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.
‘Tis the season to cook and eat soup. Last night I made a hearty winter minestra (Italian for vegetable soup) with kale, carrots, white beans and fennel. Just before serving, I topped each bowl with a drizzle of Amelia Oil. Extra virgin olive oil really shines when used for finishing soups; the heat opens up the rich complexity of the oil.
Give it a try and see how a touch of our olive oil can add another layer of flavour to soups, pasta and grilled vegetables.
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.
We are so pleased that Cam and Dana of Joy Road Catering are using Amelia Oil. These talented young chefs embody the Slow Food philosophy in its essence–thoughtful, seasonal menus that feature local produce and the highest quality ingredients.
This summer we had the pleasure of attending one of their alfresco vineyard dinners at God’s Mountain in the Okanagan and it was one of the most memorable meals of the year. Great food and people in a stunning place.
Hats off to Cam and Dana for sharing their passion and talent.
