Tuesday, January 30, 2007

Selling Fast!

Our shipment of 2007 olive oil should be arriving in the next few weeks. We are nearly sold out for this shipment. Don't despair because we are entertaining getting another shipment. We think that people will love their oil so much they will want more. Once you get used to good olive oil it is hard to go back to run of the mill brands. We will keep you up to date on stock and future shipments.

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Friday, January 26, 2007


What do you do with your Amelia Olive Oil? Please send your favourite olive oil recipe and I will post it here.

Happy cooking.


Thursday, January 11, 2007

Bruschetta - just oil it up

Sorry to burst a popular bubble around here but bread dipped in just olive oil (especially when it is good like ours) is much better than bread dipped in olive oil and balsamic vinegar. Save this combination for salad dressings. Restaurants started this culinary trend because they often use sub-standard olive oil that has no taste.

Do it the Italian way: toast (over a fire, if you can) some good quality crusty bread, rub a clove of garlic lightly on the slices and drizzle some good extra virgin over it and perhaps sprinkle a little sea salt. Voila! You have the simplest version of bruschetta (pronounced with a k).

Watch this blog for more olive oil recipes in the future.

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Tuesday, January 09, 2007

On its way

Francesco sent me a message this morning to tell me that our shipment of olive oil has left Amelia and has arrived in Milan. Now it will have to be organised into a container before it is put on the boat in Genova. I will keep you updated on its progress. I can almost taste the spicy green olive flavour as it get nearer!


Thursday, January 04, 2007

EVOO: What next?

Happy new year!

I couldn't help but comment on this new expression that is supposedly going to be included in new dictionaries. What is going on with our language?

Evoo: it sounds like voodoo but it is just the latest Rachael Ray-ism. Ray, the ubiquitous TV 'chef', says that it just took her too long to say extra virgin olive oil over and over on her show, so she came up with this expression. Slow down, Rachael! I know we can't always take the time to cook an elaborate meal that takes more than 30-minutes but slowing down is generally good. It gives you time to stop and smell the evoo before you toss it into the pan.

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