sarah & olive, Dublin (2026)

05/06/2026

So, the sun might be evading us but if you have good tomatoes it’s always summer ☀️The Irish ones are starting to appear and places like , and have a great selections. Delivery days often coincide with massive tomato influxes to my kitchen 🍅🍅🍅
For now, I am just pretty buzzed to be eating them almost every day in salads and I’m not doing anything too wild beyond adding anchovies or olives to the situation although I did acquire a large bag of fresh jalapeños yesterday. Somehow every time I buy decent mozzarella or burrata it seems to end up in a teenager’s random snack so for now a nice burrata and tomato salad has yet to make it off the mood board.
In terms of the drizzles, it’s Picual olive oil all the way. With all those notes of tomato leaf and that peppery finish it’s all you need to bring out the best in any tomato dish. Which Picual is a trickier question - This year’s Eco Day is a stunner, Picualia just so aromatic and moreish, the depth of flavour in this year’s Acanto is incredible. I could go on…If you’d like to nerd out I’ll be at tomorrow and you can try all of these (and more besides). See you there!

03/06/2026

When you get your hands on some Irish asparagus from Co Armagh via it’s best to keep it simple and let the ingredients do the talking. I charred them on the BBQ adding a drizzle of one of our newest additions (a Royal from Andalucía) then tossed them in some of ‘s beyond addictive black garlic salt. A spritz of lemon juice, another drizzle of Royal and some shavings of aged Parmesan and that was that. Delicious 💚

27/05/2026

Meet your new favourite finishing oil.

Bold, vibrant and unapologetically intense, Vizconde de Almansa Coratina is a rare Spanish olive oil made from Coratina olives — a variety more commonly associated with southern Italy and prized for its exceptionally high polyphenol content.

Expect notes of green almond, olive leaf, artichoke and fresh herbs, followed by the signature peppery finish that serious olive oil lovers can’t get enough of (I’ve been putting it on everything since it arrived)

Presented in a gorgeous gift tube inspired by The Rescue of the Dog (1873) by Norbert Schrödl, this is the bottle you’ll be displaying in the kitchen and on your table all summer long.

For drizzling, dipping and transforming everything into something special.

Now available online.

20/05/2026

Wow…my olive oil tasting masterclass at Ballymaloe Festival of Food was a sell-out!! I won’t lie, I was a bit nervous – especially about using a microphone and being on the stage but it was grand. Talking about olive oil and how to spot the good stuff is one of my favourite topics after all 😜

My goal with the pre-tasting talk was to breakdown what goes into making a decent olive oil, things that can go wrong and how to know if you’ve got a really good one.

Long story short, it’s the producers who really look after their groves and trees, harvest early and quickly, then mill very carefully who get the best results.

We tasted 6 oils and I tried to choose bottles that would give an insight into the difference olive varieties, harvest times, terroir and best practice can make to the taste and quality of an oil. For example we started with 2 arbequinas – ‘s classic delicate fruity example from Catalunya followed by one from outside Malaga where the longer, drier summers produce fruit with higher polyphenols which in turn makes for a more bitter oil.

Then, we tasted Hojiblanca which really showcases just how complex (and silky smooth) a great olive oil can be. The final 3 oils were Picuals. The 2 early harvests ( Eco Day from and ) which are so different which is pretty mind-blowing considering they are made from the same varietal, come from the same region and were harvested around the same time. Finally, to showcase what leaving the olives on the tree for a little longer (weeks NOT month) can do we had a later harvest picual.

If this sounds like your idea of a good time keep an eye on our socials, I plan to do more of these events over the summer.

06/05/2026

Lunch at is always a great idea. We think about it all the time and then, somehow the week always seems to get in the way. Last week we managed it and,as usual, it did not disappoint. Highlights were the pickled mussels on toast, the labneh with piccalilli and smoked fish and a plate of Crown Prince Squash very delicately prepared and topped with Manchego. The endive salad and walnut was also pretty perfect.
I have to say it is such a buzz to see how they use the Catalan Arbequina I supply them with every few months. It seems to provide the perfect baseline to so many incredible dishes. Lots of customers ask about the oil they use so they will now be stocking a nice little 250ml bottle of the gorgeous Olis Sole Arbequina from Tarragona that you can buy and take home. Perfect for anyone looking to recreate those dishes at home (well, we can try can’t we?) but dinky enough to stow away in your bag if you’re heading to Fallon’s for a post lunch Irish coffee. 💚

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Dublin

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https://sarahandolive.com/

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