a great source of monounsaturated fatty acids and antioxidants which have been proven to protect red blood cells in the body from attack.
Purists say that olive oil coffee should be taken black without sweeteners, milk or whiteners as these additions will dilute the positive attributes of the olive oil and also distort the taste profile too. Adding a small amount to your coffee creates a ‘velvety smooth texture’, while the oil blends with the coffee to produce a chocolate/buttery taste in the mouth.