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www.gourmetnews.com 20 Oli e Aceti • Gourmet News been our principle since we started Olivas de Oro in 1999. We won't infuse anything, and we won't blend oil extracts or syrups into our olive oils or vinegars. They all taste just like what the label says they are. We produce two extra virgin olive oils, eight cold-pressed flavored olive oils and five vinegars. Your customers will know that they are getting real extra virgin olive oil because each bottle carries the seal from the Califor- nia Olive Oil Council certifying that the olive oil in that bottle has gone through a rigorous chemical analysis and sensory analysis. The quality of the extra virgin olive oil must exceed current USDA and interna- tional standards in order to receive this seal. All bottles are cold-pressed-dated, so you know they are as fresh as they can be. Our olive oils come from our century- old trees on our orchard in the Central Coast region of California. The only ingre- dient in our extra virgin olive oil is olives. The only ingredients in our flavored olive oils are olives and the fresh ingredient listed on the front of the bottle. The oil from the olive and the oil from the ingre- dient are perfectly fused during the milling process. They are not infused, will not sep- arate, and will not lose their flavor. They are milled onsite immediately after har- vest, stored in a temperature-conditioned environment and decanted to remove nat- ural sediment. Fresh fruit, herbs and vegetables are di- rectly fermented in California balsamic to create our flavored balsamic vinegars. Again, we use the real stuff – not extracts or syrups. The real flavor comes through for your customers. They are perfect comple- ments for our olive oils. We can provide pairing recommendations for your cus- tomers to make their own fresh dressings and marinades. Our selection of extra virgin and fla- vored olive oils includes: Arbequina Extra Virgin, Mission Blend Extra Virgin, Meyer Lemon, Mandarin Orange, Basil, Cilantro- Jalapeno, Rosemary, Garlic, Red Chili Garlic, and Habanero. Our olive oils have been consistent winners at the Los Angeles International Olive Oil Competition and the New York International Olive Oil Competition. This year we won a Good Food Award for our olive oil. Our selection of vinegars includes: Fig White Balsamic, Pacific Spice, Vanilla Bean Balsamic, Blackberry Balsamic, and Aged Balsamic. Our products are available under our label or private labeled with low minimums. Let us help you decide on the best selection to meet your objectives and your customer's needs. Contact us at 805.227.4223 or info@olivasdeoro.com. Visit www .olivasdeoro.com. GN Olivas de Oro (Cont'd. from p. 1) to grocery shelves, with flavor and health- giving antioxidant properties at their peak. Each bottle's harvest date is indicated prominently on the front label. New technology developed by Bellucci – accessible to U.S. consumers through Rootie, the app – keeps track of every drop in every bottle produced by the com- pany. Rootie allows consumers to trace the contents of every Bellucci bottle back to the source of origin. Detailed informa- tion about location and harvest provides the opportunity to taste the range of fla- vors that are correlated with place and cli- mate. With source information readily available and known, the distinctive fla- vors of Italian extra-virgin olive oil are evident upon tasting. Information about origin also revolution- izes the olive oil industry by pinpointing the contribution of mills where locally grown olives were pressed within hours of harvest. Consumers enjoy the confidence that comes from ease of information access, truth in la- beling and in knowing the precise location where a food product originates. Bellucci growers are the proud majority owners of the Bellucci brand. In the 1950s and 1960s, they joined together in coopera- tives before launching the brand last year. The Italian countryside has benefited dra- matically from the efforts of Bellucci grow- ers. The land they cultivate is considered among the most pristine and well-preserved agricultural regions in the world. The recog- nition of individual family groves through the traceability program also ensures the distribution of income along the entire value chain. Bellucci enables small-scale growers in earning a livelihood while contributing to the health of the planet. More information about Bellucci's tradi- tional cultivation practices and EVOO pro- duction is available at www.belluccipremium.com, along with facts about Italian EVOO history and a guide to tasting EVOO. For more information, visit www .belluccipremium.com. GN Bellucci Premium (Cont'd. from p. 1) Products come from the best EVOO and vinegar producing regions around the world, from the 300 year old trees in the Castelines orchard in Provence, to the storied cellars of Vinagres de Yema, producers of Cepa Vieja in Jerez, Spain. "Many of the barrels in the cellars we go into, whether in Spain or Italy, are older than I am," said Carrie Davenport, the Managing Director at Rogers Collection. "We are dedicated to telling the stories of our producers and their products," she con- tinued. A recent trip to the island of Crete to visit Biolea, a fifth-generation organic pro- ducer of EVOO, gave her a first-hand look at the traditional stone mill that the family still uses today, an ancient technique that is gentler than modern crushing machines and produces one of the healthiest EVOOs on the planet. Despite Biolea's reverence for tradition, the company is integrating inno- vative environmental principles into its pro- duction in partnership with a local university. Rogers Collection imports are greatly sought after for the company's reputation for working with highly respected produc- ers. All Rogers Collection oils are transpar- ently labeled with place of origin, harvest date, and best-use-by date to give con- sumers the utmost assurance that they are purchasing a superior product. In contrast to the freshness that is so ap- preciated in olive oil, it's the slow aging techniques of the company's vinegar pro- ducers that sets them apart. The producers are using traditional processes (a series of barrels using different types of wood). None of the processes are rushed the way com- modity vinegars are made. You can taste the wood and the age in the long lasting flavors and complexity of the taste. "Customers purchase our imports because they care about how the product was made, the stability of the oil, the age of the vinegar and the unique taste and aroma characteris- tics that are directly related to the region, the skill of the producer, the climate," Daven- port said. "Some of our fortunate customers have visited the countries we import from (France, Spain, Italy, Tunisia, South Africa, and Greece), and they are seeking the fla- vors they tasted during their travels. They want to support smaller producers, not large conglomerates, and in doing so preserve tra- ditional ways of life. They support our mis- sion that quality is choice." For more information, visit www.therogerscollection.com. GN Rogers Collection (Cont'd. from p. 1)