OC2015_collageIn this most difficult harvest year, the awards have commenced. It seems that the producers have self-selected and self-nominated with great restraint. Those who were confident of their olive oils submitted them to the major competitions. At Trieste, the number of submissions was down and quality was awarded.

Let’s take a look at the notable awards from Olio Capitale, March 7-10, 2015 in Trieste. (Awards List Here).

We’re highlighting the award winners (all 2014 harvest) available through Olio2go.com.

The highest award – Overall winner in the Intensely Fruity Category:

Categoria Fruttato Intenso

Azienda Agraria De Carlo: Olio Tenuta Torre di Mossa 2014
Puglia

Mention of Honor Giuria Ristoratori

Frantoi Cutrera Primo DOP Monti Iblei 2014, Sicilia

Finalists – Fruttato Intenso

Società Agricola Fonte di Foiano S.S. Grand Cru 2014 Toscana– coming soon!
Azienda Agricola De Carlo Torre di Mossa 2014 Puglia – in stock!

Frantoi Cutrera Primo 2014 – D.O.P. Monti Iblei – Sicilia – in stock!

Semi Finalist – Fruttato Intenso

Tenute Librandi Monocultivar Nocellara del Belice Biologico – Vaccarizzo Albanese CS – 2014 coming soon!

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FustiX

On August 20, 2014, the United Kingdom (UK) disallowed the sale of all unflavored olive oils on tap.

This impacts the “fill your own” shops, stores where bottles are filled or refilled from the stainless steel fusti tanks on display.

From the Olive Oil Times:

“Critics of the concept say the shops are often ill-equipped to handle, store and dispense olive oil, and that they bypass Europe’s stricter labeling laws.”

Shiny fusti tanks are visually appealing, but in the UK these can no longer be used to dispense as the consumer watches.

We believe the heart of this matter is accurate labeling and product integrity. Stop and think. The olive oil does not ship to those stores in those sleek, attractive containers. It ships in a drum, a jug, or some other shippable container. And, then you must trust the cleanliness of the back room where the oil is transferred from one container to another.

Does this matter to the US FDA? There are certainly indications that the Health Departments are beginning to monitor these stores in the U.S.

When a consumer selects one of our authentic Italian extra virgin olive oils, there’s no question that the producer – whose family or estate name is on the label – grew, picked, pressed, bottled, capped, labeled and shipped this authentic and great olive oil to us. And, the best news is that YOU are the person to open that bottle. It has not been opened, repacked, decanted, or relabeled prior to your enjoyment.

Olio2go:  Internet Purveyor of Italy’s Finest

OliveOilTimesCover

Celebrating our 15th year of selling Italy’s authentic olive oils to discerning consumers! We’re thrilled to have been interviewed by the Olive Oil Times for our role in bringing authentic Italian extra virgin olive oil to the U.S.

Here’s our mini FAQ:

Olive Oil: The juice pressed from fresh olives. The quality is depends on the ripeness and condition of the olives at the time of pressing. Olives that are just ripening and have no bad fruit, when crushed promptly, produce the highest quality olive oil, extra virgin.

Extra Virgin Olive Oil: Acidity level below 0.80% and a professional organoleptic taste test indicating no faults. This is the best quality of olive oil, and those with the lowest acidity levels are considered Super Premium.

Olive Oil Benefits: Many of the known and researched benefits of olive oil are tied to the Mediterranean Diet and issues related to Inflammation (The Zone Diet). The FDA allows a health claim to be included on the labels of olive oils.

Italian Olive Oil: We’re passionate about Italian olive oils because of the craftsmanship and care – and centuries of traditions. To us, others are fine, but Italian olive oils are the best. While any olive oil bottled in Italy can carry the Product of Italy label, we work with carefully selected producers to ensure authentic production and quality.

Crush Dates and Labels: It is important to read an olive oil label, but we recommend that you read it carefully and with thought. A Tuscan olive oil will simply be labeled as Raccolto 2013, because Tuscan olives are only harvested between late October and early December each year (with slight variations for weather conditions). You may also be interested to learn more about organic certification and labeling for olive oil.

How do Italian Extra Virgin Olive Oils Differ? Northern olive oils tend to be exquisite and less intense than those from other regions. Tuscan selections tend to be intense and flavorful and peppery; those from Umbria are slightly rounder than the Tuscans in flavor. Those from Lazio (the region of Rome) bring forth essences of green, while those from Puglia (the heel of the boot) finish with a strong pepper kick. The extra virgin olive oil selections from Sicily are grassy and some offer elements of tomato. There are many differences, but that’s the quick list of characteristics.

Cooking with olive oil: This is a favorite topic and we look at it simply. The producers do not buy olive oil to cook with. They use what they have carefully nurtured and crafted. A home, we keep 2-3 bottles in the cool, dark cupboard and choose the bottle with the least if we need a couple of tablespoons to roast vegetables or sauté chicken cutlets.

How to Store Olive Oil: In a cool, dark place. We do not recommend a refrigerator as some may get too cold. (And the refrigerator test is not valid).

For more information on quality extra virgin olive oil, we recommend the Olio2go Olive Oil FAQ and this piece on the Anatomy of a Great (Olive Oil) Label.

Sign up for our email list to stay up to date on new olive oil arrivals and the latest in olive oil news.

 

Jan2014Large

We love it when visitors come into our shop in Fairfax, Virginia. First time visitors are inquisitive about the differences from the “extra virgin” olive oil they know and use every day (the common grocery store type). For a distinct experience, we provide a first taste of an intense, robust selection, most often from Tuscany or Umbria. Cough, cough.

Immediately, they grasp: there’s something better than the olive oil they have purchased elsewhere. True, authentic, artisan-produced extra virgin olive oil from Italy. (Yes, we are all about Italy).

Our online customers have already become fans of great olive oil. They’ve been buying the good stuff for almost 14 years!

What are the characteristics of fresh olive oil?

Zingy, layered aromas, and distinct flavors. Some possess aromas of fresh leaves, such as crushed olive leaves, or the scent of tomatoes leaves as you brush by them in the garden. Others exhibit the rich fruity smell of an orchard or fruit market. Sicilian oils in particular bring forth grassy aromas, and others may note herbaceous scents.

Take a taste. Does your olive oil evoke symphonies of flavors — a melange of artichoke, tomato, herbs, and grassy notes? Notes of apple, bananas, almonds, walnuts or flowers may come forth. Next comes the finish. It may be pungent and peppery (insert cough here) or milder and buttery–and still full of flavor.

How is fresh olive oil made?

Top quality extra virgin olive oils are harvested from just-ripening fruit. The olive fruits release relatively small amounts of oil at this early stage, but they are bursting with the healthy chemical properties many are seeking. The olives are picked when young, and bruised fruit are discarded. They are pressed within mere hours of picking, in carefully controlled conditions. (Those same trees, if picked weeks later, would yield significantly more oil, but it would be of lower quality, and likely sold in a mass market operation).

Why are there so many extra virgin olive oil labels at Olio2go?

Just as there are many wine selections to pair with food, there are many olive oil matches. If you know wine, you know that the grape varieties, micro-climate, year of harvest, and the winemaker’s skill make a great difference. There are significant parallels in the world of olive oil. (And, many Italian wine makers also produce excellent olive oil). Whether you are purchasing a Tuscan olive oil for your grilled steak, or a Calabrian for your grilled vegetables, or a Sicilian for your fennel salad, the pairings will be perfectly matched.

What else should I know? 

By tradition, some producers decant, while others bottle quickly after harvest. Early bottlings are most often unfiltered, yielding oils that appear cloudy or even milky. Some producers label their first bottles as Novello, meaning new oil. Whether labeled or not, all extra virgin olive oil, promptly pressed, bottled, and (first) released is Novello.

Just as there are many wine competitions with producers striving for top quality recognitions, there are important olive oil competitions and awards.

Does olive oil get better with age? 

No! All olive oil will degrade in time. If you start with a top quality olive oil, store it well, and use it promptly once opened you will best enjoy this culinary magic. Some varieties of olives yield oils that last longer than others. Selections crafted from Frantoio olives (known best as a Tuscan variety) and Moraiolo olives (known best as an Umbrian variety) are among those with the best lasting power.

As an olive oil ages, those distinct flavor characteristics fade. In time, the olive oil will taste flat and fatty–and eventually rancid.

Our goal is to sell the current harvest olive oil as soon as it is available — and to sell out long before the “best by” date.

What should I know about olive oil storage? 

Extra virgin olive oil is best kept in a cool, dark place. The selections on our shelves are for show. We prefer to “pull” your oil from our cool, low-light, temperature-controlled warehouse, where the oils has been kept in the dark, in shipping cartons.

Where can I learn more about great olive oil?

Click these links for more information on the anatomy of a great label, authenticity, organic certifications, and the most recent olive oil awards.

How can I purchase great olive oil?

You can purchase online at Olio2go. There’s no minimum purchase and we offer a 10% case discount on six or more. Orders are shipped promptly! If you would like auto-shipping or an Olive Oil Club, please complete the form below to provide your address and budget. We will respond via email.

New2014

With the arrivals of the new harvest olive oils comes the first of the new awards and recognitions for high quality extra virgin olive oil.

The 2014 Flos Olei, published early in the harvest year, is the well regarded Marco Oreggia review of olive oils. In general, Flos Olei 2014 awarded the 2012 harvest selections. It is seen by many as a watchdog of consistent quality in the industry with the idea that the recognized producers provide consistently exceptional olive oils from year to year. You can see last year’s list here.

In the 2014 edition, Flos Olei’s Top 20 awards three of the olive oils we regularly carry. Most notably, we already have Quattrociocchi’s Olivastro Bio 2013, awarded Best Olive Oil from Organic Farming by Flos Olei’s Marco Orreggia.

From the Top 20

Farm of the Year: DeCarlo (new harvest coming soon)

Best Olive Oil from Organic Farming: Quattrociocchi Olivastro Bio 2013

Best Extra Virgin Intensely FruityFrantoio Franci Villa Magra

The Flos Olei guide lists an abundance of well-regarded olive oil producers (we will carry harvest 2013 selections – they are in stock or on order):

Trentino Alto – Adige

Frantoio di Riva, 2013 in stock!

Emilia Romagna

Tenuta Pennita, Alina in stock

Toscana

Tenuta di Capezzana, 2013 in stock

Oliveto Fonte di Foiano, samplers in stock, more expected in early January

Frantoio Franci, selections

La Poderina Toscana, Oro and Argento in stock

Fattoria di Monti, three selections in stock

Fattoria Ramerino, Guadagnòlo Primus in stock!

Marche

Azienda del Carmine, arriving January 2014

Umbria

Az. Agr. Marfuga, L’affiorante in stock

Lazio

Società Agricola Colli Etruschi, arriving soon

Az Agr Bio Americo Quattrociocchi, in stock

Campania

Madonna dell’Olivo, Raro and Itrans selections available

Puglia

Az. Agr. DeCarlo, restocking soon

Calabria

Tenute Pasquale Librandi, selections arriving January 2014

Sicily

Azienda Agricola Antonino Centonze, Arriving January 2014

Frantoi Cutrera, in stock

Planeta, selections available

Azienda Agricola Ravida, selections available

Azienda Agricola Biologica Titone, 2013 coming soon!

FarroSalad_Large

 

This can be served warm as a side dish or cooler as a salad. This makes a large family or party sized dish. With the nutty grain and addition of fruit (raisins) this dish brings forth Sicilian style, making a Sicilian olive oil the perfect choice. As always, our salad recipes are guides – your tweaks and adjustments may be marvelous improvements.

 Ingredients

Farro Perlato from La Valletta

1 lb. Brussels sprouts

1/2 lb. Baby Carrots

1/2 jar Villa Cappelli Sun Dried Tomatoes (10 oz jar), slivered

1/3 C Raisins

1/3 C Sun dried tomatoes, slivered

Extra Virgin Olive Oil (Sicilian preferred)

Cattani Organic White Balsamic Vinegar

Vincotto Fig Vinegar

Salt

Pepper, freshly ground

Note: Our farro package contains 3 cups of dried farro. When cooked, this yields ~8 Cups. You can cook the whole package and freeze the portion not needed immediately. It defrosts well.

Start cooking the farro. Prepare the vegetables. Cool the farro, add the roasted vegetables, sundried tomatoes, raisins, and dressing.

Cook 1.5-2 C Farro by placing the farro in a pot, covering it with 1” of water. Bring to a boil, then lower the flame and simmer for 20 minutes. Drain and proceed.

Roast vegetables:

Preheat oven to 450F.

Trim ends and cut carrots lengthwise.

Trim and halve Brussels sprouts. (Quarter large Brussels sprouts).

Drizzle with 2-3T olive oil and roast at 450F for 20 minutes.

Dressing: Recommended proportions: 1:1:1

– 1/3C full and fruity Sicilian extra virgin olive oil. Olio2go Suggests: Primo, Ravida, Planeta

– 1/3C Cattani Organic White Balsamic Dressing

– 1/3C Vincotto Fig Vinegar

Toss together. Let flavors marry for 20 minutes, then serve.

SlowFood2013

Slow Food 2013 has just been released and we have a copy that is fresh off the press (just like great olive oil)!

The guide carries notations on 1131 quality olive oils from 772 notable producers in Italy.

LE CHIOCCIOLE (The Snail): best representation of the values and qualities of Slow Food.

The following abundant selections are in stock at Olio2go.com!

Emilia Romagna

Tenuta Pennita

Lazio

Colli Etruschi

Sicily

Titone

Gli Olio Slow: representing quality cultivation, sustainable practices, and good value for oils from the named region.

Lazio

Olivastro, Quattrociocchi

Grand Oli: excellence in respective category for organoleptic quality, adherence to the territory customs, and native cultivars

Campania, Madonna dell’Oliva, Raro

Emilia Romagna, Alina from La Pennita

Puglia, Torre di Mossa from DeCarlo

Sicily, Titone DOP

Toscana, Ramerino Dulcis

Toscana, Fonte di Foiano Gran Cru

Toscana, Fonte di Foiano, Frantoio Monocultivar

Toscana, Frantoio Franci, Villa Magra Gran Cru

Noted Estates

Trentino Alto-Adige, Agraria Riva del Garda

Emilia-Romagna,  Tenuta Pennita

Toscano, Fattoria Ramerino, Primus e Dulcis

Toscano, Tenuta di Capezzana

Toscano, Fonte di Foiano

Toscano, Frantoio Franci

Toscano, La Poderina Toscana

Toscano, Frescobaldi

Toscano, Conte Ferdinando Guicciardini, Poppiano, Laudemio

Toscano, Fattoria di Monti, Razzo, Monti

Umbria, Marfuga

Lazio, Americo Quattrociocchi

Lazio, Colli Etruschi

Abruzzo, La Quagliera

Campania, Madonna dell’Olivo, Raro, Itrans

Puglia, De Carlo

Sicilia, Centonze

Sicilia, Frantoi Cutrera

Sicilia, Villa Zottopera

Sicilia, Planeta

Sicilia, Titone

Sardegna, Sebastiano Fadda

For the full list of Slow Food – recognized olive oils currently in stock at Olio2go, click here.