Click Here –> Calivirgin Hat Giveaway within the next 24 hrs to enter for a chance to win a free Calivirgin Hat. (U.S. Residents only)
At Calivirgin our line of flavor crushed olive oils is very extensive and one comment I routinely hear from consumers when they stop by our booth or in a store is, “Oh, they have infused olive oils!” and this is one time that the customer is not always right! At Calivirgin we do not make or sell infused olive oils. Again, “At Calivirgin we do not make or sell infused olive oils!” Ha! I have a large smile on my face as I write this because if we have said this once we have said it a thousand times. I wrote a blog entry a couple of years ago explaining the difference between infused olive oils and olive oils made by crushing fresh produce and herbs by way of the agrumato method. I will not rehash that post but I will try to explain why there is a difference in the finished product. Infusing olive oils is easy.
Anyone can take regular oil and pour essence or flavoring into it or dump a large tea bag type vessel of dehydrated dried herbs into a container of oil and flavor it. It’s so easy you can even do it yourself at home. Making infused oils like this is very cheap to do, there isn’t much labor involved, and if you sell all of the oil you made you can simply make another batch at any given time and viola’! You now have flavored olive oil that sells for far more than the regular oil would by only adding a few pennies worth of flavoring to it. It may be a great business model but can it compete on taste? Not really. Traditionally flavored olive oils have been made using substandard quality olives. When I first started making flavors I had many people in the industry asking why we were wasting great fruit (when I say fruit I mean olives) on flavored oils. I guess it is our companies yearning to produce the highest quality and healthiest product we can and to put our name on something we can be proud of. Many companies will wait until late harvest when all of the olives have turned black producing a very mild or even bland tasting oil so their flavoring comes through.
This is also an easy way of taking sub par olive oil or oil with taste defects, masking it with flavor and turning it into an oil the average consumer will pay top dollar for. In waiting this long to harvest the olives; the phenols and other healthy aspects of the olive oil are reduced but more oil is made. At Calivirgin we like to think quality is better than quantity. We harvest our flavors at the beginning of the season when the fruit is at optimum maturity; the same time as when we harvest olives for our mono-varieites such as our arbequina evoo. There is a reason why U.S. olive oil competitions are now starting to judge flavor crushed olive oils separate from infused olive oils. There is a reason why our full line of flavored olive oils at Calivirgin have all won medals year after year at all of the major U.S. olive oil competitions that allow flavored oils to be judged, and there is a reason why at Calivirgin we spend thousands of dollars on locally sourced or high quality fresh produce to crush with our olives to make our flavored oils. I could pour chili oil into olive oil and it will make spicy oil but you would not taste the fresh green jalapeno flavor come through or even taste the olive oil like in our bottle of Hot Virgin Jalapeno. Yes, olive oil has a taste, and you should taste the produce as well as taste the olive oil when it comes to these types of oils. If you wanted chili oil then buy chili oil; it’s cheaper!
The reason most companies do not make their flavored oils this way is because of a few factors. One is cost. Buying tons of quality produce all at harvest time is a large expense that most companies would rather not bear. Sourcing and scheduling all the different herbs, vegetables and citrus we use for our flavors is not an easy task either. Coordinating
for the flavored oils is one of the most stressful parts of our harvest; after flavors are done we can seem to coast the rest of harvest making unflavored regular extra virgin olive oil. Another factor is the fact that flavor profiles of olives will change slightly from year to year as well as with the produce. It is a challenge every year to produce consistent tasting flavored oils with so many variables in the equation but a challenge I feel we have succeeded in tremendously. As Miller I have found the nature of these flavored oils to be somewhat of a moving target. Olive oils crushed with peppers or chilies tend to get spicier with age (4-5 months) and the citrus oils tend to mellow out after a few months. Making sure every bottle tastes the same year in and year out isn’t easy but I think we have some of the most consistent oils on the market today. Finally and probably the largest challenge for producers; the equipment and olive mill. If a company doesn’t have their own equipment they will be hard pressed to talk a miller or mill into wanting to mess with making flavored oil for them. Running strong flavors like fresh garlic or jalapenos or even rosemary through your hammer mill, malaxers and centrifuges creates the potential for crossover flavors. It is imperative that you get all of one flavor out of the machines before you move on to the next one. Same goes for your transfer pumps, stainless or IBC tote containers that hold the finished oils and anything else the oils come in contact with. Cleaning, cleaning and more cleaning. Since we do not filter our olive oil at
Calivirgin, after the oil has been extracted there tends to be much more sediment than with regular olive oil. We almost always rack two to three times and in some cases more. All of this adds to the labor included in making the perfect flavored olive oil.
The largest problem we have here at Calivirgin is deciding how much to make of each flavor. Our goal is to sell out of all of our oil each year with no carryover of oil into the next year. New oil is good; old oil is bad. It is with this mentality that we ultimately sell out of certain flavors early each year. Since we can’t make a batch of flavored oil on the fly at any point in the season the trick is to make enough of each flavor to meet the demand without having too much excess creating the problem of having old oil. We sell to many companies who either sell our oil in their fusti refillable bottle type stores or who private label the oil under their own label for resale. Even though we have tripled production of certain flavors every year it is inevitable that we get complaints from vendors who didn’t commit to pre-ordering oil at harvest time who are upset that we are out of our popular flavors going into the holidays and before the next seasons harvest. It is always nice to sell out but we always feel bad bearing bad news when someone orders oil we no longer have.
At Calivirgin we are very proud of the quality flavored olive oils our attention to detail and persistence produces and and we think the fact that our seven flavors have won 64 medals the past two years entering in only four of the main U.S. olive oil competitions including best of class, best of show and a silver SOFI award should prove that flavor crushed olive oils are superior to infused oils but don’t take our word for it; try a bottle for yourself and find out!!
UPDATE 4/24/2014 : This year was the first year that the Napa Valley Olive Oil Competition judged flavored olive oils separately into two categories: oils crushed using fresh produce and oils infused with flavoring. Calivirgin collected 9 medals in this 2014 competition (3 Gold, 5 Silver, 1 Bronze) but a very interesting thing happened. I noticed that for the first time there were very few flavored entries into the entire competition. Very few flavored olive oils are made by crushing fresh produce with olives so I expected there wouldn’t be many in this category but what really sparked my interest was very few oils were entered into the “infused” category when normally there are many. I believe companies didn’t want to directly promote they simply “infused” their oils and didn’t use fresh produce. They have been implying that this is how their oils were made for years. It will be interesting if competitions continue to split the flavors. I could see them mixing them all back up because less entries means less exorbitant entry fees but that is another topic in itself!
Author – Mike Coldani
Well June was a crazy month! Two days after I returned from our trip to Australia Julie and I left with my parents to the Big Apple. At one point there were six suitcases of dirty clothes on my bedroom floor without any time to address them. The 2013 Summer Fancy Food Show, North America’s largest food and beverage specialty food show, showcased over 180,000 different products from the Javits Center in New York. I was attending with my wife and parents to work our Calivirgin booth in this massive trade spectacle. We usually go to the west coast Fancy Food Show held in January in San Francisco but this show was easily 1/3 larger in spectators and exhibits.
Let me apologize in advance for the photos. Julie’s camera was lost on this trip (either lost or stolen) so the only photos I have are limited to what was taken with my phone.
This was my second time to New York and a first trip for the rest of the family. This was also Calivirgin’s first appearance at the New York Summer Fancy Food Show. Last time I was in New York it was pre-9/11 and in the dead of winter so the city was quite different than my first experience. On the first day we setup and constructed our booth. Our 10’x10’ nook is quite simple compared to some of the corporate companies that hire construction crews to set up their 600 sq.ft. spaces filled with LED lights and Plasma TV’s or fully constructed supermarket shelves and display cases. The show looks overwhelming; actually it is overwhelming but you don’t need to be a multimillion-dollar conglomerate to have a presence there. With the amount of retailers, wholesalers, press, restaurateurs and culinary foodies walking this show all you need is a great product that looks as good as it tastes and it will sell itself.
One thing about New York is there are 2-3 good restaurants on every block and 10-12 great restaurants in every district or area. One of our more memorable dinners was at a rustic and hearty Italian restaurant in the Upper East Side called Campagnola. Their tagline is “a country restaurant” and their traditional comfort food with 1920’s wise guy décor and a nightly pianist playing the likes of Sinatra, Dean Martin and other standards are A Country Restaurant with a modern day Soprano’s flair. The place was packed so our reservation was wise but we did make the mistake of letting our server “just bring us some favorites” with little direction.
Mistake because we had so much food we each left with boxes to go and we were still stuffed to the brim. The trade off was the food was excellent and the evening was perfect. I capped the night off with a glass of one of my favorites. Sambuca. They serve it with three coffee beans inside and my server told me they represented, “The Past, Present and Future of my Dreams and Desires.”
On our third night our friend Summer traveled to the city to meet up with us so we put in reservations for a popular restaurant, although we only went late night for dessert. It was close to 10pm and there was still an hour wait and line
out the door for a table at the cozy Serendipity 3. John Cusack and Kate Beckinsale star in the 2001 romance/comedy movie Serendipity with a famous scene where the couple share the ultra popular Frozen Hot Chocolate. Or as they call it, Frrrozen Hot Chocolate, either way it was pretty tasty stuff! The gaudy décor of tiffany lampshades and eccentric pink and white walls seem to add to this landmark place. On any given night there could be celebrities, former U.S. Presidents or VIP’s enjoying the experience but tonight it was just the five of us, one Frrrozen hot chocolate, one peanut butter frrrozen hot chocolate
and a forbidden broadway sundae. Again we ordered too much but you only live once right? We definitely needed to walk a few New York city blocks after this dessert but the experience was worth it.
At a show where tens of thousands of people walk by you it is interesting how you start to actually recognize and notice people from one day to the next or even one year to the next. One passer-by that didn’t need a double take for my wife Julie and I was Chef Joe Arvin formally known as Chef Joe from Season 14 of CBS’s show BIG BROTHER. Both being fans of the show, we were surprised we saw instead of heard Joe since his
enthusiastic loud booming voice is his moniker. In fact Julie yelled to him from behind our booth as he passed by asking him why he was so quiet. Chef Joe was there with fellow season contestant Jen City and season 13’s Heavy Metal Adam Poch to put on a celebrity cooking demonstration and help promote Chef Joe’s new cookbook. I stopped by each demonstration throughout the week and the attendance was always less than stellar so the large crowd Joe accumulated as Jen City ripped chords from her electric guitar center stage was worth kudos, not to mention he instructed and served some killer crab cakes. He also signed a cookbook for us, which made our day. I know, we are reality TV dorks but the cookbook is a good one!
Not only were we representing Calivirgin Olive Oils in our booth but we were also there for the SOFI award show and red carpet event. SOFI stands for Specialty Outstanding Food Innovation and a record number of 2,573 products were entered. The Specialty Food Association describes the awards as a representation of culinary creativity across America and around the globe. The Finalists are selected at the Specialty Food Association offices in New York City by a national panel of specialty food retailers, foodservice professionals and journalists. The selection panel is made up of people from O The Oprah Magazine, Whole Foods Markets, Raley’s, Crate and Barrel, Di Bruno Brothers, Pier 1 Imports, The Culinary Institute of America, Good Morning America plus many, many, more industry professionals.
We were honored to be a SOFI finalist in the 2013 awards show for our Calivirgin Bountiful Basil flavored olive oil up against a grape seed oil and a cherry seed oil. I have written about the agrumato process we use to make our flavored oils and we were humbled to be recognized for our passion by this esteemed award. It was a dreamlike night and the closest thing to being at an event like the Oscars then I will ever experience. The finalists were announced and we walked down the center red carpet aisle as tables of retailers, wholesalers, and industry guru’s applauded. Surreal doesn’t begin to describe it. The keynote speaker was internationally acclaimed chef Marcus Samuelsson and his opening address was wonderful. Chef Samuelsson spoke about how the Fancy Food Show blurs the lines between the large corporate companies and the little guys who are “making peanut butter in the basement hoping they’ll be in a big retail store one day.” Samuelsson went on to say, “That passion for making your own product isn’t something you
can outsource,” and then asked the audience how many of them argue [over quality] at work. “If you don’t,” he said with a laugh, “you’re not passionate enough about your product.” These remarks hit home for our small family business and brought a smile to all of our faces. Unfortunately we didn’t win the category we were up for (best oil) but we did go home with a shiny silver runner up award (its heavy too!). The speech the winning couple gave and the fact that they left the stage to stop and literally tango dance right in front of our family before returning to their table was less modest than what I had planned if we had won and a bit of salt in the wound of disappointment but fortunately the post party was a highlight that quickly made us remember that we were all part of a special evening. We celebrated at an after-party that featured recipes made with sofi finalists’ products and food provided by an array of New York restaurants. There were about 25 restaurants serving 3-4 tapas style dishes featuring the finalist products. Some of the creations were to die for and it ended up being a very fun evening. After that we headed to a private after-after-party. When in Rome, right? We ended up burning the candle at both ends; even my father was able to stay awake for the excitement.
All in all the trip was very successful and a great time. We will definitely be back next year as the show itself proved to be worth it being able to meet with so many retailers, stores and and industry connections. We were also ableto take in many of the eclectic New York sights and attractions. Julie and I even got caught in the middle of a flash mob. Everyone around us just froze, and Julie asked me what’s going on. Some how it instantly clicked and I said, “Flash Mob!” as I pulled her hand so we could watch from “outside of the dancing mob.”
Below are a few more photos (you can click to make them larger), Thanks for reading or
Grazie Mille! -Mike
I’m Back! In case you don’t happen to follow my twitter feed; I was presented with the amazing opportunity to travel to Adelaide Australia and observe/work with a few millers and olive oil producing families. A trip like this was priceless and even though we have consistently produced highly decorated award winning oils at Calivirgin, any chance to learn more and pick the brains of many different people in this industry was invaluable.
Where to begin is tough since this was such an amazing trip. I can start with how lucky I
was that my four and two year old children pretty much slept and kept quiet for both 20+ straight hours of travel there and back (did I mention that I took my wife and kids? Crazy huh?). That was a success in itself. Upon arrival a few things immediately came to mind. I guess I didn’t realize that Aussies drive on the left side of the road and I definitely didn’t know that the city of Adelaide had a population of over 1 million people. A very large city yet it seemed pretty small at the same time. A 15 min. drive can land you on the beach or in a different direction take you through hills of farming and livestock or into prized wine grape country. Different parts of South Australia reminded me of different parts of California but with subtleties that reminded you that you were in a whole different part of the world. My eyes and mind tried to take in everything. Little things I noticed such as how crops were farmed around large Eucalyptus trees much like we farm around oak trees in the Valley or the strange telephone poles made of concrete and I-beam iron (WIKI has a rundown of this Adelaide invention called a stobie pole). Another thing that is hard not to notice are the
birds. Magpies, Galahs, Rosellas, Macaws, and Lorikeets are just a few that you see and hear often. Perhaps I often don’t appreciate the birds we have in California but we don’t have many birds with the kind of wild colors or loud chatter that seem to take over South Australia.
After I got my bearings and forced myself to power through jet lag it was time to go to work. Before we headed out we (when I say “We” I mean my “Mate” Peter who kindly opened his home with his wife and near one year old to my family and I) stopped at a bakery for some bread (to sop up the oil later) and a few local food favorites. I got versed on meat pies, pasties and sausage rolls. The meat pie is like a hand held chicken pot pie, a pastie is like a
vegetable and meat filled croissant, and a sausage roll is like phyllo dough wrapped around ground sausage. Often served with Ketchup which they call tomato sauce. We picked up one of each to share for lunch later. We also got a carton of what I am craving as I write this: A Farmers Union Iced Coffee. I have to say the brand because I tried about three different brands while on my trip and Farmers Union is by far the best. It is basically like chocolate milk but with a touch of coffee in it instead of chocolate. Pretty good stuff! (a quick wikipedia search says that in 2003 Aussies consumed 22 Million liters of this brand just in case you didn’t believe me on how good it is)
The first mill I visited was near Lake Alexandrina. Beautiful countryside with a few rolling hills. The area I was at had quite a few yet small blocks of old established olives; mainly Koroneiki, Frantoio and Mission. The time of year I visited was when Koroneiki olives were at maturity so that is predominantly what I saw being milled while on my trip. This stop made me smile because the producer was having an extremely hard time processing due to the abundance of leaves, twigs and sticks that were coming in with the olives. There was more trash in these bins of olives than I had ever seen.
More than this processor had ever seen as well. What ends up happening is the leaves and sticks clog your washer and create problems with the flow of fruit through your machines. You end up spending a lot of time clearing the leaves and sticks and you could even get an unusual amount of leaves and sticks through your crusher which could affect taste of the oil or wear on the crusher. The reason I had to smile was because I have dealt with leaves before and the extra pain in the rear they can cause and this experience reminded me that even though I am visiting on the opposite side of the world in a country that drives on the opposite side of the street and eats their national animal (i’ll get to that later) …they still do the same exact job and have the same exact challenges I have back home.
The next family and mill I visited was in the McLaren Vale Region between the hills and the sea. A Father/Son run company where Peter jokes that the owner/miller is one of the pickiest and obsessive compulsive millers in South AU. I think Peter used different words to describe him but I can appreciate the quest for perfection. The experimenting with speeds of equipment, amount of water used (or lack there of), time of processing and temperatures leads to completely different oils. We were able to try a few different things and taste the results and it is amazing how slight changes can affect the taste of the oil so dramatically. This was also my first experience with a disc crusher. A disc crusher is much like a oversize herb grinder. Metal fingers interlock on two plates. One side stays
stationary while the other spins and the fruit and pits are sliced up as opposed to the hammer mill crusher we have which is much like a large cheese grater with a spinning metal hammer that forces the fruit through small holes. The largest difference between these Australian mills and ours back home is the amount of customers/growers and the quantity of fruit each grower brings in. The mill we have is much larger than the size of the 2.5 ton mills I saw in Australia (processing 2.5 tons per hour) but each grower would bring in anywhere between a half a ton of olives to perhaps three tons. They said every now and then someone would have 8-10 tons. So what you are left with is a new grower scheduled to deliver their fruit every half hour. They will go through over 15 growers a day. Many of these growers have been doing this for decades. Every year they bring in their fruit and go home with their 5-50 gallons of oil. I asked what they do with it. “They sell it to friends and neighbors or restaurants; they all have their short list of clients they sell oil to” was the response I got. There was a wide range of ages and types of people bringing olives in. At home I am used to mechanical harvesting where we start picking in the morning and within an hour I have ten tons stacked up. I will often pick and process 85-90 ton in a day and that isn’t a very long day. Since the majority of these growers hand pick their olives it takes a few days worth of picking before they deliver the fruit to the mill. A few mills even sold tiny plastic rakes to aide in the picking. I can’t imagine how hard of a job this must be. They also sell a motorized handheld rake but the rake costs close to $3000 and if you had 6-7 people all with one you could pick about 4 ton per day. Easy math means this doesn’t really pencil out but I guess you have to put a price on convenience and getting your fruit to the mill faster and since the faster you mill the fruit after it has been picked the better; any mechanism helps. Some fruit from larger blocks of trees is picked with a trunk shaker although it still didn’t pick as much or as fast as the oversized mechanical harvesters we use at home. The fruit is processed and at many mills it was the customers responsibility to fill their own containers when the oil came out. I thought this was unique because essentially they leave one part of my job as miller up to the customer.
I asked if the customers ever spilled the oil when filling their containers. He sighed and said yes, often little old lady’s will get to yapping and not pay attention. Then it backs up the whole process while they clean the spill. It was a long but very educational day followed by one more espresso before we left. I forgot to mention that there are many Europeans settled in Adelaide and good coffee isn’t hard to find. In fact Peter mentioned that the city is almost snobbish about their coffee. I would wake up to a stove top of excellent cappuccino, then on the way to visit a mill we would stop at a mom & pop type roadside business and grab another espresso. Upon arrival nearly every mill had a Saeco automatic espresso machine for customers while they waited for their fruit to be milled and another shot was almost forced upon you by the owners as almost a customary “hello, welcome to Australia”. Then one more before we left and sometimes if it was a long drive home I would have my fifth coffee of the day later in the evening. Mix in a few Farmers union iced coffees here and there and It was a wonder I ever slept. But Good Coffee? Yes. You won’t find a single Starbucks in Adelaide, a few of them opened and were closed years ago. They have a chain called Cibo that rivals anything Starbucks puts in your mouth plus there are small coffee houses all around the city. Needless to say I declared some award winning roasted coffee beans when I returned to the states.
The next few days were more of the same. One company had an Amenduni machine which is the company who makes our mill. It was slightly smaller than ours and set up to do many tiny batches to satisfy the many customers they had lined up. There must have been 30 people waiting around for their services. They mentioned scheduling a customer every 15 minutes. I can’t imagine dealing with that many personalities day in and day out for 3-4 months straight but I guess it is the norm and they don’t know any different. The rest of the week was more meeting wonderful families and talking with the millers about their techniques and experiences. I found that most of the olive oil operations were family owned and had many family members included in the business much like us at Calivirgin. One company reminded me much like our own. Father, son, son in law, and close friends working in the mill and the sister working phones like mad behind a desk. The mother trying to keep everyone happy. Almost our company to a “T”. This Mother/Wife mentioned that they love Ellen Degeneres there and the break room TV seemed to permanently be on the Ellen Show. When I think of all the great things that come from the U.S., Ellen probably wouldn’t have made a top ten list but if she makes the people of S. Australia happy I can live with that! I invited every family I met to visit in the U.S. and I hope some of them take me up on it.
A special thanks to all the families that let me stand in their shadows and ask them hundreds of questions all while they were trying to work. I know how easily it is to mess up milling if you talk too much since the job is so repetitive and precise. The information I was able to gain regarding things like temperature, time, talc vs. no talc, solutions for waste product, and farming technique was priceless. It was very nice of them to let me interrupt their days and it is much appreciated. As producers we share the same challenges when it comes to market price and competing with adulterated or old rancid oils, we share the same love for making a healthy product and for making it the highest quality possible. I thought it was interesting how similar my family was to these people I just met when it came to goals, values, and a passion for the business and industry.
I finally took a couple days off from work and traveled with my family to see some sights of Australia other than olive trees and farming. Cleland wildlife park, the beach, the worlds
largest rocking horse, and some wine tasting in the famed Barossa Valley. I was not much of a Shiraz fan until I tasted the great bottles produced in this region. We visited the whispering wall at the Barossa reservoir which is a water dam that is in a concave design. Due to the acoustic design you can talk to someone from opposite sides of the wall and hear them perfectly even though you are over 470 feet apart. My son and daughter Gino and Giada had fun with this marvel.
One of the highlights may have been the Roos! You can’t go to Australia and not see a Kangaroo. Well you can actually. Around the city they are about as common as seeing deer in the states. After scouring the countryside on every drive we took I finally located a troop of about 20 wild kangaroos basking in the sun. The wildlife park is a treat though. I think I had just as much fun as the kids did feeding and petting them. The larger ones were red kangaroos and the smaller ones were the wallaby’s. If I held the food up high and made the red kangaroos stand tall I realized they were just as
big as I was. I didn’t expect their fur to be so soft and you can feel that they are almost pure lean muscle when you pet them … which brings me to their meat. On the last night before leaving Peter mentioned to me that you can eat them. After the horrific look had passed from my wife Julie’s face and being the meat eater I am, I was all in. We picked up some “roo” from the butchers and to my surprise it tasted just like a very lean cut of beef. In fact I probably would have thought it was filet from a cow if you hadn’t told me. My wife did try some against her will and she agreed that it was like steak even though she couldn’t get the cute cuddly marsupial out of her mind.
So with that we packed up my coffee, some wine, some oil and a jar of Vegemite and the family and I headed off to New Zealand to sight see for a few days before the long 14 hr flight home. Best thing about Auckland New Zealand was the most amazing zoo I may ever see in my life…but that is a whole other story.
and last, a few words that I learned while on our trip:
Chook=Chicken as in i’ll order the half Chook at dinner.
Fringe=Bangs My Daughters fringe started to get pretty long during our trip.
Gift Hamper=Gift Basket Pretty self explanatory
Nappies=Diapers With a two year old we struggled finding a correct size of nappies.
Dummy=Pacifier Again, with the little one, the Dummy was a savior on the long flight.
Strip Cheese=String Cheese
Jumper=Sweater Hey Mate! That’s a fine looking jumper you are wearing.
Prom=Stroller After a long day we would load the kids up in the prom.
Postman & Post=Mail Peter argued with me that we put postage on a letter and deliver it at the post office yet we call it Mail. Why not put postage on post.
EFTPOS=Credit card or debit Signs would always say EFTPOS accepted here or not accepted. Stands for electronic funds transfer at point of sale.
Thank you to the families and companies that welcomed me. Special thanks to Peter, Allysa and little Easton for letting us wreck their house for two weeks. Here are the companies I visited that have websites:
Fleurieu Peninsula Olive Press
Australian Olive Company
I recently sat down with my 4 year old daughter Giada Coldani to discuss the olive oil business and why she likes olive oil. Forced to be immersed into the world of olive oil, both of my children have become fans at a very young age. Both of them have been dipping bread into this gold goodness since before they were a year old and it has gotten to the point where Giada will ask for oil if she doesn’t see it present at dinner (embarrassingly enough; even at other peoples’ houses) The interview with my son Gino will have to be postponed since he is just over one year of age and his vocabulary consists of about ten words.
Mike: What is your favorite food to enjoy Calivirgin olive oil on?
Giada: Ummm? Bread!
Mike: What is your favorite food to enjoy our Calivinegar balsamic vinegar on?
Giada: On sliced avocados!
Mike: What did you teach your friend Dylan when you went to the olive mill?
Giada: I taught him how to eat the oil and to play with Vito.
Mike: Which of our Calivirgin flavored olive oils is your favorite? We have Basil, Lemon, Rosemary, Jalapeno, Garlic, Buddha’s Hand Citron, and Jalapeno-Garlic.
Giada: I like the Rosemary!
Mike: I’m pretty sure you haven’t had the rosemary. Why do you like that one?
Giada: I’m not sure.
Mike: What is your favorite part about the olive mill where daddy works?
Giada: The praying mantises in the box where you dump the olives.
(The olives get dumped into a hopper and then conveyed into a washing system. There
are often many praying mantises picked up by the harvester that use this opportunity to get to safety. Giada has a blast collecting them and letting them crawl on her arms before setting them back into a tree)
Mike: If you worked for Calivirgin what job would you want to have?
Giada: I want to make the olive oil like you!
(As far as punctuation; it isn’t so much as an overuse of the exclamation point as it is Giada yelling her answers at me like she is on a television game show)
Mike: What are Polyphenols?
Giada: What do you think it is?
Mike: I’m asking you what you think.
Giada: But where did you hear about it?
Mike: Someone once told me but I forget, what do you think it is?
Giada: But where did you learn about polyphenols?
Mike: You know I’m supposed to be the one asking the questions.
Giada: Daddy, maybe when I’m older I’ll know what polyphenols mean.
Mike: Why is our Calivirgin olive oil Extra Virgin?
Giada: I don’t know.
Mike: Ok, you are getting tired, how about this; who is your favorite princess and why?
Giada: I like Cinderella, Ariel and Snow White.
Mike: Why do you like those ones?
Giada: I like Cinderella because she’s pretty and I like her dancing. I like Ariel because she is magical under water and she marries Prince Eric, and I like Snow White because she has a lot of tiaras.
Mike: Would you rather work for Calivirgin when you grow up or be a Princess?
Giada: I want to be a princess!
Mike: I knew you were going to say that.
Giada: Then why did you ask me?
Mike: Ok, your interview is over.
Giada: Now can I have a treat?
Mike: Ha Ha! Ok, I did promise didn’t I !
Superbowl 47 is upon us and it just so happens our Northern California favorite team is going to be in the spotlight. Goooo 49ers!!! (there is one Raider fan in our family but we mostly just feel sorry for him) Since this years Superbowl is extra special we will be pulling out all the tricks when it comes to finger food and there are a few recipes using our fresh crushed flavored Calivirgin olive oils that are serious winners .
The first one has become a family favorite and is perfect for game day. Our twist on guacamole or Mock-amole as we call it; is made with sweet peas instead of avocados. Say goodbye to nasty looking dark brown dip at the end of the day. Since there isn’t any avocados this dip stays bright green until it’s gone! I have made this with our Lusty Lemon EVOO and our unflavored arbequina oil and it is still great but I prefer the sharp citron flavor of our Buddha’s Hand EVOO.
SWEET PEA MOCKAMOLE
1 cup frozen green peas, thawed and drained
1.5 teaspoon ground cumin
3 tablespoons chopped onion (yellow or white)
1 large clove garlic, chopped
1 tablespoon lemon juice
1/4 cup of Buddha’s Hand EVOO or your favorite Calivirgin Extra Virgin Olive Oil; Add as needed till proper texture
1/2 teaspoon red pepper flakes or pinch of cayenne pepper to taste
salt and ground black pepper to taste
Tortilla chips for dipping
Combine the peas, cumin, onion, and garlic in the container of a food processor or blender.
Process until smooth. Add lemon juice and olive oil, and process just to blend. Taste and season with red pepper flakes/spices, salt and pepper.
Blend for just a few more seconds, and transfer to a serving bowl. Serve with chips, crackers, or fresh veggies.
** This stores well in the fridge for multiple days, is best at room temperature
Makes 3-4 servings, or for a party double recipe
Everyone knows that anything wrapped up in bacon is divine. I have had my fair share of bacon wrapped items but when I came across the idea to put water chestnuts inside I became intrigued. These are very easy to make and the contrast between the sweet and spicy sauce with the savory bacon and the crunch and cool of the chestnut makes it so that you can’t try just one of them. You will be a game day favorite if you show up to a party with these; plus you can make them the day before and then reheat before serving. Yes, Yes, I know. The sauce ingredients don’t sound like they would taste good but you will be surprised.
BACON WRAPPED WATER CHESTNUTS
2 (8 ounce) cans water chestnuts
1/2 pound sliced bacon, cut in half
1/4 cup Calivirgin “kicked up” mayonnaise
1/2 cup packed light brown sugar
1/4 cup tomato-based chili sauce
1/2 Teaspoon minced garlic
1 tablespoon lemon juice
1 teaspoon prepared mustard
1/4 cup Hot Virgin Jalapeno Extra Virgin Olive Oil
Prep for Calivirgin “Kicked Up” Mayonnaise:
Combine egg, garlic, lemon juice, and mustard in blender or processor. Blend until smooth, then on low speed slowly drizzle the oil in and it will soon thicken and emulsify.
Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease.
Next, In a small bowl, stir together the mayonnaise, brown sugar and chili sauce. This recipe makes a lot of sauce. You can half it for one package of bacon but I like to freeze the remainder to use at another time. At this point you can reserve the sauce and rolls in the refrigerator until day you are ready to heat and serve if prepping ahead of time. Submerge each piece in bowl of sauce mixture with a fork and place back on pan with same side being down (if you flip them they tend to get too crispy).
Return to the oven and bake for another 25 minutes. The lazy way to make these is to use store bought prepared mayo and drizzle over some Hot Virgin Jalapeno olive oil once they have been cooked to add that fresh jalapeno taste and heat.
Ever since I have gotten into the olive oil business my wife and I have been in the popcorn eating business. We have 100% changed from microwave popcorn to air popping our own kernels and instead of butter we only use olive oil. I am one of those people that love my popcorn at the theater soaked up with as much butter as possible so the transition to olive oil allows me to put as much as I want with a healthy conscious. The flavored oils are very fun to mix and match, my go-to is usually Garlic or Jalapeno but I have also tried Basil and Lemon and they are tasty as well. My new favorite is a private label we make for a producer on the East coast. He sends us white truffle oil and I blend it with our Calivirgin arbequina oil and bottle it for their company. I have never been a huge truffle guy but he let me try some and I have to admit that the savory taste is addicting.
When it comes to popcorn for the Superbowl; throwing a bowl of boring popcorn on the table will surely be passed up. When I do popcorn I’m serious about it, so you will not find any boring popcorn at my house. Adding flavored oils, shaved hard cheeses like Gruyere or Parmigiano-Reggiano, and green onion or chives is what brings this simple snack to a whole new level.
NOT SO BORING POPCORN
Your Favorite Calivirgin Olive Oil (Guilty Garlic Pictured)
Gruyère, Parmigiano, Pecorino or other hard cheeses.
Green Onions or Chives
Garlic or Sea Salt
My life has changed since buying the microwaveable Presto PowerPop bowl made by Redenbacher. It’s easy and healthier than the bagged kind. All you do is pour some kernels in the bowl with a little olive oil and microwave it. The bowl has a disc that directs the heat to the kernels. Although, you can certainly use any other popcorn maker or bagged popcorn for this recipe. Drizzling olive oil and grating hard cheeses for taste and adding green onions or paprika for color and spice is what makes this no ordinary popcorn. Experiment and enjoy!
Enjoy your superbowl weekend and I hope it is full of plenty of cold libations and tasty food. Try some of these recipes out if you are stumped on what to bring. Also, Root for the Gold and Red because “Who’s Got It Better Than Us? . . . NOBODY!”
Ciao, Mike Coldani
One part of our company that often gets overlooked is our appreciation for our vendors, retailers, bloggers, chefs and restaurants. While traveling for business or pleasure; our family tries to stop in and say Hi at as many stores as we can. We also try to travel and have dinner at just about every restaurant that uses our oil in their kitchen at least once a year. Many of the specialty food stores are also family owned and operated much like ourselves; and even if we have never formally met, you tend to develop a nice relationship with these companies and stores. I invite you to read about only a few of the companies that have helped Calivirgin grow and check back to see posts on a few others.
Jeremy Wine Co.
Jeremy and Choral Trettevik
6 West Pine Street.
Downtown Lodi, CA 95240
Located right in our own backyard, Jeremy and Choral have been close friends since day one. It was their design studio that helped sculpt the fantastic look of Calivirgin. They enjoyed sharing and drinking wine along with the label design so much their passion created Jeremy Wine Co.
Located in Downtown Lodi, their tasting room is a perfect place to relax and grab a glass of wine. Giving a gift and looking for a bottle with a label that is clean and modern with wine that tastes great? Check out their line of wines or join their wine club.
They have also created their own following of Calivirgin Olive Oil fans in their tasting room. When asked what their favorite use is, Choral said, “ Our favorite use for the basil oil lately is on bruschetta, but I have been using it to grill just about any vegetable and it’s sooo good! Also – the garlic oil keeps my fingers nice & clean and not smelling like I just chopped garlic!”
We Olive, San Luis Obispo
958 Higuera Street
San Luis Obispo, CA 93401
Four out of the six Calivirgin team members are California Polytechnic Graduates so the fantastic weather and charming downtown of San Luis Obispo will always hold a special place in our hearts. Ray opened one of the first WeOlive franchises downtown in the heart of SLO. WeOlive stores sell many of the 200+ California produced olive oils and they only sell oils that are certified extra virgin by the C.O.O.C. www.cooc.com You can also buy dipping dishes, tapenades, olive oil bath products, and pretty much anything else olive oil related. Not only do you get to taste many of the oils before you buy but Ray and his employees (Many of whom are CalPoly students) are versed in olive oil and oil production and are happy to answer all of your questions. Ray said he loves the CalPoly connection Calivirgin has and his customers enjoy buying oil from an alumni grower and producer.
Great News! Cookware and Cooking School
1788 Garnet Avenue, San Diego, CA 92109
Great News Cookware and Cooking School is a fantastic place to check out if you are ever in the Pacific Beach area of San Diego. They like to say they are the perfect blend between a home kitchen and a cooking school. Not only do they teach you how to cook at home but their store carries hundreds of great cooking gadgets, tools and products. You really need to check out their online calendar of cooking classes. Classes are daily and you can sign up for a class online. I just wish they were located closer for me to take advantage. “We all love your product! I could put Calivirgin on anything.. Another favorite is to drizzle it on a white or margherita pizza – yum!” Below is a recipe from kitchen Manager Jessica Rhomburg; something simple and fresh that she’s created a few times at Great News!
Rustic Baguette with Farm Fresh Balsamic Strawberries and Nutella
Yields 24 Crostini
1 ea Good quality baguette, sliced on a bias ½ inch
4 T Calivirgin Extra Virgin Olive Oil
½ c Nutella spread
1 pint Farm fresh strawberries, cored and sliced
3 T Calivinegar Barrel Aged Balsamic
2 T Turbinado sugar
Preheat your grill to medium high heat. Toss sliced strawberries with balsamic vinegar and sugar, set aside. Drizzle olive oil over the sliced baguette and lightly season with a pinch of salt and fresh cracked pepper.
Grill bread on both sides till nice grill marks show and the bread is golden brown. Spread Nutella on each crostini and top with the balsamic strawberries.
Place on a platter and serve!
Jeff and Tabatha Conarko
North-Arboretum Shopping Center
10000 Research Blvd, #130
Austin, TX 78759
South-2nd Street District
Austin, TX 78701
Jeff and Tabatha left corporate jobs to pursue a dream of opening a family owned and operated store. The result was Con’Olio, a premium olive oil and balsamic vinegar store and tasting bar. 50+ olive oils and vinegars to taste and buy plus they offer educational classes and a monthly club. Everything is bigger and hotter in Texas and our Calivirgin Hot Virgin Jalapeno olive oil is our biggest seller in the Con’Olio store. Tabatha recently sent us some kind words saying, “We love to use the Jalapeno oil to cook scrambled eggs and to line my baking pans when cooking enchiladas and Jeff likes to use 2 teaspoons when making his homemade salsa!”
Market Hall Foods
5655 College Ave
Oakland, CA 94618
Market Hall Foods is located in North Oakland California in the Rockridge area. A european style market place; Market Hall Foods is recognizable for its unique architectural design as well as the eight individual food and flower shops which open out to the sidewalk. A one stop shop for artisan oils, vinegars, breads, pastas and cheeses to name a few. Wether you are looking for hard to find imported products or locally produced items Market Hall Foods has it covered. Market Hall Foods marketing & communications director Sara Feinberg was happy to share, “We love using the jalapeno garlic or the jalapeno oil for corn-on-the-cob. I also use those oils to fry my eggs in the morning. I love basil oil drizzled over a watermelon and feta salad – perfect for summer dining al fresco!” Market Hall Foods is also a connoisseur of fresh 100% extra virgin olive oil and they stock their shelves with some of the best California grown oils available in the market today. They even host an annual California Extra VIrgin Olive Oil Festival around the month of March where they sample food pairings, offer oil tastings and give cooking demonstrations featuring fresh California grown olive oils.
This is only a small sample of locations who help spread the word about Calivirgin Premium Extra Virgin olive oils and vinegars. Check back to read about some of the fine restaurants, chefs, and food blogs that also enjoy using Calivirgin olive oils. If you are intersted in bulk oil oil or flavored oils for your restaurant or private use or you would like to carry our products in your store please feel free to contact us and we would be happy to get you more info. Click here for a link to all of our locations and our contact info.