We never thought we’d see the day. For months we’ve been planning for it, attending to endless details along with big decisions. We’ve been exhilarated, anxious, exhausted and mostly optimistic. And now our newly filled, tapped and packed Pascarosa extra virgin olive oil tins sit on pallets at the olive mill awaiting transport to the port of Salerno on the Mediterranean sea near Naples. From Salerno, they’re bound for the kitchens and tables of the United States. It hardly seems possible. Read more
Posts tagged ‘frantoio’
Our immersion in the world of extra virgin olive oil has consumed our lives. As we get ready to launch our fledgling Pascarosa venture, we’re learning more and more about the extraordinary benefits of extra virgin olive oil. Like you, I have used extra virgin olive oil almost exclusively in cooking without a complete understanding of its incredible value. What we’ve found goes far beyond our formerly hazy understanding that olive oil is probably pretty good for the human body.
At the risk of droning on and on about our new favorite topic, here’s a round-up of extra virgin olive oil’s top ten attributes. Tell me you’re not completely stunned by at least some of them. Read more
Nothing prepares you for the aroma of freshly pressed olives. Maybe you’ve smelled extra virgin olive oil from the bottle before you pour it on a salad or dip a piece of bread into it. It’s lovely: fruity, grassy and full of possibility. But step into an olive mill and you’re subsumed by the intensity, surrounded by a symphony of flavor notes swirling through the atmosphere. Read more
It seems that there is more than one way to harvest olives in Italy. Today we spent the morning picking the last olives that will become the 2012 Pascarosa Organic Extra Virgin Olive Oil and we were tutored by the best. In the process, we learned that our Sunday harvest idyll last week helping friends with their olives was just dabbling. Today’s harvest was the real thing. Read more