December 2020 Promotions
OUR COLLECTION OF EXTRA VIRGIN
OLIVE OILS FROM ITALY, FRANCE & SPAIN
TRUFFLE INFUSED EXTRA VIRGIN OLIVE OILS
DELICATE METHOD PASTA FROM APULIA
10% OFF ALL PRODUCTS IN THIS PROMO
BADIA A COLTIBUONO EXTRA VIRGIN OLIVE OIL
BADIA A COLTIBUONO IS WIDELY CONSIDERED BY CHEFS, FOOD CRITICS, CONSUMERS, AND MEDIA AS THE BENCHMARK EXTRA VIRGIN OLIVE OIL, BY WHICH ALL OTHERS ARE JUDGED. This was the first Tuscan Extra Virgin Olive Oil introduced into the United States, almost half a century ago.
CULTIVARS: A blend of Frantoio, Leccino Minerva, Leccio del Corno, Maurino and Pendolino.
NOTES: This extra virgin olive oil is golden yellow, with green nuances. This oil has an intense aroma of fresh olives with a hint of toasted nuts. The distinct peppery sensation produced at the back of your throat on the oil’s finish and bitter after taste are typical of oils produced from hand harvested ripening olives.
PAIRINGS: Use to dress panzanella, a salad made with yesterday’s bread and summer vegetables, spooned over warm grilled bread
and sprinkled with sea salt, on salmon tartare or to finish kale and cannellini bean soup or any dish that calls for a drizzle of “olio crudo”.
THE HISTORIC ESTATE WAS ESTABLISHED AS A MONASTERY IN 1058.The monks grew vines and olives. Since 1846 it has been tended to by six generations of the Stucchi Prinetti family. In 1962 Piero Stucchi Prinetti realized the potential of
the estate’s extra virgin olive oil. He treated his oil production just like his fine wine, taking care in the selection of the fruit and pressing it immediately after harvesting.
ALBERETO EXTRA VIRGIN IGP TUSCAN OLIVE OIL
A PORTION OF BADIA A COLTIBUONO’S OLIVE GROVE AT PODERE ALBERETO, OVERLOOKING THE ARNO RIVER VALLEY, IS DEDICATED TO THE PRODUCTION OF THIS ORGANIC OIL. Pressed immediately after
harvest to achieve the full expression of this rare oil’s aroma and flavor. Production is limited.
CULTIVARS: 100% estate grown, EU Certified Organic Maurino and Leccino Minerva.
NOTES: This IGP Tuscan olive oil is a deep emerald green. It has a grassy perfume with notes of asparagus, tarragon and sage. Intensely flavored with a deep pepper finish.
PAIRINGS: On grilled bread rubbed with garlic and topped with sliced tomatoes and arugula, lavished
on grilled vegetables as antipasti, to dress a chick pea salad or to anoint beef carpaccio with Parmigiano and porcini.
THE VILLA MANODORI LINE IS CRAFTED BY WORLD-FAMOUS THREE-MICHELIN-STARRED CHEF MASSIMO BOTTURA OF MODENA, ITALY. The name Villa Manodori harks back to a 16th century estate located in Modena’s countryside. He says that “Inspiration comes from the world around me- from art, music, slow food and fast cars.” Chef Bottura takes great pride in Modenese culinary traditions and products.
TUSCAN BLEND EXTRA VIRGIN OLIVE OIL
CULTIVAR: Blend of typical Tuscan varietals; Mariaolo and Leccino.
NOTES: Villa Manodori Extra Virgin Olive Oil was created to compliment Villa Manodori Aceto Balsamico di Modena. Spicy, green tomato flavor derives from handpicked olives that are cold pressed. Medium pungency and bitterness.
PAIRINGS: Villa Manodori Extra Virgin Olive Oil is an all- purpose oil used extensively by Massimo Bottura from the preparation to the finishing of plates at Osteria Francescana. Try this on a salad of arugula, apples, bacon and shaved Parmigiano with aceto balsamico or as the flavoring in an olive oil gelato sprinkled with sea salt.
TAGGIASCA LIGURIAN EXTRA VIRGIN OLIVE OIL
CULTIVAR: 100% Taggiasca olives.
NOTES: The olive trees grow on sunny mountain terraces bathed by a sea breeze that lends a special character to this oil. Golden- yellow color with delicate flavor of almonds and ripe fruit. Sweet and rounded finish.
PAIRINGS: Use for dishes where you don’t want the flavor of the oil to dominate. To prepare a fish soup, to dress an insalata di mare, or on a potato salad.
GALATEO & FRIENDS WAS CREATED IN 2002, IN ARMA DI TAGGIA, LIGURIA BY MARCO BONALDO. His company is dedicated to the art of good living and the best of the Italian culinary experience. The company produces extra virgin olive oil made from Ligurian Taggiasca olives. The groves are in western Liguria, on terraced mountainsides washed by sea breezes.
TAGGIASCA EXTRA VIRGIN OLIVE OIL
CULTIVAR: Monovarietal. 100% Taggiasca olives.
NOTES: Clear golden yellow. It is mild with
a smooth finish. There are traces of ripe fruit, flowers, almonds and pine nuts. It is languid and sweet with a round and delicate finish.
PAIRINGS: This is the oil to use when you want a milder flavor that will not overpower the other ingredients in your recipe, for a summery pesto alla Genovese on trenette, with new potatoes and green beans or a wintry walnut pesto. This is a beautiful oil to moisten whole grilled, oven baked or steamed fish.
PALMA DI MONTECHIARO
THE CONTRADA MANDRANOVA IS A FEW MILES FROM THE SOUTHERN COAST OF SICILY CLOSE TO BAROQUE CITIES AND ANCIENT RUINS. Olives trees, blown by the Sirocco and Maestrale have been cultivated here for millennia. Mandranova extra virgin olive oils are monocultivar, meaning the oil is extracted from only one specific variety of olive. Accurate control processes at each stage of production yield a product of the highest quality, recognized by awards in Italy and internationally.
CERASUOLA EXTRA VIRGIN OLIVE OIL
CULTIVAR: Monocultivar. 100% Cerasuola olives grown on the Mandranova farm.
NOTES: This oil is green. It is medium fruity, with hints of olive, hay, almond and marjoram. The bitterness is prevalent, followed by a slight hint of spice.
PAIRINGS: “Poach” tuna with garlic and bay laurel in this oil. Use it for spaghetti with anchovies or chicken roasted with lemons.
NOCELLARA EXTRA VIRGIN OLIVE OIL
CULTIVAR: 100% Nocellara olives grown on the Mandranova farm.
NOTES: This oil is a beautiful green with golden highlights. Intensely fruity, with hints of fresh grass, artichoke and tomato. Its pungency and bitterness are perfectly balanced.
PAIRINGS: Dress a salad of blood oranges, fennel and olives, in pasta alla Norma or on swordfish.
SCION OF AN ANCIENT AND ILLUSTRIOUS ROMAN FAMILY, MARINA COLONNA
HAS BEEN PRODUCING EXTRA VIRGIN OLIVE OILS ON HER ANCESTRAL ESTATE, MASSERIA BOSCO PANTONI, San Martino in Pensilis, since 1986. She cultivates 22 varieties of olives on 135 acres, half of which are certified organic. Each olive variety is hand harvested, processed, milled and cold pressed separately all in the same day. Then the various oils are blended to taste.
MARINA COLONNA CLASSIC EXTRA VIRGIN OLIVE OIL
CULTIVARS: Frantoio, Peranzana, Leccino, Asscolana, Cortina, Cima di Melfi, FS17, Nocellera del Belice, Maiatica, Kalamata and other experimental varietals.
NOTES: Yellow-green, fruity oil with balanced spice and bitterness. Aroma of olives, apples and green tomatoes. The taste is grassy and light with a hint of pepper at the finish, with an aftertaste of ripe tomato and artichoke.
PAIRINGS:Drizzle on raw or grilled vegetables or baked stuffed artichokes, for spaghetti aglio e olio in an olive oil cake scented with orange and rosemary.
- FRANTOIO EXTRA VIRGIN OLIVE OIL, UNFILTERED
CULTIVAR: 65% Frantoio, 25% Moraiolo, 10% Leccino.
NOTES: This is a very fruity oil, well balanced with medium pungency. There are notes of artichoke and fresh herbs. A typical Umbrian oil with a bold and decisive flavor.PAIRINGS:To dress a salad of mixed greens, on broad beans served with mint and a few shavings of pecorino, to braise asparagus, for a mushroom frittata or spaghetti with cherry tomatoes and fresh herbs.
- FRUTTO DELL’OLIVOEXTRA VIRGIN OLIVE OIL, UNFILTERED
CULTIVARS: 50% Frantoio, 25% Moraiolo, 25% Leccino.
NOTES: This olive oil has a mild fruity taste balanced by the spiciness and bitterness of the oil. It has a medium to robust pungency. There is a hint of cinnamon and warm spice.PAIRINGS:Use for farro cooked with a mix of wild mushrooms, for roasting winter squash with spices and finished with a little honey or in a marinade for lamb spiedini.
IN ANTIQUITY THIS LAND WAS CULTIVATED BY THE ETRUSCANS.
Located in Spoleto in the heart of Umbria, Melchiorri has been in the market now for more than 40 years. Harsh climatic conditions here are not good for large scale production but the yield is of high quality. The olives are hand harvested between October and December and milled the same day. They follow the traditions of the harvest and selection of the olives and conclude with the crushing and extraction by careful craftsmen in modern and sophisticated mills.
A. L’INTENDITORE D.O.P. UMBRIA EXTRA VIRGIN OLIVE OIL
CULTIVAR: Monocultivar. 100% Moraiolo olives exclusively from Umbria.
NOTES: L’Intenditore has a delicate and fragrant floral bouquet with almond and fresh grass notes. It is full of fruity flavor. The oil is neither bitter or spicy but has a medium-mild pungency.
PAIRINGS: To prepare a soup or dress a salad of lentils from Castellucio, to blend with Norcia black truffles and a suspicion of anchovy as a spread for crostini or a sauce for pasta and for marinating game.
L’ESTORNELL & VEÁ
VEÁ HAS STOOD FOR THE HIGHEST STANDARDS OF QUALITY AND INTEGRITY IN THE CULTIVATION
OF OLIVES AND THE PRESSING OF EXTRA VIRGIN OLIVE OILS FOR MORE THAN 100 YEARS. Señor Avelino Veá, has preserved the traditional methods of cultivation and blending and has elevated those standards by introducing the latest production techniques. Veá has earned recognition among the world’s most discerning chefs and restaurateurs who value the oil for its fine subtle flavor and consistency.
VEÁ EARLY HARVEST EXTRA VIRGIN OLIVE OIL
CULTIVAR: Monocultivar. 100% Arbequina.
NOTES: This oil is produced from 100% Arbequina olives picked very early. It is harvested by hand, before the olives
have fully ripened, during the first 5 days of the harvest in early November. The result is beautiful green and fruity oil, with a distinct aroma of green tomato. It has a fruity flavor and fresh sensation with an aftertaste of almonds.
L’ESTORNELL ORGANIC EXTRA VIRGIN OLIVE OIL
CULTIVAR: Monocultivar. 100% Organic Arbequina.
NOTES: This oil is produced from organic Arbequina olives from the Veá estates, as well as the harvest of other growers in the locality. Cold winters and dry summers make the region particularly suitable to organic cultivation. Certified by the Catalan Council of Organic Production, under the EEC. Sweet, slightly nutty, almond flavor with a peppery quality and spicy aftertaste.
PAIRINGS: Sautéed with vegetables for shakshuka, pooled on hummus, drizzled over grilled peaches and figs or to coat cauliflower with turmeric before oven roasting.
L’ESTORNELL EXTRA VIRGIN OLIVE OIL
CULTIVAR: Blend of Arbequina and Picual.
NOTES: L’Estornell Extra Virgin Olive Oil is personally selected and blended by Avelino Veá to give an olive oil of exceptional fragrance and delicacy. It is cold pressed from grown near the village of Sarocca de Lerida.
PAIRINGS: This is a gorgeous all around oil. Try it for salmorejo, a cold bread and tomato soup, for a lemon or for frying up leek or shrimp fritters.
L’ESTORNELL 100% ARBEQUINA EXTRA VIRGIN OLIVE OIL
CULTIVAR: 100% Arbequina.
NOTES: This beautifully designed bottle contains 100% Arbequina olive oil and exhibits all the traits this olive is prized for. The flavor of artichoke predominates with a sweet aftertaste and a smooth, subtle finish with no pepper. It is an excellent value.
PAIRINGS: Whip into mashed potatoes, dress a watermelon and feta salad, on chick peas and lentils or to braise whole baby vegetables.
VEÁ LES COSTES ESTATE EXTRA VIRGIN OLIVE OIL
CULTIVAR: 100% Arbequina olives.
NOTES: A limited production oil from trees that are 200 or more years old. The same families have tended these trees for generations. It has a big ripe, mild flavor with persistent nuances of dried fruit and almonds, a mild peppery finish and a slight chocolate return.
PAIRINGS: Grilled fish or assorted vegetables, a simple tomato salad, green beans with baby peas and edamame or simply with a loaf of bread.
L’ESTORNELL COLUMBUS QUINCENTENARY EXTRA VIRGIN OLIVE OIL
CULTIVAR: 100% Arbequina olives.
NOTES: Avelino Veá, has produced this oil exclusively from the fruit of verified 500 year- old trees to commemorate the historic voyage of Christopher Columbus from Spain to the Americas. Presented in hand-crafted glass ‘taberna’ decanters, of the type used throughout Spain during Columbus’ lifetime. Individually gift boxed in Galician pine. This is a strictly limited, numbered edition.
PAIRINGS: As a flourish on fennel and asparagus, fresh or aged cheeses, or salad greens. Serve with your fine china and crystal.
PAGO MEANS A DELIMITED AREA OF LAND WITH A UNIQUE MICROCLIMATE AND SOIL, FROM WHICH WINES AND OILS WITH SINGULAR QUALITIES ARE OBTAINED. The pago of Carlos Falcó has been his family patrimony since 1292. Carlos decided to grow the Marqués de Griñón label into a symbol of global excellence. Olive oil is one of his great passions and he has invested time and resources; planting groves and building a modern almazara to process and bottle the highest quality extra virgin olive oil.
OLEUM ARTIS EXTRA VIRGIN OLIVE OIL
Estate harvested, custom blended, extra virgin olive oil processed within two hours of being harvested.
CULTIVAR: Predominately Picual blended to taste with Arbequina.
NOTES: A gleaming, golden hue. Vivid and intense aromas reminiscent of green tomatoes, freshly mowed grass, artichoke and mint. Concentrated green vegetable and nutty aromas on the palate. Finish is pleasantly spicy and persistent. Estate bottled in the Bordeaux bottles used for the family’s world class wines.
DUO EXTRA VIRGIN OLIVE OIL
CULTIVAR: Blend, predominately
Arbequina with Picual.
NOTES: It has a fruity aroma with hints of almond and banana, a mild ripe olive flavor with notes of green grass and fresh herbs.
PAIRINGS: Simplicity is best. Use to dress vegetables or seafood a la plancha or drizzled on goats milk Garrotxa cheese.
ARBEQUINA LIMITED RELEASE EXTRA VIRGIN OLIVE OIL
CULTIVAR: Monocultivar. 100% Arbequina olives
NOTES:Arbequina olives are associated with Lérida in Catalonia. They are used for oil and as table olives. Moderate green grass, floral, aromatic, fruity and mild.
PAIRINGS: Pan con tomate, toasted bread rubbed with garlic, slathered in oil and topped with tomato for breakfast, roasted or grilled peppers and eggplant, or to blend almonds and tomatoes into romesco sauce.
PICUAL LIMITED RELEASE EXTRA VIRGIN OLIVE OIL
CULTIVAR:Monocultivar. 100% Picual.
NOTES:Picual are oil rich olives that are typical of Jaén in Andalusia. The cooler climate here near Toledo lends it finesse and complexity. Intense green grass and tomato leaf in the nose. Picual has a medium body, smooth texture with a medium body and pronounced finish with a peppery kick. “Exuberant” with “great personality”.
PAIRINGS:In gazpacho in any of its permutations, for all manner of tapas, patatas bravas and gambas al pil pil, shrimp in garlic.
NEAR THE ANCIENT TOWN OF CORRENS-VAR, SITS CHÂTEAU MIRAVAL, TUCKED AWAY IN ITS OWN VALLEY SURROUNDED BY VINEYARDS, OLIVE TREES AND OLD FOREST. In addition to its award-winning white and rosé wines, Miraval is producing a limited edition of extra virgin olive oil. 26 acres of organic olive groves are under cultivation on Roman era dry stone terraces. Warm, sunny days, cool nights and fertile soil contribute to an oil with exceptional terroir. The oil is skillfully blended from the château’s olives and 100% organic olives from neighboring groves, using the finest modern extraction methods.
ORGANIC EXTRA VIRGIN OLIVE OIL
CULTIVAR: Blend of 100% organic Verdale, Picholine, Tranche, Lucques, Aglandau, Cayon and Arboussane.
NOTES: It has an aroma of freshly cut grass. A velvety oil. The palate is pungent and peppery with notes of almonds, hazelnuts and stewed artichoke. The finish is long and spicy with a mild astringency. Well balanced.
PAIRINGS: Use this oil to dress a composed salade Niçoise or pan bagnat, prepare ratatouille, finish roasted monkfish or for artichokes barigoule; braised in white wine with onions, carrots and thyme.
EUGÈNE POPELIN, A PHARMACIST, OPENED A SHOP IN
THE MARAIS TO ACQUAINT HIS PARISIAN CLIENTS WITH PROVENÇAL OILS IN 1822. He believed “l’or vert est un elixir” (“the green gold is an elixir”). Modern science agrees. The nearly 200 year- old enterprise is still privately held and keeping shop in the Marais. The main task of A L’Olivier is the meticulous selection of its olive oils to ensure impeccable quality. To that end, they scour the oil producing regions of the Mediterranean to unearth the best vintages for you. Handsomely packaged.
MÈRE GOUTTE EXTRA VIRGIN OLIVE OIL
Mère goutte is a 19th century term that refers to the first drops of oil to fall from the olive pâté before it has been pressed. This first drop was deemed the best by connoisseurs. Today, the term Mère goutte is a hallmark of A L’Olivier, indicating an extra virgin olive oil of the highest quality.
CULTIVAR: Arbequina and/ or Hojiblanca.
NOTES: This well balanced, medium fruity oil has an attractive aroma of citrus fruits, cut grass and culinary herbs with floral undertones. In the mouth it is a salad bowl of leafy flavors- the bitterness and pepper of arugula and a lingering herbaceous after taste.
PAIRINGS: On a salad of mixed greens or string beans with a tomato coulis, as a dressing for a potato and mussel salad with tarragon, for bathing roasted peppers in oil with garlic and basil, sautéed zucchini with mint and any variety of ripe summer vegetables.
EXTRA VIRGIN OLIVE OIL
True to Provençal style, the oil is low on acidity
and high on versatility. Beautifully presented in a traditional stoneware bottle and stylish tins and drums. This is an ideal oil for those looking for a fruity, mild olive flavor.
CULTIVAR: Arbequina and/ or Hojiblanca.
NOTES: Distinctly sweet, ripe tropical fruit and mild olive flavor. Product of the EU.
PAIRINGS: A great oil to blend a mayonnaise and its derivative, rouille, made with the addition of garlic, roasted red pepper and saffron, their relative a garlicky aioli, or pistou, the French basil pesto used to enhance minestrone.
BLACK TRUFFLE INFUSED
EXTRA VIRGIN OLIVE OIL
Natural flavor extracted from Périgord truffles gives this extra virgin olive oil an exceptionally powerful aroma. Use as a finishing oil. Add to a puree or soup of winter squash or on fresh tagliatelle.
WHITE TRUFFLE INFUSED
EXTRA VIRGIN OLIVE OIL
The white truffle from Alba, Piedmonte, Italy, is among the rarest jewels that nature produces. Use it to finish polenta, sprinkled on oven roasted potatoes dusted
PORCINI & BLACK TRUFFLE
EXTRA VIRGIN OLIVE OIL
The truffle essence is extracted in Grasse, France, the world’s perfume and essential oil capital. This rich oil is for enhancing mushroom risotto, pasta, and pizza.
A L' Olivier
MUSHROOM FRICASSEE with BLACK TRUFFLE CREAM
6 oz. mushrooms (beech, chanterelles, oyster, shiitake, hen of the woods, porcini etc.)
A L’ Olivier Extra Virgin Olive Oil
1 teaspoon shallot, finely minced
1 teaspoon flat parsley leaves, finely chopped Knob of butter
Pinch of finely ground black pepper
1⁄2 cup heavy cream
Pinch of fine sea salt
MAKE the FRICASSEE.
Start by cleaning the mushrooms then slicing them. Finely chop the shallot and mince the parsley. Pour a drizzle of olive oil into a frying pan over medium heat with the mushrooms. When they have a good color, turn off the heat and add the shallots, parsley, pepper and butter to the pan. Mix, then keep warm. Pour the cream into a pan, add salt. Heat for a few seconds. Stir in the truffle oil. Emulsify the mixture using a hand blender. Mound the mushrooms in a small bowl. Spoon the truffle cream over the mushrooms.
PASTIFICIO BENEDETTO CAVALIERI
DURUM WHEAT SEMOLINA PASTA
THE CAVALIERI FAMILY BEGAN FARMING WHEAT IN SELECT FIELDS IN APULIA IN THE EARLY 1800’S. THEY WERE MILLING THE GRAIN BY THE 1870’S. Benedetto founded the pasta factory in 1918, dedicated to the production of first choice, artisan pasta using the best grain, innovative processes and up to date machinery adhering to the time honored “DELICATE METHOD”. He introduced a method for drying the pasta using hot water heaters and fans rather than drying it on racks in the streets. His dedication to quality has been passed down through five generations.
A smooth-sided straight tubular pasta, traditionally used in baked pasta dishes from the timballos of Naples to the casseroles of Brooklyn. Cooking time: 12-13 minutes.
ORECCHIETTE & MARITATE
Typical of Naples, where frugal grandmothers save up the bits and pieces of different cuts and use them together. This is a mix of orecchiette and casarecci. Just right for pasta fagioli.
Cooking time: 11-12 minutes.
100% ORGANIC WHOLE WHEAT DURHAM SEMOLINA PASTA
Organic whole wheat pasta made from the most suitable varieties of 100% Italian durum wheat, skillfully produced using the “Delicate Method”. The result is a signature pasta with great tooth and a strong wheat flavor.