Saturday, July 31, 2010
Florida Olive Oil Company Naples
The extra virgin olive oils come from Spain, Australia, Italy, Tunisia and other countries. Each has its virtures. The infused EVOO’s include popular garlic, basil, Persian lime, chipotle, and rosemary. Sample and select your favorites. Dip a piece of bread into the olive oils mixed with the Basik’s line of spice mixtures. This is your tasting party! Decide which you might like best with fish, chicken, pork, lamb or with roasted vegetables.
There’s also a line of flavored sea salts. My favorite is the black truffle. Try ones like chipotle, espresso, lemon twist, fleur de sel, and smoked Serrano. Add them just before serving a dish, and enjoy the slight crunch and taste burst as you pop each savory salt grain.
FYI, according to Wikipedia,”The names "Aceto Balsamico Tradizionale di Modena" (Traditional Balsamic Vinegar of Modena) and "Aceto Balsamico Tradizionale di Reggio Emilia" (Traditional Balsamic Vinegar of Reggio Emilia) are the “real thing”, and the names are trademarked. Authentic balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes. The resulting thick syrup, called mosto cotto in Italian, is subsequently aged for a minimum of 12 years in a battery of seven barrels of successively smaller sizes. The casks are made of different woods like chestnut, acacia, cherry, oak, mulberry, ash, and, in the past, juniper. True balsamic vinegar is rich, glossy, deep brown in color and has a complex flavour that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks.
Chef Antonio and Chef Annie Making Salad Dressing
535 Fifth Avenue South, Naples, 403-0735, floridaoliveoil.com