Italy's Finest Olive Oil

We get a LOT of questions about hydroxytyrosol. It is believed to be the most beneficial component of extra virgin olive oil. You may recognize it as the peppery component. Certainly that peppery, throat-catching, burn is an indicator. There's no perfect test for hydroxytyrosol in the U.S. and the most meaningful indicator is the polyphenol level.

Just recently, we took a look at the lab report for Rosselli del Turco Extra Virgin Olive Oil, 2009, DOP Chianti Classico, and found that the polyphenol level is an astounding 502 mg/kg. WOW!

So, if you are looking for olive oil for its heart-healthy benefits, be sure to try Rosselli del Turco! Click the photo to take a look at this great heart-healthy selection.

The best olive oil is the freshest and that's something we believe in. But sometimes, there are bargains to be had. If the date is not labelled we assume that the best by date is two years from the harvest date. Producers in Italy may choose to add a best by date that is 18 months to 2 years from the bottling date. We keep track of the best by dates on the olive oils in our warehouse to make sure our stock stays as fresh as possible.

Always check Olio2go's sale page. A couple of months before the "best by" date, you'll find exceptional quality oils at great prices. These are olive oils that we will happily consume at home for months and months after the best by day. While we don't recommend giving a gift that "appears to be expired" they are perfectly fine or absolutely great for meals at home. Our olive oils are stored in a temperature controlled warehouse with minimal exposure to light. All bottles are kept in sealed cases until shipped to you. Try a great value like Colli Etruschi from our sale page!

I've spent some time this week looking at the rules regarding DOP certification as set by the EU. It means that for each certified olive oil the entire process from growing to bottling must take place within the designated region. Furthermore, there are standards for the varietals, acidity, and polyphenols for each region, based on the native varietals. It's all quite interesting.

Further investigation is needed for the less-well-defined IGP rating. More on that next time.

A press release announcing the Re-Launch of our site has been issued by PR Newswire. You can see the press release here. here.

Olio2go launched a new site this week! It has the same URL but a great new look. What I love most? It's so easy to search for specific characteristics -- Chianti Classico, Nocellara, monocultivars, etc!

It is our first full season with the new porch and Hope and Eric joined us for celebrations to begin the summer.

For appetizers, we sampled a grape must jam (think: Balsamic Vinegar jam) on taleggio cheese with Carrs Cracked Pepper Crackers.

We also had a tasting of three olive oils: Bellini from Marche, Capezzana from Tuscany, and Olio Verde from Sicily. Hope thought that the Olio Verde was spicy, Capezzana was "what extra virgin olive oil should taste like", and also appreciated the characteristics of the Bellini.

For the next level of divine characteristics, we also sampled Villa Cappelli's balsamic vinegar, straight, on teaspoons. Eric characterized is as a fine "shot". And the gasps were fully in appreciation of the balsamic.

Our grilled pizzas were (1) basil, grape tomatoes, and black olives, (2) Spinach and salami, and (3) red peppers and onions.

The wine was a Vernaccia from San Gimignano, and the salad was field greens with Capezzana and Manicardi 12. Rounding out the table: Tuscan Beans, a "Tuscan" Canteloupe (hey, that's what Wegmans' called it), and Trader Joe's Chocolate Ganache!

We're big fans of homemade pizza, on a pizza stone in the oven or on the, grill outdoors. Left to right: (1) Basil and Arugula Pesto, sauteed red pepper, Vidalia onion slivers, (2) Sauteed red peppers, sauteed mushrooms and sauteed arugula, (3) Fresh tomato, vidalia onion slivers, topped with arugula, after grilling. Two were grilled and one was baked in the oven. Gianfranco Becchina's Olio Verde was used for every step of the process, from the pesto made the night before, to the sautee pan for the veggies, and even brushed on the pizza dough. Inspiration?

Trying to have a family dinner lately is a bit of a challenge, with sports and multiple schedules. It's time to rely on slower cooking for delightful food. Yesterday I had just enough time to prepare a roasting pan of vegetables before running out the door -- onions, carrots, red bell peppers, a couple cloves of garlic. With a drizzle of Olio2go's (http://www.olio2go.com) Merlano Extra Virgin Olive Oil and Canonica Verde's Umbrian Roasting Blend, the gems of the garden were perfectly roasted after an hour at 375F. That's just enough time to do the transportation run for our portion of the field hockey team.

I recently read The Monster of Florence ... I picked it up thinking it was a mystery and returned home to find that it is non-fiction about a series of murders throughout Tuscany, in the towns surrounding Florence. It is stunning and scary. The murderer has never been found.

OK, so the best part? The geography! The locations of the olive oil estates, such as Castello di Poppiano, whose Laudemio we carry!

Yesterday's email load included Kirk Leins' Everyday Gourmet issue on Regional Sandwiches. In the issue he had a review of new products he'd tasted ("Quality Junk Food"!) and he mentioned Orville Redenbachers' Natural Popcorn, Salt and Cracked Pepper.

I thought about this all day, and when at home again, I made a batch of popcorn (virgin, no chemicals, no bags) in the microwave, and then drizzled it with a favorite from Olio2go, Tenuta di Capezzana and dusted it with cracked pepper and sea salt. Snacked on the porch, while the neighbor gardened and it was an astounding delight!

You can request Kirk Liens' Everyday Gourmet by sending an email to: egcuisine@gmail.com

Wow, what a great holiday. We had fun breaking our sales records and offer many thanks to those who love great olive oil and balsamic vinegars. The fresh press Novello and Olio Nuovo were as strong as ever: Olio Verde, Capezzana, and Canonica Verde! The Tuscan Trio was a suprise hit. Customers loved the Frantoio Franci gift selection, and also the Merlano Pestos and Pates were added to many orders. Oh, and I love the cookbooks -- especially the new Seasons of Sicily by Natalia Ravida and Sweet Myrtle & Bitter Honey by Efisio Farris (reviewed TWICE in the New York Times during December 2007!)!

Olio2go was mentioned in today's Myrtle Beach Sun Times and Online edition. See: Liquid gold for details. Read my comments on authenticity!

Photo: Titone DOP Valli Trapanesi, Sicily from
Olio2go

The hot seller over the past weekend were the new pestos and pates from the Merlano line at Olio2go. "Red Pesto", Genovese Pesto with Truffles, and Red Pepper & Eggplant Pate flew out the door. You'll find these listed under Ferento. Or search for "merlano".

Frankies 457 DOP Valli Trapanesi has quite a following and fans of the both of the fun restaurants and great Sicilian olive oil are finding their favorite oil among the 60+ artisanal olive oils at Olio2go.

This is a great time of year to enjoy being at home. So much of the country has had impressive weather, that staying home with a good bowl of something warm may be the best thing to do. And, after the constant busy-ness of the holidays, I enjoy the time at home. I've recently refreshed my winter cooking with Farro and Polenta.

With the farro, I pulled together a rich Tuscan soup with beans, tomatoes, sage, and great crusty bread.

For Sunday night's dinner with steaks on the grill, with no shortcuts, it took the full 45 minutes to make a rich, phenomenally creamy polenta. The portobella mushrooms, splashed with Montepulciano D'Abruzzo were spectacular with the polenta (gently stirred with shredded cheese) and steak. The field greens plus arugula came together in a great salad. The olive oil? Tuscan of course: Castellare L'olionovo.