Friday, 18 May 2018

Our Food and Wine Tour from Miyuki's view

Miyuki Sugihara, a Japanese artist, joined us for a Food and Wine tour. The images speak for themselves!

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Sunday, 31 January 2016

Mġarr Rural Trail

The Mġarr Rural Trail, which features a number of sites of historic, cultural and natural importance, was inaugurated today. The trail includes information panels which highlight natural attractions, and historic treasures amongst which are the Ħaġrat Temples, an ancient religious site, and the Roman baths on the way down to Għajn Tuffieħa. 

The Mġarr local council and the Majjistral Local Action Group made this project possible through EU funding.

The Mġarr Rural Trail - Click to view flier

Inauguration speeches

Walking towards the grove

Dr. Ian Borg, Parliamentary Secretary for EU funds and 2017 Presidency

Majjistral LAG Manager Ms. Marisa Marmara’ and Mġarr Mayor Mr. Paul Vella planting young olive trees

Monday, 7 December 2015

Olive oil in the Maltese islands

From amber yellow to emerald green, olive oil comes in many shades and hues. Sometimes known as ‘liquid gold’, it has been a staple in our diets for time immemorial – around 400 generations, to be exact.

The History

Indigenous to the Mediterranean region, the olive tree has played a crucial role in our diets and nourishment for around 10,000 years. It is believed, in fact, that we've picked olives from trees since the early Neolithic period, and that we started extracting this fruit’s oil some 8,000 years ago. Everyone from the Grecians to the Israelites to the Romans and the Minoans cultivated and consumed olives, and all of these milked them for their delicious and wholesome juices.

This age old tradition that pre-dates written history has survived the test of time, and nowadays, olive oil is a favourite among all the people of the world, be they Mediterranean or not. So much so, that the global production of olive oil is of over 3,200,000 tonnes per year; and it is assumed that close to 100 per cent of that is consumed each year as well.

Fun Facts About Olive Oil
  • Olive oil’s renowned health properties and aromas are due to their plant-based antioxidants called ‘polyphenols’. These are believed to be both anti-carcinogenic and anti-aging.
  • We all know that some red wines get better with age, but olive oil is a product best consumed as fresh as possible. For this reason, you should always check its harvest date.
  • It should be stored in cool, dark places with the lid firmly in place as light, heat and oxygen can destroy its chemical compound. In fact, the fridge is one of the best places to preserve its taste, colour and nutritive elements. It may solidify, but, once taken out, it will go back to being a liquid within a few minutes.
  • The notion that extra virgin olive oil (evoo) should never be heated or used for cooking is not supported by research. However one should not use EVOO for frying. During our EVOO experiences we examine this fact in more detail and discuss from where this myth originated.
  • While unfiltered olive oil may look less appetising – muddy, even – it is actually much tastier and much more nutritious than its filtered counterpart.
  • No two harvests are the same, so no two batches of olive oil can ever taste the same.
  • A certain degree of bitterness is required to ensure that the olive oil is genuine.
  • In tasting sessions, different people may taste the same olive oil differently; that is why the aroma is given more importance.
  • Proper, unfiltered olive oil contains natural fats, meaning it has a high-calorific value – but, don’t worry, they’re good fats!

Extra virgin olive oil can be easily coupled to other local ingredients

Merill & Olive Oil
Olive oil was one of the first products we discovered at Merill. This was no coincidence, however, as two of the first people we teamed up with were Charlie and Ray Vella, the hard-working farmers and owners of tan-Nixxiegha Olive Grove.

Over the years, we have made it our mission to support the farmers in our rural network, particularly those whose work is eco-friendly, thanks to the EU LEADER funded Project. This training consists of pest control and management, olive oil appreciation, and health and safety regulations when working around trees, among many others.

As part of our on-going work, we also support researchers who are rediscovering old Maltese varieties and studying their unique properties; and we help create awareness about the benefits of choosing local and unaltered food products. 

What We Offer

Should you wish to organise an Olive Oil Tasting session to find out what real, unfiltered olive oil tastes like, feel free to get in touch with us.

We have:

  • Professional Extra-Virgin Olive Oil Tasting – As one of newest ventures, this offers small groups the chance to sit down to a glorious olive oil tasting session that will challenge everything you think you know about the taste and smell of good olive oil.
  • Bottled Extra-Virgin Olive Oil - Bottled liquid goodness that’s of a guaranteed quality and origin.

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For more information on Merill or our Olive Oil Tasting sessions, why not drop us a line at or call us on +356 9944 3118? 

Monday, 6 July 2015

Agritourism policy and the environment

by Kristina Chetcuti

Building new agritourism structures is ‘blasphemy’

Ecotourism agency Merrill believes Mepa’s agritourism construction proposals would create eyesores in the countryside. Photo: Darrin Zammit Lupi
Ecotourism agency Merill believes Mepa’s agritourism construction proposals would create eyesores in the countryside. Photo: Darrin Zammit Lupi
Jeanette Borg. Photo: Matthew MirabelliJeanette Borg. Photo: Matthew Mirabelli
Building new structures for accommodation in rural areas, as provided for by the new Outside Development Zones draft policy, is “blasphemy” according to a local pioneer in agritourism.
The draft policy was launched last month by Planning Parliamentary Secretary Michael Farrugia, who said it aimed to develop agritourism by allowing farmers, individually or in groups, to build up to 10 rooms for accommodation when their land exceeds 60 tumoli.
However, Jeanette Borg, managing director of Merill, the first ecotourism agency in Malta, believes this proposal would create an eyesore.
“We are completely against building more establishments on virgin land, agricultural land, or garigue.
“Building a utility room to serve as a store for agritourism purposes is one thing, building up to 10 rooms is another thing,” she said, pointing out that the rooms would need ancillary structures such as driveways and parking spaces, leading to entire complexes.
“Landscape mitigation is very hard to achieve, and they will be nothing but an eyesore,” she said.
Ms Borg believes the problem is that “we try to copy Sicily” – a scenario that “would not work” here.
Agritourism, she said, is a combination of experiences and not just accommodation in rural areas.
“Eco-friendly types of accommodation such as restored old town houses in the heart of Maltese villages also are agritourism,” she said.
Travelling distances are minimal in Malta so tourists are a maximum of half an hour away from the farm where the agri-experience is to take place, she said, stressing we should not aim to create a drastic shift from hotels.
“That would be shooting the local tourism industry in the foot.”
She questioned the need for rural accommodation when the island’s tourism marketing is geared towards Malta being “a sun and sea island”.
Landscape mitigation is very hard to achieve, and they will be nothing but an eyesore
“Agritourism is a niche market. We won’t be inundated with large quantities of high-paying tourists overnight: do we ever see promotion of Malta’s rural areas?”
A case in point, she said, was Gozo, where most of the farmhouses available for tourists remain vacant during the shoulder months.
The marriage of agriculture and tourism, she said, is one of the few ways that our farmland can preserve its character.
“Unless an economic value is given to agricultural land, we will continue having farmers who forfeit their land to build more since property is still generating money. This is dangerous.”
Ms Borg praised the draft policy for “its good intentions” and being “a good attempt at allowing investment to take place in rural areas that was not possible in the past”, such as the establishment of farm shops.
It is a welcome option because it will enable locals and tourists to buy fresh produce directly from the farmers, she said.
However, she pointed out it is still practically impossible to obtain permits to process local food in small-scale plants and the Department of Public Health is still “imposing non-practical requirements” for genuine producers.
“This red tape is leading to apathy in the Maltese food delicacies industry – no wonder delicacy shops are opening up selling items from all over the world, except Malta.”
She hopes “loopholes and bureaucratic webs” will be addressed, citing farmers who have been denied permission to restore derelict buildings or build an underground reservoir.
“We all know how many huge complexes or residential areas have been granted permits on virgin land.”
Project processes ought to be centralised in one institution, she recommended, as currently projects need endorsement of the Agriculture and Public Health departments and at times even the Malta Tourism Authority.
“By the time one gets the seal of approval for a proposed, EU-funded project from the three bodies, the call for funding would have closed.”

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