We can hear the suspicious gears turning in all of your heads. Apparently, the infusion of olive oil and coffee is a match made in heaven. Introducing the Oleata line! This combination was discovered by Starbucks interim CEO Howard Schultz while traveling in Sicily. It’s a custom in the Mediterranean to have a spoonful of olive oil each day. It’s a monosaturated fat — a healthy fat — and has significant health benefits.
Schultz also practiced the custom with his morning coffee. This spurred the idea to combine the two together. The result was a silky, delicious, and surprising indulgence. Thrilled to bits over this new discovery, Schultz immediately brought the idea to Amy Dilger, Starbucks’ primary beverage developer. “In both hot and cold coffee beverages, what it produced was an unexpected, velvety, buttery flavor that enhanced the coffee and lingers beautifully on the palate,” Schultz said.
Dilger closely studied both the olives and coffees that would best compliment each other.Using Partanna olive oil which contains buttery, rich Nocellara del Belice olives, Dilger found the perfect blends. Starbucks oatmilk, two espressos, and a variety of arabica coffees each created new palette experiences. Now Starbucks is introducing what they’re calling the “Oleato” line. The name is a combination of the Latin “Olivae” and the Italian phrase “con olio” (with oil).
This new menu consists of five new beverages: The Oleato Caffé Latte, Oleato Iced Cortado, Oleato Golden Foam Cold Brew, Oleato Deconstructed and Oleato Golden Foam Espresso Martini. The new line is debuting today at the Milan Roastery.
California and the extended US will get the line later this spring. Other select countries will get it later on.
