MARCH 2021 PROMOTIONS
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.
AGRUMATI EXTRA VIRGIN OLIVE OIL PRESSED WITH CITRUS
The olive harvest winds down as the citrus fruits are reaching their peak. It is traditional to crush a portion of the olives with the rinds of citrus fruits, typically lemons, oranges and tangerines. Marina crushes select estate olives together with Italian grown fruit to create delightful oils redolent of citrus and flowers. These are superb finishing oils that are wonderful to cook with too.
“GRANDVERDE” EXTRA VIRGIN OLIVE OIL WITH ORGANIC SICILIAN LEMONS
NOTES: Golden with emerald depths. Olives from the family estate are crushed together with the aromatic,
hand pared rind of organic Sicilian lemons following a time- honored formula.
PAIRINGS: Sprinkled on bresola, for dressing vegetables, to prepare pasta with capers and olives, to marinate swordfish steaks and kebabs or to sauté the rice for lemon risotto.
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.
MÈRE GOUTTE 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.
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.
SAPORI DI CASA
FREE RANGE EGG PASTA
SAPORI DI CASA IS A SMALL, FAMILY-OWNED COMPANY, WITH A PASSION FOR THE HIGHEST QUALITY PASTA L’UOVO. THEIR PASTA IS HANDCRAFTED EXCLUSIVELY WITH 100% SICILIAN GRAIN AND ONLY THE YOLKS OF FRESHLY CRACKED FREE-RANGE EGGS. Premium ingredients and hand production create an artisan pasta that perfectly absorbs sauces and condiments and whose taste and texture rival homemade. Special production methods yield a pasta that cooks in just 1-2 minutes. Excellent for food service applications. Use in tandem with cream sauces, ragùs, mushrooms, vegetables and seafood.
SPAGHETTI alla CHITARRA
In Abruzzo this cut is served with a ragú of beef or pork.
$6.50 250 GR (9 OZ)
The classical Roman dish is served with only butter and Parmesan.
$6.50 50 GR (9 OZ)
Blend truffle sauce with cream to dress this cut.
$6.50 250 GR (9 OZ)
Mushrooms sautéed in butter, leeks with deglazed with white wine and thickened with cream.
$6.50 250 GR (9 OZ)
EUKADI (BASQUE REGION)
SARDINAS A LA ANTIGUA /“OLD STYLE”
SARDINES in EXTRA VIRGIN OLIVE OIL
Silvery Sardina pilchardus cleaned by hand, fried in extra virgin olive oil. Hand packed in glass to ensure their quality and showcase their beauty. Their flavor improves with the years, becoming more tender and delicate. Savor these in a salad with fennel and black olives, in fisherman’s eggs or simply on buttered country bread.
ITEM #ORT300 12/190 GR (6.7 OZ) GLASS JAR
BONITO del NORTE in EXTRA VIRGIN OLIVE OIL
Use this firm, tasty tuna to stuff tomatoes or peppers, in a salad dressed with an extra virgin oil scented with mandarin or lemon and wine vinegar or stirred into a jarred arrabbiata sauce to serve.
ITEM #ORT500 8/1825 GR (64.37 OZ) MASTER CASE
ITEM #ORT501A 12/112 GR (3.95 OZ) OVAL TIN
ITEM #ORT503 5 SLEEVES /10 50/92 GR (3.25 OZ) SMALL TIN IN BOX
ITEM #ORT503A 10/92 GR (3.25 OZ) ROUND TIN IN BOX
ITEM #ORT507 5 SLEEVES/6 30/250 GR (8.8 OZ) LARGE ROUND TIN
ITEM #ORT510 12/220 GR (7.76 OZ) GLASS JAR
KOSHER YELLOWFIN TUNA in OLIVE OIL
Yellowfin tuna has a firm flesh, juicy and delicious. Line caught. NO nets - dolphin safe. Cooked in seawater and hand-packed in olive oil. Kosher.
ITEM #ORT601 12/220 GR (7.76 OZ) GLASS JAR
BONITO del NORTE “VENTRESCA”
Ventresca is cut from a triangular area on the bottom of the fish near the head. Preserved as fine fillets in olive oil, the belly meat is the most tender, delicate and subtly flavored cut of all. Conservas Ortiz uses only unbroken fillets, hand-packed in extra virgin olive oil. This is the tuna to use in Niçoise salad.
ITEM #ORT504A 10/110 GR (3.88 OZ)
OVAL TIN IN BOX 1 SLEEVE/10 TINS
DIJON MUSTARDS & CORNICHONS
LA MOUTARDERIE HAS BEEN STONE GRINDING MUSTARD IN BEAUNE, THE ANCIENT WINE CAPITAL OF BURGUNDY, SINCE 1840.The last independent, family held mustard mill in Burgundy is committed to traditional manufacturing methods and know-how of steeping the seeds in verjuice, vinegar, brine and white wine.
EDMOND FALLOT uses the finest ingredients; Burgundy mustard seeds, IGP Burgundy white wine, Dijon black currants, Périgord walnuts, French tarragon and family
recipes to artfully blend this authentic Dijon mustard. The result is an incomparable robust flavor not available in commercially produced “Dijon-style” mustards.
Mustard production has been important to the regional economy since the 14th Century. Edmond Fallot encourages a revival of mustard cultivation and works to preserve and further the traditional food ways of Burgundy.
Black and brown mustard seeds are steeped in verjuice, brine and wine vinegar then stone ground and sieved for a smooth, golden paste with a ton of bite! This is the classic ingredient in true mayonnaise, vinaigrettes and pan sauces, a necessity for any pantry.
OLD FASHIONED SEED STYLE MUSTARD
A combination of black and brown mustard seeds macerated in verjuice, brine and wine vinegar, then roughly milled leaving some seeds whole. This version is not sieved. A hearty, more rustic, less spicy version of Dijon that adds crunch and texture to your dish. Excellent for coating a leg of lamb for roasting or cuts for the grill.
GREEN PEPPERCORN DIJON MUSTARD
Unripe, green, Madagascar peppercorns with a piquant bite are blended into Fallot’s classic Dijon mustard for a fresh and creamy condiment, an excellent choice for red meats like a fillet of beef or magret de canard.
BASIL DIJON MUSTARD
Fragrant summer basil blended with Fallot’s Dijon is an unbeatable combination! Use to thicken a pan sauce for salmon. This is the absolute best mustard ever on an heirloom tomato BLT!
BLACK CURRANT DIJON MUSTARD
Black Currants (cassis) are a traditional crop in Burgundy. Fallot is committed to preserving and furthering the traditional foods of their region. This is a brilliant combination of tangy fruit with spicy Dijon mustard for a unique flavor that pairs beautifully with roasted poultry and game.
TARRAGON DIJON MUSTARD
Anise scented French tarragon is combined with classic Dijon for an elegant, brilliant green sauce. Blend with cream to nappe a chicken sauté or to help bind a potato salad.
HONEY BALSAMIC DIJON MUSTARD
Smooth, sweet honey and balsamic tempers the fire of Dijon to create an irresistible sauce for chicken or pork. Add to sandwiches or pan sauces where you want a little sweetness to bring out the flavor of your dish.
HONEY & GINGERBREAD WHOLE GRAIN MUSTARD
Gingerbread made with honey is another regional specialty of Burgundy. Dijon, is noted for its Pain d’Epices. This mustard blends the sweetness of honey and warm spices with the heat of Dijon mustard to balance the richness of pâté, rillettes or along with
a country loaf, a ripe Époisses de Bourgogne and a Trappist ale.
IGP BURGUNDY DIJON MUSTARD
“Dijon” mustards abound; regardless of their place of origin. To encourage a renaissance of mustard cultivation in Burgundy and to establish the preeminence of the region’s product, Fallot has produced the only IGP mustard in existence. Only mustard seed cultivated in the region is blended with AOC Burgundy wine to produce
a distinct mustard that reflects the region’s centuries of gastronomy.
PROVENÇAL DIJON MUSTARD
Fallot’s Burgundy Style extra fine gherkins are a natural accompaniment
to charcuterie and cheese plates. These crispy and tart cornichons are flavored with vinegar, tarragon, mustard seeds and pearl onions.
HORSERADISH DIJON MUSTARD
Horseradish and mustard have been blended together at least since Elizabethan times. Traditionally it is served with roasted meat, typically beef. Excellent on a roast beef or short rib sandwich, but do try this with smoked fish; trout, sturgeon, salmon...
WALNUT DIJON MUSTARD
This unusual combination of renowned Périgord walnuts with Dijon is a real show stopper! The nutty flavor of walnuts compliments the bite of Dijon. Delicious with smoked duck breast or confit. Add to a vinaigrette for a salad of frisée, apples and blue cheese.
SALMON with TARRAGON DIJON MUSTARD CREAM
4 thick pieces of salmon cut from the center of the fillet, skin removed
1 teaspoon coarse salt
Freshly milled pepper to taste
3 tablespoons of Edmond Fallot Tarragon
Dijon Mustard 1 cup heavy cream
4 smallish shallots, finely chopped
2 tablespoons of butter
1/4 cup of dry white wine
1 tablespoon finely chopped fresh tarragon
PREPARE the SALMON.
Blot the salmon dry with paper towels. Sprinkle both sides with the coarse salt and pepper. Pat the seasoning on to the fish. Blend the mustard into the cream. It will thicken. Heat the butter in a sauté pan over medium heat until the foam subsides. Stir in the shallots. When they are translucent, remove them from the pan and reserve.
Raise the heat to medium high. Wait a minute for the pan to get hotter. Swirl in a bit more butter if you need it. Drop the salmon into the pan. After 2 minutes, flip each piece and cook an additional two minutes. Remove the salmon to a warm plate and cover with foil.
MAKE the SAUCE.
Put the shallots back in the pan. Deglaze the pan with the wine. Scrape up all the browned bits. Stir, to dissolve everything that has stuck to the pan. When the wine has reduced by half, turn the heat to medium. Stir the seasoned cream into the pan juices. Keep stirring and let the sauce thicken up for 3 minutes.
FINISH the DISH.
Put the salmon into the sauce and cover for 3 minutes. It should be translucent in the center. If you do not like your fish rare, leave it for minute or two longer. Lift the salmon from the pan. Put a spoonful of sauce on each plate. Plate the fish and top it with another spoonful of sauce. Garnish with tarragon.