Meeuwig & Zn. is a small Amsterdam firm established in 1995. The owners are Manfred Meeuwig and Sayone Daan. Manfred Meeuwig who founded the firm was originally a chef (at restaurants such as:Troisgros, Guerard, De Hoefslag) and food stylist (Allerhande, Elle, Elle-eten, Residence).
Each year we import tens of thousands of litres top quality extra virgin olive oil from Italy, Spain, Portugal, Greece and France. In addition, we import and sell nut oils, pumkin seed oil, argan oil, wine vinegars, balsamico vinegars, French and Belgian mustards and mayonnaises, Greek, French, Spanish and Italian olives, capers in salt and vinegar, San Marzano tomatoes, pan carasau, Spanish chips fried in olive oil, fish conserves, pimenton La Vera, artichokes in olive oil, Maldon salt, Sel de Guerande.
Meeuwig & Zn. is importer, exporter, retailer and wholesaler. We supply the horeca and retail trade. Saturday afternoons from 12.00 till 17.00 retail clients are welcome in our warehouse Nieuwe Hemweg 6K, 1013 BG Amsterdam. All the  varieties of extra vergin olive oil and vinegar can be tasted.

Meeuwig & Zn. is a small Amsterdam firm established in 1995. The owners are Manfred Meeuwig and Sayone Daan. Manfred Meeuwig who founded the firm was originally a chef (at restaurants such as:Troisgros, Guerard, De Hoefslag) and food stylist (Allerhande, Elle, Elle-eten, Residence).
Each year we import tens of thousands of litres top quality extra virgin olive oil from Italy, Spain, Portugal, Greece and France. In addition, we import and sell nut oils, pumkin seed oil, argan oil, wine vinegars, balsamico vinegars, French and Belgian mustards and mayonnaises, Greek, French, Spanish and Italian olives, capers in salt and vinegar, San Marzano tomatoes, pan carasau, Spanish chips fried in olive oil, fish conserves, pimenton La Vera, artichokes in olive oil, Maldon salt, Sel de Guerande.
Meeuwig & Zn. is importer, exporter, retailer and wholesaler. We supply the horeca and retail trade. Saturday afternoons from 12.00 till 17.00 retail clients are welcome in our warehouse Nieuwe Hemweg 6K, 1013 BG Amsterdam. All the  varieties of extra vergin olive oil and vinegar can be tasted.

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More information on olive oil


~ Why have we selected these varieties of oil?

We select only on the basis of the individual special taste and not according to the beautiful packaging. To get so far, Manfred has followed a course of taster (assaggiatore) at the O.N.A.O.O. (Organizzazione Nazionale Assaggiatori Olio di Oliva) (National Organisation of Olive Oil Tasters) in Imperia, Italy and has been placed on the list of official olive oil tasters. Moreover, he has a background as chef in a number of Dutch and European top restaurants (De Hoefslag, Troisgros, Michel Guerard, Alain Senderens).

Most of the different olive oils that we import are made from a single variety of olive. For example, our peppery Puglia oil comes from 100 % Coratina olives, while normally the oil from that area is nearly always mixed with other varieties. Our olive oils are always made only of olives that are ‘at home’ in the relevant zone. Thus, ‘Arbequina’ olives come from de Garrigues, near Lleida in Northern Spain. The oil sold there is famous for its fine light and fresh character. It is far more refined than oil from Andalusia. Olive oil from the north of the country is far more profitable than that of the south because the production is far less. It is therefore obvious that smart growers in the south also plant Arbequina trees. But the resulting oil has an entirely different character. We are for interesting and valuable diversity. Therefore, we do not sell oil that comes from Arbequina olives grown in Southern Spain. The oil that we sell from Southern Spain is made of Hojiblanca, or Picual, or Picuodo olives. Due to this philosophy, all our “loose oil” (oil sold by measure) have a unique taste and smell and character.

~ Sale method:

Since we don’t import bottled oil, it is possible to sell special oils from small growers. These oils often have a more distinct taste because less mixing takes place. All oil producers are visited personally and the oil is selected on the basis of the specific characteristics of the local olive oil. Precisely because we sell olive oil from all the major production zones of the Mediterranean, we strive to have a clear and recognisable taste per area. Moreover, when you buy olive oil from us you can be sure it comes from the most recent harvest. Meeuwig & Zn. also try to take into account the Northern European taste. Most fresh tasting Italian oils are rather bitter and some even peppery. Flavors not everybody likes. That is why we sell our Sicily oil wich is green and grassy without being bitter.  For fans of strong and bitter oil we have the olive oil from Puglia in Southern Italy wich is made of 100% Coratina olives, while it is usually mixed with a milder oil because Coratina oil has a distinct peppery taste. With this approach, our products have a clear own taste. The olive oils are sold in our own bottles (0.2 and 0.5 and 1 litre) with mention of the date and zone of origin.

~ What you should be attentive to when tasting:

Extra vergin olive oil is delicious on warm toasted bread with coarse salt and a few drops of lemon juice. But for serious tasting, you must take pure olive oil. Officially in a blue glass (so that you are not distracted by the attractive or, in fact, flat colour) at 26 degrees C. It works well in a shot glass or in the hollow of your hand, as we do it in the shop.

It is your first impression that is important. Is the oil deliciously cool, fresh and fruity? Sniff it and then try a good amount. Let the oil trickle to the back of your mouth. Swallow it and see how long the taste remains. In your assessment, try to understand that you rarely taste olive oil as pure as this, it is always in or with something else. Olive oil may therefore be strong. During the tasting of several oils, use a piece of green apple and water to clean your mouth. No coffee or cigarettes beforehand! Watch out for the perfume, clarity, taste, strength of taste and viscosity. A taste that is rancid, fatty, woody, vinegary, soapy, flat, too bitter and too sweet means that the oil is not good!
Olive oil must be stored in a cool and dry place, without (sun-) light, not in the fridge. It should not be kept for longer than 2 years after the harvest.
Olive oil freezes at 7 degrees, when heated the oil is once again liquid, this does not improve the quality.

CHECK YOUR OIL