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Oil and Vinegar


BEC

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Actually very young oil from this years green olives, cold pressed, unfiltered and very old Balsamic Vinegar. Right now is the time to get the green olive oil. It is usually only available for a few months starting in November.

Bob

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I became a great fan of the unfiltered green olive oil when I lived in Italy. Seemed that was the typical olive oil used there, at least in the rural area where I was in south Italy. Has a lot of olive taste in it, in fact the oil in Italy often even had olive chunks in it. I have never seen that green unfiltered oil here in the states at grocery stores. I think it has a limited shelf life and probably would only be available in speciality stores or directly from the producer.

Bob

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http://www.sciabica.com/categories/OLIVE-OIL-%28EVOO%29/Unfiltered/

I am sure it is not as good as Yours, but I found an Olive Oil store near me ..................Going to try them Out.

http://www.naplesoliveoilcompany.com/

I bought directly from Sciabica like in your first link. I bought a bottle each of the 2009 fall harvest. They will ship anywhere in the US at a pretty reasonable price on the shipping.

Bob

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any take on the difference between the spring harvest and fall harvest?

Fall harvest is small green olives. The later the harvest, the blacker (riper) the olives and the clearer the oil. The sping harvest is of fully ripe olives black all the way through and the oil is very clear. The green stuff has the most taste.

Bob

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OK, we have been covering the olive oil, how about the Balsamic vinegar? The stuff is fantastic. I don't feel like paying for the "real" traditional stuff which is only made in Modena and Reggio Emilia Italy. It is aged a minimum 12 years in a succession of casks made of chestnut, aracia, cherry, oak, mulberry and ash. Then it has to pass a taste test by a distinguished panel. That then is bottled in 3.5 ounce glass containers. Price is around $100 to $400 per bottle. I saw some 75 year old Traditonal Balsamic vinegar selling for over $1400 per 3.5 ounce bottle. Figure about $5 to $70 for enough to put on your salad.

But, the cheaper stuff is still good. The bottle I showed the picture of in the first post is very good. It was aged only in oak for 25 years. I have some more only aged 12 years and there is a lot of difference. The longer it is aged the milder and sweeter it gets. The 12 year old stuff still has a lot of acid vinegar taste. The 25 year old Balsamic vinegar taste is hard to describe. Sort of a sweet-sour mix of taste. It is great on salad with the fresh olive oil, but also great on just about anything else. Perfect on fresh strawberries or on strawberry ice cream. I have been known to even just take a sip of it.

This is my favorite of the ones I feel like I can afford.

http://www.williams-sonoma.com/products/sku7973050/?pkey=csauces-oils-vinegars%7Cfodsauvin

Bob

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I became a great fan of the unfiltered green olive oil when I lived in Italy. Seemed that was the typical olive oil used there, at least in the rural area where I was in south Italy. Has a lot of olive taste in it, in fact the oil in Italy often even had olive chunks in it. I have never seen that green unfiltered oil here in the states at grocery stores. I think it has a limited shelf life and probably would only be available in speciality stores or directly from the producer.

Bob

Thanks Bob, you got me interested in trying some. Found these places earlier today when I read your post.

http://oliveoilshop.com/?gclid=CPeg5JWskZ4CFQwJswodiUorqw

http://www.olio2go.com/search.aspx?keyword=unfiltered

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