Pitted Black Saracene Olives

March 14, 2014 1:45:25 AM EDT

Pitted Black Saracene Olives

My son loves to eat olives, but most of the time we try to avoid giving him pitted olives because he is still young. But for Pitted Black Saracene Olives we make an exception.


The Saracene olive grows only in the north of Sicily on the high hills of an area called Valdemone. The Saracene Olive is considered one of the most ancient cultivated olives. The plant is well adapted to the rough environment. The olives are the smallest produced and toughest to pick, so getting your hands on some is really a treat.


The Saracene trees are even interesting with huge gnarled trunks twisted into bizarre shapes, they are a beautiful part of the landscape in southeastern Sicily, and are reminiscent of an enchanted forest from a fairy tale. It’s easy to imagine trees dancing and whirling at night, only to be stopped in motion at the first light of dawn. They impart wisdom of time that says no matter what happens you can endure, you may be twisted with time and gnarled by fate, but this is all part of an interesting life and with hope and love it will bear fruit, and in this case great tasting Pitted Black Saracene Olives. Saracene olive trees even figure into contemporary Italian crime novels, too. One author’s detective character likes to sit under a Saracen olive tree when mulling over how to solve a particularly difficult case.

The taste of the Pitted Black Saracene Olives is a bit on the spicy side with some seasoning. These olives work best when paired with cheeses or even on their own as an appetizer. And for the adults out there, the spice of the olive adds a bit more flavor to a martini or any other drink you choose to have an olive with.

0 Comments | Posted in Salumeria By Mike Vlachos
Partanna Premium Select Whole Sicilian Black Olives

My kid loves to eat olives, I don’t know why, but I am not complaining. Apparently Sicilian Black Olives have fewer calories than other olives, and this is something that intrigues me, especially with the amount of olives that my kid eats.


The Sicilian olive is a type of olive which is used in the Sicilian cuisine and regional dishes of Italy. The Sicilian olives have a salty taste and a medium size and they are actually fruits, like all the olive species. The Sicilian olives are black and oval and contain fewer calories than the black oily ones.


Specifically, Partanna Premium Select Whole Sicilian Black Olives represent tradition and four generations of olive cultivation. Partanna is an old town in Italy located on a hill, and the olive growing takes place while nestled at the foot of that hill.


It is there in the heart of the Valle del Belice, which is known for its oil production, and exclusive cultivation around the Mediterranean basin, four generations of the family Asaro is committed with passion and dedication to create a natural product and dedicated to the high standards of quality that meets the needs of consumers, as evidenced by the numerous awards received for their products.


Table olive varieties are more difficult to harvest than olive oil, as workers must take care not to damage the fruit; baskets that hang around the worker's neck are used. In some places in Italy, Croatia and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is healthy for future production.


Partanna Premium Select Whole Sicilian Black Olives make a great snack and are a great addition to salads or sandwiches. Of course, as with all olives, refrigerate after opening.

0 Comments | Posted in Salumeria By Mike Vlachos

Boschetto al Tartufo Bianchetto Cheese

March 13, 2014 12:21:00 PM EDT

Boschetto Al Tartufo Bianchetto

Sometimes going with a tried and true cheese that has already won awards is the way to go and that is what you get when you go with Boschetto Al Tartufo Bianchetto. The harmony between the pronounced flavor of glorious white truffle and the delicate sweetness of the tender cow and sheep's milk paste are just two of the reasons why this cheese was voted one of the best in the 1998 Cheese Show in France.


Boschetto Al Tartufo Bianchetto is a sweet and mild cheese made from the blend of cow's and sheep's milk. This cheese is produced by the Il Forteto Cooperative in the Tuscan town of Mugello, Italy. Cow's and sheep's milk are combined with truffle, and aged for less than sixty days, so it is very fresh. The cheese and the truffle complement each other beautifully: sweet, savory, pleasantly briny cheese, and woodsy, garlicky truffle, with neither overpowering the other.


Mixed throughout are shavings of rare white truffles which builds character in the cheese by providing rustic and earthy undertones in the flavor. This ensures that even if the chunk of cheese you get does not have a truffle in it, the flavor is infused throughout. What a treat to have truffles in your cheese, giving it that something extra special and extra bit of unique taste. Its semi-soft, pleasantly toothsome texture will bring about a sigh of relief and an exclamation of, "Ah, nice!" upon tasting.

The mild aroma and creamy texture of the cheese along with the mushroomy taste of the truffles create a harmonious blend of fresh and rustic flavors.  Pair this Boschetto Al Tartufo Bianchetto with a nice fruity red wine for a perfect combination to enjoy anytime.

0 Comments | Posted in Cheese By Mike Vlachos
Moliterno Italian Cheese Aged 6 months with Truffles

Are you a foodie like me, always looking for something different to tantalize your taste buds? Well look no further than a wedge of Moliterno Italian Cheese Aged 6 months with Truffles.

What’s so special about this cheese you ask? Well for one, the cheese gets its name from the town where it originates, in the Basilicata region of Italy. This cheese is also special because it is a sheep cheese made by blending a small percentage of goat’s milk into it as well. The cheese goes through a tender and loving process where it is formed in a basket over 24 hours and then left to age. But it is not ignored during the aging process; instead the cheese is constantly rubbed with olive oil to help it retain its moisture, adding a little tender loving care to the process. There are three classifications of this cheese that are based on its maturity. It can be “primitive,” which means it was aged between 2 and 6 months, “mature,” if it was aged at least 6 months, and “extra,” to denote a cheese aged at least 1 full year.

But what is really special about this Moliterno Italian cheese is the delicious truffles that are studded throughout the cheese. What a treat to have truffles in your cheese, giving it that something extra special and extra bit of unique taste. Unlike most cheeses that contain truffles, in the Moliterno Italian Cheese, the truffles are not added until the cheese is well aged. This ensures that even if the chunk of cheese you get does not have a truffle in it, the flavor is infused throughout.

The flavor is rich and salty with a strong bite and crumbles with a rich golden color. Pair this Moliterno Italian Cheese Aged 6 months with Truffles with a nice fruity red wine for a perfect combination to enjoy anytime.

0 Comments | Posted in Cheese By Mike Vlachos