Market Hall Foods
Like us on Facebook
 Puglian Perfection

Puglia map There's something very comforting to us about Puglia. It's a region where the simple and rustic cuisine was born from its hard-working farmers passing their culinary heritage through farmhouse kitchens. 

 

Puglia is considered the breadbasket of Italy and at the core of their agricultural industry are their coveted olives and olive oils. Acres of ancient olive trees cascade the hillsides, bringing a sculptural quality to Puglia's bucolic beauty, and a bounty of fruit to its rustic cuisine. This led us to discover one of Puglia's least-known delicacies - the Tremiti olive of Bitetto. 

Tremiti Olive from CrudoTremiti Olives from Crudo

Grown by the Schiralli family on their stunning 49 acre farm outside of Bari, these rare olives are only grown for eating, not the production of olive oil. It's a unique olive that is edible straight from the tree if it's left to ripen fully. The Schiralli family prefers to harvest the olives young and cure them slightly in a simple brine of sea salt and water. The result is an olive that tastes very fresh - lightly preserved and full of vibrant, vegetal flavor. Since most olives for eating are salted or cured with lye, the process to make them edible changes the flavor immensely. These olives are so lightly cured that the flavor is intact, reminiscent of good extra virgin olive oil.


In a nod to its simplicity and rustic heritage, the Schiralli family brand Crudo reflects the unadulterated quality of their Tremiti olives. Crudo olives are the quintessential table olive - you can serve them on antipasto platters, with cheeses or in an ice-cold martini. But to enjoy them the way the Pugliese would, serve them warm. They have a traditional dish of fresh tomatoes, loads of garlic and chilis sauteed in copious amounts of extra virgin olive oil with the olives. Served with mountains of toasty bread, it's a peasant dish that defines Puglia.

 

Order a 10.5 oz jar of olives now for $14

 

But wait, there's more...Crudo Olive Oil

Crudo EVOO 2010Of course the Schiralli family magic with olives extends to olive oil. Among the 8,000 olive trees on their farm, it is only the Ogliarola olive cultivar that is grown and harvested to produce their Crudo Extra Virgin Olive Oil. These olives are pressed on-site using a process that minimizes oxidation, and produces a pure oil high in polyphenols. Bright yellow-green in color, Crudo olive oil is bold with pronounced notes of fresh almonds and artichokes. The aroma is earthy and complex with a hint of green tea. We love this with pasta - it makes an incredible Aglio e Olio. It's also lovely drizzled over grilled fish - the freshness really pops with seafood.

 

750ml bottle of 2010 Crudo Extra Virgin Olive Oil now $34

capers coast

Coastal view from the island of Salina

Caravaglio Capers

Another Italian Pantry Staple... 

 

From Puglia, we cross the Italian peninsula to the small volcanic island of Salina, off the northern coast of Sicily. Salina's verdant geography is renowned for the cultivation of capers.  In particular, capers produced by the Caravaglio family are coveted by top restaurants, including Mario Batali's Otto and Alice Waters' Chez Panisse.

  

Prized for their fragrant bouquet and delicate crunch, the Caravaglio family grows their capers using organic methods, and preserves them in locally harvested sea salt. A slight hue of pink emanating from the crown is a sign of superior quality. We notice hints of juniper in their flavor, and the unmistakable aroma of fresh marine air ascending from the jar. 

 

A staple ingredient in Sicilian and southern Italian cooking, capers add distinctive flavor to salads, pizzas, pasta - most famously in puttanesca and smoked salmon garnishes. We love to roast cauliflower florets in the oven and toss these toasted beauties in a dressing of olive oil, capers, anchovies, parsley and lemon juice. Served alongside grilled swordfish, it makes a hearty yet healthy summertime dish.

 

Stock your pantry...Order Caravaglio Capers now for $8.75
 

Crudo Olives a la Pugliese 
 
This is how we first tasted these incredible olives. Serve them warm with lots of crusty bread. It seems like a lot of olive oil, but this is about the sauce and the olives, so don't skimp!
 

Ingredients: 

  • 1/2 cup of Crudo extra virgin olive oil
  • 1 pint of cherry tomatoes, halved
  • 6 cloves of garlic, sliced thinly
  • 1 tablespoon Peperoncino Franto
  • 1 jar of Crudo olives, drained
  • 1/4 cup of parsley, coarsely chopped
     
  •  

    Instructions:
    In a large saute pan, warm the olive oil over medium-low heat. You don't want the oil to get very hot, so keep it on the low side of medium. Add the halved tomatoes and stir gently. After 5 - 7 minutes, as the tomatoes begin to break down, add the garlic and peperoncino and stir. When the garlic begins to perfume the kitchen, stir in the olives and warm for 5 minutes.
    When ready to serve, stir in the parsley and serve with a pile of grilled or toasted bread.

     

    Save 10%
    Take 10% off of any order placed online at MarketHallFoods.com.

    Enter coupon code OLIVES at checkout to receive the discount.

     

    Offer valid only online at MarketHallFoods.com.  

    One redemption per customer.  

    May not be combined with other offers, applied to past orders or redeemed for cash value.

    Offer Expires: Sunday, September 25th, 2011