January 2009

solo-bottle-bagEach 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 ….

Argiolas Iolao Extra Virgin Olive Oil from SardiniaEmily 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.

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

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.