As we celebrate our country’s independence next week, it’s exciting for us to know that you have chosen to make Olive Oil Lovers a part of your lives. So we wanted to take this opportunity to thank you, and to share with you news about what’s going on in our world.
Welcome to the Grove Gazette!
Let’s begin with the obvious: we’re starting a newsletter! This won’t be a frequent thing - think quarterly, or at most every other month. Check your email settings if you'd like to receive our promotional emails, but don’t want emails like this.
In the last few months we launched the wholesale web portal of Olive Oil Lovers. We’ve been in the wholesale business for a while: packing bulk and private labels oils, supplying small retailers, and serving restaurants across the country. Now our Wholesale customers have a more convenient option for making bulk olive oil purchases. If you have a business and want to retail olive oil, the Wholesale website is for you.
The Chefs’ Warehouse
Speaking of wholesale, this year Olive Oil Lovers proudly teamed up with The Chefs’ Warehouse to curate a selection of quality olive oils for some of the best restaurants in the US. The Chefs' Warehouse is a family operated specialty food distributor that has been purveying high-quality artisan ingredients for chefs across America for over 30 years.
This isn’t a promo email, but we still want to make sure you know about our latest promotions! Earlier this month we added a bunch of new Package Deals to our store. Package deals are a great way to get new harvest oils at a discount. We also added product lines from four new producers to our collection in 2019. We even made a Package Deal featuring a select oil from each to make it easy for you to try them all!
“My choices have always been guided by a strong sense of admiration for those who have made a lot of sacrifices to grow olives and have devoted themselves fully to farming.”
- Marco Viola
Have you seen our Producer Pages? Our most recent profile features Umbrian producer Marco Viola, maker of Il Sincero, which took home the prestigious Mario Solinas prize for Olive Oil of the Year in 2019.
When you fire up the barbeque next week, be sure to grab a bottle of a strong, pungent oil to best enhance the flavors of those grilled meats and veggies. Consider the Moraiolo Biologico from Tuscan producer Frantoio Pruneti, which we profile in the latest addition to our Master Tasting video series, shot on location at their estate in San Polo in Chianti. Witness the praise of our taste buds as we pour their incredible Moraiolo over ice cream!
Be sure to subscribe to our Youtube page so you never miss out on any of our videos. The most recent episode of our EVOO review series Find Your Crush features Rincón de la Subbética, a perennial award winner from Cordoba.
“Ever since my first purchase from Olive Oil Lovers I do not buy from any other company. The flavors are delicious and true to the explanation given on the site. When paired properly with the meats, cheeses or veggies they suggest the taste is excellent. I highly recommend buying from this company. From the time you order until you use the last drop the experience is excellent.”
- Donna, Connecticut
Products We Love
New arrivals at Olive Oil Lovers, these two products offer a great way to acquire high quality PGI and Kosher certified Greek EVOO from Entelia. The PET-packed 2 Liter is one of the best deals available in our store, while the innovative bag-in-box packaging of the new 5L provides the absolute best light and oxygen protection for olive oil on the market today.
Recipe - Maria's Cantucci
This recipe for Maria’s Cantucci comes to us from producer Marina Colonna of Molise. We fell in love with her homemade cantucci when she hosted us during our Southern Italy harvest tour of 2015. The secret to her famous recipe is her flavored Colonna Cardamom Aromatico extra virgin olive oil.
Ingredients for eight:
1 cup flour
1 cup whole almonds (non toasted)
1 cup raisins
1 cup sugar
1 teaspoon baking powder
1 whole egg + 2 egg whites
1/2 cup of Colonna Cardamom Aromatico
Place the flour and baking powder in a bowl, make a hole in the centre and add the whole egg and the two egg whites as well as the sugar. Mix together, add the Aromatico oil and continue to mix. Add the almonds and raisins. Shape the mixture into a cylindrical roll, cover with flour and place onto a floured baking tray. Bake in a preheated oven at 350° F (180° C) for 30 minutes. Remove from the oven and cut into slices before it is completely cold.
Olive Oil in the News
A recent study finds great benefits to cooking with olive oil:
“The beneficial effects of the Mediterranean diet may be due not only to the consumption of certain foods, but also cooking techniques such as sofrito, which can help the extraction of carotenoids and phenolic compounds from food...“ - Molecules, April 2019