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Extra Virgin Olive Oil. . . .
Carriage Estate just won 2
more medals for their Extra Virgin Olive Oil!!
2011 Gold medal California Olive Oil Council Competition!
2009 Gold Medal at the Mid State Fair for Carriage Vineyards Extra
Virgin Olive Oil.
Los Angeles International
Extra Virgin Olive Oil Competition 2009 Silver Medal!
Two Silver Medals won at the
2009 COOC Competition!
Try Our Award Winning Olive Oil
- "2006 & 2007 Gourmet Food Show San Diego Silver Medal
Extra Virgin Olive Oil is cold
pressed from olives harvested before they are fully ripened, this
makes the purest, highest quality olive oil. Our olives produce less
oil than some, but are of superior quality. "Virgin" olive
oil is the term for oil pressed from very ripe olives, which produce
oil higher in fatty acid and reduced health benefits, Virgin Olive
Oil is good, but not as pure as Extra virgin Olive Oil. "Pure" olive
oil is a commercial grade oil which blends flavors and second pressings
of the olives. This is the least pure of the three.
Think of extra virgin olive oil as you would pure fruit juice
-- that's exactly what it is. Fruit gathered by hand is rushed
to the olive press and "squeezed" so that you can have
a sweet, fresh product which is as remarkably healthy for you
as it is delicious. Why use oil extracted from grain or seeds
that have been chemically processed when you can have this beautiful
product which has been a staple of the Mediterranean diet since
Sun, stone, drought, silence and solitude: these
are the five ingredients that, according to Italian folk traditions,
create the ideal habitat for the olive tree.
We treasure extra-virgin olive oil for its nutritional
and salutary virtues. La Cucina Italiana reports that extra-virgin
olive oil is the most digestible of the edible fats: it helps to
assimilate vitamins A, D and K; it contains so-called essential acids
that cannot be produced by our own bodies; it slows down the aging
process; and it helps bile, liver and intestinal functions. It is
also valued for its culinary virtues and organoleptic properties
as well: flavor (sapore), bouquet (aroma), and color (colore).
Climate, soil, variety of tree (cultivar) and time
of harvest account for the different organoleptic properties of different
oils. Certain extra-virgin olive oils are blends of varieties of
olives; others are made from one cultivar.
The European Community gives the following parameters:
* Extra-virgin olive oil with perfect taste is oil of the highest
quality; it has a minimum organoleptic rating of 6.5 out of 10,
low acidity (1% or less), and is untreated.
* Olive oil has a minimum organoleptic rating
of 5.5, a maximum of 2% acidity and is untreated.
* The production of all other olive oils involves
Raspberry Red Wine Vinegar
Natural raspberry flavor is added to red wine vinegar,
which is the aged and filtered product obtained from the acetous
fermentation of select red wine. Raspberry Red Wine Vinegar has a
characteristic dark red color and a piquant, yet delicate raspberry
flavor. Uses: Sprinkle Raspberry Vinegar on fruit salads; use as
a marinade or basting sauce for meats; use as an ingredient in your
favorite salad dressing, or use by itself on salads or cooked vegetables.
When it comes to making a light and flavorful salad
dressing, champagne vinegar is an ingredient that is sure to please.
As a light vinegar that bears a similar taste to that of good quality
champagne, this designer vinegar can be used to create an exciting
cosmopolitan taste that will add zing to the plainest of salads.
Here are some basic facts about champagne vinegar, including some
examples of how the vinegar can be used to create a dressing or marinade
that is ideal for different types of cold salads and vegetables.
Once each champagne grape hull is removed and the
liquid drained, the end result is a vinegar that has a slight hint
of vanilla taste, coupled with the rich flavor of champagne. It is
not unusual for people to mix champagne vinegar with other vinegars,
especially those with a slightly fruity taste, to create the basis
for a number of different types of vinaigrettes.
As a great way to make a low calorie dressing toss,
use one packet of artificial sweetener and a few tablespoons of champagne
vinegar. The combination will provide both a sweet and acidic quality
to the salad greens that many people find to be a wonderful compliment.
This simple dressing idea is especially good for persons who are
controlling diabetic conditions with diet, as well as people with
allergies to ingredients normally found in bottled salad dressings
The Old and the New style. . . Bottles
Which has more olive oil in it?
The new, Aluminium bottles have just
a smidge more olive oil!
• Environmentally friendly bottle
that is TRULY recyclable.
• Handy size - full volume.
• Unbreakable with resealable
screw cap & drip resistant drizzle spout.
• Protects precious
vinegar from damaging light.
• Bottle has a food sealed liner.
MUCH LESS EXPENSIVE TO SHIP!