nyiooc

The premier New York International Olive Oil Competition was a great success with three days of speakers and the culminating awards ceremony for top extra virgin olive oils. Kudos to the folks at Olive Oil Times for their new event.

It is always fun to attend an olive oil event, and we enjoy the casual, in the hallway, meetings for what one can continue to learn about the world of olive oil. The presentations included formal tastings, discussions on price and value, the pride of countries (notably Spain and Italy), international agreements, and olive oil frontiers (olive oil in India).

When the awards were announced, Italy led the pack in the number of total medals!

We currently have several of the award winners, with more enroute across the Atlantic.

In Stock Now (all 2012 Harvest):

Fratelli Colletti, Silver

Ravida, Gold

Cutrera Primo DOP, Gold

DeCarlo, DOP Torre de Mossa 2012, Best of Class

Titone DOP Valli Trapanesi, Gold

Albereto, Badia a Coltibuono, Silver

Crudo, Gold Medal

Quattrociocchi Olivastro, Gold

Franci, Toscano IGP, Best of Class

Franci, Villa Magra, Best of Class

Franci, Olivastra Seggianese, Gold (coming soon)

Luna Vera, Sardinia, Gold

Olio Librandi, Monocultivar, Carolea, Organic, Gold

 

The full list of awards can be seen here.

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Principe di Mascio, Rosso, and Trapetto di Caprafico DOP

Top Award Winners

Some folks choose the grocery store oil, assuming it to be extra virgin olive oil. Knowledgable consumers are skeptical, and true fans of olive oil seek award winners. With any of these selections your choices will be a long way from the grocery store shelves. These 2010 olive oils and their coveted awards represent the best olive oils in the world — and these are the top Italian selections.

We scour the olive oil awards as they are released each year (you can find links on our web site) both to identify the awards received by our current producers and to look for new oils to stock. Five major award presentations have been announced in 2011 awards (for 2010 harvest oils). The last major awards are bestowed in June, and those are the Los Angeles International Olive Oil Awards.

Slow Food – the leading authority on authentic, traditional olive oil, awards released May 2011

“Garland” –
Frantoio Franci estate, oils arriving in June

“Tre Olive” –
La Pennita, Alina, Brisighella
Ravida
Titone Biologica DOP
Frescobaldi Laudemio

“Gli Extravergini dell’Emozione” –
Trappeto di Caprafico Organic DOP
Raro, Madonna dell’Oliva
Colli Etruschi
Villa Magra Gran Cru (2009 currently available, 2010 arriving in June)
Villa Magra dei Franci (arriving in June)
Marfuga L’affiorante
Principe di Mascio DOP

International Olive Oil Awards – Zurich (award released April 2011)
Titone Biologica DOP, Golden Olive
Primo DOP Special Mention, Fruttato Intenso, also Gran Menzione in the DOP Category

Sirena d’Oro di Sorrento (awards released March 2011)
Trappeto di Caprifico, Bio, DOP – Second Place, Fruttato Medio
Titone Bio DOP, Fruttato Intenso, 1st place
Principe di Mascio DOP, 2nd place, Fruttato Medio

National Competition L’orciolo d’Oro 2011 (awards released March 2011)
Principe di Mascio DOP DOP Category, 3rd place
La Poderina Toscana Organic, DOP Category, Gran Menzione
Rosso from Villa Zottopera, Gran Menzione, Fruttato Intenso
Ravida, Gran Menzione, Fruttato Leggero
Raro Madonna dell’Oliva, 1st Place, Fruttato Intenso
Titone DOP Biologica, Special Mention, Fruttato Medio; also Organic, Gran Menzione

SOL/Vinitaly
Olio de la Marchia, Ascolana – Gran Mention, Fruttato Medio
Rosso from Villa Zottopera, Bronze, Fruttato Medio
Trappeto di Caprifico (Masciantonio), Bio, DOP – Special Mention, Fruttato Intenso
Frantoio Franci, Gran Menzione (arriving in June)
Titone DOP Biologica – Gran Menzione

2 lbs. small heirloom potatoes, cut into 1” pieces
¼ cup jarred capers, drained
1 Tablespoon Sicilian oregano
1 small red onion, cut in half, and then into thin
half-moon wedges
2 tablespoons of Balsamic Vinegar (Try Manicardi #12)
½ cup Sicilian* extra virgin olive oil
Ravida Sea Salt to taste
Freshly ground black pepper to taste

*Try Zisola, Olio Verde, Titone DOP, Ravida, Santisi, or Villa Zottopera DOP

1) Place the cut potatoes and 1T salt in a 3 qt saucepan and cover with cold water. Over high heat, bring to a boil, reduce heat to medium and simmer just until the potatoes are tender. Immediately remove the potatoes from the heat and drain in a colander. Rinse the potatoes under cold running water for 1 minute. Allow to drain well; Place potatoes on a kitchen towel to absorb the extra moisture.

2) In a large bowl, place the cooled potatoes, capers, oregano, and onion. In a small bowl mix vinegar a large pinch of salt, a few grinds of pepper. Using a whisk, slowly add the olive oil. Add the dressing to the potatoes and toss to coat. Season with additional salt and pepper. Allow to sit for 1 hour before serving.

Serves 6

Ravida Extra Virgin Olive Oil

Ravida Extra Virgin Olive Oil

On Thursdays the WashingtonPost.com site runs a terrific online chat called Home Front. This week one of the topics was “hostess gifts” and a chatter recommended olive oil, and specifically, Ravida estate bottled olive oil as her favorite gift to give. Several other chatters agreed with this great idea and others said how much they would prefer a bottle of olive oil over wine! We heartily concur. Ravida extra virgin olive oil and many, many others can be found at Olio2go.com!