Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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78 | NOVEMBER 2015 nshoremag.com "They are very quality conscious." The Ultra-Premium Extra Virgin Olive Oil designation her oils carry is not easily earned. "Not everybody gets it," she notes. "The difference between our olive oil and that which you might buy in the store is that our distributor has individual contracts with growers, so you know exactly where the oil is coming from." In fact, all of her oils are made from olives that have been picked and crushed within a few hours and then sent to "the toughest lab in the world," located in Australia, for chemical analysis. The health benefits of olive oil have certainly been touted as of late, but not all oils are created equal. Like wine, the character of every vintage is determined by ter- roir, weather, and origin. "You want to be consuming the freshest pos- sible oil both from a taste perspec- tive and to get the health benefits," says Karen, noting how important it is to seek a source that really takes care with its oils, given they are so highly perishable. The Shernans carry 10 to 14 different pure Ultra- Premium oils at any given time; they originate from all corners of the world and come listed with a full chemical analysis, a tasting analysis, the country of origin, and the olive varietal—and all are avail- able for tasting at the shop. The pair are constantly purchas- ing new oils, which they bottle in-store, a few at a time. "We en- courage our customers to buy only what they are going to use within about a three-month period," says Karen, noting that the longer it sits around, the less nutritional value and flavor are retained. Vinegars, on the other hand, almost never go bad. From Modena, Italy, her Protected Geographic Indication (PGI)-certified vinegars represent the delicate balance of soil, grapes, climate, and artisan-style produc- tion. "The flavors on the balsamics are very intense," notes Karen, who has witnessed many people saying they don't like balsamic vinegar, only to be pleasantly surprised by those she carries. Recently, the shop was expanded to accommodate a second business, Port Plums, which carries an exten- sive selection of top-quality cook- ware and serving pieces, as well as handmade items from New England artisans. "I felt for a long time that Newburyport needed a comprehen- sive kitchen store," says Karen. "I was sick of having to drive 20 to 30 miles every time I needed to buy a good-quality whisk or pan." Once again, quality is their pri- mary objective. "I make sure each item I buy for the store has been reviewed and is one of America's Test Kitchen's favorite picks—so we don't have 10 different whisks to choose from we've got one or two that are really top quality." Another of their goals is sup- porting area businesses, like Joppa Fine Foods and Chococoa Baking Company, in an effort to create an all-inclusive shopping destination for those who come to the Tannery. Karen wants to develop a "won- derful little foodie/entertainment environment, where people in town who love to cook can come and soak up all the foodiness." Newburyport Olive Oil Company and Port Plums 50 Water St., Mill #4, Suite #403 Newburyport 978-462-7700 newburyportoliveoil. com CO N TAC T YOU WANT TO BE CONSUMING THE FRESHEST POSSIBLE OIL BOTH FROM A TASTE PERSPECTIVE AND TO GET THE HEALTH BENEFITS." Katie and Karen Shernan opened Newburyport Olive Oil Company in 2014 and Port Plums this fall.