Spotlight on Bondolio October 26 2015
The Bond Family has crafted a wonderful Extra Virgin Olive Oil from their love of the oils found on trips to Sicily. Nocellara, Biancollila and Cerasuola are varieties not typically found in California but, it is a gorgeous blend that produces an elegant, balanced Olive Oil.
I had the pleasure of touring their beautiful farm in Winters California while attending the Master Milling Course at the University of California. Their love of Italy and its glorious food traditions are everywhere!
The trees at Bondolio are grown in the spacing patterns of the old, traditional Southern Italian layout. Trees have more than 20 feet of separation between them. They are precision pruned, with a focus on the center to open each tree to full sun and air circulation. Maximum sun and fresh air circulation allows the trees to flourish, as well as helps to reduce pests that can damage the fruit.
This oil has a beautiful balanced, medium intensity taste.
Aromas of green fruit, green grass, exotic fruits, citrus, apple, banana and notes of herbs, flower, tomato. Taste exhibits abundant fruitiness, green leaves, sweetness, bitterness, medium pungency and notes of almond, walnut, artichoke, radish, black pepper, grass, with exceptional harmony, a high complexity and a high persistence.”
Winner of many awards!
The mill contributes to the highest quality of olive oil produced. The owners come from the Medical Industry and know that if your mill is clean, your olive oil has a better chance of not getting bacteria. The equipment and cleanliness of the mill area proves the highest standard of excellence that you would expect. Pieralisi has produced custom equipment to their exact specifications in order to meet their high standards. The mill has the newest technology that is available in the olive mill industry. Bondolio has the first and currently, only multi-phase decanter in the United States, which allows them to have zero waste products. There is no other mill in the United States that is as environment friendly as theirs currently is.
A true dedication to crafting a glorious oil!
Spotlight on...Mandranova Extra Virgin Olive Oils December 12 2014
The Mandranova farm and Resort is 420 acres of hillside, located on the Western coast of Sicily, 22 km southeast of Agrigento and 2 km beyond Palma di Montechiaro.
The olives grow just a few miles from the sea, under the sun of Sicily with groves that contain a combination of ancient and young olive trees. The cultivars grown here are Nocellara del Belice, Biancolilla , Girraffa and Cerasuola olives.
Silvia and Giuseppe Di Vincenzo have created a working farm and an inviting resort. In this bit of paradise tucked away in the hills you can experience a slice of Sicily. Set among a garden of palm trees there is a 19th century rustic farmhouse and restored railway station which create a beautiful blend of tradition and modern. Guests can enjoy peace and relaxing solitude in their 8 bedrooms and 4 suites or take a cooking class where you will learn to use the beautiful oils and preserves the farm produces. Each evening you can dine on Silvia’s delicious creations, breaking bread in a social environment, mingling with the other guests at the large wooden tables. The groves are Giuseppe’s playground where he will proudly show you the olives following a line of palm trees along the old railway track.
The Mandranova Extra Virgin Olive Oils:
Mandranova has won many awards from numerous olive oil competitions worldwide.
I have to say I really love the Mandranova oils and I have literally used cases and cases over the last few years in my own kitchen!
- Made from 100% Girraffa olives
- Pale green in colour
- Mild intensity
- Fruity with a slight spicy end note
- Great on raw fish, white meat like poultry, goat cheese or in desserts.
- Made from 100% Cerasuola olives
- Golden yellow with green colour
- Medium intensity
- Fruity with the scents of olive, almond and marjoram and artichokes. The taste is balanced with some pleasant bitterness and a slight peppery aftertaste.
- Great on farro or grain salads, pasta dishes with vegetables, bean or legume salads, soups, red meat and aged cheeses.
- Made from 100% Biancolilla olives
- Pale green in colour
- Medium intensity
- Medium fruity with the smell of fresh cut grass
- Great on raw seafood, steamed fish, delicate soups or sauces, fresh cheeses or in desserts.
- Made from 100% Nocellara del Belice olives
- Beautiful bright green colour with golden hues
- Medium-Robust intensity
- A glorious fruity oil with the perfect balance of bitterness and pungency, which are indications of high levels of anti-oxidant polyphenols.
- The taste is complex with hints of medium ripe tomatoes, artichokes and basil.
- Great on typical Mediterranean dishes like grilled eggplant or peppers, raw tuna, vegetables au gratin, pasta dishes with tomatoes, hearty soups, mushrooms, fish stew, grilled/roasted meats and of course toasted bread rubbed with garlic!
Here are some links to recipes we have enjoyed with Mandranova Oils on our cooking blog http://iwanttocookthat.wordpress.com/
- Prosciutto wrapped Halibut with Herb, Lime and Coconut Salsa
- Sun dried Tomato, Garlic and Olive Oil Pasta
- Marino's Magnificent Pesto
- Pear, Walnut and Parmesan Tortellini/Ravioli
- Moroccan Orange Pork Tenderloin
- Beef and Ricotta Cannelloni
- Panzanella Salad
- Bagna Cauda
- Baked Penne alla Vodka
- Zucchini Linguine with Lemon, Ricotta and Asparagus
- Carmelized Fennel and Onion Pizza
- Zucchini Spaghettini
- Lemon Spinach Pennoni
- Lemon Artichoke Tapenade
- Honey Olive Oil Ice Cream
- Lemon, Goat Cheese and Asparagus Tart
- Pizza al Olio
- Lemon, Crab and Avocado
*Azienda Agricola designates a business as Agricultural Farm Business in Italian.
Spotlight on...Titone Extra Virgin Olive Oil November 23 2014
Here are some of our recipes from www.iwanttocookthat.com using Titone Extra Virgin Olive Oil
- Fettucine with Lemon and Orange Gremolata - http://iwanttocookthat.wordpress.com/2014/09/07/fettucine-with-orange-lemon-gremolata/
- Pistaschio Pesto Pasta - http://iwanttocookthat.wordpress.com/2013/08/05/pistachio-pesto/
- Mini Sausage and Cheese Calzones - http://iwanttocookthat.wordpress.com/2013/06/18/mini-sausage-and-cheese-calzones/
- Lemon Kale Ricotta Shells - http://iwanttocookthat.wordpress.com/2013/06/27/lemon-kale-ricotta-shells/
Don't forget one of the best ways to enjoy this oil is to toast some crusty bread, rub a clove of garlic across the bread, drizzle some Titone and finish with a tiny sprinkle of sea salt!! HEAVEN.
Buy your bottle of Titone today we have ready for you!