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Who is Petko Karaivanov - Pepe and what is it like to be an olive oil sommelier and technologist.

Who is Petko Karaivanov - Pepe and what is it like to be an olive oil sommelier and technologist.
5 February 2020

Here is the translated text into English:

We introduce you to a fantastic island with even more fantastic olive oil. How did you end up here?

Love for my wife and freedom brought me to Zakynthos, Greece; otherwise, I was about to become a pilot for Balkan Bulgarian Airlines. In fact, I have over 300 flying hours in the air, but I realized that the weight of the rank was not for me, and in 1997, I somehow ended up here. I have been involved with olive oil since 2002-2003—almost 20 years now. And how did I get started with it? Just like all the good things in this world—completely by chance.

Where did your love for olive oil come from?

Upon arriving here, I started in the hotel and restaurant business, which I still successfully manage, by the way. I was raised to work, and on Zakynthos, it can be quite boring outside of the season. During the first five years, I created a wonderful family that I love dearly and established many good contacts, including with the owners of Aristeon. At one point, they needed a technically skilled person to work with the machines. I speak several languages fluently, which is also a significant advantage here. I liked it from the very first day, and that's how my odyssey began.

During the work process, I fell in love with the smell of freshly pressed olives and the taste of olive oil. I had never experienced anything like that before. It was like love at first sight; I was simply captivated.

And how did it become your profession?

Over time, I absorbed new techniques, knowledge, and procedures related to olive oil extraction. I delved into the entire closed cycle from the olive trees to the press and the first drops of olive oil, and I could no longer leave here.

All of this made me devoted to this natural treasure that nature gives us.

What qualities should a person possess to become an olive oil sommelier?

Although I know olive oil and its production process well, I still can't call myself a complete sommelier. There are secrets I have yet to uncover and study, but I also know many things that a sommelier may not know because they work with the finished product. For example, I can distinguish whether a certain olive oil is from an island or the mainland, the harvest period, whether the grove is sunny or more shaded, and whether it has been stored correctly. Evaluating quality and differentiating flavors is also a very strong point for me. Of course, there is more.

In summary, a true connoisseur of olive oil should have experience with many varieties and types of olive oil, be able to perceive differences in acidity, aroma, flavors, and know the different qualities of olives and their exploitation methods.

What qualities should an olive oil possess to be liked by a specialist?

An olive oil should not only be visually appealing (like the mass products of the Global Food Industry) but should also meet high health and taste standards for superfoods, yet still:

  • Deep green color for early harvests (that’s my olive oil) and golden for later ones (for those who prefer a lighter flavor).
  • Bitter-tart taste with a long aftertaste and a peppery note that causes a slight tickle in the throat.
  • And last but not least, a distinctly clear and, for me, island origin.

Now the olive oil business in Bulgaria? An online store - ExtraVirgin.BG, a showroom, and a physical store in Sofia, Lozenets, 10 Milin Kamak street.

It was about time!

According to my partners, Bulgarians are now ready for premium products; previously, it might have led to disappointment. Or, to put it in my favorite paraphrase, our countrymen are now aware that to eat good food, you have to pay better and go to a good restaurant. I'm not only talking about olive oil and food in general, but in essence. Otherwise, it won't happen!

And since we are childhood friends, we quickly understood—sales and promotion from them, and from me, I quote them: "the best, even better, natural, true, and unforgettable experience with every touch of Aisteon products." And indeed, the partnership in this project brings me serious responsibility—I am responsible for quality!

I expect soon that Aristeon olive oil will take its rightful place on the Bulgarian table and that filling trunks with unclear mixtures during Mediterranean voyages will stop. This, folks, is a significant folly, but everyone has a head on their shoulders after all.

The price? The price is comparable to a bottle of good wine, but unlike wine, which will be consumed in one evening, olive oil can be used for an entire month. So it is entirely reasonable to pay a little more for a special product like our Aristeon.

Share your favorite olive oil recipe :)

I have always loved the taste of tomatoes and bread soaked in olive oil, as well as cheese. I adore it in salads