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It’s time to celebrate our latest Olive Oil of the Month: Radici of Molise.

Radici Italiane means Italian roots and we have found Radici of Molise to be the perfect selection for those seeking their Italian heritage. More Americans emigrated from southern Italy including Abruzzo e Molise (one region until 1963) than any other region. The city of Campobasso is the largest in Molise. Perhaps Campobasso has been mentioned at your grandmother’s table?

Radici is smooth, yet robust, and it is produced in the small town of Larino, from the famous Gentile di Larino olive cultivar. It is wonderfully well balanced among the fruity, bitter, and peppery notes. Very low acidity, 0.19%.

It is recommended for salads, fresh and grilled vegetables, and for bruschetta.

To join our Olive Oil of the Month Club, just click here to send us an email.

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Introducing Ruine…

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Ruine 2013 Extra Virgin Olive Oil comes to us with the most colorful label we have seen. It is the first, striking, indication of the lively, fresh oil in the amphora bottle.

Produced in Cilento, in Campania, two hours south of the beautiful Amalfi coast. The olive trees have been growing on these hills since ancient Napoli (oldest city in Italy) near and around the town of Pisciotta. The local olive, “Pisciottana” is the primary olive of the blend, grown in the special “Ruine” soil. The olive and the land are indigenous to Parco Nationale del Cilento. Pisciotta is surrounded by 60 other typical little towns and villages (Paesi) each with their unique traditions and specialty food(s).

Ruine olive oil has received the D.O.P. Cilento mark and it is recognized by the European community.

This superior oil is emerald and brilliant coppery with aromatic notes of a fruity, medium intensity with fresh herbal notes that blend well with a deep but very elegant feeling on the palate, along with the spiciness and peppery notes typical of the Italian land and of these Mediterranean latitudes.

Local cuisine includes foods that are just perfect with the local oil, as you would expect. Local vegetables, meats, cheeses, and wine fill the tables, along with, figs, and prickly pears, which all add to fabulous and delicious treats.

Varieties: Pisciottana (primary 75%), Ogliarola, Frantoiana & Rotondella.
Total acidity: 0.29% expressed in oleic acid
Total polyphenols: 566 mg/kg
To join our Olive Oil of the Month Club, just click here to send us an email.

Celebrate the Best Olive Oils from Italy!

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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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Pistacchio Ricotta Cream Puffs

This  is a recipe crafted by necessity. The filling is magical in Cannoli, but we had no Cannoli Shells, and no time to make them. These mini pastry shells are available in in the freezer aisle at the grocery store. 

Bake puffs according to package directions. While puffs are baking, grate 1 Tablespoon of chocolate and set aside. Chop or break remaining chocolate in 24 small pieces to fit in the center of each small cup.

Remove puffs from oven. Working with puffs on the baking sheet, push centers in, and insert a piece of chocolate while puffs are still hot. Let cool 10 minutes before filling.

In a bowl stir together 1/2-3/4 cups each of Crema di Pistacchio and Ricotta. Gently spoon mixture into the pastry cups. Dust tops with grated chocolate. Place on a decorative serving platter.

Best kept at room temperature and served within three hours. If refrigerated, place on a warmed platter 20 minutes before serving.

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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.

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Eat.More.Good.Food. That’s a great New Year’s resolution and this January we’re guided by Domenica Marchetti’s new cookbook, The Glorious Vegetables of Italy.

Domenica takes a fresh look at Italian vegetables and prepares them with style and flair. Of course, the rapini is a simple preparation that brings memories of my grandparents’ garden and kitchen table.

We’ve enjoyed the Ribollita – and here’s the diet tip. If you’re cutting carbs, just cut back on the croutons and you’ll still have a great, rich vegetable-loaded soup. Of course, the Ribolitta is not vegetarian, as it includes a bit of pancetta in the preparation with the soffritto. (Soffritto is the saute of pancetta, onion, and carrot, adding much flavor to the soup).

The complete recipe for Ribollita has been made available for us to share with you. Please enjoy the recipe here. Ribollita_Recipe_GloriousVegetables

Throughout the book, you’ll find meats, cheeses and seafood are used as  seasoning, while the vegetables are the stars of the main event. Chapters are designated “Appetizers,” “Garden Soups and Salads,” “Pasta, Risotto, Gnocchi, and Polenta,” “Pizza, Calzoni, and Panini,” “Main Courses,” and “Side Dishes.” Rounding out the book are a few desserts – incorporating great vegetables Chocolate Zucchini Cake, and a Winter Squash Panna Cotta. Still hankering for more? Preserves and condiments crafted with vegetables: Tomato Marmalade and Pickled Snacking Peppers. Great basics like Fresh Egg Pasta Dough and Simple Tomato Sauce are here too, inspiring confidence for all.

We’ve also made the Capricci with Slow-Roasted Cherry Tomatoes and Cream. It was fabulous on a cold winter night. We didn’t have the Capricci so we chose Festoni. Gigli would be another good choice to capture all of the goodness in this recipe. This might not be the best way to start your diet, but this is a very satifying meal, when served with a salad!

We highly recommend The Glorious Vegetables of Italy. Make it part of your New Year’s Resolution.

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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!