Amelia Oil - Extra Virgin Olive Oil from Umbria

New Amelia Oil Web Site and Blog Space

2007-07-19T10:50:00.000-07:00

As I mentioned, there has been a lull in my blogging and I am still adrift in the Mediterranean Sea (at least from a very theoretical perspective). However, we are also changing and updating our Amelia Oil web site and we have decided to house this blog there as well. Please point your browsers to www.ameliaoil.com for more olive blogging and to order fresh pressed extra virgin olive oil.

No time to taste

2007-07-09T21:26:00.000-07:00

Yes, lately I have had little time to stop and smell the roses or taste olive oil. I know I promised some tasting notes, but I have been drowning in the Mediterranean (figuratively, due to my new course that just started today--ethnography of the Mediterranean). Once I start to float again I will get on that.

Today I met wine writer Becky Solomon and she had recently tasted Amelia Oil. She described it as very grassy and green. I think that is quite typical of central Italian olive oils and is a good sign our oil is aging well (now about 10 months old). I think there is also a hint of pepper but the acidity is low so it stays on the front of the palate. Now I am getting excited. I promise the whole taste experience soon.

Amelia Oil selling fast!

2007-07-02T21:41:00.000-07:00

Thank you to everyone who came out to the Dundarave farmers' market on Saturday. We had a great day and there is nothing we like more than sharing our olive oil. It is always great to see people's faces light up as they have a taste of oil with my mom's fresh baked focaccia. If you missed us, we will be at the market in Dundarave once more on July 28 (hopefully we will have some oil left).

I can never totally suppress the inner anthropologist and I am always fascinated by people's reaction to olive oil and the way in which taste works. There are those people, particularly elder Canadians, who do not really like the taste of extra virgin olive oil. Many said "It taste too much like olives," or "it's too strong." I take all of these comments to be compliments. What I realise is that much of the olive oil sold in supermarkets has little flavour at all and there are those who rarely taste straight olive oil. People need to learn about the complexities and variety of olive oil. Education of taste is so important here. I am not saying that everyone is going to like our oil and I try to tell them that there are as many types of olive oils as there are taste buds. I am just happy people are open-minded enough to try new things, like it or not.

We are selling out quickly of our latest shipment. If you would like to place an order call us or send an e-mail to arrange delivery or pick up. We'd hate for you to go without great olive oil.

In response to Ido's comment, my next post will be some tasting notes on our oil for those of you who are curious about what it is like.

Amelia Oil at the Dundarave Farmers' Market

2007-06-28T09:59:00.000-07:00

Our latest shipment of olive oil has arrived and we are going to be at the Dundarave Farmers' Market in West Vancouver this Saturday from 10am-4pm. This is our last shipment this year so please stock up before we sell out. We are also now accepting orders for 2008 extra virgin olive oil. This year I will be filling the bottles myself in Italy and our shipment should arrive in Canada for January 2008.

Please come by and try our oil. See you at the market.

The Olive Gazette

2007-06-25T15:42:00.000-07:00

I have really enjoyed getting reader comments the past few weeks. I was starting to think I was writing just for my own entertainment.

In particular, I have found Henry Mackay's comments stimulating and well-informed. Mackay is an olive oil producer in Jaen, Spain who writes a very interesting blog called the Olive Oil Gazette. Topics on this blog range from current prices and futures of olive oil to the various awards handed out by international committees.

Olive oil that is too cheap

2007-06-24T15:47:00.000-07:00

When olive oil is too cheap I usually suspect that there are one of two things going on. First, I imagine the consumer is getting a raw deal. Usually cheap oil means that quality is compromised and what you think you are buying is not really what is in the bottle. Second, perhaps the producers are being forced to sell at a rate that is lower than their production cost. This sometimes happens when big olive oil companies get involved and monopolise international markets. I personally see this as the death of small-scale olive oil production in the Mediterranean.

If you are buying very inexpensive olive oil, you should expect to get what you pay for, which is usually not much. I am aware that different types of cooking require different types of oil; however, there is really no way I would ever consume 'lampante' or 'olive oil' grade. In fact, many consider these grades of olive oil unfit for human consumption. When the Romans said "caveat emptor" I think they were talking about buying olive oil. What can you do to ensure you are buying quality oil? First of all, read the label carefully and look for signs of fraud. Check that your oil is extra virgin (if that is what you are after), that it has a specific and identifiable origin and there should be a 'best by' date. Although these indications are a start they do not always ensure a high-quality product. I would even suggest checking on the Internet to find out more about the producer and distributor.

That said, I do not think that good quality extra virgin olive oil should be available exclusively to the privileged. There is lots of over-priced olive oil out there on specialty food store shelves. I will have more to say on that topic in the future...

More thoughts on fair-trade olive oil

2007-06-21T11:48:00.000-07:00

It is the consumer's right to know how the product they are purchasing is produced; this goes for olive oil as well. When you buy a bottle of olive oil at the supermarket there is little indication on the bottle or the shelf of how the oil was produced or about who did all the work to turn olives into oil. Making olive oil is a year-long agricultural process that requires the attention of farmers, extra labour for harvesting and pruning as well as the people working in the mill.

Although there are few issues around fair trade in Italy it is something that needs to be considered nonetheless. Are farms getting their fair share of the profits? This is particularly important for small-scale farmers who have a hard time competing in the global market. When my mother and I started to import olive oil from Italy we wanted to make sure we were giving back to local communities and encouraging the continuation of agricultural practices and traditions.

Buying direct from the producer and selling direct to the client is one way in which we keep the cost of our oil reasonable. However, quality comes from careful labour, passion and expertise, which have their price. Generally these are not values espoused by industrial production.

As you may know, I am not a big fan of certifications and although Amelia Oil may not be certified fair trade, we are proud to be a part of sustainable, local agriculture in Italy.

Fair-trade olive oil from Palestine

2007-06-20T19:16:00.000-07:00

As I was researching the Mediterranean and Palestine, I came across this site. Zaytoun is fair-trade Palestinian olive oil. It is an attempt to help Palestinian farmers reach the marketplace and continue their cultivation of olives: "Resisting the occupation by insisting on life."

Ship coming in

2007-06-19T10:18:00.000-07:00

We have just been notified that our shipment of olive oil will be arriving in a few days. We will be sending out a notification to everyone on our mailing list. If you aren't on the list, please sign up on the side bar of this blog. If you would like to secure your supply of oil please place an order on our website www.ameliaoil.com or call is for more information at 604-925-3028.

Cultivars-Moraiolo

2007-06-16T13:02:00.000-07:00

Another type of olive in Amelia Oil is the moraiolo cultivar (featured above). This cultivar is most common in Umbria, Tuscany, Le Marche and Abruzzo. It is usually cultivated together with the frantoio cultivar. Moraiolo tends to have a grassier taste and balances the fruitiness of the frantoio olives. I personally think it is this olive that gives our oil its 'green' taste. It reminds me of lying down in long grass when I smell it. To really enjoy this grassy, greenness it is best to consume fresh oil that is no older than a year.

Olives - a symbol of peace

2007-06-13T17:43:00.000-07:00

Hardly a day goes by without talk of the Middle-East Crisis. This has been a constant throughout my life. This summer I am teaching an ethnography of the Mediterranean course at UBC and as I prepare my syllabus I am looking at different ways I can work olives into my teaching. Olives as food, culture, landscape, a good for trade and barter and as a symbol of peace and discontent.

While reading about the Mediterranean Voices project, I came across this image. These are bottles of olive oil from the Cremisan monastery, whose land was divided by the Separation Wall. Olive trees in Palestine have been hard hit by conflict. In fact, these trees are particularly loaded symbols of not only peace but also ownership and settlement. To plant olive trees is to stake claim to land; olive trees are potent symbols of life, culture and a thriving community. Over the past decades olive trees have been planted and torn out in contested areas of Palestine and Israel.

When will the olive tree return to the Middle East as a symbol of peace?

Becoming an olive oil sommelier

2007-06-09T23:30:00.001-07:00

In September I will be moving back to Italy to teach and do research at the University of Gastronomic Sciences in Pollenzo (picture above), which is associated with Slow Food. This is an amazing place for anyone interested in the history, culture and future of food in the world. Besides teaching an anthropology of food course, I hope to indulge in a little formal learning of my own: I would like to become an olive oil sommelier.

This is something I have been interested in for a few years. As far as I know, there are no courses offered in Canada (surprise, surprise). I looked into a few courses in Italy when I was still living in Umbria but had no idea which were above-board. The problem is there are two serious courses, as far as I can tell. There is a course offered by the Italian Sommelier Association (AIS), whose main focus has traditionally been wine. The other course is offered by the The National Organisation of Olive Oil Tasters (ONAOO), who only specialise in olive oil. Who knew it could be so complicated.

I hope I can find a course that covers the history and culture of olives, as well as the science and art of tasting oil. All I know is there is a big, beautiful world of olives and oil that I want to learn more about.

Cultivars - Frantoio Olives

2007-06-08T14:28:00.000-07:00

The various types of olives trees are called cultivars. I think it is interesting that not many olive oils mention what fruit from which plants goes into making oil. Mono-cultivar oils exist but they are quite rare. Most olive oils are made up of a mix of different olives. For example, Amelia Oil is composed of frantoio, leccino, rajo and moraiolo. This is what gives our oil complexity and balance.

Usually the type of cultivar depends on the climate and geographic location of the ulivetto. Typical Umbrian cultivars include: leccino, frantoio, dolce agogia, moraiaolo, rajo and San Felice.

Frantoio (featured in the photo above) is one of the most common cultivars in all of Umbria. It is well suited to hills but adapts easily to different terrain. Frantoio olives give Umbrian oil much of its fruity taste. The olives are quite small but give a substantial yield of oil. Interestingly, all olives start off life green and end up black. The frantoio olives I picked in Amelia were usually just starting to change coulour.

Over the next few weeks, I plan to write more about cultivars and olive trees. Stay tuned.

Olive oil as an anti-inflammatory?

2007-06-06T13:11:00.000-07:00

Can olive oil add anti-inflammatory to its list of beneficial properties? A recent article in the New York Times suggests that extra virgin olive oil may inhibit inflammation and this maybe another reason for singing the praises of the Mediterranean diet. Apparently, more research is needed but scientists may be on to something here. Vince, thanks for sending this article my way.

Food conference in Victoria

2007-05-28T17:38:00.000-07:00

This week I will be attending the Association for the Study of Food and Society Conference, which is in Victoria. There will be sessions on everything concerning food from biodiversity to nineteenth-century culinary writing. This is always a wonderful conference that is well attended by academics and culinary enthusiasts from all over North America and the world.

Terroir, again

2007-05-25T16:15:00.000-07:00

I was reading the New York Times Magazine on the plane and came across an interesting article on terroir, "Talk Dirt to Me". I know I've already written about this subject but I thought this article's findings were worth sharing. Essentially, what the author argues is that the terroir taste of wine does not come from the actual minerals in the soil where vines are grown. Many wine tasting notes talk about minerality or a mineral flavour; however, this apparently does not come directly from the rocky soil. Terroir can not be taken to literally mean earth in this sense.

In my opinion terroir is a complex relationship between land and culture. This is particularly well demonstrated by olive oil production: climate and soil determine what cultivars (varieties of olive trees) can grow in the area; unique agricultural techniques develop over time and become local traditions; cuisine is shaped around local products and growing seasons.

When I pour some olive oil from Amelia on a piece of toasted bread I do taste the colli Amerini. It is different than any other olive oil and is a reflection of each unique year. I never imagined I could taste the rocky red soil but I do know that for me the taste of Amelia Oil is one tied to place, a place that is large in my memory and personal experience.

Blog On Holiday

2007-05-06T23:41:00.000-07:00

I am off to South East Asia for a few weeks so my blog is going to be on holiday. However, I hope to return to a big shipment of olive oil from Amelia. Realistically, I think we can expect to see our oil in early June. If you would like to place your order and secure your supply, get in touch with Rebecca, who will be at home working hard, ameliaoil@telus.net.

Alla prossima...

Turismo del vino at the Italian Cultural Centre in Vancouver

2007-05-04T10:53:00.000-07:00

Last Tuesday night I was invited to talk about my olive oil experience in Italy and Canada for a course at the Italian Cultural Centre. The course is called Turismo del vino and it is being organised by CNIP Puglia to promote commercial relations and tourism between Italy and Canada in the area of food and wine cultural tourism. The class is largely taught in Italian, with instructors flown in from Italy, and the students are Italian citizens who are residents of Canada. At the end of the 800-hour course, they will fly to Puglia, Italy for a 100-hour practicum. Needless to say, I was intrigued and thrilled to participate for an evening.

When I arrived, I was greeted by this week's out-spoken and lively instructor, Betty Mezzina. We tried to devise a plan for our lesson, but I could tell it was going to be a bit of Italian-Canadian improvisation. Betty, a wine and olive oil sommelier from Puglia, went into the finer details of olive oil production and tasting techniques. I talked about my personal experience, the olive oil business and the complicated logistics of importing oil from Italy. I tried to stress the fact that it is all about human relations and building relationships with everyone involved in the process from production to customs brokering. I think Betty did a great job of stressing the diversity of taste and quality that can be found on the shelves.

When we got down to tasting the oil, I was pleased that Amelia Oil was once again the favourite in a blind tasting. The proof really is in the pudding.

Olive Ovation

2007-04-26T14:51:00.000-07:00

Silvia Dotto put me in touch with Marianne Prey in St. Louis, who is opening a very unique store deidicated to extra virgin olive oil. Check out the Olive Ovation's web site. It looks like they are going to have a fabulous selection of olive oil from around the world.

Terroir

2007-04-24T17:24:00.000-07:00

I think all good olive oil, like wine, should speak of its terroir. I hope that when you taste Amelia Oil you can imagine and taste the gentle green hills with their rocky soil, the gentle spring sunlight and the sound of cicadas on a hot summer day. Maybe I am exaggerating a bit but I do think oil and wine can tell the story of place, which includes history, culture and humanity. I guess that is the beauty of consuming something that is very much a product of the land and this is what my mother and I want to stay true to importing olive oil from a small producer in Italy.

What got me thinking again about terroir was a trip to Washington State and Oregon wine countries. It was interesting to taste wines from regions that are still finding their identity and getting in touch with their unique terroir. Oregon Pinot Noirs, for example, are starting to have an identity all of their own that is strongly influenced by the red rocky soil of undulating green hills that can be found in much of the Dundee area. French wine makers have been drawn to the Oregon but they are making wines that are anything but French.

I kept looking out for olive trees on my trip but I imagine the Washington and Oregon winters are just too cold for olive trees. There were a few bottles of California oil on shelves in stores but I did not have the opportunity to taste them. Of course, olives were some of the first crops planted by Spanish and then later Italian settlers in California. For these Mediterranean peoples the olive tree was an integral part of everyday life. In many parts of Italy olives, wheat and grapes were crops that were all grown on the same land. Due to the mechanisation of farming, it is quite rare to see this combination these days. However, these three crops remain central to the Mediterranean diet and cultural identity.

Amelia Oil at the Sun Run

2007-04-14T16:50:00.000-07:00

This is a busy time of year with Easter and the end of the spring term at the university. However, I had time to order more oil from Francesco today and we expect it to arrive for the end of May. If you want to secure your supply, please order on our web site. This will be our last shipment of Amelia Oil until Jan. 2008, when the new oil is available.

Tomorrow, Julie and I will be running the Sun Run, so look for us with our Amelia Oil t-shirts. I will be actually running under the name Amelia Oil (the lesser known sister of Olive Oil).

Pizza di Pasqua

2007-04-07T13:10:00.000-07:00

Pizza is not always what you think it is in Italy; for example, in central Italy the tradition of the pizza di Pasqua lives on. This is a wonderful high, round cheese and egg bread. It is called a pizza but it has nothing to do with the Neapolitan kind and the pies we call pizza in North America. Pizza di Pasqua is a perfect compliment for the tasty salumi that are famous throughout Umbria. It is usually served as an antipasto before the meal or I have taken it on numerous picnics that are part of the Pasquetta tradition (literally little Easter--the day after Easter where Italians go out the countryside for a picnic). Easter is a major holiday in Italy and Pasquetta is one of the busiest days on Italian autostrade, as urbanites attempt to breath a little country air and down a few more calories. Ironically, this is usually one of the rainiest days in Italy each year. When I lived in Amelia there was really no need to drive around much on Pasquetta because the countryside was at my doorstep. I could eat my pizza di Pasqua in peace.

I only attempted making this pizza once and I had a hand from my neighbour, Loretta, who taught me her family recipe. There was quite a bit of preparation involved and a good deal of nail biting as we hoped the dough would rise correctly and form a sensual dome in the oven. My first year in Amelia, I bought my pizza di Pasqua in the local forno (there are no more communal ovens, but the bakery in Amelia still places the baker's mark on each loaf of bread in that tradition). In small town bakeries these pizza are very good but supermarket facsimiles are not to be trusted--you can never be sure of the quality of the ingredients.

Pizza di Pasqua is a regional specialty that is popular in Umbria, Tuscany and Le Marche. You will not (or should not) find it in Milano or Bari. They have their own Easter traditions! I found a recipe for pizza di Pasqua that is quite similar to the one I made. Make sure you use top quality ingredients: Italian pecorino, free-range eggs and fresh extra virgin olive oil. Serve with prosciutto crudo or salsicia secche accompanied by a glass of Rosso di Montefalco or Lambrusco for something different.

Auguri e buona Pasqua!

Made in Italy

2007-04-05T14:23:00.000-07:00

We recently made headlines in Marco Polo, the local Italian-Canadian newspaper, with regards to a discussion on authentic products made in Italy. Enrico Polacco, an expert on Italian olive oil, commended us for promoting the origins of our oil and for understanding that the most important aspect to consider when purchasing olive oil is quality. Polacco vehemently chastised the Italian-Canadian community for focusing too much on price. However, he failed to mention our extremely accessible prices ($24.99/litre). We would like to prove that great quality and taste does not have to be exorbitantly priced.

Shopping for genuine 'made in Italy' products is not always so easy, particularly when it comes to extra virgin olive oil. Slow Food Italy recently made a press release lamenting the fact that even most Italian consumers have no idea where the olives come from in their oil. As I mentioned in a previous post, Italian olive oil can technically say made in Italy and the olives can be produced in Marocco, as long as the oil is blended and packaged in Italy. This is a big problem for small producers who pride themselves on the geographic specificity of their products.

According to Coldiretti, one of Italy's major agricultural organisations, the average Italian production of olive oil in the last 4 years was approx. 600 000 tonnes per year, worth 2 billion euros. The average Italian consumes between 13-14 kg of olive oil per year. Recently there has been an increase in olive oil consumption in Italy and in particular more high-quality and organic oil is being sold. Slow Food has been working hard to encourage the EU to create legislation that requires producers and vendors to indicate the place of production of the olives that is used to make olive oil. Consumers have a right to know what they are buying and eating.

Order Olive Oil

2007-04-01T17:25:00.000-07:00

We have had such an amazing response from customers since the arrival of the 2007 Amelia Oil in February. We are now nearly sold out and only have a few 500ml bottles left! We are still standing by our idea that olive oil should be consumed fresh and we are trying hard to convince our clients that the Italian once-a-year practice of buying olive oil is best. However, we have had so many requests for olive oil that we have decided to import one more shipment of Umbrian extra virgin olive oil from Amelia this year. If you would like to secure a supply of oil, please be sure to order on-line at our web site or send us a cheque. Amelia Oil is not sold in stores and we will not be carrying inventory, so don't miss out on this opportunity. This order is expected to arrive in late May or early June 2007. We will be taking advance orders for 2008 soon, which will arrive in early February 2008.

Springtime in Umbria

2007-03-28T13:34:00.000-07:00

The sunshine here in Vancouver has me thinking of springtime in Umbria. I think fall and spring are my favourite times of the year in Italy; this is when everything comes alive. The summer is arid and plant life withers away in the heat and the winter is cold causing people, plants and animals to hibernate. Spring is when everything comes back to life. The grass in the olive groves looks young and tender and little flowers bloom in white drifts that punctuate the hillsides. This is the time of year when we would go out foraging for wild asparagus. Everyone in Amelia has their favourite spot that is a closely guarded secret. I remember coming home with fists full of twisty thin asparagus and making simple past sauces finished with a drizzle of olive oil and a shaving of parmiggiano. Franca, my friends Walter and Mary's mother, made the best wild asparagus lasagna, which featured the lovely sausages they make in Amelia (my favourites were from the butcher's in the centro storico on via della Repubblica).

Olives are harvested and pressed only once a year, but caring for and monitoring the trees is a job that continues all year. Spring is when buds appear on the olive trees and just after Easter they bloom. Olive flowers have a very delicate floral fragrance that some Amerini say they can smell in the air in April. Most olive trees are wind pollinated or hermaphroditic, so this is an important moment for olive production. If there is too much rain or hail, the flowers can be damaged and pollination is nearly impossible. In late spring, farmers cross their fingers and wait to see if the little 'buds' that will become olives start forming (hopefully in abundance).

This is just one moment in the long and precarious life cycle of the olive. When I drizzle olive oil over my wild asparagus pasta, I can't help but think of all of the effort and buona fortuna that goes into making such a wonderful product. I am crossing my fingers for fine weather and a light breeze over the green Umbrian hills this spring. I am sure Francesco will keep us up to date on the progress of his olive groves.

Olio Crudo

2007-03-24T13:41:00.000-07:00

Olio crudo literally means raw oil (versus cooked), which does not sound so appetizing. However, it is probably the best way to eat extra virgin olive oil. Amelia oil is perfect crudo and can be used for finishing grilled meats and vegetables as well as drizzled on salads and breads. Think of it as a condiment that is applied to food after cooking to give it a little more flavour, just like salt or pepper. Best of all, if you eat your oil 'raw' you get the most health benefits and don't lose any of the flavour. Cooking tends to break down the chemical composition of oil, which is not necessarily a bad thing, but fresh oil does lose some of its punch and fruitiness in the process.

Rick at Meinhardt's feels there is no point in cooking with extra virgin olive oil because of this loss of flavour and olive oil's smoking point (410F). After years of living and cooking in Italy, I am more of the traditionalist school and cook everything using extra virgin. Butter, canola--what's that? I figure Italian cuisine is pretty tasty so why change the basics. I have never met an Italian who cooks with grape seed or canola oil. Call me a purist and I am sure Rick is correct from a technical-chemical perspective, but I am still a bit of a romantic casalinga in the kitchen.

Slow Food dinner at the Pair Bistro

2007-03-22T10:42:00.000-07:00

As some of you know, I am involved in the Slow Food movement here in Vancouver and in Italy. I have been working with Janis and Todd at the Pair Bistro to put together a dinner that reflects local, sustainable and seasonal food. We would like to invite all Slow Food members and non-members to join us at Pair Bistro for this meeting of like minds and taste buds:

Pair Bistro Slow Food Dinner
March 28th, 2007, 7 pm
3763 W.10th Ave. (near Alma)
Tel. 604-224-7211
e-mail: info@pairbistro.ca
$40 (members)/ $50 (non-members) per person
+optional wine pairings $25
(tax and gratuity not included)

Pair Bistro truly reflects the Slow Food philosophy by bringing local products and culinary know-how together to be enjoyed in good company. Join Janis and Todd for a special ‘slow’ dinner at their Point Grey neighbourhood bistro. This meal will showcase local food and down to earth cuisine, which will include many small informal courses and amuse bouches. Over the past few seasons, Janis has become increasingly involved in the UBC Farm. She would like to take this opportunity to share with you the wonderful activities going on at the farm, which has a strong commitment to sustainable food production. In keeping with the UBC Farm values, the menu will be chosen based on fresh, seasonal, local produce and meats. This culinary adventure will be accompanied by carefully selected BC wine pairings. We would like this to be an informal evening where you can meet new people who are enthusiastic to learn more about local food, enjoy simple pleasures and take time to eat slowly with friends.

Reservations and deposit (a credit card number will do) must be made before March 26th through Janis at the Pair Bistro (tel. 604-224-7211 or e-mail: janis@pairbistro.ca). Book early because there are only 34 seats available in this cozy restaurant and no walk-ins will be accepted. Unfortunately, we are unable to offer a vegetarian option for this meal.

For more information on the UBC Farm, visit: http://www.landfood.ubc.ca/ubcfarm/

New mailing list - please sign up

2007-03-18T18:53:00.000-07:00

I am very excited about the new tool I discovered (thanks to Sean) for creating mailing lists. If you would like to be kept up to date on special offers and pre-ordering for fresh olive oil from Amelia Oil, fill in your name and e-mail in the form which you'll see over in the sidebar. I will be adding all our existing clients. There will always be an unsubscribe option on each e-mail.

Olive Oil Cake with Rosemary and Lemon

2007-03-17T19:08:00.000-07:00

As I have mentioned in previous posts, olive oil can be used in many recipes to replace butter. My neighbour in Amelia even made cookies and other baked goods using olive oil and no butter. Below is a recipe courtesy of Susan at Food Blogga, one of my favourite foodie blogs at the moment. There is also a lovely story that goes with the recipe, which can be found along with the original post on Susan's site. The photo is also from this same site.

Olive Oil Cake with Rosemary and Lemon

Basic cake recipe:
1 ¼ c all-purpose flour
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 eggs, at room temperature
1 c sugar
½ cup fruity extra-virgin olive oil
¾ cup milk

Additions:
2-3 Tbsp chopped fresh rosemary
The zest of 2 small lemons
The juice of 1 small lemon
1 cup grated Reggiano-Parmigiano
Several cranks of freshly ground black pepper

Preheat the oven to 350. Line a 10-inch loaf pan or 9-inch round pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In another medium bowl, whisk together the eggs and sugar until well blended, about 1 minute. Whisk in the olive oil and milk.

Whisk the egg mixture into the flour mixture until thoroughly blended. Gently mix in the rosemary, lemon zest, lemon juice, black pepper, and Reggiano-Parmigiano.

Pour the batter into the prepared pan and bake until the cake is firm and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer the pan to a rack to cool for about 20 minutes before removing the cake.

Serve warm or at room temperature.

Thanks, Susan.

Pinzimonio and Silvia Dotto ceramics

2007-03-11T16:30:00.000-07:00

At the recent Slow Food Vancouver tasting, I met Silvia Dotto, a talented local potter. We immediately recognised in each other a passion for olive oil, slow food and Italy. Silvia makes beautiful ceramic designs that are perfect for the table. Stayed tuned for future collaboration!

I thought her dipping bowl, pictured above, would be perfect for serving the great olive oil 'dip' known as pinzimonio. This is a little appetizer that comes from the Rome area, which simply consists of very good olive oil and a bit of salt. You slice fresh vegetables (carrots, celery and fennel, for example) and dip them in the oil. Some people like to add fresh cracked black pepper or garlic, but I like this simple version because it really lets you taste the olive oil. This offers a change from the usual dunking of bread in olive oil, which can be filling and hard on the waistline. Something this simple is truly wonderful when you have great ingredients.

Food "Blogga" Cooking and Recipe Blog

2007-03-08T10:41:00.000-08:00

This is a lovely food blog and the latest post is a delicious recipe for Italian pignoli cookies. These are outstanding.

Food "Blogga" Cooking and Recipe Blog

Olive Oil Mashed Potatoes: No butter, no problem

2007-03-08T10:21:00.000-08:00

I was cooking some mashed potatoes last night and just as Sean was starting to mash (we actually use a ricer--the funny contraption above), I realised we had no butter! I have pretty much stopped buying butter since olive oil came into my life. No problem. I reached for my bottle of olive oil and poured liberally into the very dry looking potatoes. We added some milk, grated in a little parmigiano, salt and a head of roasted garlic. Wow, I have to say the results were impressive. Our mashed potatoes were every bit as rich as the standard buttery variety and the flavour had just a hint of olive, which went very well with the slow braised short ribs we had as a main course.

There are many recipes where you can substitute olive oil for butter. It is a delicious and healthy alternative. Here is a great recipe for mashed potatoes with kale and olive oil on the beautiful 101 cookbooks site.

The basics of olive oil storage

2007-03-06T12:12:00.000-08:00

Now you have your olive oil home, you may be wondering about the best way to store. There are a few environmental factors you should take into consideration: mainly light and temperature. Amelia Oil is bottled and packaged in dark glass bottles and tins to protect it from the harmful effects of light, which speeds up the aging process. Excessive heat also has a similar effect. The best temperature for storing olive oil is 56F but room temperature is acceptable.

A number of people have asked me about storing oil in the refrigerator. This will prolong the life of your oil but don't be surprised if it solidifies when it reaches 36F. This happens when the waxes in the oil crystallise. Once the oil is brought back up to temperature it will return to its liquid state.

I would recommend enjoying your olive oil while it is fresh and full of wonderful flavour and anti-oxidants. Ideally your 2007 Amelia olive oil should be consumed within a calendar year but it will certainly keep for up to two years, although it will lose some of its flavour and colour as it ages. Store your tins or bottles in a cool dark cupboard and decant small quantities into a stainless steel container or glass bottle for everyday use. For more technical details on olive oil storage and the aging process of oil take a look at the Olive Oil Source's useful page.

We have also imported a few beautiful fusti, which are perfect for storing larger quantities of oil: they make decanting clean and easy. If you are interested in 5L and 15L food-grade stainless steel fusto, please send us an e-mail. These also look wonderful perched on the kitchen counter and are very practical for the pantry.

Slow Tasting

2007-02-28T13:47:00.000-08:00

Thanks to everyone who came out to the Slow Food olive oil tasting last night. It was a lot of fun and it was very interesting to taste the diversity of extra virgin olive oils from around the world. I was proud that our Amelia Oil really held its own.

If you would like to organise an olive oil tasting with friends, we would be happy to bring our oil and talk to you about our experience and share our knowledge of this wonderful product.

This morning I had news from Rebecca, who is currently in Europe. She visited a number of olive mills in Spain and we may have a line on some Spanish oil. Stay tuned for more information.

Pick up

2007-02-26T12:52:00.000-08:00

Still haven't received your 2007 Amelia Oil? Give me a call at 604-925-3028 to arrange pick up or delivery. We are working on it and would like to get your fresh olive oil to you as soon as possible.

Also a reminder that I will be conducting an olive oil tasting tomorrow evening at 7pm at 1650 W.7th Ave for Slow Food Vancouver. I will be telling stories of olive passion and terroir. This is going to be a bit of an anti-tasting:) However, we will be trying olive oils high and low from Italy to Spain. For more information, drop me an e-mail or give me a call at the number above. Come out and join the Slow Food movement.

Arrival

2007-02-15T10:16:00.000-08:00

Without further delay, the 2007 Amelia Olive Oil is here! We will be contacting you and organising distribution as quickly as possible. Please give us a call if you would like to drop by and pick up your order in West Vancouver. See you soon.

The unforeseen

2007-02-13T10:41:00.000-08:00

Our shipment of oil has arrived in Vancouver; however, it has unfortunately run into an unforeseen delay--there is a CN picket line and trucks can not get in or out of the delivery area! Thank you for your patience. We hope to get our hands on this wonderful olive oil by the end of the week and we will start distribution immediately. Stay tuned for updates.

Tasting notes

2007-02-11T17:30:00.000-08:00

We had a wonderful day yesterday talking to people about olive oil down at Barbara-Jo's Books to Cooks. What a wonderful place to spend an afternoon!

If you missed out on yesterday's tasting, I will be doing another for Slow Food Vancouver on Feb. 27th. For more information, please drop me an e-mail.

Tasting at Barbara-Jo's - Feb. 10

2007-02-06T13:46:00.000-08:00

We will be at Barbara-Jo's Books to Cooks at 1740 W. 2nd Ave. this Saturday, Feb. 10, from 2-4pm. Come by and taste our 2006 and 2007 olive oil and browse the wonderful cookbooks.

Selling Fast!

2007-01-30T19:28:00.000-08:00

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.

Contributions

2007-01-26T17:24:00.000-08:00

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

Happy cooking.

Bruschetta - just oil it up

2007-01-11T12:32:00.000-08:00

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.

On its way

2007-01-09T15:19:00.000-08:00

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!

EVOO: What next?

2007-01-04T18:05:00.000-08:00

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.

Last call for fresh olive oil

2006-12-27T16:46:00.000-08:00

This is your last chance to place an order for fresh olive oil. We will be sending Francesco the final numbers on Saturday. We hope to receive our shipment in early February. Secure your supply of oil and enjoy this delicious experience.

Happy Holidays

2006-12-23T16:33:00.000-08:00

Many happy wishes for the holidays. I hope you are all enjoying cooking your holiday meals with Amelia Oil!

Origins

2006-12-21T17:59:00.000-08:00

Do you really know where that olive oil is from? It may say product of Italy, but many big olive oil companies purchase cheaper oil throughout the Mediterranean (Spain, Greece and North Africa) and sell it as Italian. How can they get away with this? Well, because they are mixing and blending it in Italy, which makes it technically a product of Italy.

Amelia Oil is 100% extra virgin olive oil from the town of Amelia in Umbria. We know the farmers and the miller, so we can guarantee the origin of our oil.

For more on the dubious origins of some Italian olive oils, take a look at this enlightening article from the New York Times

What makes an oil extra virgin?

2006-12-20T15:33:00.000-08:00

Who came up with this silly classification in the first place? No, it does not have to do with the olives' moral integrity, but it does take into consideration other virtues. What sets extra virgins apart from other types olive oil is mainly their low acidity (0.8% oleic acid or less). Amelia Oil was closer to 0.4% last year. Extra virgin olive oil is obtained from olives and it is not chemically altered in any way. Low acidity is what makes extra virgin olive oil so palatable and it should never taste greasy or bitter. Acidity this low can only be obtained from the first pressing of the olives. Other grades of olive oil can be chemically altered using solvents and may be obtained from the second pressing of the pits and pulp.

For more on the different classifications of olive oil grades, take a look at the Olive Oil Source site.

Next, I will try to dispel some of the myths about cold pressing and filtering.

Great Response

2006-12-16T17:07:00.000-08:00

After Tyler's article about Amelia Oil came out in the North Shore News this week, we have had a lot of calls and orders. Thank you! We are still taking orders for our 2007 shipment of fresh extra virgin olive oil from Umbria but I will giving Francesco the final numbers after Christmas so he can start putting the order together and get it shipped off.

I talked to Francesco the other day and he is really excited about this year's harvest. It is one of the best in a long time. Don't miss out! Order your oil ASAP. You can order on-line at www.ameliaoil.com.

Amelia Oil in the news

2006-12-14T10:46:00.000-08:00

We are in the news! Have a look at this lovely article about Amelia Oil in the North Shore News.

Following up on my last post about organic certification and legislation concerning olive oil, I just read a great article (call to arms) written by Carlo Petrini, founder and President of the Slow Food movement, about the need to review legislation pertaining to olive oil. It's time to rethink who the laws are protecting and bring them in line with consumer demands for transparency and authenticity.

Photo by Mike Wakefield.

Organic Olive Oil ?

2006-12-13T11:02:00.000-08:00

A lot of people ask us if our olive oil is organic. Yes, it is. However, this takes some explaining because there is no organic certification on the bottle. Francesco asked me if we wanted the organic certification and we had a long talk about it. For small farmers like the Suatonis, this means a big expense and a lot of red tape. After a long discussion, we decided that getting the certification would only raise the price of the olive oil without bringing any additional value.

Having worked with Francesco Suatoni for a number of years pressing olives at his mill, I knew he wasn't using pesticides and that his production and cultivation methods were as traditional and 'clean' as they get in Italy. In addition, Amelia is well above sea level and because of the altitude (400 m) the olive trees are less susceptible to pests and disease.

In Italy, there are many organic certification methods which can be costly and have questionable standards. There has been little effort to create a standardised system and these programmes tend to favour big agri-businesses, who can afford to invest in what turns out to be largely a marketing gimmick. As this report from Agri-Food services Canada states, there are 9 Italian regulatory organisations!

There may not be a seal of organic certification on our bottles but we can vouch for the organic nature of our product.

More kudos for extra virgin olive oil

2006-12-11T18:28:00.000-08:00

I keep telling everyone it is the fat of Gods! Yes, olive oil tastes good and its good for you. It almost seems too good to be true, but it's not. I came across this recent article from the National Post that supports my theory.

Harvest time

2006-11-28T15:22:00.000-08:00

We had fun meeting customers and spreading the word about olive oil at Heritage Hall last weekend. We will keep you posted about other events.

Last week we received a preview taste of what is to come when Francesco and Mario sent us a sample of the new oil that is being pressed right now. It is amazing. There is nothing like the bright green colour and taste of freshly pressed oil. We cannot wait for our big shipment to arrive in February 2007. Make sure you order some soon!

At the moment everyone in Amelia is busy harvesting the olives. I am sad to not be part of it this year. I used to love the soft sound of the olives as they bounce off the ladder and gently drop onto the nets laid out under the trees. The best part of all is taking your olives to the mill, waiting patiently for your turn and pacing as the olives go through the milling process. Finally, it all ends with a green jet of gold coming steadily out of a stainless steel spout. Bread is toasted over the fire in preparation for tasting the first oil. All the hopes of a year of hard work are held in that moment. Satisfaction comes in the smiles on people's faces as they crunch their toast that is drips with oil.

This year I am there in spirit and pacing the floor here in Vancouver.

Here is a fun link that Julie found to a slideshow of the olive harvest in Calabria, Italy (in the South). The trees are much bigger than those in Umbria and the harvesting methods are slightly different but these images certainly capture the beauty of the olive grove.

We will be at Heritage Hall on Nov. 25 & 26

2006-11-23T18:27:00.000-08:00

We will be at the 13th Annual Women's Winter Faire November 25 & 26, 2006 at Heritage Hall
3102 Main Street @15th Avenue in Vancouver. We have 500ml bottles of 2006 extra virgin olive oil from Umbria, Italy and a limited number of 5L and 10L fusti (stainless steel containers for dispensing oil). Come by and say hello, purchase some oil or place an order for the 2007 oil arriving in February. We hope to see you at the faire.

It's here!

2006-11-19T18:02:00.000-08:00

Our shipment of 2006 extra virgin olive oil has arrived! We have 500ml bottles and they are selling fast, so contact us quickly if you would like to buy some ameliaoil@telus.net.

This is a great opportunity to taste our oil before you place your order for the fresh 2007 harvest that will be arriving in February. Order soon! This is going to be an incredible year for Umbrian oil.

Waiting for our ship to come in

2006-10-27T15:08:00.000-07:00

It is the end of October and our shipment of 2006 olive oil should be arriving soon. We wanted to get some more oil before the end of the year so people could try it, see how good it is and order lots of 2007 oil. We are expecting this shipment next week, so send us an e-mail if you would like to buy some oil (ameliaoil@telus.com).

I talked to Francesco, our olive miller and supplier, and he told me 2007 is going to be a great year for olive oil. The harvest starts next month and the trees are loaded with beautiful olives. I can't wait to taste it. For those of you who have tasted our 2006 oil and thought it was good, you are in for a treat.

Olive oil is a bit like wine in that every year is unique. However, it is different in that it does not get better with age.

We are still taking orders for new oil, which will arrive in February 2007. We are only bringing the amount of oil that is pre-order, so don't miss out on this special opportunity. Visit our web site and on-line store at: www.ameliaoil.com

West Vancouver Farmers' Market

2006-09-23T11:06:00.000-07:00

Last weekend we attended the West Vancouver Farmers' Market. My mother had been going throughout the summer and this was our last time. There was a lot of interest in our oil and a number of people made deposits for the new oil that will be arriving in February.

It was a shame we are sold out of this year's olive oil because there were a lot of people who wanted to buy some. Luckily we have a shipment of 500 ml bottles arriving in October. If your interested, send us your e-mail and we will let you know when it arrives (www.ameliaoil.com).

We also found some great fusti (stainless steel containers) for storing olive oil. They come in 5L and 15L sizes and a limited number will be coming with our October shipment. Let us know if you'd like one. We will be taking orders for February as well.

How much olive oil?

2006-09-14T10:11:00.000-07:00

We have just recently started taking orders for this year's olive oil production. The harvesting and pressing of the olives in Amelia will take place in November and December. We will receive our shipment in Vancouver in early February 2007. Our idea is to have people order their year's supply of oil and put a deposit down on their order now; this not how shopping in North America usually works. It is hard to get people here to think about buying a year's supply of anything! People are used to getting their olive oil at the supermarket when they run out of the little bottle they have. In Italy, people buy a year's supply because they know that olive oil is a product that is seasonal and only available fresh once a year. They also understand it should be consumed within a year. If you want the good stuff, you have to learn to plan ahead. Our challenge is to change Canadians' eating habits and shopping practices. This is not an easy task and might not happen right away, but I am convinced that once people start using our oil they will start to understand. Many customers have told me they have no idea how much oil they use in a year. I keep saying that it is more than you think. When you use good oil, you want to drizzle it on everything. I have pretty much stopped using butter and have gone to extremes such as putting olive oil on my toast in the morning. Another aspect to consider is that olive oil is good for you, so don't hold back. A friend recently sent me this article from the Guardian newspaper in England, which sings the praises of olive oil as a healthy ingredient.

http://environment.guardian.co.uk/columnist/story/0,,1870466,00.html

An adventure in olive oil

2006-09-06T19:46:00.000-07:00

When I first moved back to Vancouver from Umbria, Italy I knew the one thing I could not live without was the wonderful extra virgin olive oil that I was accustomed to drizzling over just about everything. The oil in Umbria is green and spicy and perfect for salads, grilled meat and bruschette.
Before leaving, I decided to buy a huge stainless steal drum and 60 litres of olive oil from my friend Francesco at the olive mill down the road. I had helped harvest the olives and I wanted to take my bit of Umbria home with me to share with my friends and family. I knew no one at home had probably had the pleasure of tasting fresh pressed olive oil. In fact, when I got back to Vancouver I realised most of the fancy olive oil I saw in stores was being sold past its prime and at hefty prices.
After tasting my olive oil, friends started to ask me if they could buy some. This is when my mother and I got the idea of importing olive oil from the town of Amelia where I had lived for the last two years. This is how we started Amelia Oil.

www.ameliaoil.com