The New Big Three at Coldani Olive Ranch

Every year we feel the need to add a new flavor to our line of olive oils.  Eventually we will need to start dropping some but at the end of the year when we look at sales between every flavor they are all within a couple hundred bottles of each other so it is tough to decide which ones to eliminate.  As soon as we start thinking we will discontinue one flavor it will get featured in a magazine or we will get a lot of positive feedback on it and we end up deciding to make it again.

orange

Once again this year; we decided to add three new flavors.  Our number one most requested flavor for the past few years has been blood orange so we decided to take the plunge and finally give it a run.  What a wonderful olive oil!  We sourced our citrus from Southern California and without knowing what to expect this oil turned out fabulous.  Very aromatic with a huge burst of orange flavor.  We recommend using our Blood Orange Olive Oil on seafood, salads, over vegetables for roasting or in baking.  We recently used it in a batch of chocolate brownies and the result was to die for!

truffle

Our next addition is our white truffle olive oil.  We have been making truffle oil for a company on the East coast for years and this year we decided to finally bottle some up for ourselves.  Our truffle oil is the only oil we don’t make by crushing the produce together with the olives.  Mainly this is because white truffles are outrageous in price and the process would be a total waste of truffle and result in a bottle of oil nobody could afford.  The other reason is there isn’t many natural oils in truffles (or tubers) so the process in which we extract the oil wouldn’t We wanted to keep in line with our mentality of only using fresh produce to create naturally made and natural tasting oils so we create this oil by sourcing premium fresh white truffles from Le Marche Italy.  Through a proprietary process of creating a highly concentrated small batch of oil I am able to blend back to make a wonderful real white truffle extra virgin olive oil.  There are a lot of fakes out on the market.  If you are buying a white truffle olive oil for under $10/bottle I guarantee you it is either really old and discontinued or it isn’t the real thing.  This is a decadent oil; a little goes a long way.  Try it on potatoes, risotto, pizza or my favorite is over air popped popcorn.

The last oil we made is one I don’t believe has ever been made before.  Sound familiar?  I’m pretty sure we were the first ones to crush fresh Buddha’s Hand Citron with olives and now we are the first to bring you Vanilla!  We go to the New York Fancy Food show every year and it is always interesting to meet the companies who have booths next to yours.  This year we were right next to a vanilla company with sustainable farms in Madagascar.  I was very interested in hearing how vanilla beans are grown and cured.  It is a very time consuming and labor intensive process which explains why they cost so much!  I only wanted the best for our oil so we purchased numerous pounds of their premium A-1 grade vanilla beans and crushed them together with our early harvest green arbequina olives.  I had no idea what to expect.  It could have been a small financial blunder and a waste of great olives if the oil didn’t turn out well.  Fortunately it was a success and I am very excited to see how this oil does this season with consumers and in competitions.   You can get creative with this oil.  Use it to finish the next pair of delicate lobster tails you prepare.  Replace butter with this oil in any baking recipe or try adding it to your next pan of rustic cornbread to add an interesting twist.

  
That’t it for now.  Please email me with any questions that might come up!  Send mail

Ciao! Mike Coldani

 

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Another Highly Decorated Year For Calivirgin Olive Oils

PRESS RELEASE- JUNE 2015-   The olive oil competition season has come to an end and once again Calivirgin olive oils remained a leader in the Nations competitions. Every variety and oil produced has medaled this year and they have collected 55 medals in total positioning them as one of the most decorated olive oil companies in the U.S. Locally it was an inaugural year for the San Joaquin Valley Olive Oil Competition where Calivirgin oils received more awards than any other company totaling four Gold medals. “Regardless of the award I like to use these competitions as a gauge to make sure our quality stays in the top tier”, said Mike Coldani Calivirign’s line of flavored oils continue to receive honors mainly because they are one of very few companies that produce flavored oils by crushing together fresh herbs, citrus or vegetables with the olives to create true-to-taste flavored oil. Said Gina Sans, “Our new flavor this year was Serrano which won many awards. If you like food with some heat this one is very popular.” Calivirgin Olive Oils are available in many specialty food stores across the U.S. as well as online at www.calivirgin.com.

New York, Where Dreams are made of…

New York Times Square

A wise man once said, “New York, These streets will make you feel brand new;
Big lights will inspire you”

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.

Summer Fancy Food Show New York

Julie holding down the fort!

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.

Campagnola Restaurant New York

Enormous plate of chicken and sausage, half order of lamb chops with greens, chefs choice pasta sampler, and fried soft shell crab

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.

"Past, Present, Future, Your Dreams and Desires"

“Past, Present, Future, Your Dreams and Desires”

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

The Frrrozen Hot Chocolate is a must try!

The Frrrozen Hot Chocolate is a must try!

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, Julie and Summerone peanut butter frrrozen hot chocolate

The Forbidden Broadway Sundae

The Forbidden Broadway Sundae

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

B.B. was in the house!

B.B. was in the house!

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!

SOFI Awards

SOFI Awards Red Carpet Event

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 Sofi Awards New Yorkspecialty 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 IMG_4405and 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

Marcus Samuelsson

Marcus Samuelsson Photo from: specialtyfood.com

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 Basil Olive Oil Sofispecial 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

IMG_4425

Radio City Music Hall

Radio City Music Hall

Impressive World Trade Center Memorial was a highlight of the trip

Impressive World Trade Center Memorial was a highlight of the trip

IMG_4274

central park

Bethesta Fountain in Central Park

Our bottle in the Williams - Sonoma New York Store

Our bottle in the Williams – Sonoma New York Store, only one left!

Central Park Sheep Meadow

Central Park Sheep Meadow

Central Park

Central Park

Guess Who?

Guess Who?

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Calivirgin Down Under…Adelaide Countryside, Olive Oil & Kangaroos

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

Giada & Gino Pre 14 hr Flight

Giada & Gino Pre 14 hr Flight

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

Magpie,Macaw,Lorikeet,Malah

Magpie, Macaw, Rosella, Galah

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

Meat pie, Pastie, Iced Coffee

Meat pie, Pastie, Iced Coffee

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.

Lake Alexandrina, Olive Groves, Leaf problem in olives

Lake Alexandrina, Olive Groves, Leaf problem in olives

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

Disc Crusher on left, Hammer Mill Crusher on right

Disc Crusher on left, Hammer Mill Crusher on right

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.

Awesome Olive Oil Families, Rakes for Picking Olives, Where Customers Fill Their Containers

Awesome Olive Oil Families, Rakes for Picking Olives, Where Customers Fill Their Containers

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

Whispering Wall, Jacobs Creek Borossa Valley, Worlds Largest Rocking Horse

Whispering Wall, Jacobs Creek Borossa Valley, Worlds Largest Rocking Horse

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

The Fam with Roo's and Koalas, and the S. Australia Beaches

The Fam with Roo’s and Koalas, and the S. Australia Beaches

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.
Rubbish=Garbage
Trolley=Shopping Cart
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:
Bovalina
Fleurieu Peninsula Olive Press
Australian Olive Company
Olives 2000

Ciao, Mike

Giving a Roo a hug, but soon after he shoulder shrugged me off and insisted on the rest of the food I held.  Not a friendly shrug either.

Giving a Roo a hug, but soon after he shoulder shrugged me off and insisted on the rest of the food I held. Not a friendly shrug either.

A candid interview about our olive oil with my 4 year old daughter Giada

Giada and Mike Coldani

Giada and Mike Coldani

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!

Avocado with EVOO and Vinegar is one of her favorites

Avocado with EVOO and Vinegar is one of her favorites

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.

Giada Coldani and Dylan Kerns tasting some fresh milled EVOO

Giada Coldani and Dylan Kerns tasting some fresh milled EVOO

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)

Vito is the ranch dog who is somewhat camera shy and not thrilled to have his photo taken

Vito is the ranch dog who is somewhat camera shy and not thrilled to have his photo taken

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.

Don't let the highlighter outfit fool you, she is a farm girl at heart and loves insects and reptiles

Don’t let the highlighter outfit fool you, she is a farm girl at heart and loves insects, animals & reptiles

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 !

A Presto!

Superbowl Party Olive Oil Recipes. . . Go Niners!

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. photo 1(1) 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
Ingredients:
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
Preparation:
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

photo 2

Sweet Pea Mockamole

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 chestnphoto 2(1)uts 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
Ingredients:
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
Mayo Ingredients:
1 egg
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:photo 1(2)
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.

Preparation:
Preheat oven to 350 degrees F (175 degrees C).
photo 4
Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down on a baking sheet so the weight of them holds them together.

Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease.

photo 3Next, 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.

Bacon Wrapped Water Chestnuts

Bacon Wrapped Water Chestnuts

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.

photo 1(3)

NOT SO BORING POPCORN
Ingredients:
Popping corn
Your Favorite Calivirgin Olive Oil  (Guilty Garlic Pictured)
Optional Toppings:
Gruyère, Parmigiano, Pecorino or other hard cheeses.
Green Onions or Chives
Paprika
Garlic or Sea Salt

Preparation:
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!

Air popped corn with Gruyere cheese, sea salt and chives

Air popped corn with Calivirgin Guilty Garlic EVOO, Gruyère cheese, sea salt and chives

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

Olive Solitary Stress Reduction

How hectic and busy is your day?  I feel as if each year that goes by our lives get busier and busier.  Event free weekends are few and far between and now that my wife and I have two little ones it seems as if an hour of doing nothing is unheard of.  If this sounds close to your schedule I invite you to take a walk through one of our olive groves; even if it is for only 30 minutes.  I never really thought about it until the other day while I was out checking our irrigation lines; being in the middle of an olive grove almost places you in a whole new world.  Our trees are planted in a high density fashion along trellis as an 8 foot tall long hedge.  In the middle of the grove you seem lost to the outside world.  You are limited to tunnel vision so you hear sounds you normally wouldn’t hear and the trees block out sounds such as traffic or neighbors.  On a still day you feel as if you are wandering in a Hunger Games’esq labyrinth delicately walking and taking in every sense of sight, sound and smell you can; quietly waiting for what your senses will observe next.  You notice the sound you make in the grass below your feet and the sound of the bees flying around carrying off pollen.  You hear the caw of crows you can’t see and you see the outline of a rabbit 75 yards ahead of you down the row.  You also notice the slight fragrant smell of the trees and the earthy smell of soil.  The trees are so dense that they have become home to wildlife we didn’t see much before.  Seeing a Jack Rabbit was slightly rare but now the groves have become loaded with them.  Quail and doves frequent the area and you can almost always spot at least one coyote any day of the week.  Because of the thickness of growth you often find yourself walking right up on some of these critters; startling you both.  While writing this I am laughing because I know it sounds like I have been “chasing the white rabbit” or something.  Trust me, there is something therapeutic about it.  I am not really as eccentric as I am sounding here.  I am sharing this with you and at the same time I know I am blowing my cover.  I am sure I will hear it next time I go to leave a house full of crying children to “go work on the ranch” leaving my wife to fend for herself.  If you are in our area feel free to stop and take a stroll down a row and let me know what you think; I am sure you will not be disappointed. 
Ciao, Mike