Partanna Premium Select Nocellara del Belice Castelvetrano Whole Olives

The Partanna Castelvetrano Whole Olives, or Nocellara del Belice, is an olive grown in western Sicily with an intense green coloring and sweeter flavor. The olives are grown in a land of warm colors and flavors and scents, at the foot of the hill on which stands the old town of Partanna, and within the new center of town called Camarro.


Here in the heart of the Valle del Belice, which produces the oil Nocellara del Belice, exclusive cultivation around the Mediterranean basin, four generations the family Asaro is committed with passion and dedication to create a natural product and the high standards of quality that meets the needs of consumers, as evidenced by the numerous awards. These memorable yet hard-to-find olives are from Castelvetrano, Sicily. The Partanna Premium Select Nocellara del Belice Castelvetrano Whole Olives have a distinct bright green hue and a sweet flavor. Just the right amount of salt without any bitterness makes this THE green olive!


They are harvested young and immediately preserved in salt-water brine, hence the vivid green color. These green olives are beyond amazing, light. fresh, Juicy and not too oily. Their flavor is addictive, you really can't stop yourself from eating the whole jar. They aren't super salty, so if that's what you're into, these won't work. But they are perfectly balanced flavorwise. Delicate and surprising. They encompass a perfect balance between salty and sweet making them a favorite of olive lovers but also tempting to those with a less adventurous palate.


The official "Nocellara del Belice" olive of the Sicilian award-winning extra virgin olive oil! Partanna Premium Select Nocellara del Belice Castelvetrano Whole Olives are crunchy, fresh, nutty, and buttery.  They are sweet in taste, low in sodium, and never bitter or salty.  Castelvetrano whole olives are suitable as additions to many dishes calling for green olives, great as part of antipasto trays, and addictive as nibblers with cocktails.

0 Comments | Posted in Salumeria By Mike Vlachos

Paesanol Castelvetrano Marinated Cracked Olives

March 13, 2014 2:16:06 PM EDT

Paesanol Castelvetrano Marinated Cracked Olives.

My kid loves to eat olives so I am constantly buying olives at the supermarket. I am getting bored of buying the same products over and over again and need something fresh. Well I have found something new and it is Paesanol Castelvetrano Marinated Cracked Olives.. Marinated cracked olives, the name says it all. The olives are cracked so the marinade can get into all the crannies. One taste of marinated cracked olives and your taste buds will thank you.


Castelvetrano olives are freshly picked in early October immediately after the harvest. Produced by the Asaro family for nearly a century with the same olive trees that they have owned for over 4 generations from Sicily. The name of the olives variety is "Nocellara del Bellice", but they are also known as "Castelvetrano" olives. Both names come from the origin place where those unique olives grow and there is no other place in the world where you can find this quality.


The ingredients for their marinated cracked olives are of course olives, olive oil, mixed vegetables in variable quantities, salt, vinegar and oregano.


There are a bunch of recipes out there to make marinated cracked olives, but why go through the hassle of purchasing all the ingredients and then making the recipe when you can just purchase ready made marinated cracked olives from a company that has been growing olives for so long.


For the adults you can enjoy it as appetizer paired nicely with white Sicilian wine, pecorino cheese or a glass of full-bodied Nero d'Avola. You can add them to your salads or just eat them on their own as a snack. There is no wrong way to enjoy your Paesanol Castelvetrano Marinated Cracked Olives.


0 Comments | Posted in Salumeria By Mike Vlachos

Capers: The Green Gem

January 25, 2013 11:21:47 AM EST

In the Mediterranean culinary tradition there exists an ingredient called capers. Small, green, and fuzzy with a slightly astringent and pungent taste, capers add a special piquancy to any dish.  But what exactly are they?

 

Capers are actually the unripe, unopened, green flower buds of a prickly plant called capparis spinosa. Native to the Mediterranean area (mostly southern France, Italy, and Algeria), buds of this wild and uncultivated plant has been a part of that region’s culinary tradition since at least 1200 BC. In fact, the first recorded use of capers is in the Sumerian cuneiform Gilgamesh, which gives one of the earliest accounts of the story of Noah and the ark.

 

The cultivation of capers is a time-intensive process. Every morning, pickers must wait and watch to ensure that each bud is picked at the precise moment it reaches the proper size. Desired sizes can range from tiny (around the size of a peppercorn) to small (around the size of an olive). The larger the bud, the stronger the flavor. However, the smallest buds are the most aromatic. In fact, one of the most prized varieties of capers is the minuscule nonpareil, from the South of France.

 

After the buds are picked, they are laid out to dry in the sun. Once dried, the buds are pickled in vinegar, wine, brine, or salt in order to bring out a more lemony, tangy flavor.

 

Capers can be used as a garnish for meats and vegetables or added to sauces, condiments, salads, and dressings to create a certain sour and salty flavor. Try adding capers to some of your favorite Mediterranean dishes in order to bring out the special flavor of that region.

0 Comments | Posted in Salumeria By Pasta Cheese

Types of Mustard

January 22, 2013 10:57:00 AM EST

Though mustards are created all over the world, some of the most renowned varieties come from France, the United Kingdom, and Germany. Each preparation uses a unique blend of mustard seeds, liquids, spices, and flavorings to create a distinctive condiment that can be incorporated into a wide array of culinary delights. Here’s a look at some of the most common varieties.

 

Yellow

Yellow mustard, or American mustard, is the most widely used variety in the United States and Canada. One of the most mild offerings of mustard, the color of yellow mustard is obtained by mixing the seed with turmeric. Yellow mustard was created in 1904 by George T. French (of French’s mustards) and quickly became the most commonly used condiment on hot dogs, sandwiches, hamburgers, and pretzels, as well as a key ingredient in many salad dressings, potato salad recipes, and barbecue sauces.

 

Dijon

Dijon is a medium strength mustard that originated in 1856 in the French town of Dijon. Its creator, Jean Naigeon, mixed verjuice, the acidic “green” juice from unripe grapes, with the mustard seeds instead of the more popular vinegar. Today, most Dijon mustard is made by mixing white wine with the mustard seed.

 

Honey Mustard

Honey mustard’s name comes from its blending of the mustard seed with honey. With a typical 1:1 ratio, the sweetness of honey mustard makes it a favorite choice to put on sandwiches or as a dip for finger food.

 

Spicy Brown (Deli Style)

Spicy brown mustard is unique due the fact that the seeds are coarsely ground in order to give the mustard a speckled brownish-yellow appearance. A spicier alternative to yellow mustard, spicy brown mustard is 2nd only to yellow mustard in its popularity in the United States.

 

These four varieties are only a few of the diverse offerings within the mustard family. Many countries have their own special varieties, creating a taste and flavor that is popular in their own region and culinary style.

0 Comments | Posted in Salumeria By Pasta Cheese

Mustard: The Worlds Most Beloved Condiment

January 17, 2013 11:15:32 AM EST

Most commonly known for its appearances on hamburgers and hot dogs, mustard is actually one of the most popular and widely used spices in the world. Made from the seeds of the mustard plant, this versatile condiment is a favorite addition to many dressings, sauces, soups, glazes, and marinades.

 

The first documented use of mustard comes from Ancient Rome. In its earliest iterations, the Romans mixed the ground mustard seed with “must” (an unfermented grape juice) to make a “burning must.” The name given to the creation was mustum ardens, which through the years (and several languages) became “mustard.” The Romans continued to experiment with this creation, adding different liquids, flavorings, and spices.

 

An actual recipe for mustard appears in Apicius (also known as De re coquinaria), the anonymous cookbook that dates to either the late 4th or early 5th century. The instructions on the recipe call for mixing ground mustard seed with pepper, caraway, lovage, grilled coriander seeds, celery, thyme, dill, oregano, honey, onion, vinegar, oil, and fish sauce. Once mixed, it was recommend that the mustard be used as a glaze for a spit-roasted boar.

 

Mustard is known for its wide variety of flavors and strengths, both of which are determined by the seed type used, the preparation of the mustard, and the ingredients that are mixed in with the seed. A black mustard seed is considered the hottest of the seeds.

 

The temperature of the liquid (usually water or vinegar) that is mixed with the seed also plays a role in the spiciness of the final condiment. Hotter liquids affect the enzymes that control the strength of the seed, reducing its intensity. The colder the liquid, the spicier the mustard will be. The hottest mustard possible would involve a black mustard seed mixed with a cold liquid.

 

Mustard should always be stored in a tightly sealed and sterilized container that is keep in a cool, dark place. Though mustard requires no refrigeration (the antibacterial properties of the condiment prevents molding and mildewing), unrefrigerated mustard loses its pungency at a quicker rate.

0 Comments | Posted in Salumeria By Pasta Cheese