Extra Virginity: The Crushing Truth

Tom Mueller's Extra Virginity

Much has been said and written about Tom Mueller’s book, Extra Virginity: The Sublime and Scandalous World of Olive Oil, since it was published in late 2011. (You can see it on our Recommendations page).

We appreciated the minutiae and the revealing details in the quest for authentic extra virgin olive oil. We closely read the snippets and stories of olive oil production in Italy, Spain, Australia, and California.

Mueller’s book includes facets of the industry that are very important to us. Sift through and you will find production costs (up to $800 per ton for picking and milling in California), tree to mill timing, and impossibly low prices in restaurant supply chains.

We were thrilled to see the recognition for Villa Magra Gran Cru on the early pages, and we continue to be certain of our mission to import estate bottled olive oils for our customers.

While the farm-to-table route may be a bit long, our goal is to deliver authenticity, excellence, and character straight to your kitchen just as it departed the frantoio in Italy. Some of our producers are so small that they don’t produce enough to put a case in every WF (~ 3oo stores ~ guess!) store across the country. More laughable would be the idea their oils could be stocked in a big box club store.

Through the book, Mueller also reveals the delivery of a tainted bulk bladder of olive oil, described as like a small green whale, which picked up elements of contamination enroute. It took its journey via shipping container which had previously been treated with pesticides. The flexible bladder absorbed the pesticides, and while detected in time, the end result is a lawsuit. That’s why we continue to import oil in glass bottles. While the weight contributes to the cost, the integrity of the product is maintained.

One of the biggest trends in olive oil sales in the U.S. are the bulk oil stores. Our extra virgin olive oil is sold like wine, based on the authenticity, estate, region, terroir, cultivars, and food pairings. The more layers or pathways between tree and table, the greater possibility of deception. Bottles, sealed, labeled, numbered, and leaving the estate just as they arrive to you, carries forth our mission to provide authentic Italian extra virgin olive oil.

So, which Italian extra virgin olive oils does Mueller recommend? Here’s his list. You can find a selection of them on our site. Scroll down to selected brands by nation, Italy:

You can find the following at Olio2go right now (with a few coming soon!): Tenuta Pennita (Alina), Colli Etruschi (more coming soon), the oils of Azienda del Carmine, Cutrera (Primo DOP), Fontansalsa (Gemini), Titone, Villa Zottopera (Rosso), Frescobaldi Laudemio, and the collection of oils from Frantoio Franci.

Let us know what you think!

 

Tasting Notes on New Harvest 2011 Selections

Frescobaldi First Pressing – fresh, zingy, pungent, aromatic, stunning, peppery, and flavorful! Or fruity, artichoke, herbaceous, complex, buttery, pungent!

Tenuta di Capezzana Olio Nuovo – this oil bring forth various characteristics from year to year. This year’s blend is somewhat milder and buttery than the past year’s selection. Flavor notes: hint of green tea, nutty, buttery, clean, soft, peppery finish. Together with the Frescobaldi, this shows the range of characteristics in Tuscan olive oils.

La Poderina Toscana – continues to be a masterful extra virgin olive oil, crafted by Davide Borselli, and well-deserving of the Association 3E recognition. New Label.

Mascio Novello — from the producers of Principe di Mascio, this rustic oil brings for the raw goodness of olive oil. Packed with intense flavor characteristics, this will enliven flavorful dishes. From Umbria.

 

About those Gift Cards (lovely notes!)

We handwrite almost every note that accompanies Olio2go gift orders. (For large gift orders, we may print them!) In doing so, we get to see really wonderful and appreciative notes, accompanying fabulous gifts.

Whether accompanying terrific olive oil, truly special balsamic vinegar, artisanal pasta, or tempting biscotti, we’ve found our favorites..beyond Happy Birthday and Merry Christmas…

Thank you to the parents of the bride from the parents of the groom

A thank you for hosting a lovely engagement party

Best wishes for weddings and anniversaries

Get well wishes

Notes sent with souvenirs and reminiscences of trips to Italy

And a few private jokes! (we will laugh, but we won’t tell!)

 

A New Year in Italian Extra Virgin Olive Oil

Monday was a day filled with excitement as the first 2011 harvest olive oils reached our warehouse. First to arrive? Olio Verde Novello, Capezzana Olio Nuovo, and Frescobaldi Laudemio First Pressing.

We exhaustedly share your excitement as hundreds of bottles are already on their way to our favorite customers.

Stay tuned for more reports on the new arrivals!

P.S. We are taking pre-orders for Las Poderina Toscana (remember the Washington Post article?), Cutrera’s Primo from Sicily, and San Macario from Lucca.

 

Get in the Italian Holiday Spirit with Dream of Italy!

Every now and then we find other “Italian” products that we love to share. We carefully select books and newsletters to add to your Italian experience! Take a look at this holiday offer from Dream of Italy.

Christmas is just around the corner and if you are looking for ways to get into the holiday spirit, Italian-style, we think our friends at the award-winning travel newsletter and online store, Dream of Italy, can help. Whether you’re searching for that delicious Italian Christmas recipe or holiday season travel tips, or looking for the perfect Italy travel gift, Dream of Italy can help…

Dream of Italy’s FREE 35-Page Christmas in Italy E-book: Kathy McCabe, editor of Dream of Italy, has gathered her favorite Italian foodies and Italy travel experts to share their tips for enjoying Christmas and New Year’s either in Italy or at home with Italian influences. The FREE 35-page ebook Christmas in Italy is filled with everything from typical holiday recipes to tips for getting tickets to the Pope’s Midnight Mass to the stories behind the holiday traditions of La Befana and eating lentils on New Year’s.

 

$15 Off a Gift Subscription to Dream of Italy (Includes TWO BONUS DVDs): Kathy McCabe is generously offering Olio2Go readers a $15 discount on a personal or gift subscription to her award-winning newsletter – recommended by National Geographic Traveler, USA TODAY and ABC News. This subscription package includes

• either 5 or 10 new issues over the coming year – delivered online or by snail mail – your choice
• online access to over 85 back issues – nearly 1,000 pages – on every corner of Italy covering cooking schools, museums, shopping, private guides, hotels, restaurants, villa rentals and much more
• TWO BONUS DVDs of the Italy travel documentaries Postcards from Italy and Bringing Home Sardinia – worth $40
• $15 off the current subscription price

With the Olio2Go discount, subscription packages start at only $32.
Please use the discount code: 15off

 

Titone Biologica DOP

Awarded Best Extra Virgin Olive Oil of the Year

 

Big news in the world of Extra Virgin Olive Oil!

Italian producer, Azienda Agricola Biologica Titone, has been awarded Best Extra Virgin Olive Oil of the Year by Marco Oreggio and his publication Flos Olei 2012, in an announcement made The Olive Oil Times. In a twist of dates, this award announced in October 2011, is for the Titone Biologica DOP 2010 bottling. If you’d like to taste such a notable award winner, you’ll find it at Olio2go. This is a terrific, organic-certified, olive oil from the Trapani area of Sicily.

 

Festa Italiana in DC: A Recap

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Olio2go at Festa Italiana in DC on October 9. We had great fun sampling and tasting with festival guests. JoAnna is shown in these pictures. She helped out at the event and enjoyed speaking to the guests in Italian! We were very busy at the booth and served over 600 olive oil tastes!

Sampled at the show:

Santisi Extra Virgin Olive Oil (Sicily)

Rosselli del Turco Extra Virgin Olive Oil DOP Chianti Classico (Tuscany)

Trappeto di Caprafico Organic Extra Virgin Olive Oil, DOP Colline Teatine (Abruzzo)

and the little gem, Livio Pesle Balsamic Vinegar Wine Jelly (Fruili Venezia Giulia)

 

Beyond Extra Virgin

We’re thrilled with today’s article in the Washington Post. Jane Black reveals the new Association 3E, Super Premium Olive Oil — and we have one at Olio2go. In fact, it’s selling quickly. It is Davide Borselli’s La Poderina Toscana.

You can read more about La Poderina Toscana and Association 3E in Olive Oil Tasting: An Italian in California.

For a Free Ranging discussion on olive oil, you may wish to read this. But we must warn you, we are not big fans of the fill-your-own stores. We believe in supporting the small olive farmer through sales of estate-bottled olive oil. Think about it, would you fill wine bottles from a tap at the store?

 

Grocery Shopping in Italy

 

Grocery shopping in Italy is a fun event – lots to see, different words, interesting dialog in broken Italian

To get started – there are three types of grocery stores in Italy.  First there is the alimentari, which is the equivalent of a neighborhood grocery store, usually very small.  It is common to find a small assortment of items here, but generally you find everything you need:  bread, vegetables, wine, bottled water, pasta, meats, and dried goods.  Next is the coop, or small grocery store, usually found at the edge of the main part of the city, just outside the walls of the old city in many places.  Names you may recognize are found throughout Italy – Conad, EMI, Eurospin are the ones near where I am this week.  These are a bigger version of the alimentari, which means more variety, but these also commonly carry other items such as cheap clothes, cooking utensils, seasonal items, and lots of weird items you would not expect to find in a grocery store.  Conad has some stores that stay open 24 hours now.  The third type is the hypermarket – a very large grocery store with lots of variety and many items that don’t belong in a grocery store, such as cheap power tools.  Many carry electronics either in the store or in separate stores – a sort of mini-mall.  These are usually found in the industrial area, often just off the highway.

Vegetables are found in all three types, and here are some photos of four types of tomatoes, just to give you a sense of what you can buy.  The oblong type is what we would call Roma tomatoes.  The grape tomatoes are pretty big – not what I would call grape tomatoes, but the distinguishing feature is that they are clustered on the vine, rather than loose.  The cherry tomatoes are packed since they are so small.  Don’t forget to weigh the produce before you take it to the checkout!

Of course we checked the olive oil selections.  We are always on the lookout for new olive oils for Olio2go. The neighborhood shops will have the high end stuff.  The big box stores tend to have a wide assortment of good and not so good oil, but not so many very very good oils.  Salumerias also have high end oils as do cheese shops in the tourist areas.  Wine shops carry the high end oils, too.  One of my favorite wine stores is in Verona, and they carry a number of very good oils.  The Marfuga– I first saw in a small alimentari in Spoleto.  In some cases the town has an enoteca that has wine and oil.  For example, the enoteca in Rome near the Spanish Steps that sells Merlano (which we plan to again carry with the 2011 harvest).

As in Washington, DC, if you don’t bring your own bag (a borsa) then you have to buy one or else put the groceries in your pockets (to request a bag, say to the checkout person “ho bisogno una borsa” before he or she slides your items to the end of the checkout lane).  The bags are not expensive – a few euro cents, but after a couple of trips, you learn to bring them with you.  At home, I keep my borsa in the compartment of my Vespa for just such a reason.

If you want a grocery cart, be sure to bring a euro or a 50 cent piece, because the carts are all connected together with a chain.  You just stick the coin in the slot and the lock opens to let you take the cart.  This works much better than in the US because all the carts are always neatly arranged.  You would be frivolous to let your cart roll off toward the cart area because you’d lose your coin.  The Italian method pretty much guarantees that all the carts stay where they should.

Bread in Tuscany and Umbria is usually unsalted, to protest the salt tax imposed by the Pope 500 years ago, or something like that.  Hence the bread can best be described as “insipido”, and it also goes stale very quickly.  So you will need to go shopping every day or get by with eating unsalted, soon-to- be-stale bread.  Or you could go out to eat.

And like everything else in Italy, many of the stores close from noon until 4:oo pm.  The bigger coops and hypermarkets do not close, but sometimes the deli counters are not open during those hours.  It is just part of the culture and rhythm of life in Italy.

 

Authentic Italian Olive Oil

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?

 

Cold, Pressing Questions

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!

 

Olio2go Site Relaunch!

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.

 

The Benefits of Olive Oil

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!

 

The 2008 Harvest Has Begun!

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!

 

Olive Oil, Great Client Gifts

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.

 

Olive Oil Fraud Police

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!

 

The Santisi Harvest in Sicily

Purple Nocellara Messinese – click for a closer look

A Neighbor brings his Olives

Angelo bottling lovely green Santisi

Castelbuono Town Square

The Town of Cefalu in Sicily

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)

 

Holiday Ready

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.

 

Raccolto 2008, New Harvest Olive Oil at Olio2go

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!

 

Healthy Benefits of Olive Oil

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!

 

Put a Bow on These Bottles! Olive Oil Delights

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

 

The Holiday Rush

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.

 

Olive Oil Health News: Breast Cancer Research

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!

 

Holiday Recap

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…

 

Olive Oil Holidays

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.

 

Argiolas Iolao Reviewed

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.

 

Wedding Favors and other Seasonal Selections

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 ….

 

Food & Wine (& Olive Oil)

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

 

Merlano Black Olive Tapenade in Food & Wine

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!

 

An Italian Friend and Il Chiostro Arts Workshops

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!

 

The Scoop on Balsamico

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.

 

Santisi Novello, A Home Kitchen Evaluation

I tried the new Santisi Novello last night. First, in a shot glass, and also with dinner — salad, sauteed onions and peppers, and hot sausage. It worked well with all.

My impressions: a good novello with the right characteristics–unfiltered, “thick”, very herbaceous, and a full blend of flavors–including the peppery finish. It was perfect for the rustic meal it accompanied.

Another great extra virgin at Olio2go!

 

 

In the box….from Olio2go

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!

 

Olio Verde al Limone

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.

 

In search of great olive oil in NYC

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!

 

Olive Oil Hostess Gifts

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!

 

L’Aquila Earthquake Support

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.

 

Pizza Making

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.

 

Pasta to Go at Olio2go

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!

 

Tastings…of Olive Oil from Tuscia and Sorrento

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.

 

Olive Oil Awards

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.

 

Italian Summer Recipes from Principe di Mascio

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.

 

Heart Healthy Olive Oil

Found this in Reader’s Digest….

18. Fall in love with olive oil. A study found that people who consumed about 2 tablespoons of virgin olive oil daily for just one week had lower LDL and higher levels of antioxidants in their blood.

The only thing better would be extra virgin olive oil. We’ll bet you know where to find the best heart healthy olive oil: Olio2go. com

 

Mid-Summer Dreams

Roasted Tomatoes

The bounty of summer is upon us and each day features meals with  fresh produce and great olive oil from Olio2go!

–A lightly prepared tomato “sauce” with heirloom tomatoes, fresh garlic, and basil — and Frantoio di Sommaia.

–Small plum heirloom tomatoes roasted with a a splash of Principe di Mascio DOP Extra Virgin Olive Oil and dash of Canonica Verde’s Umbrian Spice Blend

–Roasted vegetables: eggplant, zucchini, onion, sweet red peppers — all with Santisi Extra Virgin Olive Oil

–Insalata Caprese with yellow tomatoes, fresh basil, and fresh mozzarella — swirled with Principe di Mascio

Enjoy all that summer has to offer!

 

Torta di Cioccolato di Olio di Oliva (Chocolate Olive Oil Cake)

Villa Cappelli Extra Virgin Olive Oil

Our friend Kirk Leins has a great and useful site, Notimetocookdinner. We recently had fun with the “Chocolate Olive Oil Cake” discussion and  participated by test-baking the cake with Villa Cappelli Extra Virgin Olive Oil from Puglia. The cake rose beautifully and evenly, and resulted in a moist cake with a great texture.  There were rave reviews both in the office and at home. Simply, divinely, spectacular! Give it a try. You’ll find the discussion and recipe here.

 

Washington Post “All We Can Eat”

Washington Post Online

We’re thrilled with today’s mention ~ Olive Oil with Pedigree ~  in the Washington Post food blog, All We Can Eat!

It was so fun to be interviewed by Jane Black, and even better to see the story in pixels.

She did a great job with our focus on the best Italian extra virgin olive oils and pantry products. Kudos to San Damiano, Olio Beato, Olio Verde, Marfuga L’affiorante, Villa Cappelli and Casa Forcelli Mostarda!

 

Vicidomini Pasta at Olio2go

Vicidomini Eliche Cascarecce -- It's pasta!

Around here we’re calling it “Vici”  (VEE-chee) — that’s the Vicidomini artisanal pasta from a family that’s been making pasta commercially since 1812. (Do I hear an overture?) Vicidomini comes to us from near Salerno in Campania — the land of buffalo mozzarella and San Marzano tomatoes! No wonder they have the best pasta. It’s well priced at $6.50 per 500 gram bag. Try it with a local olive oil such as Gargiulo’s Syrenum DOP Penisola Sorrentina 2008 or a Sicilian, Santisi 2008.

 

Mario Batali on Olive Oil, Los Angeles Times Quotes

Sunday’s Los Angeles Times has a great How I Made It piece featuring noted chef, Mario Batali.  From his writings, we know he’s a big fan of olive oil in general and Capezzana in particular. Here are Olio2go’s favorite quotes from the Times piece:

Essential ingredient: Extra virgin olive oil. “I use it in just about every single thing I ever make, including desserts.”

Key to Italian cooking: “It’s less about the hand of the chef and more about the quality of the ingredients. The greatest dishes in Italian cooking have removed all that white noise and it’s all about that little noodle and the perfect peas and the Parmesan,” he said.

 

Another Reason to Love Extra Virgin Olive Oil

A grove in Tuscany

According to Psychology Today, new research shows that the Mediterranean Diet is linked to a lower incidence of Depression!  We feel happier already! At Olio2go, you can enjoy 85+ extra virgin olive oil selections and other goodies from the Mediterranean Diet including balsamic vinegar, fig jam, Genovese Pesto, and Chestnut Honey.

 

Pasta — History as read in the New York Times

 

 

Encyclopedia of Pasta

In a stunning new development, the New York Times has …. oh nevermind. Why be dramatic? NYT has simply published a great article, So You Think You Know Pasta, with all of the pasta history that could be investigated by an archeologist or historian.  The Encyclopedia of Pasta It’s fascinating — with wonderful photography as well. It makes us ready for our next meal! If only we had a kitchen at the Olio2go warehouse. Alas, I’ll have to cook at home tonight.  Pasta and olive oil…

 

My Grandmother’s Stuffed Peppers

A perfect fall or winter meal.

A perfect Sunday evening meal, especially on a rainy day. Stuffed Peppers, known as my best effort toward my Grandmother’s Stuffed Peppers. Lucille’s “people” were from Lipari, a tiny island off the coast of Sicily. Southern Italian cuisine was all that we knew at her table. As always, this uses an extra virgin olive oil from Olio2go.

 

4 large Sweet Bell Peppers (I prefer the sweetness of reds); trimmed, with top and seeds removed

 

4 C breadcrumbs (homemade are best)

1-1/2 C parmesan cheese

3-4 T parsley

6-10 basil leaves

extra virgin olive oil (Colli Etruschi used in this recipe)

 

Sauce

1 can San Mazano DOP or Roma tomatoes (28 oz); quickly pulsed in food processor

1 T sugar

2-3 T of tomato paste

Bay leaf

1 t oregano

ground red pepper

 

chicken broth

 

Sauce: Add the crushed tomatoes, sugar, paste, bayleaf, oregano, and a shake of ground red pepper to the 6 quart dutch oven.

 

Mix together breadcrumbs, cheese, chopped parsely and basil. Add 3-4T of chicken broth to moisten bread crumbs. Stuffing should remain crumbly. Stuff the peppers with the breadcrumb mixture. Place in pot as shown. Drizzle extra virgin olive oil over the tops of the stuffed peppers.

 

After 45 minutes, spoon sauce over the tops of the peppers. Add chicken broth to the sauce as needed to keep it “loose”. Cook on low-medium heat for 1.5 hours until peppers are tender and can be cut with a spoon.

 

A bargain on pricing and shipping

We’ve spent some time this morning, looking at pricing and shipping costs. Another retailer, and one that we greatly respect, is offering flat rate shipping. It’s something like $8 no matter what non-perishables are in the package. That sounds like a great deal, doesn’t it? On the oils that we both carry, they charge $5-$7 more per bottle. Go figure.

Our rate may seem high for the first bottle, $8-12 depending on weight and distance (and rural locale), then each additional bottle adds only 50-cents to $1. At Olio2go, the savings really add up with larger orders!

 

The Olive Press

This morning I surfed upon this lovely blog post about pressing the new harvest oil in the Appenine mountains of Tuscany. 

We are at the most exciting time of the year. Two great events come together at Olio2go. As with all retailers, we enjoy the rush of the holiday season. The highlight is the arrival of the new harvest olive oils. Today we are awaiting the truck carrying Olio Verde Novello and Tenuta di Capezzana Olio Nuovo, fresh from Italy! The Thanksgiving holiday caused a slight delay in the conveyance of the oil  to our warehouse in Fairfax.

 

Novello Olive Oil Season

Check out the Young & Hungry Blog at the Washington City Paper for a story and video on the new olive oil harvest. The video reveals the path from tree to bottle for another extra virgin olive oil. It is always a treat to see bright milky green freshly pressed olive oil. Olio2go is mentioned as a local internet retailer, and we’re in darn good company! Writer Jim Shahin is a big fan of Olio Verde and Capezzana Novello oils. Enjoy the Novello season!

 

The East Coast Snow at Olio2go

The snowy loading dock at Olio2go’s World Headquarters.

After the big weekend snowstorm, we braved the snow and ice to pack holiday gifts at Olio2go. You can bet that the UPS driver was not amused when he could not reach our loading dock. But, somehow, all of the orders that came in through the weekend snowstorm made it out on Monday.  It’s been a great holiday season with Da Vinci Crude (sold out), Azienda del Carmine Sampler Gift Set (just a few remaining), Towers of Tuscany (sold out), the Manicardi Gift Set, and of course, the Novello olive oil selections, including Tenuta di Capezzana and Olio Verde.

 

The Winning Appetizer and Fabulous Bread

Our Christmas Eve platter

This staffer was invited to a New Year’s Eve party, where an appetizer contest was held. I considered options involving our various products. Little toasts with a savory meat and Il Mongetto fig jam? Little toasts with a dab of ricotta, topped with Villa Cappelli Sun Dried Tomato Ketchup? Something greener? In the end, my selection was an “Americanized” Antipasto Platter crossed with a chopped salad. To allow guests to eat from small plates, while standing, thin slices of Asiago were postage-stamp size, and the meats (capicola, sopressata) were match-stick cut, and the prosciutto was in tiny rolls.  And, the best news: it WON the appetizer contest! (The prize? A new apron!)

The platter was first layered with romaine chopped to size, topped with the scattered meats, followed by artichoke quarters, and hearts-of-palm cut to “coins”. A few marinated Sicilian olives were tossed on and a scattering of marinated sundried tomatoes, also cut to match-sticks. Topped with thin slices of Asiago cheese, and a few slices of pepperoni were placed around the edges for color. The SECRET INGREDIENT was added in two ways. First, it was drizzled over the composed platter and then it was mixed into a dressing with a white balsamic vinegar, one clove of crushed garlic, sea salt, and freshly ground pepper.  The SECRET INGREDIENT? Tenuta di Capezzana Novello 2009 Extra Virgin Olive Oil.  The flavor is terrific!

No-Knead Bread

And if you would love a great bread to go with this appetizer, what could be simpler than a crusty, rustic bread, that takes a minimum amount of work and only four ingredients: flour, water, salt, and smidgen of yeast. 

I’ve heard of No-Knead Bread for a couple of years now, but had not yet stopped to make it. But, shortly before Christmas, famed foodie and Olio2go customer, Gary V. from Binghamton, NY, convinced me to give it a try. We have made a loaf almost every day since this first (successful!) attempt.

We follow the recipe originally published in the New York Times, and watched this easy-to-follow video during the first rising of our first loaf. Several batches have been made with my All-Clad Dutch Oven, and more recently, oval loaves have been baked in the crock of the crockpot, topped with an inverted baking sheet. There’s another batch rising right now.

 

Infused Olive Oils, Express Night Out

A lovely chile infused exttra virgin olive oil

We were mentioned today in the Washington Post Express Night Out.  Unfortunately, they didn’t mention the great products we sent for review! 

We sent Muraccio Extra Virgin Olive Oil from Lazio, as well as Olio Santo extra virgin olive oil from Villa Cappelli in Puglia, and the Canonica Verde Umbrian Spice Blend, from a producer based in Umbria.  For the article, we suggested the Muraccio combined with the Umbrian Spice Blend, and also featured the Villa Cappelli Olio Santo, as a beautiful example of an infused oil, ready for dipping. At least you now know.

And, let us know if you agree with the first sentence of the article! (Hint: We think you can).

 

Pasta! Pasta!

 Pasta has been selling quite quickly and at Olio2go we are striving to order the right quantities and shapes to meet our customer’s requests. We have been quite pleased with the sales of Vicidomini, and some customers have even selected shapes from the Vicidomini site that they’d like to see us carry! 

On the subject of pasta shapes and recipes, Emily of Piazza Italian Market wrote a great piece. You can see it here.

 

Can’t Stop Thinking About Pasta

Another pasta discovery was made today. Found this terrific article and message board on pasta shapes, sauces, and cooking ideas. Our photo is of Festoni, a ridged shape arriving soon at Olio2go, from Pastificio Vicidomini near Naples.

 

Golden ideas from Sicily and Santisi

Great ideas with Santisi Extra Virgin Olive Oil

Fresh Sicilian Extra Virgin Olive Oil

Santisi is an Olio2go favorite and we’d like to share their web commercial with you. You can order Santisi here.

Santisi Olive Oil – Sicily’s Golden Gift.

 

Recipes for Balsamic Vinegar

Swiss chard with Balsamic

Surfing the web for divine recipes, we found this lovely combination of Swiss chard, garlic, pine nuts, and balsamic vinegar. Even better, the blog is known as TasteSpotting, and they found this recipe on yet another blog, originating in a Martha Stewart cookbook.

Nonetheless with excellent olive oil and balsamic vinegar from Olio2go, this is noteworthy!  This will become a regular contorno (vegetable side dish) in our cucina! Kudos to Tastespotting for a great recipe. Any of the Villa Manodori selections will be great with this.

Swiss chard with basil and pine nuts is a traditional dish from Lazio. While spinach and chard can be used interchangeably, chard is a bit sweeter.

 

And the Winner is…

The first awards of the new season

Titone and Mascio, Available at Olio2go

Both! We have two award winners!

From Umbria and Sicily, we have two of the award winners from Sirena d’Oro di Sorrento 2010– and they are already in stock at our Olio2go warehouse.  The Menzioni de Merito and Category Finalists are linked for your full review.

Principe di Mascio DOP and Titone Biologica DOP, have both received recognition from the Sirena d’Oro di Sorrento olive oil awards, just announced this past week in Naples. These 2010 Awards are the first for the 2009 harvest extra virgin olive oils.

Principe di Mascio DOP received a Menzione of Merit as well as being named a Finalist in the Fruttato Medio category.  This terrific oil is produced in Umbria, in the area of Colli Assisi – Spoleto.  This is the second year in which we have carried this lovely and well-crafted extra virgin olive oil. You can read more about it and purchase it here.

Titone Biologica (Organic) DOP, also received the Menzione of Merit designation, and was named a Finalist in the Fruttato Intenso category.  Titone has long been among our favorite extra virgin olive oils.  It is certified organic and brings forth the fullest flavors of Sicily. It is from the DOP area known as Valli Trapanesi, far to the west in Sicily. Of course, Titone is available for prompt transportation to your home or office at Olio2go.

 

Mario Batali On Jimmy Fallon

Jimmy Fallon, Mario Batali Cooking Video from New Yorker Mario Batali on Jimmy Fallon made tasty Fettucine with Lobster and Budding Chives…but what’s the olive oil??!! Why, that’s Tenuta di Capezzana Extra Virgin Olive Oil. Thanks to our friends at Manicaretti for finding this!

….as seen on New Yorker Video…

 

Sunday Morning and Sicily

On this Sunday morning, The Washington Post’s feature story in Travel appeared to be about Hoboken. In reality four stories had elements of Italy! Below the fold, Baroque and Happy in the Noto Valley, covered the Ragusa area of Sicily. Going Our Way: Braving the Old Country on Your Own, featured 9 days on the road in Sicily (note to the Post: why no map?). The Navigator: When in Rome, Watch Your Driving, revealed nasty nasty parking tickets and other vehicle violations arriving months after pleasant trips in Italy. And the Hoboken article? All about Buddy Valastro (aka TLC’s Cake Boss), the Italian American cake baker in his family’s 100year old bakery in Hoboken (Carlo’s), and jaunts to his friends’ locations: Picolo’s Cheesesteaks, and Fiore’s Deli. Ah, the interweavings of Italian American lives, with cannoli and mozzarella in America.

The Navigator piece also featured Kathy McCabe, our friend who publishes the Dream of Italy newsletter. Many Olio2go customers have received sample issues with their fantastic olive oil deliveries!

 

A Piney Treat for Easter

Exquisitely different!

Perhaps this sounds most unusual — Mugolio Pine Bud Syrup. It brings forth the essence of the forest, and for me it is also reminiscent of rosemary.

For the perfect Easter dessert, try something new!

The Bojon Gourmet Blog has a great entry on making homemade ice cream with Mugolio. Don’t miss the fabulous photos!

 

Simple Italian Snacks

Some day I am going keep track of how many ways I use olive oil in the course of a day or week….in the past few days, the meals and snacks have included Chocolate Olive Oil Cake (Mosto Novello), fried eggs with Olio Santo, Tabbouleh (with Capezzana Olio Nuovo), Bruschetta (Capezzana), and the list goes on.

We're even more inspired with the new cookbook found on the Olio2go site. This one is Simple Italian Snacks. We’ve also just added Mario Batali’s fabulous Molto Italiano, and next week we will have his new release, Molto Gusto.

 

Olio2go’s Thoughts on Olive Oil Fraud

Washington Post: FDA Pressured to Combat Rising “Food Fraud” –March 30, 2010 (Print: Page A1) Online Link.

In a nutshell, what is labeled ‘extra virgin olive oil’ on the grocery store shelves may actually be modified with “low-grade soybean oil, colored with chlorophyll and flavored with beta carotene”. We could get into a long discussion on supply and demand, and how Italy’s consumption plus the exported product totals far more more olive oil than they produce—and whether the junk is dumped in the U.S. Instead, let’s look at two methods of production and bottling.

While olives are harvested between October and January, in Italy, the pipeline from plant to grocery store must be continuously supplied throughout the year. What do you do if you don’t have enough supply? Do those producers modify their products? One wonders.

At Olio2go: our suppliers run out. The harvest is the harvest. They pick, press, and bottle—most often, on their own estate. The pipeline is not continuous throughout the year. With each coming harvest we do our best to assess our needs for the coming year. As we approach summer and place additional orders with our producers, they often can’t be filled. There’s no more oil.

So, when you are staring at the shelf in the grocery store, it is fair to consider the authenticity of the mass produced product. As you consider the label and the price, give thought to journey from field to store.

We support petitions to the FDA for better standards to “which would make it possible for companies to sue competitors that sell and adulterated product.”

 

Sicilian Potato Salad with Olive Oil, Capers, and Oregano

2 lbs. small heirloom potatoes, cut into 1” pieces
¼ cup jarred capers, drained
1 Tablespoon Sicilian oregano
1 small red onion, cut in half, and then into thin
half-moon wedges
2 tablespoons of Balsamic Vinegar (Try Manicardi #12)
½ cup Sicilian* extra virgin olive oil
Ravida Sea Salt to taste
Freshly ground black pepper to taste

*Try Zisola, Olio Verde, Titone DOP, Ravida, Santisi, or Villa Zottopera DOP

1) Place the cut potatoes and 1T salt in a 3 qt saucepan and cover with cold water. Over high heat, bring to a boil, reduce heat to medium and simmer just until the potatoes are tender. Immediately remove the potatoes from the heat and drain in a colander. Rinse the potatoes under cold running water for 1 minute. Allow to drain well; Place potatoes on a kitchen towel to absorb the extra moisture.

2) In a large bowl, place the cooled potatoes, capers, oregano, and onion. In a small bowl mix vinegar a large pinch of salt, a few grinds of pepper. Using a whisk, slowly add the olive oil. Add the dressing to the potatoes and toss to coat. Season with additional salt and pepper. Allow to sit for 1 hour before serving.

Serves 6

 

Molto Gusto: Mario Batali’s Favorite Olive Oils

More great food from Mario Batali

Listed on page 141 of the new just-out-this-week Molto Gusto, Easy Italian Cooking are Mario Batali’s favorite extra virgin olive oils. At Olio2go, we carry seven of his favorites!

From the Italian Riviera/Liguria, described as delicate and light, with a grassy fragrance and less viscosity than Tuscan oils: Rosmarino (Santa Chiara), and Vittorio Cassini Classico.

From Tuscany, described as more intensely green in color and flavor; powerful players in any dish: Tenuta di Capezzana, Frescobaldi Laudemio, Badia a Coltibuono, and Volpaia.

From Sicily, described as similar to Tuscan, but we find Sicilians to be more grassy: Gianfranco Becchina’s Olio Verde.

Visit Olio2go, where you can buy Molto Gusto AND the new oils listed here!

 

Olive Oil Awards at SOL in Verona, Italy

SOL at Vinitaly

We have or soon will have six of the Award winners from SOL in Verona, Italy. SOL concludes its run today, 12 April.  SOL runs concurrently with Vinitaly, and the extra virgin olive oils are notable oils, often from the same producers as the best wines.

In the Gran Menzion Category for delicately fruity, Colli Etruschi and Vicopisanolio are labels carried by Olio2go. While Vicopisanolio may be milder than most Tuscans, Colli Etruschi wouldn’t be delicately fruity to our palates.

Medio Fruttato include Tommaso Masciantonio’s great oil from Abruzzo, on a ship bound for us at present. Titone from Trapani is in stock and always excellent.

In the Intensely Fruity category, Frantoio Franci’s Villa Magra Gran Cru is always the notable entry from the Franci line. Villa Zottopera makes the list and is inbound to the U.S. as well. Perhaps we will soon also have Frantoio Cutrera’s Primo.

 

Exceptional Olive Oil Awards for Principe di Mascio 2009

A award winning olive oil from Umbria

Principe di Mascio continues to win notable awards and recognition in 2010 for Raccolto 2009 extra virgin olive oil.

• 1^st Prize Medium Fruity Category National Award “I Migliori Oli Tracciati Unaprol”
• Finalist in the XVIII Edition of Ercole Olivario National Award
• Special Distinction Sirena d’oro 2010 for one of the “Best Five” PDO extra virgin olive oil Medium Fruity category
• Distinction – Medium Fruity Category “L’Orciolo d’Oro”
• Merum Selezione Olio 2010 – Italiens Beste Olivenöle
• Gambero Rosso Magazine, monthly March 2010

To purchase Principe di Mascio DOP Colli Assisi – Spoleto in the U.S. visit www.olio2go.com

 

Olio Verde al Limone, Flavorful and Notable

Outstanding Olio Verde pressed with Lemons

Olio Verde al Limone was introduced to the U.S. with the 2008 harvest, and it has returned with a bang. (What’s Italian for bang?) This flavorful gem has recently been named a Silver Finalist in the SOFI Awards. The top awards, the Gold Awards, will be named at the Fancy Food Show in NYC in June. UPDATE: Olio Verde al Limone won a GOLD AWARD on 28 July 2010 at the Fancy Food Show!

Available at Olio2go.

 

Saveur Guide to Italian Olive Oils, May 2010

Sicilian Selections

Saveur Magazine is featuring extra virgin olive oils in the print edition of the May issue, and online as well. We supplied a number of the Italian extra virgin olive oils.  One photo shows Capezzana but names our competitors. <sigh>

In an online feature, both Zisola and Titone made the cut.  And we were named as the merchant! They did a great job describing the attributes of both.

Zisola and Titone are shown center and right in the photo on the right.

The Italian olives are well described in A Glossary of Olives. Of course, our favorites are Frantoio, Leccino, Moriaolo, and Taggiasca. Curiosly, the first three are especially familiar to the oils from Tuscany, Umbria, Marche, and Lazio. Taggiasca olives are the dominant olive in Ligurian olive oils.  It seems the article fails to mention the notable olives of Sicily! Where goeth Cerasuola, Biancollila, and Nocellara?

 

Linguine with Lemon Zest, from Natalia Ravida’s Seasons of Sicily

Linguine with Lemon Zest, the perfect pasta for the weekend. Add a glass of wine, a small salad, and if you’re lucky, dine al fresco. Ravida Extra Virgin Olive Oil, Ravida Sea Salt, and the Seasons of Sicily cookbook are all available at Olio2go. Better yet, order the gift set!

A selected recipe from Natalia Ravida's Seasons of Sicily

Serves 4

1 lemon, organic

¾ C Ravida extra virgin olive oil           

12 oz. linguine

¼ C parmesan cheese, freshly grated

Freshly ground black pepper

Parsley, finely chopped

Zest a lemon with a zester or vegetable peeler, avoiding the bitter white pith, and cut into fine shreds. Remove a spoonful for final topping.

Marinate the lemon zest in half of the olive oil, in a medium-sized serving bowl covered with plastic wrap for up to an hour, if you have time.

Bring a large stockpot of salted water to boil. Cook the pasta until al dente according to package directions.

In the meantime, add the remaining oil and whisk with the cheese, a bit of pepper, some of the parsley and three spoonfuls of cooking water.

Drain the pasta, pour into the serving bowl and mix thoroughly with the oil and lemon zest until well combined. If needed add a spoonful of pasta water to dilute the sauce to a creamy consistence. Sprinkle with remaining parsley and lemon zest and service immediately with more parmesan on the side. (Seasons of Sicily, page 161)

 

Ciao Chow Linda

Ciao Chow Linda's Frutti di Mare

Many thanks to the blogger at CiaoChowLinda for her great recipe using Gianfranco Becchina’s Sicilian Olio Verde al Limone received from Olio2go. Her Spaghetti al Frutti di Mare is stunning. All of her photography is fabulous! Jump on over to visit her blog. She has great authentic recipes with every post.

 

Karen’s Accidental Tomato Kale Salad

Vincotto Vinegar, Fig Selection from Calogiuri

Olio2go’s customer, Karen, sent this fabulous recipe to share. We’re so surprised that it’s a hit. Who would think “kale” for a salad. This just may be a good excuse to consumer more Vincotto Fig Vinegar!?

From Karen…OK here is my recipe that knocked the socks off everyone, even 18 year old boys. 

Accidental Tomato Kale Salad

1 part finely sliced Kale (ribs removed of course)

1/2 part chopped Cilantro

1/2 part chopped basil

1/2 part chopped flat leaf parsley

super sweet small tomatoes halved

Fresh squeezed lime juice

fabulous olive oil (perhaps something from Sicily?)

salt and pepper

Vincotto Fig Vinegar

Toss all of this together and let sit for about ten minutes (the citrus tames the kale). Then serve in individual salad bowls. Sprinkle pine nuts and crumbled Feta on top. Just before serving add your fabulous Vincotto Fig vinegar and watch everyone gasp in delight, at this incredibly nutritious salad….

Thanks Karen!

It seems that we sell the most Vincotto Fig in multiple bottles or even full cases. It’s rich, and flavorful, with a hit of fig. (That’s “hit”, not “hint”).  Try it also on ice cream, as a glaze with roasted meats, or brush some on grilled peaches or pineapple. It’s also a thoughtful and flavorul gift for the host or hostess at summer parties.

 

It’s Salad Season

Photo from the Washington Post

Today’s Washington Post Food Section, features a salad featuring fennel, celery root, parsley, and red onion, from Frankies Spuntino restaurant, producer of Frankies 457 Organic Extra Virgin Olive Oil from Sicily. The perfect crunchy salad!

The folks at Frankies have also produced a cookbook. Look for it on our shelves soon.

 

2010 Los Angeles Olive Oil Awards Announced

Los Angeles Olive Oil Competition

Early word from the 2010 Los Angeles International Olive Oil Awards is that Olio de la Marchia Ascolana has been awarded Best in Class. 

At Olio2go, we have 10 selections from the notable list of winners — all ready to ship from our warehouse.  The Awards Page can be found here. The best way to see Olio2go’s Los Angeles Awards Selections is to click here.Liguria

Vittorio Cassini Classico, BRONZE MEDAL, Delicate

Marche

Olio de la Marchia, Ascolana, BEST OF CLASS, GOLD MEDAL, Medium

Olio del Carmine, Az. Del Carmine, BRONZE MEDAL, Delicate

Tuscany

Fonterutoli DOP Chianti Classico, Mazzei, SILVER MEDAL, Medium Fruity

Villa Magra Gran Cru, Frantoio Franci, GOLD MEDAL, Robust

Toscano IGP, Frantoio Franci, SILVER MEDAL, Medium

Sicily

Titone Biologica, DOP Valli Trapanesi, SILVER MEDAL, Delicate ** (Not sure what happened here. We would never call this delicate!)

Villa Zottopera, Monti Iblei, GOLD MEDAL Medium

Zisola DOP Monti Iblei, Mazzei, BRONZE MEDAL, Medium

 

Zucchini and Arugula Salad

Fresh and crunchy with Fonterutoli

You’ll find terrific recipes at the Former Chef blog, and she recently created a beautiful salad with Zucchini, Arugula, and…..the Fonterutoli we sent from Olio2go for her to sample.

Add this to your summer repertoire — perfect for an al fresco dinner.

To add Mazzei’s Fonterutoli extra virgin olive oil, DOP Chianti Classico, to your cart, start here.

 

Emilia-Romagna Trip Report

Jeff’s report and photos from his recent trip to Emilia-Romagna:

Emilia-Romagna feels like two regions combined into one political unit for convenience because the geography, food, wine, and towns have a slightly different feel.  Emilia (from Piacenza to Bologna) is the classic pork and cheese region, so there is a lot of salami, prosciutto, stinco, culatello, etc. to be eaten.  The wines are the Lambrusco and Gutturnio fizzy wines that we usually think of as lesser selections, but in fact are really great if they are of good quality.  The geography is very flat. To the south lies the foothills of the Appenines, so the scenery is very pretty.  To the north is the Po River, and the landscape is very monotonous.

 Romagna is the southeast corner of the region, and includes more mountainous territory.  The food is similar, but this area is really the only olive oil producing part of the region, and so the foods tend to use more oil than in Emilia, where more butter is used.  Romagna also includes the coastal region, so there is a distinct difference in the climate for that reason, too.

In the Comacchio area, the coastal region is made up of a very large lagoon, through which the rivers meander toward the Adriatic.  Among the rivers are the Reno and parts of the Po.  This area is very flat and marshy, and Comacchio is locally famous for eels – the river banks have large nets ready to dip in for an eel harvest as the fish migrate to the Adriatic each September. Click on the photos above to see the EEL photo!

The olive producing area is centered around Brisighella and Terra del Sole, south of Faenza.  Brisighella is a very scenic hill town much like one would find in Tuscany.  Terra del Sole is a Medieval planned community, and a spa town abuts it to the south.  The Terra di Brisighella is the DOP for this area. 

We drove up to La Pennita late in the day.  That was when we got caught in the terrible hail storm. The Alina is 100% Nostrana di Brisighella olives.  Stay tuned as we will try to get this for Olio2go.

We discovered Squacquerone cheese in Brisighella, which was eaten with Gnocco Fritto – little fried puffed breads – molto delizioso!  I’m going to try to make some of that.  We also had the local artichokes – a small purple type that is cut down to the small heart and marinated and/or fried.  The local wines are Sangiovese di Romagna – very inexpensive and very good. 

As far as the cities, we enjoyed Bologna but lost interest after a couple of days.  If you do go, you should read John Grisham’s The Broker while there.  Bologna was a little gritty and filled with tourists and students.  Milan – we had a hard time finding things to do there.  (Other than the fashion sites?) Parma was a different story – we enjoyed the feel of the city and the things to do.  It was a lot less touristy and much more livable.  I would compare it to Verona in terms of a place I could live.

Parma is also where CIBUS is held – the Italian version of Fancy Food Show. 

We rented a car twice with Maggiore (part of National) and the prices were pretty inexpensive relative to Avis – it was about E70 per day for a decent sized car.  We took the train from Milan to Bologna and from Bologna to Parma, and it was an inexpensive, fast, and very easy way to go.  The  current value of the dollar made everything on the trip seem a lot less expensive.  Our meals all seemed much cheaper than in the recent past.   (Ed. Note:  Check back for next month’s Rome report).

 

The Truth About Extra Virgins

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So many quips about virginity and olive oil! The UC Davis research story, released on 15 July 2010, has run throughout the country, first in USA Today and the Los Angeles Times. Other media has jumped on this “headline opportunity”.

Olive oils we all recognize as grocery store brands “imported from Italy” were found not to be of the same quality as the smaller-producer California labels. Those grocery store brands (you’d recognize the gold tins and plastic bottles), were found to have laboratory qualities which did not meet the international standards for extra virgin. For a list, see the report’s Appendix.

While it is lovely that a California university conducted research that supports the brands of California, it really supports what we knew about grocery store selections, and the purpose of our mission at Olio2go.

In the report’s conclusions, the take-away message for consumers is that the oils are indeed “olive”, albeit “refined”, and not adulterated by other oils. Lower quality (and higher acidity) oils may have been bottled, and with further exposure to heat and light, the chemical properties reached a point where they could no longer meet the standard for extra virgin. They may have met the standards (just barely!) for extra virgin when bottled, but with light and heat they have deteriorated. Is that a surprise?

Have you ever noticed how the grocery store shelves are never empty? It takes a super-sized pipeline to bottle enough olive oil to fill all of the grocery store and warehouse chains. There’s not enough high quality extra virgin olive oil to fill the pipeline. We and our artisan producers regularly run out, and when that happens we wait for the next year’s harvest.

The best advice is to know your merchant and know how your oil is stored. When you buy from Olio2go, you can be assured that your oil has been stored in the dark, in cartons, in an air conditioned warehouse. Our low acidity oils are bottled far below the possible extra virgin-to-virgin threshold, and they are warehoused in the best possible conditions. We work together with the olive oil artisans to carry the best possible oils and support the small high quality Italian producers.

Update (6 August 2010) A group of California chefs has taken this to the next level and filed suit in Orange County Superior Court. According to this AP Report, they claim false marketing and advertising using “extra virgin” on the label. How do you feel about this controversy?

 

Glorious Rome

 

 

A month after Jeff and his family spent time in Emilia Romagna, Luanne and her daughter spent a week in Rome with one journey through Lazio to the Umbrian countryside.

As travelers who like to cook, we rented an apartment adjacent to both! Piazza Farnese and Campo dei Fiori. The location was perfect, as long as we didn’t mind 55 steps to the door. Having previously rented an apartment in Florence, we were quite comfortable with the process of renting an apartment in Rome.  It’s hard to leave some American habits behind! The apartment allowed us to enjoy the bounty of the daily market at Campo dei Fiori and to make small purchases at the nearby grocery stores—and to nibble when we wanted to until our bodies settled into a Roman schedule.

Rome is very walkable, especially with the right shoes! (Thank you to Merrill for great sandals). We arrived on a Tuesday, which  remarkably was a Holy Day honoring Saints Peter and Paul. It was quieter than a Sunday and it felt like it was a special day just for us. In an effort to keep moving (and to fend off jet lag) we walked to many of the “importante” sites. After buying our first bag of groceries, we set off on foot, and visited Piazza Navona, the Pantheon, Piazza del Popolo, the Spanish Steps, and the Trevi Fountain, all before dinner. We were so enthralled by these magical places that we wanted to see them all!

Our memorable meals include dinner at Pierluigi  and Armando al Pantheon. Alas, I cannot find the name of the lovely café in Trastevere where we enjoyed fresh, crispy salads at midday. Our kitchen was put to use with food selections from Campo dei Fiori and nearby grocers, but perhaps the best meal was the San Daniele Prosciutto Crudo. Of course, we had other food at that meal, but truly, the best prosciutto makes a singularly perfect meal.

Each day the city became more crowded and the heat more intense. We were often too hot to eat. How hot? In the low 90s. (Check today’s weather here). To better enjoy every offering we plan to return to Rome when the weather is crisper. In cooler weather one is more inclined to dive deeply into spicy pasta or filling meats. As the weather was hot, we selected simply prepared foods, preferably chilled. In the end no day was complete without gelato.

One very special evening was spent with Gioia, Giuseppe, and Domina, of the family that brings us Principe di Mascio DOP Colli Assisi-Spoleto Extra Virgin Olive Oil. (At Olio2go, we love this oil!) We were treated to an out-of-this-world meal on the terrace of their home in the hills of Monte Mario. They have a marvelous cook who prepared platter after platter of their family’s favorites. My only wish was to know what was coming next in order to adjust my appetite. The highlights were abundant — fettuccine with mushrooms and peas, roasted tomatoes stuffed with seasoned rice, a rolled meat, a platter with mozzarella, arugula, and bresaola (dried beef). Another platter held marinated beets, delectable mushrooms. As the dinner drew to a close, dessert was arrived with a spectacular fennel salad. This recipe for Fennel and Celery Salad from the New York Times’ Mark Bittman is a close approximation. Other selections included brought forth with a pineapple tart and a platter of photo-perfect fresh fruit, including golden-orange apricots and deep, dark cherries. They explained that the fruit is often brought to the table with a side bowl for washing the selections. Later, we took a grand tour by car of their favorite views of Rome. We can’t thank them enough for the wonderful evening.

Monte Mario is the highest hill of Rome and the community reminds one of Fiesole near Florence or La Jolla near San Diego. The homes are beautiful and the grounds are abundantly planted with trees and flowers.  Domina has recently studied in the United States and we enjoyed being able to discuss her observations of life in the U.S. We hope that she comes back to the States for college!

To learn the most at the most historic site, we booked two tours. The first was a Vatican Museums tour with Presto Tours. Our guide, Ryan, brought true excitement to the art and wove many stories about the famous rooms  and their onetime guests. We would refrain from recommending Vastours – our tour at the Colosseum. Our guide was hot and tired (as we all were) and her comments were flat.  At one point, after she left us behind at the gate she begrudgingly “recovered” us. Our fellow tourists seemed to share our disappointment in the tour guide. We were all a bit steamy! The approach of a dramatic thunderstorm and a Gay Pride parade changed the tedious tenor of the tour and gave us all something more to chat about.  

On Friday, we took the train to Orvieto, a beautiful hill town in Umbria, just a one hour and 20 minutes by train from Rome’s Termini station. (It was very easy to buy the train tickets from the machines in the station. We had previously printed a couple of possible itineraries, so we only had to match the data). We had hoped to ride Oriveto’s famed funicular up the steep slopes to the historic town, but it was not running. From the same station we took the local bus, traversing the steep hillside, to the Piazza del Duomo in the heart of Orvieto. The church is heavily ornate on the outside and somewhat simpler on the inside.  The horizontal striped marble is reminiscent of the Duomo in Siena. Be sure to give a close look–to the right of the altar, there is a small chapel with brilliantly colorful frescos by Luca Signorelli. The best pictures of the chapel can be seen here. For more reading on Orvieto, begin with this New York Times piece.

This hill town is filled with charming winding, narrow passageways and friendly shopkeepers. Remarkably none of the crowds of Rome had found their way to Orvieto that day. We greatly enjoyed a day out of Rome, and wandering the passageways, in search of the perfect piece of pottery and a delightful lunch.   

We’ve often found the “international experiences” add such color to our trips.  About an hour into the return train ride from Orvieto to Rome, there was an announcement – spoken only in Italian. This was unusual as each of the prior announcements had been in Italian followed by English. Our kind compartment-mates let us know that the train was no longer stopping at Termini on the way to Naples. Those riders destined for Termini were to exit at Tiburtina. What made this especially entertaining is that our compartment-mates didn’t speak English. One gentleman quickly snatched my ticket and confirmed our destination. We were advised to exit right away.  A few minutes later, on the platform at Tiburtina, several other travelers asked our advice. With no bags other than purses we must have looked authentically Italian!

Our week in Rome crossed from the end of June to the beginning of July. We fed our wandering spirits well, and wish to return  (but) in cooler weather. As our week there progressed, the city became increasingly crowded with tourists while the stone buildings seemed to hold the more intense heat. We especially loved the apartment and neighborhood, and the magic of the nights in Rome.

 

The Bounty of Campo dei Fiori

Before the summer ends, I’d like to share a few more of the photos of the fabulous market.

Take a look at these, then jump over to Olio2go for fabulous olive oils and pasta!

 

Scordo’s Reviews

This peppery oil, with bitter elements, made him cough! With joy, we hope!

We first heard of Scordo’s Pasta Challenge and we just had to send pasta for his master list! He’s also had the opportunity to enjoy La Poderina Toscana IGP, Rosselli del Turco DOP Chianti Classico, and Canonica Verde’s Umbrian Spice Blend. Click here for his review of those Olio2go products.  Read his blog for the best in Italian food and traditions across the Atlantic.

 

Green Wins: La Poderina Toscana Extra Virgin Olive Oil

Perfect with summer tomatoes

Another great review has been garnered for La Poderina Toscana Extra Virgin Olive Oil. The name is a mouthful, as we must add that it is a Seggianese monocultivar, organically certfied, and with the IGP Toscano designation.  You can see the review here.

The blogger is part of a CSA (Community Supported Agriculture) program, and they appreciate the “GREEN” story of La Poderina Toscana IGP Organic Extra Virgin Olive Oil. They’ve taken the “green movement” to heart. The farm is organic and the energy for the pressing comes from photovoltaic energy cells. The farm uses biomass heating as well for hot water and to heat the farm house. We can’t think of another producer who so eliminated or reduced outside energy sources. (At Olio2go, we almost want to apologize for using an ocean-freighter to bring the oil to the U.S.)

 

De-Stoned Olive Oil, RARO Denocciolato Extra Virgin

Olive Oil, Pasta, and Jam from Campania

What will they think of next? De-Stoned Olive Oil? To some producers, De-Stoned Olive Oil is a choice made for “better” flavor characteristics and some find the oil to be sweeter when the stones or pits are removed before pressing.

Our new selection is RARO Denocciolato Extra Virgin Olive Oil from the Salerno area of Campania. Denocciolato means that this is a de-stoned oil.

At Olio2go, we also carry Gargiulo’s Venus Extra Virgin Olive Oil from Sorrento,  pastas from Pastificio Vicidomini near Naples, and Maida Pere e Noci Jam from Salerno.

To make the most of these traditional oils, pasta, and jam, we sought a good reference for recipes that are representative of the region. Take a look at the recipes on the site of the Italian Trade Commission and also the more user-friendly recipes at RusticoCooking.

 

Selections from Lazio and Abruzzo

Merlano DOP, Muraccio, Trappetto di Caprifico DOP Organic, and Olio Sapora Organic

We have found tremendous unsung heros in the olive oil world in the regions of Lazio and Abruzzo. While Lazio may be well-known as the region of Rome, the region’s olive oils do not have the cachet of those from Tuscany or Sicily. Abruzzo is a less-traveled area, and so there are fewer tourists seeking to reclaim memories of their trips.

You are missing something if you haven’t tried an olive oil from Lazio or Abruzzo. Together the two regions span the mid-section from the Mediterranean to the Adriatic.

For traditional recipes from Abruzzi and Lazio, we like the ItalianMade site from the Italian Trade Commission.

Tenuta di Ferento has a Facebook page, and you can “like” them here. A full selection of Tenuta di Ferento’s products may be purchased on the Olio2go web site.

 

The Zone Diet and the Search for Hydroxytyrosol

This book references the olive oils at Olio2go

We receive many requests for olive oils with notable levels of hydroxytyrosol as indicated by the peppery flavors.

Many of these requests come to us from readers of Dr. Barry Sears’ book, The Anti-Inflammation Zone. (Olio2go is mentioned on page 92). Those readers and other Zone Diet followers have been looking for top olive oils for their diets.

As such, they have been on a quest for olive oils with high levels of hydroxytyrosol. As there is no standard test for hydroxytyrosol, the best indicator is the polyphenol level.

Several Olio2go selections have been popular choices. We have included polyphenol levels or indicators in the descriptions for the following extra virgin olive oils to help Zone Diet followers make their selections:

Principe di Mascio DOP Colli Assisi Spoleto (359)

Marfuga L’affiorante (Unaprol Class 3, “highest level”)

Olio de la Marchia, Ascolana (706)

Olio del Carmine (380)

Rosselli del Turco DOP Chianti Classico (502)

Villa Magra Gran Cru (544)

RARO “Denocciolato” (519) 

Olio Beato Organic (level not stated, but a very popular selection)

 

Good for your heart? What about the placebo?

 

The Wall Street Journal

A recent blog post from The Wall Street Journal gave us food for thought. We receive many questions pertaining to the health benefits of olive oil. The Mediterranean Diet, the Zone Diet, and others bring customers to our site in search of top quality, healthy [choose your favorite term: raw, cold pressed, extra virgin, first pressed, live] olive oil.

Way back in 2004, the FDA allowed a special label to be placed on olive oil, supporting its healthy uses. You can read more about it here.

So, the WSJ Health Blog revealed a look at medical research published in the Annals in Internal Medicine. The new research looked at older studies where placebos may have inadvertently offered benefits, thereby being perhaps not a placebo. Imagine a study where the placebos were olive-oil-filled capsules!

 

Pasta, Broccoli, Garlic, and great olive oil

Photo Credit: Washington Post

This Washington Post recipe is one that I make often, without a recipe. It’s a great weeknight meal. For variety, add a little sqeeze of lemon for tang.

Would you care for a recommendation? Among the great selections on the pantry, we would reach for Trappeto di Caprifico or Colli Etruschi – great extra virgin olive oils from Olio2go.

 

NYT: Italian Studies Regains Spot on the List of AP Courses

Congrats and Kudos to the Italian Language Foundation for their work in reinstating the course and exam for AP Italian. We love to see the study of Italian culture by students in the U.S. Take at look at the articles that ran in The New York Times and the Wall Street Journal.

Thanks to significant cooperation among the College Board, Italian government, Italian Language Foundation, and Italian-American groups, funding is in place to resume AP Italian Language and Culture.

Please encourage your schools and the students you know to request this high school course.

 

Olives and Apples, truly magical

Tasting Table has just published this recipe for Olive Oil Pound Cake with Glazed Apples, and the combination is frankly, magical. Thinking about Olio2go’s selection the first two extra virgin olive oils that come to mind for this just dessert are Olio del Carmine and Principe di Mascio DOP. Both have just the right combination of fruity and not-too-intense to make the most of this delightful dessert.

 

Castello del Trebbio: Not Your Run of the Mill Olive Oil Tour

 

The Olive Oil Times has published an outstanding article on the Tuscan estate, Castello del Trebbio, and the family of Anna Baj Macario. There’s even a discussion of the new oil, which, by the way, is already on the way to us. This article reveals the estate’s role in Italian history (think: de Medici), the production of great olive oil, and thoughts on quality (and adulteration). If you are planning a trip to Tuscany, a visit to the estate should be on your must-do list.

While we have just a few bottles of Castello del Trebbio 2009 remaining, there’s a ship crossing the Atlantic with 2010 Raccolto on board. Of course, we’ll send an email when it is available, but if you’d like personal, early notice just send us an email.

 

Food411 Holiday Gift Selection at Olio2go

Livio Pesle Aceto Balsamico di Modena aka Livio Pesle Balsamic Vinegar Wine Jelly has been recognized by Food411 as a Holiday Gift Pick. It’s a “classy little gift”. You can see the full list here.

To jump straight to this great jelly (buy 6, it makes a wonderful gift!), go here to visit Olio2go and place your order before we run out.

 

A Fresh Look at Olio Verde Novello

Credit: www.olioverde.it

We are kicking off the new year with another taste of Olio Verde, the fabulous extra virgin olive oil from Castelvetrano, Sicily. By now, you’ve certainly heard of Olio Verde, and we hope that you’ve had the great opportunity to try Olio Verde Novello. Through the years, this early harvest olive oil has been a very strong seller, as it always heralds the beginning of the new olive oil season. Certainly many olive oil fans experienced their first lively taste in a holiday gift from Olio2go.

 

The team at the Gianfranco Becchina’s estate Tenuta Pignatellli in Sicily has spent the last few months adding to their web site with a terrific blog with articles on their olive oil production, and it includes appealing recipes, like this one for Pasta with Boiled Cauliflower (and Olio Verde Novello). This simple and easy recipe highlights the pure fresh flavors of cauliflower, olive oil, and pasta in a very appealing week-day recipe.

If you’re planning a trip to Sicily in the new year, we recommend that you make a visit to the Becchina estate. We hope you enjoy their blog and are fans of their stunning Nocellara del Belice monocultivar unfiltered olive oil.

 

Profumo del Chianti from Dario Cecchini, the Master Butcher of Tuscany

We love our customers and this is a special shout out to Kevin who gave us the great idea to import Profumo del Chianti for our customers. This is a remarkable steak salt crafted by a master of Tuscan steaks. This salt comes with a story, just like so many of the artisanal products we carry.

Dario Cecchini has built a cadre of small businesses in Panzano, located on the Chianti road between Florence and Siena. The story begins with Antica Macelleria Cecchini (the famous butcher shop), and his steak journey continues with “Mac Dario” (for burgers!),  the upper-end Officina della Bistecca, and SoloCiccia (featuring unusual cuts of grass-fed beef).

Dario Cecchini is referred to as a Dante-quoting butcher in Panzano, Tuscany, and there have been several articles on Dario in the past few years. A treasure trove of videos can be found on YouTube, and a sampling of articles can be found through these links:

Gourmet Magazine (plan your trip now!)

Travel+Leisure

The New Yorker (a great story!)

FoodWoolf.com

Zester Daily

Italian Food Forever

Bytes of Italy

The Pink Peppercorn Blog

Concierge.com

And, if you’d like to read up on Dario Cecchini and practice your Italian, then you’d best visit his blog. Feeling adventurous? Try this Inside Tuscany Tour with Il Chiostro.

 

Food Tourists

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Just back from the San Francisco bay area, I had a chance to visit Market Hall Foods, a cluster of stores and one restaurant, Oliveto, in Oakland. This collection includes a bakery, cheese shop, coffee, dry goods (pantry items), fish monger, and butcher under one roof. We carry some of the same olive oils and dry goods, so you could say it was a bit of a scouting trip. It was definitely worth the side trip, but not a full substitution for my current craving: a return to Seattle’s Pike Place Market.

We selected cheeses and purchased Mugolio. Just this week Florence Fabricant wrote about Mugolio in the New York Times. (We carry it at Olio2go, but I hadn’t packed a bottle in my bag!) We purchased a bottle of this piney goodness for dessert. Drizzled over vanilla bean ice cream, it called out for a crunchy topping. Further experiments will determine whether toasted pine nuts or glazed walnuts will be superior. A novel, artisanal, gourmet goodie!

Lunch at Oliveto was the highlight of the trip. We shared four small plates plus fried Ceci beans (just how many calories do you think those have?) The squash with pesto was our favorite, followed closely by the Brussels Sprouts salad. Our third favorite was the Pinzimonio with fennel, celery, and radishes. Each was a close favorite followed more distantly by the Potato Arrabiata, which was missing a good bit of fire. With a basket of crispy brick oven bread, and a few generous pours of a zesty, green, and fresh extra virgin olive oil, this was the kind of meal that makes memories. While we don’t know what oil they used (likely a Californian), Frankies 457 Olio Nuovo has just the right characteristics for this meal.

We were among the last of the lunch time diners as we savored our meal and our coffees, with the conversation and analysis only two 50-year Italian cousins could share!

 

Food for thought: How Authentic is Pepperoni?

A little too American?

On any given day I’ll reach into the fridge for a bite of salami, sopressata, prosciutto, or provolone. If none are in the drawer pepperoni is a very distant possibility. Around here it is a choice for kids. I’ll add it to a homemade pizza, but mostly to keep others happy. For Those People, it will go on a tomato-based pizza.  On a pizza for my taste, it is possible found slivered, rather than sliced, and spinkled on a “white” pizza with sautéd spinach and slivers of roasted red peppers. The pepperoni adds just a bit of smokey salty spicy goodness to empower the flavors.

Beyond that I haven’t given pepperoni much thought until this week.  It does seem a bit Americanized, a point that was drilled home by this article in the New York Times. I’d not previously given thought to the fact I’d never seen a stick of pepperoni in Italy. I’m sure I hadn’t missed it there because there were so many other smoked and aged gems to try.

After you read this, you might decide to make your own pizza this weekend — and skip the pepperoni? It’s worth considering. Just make sure you have some good olive oil!

 

Proud Italian Cook Reviews Olio2go’s Products

Special thanks to the ProudItalianCook blog for the reviews of Olio Verde Novello, Vicidomini Pappardelle, and Villa Cappelli Asparagus. Take a look at her photos!

Photo: ProudItalianCook blog

 

Do you know what’s good for you? Eat Real Food

Eat Real Food

Eat Good Food

Eat Well Wisely

By now you have likely heard the week’s biggest food news.  The New York Times’ Opinion Columnist, Mark Bittman, has taken the U.S. Agriculture Department to task this week for their latest publication, Dietary Guidelines for Americans, 2010, a five-year update of recommendations.

In convoluted and unwieldy language our government employees have gathered a document to make recommendations such as:  Focus on Consuming Nutrient Dense Foods and Beverages, and Keep trans fatty acid consumption as low as possible by limiting foods that contain synthetic sources of trans fats, such as partially hydrogenated vegetable oils and by limiting other solid fats. They added, If alcohol is consumed, it should be consumed in moderation … and only by adults of legal drinking age. (Can you think of any government recommendation that would be otherwise?)

Mark Bittman took this word-dense document to task and began the rallying cry for clear guidelines and simple words:  Eat Real Food has been blogged, texted, tweeted and Facebooked around the global Internet. Here’s the skinny. The paper is filled with both common sense and complicated factoids. It’s very easy to make fun of this 112 page document.

Deep into the pages of the report, there is an endorsement of sorts for the Mediterranean Diet, subhead labeled as Research on Mediterranean Eating Patterns. The inherent guide is that the right fats, such as extra virgin olive oils should be consumed in moderation.  In most studies, individuals with a higher Mediterranean Diet score have reduced cardiovascular disease, and a lower rate of total mortality.

Edit: Adding the details here is a bit much. See pages 44-45 of the full document.

A favorite line in Frances Mayes’ Every Day in Tuscany, shares on p. 245, “When ingredients are good, you don’t have to torture them into complex recipes.” Simply well said.

Our recommendation goes to the heart of the Mediterranean Diet — Good food, best fresh, simply prepared, and eaten with good company. Good values for health and good living.

 

Share Our Excitement: Astoundingly Good Olive Oil

This stunning group of extra virgin olive oils represents the best new olive oils available this week. These have just arrived from Italy and are now available at Olio2go to grace your table.

Which brings us to a funny point. Do you know that a fair number of  Americans don’t recognize fresh olive oil?

News from UCDavis says that qualities favored by expert testers (called assagiatori in Italy) are not the same as those recognized by consumers. Those consumers seem to prefer characteristics tending toward rancidity. (Is that grocery store familiarity?) To us, this is a significant concern.

If you are hosting a tasting party for your friends, let us know when you place your order. We’ll be happy to include disposable tasting cups for your party. Share the joy of astoundingly good olive oil!

Left to Right, the oils are:  Crudo (Puglia), Olivarte (Lazio), Frantoio di Sommaia (Tuscany), Titone Organic DOP Valli Trapanesi (Sicily), Castello di Volapaia Organic (Tuscany), Frescobaldi Laudemio (Tuscany), and Olio Verde al Limone (Sicily). You can see them all right here on one page.

 

The Truth about Balsamic Vinegar

Notice the labels.

You get what you pay for…. that sounds so sassy, but really, it’s true. With us. We’ve carefully selected our balsamic vinegars for the store, and feel confident that the relationship between quality and price is appropriate, relative, and proportional. The real shock for some is that as the price goes up, the size of the bottle goes down.  The ultimate traditional balsamic vinegars are silky smooth, syrupy, sweet and incredibly complex.

We select products that adhere to the Italian (and European Union) standards for balsamic vinegar. All true balsamic vinegar comes from the region, Emilia Romagna. The region is further divided and controlled by two consortia, Modena and Reggio-Emilia. (Still with us)?

Each of the consortia bottles their top vinegar (tradizionale) in distinctive, exclusive, bottles. Selections from Modena are in a bottle that looks like a globe on a base, while the selections from Reggio Emilia evoke an upside down tulip or wine glass. With one of those distinctive bottles in your warm hands, and you have 100 ml of the finest aceto di balsamic tradizionale to be found anywhere. The “real thing” will always be in one of these two bottle types.

Certified after a minimum of 12 years, the aceto balsamico is called tradizionale. After the 25 year mark, it may be approved as extravecchio. There’s no further designation although some producers have products they deem to be 50 or 75 years old.

.	Modena	Reggio Emilia
Bottle Shape	Tulip/inverted wine glass	Globe on base
Size	100 ml	100 ml
12+ Years	May be evaluated for Tradizionale designation	May be evaluated for Tradizionale designation
Cap/Label	Magenta Cap/White Label (12)	Red Label (12)
.	.	Silver Label (18)
25+ years	Gold Cap, gold seal	Gold Label
Grapes	Trebbiano and Lambrusco must	Predominantly Trebbiano must
Wood cask battery	Chestnut, cherry, mulberry, juniper, oak	Chestnut, cherry, mulberry, juniper, oak

HTML Tables

What’s the difference?

Regional pride. Both consortia produce fine and exclusive comparable products.  Both groups adhere to strict rules, from the production of the grapes to the certification and bottling processes.

Until the last couple of years, the Reggio Emilia selections had been packaged in a box that looks somewhat like a book. More recently some producers have selected packaging in a stronger oval tube.  The Modena boxes are more cube-shaped. Both packages are well designed to protect the precious balsamic vinegar.

Look for the words tradizionale and be prepared to pay dearly. With extravecchio on the label, be prepared to pay even more.

The Other Balsamic Vinegars

Within the past year or so, new regulations have been enacted in Italy (or perhaps the EU). Changes have been made to label standards. When sold in the EU the vinegars may not have the numerals we have been familiar with. In fairness, those numbers have always indicated the vat progression (in the acetaia battery) while some have interpreted those numbers to connote “age”. In order to define them for marketing purposes we are continuing to use the numbers to delineate the age progression. For Aceto Balsamico di Modena, DOC indicates the geographical origin of the ingredients, and also the artisanal methods of production. The IGP label is less restrictive, so when there is a choice, the DOP signifies the more desirable and authentic product.

Some very good vinegars are bottled without full consortium approval. They may be made by producers of tradizionale, but aged less than the minimum of 12 years. These are also known as Condimento grade.

For a number of years we have referred to the products with their richly redundant names, Manicardi Botticella Oro (Gold) 25. Whether or not the 25 is on the label it is still the same excellent vinegar. The same holds true for Argento “22”.  Manicardi 22 and 25, along with the Villa Manodori selections are produced with the same care as traditional balsamics but are not held for the same amount of time. These are a real treat, but not the magical elixir costing $50-$200 more.

Further down the line, we have Manicardi 12. Without the “12” the product long known as Manicardi 12 carries the rather generic name Aceto Balsamico di Modena DOC….We have continued to use the number 12 for continuity, and have received this product with a variety of labeling in the past year. We regularly consume this at home, and the bottle shape, box and label color scheme, and most importantly, quality characteristics have not changed. This product is in line with a young balsamic. It meets DOC standards, but is not in the same production line as those what will become the finest tradizionale vinegars. It’s nice and perfect for salads.

 How to Use Balsamic Vinegar

The top tradizionale and extravecchio are for grand occasions. Special birthdays and anniversaries, an incredible wedding gift. A superb business thank you. Used by the drop. A complex treat on fresh strawberries or raspberries.

The mid products – Manicardi Oro (25) and Argento (22), Villa Manodori Artigianale and Dark Cherry—are also very special albeit with the certification of excellence. Some may use these by the tablespoon with fruit, or cheese, or desserts, or roasted meats. They add a special flare to salads.

Manicardi 12 elevates every day salads. It is richer and smoother than other selections in the price range. We think this is spectacular with a good combination of extra virgin olive oil, garlic, salt, and freshly ground pepper, on lovely greens.

 

Grandmothers and Italian American Heritage

In this fabulous job at Olio2go, we are immersed in Italian culture and reminded of Italian-American experiences on a daily basis. We have memories of our grandparents who bridged cultures in small towns, our own travels to Italy, and our remembrances of the traditions that we have kept and those that we have let go.

My grandmother, Lucille, could take two pork chops and serve all who came to dinner, with a little of this and a little of that. The table filled quickly with antipasto selections, pasta, and vegetables. Miraculously a bounty could be found at her house. My grandfather had a garden in the back yard with grape vines, tomatoes, zucchini, and chard. My writing here doesn’t do justice to the abundance of love expressed through food in that house.

As emigration from Italy to the U.S. has tailed off, we have fewer who can carry forth the traditions from the old country. It is now up to the U.S.-born to carry on the traditions for the future generations. If this is an interest of yours, be sure to join the National Italian American Foundation (NAIF).

Recently, I came across an alumni magazine with stories of the influences of grandparents and returning to one’s roots. Land Recognized is the story of a young woman’s journey back to Italy. On page 30 of the PDF, Land Recognized reveals the thoughts of her journey to Italy in search of a connection to her grandmother and her family’s history.

Popular novelist Adriana Trigiani weaves tales of her Italian American upbringing through her novels and her family memoir. From Big Stone Gap, through the mills of Pennsylvania, she crafts wonderful weavings of her experiences and those common to so many of us who had the joys and experience of Italian-American small town life. Don’t Sing at the Table: Life Lessons from my Grandmothers brought back my own memories of Lucille and Josephine. In the last pages, I began to think of all of those friends and cousins who would enjoy this book!

Adriana Trigiani has also published a cookbook, Cooking with My Sisters: One Hundred Years of Family Recipes from Bari to Big Stone Gap, sharing more of her family’s Italian-American heritage.

We’d love to know your favorite traditions and we’d also like to know your favorite books to share with other Olio2go readers!

 

Have you been waiting for these spectacular olive oils?

Take a look at this photo! All of these fresh oils (and the balsamic vinegar wine jelly) arrived this week at Olio2go. These lovely, sublime treats cover a lot of territory. From Alina (a Brisighella monocultivar from Emilia Romagna) in the north to Rosso from Villa Zottopera in Sicily.

To see them all with one click, start here.

In the picture (Left to Right):
Principe di Mascio DOP Colli Assisi Spoleto, Umbria
Ursini Tandem DOP Colline Teatine, Abruzzo
Ascolana from Olio del Carmine, Marche
Azienda del Carmine Boxed Set (partially hidden)
Trappeto di Caprafico Organic DOP Colline Teatine, Abruzzo
Olio del Carmine, Marche
Rosso from Villa Zottopera, Sicily
Alina, La Pennita, Emilia Romagna
Rosselli del Turco DOP Chianti Classico, Tuscany

Front, top to bottom:
Livio Pesle Balsamic Vinegar Jelly, Fruili Venezia Giulia
Trappeto di Caprafico, in party favor bottles
Bochicchio Olio Extra Vergine, Basilicata
Venus Organic, Gargiulo Sorrentolio, Campania

 

Trade Secrets

Last week we received our most recent shipment from Italy– a large shipment of olive oil (link) and one secret treat. This shipment was organized in early March, arrived in port in the U.S. on April 4, experienced a delay in customs and then was trucked to our warehouse. During that time, the dollar lost value as the Euro rose from $1.38 to $1.45. That swing adds a challenge to both purchasing and pricing. You can link to all of these new products from here.

We’ve sought oils from favorite producers, recognized award winners, and a few new gems from less-discovered areas. Our new selections include gems from Brisighella to the north and Potenza to the south. The favorties include Ursini Tandem (Abruzzo), Principe di Mascio (Umbria), and three selections from Azienda del Carmine. We are very excited to add Rosso, the Gran Cru selection from Villa Zottopera.

One of the northernmost regions for olive oil production is a small area of Emilia Romagna. The Brisighella region is the home to the Brisighella olive, recognized by the European Union through the DOP mark. The source of most Brisighella olives is located between Terra del Sole and Brisighella, mapped in the Provinces of Forli-Cesena and Ravenna respectively. The oil is of a superior quality, green in color with a golden glint. Our selection is Alina, a 100% Nostrana di Brisighella monocultivar.

Our discovery of Bochicchio, in the area of Potenza, helps us to bring in a new taste experience from little-travelled Basilicata. Basilicata is a somewhat isolated area with only three main rail lines through the region. You could say that it is in the arch of the sole of the boot, nestled between the heel and the toe of southern Italy. The cuisine is spicy with peppers, salumi, sopressata, and remarkable olive oils.

The one secret food in this shipment is Livio Pesle Balsamic Vinegar Wine Jelly. Each time we’ve been able to stock it, we’ve had strong sales with this great burst of flavor in well-designed packaging. The wine jelly was last imported by a much larger (grocery) entity and we’re sure this little gem got caught in the spreadsheets. It’s a unique specialty food item, perfect for customers seeking the finest food experiences. We like this for two reasons. It is a marvelous little gift, and a wonderful token of friendship. And the other, supremely important reason is flavor. This balsamic vinegar wine jelly is packed with intense winey grapey goodness. Place a dollop on a cheese plate and your food compatriots will want to sample it in combination with each cheese presented. This is often purchased by the case (6 jars) as it is easy to keep on hand.

Through our search we look for authentic and spectacular extra virgin olive oils and specialty foods – all from Italy. We truly seek the top representations from each region. While we re-stock old favorites, we also seek out new regional selections. These discoveries often tell us that their placement with Olio2go is their first placement outside of Italy or outside of the European Union.

How do we make these discoveries? On our trips to Italy and also through word of mouth. We appreciate customer recommendations. Some Italian producers recommend us to others. In other cases, producers seek us out because they are impressed by the size of our list and they wish to be carried on the same pages.

We invite you to taste and choose your favorites.

 

2011 Awards for Authentic Italian Extra Virgin Olive Oils

Top Award Winners

Some folks choose the grocery store oil, assuming it to be extra virgin olive oil. Knowledgable consumers are skeptical, and true fans of olive oil seek award winners. With any of these selections your choices will be a long way from the grocery store shelves. These 2010 olive oils and their coveted awards represent the best olive oils in the world — and these are the top Italian selections.

We scour the olive oil awards as they are released each year (you can find links on our web site) both to identify the awards received by our current producers and to look for new oils to stock. Five major award presentations have been announced in 2011 awards (for 2010 harvest oils). The last major awards are bestowed in June, and those are the Los Angeles International Olive Oil Awards.

Slow Food – the leading authority on authentic, traditional olive oil, awards released May 2011

“Garland” –
Frantoio Franci estate, oils arriving in June

“Tre Olive” –
La Pennita, Alina, Brisighella
Ravida
Titone Biologica DOP
Frescobaldi Laudemio

“Gli Extravergini dell’Emozione” –
Trappeto di Caprafico Organic DOP
Raro, Madonna dell’Oliva
Colli Etruschi
Villa Magra Gran Cru (2009 currently available, 2010 arriving in June)
Villa Magra dei Franci (arriving in June)
Marfuga L’affiorante
Principe di Mascio DOP

International Olive Oil Awards – Zurich (award released April 2011)
Titone Biologica DOP, Golden Olive
Primo DOP Special Mention, Fruttato Intenso, also Gran Menzione in the DOP Category

Sirena d’Oro di Sorrento (awards released March 2011)
Trappeto di Caprifico, Bio, DOP – Second Place, Fruttato Medio
Titone Bio DOP, Fruttato Intenso, 1st place
Principe di Mascio DOP, 2nd place, Fruttato Medio

National Competition L’orciolo d’Oro 2011 (awards released March 2011)
Principe di Mascio DOP DOP Category, 3rd place
La Poderina Toscana Organic, DOP Category, Gran Menzione
Rosso from Villa Zottopera, Gran Menzione, Fruttato Intenso
Ravida, Gran Menzione, Fruttato Leggero
Raro Madonna dell’Oliva, 1st Place, Fruttato Intenso
Titone DOP Biologica, Special Mention, Fruttato Medio; also Organic, Gran Menzione

SOL/Vinitaly
Olio de la Marchia, Ascolana – Gran Mention, Fruttato Medio
Rosso from Villa Zottopera, Bronze, Fruttato Medio
Trappeto di Caprifico (Masciantonio), Bio, DOP – Special Mention, Fruttato Intenso
Frantoio Franci, Gran Menzione (arriving in June)
Titone DOP Biologica – Gran Menzione

 

12 Italian Award Winners at the Los Angeles Olive Oil Competition

Fabulous Olive Oils from the Los Angeles Competition

Olive Oil Award Winners: 2011 Los Angeles Competition

The last major awards of the olive oil year were bestowed last week at the Los Angeles International Olive Oil Competition. (They have an impressive wine competition, too!)

With 12 Italian Award winners, we have a greater selection of winners than any other store. We invite you to taste these astounding olive oils!

Cafaggio is available in an oil and vinegar gift set. Ascolana and Olio del Carmine may be purchased individually or within the sampler gift set.

Left to right, the awards are noted below.

Olio Verde al Limone, Bronze Medal, Sicily
Olio Verde, Silver Medal, Sicily
Frescobaldi Laudemio (bottom box), Silver Medal, Tuscany
Azienda del Carmine Sampler Set containing four selections, Marche
Olio de la Marchia, Ascolana, Silver Medal, Marche
Olio del Carmine, Silver Medal, Marche
Rosso from Villa Zottopera, Best of Class, Gold Medal, Sicily
Primo from Frantoio Cutrera, Silver Medal, Sicily
Titone Biologica DOP, Silver Medal, Sicily
Tenuta di Capezzana, Silver Medal, Tuscany
Cafaggio, Bronze Medal, Tuscany
Agrumato Tangerine, Bronze Medal, Abruzzo
Crudo, Silver Medal, Puglia

The full Wine and Olive Oil results by country:
Wine
Olive Oil

 

The Glorious Pasta of Italy Cookbook

Domenica Marchetti's Glorious Pasta of Italy Cookbook

Every now and then there’s a cookbook that becomes part of the family treasure, holding more memories than the sterling silver, to be passed through the generations. Years from now grandchildren will refer to the dates and notes in the margins and marvel over the recipes. That is my prediction for Domenica Marchetti’s Glorious Pasta of Italy.

With this book, I am tempted to place flour and eggs in a mound on the counter and start mixing. My daughters and I are looking forward to plying loops of pasta for Macheroni alla Mulinara Domus. Until then, top quality dry pasta (such as Pastificio Vicidomini’s selections) will have to suffice.
Spaghetti alla Carbonara (with Spaghetti Chitarra and Titone) kicked off our Glorious Pasta experiences. Our second meal was BLT Bucatini (olive oil: Crudo). On Friday night warm Sweet Pasta Puffs finished our al fresco meal late in the evening.Last night we enjoyed Gemelli with Fresh Herbs and Chopped Olives. (Our olive oil? Principe di Mascio).

This is a bit like sharing a family secret. Buy this book for the achievable recipes and the joy it will add to your meals with family and friends.

Visit Domenica’s blog, Domenica Cooks, for more ideas and recipes.

 

Laura in the Kitchen, Veggie Pasta Bake!

Take a look at Laura's video recipe.

We love to see what bloggers do with our great products. Take a look at this video from Laura in the Kitchen. She loves Vicidomini Pasta! Her Veggie Pasta Bake is a very popular recipe on her site. This recipe selection features Vicidomini Penne e Ziti Rigati.

 

A Bounty of Tomatoes

It’s no secret that Olio2go is headquartered in the suburbs of Washington DC. So today we celebrate the bounty of tomato recipes in the Washington Post Food Section.

Pasta with Roasted Tomatoes and Sweet Pepper is a quick flavorful meal – perfect for a weeknight, with a glass of wine. With 2 Tablespoons of a good extra virgin olive oil, and perhaps a bit more for a final drizzle,  this makes a very satisfying week night dinner.

The annual tomato recipe contest is filled with world flavors, with an Asian-Latin combination as the top selection. We’re partial to Summer Spaghetti and Warm Grilled Tomato Salad. We can make recommendations for olive oils!

 

Olive Oil Tasting: An Italian in California

Official Blue Tasting Cups

We recently traveled to California to take part in the Sensory Evaluation of Olive Oil Course presented by the UC Davis Olive Center and the California Olive Oil Council. Have no fear; we have not strayed from our mission to provide exclusively Italian extra virgin olive oil!

We appreciate the knowledge of the Californians and we were able to translate issues to our business. Throughout the day we tasted extraordinary to ordinary, and even some “aged” oils. Tastings were primarily oils from California, and they only shared the names of the oils that were defect free.

If there was any disappointment in the day, it’s that none of the dozens of samples were Italian olive oils. Yes, we tasted Ascolana and Leccino, but those were grown in California. It would have been great to compare a California-grown Ascolana to Azienda del Carmine’s award winning Ascolana from Marche.  In one segment we tasted California-grown Spanish Picual in early harvest and late harvest pressings. The key descriptor is that the early harvest tasted like a quality artisan oil, while the late harvest was reminiscent of grocery store offerings.

We spent time discussing nasal and retronasal aspects of olive oil. Sounds enchanting? With an element of surprise we were treated to the negative attributes found in fusty and rancid olive oils. Our session leader served a rancid Arbequina, and in the discussion that followed, we learned that she tried a 3-year-old Tuscan and found it too good to be useful for our aged sample. The bitter and pungent characteristics common to Tuscan oils are indicators of high polyphenol levels. Those same strong components hold off rancidity.

In an official tasting, there are a number of restrictions to ensure an unbiased evaluation. The tastings are conducted with blue glassware to eliminate the influence of color. There are scoring sheets designed to make fair evaluations, and the high and low score sheets are discarded. Panelists are isolated, and a minimum of 8 tasters must be present.

In our sessions, ten oils were tasted straight from cups, and then five of those oils were tasted with each of six foods (mozzarella, beans, cherry tomatoes, bread, field greens, and steak).

Our food matching plate

As we discussed industry trends, the focused moved to the future of olive oil tasting and evaluation. One bright spot is the development of Association 3E evaluating Super Premium Olive Oil in Florence. La Poderina Toscana is one of the top oils on that list. You can see La Poderina Toscana’s evaluation here.

Quality olive oil has made great strides in a relatively short period of time. The olive oils of the ancient Greeks and Romans would be far more like the oils we now identify as rancid. The characteristics of a premium olive oil (excellent quality olives, good pressing conditions, minimal introduction of oxygen, and controlled bottling, storage, and transportation) were all unknown or unachievable until relatively recent times.  While the ancients made a quality product, critical to their civilizations, they might not recognize today’s best oils.

 

9-11: A memorial in Todi, Italy

Even in Todi, Italy, there is a 9-11 Memorial.

Jeff was traveling in Italy on 9-11 and sent this photo of the memorial in Todi. It is comforting to know that 9-11 is also in the memories of our friends around the world. Photo taken on the 10 year anniversary.

 

 

Memoirs of Italy

Tuscan Selections including Profumo del Chianti

A Month in Medieval Volpaia Tuscany is a charming brief memoir.  Robert  and Patricia Crosby capture their full weeks in September and October. These are the slower days of late summer and early fall, after the tourists have left. Robert and Patricia provide a series of diary entries of their day to day visits to trattorias, town squares, and churches.  Each day is a peaceful adventure, full of love for their friends and experiences. 

Take a walk with the authors through their day to day experiences, along with visits to our favorite places, the olive oil estates of Volpaia and Badia a Coltibuono.  Another favorite stop is a visit to Panzano, the home of Dario Cecchini, the Dante-quoting master butcher of Chianti. (We’ve written about him before).

A Month in Medieval Volpaia is a quick read, and a perfect gift with a selection of Badia a Coltibuono, Albereto, Campo Corto, or Volpaia.

We found this book to be well produced, and charming, but occasionally repetitive.  It is perfectly written for those of us who dream of having such a month to spend in the Chianti Classico.

Pamela Marasco demonstrates her love for all of her acquired Italian heritage in her self- published family treasury, Seeing and Savoring Italy. This will be read by her family and others for generations.

She married into an Italian American family and grew close to her husband’s grandmother. Through the years this granddaughter-in-law sought to capture and recreate memories and heritage through food customs.  From olive oil, to cheese, to wine, to chocolate, Pamela is to be commended for trying to get it all into one book.

Recipes are interwoven through the chapters as she visits Tenuta di Capezzana, Avignonesi, and other places dear to us at Olio2go. Bistecca alla Fiorentina, Olives all’ascolano, and risotto, fill the pages between Sagra (festivals), wine, mostarde, and tartufi (truffles).

Well-researched and endearingly written, future editions will be improved with one more pass through an editor and graphic designer.

If you can find a copy of The Tuscan Year, now out of print, you’ll enjoy a very pleasant and well written year in Tuscany.  It fits nicely with A Month in Medieval Volpaia and Seeing and Savoring Italy.

You can see The Tuscan Year and Seeing and Savoring Italy on Our Favorite Books That We Don’t Carry on Amazon.

 

Speed Cameras in Italy

Mama mia!  What happened to driving fast in Italy?!?!?

All over the place there are speed cameras now.  In most every tiny village, there is one of these things on the side of the road checking your speed.  On the highway, there’s a similar box.  When you see it, it’s too late.

Fortunately, they are all well marked and so you get plenty of warning.  But if you don’t know about them, you will soon get a ticket in the mail. 

The locals seem to know where they are.  For example, driving on the E45 between Terni and Perugia, you see many signs about electronic speed control, but everybody seems to be driving at the usual 120 Km/hr – and then all of a sudden, those Audis that usually zoom past at 150 Km/hr slow down to 90 Km/hr, as if we all entered a time warp where everything shifts into slow motion.  Then just as suddenly, the Audis and you accelerate and you exit from the time warp.

A Public Service Announcement from Jeff (in Umbria) and Olio2go!

 

The First Arrivals