Posted by Al Pryzbylski on January 25, 2019 1 Comment
Attention Please!! Important:
Every year in the winter (including this year) we've been getting emails and calls from customers concerned about oil that looks different than normal, either thicker or the texture has changed (some think it looks like a growth or excess sediment).
We wanted to address this so all our customers are aware: this is a normal occurrence this time of year. As the olive oil transports to us from the West Coast they can be subjected to cold temperatures, and this can cause oils to solidify. You can sometimes see a change in texture of the oil that looks like pellets or droplets of something, that is natural vegetable waxes in the oils.
IT'S COLD, SO LET'S DISCUSS SOLIDIFIED OLIVE OIL
We have recently experienced a rash of phone calls complaining that there is sludge, gel, particulate, "creamy stuff", coagulation, etc. in our olive oil. After 10 years of receiving these calls beginning in the colder months of fall and winter, this sudden influx of calls comes as no surprises to us.
However, we would like to take some time to talk about how extra virgin olive oil behaves when exposed to cold. When extra virgin olive oil reaches 55 degrees, it will typically begin to cloud. At 50 degrees most olive oils really begin to set up, at 45 degrees it can become a gel, and any colder, it can look like a solid block. This doesn't just happen in one fell swoop, however. There is a evolution from liquid to solid beginning at the bottom of the container and working upwards. In many cases, it will look like two separate substances in the same container where the solidifying olive oil meets the still liquid olive oil with floating pieces of solidified olive oil in the liquid olive oil. This process is due to the naturally occurring waxes inside the olive and its pit becoming solid. Different olives have different amounts of these waxes which dictate how readily they will turn from liquid to solid, and at what temperature. In other words, no two olive oils set up exactly the same when exposed to cold.
Posted by Al Pryzbylski on October 18, 2016 0 Comments
It doesn't get easier or more elegant than this. And frankly its borderline sacrilegious to not be using mouthwatering heirloom tomatoes right now before they leave us for the season with the freshest olive oil in the world.
6 Cups baby arugula washed, spun dry
2 cups of sliced heirloom tomatoes
1/3 cup freshly torn basil leaves
1/2 small red onion, very thinly sliced
1/2 pound mozzarella fresca thinly sliced
1/2 cup Bella Gusta extra virgin olive oil
2 tablespoons Champagne Vinegar
2 tablespoons your white balsamic of choice
1 teaspoon grainy mustard
1/2 teaspoon salt
freshly ground pepper to taste
Combine the Champagne and white balsamic in a small bowl and place the red onions in the bowl to quickly "pickle" for 5 minutes or up to 10 minutes. The vinegar will turn a light shade of pink. Remove the onions and reserve. Whisk the mustard and salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion.
Just before serving dress the baby arugula with just a few drizzles of the vinaigrette. Arrange the dressed arugula in layer in a shallow, wide bowl or platter. Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top. Add a few more drizzles of the vinaigrette and fresh cracked pepper to taste. Serve immediately with crusty bread to mop up any dressing left on the platter/bowls.
Serves 4-6
Bon Appetito
Posted by Al Pryzbylski on August 31, 2017 0 Comments
We recently had a customer ask a question about our butter flavored olive oil that so many of you already enjoy. Thought we'd pass along this information from our supplier.
Now you can have your butter and eat it too!
Our butter flavored extra virgin olive oil only contains 100% natural flavor and that is all. As a matter of fact, there are no chemicals, artificial, synthetic ingredients, dairy, or wheat used in any of our flavored products. All of our oil infusions are natural and come from plant based essential oils. The ingredient statement for our butter flavored olive oil reads: certified extra virgin olive oil, organic compatible natural flavor. The nutritional information for this oil is identical to a standard extra virgin olive oil nutritional statement. There are no allergens associated with our product as its dairy free. We do offer allergen statements for all of our products and encourage you to keep a copy on hand to address questions regarding allergens.
Our butter olive oil brings together the best of both worlds with all the health benefits and phenols of extra virgin olive oil and the rich 100% natural flavor of butter. We suggest using our natural butter extra virgin olive oil on pancakes, in baking to replace butter in recipes, drizzled over mashed potatoes, popcorn, and pasta or simply to dip bread in.
We hope you enjoy!!
Posted by Al Pryzbylski on August 26, 2017 0 Comments
Want to get your little ones to eat healthy? Try adding a great balsamic to their veggies or salad. This little foodie came in with her grandma and grandpa for a private tasting and left with a great assortment of balsamics. Yummy!
Posted by Al Pryzbylski on March 11, 2016 0 Comments
For your peace of mind, please know that all of our oils and vinegars are and always have been non GMO.
Our single source importer Veronica Foods is part of the GMO free project.
Not only are all of our products GMO free but we are part of the GMO project program.
Also- olive oil (by nature) is not a GMO crop. Not yet, anyways.
Enjoy our products every day!!
Posted by Al Pryzbylski on March 01, 2016 0 Comments
For The Cake
2 1/2 cups unbleached all purpose flour
1 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup sour cream
2 large eggs
1/2 cup lemon agrumato olive oil + 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 cups washed and dried blueberries (1/2 cup reserved)
For the Simple Syrup Lemon Glazed Blueberries
1/2 cup granulated sugar
2 tablespoon fresh lemon Juice or the juice of 1 large lemon
Preheat the oven to 350 F.
Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.
In a large bowl, beat the sugar and eggs together until light yellow and thickened. Add the olive oil, lemon zest, vanilla, and sour cream.
In another bowl, whisk together the dry ingredients. Add to the wet ingredients and whisk until no dry spots of flour remain. Fold in the blueberries reserving 1/2 cup for decoration.
For the glaze, mix together the lemon juice and sugar in a microwave proof bowl. Heat for 1 minute on high. Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.
Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean. Allow to cool for at least 20 minutes before inverting.
Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat. Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake. Serve immediately.
Serves 8-10
Posted by Al Pryzbylski on February 26, 2016 0 Comments
Look at that lovely nest of bright spring-green happiness. The color of the pesto is everything you would expect, but one bite will tell you that you're not dealing with the usual pesto suspect, basil. It's winter here in the Northern Hemisphere. If you do have access to basil, chances are it's being grown in some warmer clime and then trucked or flown hundreds of miles to your local grocery store.
This trucked/flown in basil, under the best circumstances, will be a pale comparison to the fresh, locally grown basil you can get in spring and summer. So let's swap it for the cold weather nutritional power house that arugula is. And, when we do it, let's also marvel at the peppery, complex, rich, nutty contribution that arugula will make to your pesto which also includes the finest, most nutritious extra virgin in the world.
Ingredients
12 ounces baby arugula washed and spun dry
4 medium garlic cloves, peeled
1 teaspoon freshly squeezed lemon juice
1/2 cup hulled, toasted pumpkin seeds
1/2 cup finely grated Pecorino Romano
1 teaspoon fresh ground pepper and salt if used (depending on how salted your pasta water is)
2/3 cup Bella Gusta mild or medium robustness extra-virgin olive oil
Directions
Cook your pasta based on the instructions. (I used fresh pasta pictured above)
Meanwhile, combine arugula, garlic, lemon juice, half of the cheese, pumpkin seeds, in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended until finely processed. No more than a minute tops. Season well with salt (if using) and freshly ground black pepper.
Drain pasta and toss with the arugula pesto and mix until evenly combined. Serve immediately with reserved cheese sprinkled on top.
Serves 4-6
Bon Appetito
Posted by Al Pryzbylski on November 13, 2015 0 Comments
Ingredients
2 cups butternut squash peeled, cubed in 1" pieces
1 pound dry Trottole or Macaroni pasta
2 cups shredded guyere
2 cups shredded white cheddar
1/2 cup Pecorino Romano cheese
3 cups milk
1 cup heavy cream
1/2 cup AP flour
1+ 4 tablespoons Garlic Infused Olive Oil
1 tablespoon Truffle Infused Olive Oil
1 large shallot finely minced
2 teaspoons salt
fresh ground pepper to taste
Preheat the oven to 375 F.
Grease a 13" x 9" baking dish with garlic olive oil.
Place the cut up butternut squash in a large sauce pot of hot water and bring to a simmer. Simmer for approximately 15 or until the squash is fork tender. Drain and reserve.
Bring a large stock pot of salted water to a full boil. Add the pasta and cook based on the package instructions to al dente.
In a large stock pot, heat the garlic olive oil over medium heat. Add the shallot and saute for about 2 minutes until the shallot just begins to turn golden. Add the flour into the olive oil and whisk to blend thoroughly for about one minute, stirring constantly.
Slowly pour the milk into the flour roux, whisking constantly. Add the cream and continue whisking until thickened.
Take 1 cup of the bechamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth. Add the butternut squash mixture back into the pot with the rest of the béchamel, gently whisk to combine. Add all of the cheese to the bechamel, reserving 1 cup of guyere cheese. Stir to melt and combine. Taste for seasoning and adjust with salt and pepper if desired.
Add the truffle oil, and the pasta. Mix well and pour into the prepared baking dish. Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.
Bon Appetito !!
Serves 6-8
Posted by Al Pryzbylski on November 13, 2015 0 Comments
Ingredients
1 large head of cauliflower
3 large eggs, beaten
1 1/2 cups flour
2 cups plain bread crumbs
2 tablespoon fresh squeezed lemon juice
2 cloves of garlic, minced
3 teaspoons salt, or to taste
fresh cracked black pepper, to taste
1/3 cup Bella Gusta ROBUST extra virgin olive oil, plus more for frying
Slice the cauliflower in half straight through, leaving the stem portion of each half intact. Carefully slice the two hemispheres, through the stem portion into 1/2" thick steaks. It won't be perfect, some might fall apart, don't worry about it.
Whisk together 1/3 cup of olive oil, garlic, and lemon juice, 1 teaspoon salt and pepper. Place the cauliflower steaks and marinade into a large shallow pan or large gallon size zip lock bag. Coat the cauliflower well and marinate for at least 1/2 hour.
Whisk the eggs in a pie tin, or similar large flat, shallow dish.
Whisk together the flour with a teaspoon of salt, and pepper to taste.
In a heavy bottom pan, or dutch oven, heat 2" of super fresh, ROBUST extra virgin olive oil to 350 F.
First dredge the marinated cauliflower in the seasoned flour.
Dip each steak into the whisked eggs,
Then dip into the bread crumbs.
Fry the coated steaks on each side for about 2 minutes or until golden brown. Allow to drain on a rack or paper towels before serving.
Adjust seasoning by adding more salt if desired or pepper.
For presentation, consider serving the steaks atop a bed of baby arugula or salad with additional lemon olive oil vinaigrette on the side and/or lemon wedges.
Bon Appetito !!
serves 4-6
Posted by Al Pryzbylski on June 26, 2015 0 Comments
Olive oil mislabelled 'extra virgin,' class action suits allege
'Made in Italy' label also misleading on Bertolli, Carapelli, Filippo Berio brands, lawsuits allege
- A U.S. class action lawsuit against popular brands of olive oil alleges the products are neither "made in Italy" nor "extra virgin" as the labels say.
A California federal judge has approved two class actions lawsuits against the makers of Filippo Berio brand olive oil, sold through Safeway, and against the importers of Bertolli and Carapelli olive oils.
The lawsuits allege companies Salov North America Corp., maker of Filippo Berio olive oil, and Deoleo USA, which makes Bertolli and Carapelli, are mislabelling and misleading consumers.
All three brands are also sold in Canada.
A request from the companies to dismiss the lawsuits was turned down earlier this year.
In the case of Filippo Berio olive oil, the bottle has a label saying "imported from Italy" but a small print text says olives are grown in Spain, Greece and Tunisia as well as Italy.
The suit also alleged Salov's extra virgin olive oil failed to meet state or federal standards for the term "extra virgin," claiming the company mixed the products with refined oil and packaged them in clear bottles which means the oil can be damaged by sunlight.
Similarly, a separate class action against Deoleo alleges the oils can't be "extra virgin" since a refined oil is added to the mix.
The Bertolli and Carapelli olive oils also are labelled "imported from Italy" when the product also includes oil from olives from several different countries.
The suits claim damages on behalf of all U.S. users of the products.
The class action lawsuits are being led by Gutride Safier LLP, a California law firm that specializes in class actions.
According to journalist Tom Mueller, lax enforcement in the U.S. and Canada means many olive oils sold here may not even come from olives.
The North American Olive Oil Association has been so worried about olive oil quality it created a seal to identify products that meet the International Olive Council standard for olive oil.
A 2011 study by University of California found most olive oils sold in the state failed to meet international standards to be considered "virgin" or "extra virgin."
