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GOURMET NEWS
G U I D E TO O I L S & V I N E G A R S
VOLUM E 80 , N UMBER 9
From Our Orchard to the Bottle
SE PTEM BE R 2 015
Colavita Releases Line of All Natural and Organic Sauces
Truly Spanish Oils from Rafael Salgado
Real olives, real grapes, real citrus, real herbs, and real vegetables are the ingredients in our olive oils and vinegars. That has
Drawing inspiration from the simple and pure cooking styles of Colavita’s Italian founders and ancestors, Colavita® has created two lines of allnatural and organic tomato sauces. In the classic Italian style, using ripe tomatoes and
Since 1875 and for five generations, Rafael Salgado has produced high quality premium olive oils, using only unique and native olive varieties grown in Spain. Its coupage of superior olives: Arbequina,
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By Frank Menacho and Marti Menacho, Owners and Olive Oil Sommeliers for Olivas de Oro
Trace-to-Source for Richer Taste and Extra Virgin Flavor
Rogers Collection: 20 Years of Quality Importing
As a new brand on the American market, Bellucci Italian Extra Virgin Olive Oil presents an opportunity for home chefs to begin using extra-virgin olive oil as a healthy finish and seasoning for dishes. Bellucci arrives fresh
Rogers Collection has been discovering the highest quality extra virgin olive oils and vinegars for more than 20 years. Many of the producers the company sources from are small family operators who have been in business for generations.
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A Healthy Choice from Ahuacatlan Avocado Oil
Choose True Extra Virgin Quality for Your Customers
Olivamed: Supplier of World Class Oils
By Bernard Speeckaert, Owner
Olivamed is a privately owned oil manufacturer and food processor located in Southwest Ohio. We focus on the purchasing and packaging of only the finest European oils. Olivamed takes great pride in the Continued on Page 18
From the DeMarco Family to Yours
GN: Where is Ahuacatlan Avocado Oil made?
In my 10 years in the olive oil business, I have seen a lot of change but also a lot of status quo. One thing is certain, though: the level of interest in olive
From the farm to the harvest, to your table, the DeMarco family has been a part of the finest production of 100 percent Italian, organic, first cold pressed, extra virgin, unfiltered, kosher olive oil for many generations with its
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An interview with Frank Storino, President of Storino’s Quality Products, the U.S. importer and exporter of Ahuacatlan Avocado Oil.
Big Paw Olive Oil Company
By David Neuman, CEO, Gaea North America, LLC
A&M Gourmet Foods: Tasty, Clean and Healthy
NYIOOC Best in Class Winners Named
GN: There are a lot of olive oil producers out there: What makes Big Paw unique?
BS: Our philosophy is based on producing
“A few years ago I found the perfect blank canvas to build my dream food plant, and my journey began,” said Irina Vialykh, Owner and CEO of A&M Gourmet Foods.
A record number of entries from dozens of countries were judged at the third annual New York International Olive Oil Competition in April. Despite a very challenging harvest season, 671 olive oils competed. Spain took home the most awards with 73, followed by Italy with 43.
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An interview with Big Paw CEO Bryan Saba.
By Katarina Milani, Marketing Manager, A& M Gourmet Foods
www.gourmetnews.com
Boundary Bend Comes to America BY LORRIE BAUMANN
Australia’s leading olive oil producer, Boundary Bend Olives, had been in California just long enough to get stationery printed with its address at a former John Deere dealership in Woodland, California, about 20 miles northwest of Sacramento, before the company started winning awards for its California oils at the New York International Olive Oil Competition. The April 15 competition drew nearly 700 olive oils from 25 countries for judging by an international panel of experts, and Boundary Bend took home four NYIOOC awards for Cobram Estate oils produced from California olives as well as five awards for oils produced in Australia. Cobram Estate Ultra Premium Picual, a medium picual oil from the U.S., won a NYIOOC Silver. Cobram Estate Super Premium Robust Blend, which combines leading varieties from California and Australia for a blend with a cut green grass nose, a strong spicy aroma and complex fruit flavors, earned a NYIOOC Gold Award. Cobram Estate Super Premium Medium Blend took home a NYIOOC Gold Award for appealing fresh fruity aromas and penetrating flavors, and Cobram Estate Ultra Premium Mission, from olives ultra coldpressed within four hours of picking, received a NYIOOC Silver Award. The company’s NYIOOC awards for Australian oils included two Best in Class Awards for Cobram Estate Ultra Premium Hojiblanca and Cobram Estate Super Premium Premiere, a Robust Blend oil that also won a Best in Class Award in 2014; Cobram Estate Robust Flavour Intensity, a full-bodied blend from Australia that was pressed within six hours of picking, which won a Silver Award; Cobram Estate Classic Flavour, a medium blend from Australia also pressed within six hours, which won a Gold Award and Cobram Estate Ultra Premium Picual, which was ultra coldpressed within four hours of picking and won a Silver Award in both 2015 and 2014. Boundary Bend Co-founder and Executive Chairman Rob McGavin announced the company’s plan to expand its operations to the United States in May, 2014, and in January of this year announced that it had set up operations on eight acres near 4
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Woodland, California under the guidance of fifth-generation California farmer Adam Engelhardt, formerly of California Olive Ranch, and now CEO of Boundary Bend’s U.S. operations. The company had a small crush last October using another company’s plant for trial runs with small batches of oil. Boundary Bend plans to be in commercial production in California this calendar year. “We do plan to plant our own groves. We’ve got the trees for the plantings ready and are assessing suitable land and expect to have that in process within the next year,” McGavin said. “We’re just waiting for all the balls to line up.” The company is eager to enter the American market because the country’s olive oil consumption is quite high, but domestic production is quite low, McGavin said. The U.S. is the fourth-largest consumer of olive oil globally, with consumption growing spectacularly over the past 25 years from a bit more than 100,000 metric tons per year in 1990 to the current figure of almost 300,000 metric tons per year, according to the International Olive Council. Per capita consumption in the United States is only 0.9 kg, which is comparable to per capita consumption in the U.K. and Germany, and the vast majority of that is imported, with only 3.8 percent of the olive oil consumed in the U.S. produced domestically. “Consumption of U.S.-produced oil is growing but is limited by supply,” McGavin wrote in a May 2014 letter to Boundary Bend stockholders in which he announced the plan to expand to the U.S. Boundary Bend Olives, founded in 1998 by college buddies McGavin and Paul Riordan, currently sells more olive oil in Australia than anyone else, and its Australia production, from its own groves in the Murray Valley region of Victoria, is greater than the entire volume of olive oil currently produced in the U.S. “We’ve grown from nothing 10 years ago to the number-one selling brand in Australia,” McGavin said. To his stockholders, he wrote that, “We believe we can replicate, in the USA, the success of our Australian integrated business, but we will be taking a conservative, long-term approach to our business strategy.” GN
Oli Aceti A
GOURMET NEWS
G U I D E TO O I L S & V I N E G A R S
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LEE M. OSER JR. Publisher
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Oli e Aceti is a product of Gourmet News, is published by Oser Communications Group ©Copyright 2015. All rights reserved. Reproduction, in whole or in part, without written permission of the publisher, is expressly prohibited. Executive and editorial offices located at: 1877 N. Kolb Road • Tucson, AZ 85715 T 520.721.1300 • F 520.721.6300 www.oser.com
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Spanish Olive Oils from Culinary Collective Recognized for Quality BY LORRIE BAUMANN
Spanish olive oils are attracting attention from the American press and from consumers who’ve started seeing them more often on their grocers’ shelves. The latest indication of the quality of some of these came in the form of the sofi Award presented to Castillo de Canena Smoked Arbequina Olive Oil, which was named Best Oil for 2015. Previously, Castillo de Canena Family Reserve Arbequina Extra Virgin Olive Oil won the sofi Award for outstanding oil in 2011. Castillo de Canena olive oils are imported into the U.S. by Culinary Collective, an import and distribution company that fosters small-scale production of flavorful, wholesome, heritage food by making a direct and inspiring connection between the producers of these foods and the North American food connoisseur. “For a long time, Spain was under the radar in terms of representation in the U.S. They’re being recognized now as some of the best olive oils in the world,” says Christine Weiss, who handles communications, marketing and sales for Culinary Collective. “Castillo de Canena was named one of the world’s best for quality recently by the Flos Olei Guide, a well-respected source for the international olive oil community. That’s a testimony to general Spanish quality. For a long time, Americans have regarded Italian olive oils as the best, but now they are recognizing Spanish oils, including single-estate olive oils, and they’re recognizing differences in the flavors of these oils.” The Castillo de Canena Smoked Arbequina Olive Oil is produced by slowly infusing the high quality Castillo arbequina
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oil with naturally produced smoke from a mix of oak, beech and birch wood, imparting undertones of caramel, vanilla and toffee into the final oil. It’s made by a company that practices environmental stewardship on its lands, using solar power, returning excess biomass to the land as compost, through organic cultivation methods and by making its packaging as environmentally friendly as possible, says Weiss. Castillo de Canena also produces an oil that’s certified biodynamic, Biodynamic Extra Virgin Olive Oil, made from picual olives. According to the Biodynamic Association, biodynamics is a spiritual-ethicalecological approach to agriculture, gardens, food production and nutrition in which farmers generally take a triple bottom-line approach, seeking outcomes in ecological, social and economic sustainability. “The processes necessary to be certified as biodynamic show in the final product. The flavor is incredible,” Weiss says. The oil is fresh and lively with full flavors of artichoke and olive leaf, and hints of fresh fruits, tomato, green banana, and ripe apple. Similarly, another Spanish oil offered by Culinary Collective, Olivar de la Luna XV Organic Olive Oil, made from Nevadillo Blanco olives from the northern part of Andalucia, comes from an off-the-grid farm that does everything with traditional means of production, aided by modern technology only to the extent that the product can be produced with the same high quality. “Also, everything that comes out of the process goes back into the land,” Weiss says. “Castillo de Canena and Olivar de la Luna are attracting attention from the press and from American consumers for
the high quality of the oil and the high environmental standards of the producers. The packaging of those two is just really beautiful, so attractive. It really is the complete package for an oil.” Extra Virgin Olive Oils in general are attracting interest from American consumers and the press as nutritional researchers continue to explore the role of dietary fats in cardiovascular disease. Researchers are finding that saturated fats are not quite the villains they’ve frequently been portrayed to be since the late 1960s, and have begun recommending that monounsaturated fats can have a beneficial effect on the heart when eaten in moderation and when used to replace saturated fat and trans fat in the diet, according to the American Heart Association. Among the best dietary sources of monounsaturated fat: olive oil, which contains about 77 percent of its total fat content as monounsaturated fat. According to Weiss, who is also a registered dietitian: “Olive oil has the added benefit not only of monounsaturated fats, but it’s very high in potent antioxidants called polyphenols,” she said, pointing to a recent study from the University of California, Davis on the use of extra virgin olive oil to prevent chronic disease. “Even though we’re talking about healthy fat, which is important, we can take a look at what else is in the oil,” she said. “The study found that daily intake of two tablespoons of polyphenol-rich extra virgin olive oil improved cholesterol levels, which may reduce the risk of heart disease.” The study found that the benefits don’t come from just any olive oil on the shelf, Weiss says – you have to select the oils that are rich in phenols. The best way to identify those is to buy an oil that’s produced in a way that’s true to the extra virgin standard, that’s fresh, and that’s packaged in dark bottles that do not allow light to pass through. “Know your producer; get single estate; buy dark glass which preserves the oil’s quality,” she says. “Pay a little bit extra, and know that it will be good for your health.” For more information on Culinary Collective products, which also include La Masia and Arvum sherry vinegars from Spain, visit www.culinarycollective.com or call 425.398.9761. GN www.gourmetnews.com
SPECIAL LISTINGS ITALIAN OLIVE OIL
Colavita Premium Italian Extra Virgin Olive Oil ORGANIC OLIVE OIL GREEK OLIVE OIL
Gaea Olive Oil Extra Virgin Grade Gaea North America, a subsidiary of Gaea Products based in Athens, Greece, is an industry leader of authentic, fully traceable, 100 percent Greek-grown and -packed extra virgin olive oils made with hand-picked green olives and crushed within hours. For more information, contact David Neuman, CEO, at David@gaeaus.com or 954.923.7723 x 200.
Canaan Fair Trade Organic Extra-Virgin Olive Oils from Palestine Fruity and peppery. Robust and buttery. Try the Organic and Fair Trade Nabali Olive Oil, Rumi Olive Oil, Jerusalem Blend Olive Oil, seasonal RAW Olive Oil & a selection of crushed olive oils. Certified organic and fair trade. Suggested Retail Price:$10.99-18.99 For more information, call 617.308.0106, email sales@canaanfairtrade.com or visit www.canaanusa.com.
This Premium Italian Extra Virgin Olive Oil, made by the Colavita family, has rich aroma and a balanced, fullbodied flavor. The slightly spicy and bitter notes in the flavor profile testify to the Italian authenticity and of this freshness product.Product of Italy. Cholesterol and carbohydrate free. Store in a cool dry place. Available in 0.25 L, .5 L, .75L glass bottles and 3 L tin. Suggested Retail Price: $7.99-59.00 For more information, go to www.colavita.com, email usa@colavita.com, or call 732.404.8300.
VINEGARS
Colavita Balsamic Vinegar of Modena Colavita’s Balsamic Vinegar of Modena IGP embodies the sweet, fruity flavors of Trebbiano grapes.The IGP seal of authenticity certifies this product has been produced exclusively in Modena according to the strict traditions perfected in the province of Modena over many centuries. Gluten free. Available in .25 L and .5 L glass bottles and 5-gallon plastic jug. Suggested Retail Price: $1.99-19.99 For more information, go to www.colavita.com, email usa@colavita.com, or call 732.404.8300.
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Ortalli Balsamic Vinegar of Modena For four generations, the Ortalli family has crafted the finest balsamic vinegar from the Italian province of Modena. Ortalli’s premium quality balsamic vinegars, sweet vinegars and glazes have a thick consistency and complex yet balanced flavors. Remarkably versatile, each of Ortalli’s signature products can enhance almost any dish or dessert. For more information, visit www.ortalliusa.co.
Arvum Sherry Vinegar Balsamic Sauce and Cream These exquisite balsamic sauces are made in the famed Jerez de la Frontera, Spain using traditional small-scale methods. Their silky textures and flavors of licorice, dried fruits, and caramel lend a special gourmet touch to any dish. Use in the preparation of sauces and salad dressings, in desserts, and as a finishing touch to your prepared meals. The rich structure of the sherry vinegar adds a complexity to the balsamic sauce, and the denser cream, that sets them apart from competitors. For more information, call Culinary Collective at 425.398.9761, email info@culinarycollective.com or visit www.culinarycollective.com.
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FEATURED PRODUCTS onnaise and picked their brains. We worked together to bring out what we feel is a real tasty and flavorful aioli. (Because we added truffles, it became an aioli.) After months of testing and tasting, we proudly present the new Wild Forest Black Truffle Aioli (mayo) Spread. We searched and found the best ingredients and created a
smooth, rustic, and aromatic truffle spread. This is wonderful as a spread on sandwiches, use with dips, add to mashed potatoes or use anywhere you would use a mayonnaise spread. We take pride in using the finest all natural ingredients, cage free and pasture raised eggs, non-GMO oils. We
then add our black truffles into the spread along with our well-loved truffle olive oil. Try it! You will never go back regular mayonnaise again. Available in 6 4-ounce pack cases. Please visit our website www.wildforestproducts.com to see all of our products. Feel free to call 855.645.7772 and speak with us.
som-to-bottle connection means guaranteed consistency for the highest quality olive oil every year. Canaan is investing in consistent improvement in an already delicious Palestinian Extra Virgin olive oil. Canaan staff has sensory training (from the International Olive Council) to identify and grade olive oils and temperature-
controlled central storage capacity to keep the highest quality olive oil intact and in supply year round. The company’s two main varietals are Rumi and Nabali, which offer well-rounded, full-bodied oils ideal for most culinary applications. Also available is the Jerusalem
Blend EV olive oil and a variety of crushed olive oils combining fresh ingredients with the olives at pressing for a delicate flavor fusion. Try Canaan’s lemon crushed, chili pepper crushed, purple basil crushed, thyme crushed and garlic crushed oils. For additional information, email sales@canaanfairtrade.com.
Wild Forest Black Truffle Aioli By Mario Fortunato, President Wild Forest Products has done it again with a new version of a truffle mayonnaise. We had tried a white truffle mayo in the past, but we’ve come up with a much better version. It was good, but not great. So we got together with a well-known manufacturer of may-
Canaan Fair Trade Canaan Fair Trade sells premium quality olive oil and other delicacies produced by more than 1,700 small farmers throughout the West Bank of Palestine. This olive oil is naturally organic, owing to ancient farming traditions that still exist today. Canaan has a continuous fair trade partnership with Palestinian farm families, and this blos-
Ortalli Balsamic Vinegar of Modena For four generations, the Ortalli family has skillfully crafted the finest balsamic vinegar from the Italian province of Modena. Combining a genuine passion for tradition with an entrepreneurial spirit, Ortalli has created an exclusive line of balsamic vinegars,
sweet vinegars, and glazes that express its love of the land and appreciation for Modena’s rich culture. Ortalli prides itself on its passion to offer superior quality. Skillfully crafted using grapes grown in the vineyards of Italy,
Tres Hermanas Makes New Mexican Authenticity Easy Tres Hermanas delivers the farmto-table freshness your customers are looking for. By working alongside generations of family pepper farmers to cultivate the best uniquely New Mexican peppers
that are harvested by hand, Tres Hermanas ensures that only the best peppers and the freshest ingredients make it to your stores and your customers’ tables. Six traditional cooking sauces, which
Farm Fresh Olive Oils and Vinegars from Olivas de Oro Olivas de Oro is a grower and producer of premium extra virgin and flavored olive oils in California. The company uses only real farm fresh ingredients in its line of olive oils and vinegars. Olivas de Oro Meyer Lemon Olive Oil is produced by cold pressing the fresh olives with fresh Meyer lemons. Olivas de Oro Fig White Balsamic is made by fermenting fresh California mission figs in white balsamic vinegar. Separately they can be used in 8
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cooking or finishing seafood, poultry, vegetables or fruit. Together they make a simply delicious fresh salad dressing like none other. Find out more about the full line of real, delicious olive oils and vinegars. Available under the Olivas de Oro label or private labeled with low minimums. Contact 805.227.4223 or info@olivasdeoro.com. Visit www.olivasdeoro.com.
Ortalli’s balsamic vinegars, sweet vinegars, and glazes have a thick consistency and complex yet balanced flavors. Remarkably versatile, each of Ortalli’s signature products can enhance almost any dish or dessert prepared in the cucina of the finest restaurant or your range from the spicy Hot Green Verde to the smoky Roasted Chipotle, make authentic New Mexican recipes easy to make at home. Innovative Spirited Peppers, brined in your choice of tequila, vodka, or rum, bring the heat to everything from cocktails to sandwiches. When
own home. Ortalli’s Balsamic Vinegars of Modena bear the PGI seal and are labeled using the four-leaf grading system of the Italian Balsamic Taster’s Association, signifying their quality. For more information, visit www.ortalliusa.co. you bring the bold, New Mexican flavors of Tres Hermanas products to your shelves, your customers can make any meal New Mexican by Nature. Call 800.323.4358 today or learn more about Tres Hermanas at www.mytreshermanas.com.
Colavita Balsamic Vinegar Colavita Balsamic Vinegar now proudly boasts the IGP seal. This new designation awarded by the Italian government certifies that Colavita Balsamic Vinegar is a true product of Modena, Italy, and that it is prepared according to stringent and traditional methods. The IGP seal was recently launched by the Italian government to protect consumers from inferior balsamic vinegars and those with misleading labels that seek to imitate the status of an authentic product of
Modena. Colavita Balsamic Vinegar of Modena IGP is matured in wooden casks to achieve a complex flavor balancing sweetness and acidity. It is an affordable and versatile vinegar ideal for dressings and a variety of culinary applications. Gluten free. Available in multiple sizes. For more information, go to www.colavita.com or contactusa@colavita .com or find Colavita at the Winter Fancy Food Show 2016. www.gourmetnews.com
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FEATURED PRODUCTS Gaea Fresh Delivers Freshness Gaea North America LLC’s flagship Extra Virgin Olive Oil, Gaea Fresh™ is a first of its kind that has just launched into the American market. Retailers have been unsure about how to judge a good olive oil from a bad one. Gaea Fresh helps to solve this issue and make it easier for consumers to purchase a
credible extra virgin olive oil. Gaea Fresh starts with handpicked, early harvest Koroneiki olives from the region of Kritsa on the island of Crete in Greece. Ancient tradition is relied upon to select the best green olives. Then they are rushed to the mill for crushing within three hours of harvesting. This ensures ultimate freshness, as
Oil and Vinegar from Pietro De Marco Imports Olio Beato DeMarco is made from olives that are specifically cultivated in north Bari, which is located in the region of Puglia, Italy. Two varieties of olives create a perfectly balanced product: Ogliarola Barese and Coratina olives, both indigenous to the region. The olives are harvested in
the fall, and the olives are pressed within 24 hours of being picked. After meticulous testing, preparation and approval by the master of the mill, the oil is bottled, packed and ready for consumption. Every bottle is made from dark Murano glass to protect it from sunlight and labeled with the harvest year
Bring Il Mulino Tradition Home Savor the culinary tradition of Il Mulino New York at home with this line of gourmet products, luxury gift baskets and chic apparel. Perfect for loved ones, VIPs and personal indulgence, Il Mulino New York products capture the elegance of the Il Mulino New York experience. These signature sauces embody the rustic flavors of Abruzzo,
the region of Italy that inspires Il Mulino New York’s worldrenowned cuisine. Served atop Il Mulino New York’s lovingly crafted pastas (which include gluten-free options), they make for an exquisite, easy meal. Home cooks will revel in the finishing salts, extra virgin olive oils and balsamic vinegar, which elevate all dishes with complex notes
Ahuacatlan Cold-Pressed Avocado Oil If you are looking for a hot seller in your oil category, look no further than cold-pressed Ahuacatlan avocado oil. It is one of the most versatile cooking and baking oils on the market today. With one of the highest smoke points of all cooking oils, at over 500 degrees F, it has amazing searing properties. It
is this reason why fish markets throughout the country sell this oil with their fish and seafood. Additionally, it is loaded with monounsaturated fats (the good fats). Customers are attracted to Ahuacatlan for being a healthy oil along with its wonderful cooking properties and versatility in the kitchen.
Arvum Sherry Vinegar Balsamic Sauce and Cream These exquisite balsamic sauces are made in the famed Jerez de la Frontera, Spain using traditional small-scale methods. Their silky textures and flavors of licorice, dried fruits, and caramel lend a special gourmet touch to any dish. Use in the preparation of sauces and salad dressings, in desserts, and as a finishing touch to your prepared meals. The rich structure of the sherry vinegar adds a com10
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plexity to the balsamic sauce, and the denser cream, that sets them apart from competitors. For more information, call Culinary Collective at 425.398.9761, email info@culinarycollective.com or visit www.culinarycollective.com.
olives will ripen and spoil if left too long before they are milled. Crushed in a closed system, filtered and stored in nitrogen silos until bottled, the quality of this oil is protected. It’s finally bottled into Gaea’s exclusive numbered, black 100 percent UV-blocking bottle, capped with nitrogen to eliminate oxygen and
shipped directly to Gaea’s U.S. warehouse, minimizing the heat that can affect the bottles. The bottle tells the story; the oil delivers that freshcrushed taste experience. The price is an affordable premium. For more information, contact David Neuman, CEO, by emailing David@gaeaus.com.
and freshness date to assure buyers of total freshness and quality. All of this careful planning leads to a consistently high quality of organic olive oil for the best value, which helps the company meet the staggering demand from a dedicated and discerning clientele. Aceto Beato DeMarco 100% Organic Balsamic Vinegar is yet
another one of the DeMarco family’s masterpieces. After careful formulation with one of the best and award winning producers of balsamic vinegar in Modena, Italy, this product is second to none. For a complete overview, visit www.organicoil.com or email oliobeato@aol.com.
and the highest quality ingredients. Il Molino New York coffees provide a sumptuous, invigorating sip at any time of the day. Limited-edition tote bags are the perfect accessory for trips to the farmer’s market or jaunts around town, and the Il Mulino New York apron is a stylish addi-
tion to any home kitchen. Treat someone special to a thoughtfully curated collection of Il Mulino New York products in a beautifully packaged gift basket that is sure to impress and please. To learn more about these products, visit ilmulino.com or email wholesale@ilmulino.com.
They soon find that they use Ahuacatlan for all their cooking needs. Ahuacatlan is kosher, and non GMO certified. This 100 percent pure olive oil comes in four different bottle sizes: 250, 500, 750 and 1000 ml. Ahuacatlan offers four avocado
oil infusions as well: garlic, onion, lime and chipotle. Ahuacatlan is not only great in your grocery department, but also is a great fit in your seafood and produce departments. To learn more call Storino’s Quality Products at 800.277.1624 or email contactus@storinos.com.
Boyajian Infused Oils Whether making the perfect pasta or an impeccable pizza, customers choose Boyajian Infused Oils more than any other brand. Hand crafted in small batches, Boyajian uses only real herbs and 100 percent olive oil to create the full naturalspectrum of flavor and aroma. For nearly 30 years, Boyajian has supplied the most discerning professional chefs, retailers and home chefs across the U.S. If your customers already buy Boyajian Infused Oils, you know why they
come back for more. If you don’t offer Boyajian, now is a good time to start. Contact the company for free samples and information about fall specials. Send inquiries to customer service@boyajianinc.com or call 800.965.0665. Visit www .boyajianinc.com. www.gourmetnews.com
FEATURED PRODUCTS Taste the Sun in Every Drop of the Authentic Menu Sunflower Oil Authentic Menu Sunflower Oil is premium quality oil made from select sunflower seeds, using the traditional European method of expeller (cold) pressing. Thanks to its light taste Authentic Menu Sunflower Oil is extremely versatile and
is perfect for all gourmet creations. Authentic Menu Sunflower Oil comes in two varieties, PURE and VIRGIN. PURE Sunflower Oil has a very high smoke point and long stability at high temperatures which make it an excellent
The Very Best from Ariston Specialties Ariston Specialties started in the spring of 1997 as a small family business bringing cold extracted extra virgin olive oil that was and still is produced by the founding family in the Kalamata region of Greece. The Ariston Refill and Save Program innovated the industry by selling olive oil in refillable bottles for a first-time
purchase price. Next time, the customer refills the same bottle for a discounted price. This environmentally friendly concept won over many customers as there was not anything like this on the market. Ariston Specialties is today still a true family-owned and operated business that sources its extra vir-
gredients. Authentic Menu Sunflower Oil is a great source of vitamin E. It contains no trans fats and it is free of GMOs, gluten and cholesterol. For further information contact A&M Gourmet Foods Inc. at 416.745.4545 or visit www.amgourmet foods.com.
choice for all frying applications. VIRGIN Sunflower Oil is ideal for bread dipping and sautéing. Both oil varieties are an ultimate choice for baking and for use in marinades and salad dressings as they blend exceptionally well with other ingin olive oil from family farms. Every purchase of Ariston oils directly benefits real farmers. With more than 19 extra virgin olive oils and infused olive oils from the Kalamata region of Greece and 19 balsamic vinegars from Modena, Italy, Ariston offers your customers a wide range
of
choices. Ariston oils have been recognized with the 2015 gold medal from Olive Japan for Ariston Garlic Infused Olive Oil and the 2015 Silver Medal from the LA International EVOO Competition for Ariston Curry Infused Olive Oil. For more information, visit www.aristonspecialties.com.
Small-Batch Olive Oils from Big Paw Olive Oil
Sacha Inchi Oil a Superfood Culinary Oil
Big Paw Olive Oil Company products are handmade, bottled in small batches for the very best in C a l i f o r n i a - s o u rc e d olive oils from small family-owned farms. These 100 percent extra virgin olive oils are first cold pressed from fine California olives, many California Olive Oil Council-certified (a.k.a. the good stuff), rich and flavorful, and completely addictive. California Gold EVOO is the result of Big Paw’s search for the best. This multi-varietal 100 percent northern California olive oil comes complete with certification of the California Olive Oil Council,
eSutras Naturals Extra Virgin Sacha Inchi Oil is the company’s newest superfood culinary oil to hit the marketplace. Consumers are trying to eat healthier these days, with vegan, gluten-free and raw diets being extremely popular. Sacha Inchi Oil fits perfectly into all these categories, which your healthconscious customers will love! This oil also has one of the highest Omega-3-6-9 concentrations of any food on Earth. Grown without pesticides or chemicals in the heart of the Peruvian Amazon, this star among super-
assuring that it meets high standards of quality, clarity and purity. Like the company’s Early Harvest, the light, pleasing grassy flavor, along with fruity flavors characteristic of this vintage, is not overpowering. Clean on the palate, with a very clear finish, this a great general-use olive oil, suitable for everyday cooking; yet full-flavored enough to be used instead of butter. For more information, visit www.bigpawsales.com.
Olivamed Extra Virgin Olive Oil Organic extra virgin olive oil is possibly nature’s perfect product. The vast majority of olive trees in the world are decades to centuries old. These trees grow in countries and regions of the world that cannot afford the pesticides or fertilizers that are used in modern farming to increase production, therefore giving the world a product that is naturally organic juice. 12
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The FDA, in 2004, approved a “Heart Health” claim for Olive Oil. Evidence shows that eating two tablespoons of olive oil daily may reduce the risk of coronary heart disease. Olive Oil reduces L D L (bad) cholesterol without a decrease in HDL (good) cholesterol. For more information, contact Olivamed at 937.401.0821 or www.olivamed.net.
foods is more than just an excellent source of essential fatty acids, proteins and amino acids. It’s sustainably harvested, raw and cold pressed in small batches, which makes it very stable, meaning it has a longer self-life. eSutras Naturals Extra Virgin Sacha Inchi Oil is available to purchase in small case sizes. To place an order with eSutras Naturals, email help@esutras.com or, to place an order over the phone, call 773.583.4850.
Colavita Extra Virgin Olive Oil This premium Italian extra virgin olive oil, made by the Colavita family, has rich aroma and a balanced, full-bodied flavor. The slightly spicy and bitter notes in the flavor profile testify to the Italian authenticity and freshness of this product. The timeless look of Colavita’s signature Extra Virgin Olive Oil was inspired by the containers used by generations of the Colavita family in Molise, Italy, to transfer fresh oil from the press to a place of prominence in the fam-
ily kitchen. Combine America’s growing awareness of the benefits of a diet rich in extra virgin olive oil with the striking countertop appeal of this bottle, and it’s certain that Colavita will continue to inspire culinary traditions in home and professional kitchens. Product of Italy. Cholesterol and carbohydrate free, available in a full line of sizes. For more information, visit www.colavita com or contact usa@ colavita.com or find Colavita at the Winter Fancy Food Show 2016. www.gourmetnews.com
Colavita (Cont’d. from p. 1)
extra virgin olive oil, these new sauces taste like they came straight out of Nonna’s kitchen. They are cooked in small batches, in stainless steel kettles, preserving freshness for a homemade quality taste. All of the sauces are produced in eco-friendly facilities, contain no preservatives, have no added sugar and are gluten-free. The new All-Natural Premium Tomato Sauces come in four different flavors: Marinara, Spicy Marinara, Italian Garden, and Tomato Basil. These four new varieties are available in both 16- and 26ounce jars, so whether you’re cooking for two or the whole family, there’s an option for everyone. The newest Organic Premium Tomato Sauces are available in Gaea North America (Cont’d. from p. 1)
oil, both in the trade and among consumers, has never been higher. There is a very positive trend toward improving quality in olive oil in the U.S. and around the world. Never in history has there been so much quality extra virgin olive oil produced in so many places. Discerning extra virgin olive oil consumers can find an
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three flavors: Marinara, Spicy Marinara, and Italian Garden, and are available in 26-ounce jars. All of the Organic Premium sauces are USDA Organic Certified and Quality Assurance International (QAI) certified to ensure that only the best organic ingredients were used. These products are now available in specialty food stores, supermarkets, and grocery stores throughout the U.S, alongside other Colavita products.
About Colavita USA Family-owned Colavita USA LLC, headquartered in Edison, New Jersey, has been importing and distributing Colavita Extra Virgin Olive Oil for more than 30 years. Colavita Extra Virgin Olive Oil is recognized as the trusted family brand in the
amazing array of extra virgin olive oils of diverse styles and origins if they are willing to seek them out: in specialty stores, direct from the producer, on the Internet, and, sometimes, on supermarket shelves. But despite this, the average American consumer is confused and most likely not benefiting from the growth in quality extra virgin olive oil. For every article or news story heralding another discovery about the extraordinary health or culinary benefits of extra virgin olive oil, there is a headline about fraud in the industry. The sad truth is that a tasting survey of the average supermarket olive oil set will reveal numerous olive oils with flavor defects. The various international definitions of “extra virgin” differ on sundry points, but they are unanimous on one thing: to be “extra virgin” grade, an olive oil may not have defects in flavor. Yet one research survey after another, at home and abroad, has found the same thing: a ma-
U.S. and has earned awards from renowned cooking publications such as “Fine Cooking” and “Cook’s Illustrated” and general-interest magazines like “Men’s Health.” Colavita authentic Italian specialty products, including durum wheat semolina pasta, a full selection of balsamic and wine vinegars, traditional and organic pasta sauces, and olive-canola blended oils are the ingredients of choice for chefs in home, restaurant, and professional kitchens. Colavita also markets a full line of marinated vegetables and spreads and ready-toserve soups, each prepared according to Colavita family tradition. For more information, go to www.colavita.com, email usa@colavita .com, or call 732.404.8300. GN
jority of the oils being sold as “extra virgin” are actually “virgin” grade (or worse). There is something else that most of these substandard products have in common: they are inexpensive — $5.99 a liter or even less. The reality of olive oil production is that you cannot place a genuine extra virgin olive oil on the retail shelf for that amount of money. Prices like this distort the entire category, adding to consumer confusion and penalizing the producers of true extra virgin olive oil who must charge a higher price because their product is more expensive to produce. An encouraging sign is the persistent growth of demand for extra virgin olive oil in the market, and the increasing consumer interest in the product. Unlike fad foods, extra virgin olive oil is showing real legs in the marketplace. Its inherent value shines through all the hype and confusion: it has great benefits for health and well-being; it is a complex and fascinating food with an amazing history; it is minimally processed and full of natural nutrients; and it makes food healthier and more delicious. The retail sector has an opportunity here to seize the moment. Genuine extra virgin olive oil should not be displaced from the market shelf by sku after sku of inferior product. A better olive oil set with more high-quality options will give the shopper opportunities to upgrade. Highquality extra virgin olive oil is an excellent value for the user, adding so much healthy flavor for around 50 cents per serving. And since these high-quality extra virgin products are more profitable for the seller, making the choice to do the right thing can be an easy one! GN www.gourmetnews.com
Appreciation of Fine Balsamic Vinegar Requires Customer Education Charles Bucklin, President of Putney House Trading Inc ., was not planning to become a food importer. But after he and his wife Lynne befriended the Cavedoni family, the owners of the oldest vinegar loft in the Modena region, their new friends talked him into bringing their family’s handmade balsamic vinegars to the U.S. market. “It’s absolutely fantastic balsamic vinegar,” Bucklin says. “Cavedoni Balsamic was one of only five sofi finalists last year for Outstanding Product Line. That’s how good it is.” This year, the Cavedoni family launched the San Lorenzo, aged for five years in oak barrels. “Dark, rich, with an incredible flavor depth,” Bucklin describes it. The San Lorenzo will join a line of 17 different balsamics. At entry level, there’s the White Bianco and the Sigillo Blu, which Bucklin describes a s a “wonderful two-year-old balsamic that’s the balsamic you’d use on Big Paw (Cont’d. from p. 1)
small lots of the highest quality possible. Most olive oil producers use whatever fruit comes off their field in a given year. We partner with several small, family-owned farms, so we can source the best olive oil out there, every season. With a name like Big Paw, we believe in making products with extremely big flavor. Our garlic-infused olive oil has the biggest and most powerful punch out there.
GN: Where are your olives grown and processed?
your salad or on a sandwich.” At the other end of the scale, there’s the hundred-yearold La Dama. The Cavedoni best seller is Il Caratello, a three-year-old balsamic aged in oak and chestnut barrels for a flavor that layers on the palate with a hint of sweetness, then evolves with a very satisfying tangy finish. Botte Piccola, another Cavedoni best seller, is a finishing balsamic that you might use on finer foods and cheeses or even on ice cream and gelato. The makers call it “one the finest examples of traditional Italian culinary artisanship.” Gusto Tartufo is a balsamic infused with black truffles that ‘s been aged for three years in oak barrels. Unlike truffle oil, Gusto Tarfufo will not go rancid and is used as a condiment. “That’s actually quite special,” Bucklin says. “It goes without saying that Cavedoni produces a balsamic vinegar for every culinary purpose, taste and price point.”
a grassy, almost sweet flavor. Our Early Harvest oil is milled from Greek Koroneiki olives, which has more punch and a slightly bitter aftertaste.
GN: What’s trending in olive oil today?
BS: Our customers use our products just as they would reach for a condiment, like salt and pepper. People are becoming more educated about olive oil, and are developing a palate that is sensitive to nuances.
GN: How have California growers been affected by the ongoing drought?
BS: All of our olives are grown in California’s Central Valley and picked and milled that same day. Different regions in California produce olives with unique flavor profiles, so our farms are as far south as Fresno and as far north as Redding. Our growers use a stainless-steel milling process that I believe gives our oil more purity than stoneground oils.
BS: Olive trees are pretty resilient, and can take many years of drought. We definitely see a drop in production during dry years, but those dry years also produce a higherquality fruit. If the drought continues in California, it could become an issue, as has happened in Spain and other areas in the Mediterranean. We are crossing our fingers for an El Niño winter.
BS: Our California Gold is a blend of Ascolano, Leccino, and Manzanillo olive oils, which are of Italian descent. These oils have
BS: We partner with a custom vintner in the Napa Valley that uses the Solera method. This method begins with cooking the juice or “must” of high quality wine
GN: Are your olives Italian or Spanish? What’s the difference?
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GN: Where do your vinegars come from?
Seven generations of the Cavedoni family have been making balsamic vinegars in their acetaia since 1860, using Trebbiano and Lambrusco grapes from their own vineyard in the Castelvetro municipality of the Italian province of Modena. The family still controls every aspect of production, beginning with the careful selection of the ingredients, followed by precise mixing all the way through the bottling. As the vinegar ages, its flavor grows denser and its viscosity increases, until it becomes a sweetly complex concoction that you won’t find in the supermarket, Bucklin says. “When you taste the authentic product, it’s spectacular,” he says. “There is a whole world out there of serious balsamic enthusiasts, which is wonderful. It’s a whole category into itself.... It’s a matter of educating the public. When people are aware of what genuine balsamic vinegar really is, they seek it out.” GN
grapes. The cooked must is aged in a series of oak, cherry, chestnut, ash and juniper wood barrels that are left open to allow for evaporation. As the vinegar evaporates, each barrel is topped off with younger vinegar from the previous barrel. Over the years, as it moves down this series of barrels, the vinegar absorbs the flavors and aromas of the different types of woods. The result of this aging process is delicious, sweet, and rich balsamic vinegar with a unique and complex character. We use it as a basis for many of our dipping sauces, marinades, and infused balsamic products. GN: What are your most popular products?
BS: Our Late Harvest is very popular as everyday cooking oil, but California Gold is the standard by which our customers judge all others. One of our top sellers for everyday cooking is our Rosemary-Garlic, with the Hot Tuscan a close second. In the vinegar world, our Mission Fig sells twice as fast as any of our other vinegars. There’s nothing else like it available on the market. Our products add savory pizzazz to just about anything. For more information, .bigpawsales.com. GN
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Opportunity Arises for Greek Olive Oil BY MICAH CHEEK
With California, Italy and Spain facing risks to olive oil production, Greece is poised to make gains in the American olive oil market, says David Neuman, CEO Gaea North America. Greece has so far avoided drought, olive flies and the transmission of Xylella fastidiosa, the pathogen that is infecting olive trees in the Apulia region of Italy. While the crushing, bottling, and storage capabilities of Greece are high enough to take up lost European sales, the biggest obstruction to increasing production is the traditional attitudes of olive
farmers, according to Neuman. While much of the Greek economy has been in freefall, the Greek olive market has produced stable and consistent yields in recent years. The wide spacing of trees and hillside growing areas has made a switch to factory farming unfeasible. While this has resulted in production levels that are low compared to yields in factory-farmed areas, the Cretan farmers have kept a growing environment that is now very conducive to premium oil manufacturing. Europe and America’s current olive oil crisis is overshadowed by suspicions of
Morgenster Extra Virgin Olive Oil Morgenster Extra Virgin Olive Oil is the oil of South Africa, estate bottled and produced in Stellenbosch, the acclaimed wine and olive growing region outside Capetown. It’s a blend of fourteen cultivars of Italian origin, the most
robust and flavorful from the best olive-growing regions of Italy. This intensely fruity oil tastes of artichokes, green apples and almonds followed by a long peppery finish. Morgenster
Rafael Salgado Extra Virgin Olive Oil: 100 Percent Purely Spanish Rafael Salgado Extra Virgin Olive Oils from Spain were reintroduced in the U.S. this past spring. A fifth-generation Spanish company, Salgado has been producing high quality premium olive oils since 1875. Like a fine crafted champagne, Salgado uses a “coupage” of premium olives to create
its distinctive blends. Arbequina, hojiblanca and cornicabra olives provide distinct and consistent flavor in every drop. All Salgado products are made with 100 percent Spanish olives from the region of Andalusia. This region cultivates
fraud in the American market. With major olive oil companies are facing legal consequences for mislabeling practices, and the USDA making critical steps in defining the Extra Virgin label, a focus has been put on smaller olive oil producers that can verify the sources of their olives. This could translate into higher sales of premium extra virgin olive oil from Greece due to negative press surrounding other Mediterranean oils and increasing knowledge of olive oil quality from retail buyers and their consumers. Retailers, Neuman says, now have the opportunity to: “Stop rewarding brands of bad quality with shelf space and promotion.” GN Extra Virgin Olive Oil was awarded the highest possible rating of 98 points in the prestigious Flos Olei in 2014 and 2015, and was also a sofi Award finalist in 2015. The 500 ml bottle retails for $30. Call 207.828.2000 or email contact@therogerscollection.com. the most flavorful olives in the world and accounts for 80 percent of Spanish olive production. New to the Source Atlantique portfolio, Rafael Salgado’s Extra Virgin Olive Oil line is now in stock. Packaged in distinctive glass bottles and available in three sizes: 17 fluid ounces (½ liter), 25 fluid ounces (750 ml) and 34 fluid ounces (1 liter). For more information, call 201.947.1000.
SPECIALTY OILS
La Tourangelle La Tourangelle produces about 20 different specialty oils in a range of sizes. Extra virgin olive oil, sunflower oil, coconut oil and canola oil are offered as organics, there are nut oils including Roasted Walnut Oil – historically, one of La Tourangelle's biggest sellers; Roasted Pecan, Roasted Pistachio, Roasted Almond Oil and Roasted Hazelnut Oil that are useful for finishing dishes after they're cooked or for salad dressings; and a range of spray oils that appeal to low-fat cooks. La Tourangelle's newest packaging option is a spray can that appeals to home cooks who are already very familiar with PAM. La Tourangelle offers sprays for extra virgin olive, roasted walnut, roasted pistachio, expeller-pressed grapeseed, avocado and canola oils as well as Thai Wok and toasted sesame Spray Oils. For more information, visit www.latourangelle.com.
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MERCHANDISING SOLUTION
Ariston’s Refill & Save Program Whether making the perfect pasta or an impeccable pizza, customers choose Boyajian Infused Oils more than any other brand. If you don’t offer Boyajian, now is a good time to start. Contact the company about fall specials and free samples.
Since 1997 Ariston Specialties has been featuring the Refill & Save program. Today, the company offers up to 20 different olive oils and balsamic vinegars for stainless steel “fustis,” refillable tanks from which your customers will refill their bottles as they need a new supply of oil or vinegar, therefore creating an olive oil and vinegar station in your store almost effortlessly. Should you want to go the prepackaged way, the same variety is available to you.
Call 800.965.0665, email customerservice@ boyajianinc.com or visit boyajianinc.com.
For more information, visit Ariston Specialties at www.aristonspecialties.com..
AMERICAN OLIVE OILS
Boyajian Infused Oils
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NYIOOC (Cont’d. from p. 1)
United States won 38 awards. Eighteen olive oil brands were awarded the Best in Class distinction. Three Spanish oils were named Best in Class: an organic extra virgin olive oil from Aceites 2B that the judges characterized as a medium blend with a taste that exhibits abundant fruitiness, green grass, sweetness, bitterness, medium pungency and notes of vanilla, with exceptional harmony, a high complexity and a high persistence; Almenara Premium from Aceites Almenara, blend of Arbequina, Cornicabra and Picual olives from a family producer in the center of Spain and an organic and biodynamic Hojiblanca oil Olivamed (Cont’d. from p. 1)
quality of our oils, which are directly sourced from our two owners. They partner with, and are among, the largest oil producers, brokers, and traders in the world. We source from Greece, Italy, Spain, Morocco and Tunisia. Olivamed also blends oils such as olive, canola, pomace, soy, and grape seed, as well as balsamic vinegars, to meet your taste profile, price point and application. Olivamed is a very versatile manufacturer. We can blend, package, and label to meet your specifications. We will customize private label and can package anything from Ahuacatlan Avocado Oil (Cont’d. from p. 1)
FS: Ahuacatlan Avocado Oil is made in the state of Michoacan, Mexico. This area is the avocado capital of the world. The climate here is ideal for growing avocados year round due to abundant rainfall, sunlight, and volcanic rich soil. Over 60 percent of the world’s avocados are sourced in the state of Michoacan. Our plant is located in the heart of this avocado paradise. GN: How do you pronounce the name Ahuacatlan?
FS: It is pronounced “AH WA COT A LAN.” It is Aztec for “The Land of the Avocado.”
GN: Does Ahuacatlan make any other oils?
FS: No, we only produce avocado oil. In fact, we were the first in the world to make refined avocado oil dating back to the mid 1980s. 18
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from Finca La Torre: Finca la Torre Selección Hojiblanca, which impressed the judges with its delicate fruitiness and fresh, bitter and spicy taste with hints of green almond and grass. Five Italian oils were named Best in Class. They included a delicate Tonda Iblea from Villa Zottopera, a robust Casaliva oil from 7c, a blend made with hand-picked Frantoi and Moraiolo olives from Oliveto Fonte di Foiano called Fonte di Foiano 1979, Electum from La Selvotta Az. Agr. F.Lli Sputore and Agrestis Nettaribleo DOP Bio, a medium Tonda Iblea oil from the Agrestis Soc. Coop. Agricola. The only American oil to win a Best in Class award was Mistral, a robust blend
totes, drums, bottles, liters, gallons, sprays and bag in a box. Olivamed has our own laboratory. We can match any blend and taste profile for any product needed. You and your customers tell us what you want and we can meet your needs. Olive oil can play a leading role in supporting a healthy lifestyle. It can reduce LDL or bad cholesterol and improves HDL or good cholesterol. Olive oil is the only cooking oil segment showing sustained or positive volume growth in recent years. The U.S. national average is currently trending at 9 to 15 percent growth. Olivamed certifications include kosher
GN: How is avocado oil different from olive oil?
FS: Ahuacatlan Avocado Oil has very light, clean taste, as opposed to olive oil, which has a much stronger taste profile. Additionally, refined avocado oil has a much higher smoke point than olive oil. Avocado oil, with its light, clean taste, enhances the flavor of food without competing with it in cooking. Olive oil is used as a garnishing oil and for cooking at lower temperatures, and it imparts its flavor to food in cooking. GN: Is avocado oil healthier than olive oil?
FS: Both oils are healthy. Both are loaded with monounsaturated fats. These are the good fats in our diets. The one advantage that avocado oil has over olive oils is it high smoke point. If you are cooking at high temperatures, it’s best for health reasons to use a cooking oil with high heat properties, like avocado oil.
made from Picholine with Columella and Ascolano olives and produced by Apollo Olive Oil, a small, family-run business in northern California that farms with organic sustainable methods and extracts its oils with a vacuum mill designed to preserve the highest levels of flavor, nutrients, and anti-oxidants. Four Australian oils from two producers were among the Best in Class winners. Boundary Bend was recognized for Cobram Estate Super Premium Premiere and for Cobram Estate Ultra Premium Hojiblanca. Alto Olives was recognized for its Alto Robust, made from Tuscan olive varieties, and Alto Vividus, a delicate Hardy’s Mammoth. GN
certification: all products are Orthodox Union certified. All Olivamed products are USDA and CCOF certified. They are made to be consistent with the Food and Drug Administration’s October, 2010 guidelines for olive oil production and backed by Olivamed quality assurance. in a SQF – 2000 Level 2 certified food facility with HACCP-certified operations managements. Quality assurance audits are performed annually by Cook and Thurber. For the best olive oil and blends, contact us at Olivamed. We’re at 401 Shotwell Street, Franklin, Ohio 45005. Call us at 937.401.0821 or visit www .olivamed.net. GN
GN: Why is Ahuacatlan Avocado Oil refined?
FS: Good Question. Ahuacatlan is cold pressed and then refined. The main benefit for refining is a much longer shelf life over unrefined avocado oil. Ahuacatlan has a shelf life of more than two years, while unrefined avocado oil can go rancid within months. Additionally, refined avocado oil is lighter in taste, consistent in quality, emits no odor in cooking and has a higher smoke point than unrefined avocado oil.
GN: Does Ahuacatlan offer private label or bulk avocado oil?
FS: Yes, we do private label for other companies, and we also offer bulk avocado oil in totes and drums.
For more information, contact Storino’s Quality Products by calling 800.277.1624, emailing contactus@storinos.com or visiting www.storinos.com. GN
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Olivas de Oro (Cont’d. from p. 1)
been our principle since we started Olivas de Oro in 1999. We won’t infuse anything, and we won’t blend oil extracts or syrups into our olive oils or vinegars. They all taste just like what the label says they are. We produce two extra virgin olive oils, eight cold-pressed flavored olive oils and five vinegars. Your customers will know that they are getting real extra virgin olive oil because each bottle carries the seal from the California Olive Oil Council certifying that the olive oil in that bottle has gone through a rigorous chemical analysis and sensory analysis. The quality of the extra virgin olive oil must exceed current USDA and international standards in order to receive this seal. All bottles are cold-pressed-dated, so you know they are as fresh as they can be. Our olive oils come from our centuryold trees on our orchard in the Central Rogers Collection (Cont’d. from p. 1)
Products come from the best EVOO and vinegar producing regions around the world, from the 300 year old trees in the Castelines orchard in Provence, to the storied cellars of Vinagres de Yema, producers of Cepa Vieja in Jerez, Spain. “Many of the barrels in the cellars we go into, whether in Spain or Italy, are older than I am,” said Carrie Davenport, the Managing Director at Rogers Collection. “We are dedicated to telling the stories of our producers and their products,” she continued. A recent trip to the island of Crete to visit Biolea, a fifth-generation organic producer of EVOO, gave her a first-hand look at the traditional stone mill that the family still uses today, an ancient technique that is gentler than modern crushing machines and produces one of the healthiest EVOOs on Bellucci Premium (Cont’d. from p. 1)
to grocery shelves, with flavor and healthgiving antioxidant properties at their peak. Each bottle’s harvest date is indicated prominently on the front label. New technology developed by Bellucci – accessible to U.S. consumers through Rootie, the app – keeps track of every drop in every bottle produced by the company. Rootie allows consumers to trace the contents of every Bellucci bottle back to the source of origin. Detailed information about location and harvest provides the opportunity to taste the range of flavors that are correlated with place and climate. With source information readily 20
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Coast region of California. The only ingredient in our extra virgin olive oil is olives. The only ingredients in our flavored olive oils are olives and the fresh ingredient listed on the front of the bottle. The oil from the olive and the oil from the ingredient are perfectly fused during the milling process. They are not infused, will not separate, and will not lose their flavor. They are milled onsite immediately after harvest, stored in a temperature-conditioned environment and decanted to remove natural sediment. Fresh fruit, herbs and vegetables are directly fermented in California balsamic to create our flavored balsamic vinegars. Again, we use the real stuff – not extracts or syrups. The real flavor comes through for your customers. They are perfect complements for our olive oils. We can provide pairing recommendations for your customers to make their own fresh dressings and marinades.
Our selection of extra virgin and flavored olive oils includes: Arbequina Extra Virgin, Mission Blend Extra Virgin, Meyer Lemon, Mandarin Orange, Basil, CilantroJalapeno, Rosemary, Garlic, Red Chili Garlic, and Habanero. Our olive oils have been consistent winners at the Los Angeles International Olive Oil Competition and the New York International Olive Oil Competition. This year we won a Good Food Award for our olive oil. Our selection of vinegars includes: Fig White Balsamic, Pacific Spice, Vanilla Bean Balsamic, Blackberry Balsamic, and Aged Balsamic. Our products are available under our label or private labeled with low minimums. Let us help you decide on the best selection to meet your objectives and your customer’s needs. Contact us at 805.227.4223 or info@olivasdeoro.com. Visit www .olivasdeoro.com. GN
available and known, the distinctive flavors of Italian extra-virgin olive oil are evident upon tasting. Information about origin also revolutionizes the olive oil industry by pinpointing the contribution of mills where locally grown olives were pressed within hours of harvest. Consumers enjoy the confidence that comes from ease of information access, truth in labeling and in knowing the precise location where a food product originates. Bellucci growers are the proud majority owners of the Bellucci brand. In the 1950s and 1960s, they joined together in cooperatives before launching the brand last year. The Italian countryside has benefited dramatically from the efforts of Bellucci grow-
ers. The land they cultivate is considered among the most pristine and well-preserved agricultural regions in the world. The recognition of individual family groves through the traceability program also ensures the distribution of income along the entire value chain. Bellucci enables small-scale growers in earning a livelihood while contributing to the health of the planet. More information about Bellucci’s traditional cultivation practices and EVOO production is available at www.belluccipremium.com, along with facts about Italian EVOO history and a guide to tasting EVOO. For more information, visit www .belluccipremium.com. GN
the planet. Despite Biolea’s reverence for tradition, the company is integrating innovative environmental principles into its production in partnership with a local university. Rogers Collection imports are greatly sought after for the company’s reputation for working with highly respected producers. All Rogers Collection oils are transparently labeled with place of origin, harvest date, and best-use-by date to give consumers the utmost assurance that they are purchasing a superior product. In contrast to the freshness that is so appreciated in olive oil, it’s the slow aging techniques of the company’s vinegar producers that sets them apart. The producers are using traditional processes (a series of barrels using different types of wood). None of the processes are rushed the way com-
modity vinegars are made. You can taste the wood and the age in the long lasting flavors and complexity of the taste. “Customers purchase our imports because they care about how the product was made, the stability of the oil, the age of the vinegar and the unique taste and aroma characteristics that are directly related to the region, the skill of the producer, the climate,” Davenport said. “Some of our fortunate customers have visited the countries we import from (France, Spain, Italy, Tunisia, South Africa, and Greece), and they are seeking the flavors they tasted during their travels. They want to support smaller producers, not large conglomerates, and in doing so preserve traditional ways of life. They support our mission that quality is choice.” For more information, visit www.therogerscollection.com. GN
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Rafael Salgado (Cont’d. from p. 1)
Hojiblanca and Cornicabra, provide for a consistent flavor, providing for distinction among other Spanish olive oil brands. Salgado’s unique oils have smooth, vibrant and bold tastes that enhance flavor and infuse depth into any recipe, cuisine or cooking style with minimal acidity. Most notably, Salgado is committed to only providing pure, authentic, singlesourced olive oil. Many of the olive oil products being sold today in the United States are mislabeled. There are two marketing falsehoods being exploited in the marketplace: One, the olives being used to make the oil are not sourced from the countries of origin claimed on the packaging. There are actual blends from other olive oil producing countries being incorporated and not identiA&M Gourmet Foods (Cont’d. from p. 1)
“I have been dissatisfied with the quality of mass-produced food available to Canadian and American families. My main objective, from the very start, has always been to create products that are tasty, clean and healthy,” she continued. A&M Gourmet Foods is a Canadian company, based in Toronto, that offers a variety of sweet and savory dairy spreads and dips, hummus, flavored mayo, and salad dressings for both retail and food service. All our products are made only with ingredients that your grandmother would approve of. If she doesn’t recognize it, we won’t use it, Vialykh said. Our products contain no preservatives, artificial flavors or colors. The company is also a proud member of Private Label Manufacturing Association (PLMA) and presents its products at the annual PLMA show in Chicago. “A large part of the A&M Gourmet Foods business comes from the sales of the Authentic Menu Pure and Virgin Sunflower DeMarco (Cont’d. from p. 1)
exclusive brand, Olio Beato DeMarco. The company, Pietro DeMarco Importers Inc., founded by the patriarch of the DeMarco family, Pietro DeMarco himself, is based in New York and has been exclusively importing and distributing this product throughout the United States and Canada for over 20 years. Olio Beato DeMarco is made from olives that are specifically cultivated in north Bari, which is located in the region of Puglia, Italy. Two varieties of olives create a perfectly balanced product: 22
Oli e Aceti • Gourmet News
fied. A second deception is the labeling of an oil as “extra virgin” while product does not meet the high standard or qualifications. Many have been adulterated with lower grade olive oils of nut and seed oils, which should prevent them from being called “extra virgin.” By definition, extra virgin olive oil (EVOO) is the natural juice of the olive. It is a pure product with no taste defects. Currently, more than 50 percent of the world’s olive oil is sourced from Spain. Many olive-producing countries, including Italy, Greece and Turkey (among others) are sourcing from Spain and incorporating into their own, partly because problems such as weather and infestation of fruit flies spreading disease on olive trees have significantly impacted their own crops, yielding low harvests. These low harvests are hurting the
Oils which are imported from Ukraine, one of the largest sunflower oil producers in the world. Both varieties are currently sold in Walmart stores across the United States and online through walmart.com,” Vialykh said. “The Authentic Menu Sunflower Oils are produced using artisan methods of expeller (or cold) pressing. I am a big supporter of traditional methods of expeller (cold) pressing because they are environmentally sustainable and help preserve local knowledge,” she added. Unlike oils produced through the hexane extraction method, which is still commonly used throughout the world, the traditional method of oil extraction guarantees that oils are all natural without any added chemicals. In recent years, sunflower oil has increased in popularity for its numerous health benefits, great taste and superb cooking performance. With more Vitamin E than any other vegetable oil, sunflower oil is valued by cooks throughout the world for its healthy profile, no trans fats and light taste. “The Authentic Menu Pure and Virgin Sunflower
Ogliarola Barese and Coratina olives, both indigenous to the region. The olives are harvested in the fall, and the olives are pressed within 24 hours of being picked. After meticulous testing, preparation and approval by the master of the mill, the oil is bottled, packed and ready for consumption. Every bottle is made from dark Murano glass to protect it from sunlight and labeled with the harvest year and freshness date to assure buyers of total freshness and quality. All of this careful planning leads to a consistently high quality of organic olive oil for the best value, which helps the company
local olive oil industries, so they’re importing more and more oil and making less and less in their own country. A loophole in the law of some olive oil producing countries allows producers to label their products by where they are bottled, not necessarily where they are grown. All Rafael Salgado products are made with 100 percent Spanish olives from the region of Andalusia. This region cultivates the most olives in the world and accounts for 80 percent of Spanish olive production. New to the Source Atlantique portfolio, Rafael Salgado’s Extra Virgin Olive Oil line is now in stock. Packaged in distinctive glass bottles and available in three sizes: 17 fluid ounces (½ liter), 25 fluid ounces (750 ml) and 34 fluid ounces (1 liter). For more information, call 201.947.1000. GN
Oils are all natural with zero trans fats and low in saturated fats; they are free of GMOs, cholesterol and gluten,” Vialykh said. “Sunflower oil is becoming one of the top choices for many food manufacturers who are trying to replace hydrogenated oils, known for their high trans fat content, with healthier oils,” Vialykh continued. This is a result of an ongoing initiative by the U.S. Food and Drug Administration (FDA) to improve heart health of the American people. On June 16, 2015 the FDA ruled that “partially hydrogenated oils (PHOs), the primary dietary source of artificial trans fat in processed foods, are not “generally recognized as safe” or GRAS for use in human food.” “We would love to participate in this initiative by helping manufacturers improve their product quality and also by helping retailers increase awareness of the sunflower oil benefits and its great performance in all cooking, baking or frying applications,” Vialykh concluded. For more information, visit www .amgourmetfoods.com. GN
meet the staggering demand from a dedicated and discerning clientele. Aceto Beato DeMarco 100% Organic Balsamic Vinegar is yet another one of the DeMarco family’s masterpieces. After careful formulation with one of the best and award winning producers of balsamic vinegar in Modena, Italy, this product is second to none. Once you experience a perfect blend of organic olive oil and balsamic vinegar, your taste buds will be yearning for more. For a complete overview, visit www.organicoil.com or email oliobeato @aol.com. GN
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