I tried Starbucks' new olive oil coffee so you don't have to: Here's what I thought
Olive oil in coffee?
It sounds strange, and when Starbucks decided to offer it in their Italian markets in February, it caused a bit of controversy − per usual.
Nothing against the corporate green giant. I actually worked at Starbucks for four years during college and loved it. Though my coffee order was always rather unexciting: a doppio espresso with coconut milk, developing unusual drinks or concepts, and always keeping the public on its toes, is part of the creative company culture.
Whether it's a multi-colored drinkable sugar bomb called the unicorn Frappuccino, the creation of cold foam, or their infamous pumpkin spice latte that, for 11 years, did not even contain real pumpkin, Starbucks pushes the creativity envelope.
As a former barista, I'm always curious to try what they come up with next. So, when I saw Starbucks was bringing their olive oil-infused coffee to the U.S markets several weeks ago, I knew I had to try it.
What's in it?
The Oleato, Latin for "oil," drinks in Starbucks' new line contain Partanna, an Italian extra virgin olive oil brand with over 100 years of tradition, farming premium extra virgin olive oil.
The drinks include a press – or spoonful – of Partanna extra virgin olive oil as a customization to select beverages.
The oil is infused to the drink by either being steamed into milk, shaken with espresso or blended. It's also added in a cold golden foam which is available as an added customization topping on both hot and cold beverages.
Here's what I ordered
I stopped by the Starbucks location in York on Arsenal Road last week, and as I pulled up to the drive-through window I noticed a lineup of two Oleato-infused coffee drinks to choose from:
Oleato Golden Foam Iced Shaken Espresso with Toffeenut: Starbucks Blonde espresso combined with toffeenut and creamy oatmilk, topped with Oleato Golden Foam, a vanilla sweet cream cold foam infused with Partanna extra virgin olive oil
Oleato Caffè Latte with Oatmilk: Starbucks Blonde Espresso Roast combined with oatmilk and infused with Partanna extra virgin olive oil.
I decided on the first option: a 16-ounce golden foam iced shaken espresso with toffeenut, decaf espresso and with only one pump of syrup. Say that five times.
How did it taste?
The color appeared lighter than I normally prefer to drink my coffee. The first sip was refreshing and left an almost earthy aftertaste. The foam was not as velvety as I expected, which left me disappointed.
Opting for less syrup, the drink was not too sweet – which I enjoyed. It’s the type of drink that lovers of matcha tea or green smoothies would enjoy. There are notes of nuttiness, but there’s also a subtle bitter flavor.
Would I order it again? Probably not. But the idea doesn't completely turn me off drinking olive oil, and perhaps adding it to my coffee at home one day. My favorite oil to cook with, olive oil gives off a pungent fruity smell that's so luxurious − and the thought of taking a sip has tempted me before.
Food influencers Mediterranean Dish and Hungry.happens regularly broadcast themselves frequently, taking shots of olive oil for what they claim are anti-inflammatory and anti-aging reasons.
What local unusual dish or drink should I try next? Email me your ideas at etzivekis@ydr.com
This article originally appeared on York Daily Record: I tried the Starbucks Oleato olive oil coffee so you don't have to
