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In Italy, Carli Olive Oil has always only been sold direct from the factory to the consumer. A fleet of over 100 trucks assures prompt direct delivery to more than 700,000 families, over 120,000, of which have been loyal customers for two or more generations. Why are Italians so religious about their Olio Carli? For one, no oil from pomace or any source other than fresh ripe olives is ever used in the production of Carli Olive Oil. Secondly, although the strictest legislation allows a maximum acidity of 1% in Extra Virgin Olive Oil, the maximum acidity allowed by Carli in its olive oil is 0.3%. Olio Carli has been honored frequently at national and international expositions. Embossed on the label of these fine oils, you can read the following distinctions:
1927 By Appointment to the Papacy
1937 By Appointment to the Royal Household |
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Thuelma Extra Virgin Olive Oil is a family business, run by owners who have cultivated, picked, and milled olives for generations (since 1941). This excellent extra virgin olive oil comes from Mágina in eastern Andalusia.
Thuelma Extra Virgin Olive Oil is produced exceptionally stringent standards, twice even stricter than those required by the International Olive Council. For example, the IOC requires as acidity of extra virgin oil is the maximum degree 1, while Thuelma is produced with a maximum strength of 0.5.
With a bright, vegetable green color, Thuelma has a nose that is fruity, fresh and fragrant. On the palate, a slightly bitter flavor predominates, with the very intense olive taste that leaves a delicious taste and offers a long aftertaste. Ideal for dressing salads and starters.
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Olivado Extra Virgin Avocado Oil is quite simply the pressed juice of New Zealand's finest quality ripe avocados. Olivado can call it Extra Virgin because its pressed at temperatures below 55F and contains an acid content of just 0.2%, far below the 1% required for the Extra Virgin designation. In addition, no heat or solvents are ever used to extract the oil from the fruit. Due to its high chlorophyll content, Avocado oil is very unstable and can degrade very quickly, so after extraction the Olivado subjects the oil to a unique and natural process that completely stabilizes it, retaining the goodness for up to 2 years in an uponened bottle. Among the healthiest infused oils, it has a high smoke point of 500F. Try their infused Extra Virgin Avocado Oils. Olivado's special, deep infusion method creates intense flavor profiles.:-
Olivado Chili Infused Avocado Oil:
Taste buds awaken with this most passionate of oils. Glowing pepper spice without the burn; great with stir frys and pasta. Voted Best Chili Oil at 2003 Australian Fiery Foods Awards.
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Olivado Basil Infused Avocado Oil:
Illuminated delicate flavor and aroma of fresh, hand picked basil. Wonderful when used with pasta, seafood and chicken or simple bread dipping, or create your own, personal culinary masterpiece! Explore the endless possibilities.
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Olivado Lemon Infused Avocado Oil:
A light and zesty balance of elegant citrus flavors. Wonderful with salads, fish, chicken and baked goods or create your own, personal culinary masterpiece!
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Olivado Rosemary Infused Avocado Oil
Earthy aromas create the perfect accent for red meats, salmon, potatoes, crusty sour dough, or create your own, personal culinary masterpiece!
Varieties sold separately.
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TerraMater Early Harvest extra virgin olive oil is produced from the season's first olives in Chile's fertile Curicó Valley—well known for its premium wine estates. First cold pressed, TerraMater is lightly filtered and bottled after only twelve hours of decantation. This short turn-around time allows TerraMater to offer a maximum acidity at bottling of 0.19%. This produces a young oil of complexity and character: bitter, spicy, but well-balanced with a grassy, earthy-green color. The flavor is herbal with a sensation of artichoke, celery, green tomato and pepper, with nut and almond notes.
TerraMater means Mother Earth or “Pachamama” in the native language of South America. The word represents soul, life, and fertility which Pre-Columbian natives used to express gratitude for the fruits of the earth at harvest time. With Chile's April harvest period, TerraMater is able to release a fresh, verdant and versatile oil for enjoyment with Spring, Summer, and Fall seasonal foods in North America.
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