We’re so happy the ‘Lemon Tart’ is enjoying her Amelia Oil. Have a look at the Lemon Tart blog to see what she has to say about us.
We always love to hear what yummy things you cook or bake with Amelia Oil. Send us your tasting notes and recipes to ameliaoil(at)telus.net. We would be happy to post a link to your blog.
The 2009 Amelia Oil has arrived and it’s delicious. If you ordered oil, please give us a call to arrange pick up. If you requested shipping, your order should be arriving soon. If you still haven’t ordered you better hurry because the 2009 Amelia Oil is selling fast.
Visit our web site for more details and to place your order for olio nuovo.
Judy Witts from the Divina Cucina cooking school in Tuscany has written an entertaining and informative post on extra virgin olive oil in Italy for The American.
During the Salone del Gusto in Turin last week I attended the Slow Food Master in Olive Oil course. One interesting point that was raised was the importance (or lack of) low volatile acidity in extra virgin olive oil. For an olive oil to be considered extra virgin one of the main requirements is that it must have less than 0.8% (0.8 grams per 100 grams) of free acidity. But can the consumer really taste the acidity in the oil?
According to our instructor, the average consumer does not perceive much difference in the acidity of olive oil. We were told that the reason for the introduction of this legislation was to encourage better harvesting and processing practices. For example, olives should not be beaten out of trees, fruit should not be harvested from the ground, milling equipment should be kept clean and olives should be processed shortly after picking in order assure low acidity and better overall quality.
It is interesting to note the emphasis placed on low acidity by producers and distributors, while this is rarely part of the information presented on the bottle. Amelia Oil consistently has less than 0.3% acidity but what makes it exceptional oil is our guarantee of freshness, the farming and harvesting practices used, as well as the hygiene of the mill.
Tomorrow I am off down to Amelia to see how the harvest is going. I will also be tasting the olio nuovo and posting my notes here.