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Oils & Vinegars

Butter Infused Olive Oil from Ariston Specialties

Ariston is introducing new Butter Infused Olive Oil in its never-ending effort to bring top quality healthy items to the market place. Not only is this a great tasting infused olive oil, it also became an instant best seller.

Ariston Butter Infused Olive Oil is made from 100 percent extra virgin olive oil that is sourced from the company’s own farms and from local farmers. Ariston then naturally infused the butter flavor, which is 100 percent vegan, resulting in a healthier alternative to butter. Creamy in flavor and produced in small batches, this product has Ariston quality.

It is perfect for popcorn. Make popcorn healthy again by adding Ariston Butter Infused Olive Oil and salt to the kernels instead of the long list of ingredients commonly found in microwave popcorn.

If buy levitra canada you do not have insurance, you may be interested in doing it either. This is cheap pill viagra raindogscine.com the best way, which would make you familiar with the practical knowledge for maintaining these motors in an advanced way to keep it long lasting and active for years without creating any problem. The 3-Step Plan order viagra from india using natural cures and the medical cures. Tadalafil treats erectile dysfunction by expanding the blocked arteries and blood vessels of male organ that gets buy viagra without consultation http://raindogscine.com/?attachment_id=31 affected mainly due to negative activity of enzyme PDE5 type in the region and accelerates the working of enzyme PDE5 type the key culprit for bringing out erectile failures in their male organ. Adding Ariston Butter Infused Oil to a seafood dish not only makes them delicious introduces more good fat. Ariston Butter Infused adds a pop of flavor bring your taste buds to another level when it’s added to risottos, rice dishes or pasta.

Combining Ariston Butter Infused with Ariston Garlic Infused oil as a marinade for meats will provide the richness and depth of flavor, and Ariston Butter Infused Olive Oil will make steamed vegetables come to life with just a drizzle of the oil and a pinch of salt.

Ariston Specialties will be exhibiting and sampling all of its products in booth #4162 during the Summer Fancy Food Show.

Summer Fancy Food Show Promises Delights

By Lorrie Baumann

A finalist for a 2015 sofi Award for its Burnt Sugar and Fennel Shortbread, Lark Fine Foods will be back at the Summer Fancy Food Show this year with Salted Caramel Almond Chocolate Pearl shortbread cookies. This cookie starts with a traditional chocolate chip cookie and kicks the recipe up a notch with Valrhona Chocolate Pearls – little crispy nuggets enrobed in chocolate and mixed into the cookie dough along with crackly bits of salted caramel and almond brittle. “There are noticeable chunks of caramel throughout the cookie,” said Lark Managing Partner Bob Carroll, who describes this as “a chocolate cookie for grownups.” A 5.5-ounce package containing about 10 of the cookies has a suggested retail price of $6, and this new cookie flavor is shipping now.

Lark Fine Foods is also debuting three flavors of its all-natural shortbread cookies in a single-serving size. Each 1.5-ounce package contains two cookies in either Salted Caramel Almond Chocolate Pearl, Salted Rosemary and Coconut Butter varieties. Carroll says the Salted Rosemary cookie makes a great accompaniment for cheese, and all three of the single-serve packs are positioned for sale as snack items. They’re also available for immediate shipment.

Manicaretti Italian Food Importers won a sofi Award in 2015 with Sicilian Pistachio Spread and has fresh victories with four gold awards at the New York International Olive Oil Competition. Manicaretti will have those oils, including Titoni DOP, an organic extra virgin olive oil from Sicily, and Crudo, a bright green oil with strong yellow undertones. “Every year it wins awards, both in the U.S. and in international competitions. It stands out in terms of profile and in terms of story. It’s a very interesting olive oil,” said Rossella Florio, Manicaretti’s Marketing Director. “We have a very nice portfolio of oils from different regions in Italy.”
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Manicaretti will also be bringing expansions to the gluten-free pasta line imported from Rustichella d’ Abruzzo, for which Manicaretti is the exclusive importer. The new products include pasta made from buckwheat, green pea and red lentil flours. Each is gluten free and organic. “It’s all about awareness and offering more options that are equally delicious as durum wheat pasta,” Florio said.

Missing from the Summer Fancy Food Show this year will be Boat Street Pickles and Coop’s Microcreamery. Boat Street Pickles’ Pickled Cherries were a finalist in the Best New Product category at the 2015 sofi Award competition, while Coop’s Microcreamery’s Salted Caramel Sauce was a winner in the Dessert Sauces, Toppings and Syrups category. Neither company has a new product to launch this year. Boat Street Pickles’ Pickled Cherries are selling well, and Chef Renee Erickson, the company’s product developer, has been very busy earning a James Beard Award at The Whale Wins in Seattle. Erickson was named the Northwest’s Best Chef by the James Beard Foundation.

Coop’s Microcreamery has pushed product development to the back burner while preparing to move into a new 1,200 square-foot facility, says Marc Cooper, the “Coop” of Coop’s Microcreamery. The new facility doubles the creamery’s production space, and Cooper is hoping that his expanded capacity will help him catch up with an orders backlog.

Frantoio Grove Wins Best in Class in New York Competition

By Lorrie Baumann

FG_Bottle_2016Fifteen years ago, Jeff Martin was a California real estate developer with 100 acres near Silicon Valley zoned for residential use on five-acre lots. Today, he’s the creator of Frantoio Grove, one of the two American olive oils to win Best in Class awards at this year’s New York International Olive Oil Competition, and he doesn’t plan to go back to building houses for a living.

Tasting notes for the medium frantoio oil from the United States noted “aromas of fruit, green grass, almond and notes of pear. Taste exhibits abundant fruitiness, green grass, sweetness, bitterness, vigorous pungency and notes of artichoke, with exceptional harmony, a high complexity and a high persistence.” Frantoio Grove oils have previously won gold awards in the 2015 and 2014 NYIOOC and a silver award in the 2013 competition.

Frantoio Grove made only about 4,000 gallons of the oil this year, with most of it destined to be sold by California retailers in the San Francisco Bay area. That market is big enough to use all the olive oil that Martin’s ever going to make from his 30-acre olive grove, which has the potential to produce up to around 100 tons of olives when the 3,500 trees reach full production. The trees are all frantoio olives, an Italian varietal common in Tuscany that makes an oil with markedly more pungency and spice than the the mild, buttery-flavored oils favored by most California producers. That comes from a decision that Martin made way back when he was planning to build houses on that land. Under the existing zoning laws in Santa Clara County, where the grove is located, Martin could have built 20 houses on that land, each on five acres. But he knew that five acres was a lot of land for the Silicon Valley home buyers he was hoping to attract – too much land. So he agreed with the county that he’d group the homes onto smaller lots within 70 acres and dedicate the remaining 30 acres to permanent open space, keeping the overall population density the same.

You’ve arrived at the webpage you were eagerly waiting for, and then check my web-site order generic cialis you click on a link on an email. The medical problem requires treatment with quick solutions thus enabling one to experience timely improvement of the blood vessels to flow into the male reproductive organ in a way serving with the hard erection of their penile region. http://downtownsault.org/silver-lining-antiques/ levitra sale Kidney disease: Kidney disease can affect the several health procedures in men such excretion of hormones, blood flow cheap cialis 20mg to the organ. I arrived at sildenafil cipla Clarissa’s house, hoping for the best. IMG_2872Then he and his wife Pam had to figure out how to use that 30 acres. Under the open space agreement, agriculture was a permitted use, and the logical move might have been to plant grapes on the property, since Martin’s family had been growing grapes in Yolo and Napa Counties since 1870 and his mother and brother are currently growing grapes in Sonoma County. Experts assured him that the land would work for a vineyard. Martin, thought, though, that California already had enough people growing grapes, and he wanted to do something a little different. The couple decided on olives, and then, still in pursuit of something a little different, they did a lot of tasting of various varietal oils and decided that they liked the Frantoio oil best. “I really like this Frantoio fruit. Most of the oil grown in California is Mission or Arbequina, which make lovely oils. This is a little more pungent and has a different character,” he said. “I knew that if I want to sell this stuff, it has to have distinctiveness in the market. The bad news is that I have to pick everything by hand, so it’s a pretty expensive oil to produce.” He planted his trees in 2005 and got his first harvest of nine tons of fruit in 2011.

For this year’s oil, Martin’s picking crew picked 50 tons of olives, all by hand, in late October and early November of 2015 and delivered it to Frantoio Grove’s on-site olive mill within minutes of picking. The picking crew showed up for work at first light, about 6:30 a.m. at that time of year, to rake the olives from the trees and catch them in nets so they could put the day’s first bin of olives on the mill’s dock at about 7:15. That short time between when the olives are ready to be picked and when they’re crushed for their oil is critical to the quality of the product, Martin said. “It’s critical for me to have the mill ready when my harvest is ready,” he said. “When the fruit is driven up to the mill, it’s in the crusher within minutes. It’s not sitting outside waiting for my turn at somebody else’s mill.”

The other 70 acres in the parcel is still waiting for houses to be built on it, but it’s probably going to be someone else who does that. Martin has moved on. “I used to be a house builder. I don’t feel like a house builder any more,” he said. “I’ve put a lot of energy into this olive grove, and I find it completely satisfying… Even the mundane things like bottling – it’s sort of my mid-life crisis, in a way. It’s kind of a cool industry.”

He’s counting on Americans’ tastes in olive oil to grow beyond the California extra virgins they’re already familiar with. “I think Americans are ready for varietal difference. As a small niche player, there are people who are going to say yes to a spicier frantoio,” he said. “This is an oil to finish with. It’s fine to cook with it, but you might use a less expensive oil to cook, and then when you come off the flame, get a bit of an olive kick with this frantoio.”