July 9, 2009
Mascio Extra Virgin Olive Oil
Our friend, Mrs. Gioia Pinna at Principe di Mascio, has sent us three authentic recipes to share with our customers. These are best with Principe di Mascio DOP Extra Virgin Olive Oil. The recipes were just added today at Olio2go.
July 8, 2009
We toured the Fancy Food Show at the Javits Center in New York on June 28-29. This is the best annual extravaganza of foods from around the world. We enjoy visiting with other importers and distributors — and looking through the Italian “pavillion” for great new products. One highlight was my visit with Antonio Roversi of Azienda del Carmine. While we have now carried his wonderful oils for two harvest years, he is working with a group to make a full selection of Italy’s best available in the U.S.– pasta, manicaretti, and other fabulous tastes!
We’re now considering holiday foods (Torrone, anyone?), new mostarda, hazelnut oil, white balsamic vinegar and other treats. Let us know what you are looking for. Use Olio2go’s Contact form!
June 22, 2009
Titone Biologica DOP Valli Trapanesi
The Los Angeles Olive Oil Awards were just announced and Olio2go is thrilled that we have three available at our web store.
Titone Biologica (Organic) DOP Valli Trapanesi 2008
Los Angeles, Silver Medal, 2009
Frantoio Franci, Villa Magra Gran Cru, 2008
Los Angeles, Silver Medal, 2009
Olio de la Marchia, Ascolana, 2008
Los Angeles, Silver Medal, 2009
Azienda del Carmine Gift Set, a four-bottle set in a charming wooden box, including the Silver award-winning Ascolana and Leccino monocultivars, along with the Frantoio monocultivar and the Olio del Carmine blend.
June 10, 2009
Merlano DOP Tuscia, Extra Virgin Olive Oil from Lazio
Excellent olive oil truly has the capacity to hold its flavor. I’ve been preparing food at home this week with Merlano DOP Tuscia. It does carry a best by date of 23 May 2009 (it’s on Olio2go’s Sale page), but wow, it still works in my kitchen! On Monday, we needed a quick snack so I drained a can of ceci beans (garbanzos to the rest of you), dumped them in the Cuisinart, added a clove of garlic and a squeeze of lemon–and a healthy splash of Merlano. Thirty seconds later, we had a wonderful “hummus”. Perfect with some crusty bread, and a wonderful appetizer before heading out for the evening.
Syrenum DOP Penisola Sorrentina, Sorrento, Campania
Last night I took home a bottle of our new Syrenum DOP Penisola Sorrentina, from Sorrento in Campania. This oil is rather “lusty” — what would an assiagiatore call it? The olives were harvested at a riper stage than one might in the north, and it also had a surprising and pleasant bitter element. If you have memories of Sorrento and Capri, this is the bottle to grab. Very nice when drizzled over pasta primavera — with garlic, tomatoes, basil, and olives.
May 27, 2009
We’re expanding our pasta line, and we now have four shapes from the Latini Red Box Collection: Penne, Ditali Rigati, Spaghetti Chitarra, and Trenette. These bring your pasta experience to a whole new level!
Of course they are perfect with a simple sauce of olive oil, parsely, salt, pepper, and a dash of red pepper. We also recommend various sauces from Merlano and Selezione. I’m thinking of Penne with the Selezione Truffle Sauce!
May 7, 2009
Pizza Video
Such diversions. In looking through our site stats, I found some links to Olio2go, which in turn, somehow, led me to this great, fun pizza-making video from the New York Times. Stodgy no more!
On a page of her personal web site, Jill Santopietro shares her favorite food and food prep tools. We were thrilled to find her link to Olio Verde Novello on our site. The 2008 Novello has sold out, but of course we have the new 2008 Olio Verde and the astounding 2008 Olio Verde al Limone.
April 14, 2009
We’re very concerned about the Italian communities hit by the L’Aquila earthquake, and have noted that the Red Cross site is accepting donations for the communities in the region. The linked page goes shares the stories related to the Red Cross endeavors in Italy.
Red Cross
You can read the view from Rome on La Repubblica’s web site.
We can share that the extra virgin olive oil producers Olio2go works with are not located in the area surrounding L’Aquila. Our producers in Abruzzo are are closer to the Adriatic, Tommasso Masciantonio, in Casioli near Chieti, and Ursini, in San Giovanni in Venere.
April 10, 2009
Ravida Extra Virgin Olive Oil
On Thursdays the WashingtonPost.com site runs a terrific online chat called Home Front. This week one of the topics was “hostess gifts” and a chatter recommended olive oil, and specifically, Ravida estate bottled olive oil as her favorite gift to give. Several other chatters agreed with this great idea and others said how much they would prefer a bottle of olive oil over wine! We heartily concur. Ravida extra virgin olive oil and many, many others can be found at Olio2go.com!
April 7, 2009
Great dining in NYC
We spent the weekend in NYC and the highlight was dinner at ESCA, part of Mario Batali’s restaurant empire. Seafood dominates at ESCA, and the service was superb. Of course we discussed olive oil with our servers. Tuscans and Sicilians were served!(That’s not a mention of my roots!)
The wall niches were filled with wines and olive oils. Olio Verde had a prominent place as did Capezzana and Titone DOP Valli Trapanesi Biologica (Organic). You can make these fine selections at Olio2go.
Just to tantalize…our menu selections included…Polipo – Grilled octopus with giant corona beans and preserved sorrento lemon. …Insalatina Amara – Salad of wild and italian bitter greens with dandelion honey vinaigrette…Cavatelli with Clams….Pollo – Organic chicken with fregula, calabrese olives and lemon…Gelati a selection of three with Balsamic and Honey as the highlight!
March 25, 2009
Olio Verde al Limone
More inspiration in a bottle! The arrival of Olio Verde al Limone at Olio2go was enough to change our dinner plans. Suddenly inspired by a fresh new flavor, the simplest cheese ravioli set the stage for this lemony goodness. Each pasta bowl was filled with a few ravioli, a dollop of ricotta, a drizzle of Olio Verde lemon oil, and a dusting of freshly ground sea salt and pepper. More ethereal than a squeeze of lemon, “al Limone” brought forth clear flavors demonstrating that the simplest presentations can result in the most satisfying of meals.
With a salad of field greens (in a bowl rubbed with garlic and tossed with Santisi Novello (that 750 ml bottle lasts a long time!), Manicardi 12, and freshly ground salt and pepper). All this meal needed was a little plate of cookies and a bowl of fruit for dessert.
September 16, 2008
It’s happened again. A customer has been to Italy, and has returned with tales that the best Italian olive oil never leaves Tuscany…or never leaves Italy. Then he calls Olio2go.
Here’s our side of the story. When the harvest takes place in November, and we receive a shipment in January, and by May must place our final order for the “harvest year” — and we can only get 10 cases — that’s authentic Italian olive oil. That’s oil from a producer who is not buying his neighbor’s olives, nor is he bringing in a shipload of olive oil from Spain. That’s authentic Italian extra virgin olive oil.
While the olives for the 2008 olive oils are still on the trees, some of the finest productions for 2007 have very very few bottles remaining. We’ve already sold out of Altesino from Tuscany. We have a very limited supply of several olive oils. What might be next to sell out? Allegrini Corte Giara? Frantoio Franci’s Villa Magra Gran Cru? L’Olionovo from Castellare in Chiant?
October 1, 2008
So often at Olio2go, we’re asked pressing questions about olive oil. We have a FAQ and you can read it here.
Olive Trees on a Warm Winter Day
These are the Quick Notes.
The earlier the olives are harvested, the less oil they yield. That early oil tends to have peppery characteristics from the “verge of ripeness” of the olives. Early harvested olives yield lower acidity levels than later harvested olives. The early harvested oils also hold the highest levels of the beneficial polyphenols — and associated health benefits.
The early harvest, early bottled, quick shipped olive oils are bottled as Novello oils. We’re planning to carry a half dozen this year. It’s likely that we’ll have three “brands” by early December. Those will be Olio Verde Novello, Tenuta di Capezzana Olio Nuovo, and Canonica Verde Novello. Last year, we had early shipments of Marfuga L’affiorante, Santisi Novello, and Olio Beato Organic New Harvest. The links here relate to the current products. The novellos will be listed on our web site as they become available.
Crossing borders, I like to think of the Novello oils as wine fans think of Beaujolais. It’s the first of the season and definitely worth celebrating.
When do they harvest?
We’re eagerly awaiting news of the harvest. Azienda del Carmine (home of the famed Olio del Carmine and Ascolana) has shared that they are planning to begin the harvest around 15 October. They have even invited our customers to visit the estate to share in the harvest. From Liguria to Sicily, the harvest will take place between October and January, based on the micro-climates of each hillside. Frost is an enemy to the process so those in the coldest microclimates will begin the harvests first, to ensure the crop is harvested before it is “too late”.
And what does cold pressed mean?
In Italian, the phrase “spremitura a freddo” means cold pressed. Through the pressing process, the temperature is monitored to make sure that it does not increase (friction causes heat…) as an increase in temperature can affect the acidity level of the oil. Every Italian extra virgin olive oil is cold pressed.
And, with that, other work is pressing in!
October 2, 2008
A press release announcing the relaunch of Olio2go can be found at PRNewswire .
Olio2go today announced the re-launch of the company’s web site, adding both new functionality and more products to its highly regarded Italian olive oil web site. On the web at www.Olio2go.com since 2001, Olio2go is an established source for very high quality 100% Italian olive oil, featuring an even wider selection of artisanal Italian olive oil, balsamic vinegars, and other Italian gourmet food products.
October 10, 2008
At Olio2go we read another great news story this week on the benefits of olive oil in a healthy diet. In the latest news, oleic acid in olive oil suppresses hunger pains according to research from UC Irvine. You can read the story, here in US News and World Report.
Great food, great flavor, and healthy benefits!
October 17, 2008
Olio Verde from Sicily -- the first of the year!
We’re received word that Italy’s 2008 olive harvest has begun at Azienda del Carmine in Marche, Marfuga in Umbria, and Gianfranco Becchina’s estate in Sicily.
Here’s a great post from the blog Lucy’s Kitchen on her recent visit to the home of Olio Verde, where the harvest began on October 6th!
October 23, 2008
Award winning olive oil from Azienda del Carmine in Marche
As we approach the holiday season amidst an “unusual” economic time, I can’t think of better gifts than food gifts. Food is a necessity, and nice food makes dining a pleasure. Is that too simple? Fine extra virgin Italian olive oil makes a superb gift for several reasons:
It’s different from wine!
Anyone can give wine. OK, anyone over 21 can give wine as a gift, but wine can also be complicated. Do you know your varietals and vintages? Does the recipient? Does the recipient have a medical or religous reason that prevents them from enjoying a nice Pinot Grigio?
It’s good for you!
It doesn’t feature the sodium or cholesterol burdens of other foods, and can add delightfully to many portions of a meal. It’s the best fat — good enough to have a qualified health claim from the FDA. The simplest appetizer — a loaf of bread and a flavorful bottle of olive oil. Add it to soups or vegetables, add a swirl over a steak, begin or finish a risotto….
Your Recipients will appreciate it!
They may think of olive oil as a splurge rather than a necessity, but they’ll try and enjoy your gourmet gift!
You can order it online and have it shipped! At Olio2go, we’re preparing holiday gift selections to make the Winter Holidays easier for you. It’s perfect for Christmas and Hanukkah, and it’s a terrific hostess gift throughout the year.
October 29, 2008
Gourmet police officers have been trained to detect “counterfeit” extra virgin olive oil from the real thing. You can read the story in the London Telegraph.
Italy produces less olive oil than the country consumes, making large volume (grocery store) olive oils especially suspect. The difference is made up by imports from Spain, Tunisia, Greece and Turkey.
We stand by our small production olive oils from family estates. When they run out of a year’s production, we just can’t get any more. They’re not buying olive oil for bottling!
October 31, 2008
Phil Noto called from Sicily today to provide an update on the harvest at Santisi. It’s a very good year, with a plentiful harvest and an exceptional quality olive oil. The oil is sweet to the palate, and yet, the novello is very peppery, as it should be! Santisi is crafted from Sant’Agatese olives are grown in the province of Messina.
While Santisi extra vergine is a monocultivar of Sant’Agatese, a nearby estate produces a “biologica” (EU Certified Organic) oil with Nocellara Messinese — the lovely purple olives in the photo. (You can click to enlarge the photos for a better view). The gentleman with the donkey is another neighbor taking part in the annual ritual of bringing his olives to the press. Lastly, in the final stages notice the lovely green olive coming from the press, guided by Phil’s “cousin” Angelo Noto. (In my family everyone’s a cousin!)
At Olio2go we have the 2007 Santisi in stock and will have the 2008 Raccolto on our site as soon as it is available. (October 31, 2008)
November 15, 2008
Azienda del Carmine, Frantoio and Leccino Gift Set
At Olio2go, we’re getting ready for the holiday season. The Novello oils will be shipping to customers in the next two weeks, and the gift packages are being assembled.
November 25, 2008
The tractor trailer arrived today with Olio2go’s inbound shipment of Olio Verde Novello and Capezzana Olio Nuovo. It was a bit exciting as there was not a perfect fit between the loading dock and the truck. That’s about all I want to say on that topic. Not a single bottle broke, but I had thoughts of a calamity. Now, they are flying out the door.
They come packed with flavor. I loved Lauren’s comment that the flavor seemed even better the second time she opened the bottle, a couple of days after the first. Something about the flavors seemed to develop for her.
Notably, Tenuta di Capezzana has a new label, which we’ll have to capture soon for the web site.
Celebrate the holidays with olive oil!
December 2, 2008
Dr. Perricone’s “Daily Perricone” did a great job extolling the benefits of olive oil in today’s posting. You can read it here. Don’t miss this “rich” list of health benefits. When you’re ready, you can go to Olio2go to purchase olive oil with high levels of polyphenols. Two tops are Frantoio Franci’s Villa Magra Gran Cru from Tuscany and Marfuga L’affiorante from Umbria.
There’s nothing like a great olive oil!
December 5, 2008
In this holiday season, budgets are more important that ever. We have great suggestions for authentic extra virgin olive oil gifts to fit your budget at every level:
Gemini Extra Virgin Olive Oil
Under $25
Il Frantoio Amelia, Umbria
Canonica Verde, Umbria
Under $30
Castello del Trebbio, Tuscany
Ravida, Sicily
Librandi, Calabria
Under $35
Panizzi, Tuscany
Zafferano, Abruzzo
Tasca, Regaleali, Sicily
Trappeto di Caprafico, Abruzzo
Olio del Carmine
Top of the Line Single Bottles, Under $50
Olio del Castelluccio, Sicily
Altesino, Tuscany
Villa Zottopera Biologica DOP, Sicily
Melano DOP, Lazio
Avignonesi, Tuscany
Marfuga L’affiorante, Umbria
Totally Tops!
Villa Magra Gran Cru, Tuscany
Gemini, Tuscany and Sicily
Olio de la Marchia, Ascolana, March
December 14, 2008
Castello del Trebbio from Tuscany
We’re in the midst of the holiday rush, filling our own shopping baskets as we help our customers fill theirs!
What have I selected for gifts? Castello del Trebbio, Principe di Gerace Bergamot, and Spice Blends from Canonica Verde (Todi Roasting Blend, Umbrian Spice Blend). My next purchase will include Tommaso Masciantonio’s Trappeto di Caprifico DOP– but I really need to find the right person who will appreciate “the stunning” Zafferano. Tasca Regaleali is another great favorite olive oil to gift.
December 18, 2008
At Olio2go we are significantly partial to Italian Extra Virgin Olive Oil, we’re thrilled to see new research from Spain on the beneficial components called lignans and secoiridoids that show promise in treatment for breast cancer!
You can read about this here.
Remember, the freshest extra virgin olive oil possess the highest levels of the healthy components!
December 31, 2008
The holiday rush as subsided although there are still a few belated gifts being sent. Perhaps the recipients were traveling? The season is shifting and Olio2go’s customers are being good to themselves. Some shop January White Sales for new sheets. Our customers buy olive oil by the case!
We have Novello oils from Capezzana and Olio Verde. We are still waiting for the new harvest oils from Santisi and Canonica Verde. (CV was stuck in the Boston snowstorm). In late January, we should have the new Olio Beato…and the year will continue with new arrivals.
My goal for January? To purchase a fresh truffle and craft a divine pasta dish — with Italian Extra Virgin Olive Oil, of course! I’m still thinking of the lobster ravioli with truffles at Baldovino in Florence, near Santa Croce…
January 1, 2009
Our New Year’s Eve gathering gave us the opportunity to enjoy the foods we’d missed while traveling for Thanksgiving and Christmas.
With wine and champagne, we enjoyed an olive oil tasting with L’acropoli di Puglia Mosto 2007, Castellare in Castellina L’olionovo 2007, Gianfranco Becchina Olio Verde Novello 2008, and Sicilian Gold 2008. The men, in particular, raved over the Mosto, calling it raw, rustic, and even “gutsy”.
Antipasto Platters
The antipasto platter was dressed with Olio Verde Novello and Manicardi 12. The front platter served the “grown ups” while the second platter was somewhat simpler for the children.Our dessert featured Strawberries in Balsamic Vinegar — divine with Villa Manodori Dark Cherry. My great-aunt Libby’s dessert/coffee (soft) biscotti were made using Castellare L’olionovo. Use our Contact Us form if you would like recipes!
Our pasta dishes included Cavatelli (a ricotta-based pasta) and a thin homemade pasta in which Olio Verde was added to the flour, eggs, and salt.
January 7, 2009
Emily Chandler’s new store, Piazza Italian Market, was favorably reviewed (of course!) in the Sunday Star (Easton, MD, 1/4/09). In the interview, Emily mentioned the Sardinian extra virgin olive oil, Argiolas Iolao, “…tastes like green leaves, bitter olives, orange zest–it’s a dry, kind of earthy olive oil” that can be used on grilled mushrooms or swordfish.
Our course, we have Argiolas Iolao at Olio2go. It’s one of our favorites. We also have it in a Gift Set with the Sweet Myrtle & Bitter Honey Sardinian Cookbook.
January 29, 2009
Each year, around this time, brides and moms contact Olio2go to purchase olive oil wedding favors. They can be very specific about the label name, producer, or region of origin. Their word choice indicates they know their way in the olive oil world, appreciate great flavor and authenticity, and respect the craftsmanship of the small producer.
But then we reach a math problem. If a 500 ml bottle sells for $40, what should a 100 ml bottle cost? Unfortunately, it is not 20% of $40. Proportionately, the glass bottle is more expensive, and it costs more proportionally, to bottle and ship a large quantity of those little glass bottles across the sea. To be authentically produced and bottled in Italy, that cute little bottle may well cost more than the bride and mom would like to spend.
This cost per ounce (or cost per milliliter) issue is not limited to olive oil. It is dominant in mass market grocery stores, where the cost per ounce is noted on the shelf label for consumer comparisons. The small jar of peanut butter costs more per ounce than the large jar. Those cute travel size bottles of shampoo cost more per ounce than the contents of a 16 oz. bottle.
We will continue to provide pricing, striving to make a match, and will even provide a bottle-your-own kit, as we wish them well ….
February 11, 2009
The March 2008 Food & Wine magazine caught our attention with a great cover and “An American Chef’s Easy Italian Recipes”. The story begins on page 28 with “How to Cook Like You Own an Italian Villa”, a quick gastronomic tour of Umbria with Matt Molina, of LA’s Osteria Mozza….associated with La Brea Bakery, Nancy Silverton, Mario Batali, et. al. There are nine recipes, and eight of them use Extra Virgin Olive Oil.
Here are Olio2go’s Umbrian recommendations for the olive oil paired with each recipe:
A fine Umbrian extra virgin olive oil
Salt Roasted Shrimp — Canonica Verde Novello
Umbrian Lentil Stew with Olive Oil Fried Eggs – Il Frantoio Amelia
Pan Seared Pork Chops with Green Peppercorn Sauce — Sportoletti Organic
Balsamic-and-Rosemary-Marinated Florentine Steak — Marfuga L’affiorante
Giant Grilled Hunks of Bread — Canonica Verde Novello
Watercress, Avocado, and Walnut Salad — Sportoletti Organic
February 11, 2009
A selection from Tenuta di Ferento
FoodandWine.com is featuring a very creative piece matching sauces and wine. They’ve selected Tenuta di Ferento’s Merlano Black Olive Pate (aka Tapenade) from Olio2go as a great pairing with Zinfandel. You can read the article here. It’s also on page 133 of the March 2009 print edition. Complete with photos!
March 4, 2009
.jpg "Linda and Michael, founders of Il Chiostro")
Linda and Michael, founders of Il Chiostro
I recently had the opportunity to re-connect with Linda Mironti, a childhood friend from upstate New York. At Olio2go, we’re pleased to be able to share our connection with Linda and her adventure in Italy. Linda has created a wonderful business, Il Chiostro, creating arts workshops across Italy. Pick your passion: painting, writing, photography, cooking, and gather with a small group for a week in Italy. Tuscany, Sorrento, Venice, all great locations! Even better, the various groups share dinners, making for a fascinating way to travel and share with new and old friends. They’ll make sure you taste some great olive oil, too. Take a look at the schedule and don’t miss the captivating video!
March 10, 2009
La Cucina Italiana, March/April 2009
The March/April issue of La Cucina Italiana features a major article on Balsamics, entitled, The Truth About Balsamico. This authoritative features reviews the lengthy production process and six recipes (fish, live, duck, and veal) over an extensive 10 pages. A notable quote: “Aceto Balsamico tradizionale is the pinnacle of all vinegars: It’s produced by hand in small quantities, using methods that are hundreds of years old, has the consistency of maple syrup and can cost anywhere from $150 to $400 for a 3.4 ounce bottle”.
At Olio2go, we’ll only take issue with the pricing. Our tradizionales are competitively priced and available for $119.95 to $205.95.
March 17, 2009
March 20, 2009
Samples copies of the Dream of Italy Newsletter, being shipped with all packages from Olio2g0.
Open the box, slice some bread, pour some wine, pour a great extra virgin olive oil, and read about Italy! We can provide the olive oil and reading material. The wine is up to you!
