Oser Communications Group

www.gourmetnews.com 22 Oli e Aceti • Gourmet News exclusive brand, Olio Beato DeMarco. The company, Pietro DeMarco Importers Inc., founded by the patriarch of the DeMarco family, Pietro DeMarco himself, is based in New York and has been exclusively im- porting and distributing this product throughout the United States and Canada for over 20 years. Olio Beato DeMarco is made from olives that are specifically cultivated in north Bari, which is located in the region of Puglia, Italy. Two varieties of olives create a perfectly balanced product: Ogliarola Barese and Coratina olives, both indigenous to the region. The olives are harvested in the fall, and the olives are pressed within 24 hours of being picked. After meticulous testing, preparation and approval by the master of the mill, the oil is bottled, packed and ready for consump- tion. Every bottle is made from dark Mu- rano glass to protect it from sunlight and labeled with the harvest year and fresh- ness date to assure buyers of total fresh- ness and quality. All of this careful planning leads to a consistently high quality of organic olive oil for the best value, which helps the company meet the staggering demand from a dedi- cated and discerning clientele. Aceto Beato DeMarco 100% Organic Balsamic Vinegar is yet another one of the DeMarco family's masterpieces. After care- ful formulation with one of the best and award winning producers of balsamic vine- gar in Modena, Italy, this product is second to none. Once you experience a perfect blend of organic olive oil and balsamic vine- gar, your taste buds will be yearning for more. For a complete overview, visit www.organicoil.com or email oliobeato @aol.com. GN DeMarco (Cont'd. from p. 1) "I have been dissatisfied with the quality of mass-produced food available to Canadian and American families. My main objective, from the very start, has always been to cre- ate products that are tasty, clean and healthy," she continued. A&M Gourmet Foods is a Canadian com- pany, based in Toronto, that offers a variety of sweet and savory dairy spreads and dips, hummus, flavored mayo, and salad dress- ings for both retail and food service. All our products are made only with ingredients that your grandmother would approve of. If she doesn't recognize it, we won't use it, Via- lykh said. Our products contain no preserv- atives, artificial flavors or colors. The company is also a proud member of Private Label Manufacturing Association (PLMA) and presents its products at the annual PLMA show in Chicago. "A large part of the A&M Gourmet Foods business comes from the sales of the Au- thentic Menu Pure and Virgin Sunflower Oils which are imported from Ukraine, one of the largest sunflower oil producers in the world. Both varieties are currently sold in Walmart stores across the United States and online through walmart.com," Vialykh said. "The Authentic Menu Sunflower Oils are produced using artisan methods of expeller (or cold) pressing. I am a big supporter of traditional methods of expeller (cold) press- ing because they are environmentally sus- tainable and help preserve local knowledge," she added. Unlike oils pro- duced through the hexane extraction method, which is still commonly used throughout the world, the traditional method of oil extraction guarantees that oils are all natural without any added chemicals. In recent years, sunflower oil has in- creased in popularity for its numerous health benefits, great taste and superb cooking per- formance. With more Vitamin E than any other vegetable oil, sunflower oil is valued by cooks throughout the world for its healthy profile, no trans fats and light taste. "The Au- thentic Menu Pure and Virgin Sunflower Oils are all natural with zero trans fats and low in saturated fats; they are free of GMOs, cholesterol and gluten," Vialykh said. "Sun- flower oil is becoming one of the top choices for many food manufacturers who are trying to replace hydrogenated oils, known for their high trans fat content, with healthier oils," Vialykh continued. This is a result of an on- going initiative by the U.S. Food and Drug Administration (FDA) to improve heart health of the American people. On June 16, 2015 the FDA ruled that "partially hydro- genated oils (PHOs), the primary dietary source of artificial trans fat in processed foods, are not "generally recognized as safe" or GRAS for use in human food." "We would love to participate in this ini- tiative by helping manufacturers improve their product quality and also by helping re- tailers increase awareness of the sunflower oil benefits and its great performance in all cooking, baking or frying applications," Vialykh concluded. For more information, visit www .amgourmetfoods.com. GN A&M Gourmet Foods (Cont'd. from p. 1) Hojiblanca and Cornicabra, provide for a consistent flavor, providing for distinction among other Spanish olive oil brands. Sal- gado's unique oils have smooth, vibrant and bold tastes that enhance flavor and infuse depth into any recipe, cuisine or cooking style with minimal acidity. Most notably, Salgado is committed to only providing pure, authentic, single- sourced olive oil. Many of the olive oil products being sold today in the United States are mislabeled. There are two market- ing falsehoods being exploited in the mar- ketplace: One, the olives being used to make the oil are not sourced from the countries of origin claimed on the packaging. There are actual blends from other olive oil producing countries being incorporated and not identi- fied. A second deception is the labeling of an oil as "extra virgin" while product does not meet the high standard or qualifications. Many have been adulterated with lower grade olive oils of nut and seed oils, which should prevent them from being called "extra virgin." By definition, extra virgin olive oil (EVOO) is the natural juice of the olive. It is a pure product with no taste de- fects. Currently, more than 50 percent of the world's olive oil is sourced from Spain. Many olive-producing countries, including Italy, Greece and Turkey (among others) are sourcing from Spain and incorporating into their own, partly because problems such as weather and infestation of fruit flies spread- ing disease on olive trees have significantly impacted their own crops, yielding low har- vests. These low harvests are hurting the local olive oil industries, so they're import- ing more and more oil and making less and less in their own country. A loophole in the law of some olive oil producing countries allows producers to label their products by where they are bot- tled, not necessarily where they are grown. All Rafael Salgado products are made with 100 percent Spanish olives from the re- gion of Andalusia. This region cultivates the most olives in the world and accounts for 80 percent of Spanish olive production. New to the Source Atlantique portfolio, Rafael Salgado's Extra Virgin Olive Oil line is now in stock. Packaged in distinctive glass bottles and available in three sizes: 17 fluid ounces (½ liter), 25 fluid ounces (750 ml) and 34 fluid ounces (1 liter). For more information, call 201.947.1000. GN Rafael Salgado (Cont'd. from p. 1)

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