June 2010

Courtesy of the Former Chef blog

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.

Los Angeles Olive Oil Competition

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


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

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


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


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

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.