Issue link: http://osercommunicationsgroup.uberflip.com/i/560015
www.gourmetnews.com 18 Oli e Aceti • Gourmet News quality of our oils, which are directly sourced from our two owners. They partner with, and are among, the largest oil produc- ers, brokers, and traders in the world. We source from Greece, Italy, Spain, Morocco and Tunisia. Olivamed also blends oils such as olive, canola, pomace, soy, and grape seed, as well as balsamic vinegars, to meet your taste profile, price point and application. Olivamed is a very versatile manufacturer. We can blend, package, and label to meet your specifications. We will customize pri- vate label and can package anything from totes, drums, bottles, liters, gallons, sprays and bag in a box. Olivamed has our own laboratory. We can match any blend and taste profile for any product needed. You and your customers tell us what you want and we can meet your needs. Olive oil can play a leading role in supporting a healthy lifestyle. It can reduce LDL or bad cholesterol and improves HDL or good cholesterol. Olive oil is the only cooking oil segment showing sustained or positive volume growth in recent years. The U.S. national average is currently trending at 9 to 15 per- cent growth. Olivamed certifications include kosher certification: all products are Orthodox Union certified. All Olivamed products are USDA and CCOF certified. They are made to be consistent with the Food and Drug Administration's October, 2010 guidelines for olive oil production and backed by Oli- vamed quality assurance. in a SQF – 2000 Level 2 certified food facility with HACCP-certified operations manage- ments. Quality assurance audits are per- formed annually by Cook and Thurber. For the best olive oil and blends, con- tact us at Olivamed. We're at 401 Shotwell Street, Franklin, Ohio 45005. Call us at 937.401.0821 or visit www .olivamed.net. GN Olivamed (Cont'd. from p. 1) FS: Ahuacatlan Avocado Oil is made in the state of Michoacan, Mexico. This area is the avocado capital of the world. The climate here is ideal for growing avocados year round due to abundant rainfall, sunlight, and volcanic rich soil. Over 60 percent of the world's avocados are sourced in the state of Michoacan. Our plant is located in the heart of this avocado paradise. GN: How do you pronounce the name Ahuacatlan? FS: It is pronounced "AH WA COT A LAN." It is Aztec for "The Land of the Av- ocado." GN: Does Ahuacatlan make any other oils? FS: No, we only produce avocado oil. In fact, we were the first in the world to make refined avocado oil dating back to the mid 1980s. GN: How is avocado oil different from olive oil? FS: Ahuacatlan Avocado Oil has very light, clean taste, as opposed to olive oil, which has a much stronger taste profile. Additionally, refined avocado oil has a much higher smoke point than olive oil. Avocado oil, with its light, clean taste, en- hances the flavor of food without compet- ing with it in cooking. Olive oil is used as a garnishing oil and for cooking at lower temperatures, and it imparts its flavor to food in cooking. GN: Is avocado oil healthier than olive oil? FS: Both oils are healthy. Both are loaded with monounsaturated fats. These are the good fats in our diets. The one advantage that avocado oil has over olive oils is it high smoke point. If you are cooking at high tem- peratures, it's best for health reasons to use a cooking oil with high heat properties, like avocado oil. GN: Why is Ahuacatlan Avocado Oil re- fined? FS: Good Question. Ahuacatlan is cold pressed and then refined. The main benefit for refining is a much longer shelf life over unrefined avocado oil. Ahuacatlan has a shelf life of more than two years, while un- refined avocado oil can go rancid within months. Additionally, refined avocado oil is lighter in taste, consistent in quality, emits no odor in cooking and has a higher smoke point than unrefined avocado oil. GN: Does Ahuacatlan offer private label or bulk avocado oil? FS: Yes, we do private label for other com- panies, and we also offer bulk avocado oil in totes and drums. For more information, contact Storino's Quality Products by calling 800.277.1624, emailing contactus@storinos.com or visit- ing www.storinos.com. GN Ahuacatlan Avocado Oil (Cont'd. from p. 1) United States won 38 awards. Eighteen olive oil brands were awarded the Best in Class distinction. Three Span- ish oils were named Best in Class: an or- ganic extra virgin olive oil from Aceites 2B that the judges characterized as a medium blend with a taste that exhibits abundant fruitiness, green grass, sweet- ness, bitterness, medium pungency and notes of vanilla, with exceptional har- mony, a high complexity and a high per- sistence; Almenara Premium from Aceites Almenara, blend of Arbequina, Cornicabra and Picual olives from a fam- ily producer in the center of Spain and an organic and biodynamic Hojiblanca oil from Finca La Torre: Finca la Torre Se- lección Hojiblanca, which impressed the judges with its delicate fruitiness and fresh, bitter and spicy taste with hints of green almond and grass. Five Italian oils were named Best in Class. They included a delicate Tonda Iblea from Villa Zottopera, a robust Casaliva oil from 7c, a blend made with hand-picked Frantoi and Moraiolo olives from Oliveto Fonte di Foiano called Fonte di Foiano 1979, Electum from La Selvotta Az. Agr. F.Lli Sputore and Agrestis Nettaribleo DOP Bio, a medium Tonda Iblea oil from the Agrestis Soc. Coop. Agricola. The only American oil to win a Best in Class award was Mistral, a robust blend made from Picholine with Columella and Ascolano olives and produced by Apollo Olive Oil, a small, family-run business in northern California that farms with organic sustainable methods and extracts its oils with a vacuum mill designed to preserve the highest levels of flavor, nutrients, and anti-oxidants. Four Australian oils from two pro- ducers were among the Best in Class winners. Boundary Bend was recog- nized for Cobram Estate Super Pre- mium Premiere and for Cobram Estate Ultra Premium Hojiblanca. Alto Olives was recognized for its Alto Robust, made from Tuscan olive varieties, and Alto Vividus, a delicate Hardy's Mam- moth. GN NYIOOC (Cont'd. from p. 1)