Thame Deli Best For Olives

A THAME delicatessen has been praised for its olives in a prestigous food magazine.
Popular local radio host, Bill Heine, who can often be seen shopping around Thame, was commissioned by The Olive Magazine to write a bite sized gourmet guide to Oxford.
In a section called ‘Best for Olives’, Bill Heine says of Umberto’s, in Greyhound Walk, Thame: “Umberto makes all his own dressings and from hundreds of recipes he chooses ten on the day. The Sorrento olives have fresh Sicilian wild fennel, garlic and parseley and dry chilli. The green queen olives from Puglia are marinated in truffle oil and porcini mushrooms with garlic, and the black Scicilian olives are in chilli oil and chianti. Umberto has just produced his own Extra Virgin Olive Oil, first cold pressed from Puglia. Extraordinary; so thick that if you put it on bread, you have a meal.”

Photo: Umberto stands in front of his shop in Greyhound walk with a bottle of his new Extra Virgin olive oil.