Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JUNE 2018 n GOURMET NEWS 7 0 What Makes ENZO Olive Oil Company Unique? Nearly 10 years ago, Patrick and Vincent Ric- chiuti, representing the third-and-fourth gen- eration of Ricchiuti Family Farms, sought out to further diversify their agricultural business. Through industry research conducted by the University California Davis Olive Center, they discovered that 98 percent of all olive oil consumed in the United States is imported. Further studies revealed that a high percent- age of the imported olive oils on American supermarket shelves continually fail to meet the sensory criteria for being officially clas- sified as "extra virgin" as defined by the In- ternational Olive Council (IOC) and European Union (EU) standards. Therefore, with an earnest desire to craft and provide do- mestic consumers with the finest oil, the Ric- chiutis founded ENZO Olive Oil Company in 2008. From its inception, the Ricchiutis adopted the highest quality standards into their olive oil operation to earn the certifica- tion of "extra virgin" from the California Olive Oil Council. Patrick and Vincent are also active stewards in the American Olive Oil Producers Association, a collective voice to ensure the integrity of olive oil production. Unlike many other olive oil producers, ENZO Olive Oil Company is vertically inte- grated, which means the en- tire growing, harvesting, milling, bottling and ship- ping process is completed from start to finish on-site, producing one of the fresh- est oils available with supe- rior quality and taste. The olive trees, planted in an op- timal climate similar to the Mediterranean re- gion, are carefully nurtured year-round. Once picked at prime conditions, the olives are then transported immediately from the grove to the Ricchiuti's mill where the crush begins. When the milling process is complete, the olive oil is then bottled and ready to be enjoyed by all. Another unique aspect of ENZO Olive Oil Company is Patrick and Vincent's commit- ment to producing only the highest quality of certified organic and kosher extra virgin olive oil. Knowing the health and nutritional advantages of organic foods, Patrick and Vincent decided from the onset to subscribe to stringent organic and kosher farming and pro- cessing standards and prin- ciples. Drawing upon their farming expertise, Patrick and Vincent meticulously monitor each phase of the growing, harvesting and milling process. This hands-on approach has proven to be a differ- ence-maker in producing award-winning or- ganic and kosher extra virgin olive oil. For those oil enthusiasts looking for a na- tionally and internationally acclaimed line of organic, kosher, 100 percent estate-grown, fresh-tasting, high quality extra virgin olive oil, ENZO Olive Oil is the right choice for you. Visit ENZO Olive Oil Company at booth #5224. For more information, go to www .prfarms.com or www.enzooliveoil.com, email info@prfarms.com or info@enzo oliveoil.com or call 559.299.7278. DeBrand Introduces New Tasting Bars DeBrand Fine Chocolates has introduced two new varieties in its Tasting Bar Col- lection: Mint Cookie Crunch and Indiana Popcorn. These latest additions have al- ready become quite popular in their short tenure in DeBrand's world-class catalog of gourmet chocolates. Both varieties serve as examples of the chocolatier's ability and drive to begin with a simple concept for a product and make the best possible version of it. Through the sourc- ing of high quality ingredients, combined with decades of experience and a lifelong pursuit of excellence in the crafting of products, DeBrand has delivered two more deliciously decadent gourmet Tast- ing Bars. The Mint Cookie Crunch boasts crushed, dark chocolate cookies abundantly embed- ded in creamy milk chocolate with the per- fect touch of mint. Refreshingly sweet, this delightful combination of flavors entices the consumer to have just one more bite. The Indiana Popcorn features the amazing balance of salty, buttery Indiana grown pop- corn encased in rich, creamy milk chocolate. A perfect combination of salty and sweet, ideal as a snack, a movie treat or an anytime indulgence. The Tasting Bar Collection offers a won- derful assortment of choices ranging from pure choco- lates to more intriguing se- lections wrapped in eye-catching die cut packag- ing with enticing imagery. DeBrand takes as much pride in the presentation of its products as it does with quality inside. The Tasting Bars are a great example of how DeBrand always looks for new ways to feature the products while also attracting the consumer with a contemporary, upscale take on the traditional packaging of gourmet chocolates. DeBrand continues to offer its perennial favorite Tasting Bars like Hazelnut Sea Salt, Tart Red Raspberry and the pure 72% Dark Chocolate, among many others. Every 3.3 ounce bar is scored into rectan- gular and square shapes, appropriately named "nibbles," "bites" and "chunks," allowing the consumer to "indulge ac- cordingly." All of the Tasting Bars, including Indiana Popcorn and Mint Cookie Crunch, are currently available. For more information, call 260.969.8331, email wholesale@debrand.com or go to www.debrand.com. Corine's Cuisine Brings Healthy, Real-Food Ingredients to Sauces In today's vibrant food marketplace, nothing stands out more than consumers' desire for healthy and natural meal options that cut time in the kitchen and bring homemade taste to the table. Corine's Cuisine is answer- ing that call with a line of eight all-natural gourmet sauces that are great for dipping, cooking, seasoning and as marinades. What drives the popularity of Corine's Cuisine in a crowded field is a different ap- proach to ingredients: use exactly what is in the original, family version of each sauce. Cut no corners and don't load the sauce up with water, vinegar or sugar. Give foodies, amateur chefs and families that same rich flavor profile that you get from creating a sauce right in your own kitchen, but with the ease of opening a bottle and putting a spoon- ful or two in the pot or on the side of your plate. Another great benefit of using real food to make a sauce is the healthy diet that comes from including ingredients like ginger, gar- lic, turmeric, apple cider vinegar and extra virgin olive oil. In Corine's Cuisine products, the ginger and garlic in Sauces No. 7 and 23 are chopped from whole root and clove just before blending. The lime juice in Sauce No. 4 is fresh s q u e e z e d , never from concentrate. The pineap- ple and mango in Sauce No. 31 are real fruit, not fla- voring. Fresh, whole ingredients like these not only add flavor to food, they also make meals genuinely healthier with their anti-in- flammatory and immune-boosting effects. Corine's Cuisine will be offering samples of its current line of eight gourmet sauces at the Summer Fancy Food Show. Visit Corine's Cuisine at booth #5676. Divella Offering Full Italian Program for Retailers, Foodservice Distributors Divella was founded in 1890 in a small vil- lage near Bari in the Southern region of Puglia. Over the years, the Divella family business has become the No. 2 pasta brand sold in Italy. This is thanks to the successful blend of tradition, top-quality raw materials, up-to-date technology and enthusiasm. To guarantee the quality of the pasta, Di- vella starts by milling its own semolina in its on-site mills, using the highest quality durum wheats. It is this special mix of wheats which gives the pasta a natural, bright yellow color with a high protein content with a great tex- ture and fantastic flavor. Apart from being No. 2 in Italy, Divella also exports to over 140 countries. Its name is closely associated with the Mediterranean diet: the best flavor, the highest quality and the healthiest foods. The company's mission is to spread excellent food throughout the world. Its philosophy can be summarized in its constant search for high quality standards which it has been working on for over four generations. Divella produces a wide range of pasta shapes to suit all preferences and which can happily adapt themselves to a wide variety of ethnic cuisines. From the classic spaghetti and penne, to egg- based pasta, the "classy" bronze extruded pasta, whole wheat and gluten free pasta, vegetable enriched pasta and the latest ARTISANAL line (a new, slow- dried pasta which, when boiled, has the texture and consistency of fresh pasta, without the refrigerated-storage problems of truly "fresh pasta"). It also offers a complete range of canned and bottled tomato products, biscuits, extra virgin olive oil, rice, couscous and vinegar. In 2017, the company opened a new warehouse in Los Angeles to support the already existing New Jersey location. For more information, contact the North America Office at info@ divellausa.com, call 347.725.4096 or visit booth #2872.

• Cover