SlowFoodItalyLogo

The new 2015 list of awards/recognition for Italian Olive Oils has been released by Slow Food in Italy. Olio2go carries many of farms included in the book.

We carry 12 of the top olive oils recognized by Slow Food Italy. These are estate bottled and sealed. We import in bottles at great expense (glass is heavy!), and feel that the consumer should receive the oil as it left the farm (not passed from tank to tank to bottle).

The full top awards list can be seen here:

SlowFood2015Awards

Chiocciole

Abruzzo, Trappeto di Caprafico

Emilia-Romagna, Tenuta Pennita (coming soon)

Lazio, Colli Etruschi (coming soon)

Sicilia, Biologica Titone

Oli Slow

Sicilia, Biologica Titone

Sicilia, Villa Zottopera Bio

Toscana, Fonte di Foiano 1979 (coming soon)

Toscana, Fonte di Foiano, Frantoio (coming soon)

Grandi Oli

Puglia, DeCarlo Torre di Mossa

Sicilia, Cutrera Primo DOP

Toscana, Franci Olivastra Seggianese (coming soon)

Umbria, Marfuga L’affiorante

All can be purchased at Olio2go.com. We ship promptly within the U.S. and Canada.

Giorgio Franci (top), with Davide Borselli (bottom)

Giorgio Franci (top), with Davide Borselli (bottom)

At the end of June, we spent two days in New York searching through the aisles of the Javits Center looking for new discoveries and old friends — at the premier event in the specialty food industry.

It is always exciting to attend the Fancy Food Show — there are miles of aisles of specialty food products. Luckily for us, most of the Italian producers are grouped together. If you think about it, it is a bit of a dating game for food producers and buyers as we seek the right products for our customers.

For Olio2go, the highlights were time spent with Giorgio Franci and Davide Borselli.

Franci is the master producer of exceptional oils. To sit with him and enjoy a progressive tasting of oils from Fiore, though Villa Magra Grand Cru, is a noteworthy experience. The first oils are direct and flavorful with a clean finish. As the oils become increasingly fruity and complex, the finish extends and lingers.

The Franci 4-bottle Gift Set provides the upper end of this tasting experience with Olivastra Seggianese, Le Trebbiane, Villa Magra dei Franci, and Villa Magra Grand Cru. It’s the perfect way to conduct your own tasting event.

Also, in the Italy Pavillion, Davide Borselli of La Poderina Toscana represented his family’s Biologico (organic) Wine and Olive Oil. There one could taste the organic selections La Poderina Toscana Oro and Argento side by side, while sipping on his Organic Integrona IGT Toscana (white) and Marracone DOC (red) wines. This was a prelude to of our visit a few days later in Washington. (More on Davide’s visit to DC in an upcoming post).

For more information on the outstanding extra virgin olive oils from Frantoio Franci and La Poderina Toscana, see this post.

So, what discoveries did we make?

Be on the lookout for new pasta shapes and packaging, risotto kits, Nutella-like hazelnut spread (made with extra virgin olive oil, rather than mystery fats), Crispy Capers to add a snappy, nutty, savory finish to dishes, beautiful green dried myrtle leaves (think of them as a delicate bay leaf), and with a nod to molecular gastronomy, a new balsamic treat (more on that soon). It was also the first look at the holiday season and time to order Panettone, Panforte, and festive treats. Coming soon.

 

Celebrate the Best Olive Oils from Italy!

AwardWinnersMarchApril2014

 

2014 Los Angeles Award Winners at Olio2go

2014 Los Angeles Award Winners at Olio2go

 

 

(Updated June 2014)

Just as with wine, there are international olive oil awards. The most recent award presentations can be found through the links below, and these very rare olive oils, available for purchase in the U.S. at Olio2go, are listed here.

BIOL International, March 2014

Olio Capitale: Annual Competition held in Trieste, March 2014

SOL/Vinitaly: SOL is held in together with Vinitaly in Verona, April 2014

New York International Olive Oil Competition, April 2014

Los Angeles International Olive, April 2014

 

The following award winners are currently available at Olio2go. All are extra virgin olive oils from the most recent harvest.

Centonze Extra Virgin Olive Oil

BIOL, Gold, Silver

Los Angeles: Gold Medal

Crudo Extra Virgin Olive Oil

Los Angeles: Silver Medal

DeCarlo Arcamone

BIOL, ExtraGold

Olio Capitale: Finalist, Intense

Fattoria Ramerino Primus Extra Virgin Olive Oil

BIOL, ExtraGold

Los Angeles: Gold Medal

Fattoria Ramerino Dulcis  Extra Virgin Olive Oil

Los Angeles: Gold Medal

Fattoria Ramerino Cultivar Frantoio Extra Virgin Olive Oil

Los Angeles:  Marco Mugelli Prize, Best of Show, Best of Class, Gold Medal

Fattoria Ramerino Cultivar Moraiolo Extra Virgin Olive Oil

Los Angeles: Gold Medal

Fonte di Foiano “1979”

Los Angeles: Gold Medal

Frantoi Cutrera Primo DOP

BIOL, ExtraGold

NYIOOC: Gold, Robust, Tonda Iblei

Los Angeles: Bronze Medal

Fratelli Colletti Extra Virgin Olive Oil

NYIOOC: Gold, Robust, Biancolilla

Los Angeles: Silver Medal

Frescobaldi Laudemio

Los Angeles: Bronze Medal

Gianfranco Becchina Olio Verde

NYIOOC: Silver, Medium, Nocellara del Belice

La Poderina Toscana Oro DOP Seggianese

BIOL, Gold

La Poderina Toscana Argento

BIOL, Gold

Marfuga L’affiorante

BIOL, Gold

Ascolana, Azienda del Carmine

Los Angeles: Gold Medal, Best of Class

Olio Librandi Nocellara del Belice (Tenute Librandi Pasquale)

BIOL, ExtraGold, 1* BIOL Calabria

Quattrociocchi Olivastro

BIOL, Gold

NYIOOC: Gold, Medium, Itrana

SOL: Bronze, Organic

Tenuta di Capezzana

NYIOOC: Gold, Medium

Titone DOP Extra Virgin Olive Oil

BIOL, ExtraGold

NYIOOC: Silver, Medium

Villa Zottopera (BIO sold out 6/24/14)

Los Angeles: Gold Medal

Don’t miss out! Some of these are already in short supply at Olio2go.

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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.

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.

BrusselsSproutsSaladx

Perfect for late summer, grab some Brussels Sprouts and marry them with the flavors of orange and cranberry!

This is not a conventional recipe, with exact measurements and precise weights. This is a taste-and-adjust recipe.

Brussels Sprouts, trimmed and sliced thin
Radicchio or Red Cabbage, a small portion, perhaps 10% of the Brussels Sprouts volume
Dried Cranberries, aka Craisins, 1/4 to 1/2C
Agrumato Orange Extra Virgin Olive Oil
Acetaia Cattani Organic White Balsamic Vinegar

Place thinly sliced greens and reds in a bowl. Add dried cranberries. Drizzle with Agrumato Orange from Abruzzo. Add salt and pepper as desired. Toss. Add Acetaia Cattani Organic White Balsamic Vinegar. Toss again. Let sit for 20 minutes for the flavors to blend before serving. Enjoy!

Note: If you would like to mellow these robust flavors, subsitute another great extra virgin olive oil, such as Frantoi Cutrera’s Primo or Ravida, for a portion of the Agrumato Orange.

StillLife_OliveOil

Here we are in the middle of summer with this glorious bounty of produce — and the Italian specialties that bring it to life — packed with flavor for your dining!

Left to right:

Olio Librandi Organic, Calabria
San Macario, Lucca, Tuscany
Verrini Munari Oro, Modena, Emilia Romagna
Olio Verde, Sicily
Zisola DOP, Sicily
Cattani Organic White Balsamic Vinegar, Modena, Emilia Romagna
Luna Vera, Sardinia
Crudo, Puglia

If you’re looking for a flavor-filled experience, with Italian authenticity, we invite you to visit Olio2go enjoy the fabulous treats in this photo.