July Newsletter 2020
The Olives Behind Our Oil
We’re often asked why our extra virgin olive oil (E.V.O.O.) tastes so clean, so delicious and so different from other oils. Like wine, extra virgin olive oil is a product of Mother Nature, the result of science, energy, time, and passion!
Transparency
As our wines, our olive oil is single estate and comes from only one source Montespertoli, Tuscany 15 miles west of Florence in central Italy. This guarantees a direct supply chain, without relying on 3rd party, co-packers and olives from other areas, often beyond Italy.
Safety
Like our wines, healthy soil is paramount to clean olive oil. Organic certified farming and ecological practices are guaranteed by ICEA (The Italian organic certification entity) including natural pest control. Like any organic certified fruit, the trees are not treated with any synthetic fertilizers or chemicals. The olives are free of artificial fungicides, herbicides or pesticides with no trace elements affecting the fruit’s fragrance, grade, or taste.
Quality
Hand harvested, extracted within 24 hours of picking, by mechanical process-extracted with a centrifugal force, at a temperature under 80.6◦F, with no heat or chemical extraction. Our E.V.O.O. is also influenced by a combination of natural factors unique to the Montespertoli farm. Also known as terroir (pronounced ter wahr) it includes climate, altitude and position of the grove, top and subsoil layers.
Taste
There are 400+ olive cultivars in Italy, as grapes influence a wine’s profile, olives determine the aroma, taste
and texture of oil. Our E.V.O.O. Is blend of three complementary olives, resulting in clean, balanced, fresh flavors. Frantoio-aromas of green apple and fresh cut grass, with green almond flavors. Aromas of artichoke with black pepper, intense flavors characterize Leccino olives. The scent of fresh herbs, with balanced spice & bitter flavors distinguish Moraiolo olives.
Healthy
Nutritious, with less than 1% acidity, our E.V.O.O. has naturally occurring nutrients. As a “functional” food, obtained from the fruit instead of seeds, it is easily digestible, with a nutritional value classified by the properties of fatty substances, providing a source of energy & unsaturated essential fatty acids. Rich in vitamins A, D, E & K, our E.V.O.O. is antioxidant rich (vitamin E and polyphenolic micronutrient compounds). To enjoy the optimal benefits of our E.V.O.O. store tightly sealed in a cool, dark, dry place, away from direct heat, bright or direct sunlight and air.
Do you agree we as consumers should know the difference between olive oils to make better educated choices? Help end confusion about olive oil and establish a standard. To learn more and sign a petition to the Food and Drug Administration (FDA) visit. https://www.aboutoliveoil.org/olive-oil-fda-petition
Summer 2020 finally arrived, indeed, this year it is hugely different as we keep ourselves and others safe, via social distancing and wearing masks.
Many of you share how much you enjoy this time when life finally dials back and slows down. Mornings tending a backyard vegetable garden, biking local trails, lazy afternoons in a hammock, twilight golf, a leisurely dinner on the patio in the company of fireflies; all gifts of summer.
Personally, Independence Day marks the halfway point and reminder to enjoy my “gifts”-mostly food! Fresh strawberries, ripe zucchini, followed by sweet corn, flavorful peppers, juicy tomatoes and more. The August 3rd full moon is also known as the “Moon When All Things Ripen” and a sign that the harvest and a new season, is around the corner.
Even during these challenging times, may each of you enjoy your gifts of summer. Please do your part to protect yourself and others.
Consuelo
At Home with Villa Graziella Organic
Did you know July is National Culinary Arts month? While we enjoy the creations of professional chefs, we salute the tireless efforts of those at home who still cook each day. Indulging various tastes, several meal requests and dietary requirements, talented home chef Martha M. bakes and cooks daily while experimenting with different cuisines. Using fresh, seasonal ingredients, Martha’s summer blackberries & figs with mascarpone cheese make a delicious dessert. Serves 4-6.
Ingredients
8 oz. Italian mascarpone cheese
1 ½ Tbs. Villa Graziella Organic Silver label balsamic vinegar
12 fresh figs, quartered
1 Cup blackberries, washed and dried
1 Tbs. brown sugar
In a small bowl, mix the mascarpone with the brown sugar and balsamic vinegar until the brown sugar dissolves. Spoon the mascarpone in the center of a serving dish. Surround with figs. Sprinkle with blackberries, serve and enjoy.
SAVE THE DATE
We miss serving you and although we are still unable to serve you at instore tastings, save the date for farm to table dinners Fri. Aug. 7th & Sat. Aug. 8th with our partners at River Valley Farmer’s Table.
Always in season and sustainably sourced, enjoy a delicious, 4-course dinner created by talented Chef Jeremy Kiens. 6 & 8pm seating’s on the socially distanced patio are available by reservation. For info. https://www.facebook.com/rvrfarmerstable
Sources
Our Food Naturally – Kille Enna, Titl Books
The Olive Oil Master Class-Wilma Van Grinsven Padberg, Lannoo Books
The Passionate Olive-Carol Firenze, Ballantine Books
https://www.aboutoliveoil.org/
http://www.health.harvard.edu/
http://www.medicalnewstoday.com/
http://www.olivecenter.ucdavis.edu/