Chateau d'Estoublon Olive Oil Mini Tubes

If you are looking to add some variety into your life, you have come to the right place. No need to travel across the world, the flavors of Italy can now be brought into your very kitchen All the way from the olive grove, Chateau d’Estoublon, will have a varying range of oils to enhance your meal. With the Chateau d'Estoublon Olive Oil Mini Tubes you are getting three special tubes, which vary in what foods to use them with.  Each tube of oil is handpicked to give you the best tasting meals, every time.


The first Chateau d’Estoublon tube is the finest mixture. This is called Grossane. The taste may come as a surprise, as the citrus fruit aromas absorb into your meal. But the Grossane, handpicked in the depths of Italy, is the finest of them all.  This citrus oil is not a strong aroma. Instead it will lightly burst the citrusy flavor in your food and onto your palette, the right way. This is the perfect oil to douse over a salad, whether it be with fruit or not, this citrus flavor will add the perfect touch.


The second tube of Chateau d’Estoublon is the best to be used with steaming vegetables or a fillet of fish. The La Boutellian aroma is a more scented aroma then the citrus. With a deep scent of asparagus, sweet tomato leaves and green apple, this mixture is the perfect balance of complex but a dash of sweet. And lastly, the third tube of the Chateau d'Estoublon Olive Oil Mini Tubes is the deepest one of all. With a strong pungent aroma, La Picholine can be used with various foods. Whether it be fish or lettuce or even ice cream, this flavorful oil will bring out the best in any food.


After all is used, you may have to travel to Italy just to see how they do it! And trust me, Chateau d’Estoublon will be awaiting your arrival!

0 Comments | Posted in Olive Oils and Balsamic Vinegar By Mike Vlachos
Boschetto Al Tartufo Bianchetto

With so many choices to pick from, especially with Extra Virgin Olive Oil, shoppers usually just go with items that they know, but this is a mistake and their cooking suffers from it.


When looking for olive oil go with Castiglion Del Bosco Tuscan Extra Virgin Olive Oil for an oil with a golden in color with shades of emerald, has a fresh olive taste, with hints of cardoon and artichoke,  very broad and balanced with a pleasant bitter and spicy aftertaste making it particularly delightful. This oil is imported from Italy and is produced using cold extraction of olives.


An important issue often not realized by consumers is that the freshness of the olive oil makes a big difference. A very fresh oil, as available in an oil producing region, tastes noticeably different from the older oils available elsewhere. In time, oils deteriorate and become stale. One-year old oil may be still pleasant to the taste, but it is surely less fragrant than fresh oil. For optimal freshness, when storing extra virgin olive oil be sure to keep it away from heat and light.


Most people use olive oil in their cooking, but many cultures, dating back to ancient Greece, also use olive oil as a home remedy for skin care. The Japanese in particular use a lot of olive oil due to their belief that both the ingestion and topical application of olive oil is good for the skin and overall health.


The Castiglion Del Bosco Tuscan Extra Virgin Olive Oil is perfect for enhancing the flavor of any dish you choose, but is especially ideal for dressing fresh vegetables, drizzled over bruschetta or to use when tossing a pasta dish.


So for whatever cooking needs you have or if you choose to use extra virgin olive oil for health reasons, always make sure to use Castiglion Del Bosco Tuscan Extra Virgin Olive Oil to give your cooking a good kick in the pants.

0 Comments | Posted in Olive Oils and Balsamic Vinegar By Mike Vlachos

Capezzana - A Noble Oil From a Noble Family

August 5, 2013 10:00:48 AM EDT

>Capezzana Conte Contini Extra Virgin Olive Oil, Harvest 2012

Now you have the opportunity to get the freshest batch of Capezzana Conte Contini Bonacossi Extra Virgin Olive Oil, Harvest 2012 imported from Italy newly pressed in October of 2012. An important issue often not realized by consumers is that the freshness of the olive oil makes a big difference. A very fresh oil, as available in an oil producing region, tastes noticeably different from the older oils available elsewhere. In time, oils deteriorate and become stale. One-year old oil may be still pleasant to the taste, but it is surely less fragrant than fresh oil.

On the hills above the vineyards of Carmignano is a classic medieval estate that has produced olive oil for centuries. At Capezzana, olives are harvested at the perfect stage of ripeness, and are immediately crushed in a modern stone mill within 24 hours of harvest. The mill is technically innovative in that it draws the oil out of the olives by using a soft centrifugation that avoids a second centrifugation. This improved processing is that contributes to give an oil rich in aromas and flavors typical of the area of Carmignano. It is this improved processing that also produces an oil remarkably low in oleic acid, which serves to enhance the flavor and transparency. In a large stainless steel drum the oil is gently separated from water and solids using low temperatures and speeds producing the exclusive extra virgin Contini Bonacossi Olive Oil that they are so famous for.

Most people use olive oil in their cooking, but many cultures, dating back to ancient Greece, also use olive oil as a home remedy for skin care. The Japanese in particular uses a lot of olive oil due to their belief that both the ingestion and topical application of olive oil is good for the skin and overall health. Capezzana Conte Contini Bonacossi Extra Virgin Olive Oil, Harvest 2012 is perfect for enhancing the flavor of any dish you choose, but is especially ideal for dressing fresh vegetables or to use when tossing a pasta dish.

0 Comments | Posted in Olive Oils and Balsamic Vinegar By Mike Vlachos

Taste the Balsamic Vinegar of Acetaia Leonardi

July 25, 2013 3:34:58 PM EDT

>Acetaia Leonardi La Corte Balsamic Vinegar

Acetaia Leonardi Balsamic Vinegar is made from the must of grapes from the Modena region, cooked and aged in wooden barrels of different woods for a minimum of 25 years before making it to shelves and kitchens worldwide.

The best and traditional balsamic vinegar is thus the result of this long process: vinegar which is dark-brown colored, has the correct density and a complex and penetrating, obvious, but harmonious and pleasant flavor; vinegar which is characterized by its bitter-sweet taste, with velvety shades. This is what you will find in every bottle of Acetaia Leonardi Balsamic Vinegar.

Most people will just use balsamic vinegar as a sweet-and-sour dressing to use on salad and veggies but it can actually be used throughout the meal, from the appetizer up to dessert, according to the different levels of density related to the ageing time in wood barrels. In fact, the more it is aged, the more it gets thick and aromatic thanks to the wood scents and flavors of the barrels.

It is therefore important to choose according to the specific needs: a young balsamic is very liquid and suitable to dress salads, marinade meats and seafood, prepare the vinaigrette and dips; a medium aged balsamic is perfect not only on salads and veggies but also on risottos, soups, meat, fish and fruit salad.

A balsamic aged for at least 10 years, such as the Acetaia Leonardi Balsamico "Il Pregiato" Balsamic Vinegar, shows a very velvety consistency and is good on cheese, caviar and seafood, strawberries and other fresh fruit, ice-cream, custard, cheesecake and even as an ingredient for refreshing cocktails.

Finally, a balsamic aged more than 30 years, such as the Acetaia Leonardi "Extra Vecchio" Traditional Balsamic Vinegar of Modena DOP, besides all the uses already mentioned, can be sipped as it is, pure at the end of the meal for its digestive properties.

So the next time you are cooking and need that little extra to make your dish awesome, consider using Acetaia Leonardi Balsamic Vinegar to impress your taste buds.

1 Comments | Posted in Olive Oils and Balsamic Vinegar By Mike Vlachos
>Cavalli Traditional Balsamic Vinegar di Reggio Emilia
Balsamic Vinegar has become all the rage in America, thanks to creative chefs at upscale restaurants. It is difficult to believe that this robust product of the vine has only come to be appreciated within the last two decades in America, when Italians have been enjoying it for centuries. If you are going to try your hand at cooking with balsamic vinegar, you should go to the source and purchase Cavalli Traditional Balsamic Vinegar di Reggio Emilia.

Cavalli Traditional Balsamic Vinegar di Reggio Emilia is the product of an artisans labor and skill. With a long history of winemaking, the natural evolution was to start the vinegar crafting from the essence of the wine. The musts are taken from only local grapes. In the rustic attic and in special dedicated rooms of our facility rows and rows of newly-started or well-established batterie (vinegar barrels of different sizes tended as a unit) host the precious vinegar.

Cavalli follows a method handed down for years and specific to balsamic vinegar. The fermented product is gradually added in the wooden barrels where a constant and slow acidification takes place over roughly 5-6 months. The product is then moved and left for a long time to refine and age in barrel of different sizes and woods. By law, this vinegar must be aged in wood casks of oak, cherry, mulberry, chestnut and juniper allowing optimal ageing and refinement for the most prestigious Cavalli Traditional Balsamic Vinegar di Reggio Emilia.

The rich, slightly sweet flavor of balsamic vinegar readily lends itself to vinaigrette dressings, gourmet sauces, and brings out the sweetness of fresh fruits. It can also be used to arouse and exalt hot or cold dishes, from meat to raw fish or vegetables, from cheeses to pasta dishes, from omelet's to ice creams. It reinvigorates sauces and gravies, or with a few drops left to evaporate at the end of cooking, it transforms the aroma and quality of meats, from chicken to duck, from lamb to balsamic beef fillet.

It's no coincidence that the most important chefs in the best restaurants make creative use of Cavalli Traditional Balsamic Vinegar di Reggio Emilia.
0 Comments | Posted in Olive Oils and Balsamic Vinegar By Mike Vlachos