Newsletter

January 2009
Santa Barbara

News

il Fustino offers Olio Nuovo!

Italians have a saying: "Olio nuovo, e vino vecchio" - New oil, old wine. Every year, starting in late October and early November, the olive crop is harvested. The resulting oil, freshly pressed, is unique, beautifully green, and intensely flavorful. Olio Nuovo is to olive oil as Beaujolais Nouveau is to wine. Aficionados expectantly wait for both during the early to mid winter.

To find and experience Olio Nuovo is a rare and seasonal opportunity. Freshness is key. Once the oil ages for 30 to 60 days it looses all of the properties that make it unique in the first place. It must be fresh to be Nuovo.

Unfiltered and brimming with flavor, this "new oil" is an experience not to be missed. You will first notice the smell of new mowed hay or grass, indicative of the freshness of the fruit. You will sense the peppery flavor, indicating that this oil is loaded with polyphenols; those anti-oxidants that scavenge free radicals in your blood and reduce the risk of cancer and heart disease. You may detect a bit of throat-tickle as well. Olio Nuovo, with its strong flavor, should be combined with foods that stand up to it.

Try it over pasta with freshly grated Parmesan, Romano or Asiago cheese, a squeeze of lemon and a good grind of black pepper. Use it with plenty of garlic to roast vegetables and potatoes, the flavor of the oil will come through assertively. Our Olio Nuovo comes from the Arbequina olive and over time will mellow out to a mild flavored oil, but may not retain the shelf live of other types of oils, so it should be used as soon as possible.

Happy New Year!

Jody & Laura Kirkley

Recipe: Roasted Potatoes, Carrots and Onions

Servings: 4
Preparation Time: 20 minutes
Start to Finish Time: 1 hour 10 minutes

Ingredients

6 russet potatoes, unpeeled, washed and cut into 6-8 pieces each
12 carrots, peeled and cut into 1 inch pieces
6 small onions, peeled and quartered
6 cloves garlic, coarsely chopped
1 bunch fresh thyme, whole
1/4 cup good fresh olive oil (Olio Nuovo if possible)
Kosher salt
Black pepper, freshly ground

Method

• Heat Oven to 400 degrees
• Prepare all vegetables and place in a large bowl
• Add olive oil and toss
• Season with salt and pepper to taste
• Taste a carrot piece for salt. Vegetables should be reasonably salty to the taste and quite peppery
• Add thyme and toss once more
• Place all in a large Teflon baking pan and spread evenly
• Place in oven uncovered and roast for 30 minutes
• Turn vegetables over, redistribute and continue roasting for 30 to 40 more minutes. Carrots and onions should be browned and caramelized. Potatoes should be fork tender.
• Serve immediately

Olive Oil acts as Painkiller

Cited from Olint Magazine October 2008

Researchers at the Monell Chemical Senses Center team in Philadelphia have reported in the Nature Journal that an ingredient in good quality olive oil acted as an anti-inflammatory. The active ingredient is called oleocanthal and is found in greater concentrations in fresher olives.
It was found to inhibit the activity of enzymes involved in inflammation in the same way as ibuprofen and other anti-inflammatory drugs. "It seems plausible that oleocanthal plays a causal role in the health benefits associated with diets where olive oil is the principal source of fat," said Paul Breslin, the report's co-author.
Claire Williamson, a nutrition scientist at the British Nutrition Foundation cautions that, "Olive oil contains a range of bioactive compounds, but we are not entirely sure what they do." Furthermore, she adds, "to say [olive oil] mimics a drug is taking it one step further and needs more research."

C'est Cheese: A taste of the British Isles

Our friends Katherine and Michaeal at C'est Cheese are hosting another in their series of cheese tastings. This time they are featuring Cheeses of the British Isles. Mark your calendars for this one:

• January 26, 6:00 to 7:30 PM
• January 28, 6:00 to 7:30 PM

Bring your best British Accent and $15 to taste the cheese - $20 to taste the cheese and drink some fine British Ale from Holister Brewing Company - We highly recommend the latter!

Olive Events

January

Sonoma Valley Olive Festival - December 2008 - February 2009 The eighth annual Sonoma Valley Olive Festival lights up the Valley with a three-month-long party as we toast all things olive. There are many fun events and promotions including the Blessing of the Olives at the Mission San Francisco Solano de Sonoma on December 6; tours, tastings, and milling demonstrations; and olive curing seminars by Don Landis. For more information, visit the Sonoma Valley Olive Festival.

March

5th Annual China International Exhibition of Olive Oil and Edible Oil - China World Trade Center, Beijing March 15 - 17, 2009

Olives Olé Texas International Olive Oil Festival  2009 - March 28, 2009, 10:00 am to 4:00 pm Sandy Oaks Olive Orchard, 25195 Mathis Rd., Elmendorf, Texas 78112. 25 vendors, exciting food and wine concessions for foodies, cooking demonstrations by chefs and other experts, health and nutrition seminars, olive oil beauty products, presentations on Mediterranean herbs and growing olive trees for pleasure or profit, entertainment, tours of the ranch olive and olive oil presentations. Suitable for all ages 10 and up. $10 at gate. Proceeds benefit scholarships. Presented by Les Dames d'Escoffier San Antonio Chapter. Ample free parking. For more information, visit the Sandy Oaks Olive Orchard.

May

Extra Virgin Olive Oil Savantes - Professional Development and International Networks. Seville, Spain: May 19-21, 2009 London, United Kingdom: May 27-29, 2009

August

Paso Roble Olive Festival - August 22, 2009, Paso Robles, California: for more information visit www.prcity.com