Master Chef Talks Olive Oil

Olive Oil Times spoke with Italian master chef, Massimiliano Alajmo, often called ‘the Mozart of the stove’ due to his simple yet unique style of cooking where, of course, extra virgin olive figures very predominantly. Alajmo feels olive oil has a lot of innovative potential because it holds aromas better than butter especially when it is combined with water. Consequently he uses olive oil for a lot of his sauces replacing butter and other dairy products like cream. He is able to achieve a creamy consistency without using dairy which makes his sauces and pastries easier to digest. His three choices if he were on a deserted island: olive oil, bread, and wine. “It’s a combination of freshness, the sacred and strength,” he says.

We have found that it is much easier to make a roux with extra virgin olive oil than with butter. The flour dissolves much more easily without clumping. Also olive oil has a much higher smoking point than butter so it does not burn or bubble when making the roux.

Our 2017 Harvest Is Finished!

The spring was wetter than usual last year, and our trees responded with an especially good crop. Harvest is over and the mill equipment is already stored away until next year. We’ve tasted all the daily batches of oil, selected the barrels for the Mistral, Sierra, and Gold Series mono-varietals, blended, and sent the oils out for Extra Virgin certification. Now, we are gearing up for bottling so that the new oils will be ready to ship as soon as possible, early in March.

We still have the Mistral, Sierra, and the Coratina from the December 2016 harvest available. They have mellowed just a bit with the same nice spiciness and bitterness from the antioxidants. Since the level of polyphenols is so high to begin with in our oils, they only reduce about 5% a year and continue to protect the oil itself, just like they do for our bodies.

Harvest Video and Pictures

We’re happy to share a few pictures from this year’s harvest, as well as a little video here.