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.

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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?