EAT | "C'è" (Che), olive oil selected by Chef Keisuke Matsushima

Olive Oil Selected by Chef Keisuke Matsushima

Liguria, Italy's "C'è"

Liguria, Italy, blessed with a Mediterranean climate, is an ideal environment for olive cultivation, with hills and small mountains rising from the coast. "C'è," a premium extra virgin olive oil made from the region's specialty olive, the Taggiasca variety, has now landed in Japan for the first time.

Text by KAJII Makoto (OPENERS)

"Indispensable for Elevating Your Dishes"

"C'è," released by Extra Company in Italy, is an olive oil used in many Michelin-starred restaurants in France, including by Chef Keisuke Matsushima, who has earned a Michelin star for five consecutive years in Nice. In Japan, it is sold atKeisuke Matsushima's restaurant"Restaurant I".

Matsushima says, "It's a rare and authentic olive oil highly regarded across Europe. It has a fresh aroma, with a subtle peppery finish within its mellowness. This mellowness is its greatest characteristic, unique to this region of Italy. I highly recommend it for vegetable lovers. Simply adding 'C'è' enhances the aroma of vegetables. It's also delicious for dipping into Merghese (lamb chorizo)."

The Ligurian "Taggiasca" variety boasts the highest quality black olives for consumption, characterized by its rich and delicate flavor. "C'è's" aroma lingers and asserts itself strongly with any pairing, yet it exquisitely enhances the dish's taste. Extra Company crafts each product meticulously, making mass production impossible, which is precisely why it holds value as a rare commodity," Matsushima explains.

Experience its mellow harmony at "Restaurant I" in Jingumae.

Extra Virgin Olive Oil Taggiasca
Price/Volume: ¥2,200 (250ml)
¥3,780 (500ml)
Tama Conseil
Tel. 045-948-0670