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Question
Can I use olive oil on my outdoor grill to keep meat from sticking?
Answer To keep meat from sticking to the grill, cut off one inch of the root end of a peeled onion, use a fork to pierce cut end. Then dip the cut side of the onion into a bowl of il Fustino Extra Virgin Olive Oil and rub the onion over the grill. Not only does this keep meat from sticking to the grill, it also adds flavor.
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May 2011 Newsletter
First issued: April 28, 2011
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Greetings!
 Mother's Day May 8th
Mother, You've given me two things One is roots The other is wings
I'm going to spend a little time cautioning men. Just did the research, went to many websites where men listed what gifts they planned to purchase for Mother's Day. All I found were laundry lists of the same old stuff: flowers, perfume, candles, spa treatment, and (yes, here it comes) candy! Don't do it, be creative. At il Fustino, oils & vinegars we have a multitude of unique and tasteful gifts.
68% of Imported Extra Virgin Olive Oil does not pass test to carry label, NO, revised study cites actual percentage is 73%!
UC Davis Olive Center Releases Second Report:
"Evaluation of Extra-Virgin Olive Oil Sold in California"
After the first research project was published by UC Davis Olive Center sighting 68% of imported olive oil on grocery shelves labeled Extra Virgin Olive Oil was NOT Extra Virgin, the university project was blasted by the IOC (International Olive Counsel). The IOC complained of inadequate test samples and lack of testing in accordance by IOC standards. UC Davis complied with IOC grousing and completely revamped the study, the new report was published in April 2011 with new results - 73% of imported olive oil did not meet the standards required to carry the label "Extra Virgin".
- According to the new study released by the Olive Center at the University of California, Davis, most of the top selling imported olive oil brands regularly failed to meet the international standards for "extra virgin" olive oil.
- Evidence continues to build that substandard foreign olive oil is being intentionally dumped in the U.S. to take advantage of the growing demand for olive oil among American consumers.
- Among the findings were that 73 percent of the 134 samples of the five top-selling imported "extra virgin" olive oil brands failed the International Olive Council (IOC) sensory standards based on the results of two IOC-accredited sensory panels. Sensory defects are indicators that these oil samples were oxidized, of poor quality or adulterated with cheaper refined olive oil.
Both studies were initiated to investigate a number of confirmed reports that imported olive oils available for purchase in the United States labeled as "extra virgin" were actually lower quality oil. The California olive oil industry and many retailers have long been worried that consumers may be purchasing bottles labeled "extra virgin" but actually receiving something quite different.
Visit here for full report
il Fustino sponsors COOC Annual Meeting This picture shows Laura, Jim and Patty Darragh, Director of the COOC, at the annual meeting in Monterrey CA, where we were sponsors. We enjoyed visiting with our great olive oil vendors, tasting their new 2010 oils and learning the latest information about the olive oil scene.
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Mother's Day Gift Ideas
 Owens Creek Sicilian Blend EVOO
Owens Creek's Fall 2010 "Quartetto Viola" Sicilian olive oil blend is a robust artisan oil created from a selection of four rarely grown Sicilian olive varieties: Ogliarola Barese, Biancolilla, Cerasuola and Nocellara. All California-grown Sicilian olives are hand-picked and offer a unique flavor profile: rich, bold and pungent-certain to please the most discriminating palate. 2011 COOC Gold Medal Winner.
Available here
 Blackberry Balsamic Vinegar
Blackberry Balsamic Vinegar is the perfect addition to any meal. Try as a dressing over fresh berries or mixed with walnut oil and tossed with your favorite salads. Use it to marinade duck and pork. Perfect as the base for fresh or dried cherry compote to serve over pork, duck or even over French toast or ice cream. Add it to your favorite wine reduction sauce for a fruity kick or drizzle over a seasonal risotto or stew served over soft polenta.
Available here
 Mimosa Vinegar
Made with Champagne vinegar and the juice of blood oranges, this refreshing and delightful vinegar can be used anywhere a white wine vinegar is called for, yet adds a sweet touch of citrus and the sparkle of Champagne.
Available here Olive Wood Bowls and Cutting BoardsOlive trees flourish along the Mediterranean Coast in salty, sunny weather, and their rare wood makes for exceptional food bowls (because it has no odor or taste). These bowls come from ancient trees in Tunisia. They have beautiful feathered grain and unique light-and-dark colorplay. Hand-carved to follow the wood's natural character, each one-of-a-kind piece will vary. Food-safe.
 Cult DesignMix and Match these cubes in endless functions and variations in the kitchen and bath. Start with a few and add on as you grow. They are all modular and work together as a system. From Gothenburg Sweden. Butti Ma Buoni
"Ugly But Good" Cookies from Italy
Il Fustino assumes you don't have a copy of Scappi's cookbook so we have brought these delicious chocolate hazelnut cookies, a staple of Rome, to our store shelves. Bartolomeo Scappi, who was a chef, working for Pius IV in the Vatican kitchen, acquired fame in 1570 when his cookbook Opera dell'arte del cucinare was published. In the book you will find the recipe for Brutti ma Buoni, Ugly But Good Cookies.
 Amarettini Cookies in a metal tin
Amarettini is the Italian name for small macaroons. These small, domed-shaped cookies are crisp and crunchy on the outside and soft inside, originated in Venice Italy during the Renaissance period. Traditionally these cookies are served with a sweet dessert wine or liqueur, but they are also a wonderful accompaniment to ice cream, sherbets, or mousses. Another favorite way to use these cookies is to finely grind them and then add them to desserts (such as trifles) for added texture and flavor.
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 Due to an extremely busy summer event calendar il Fustino's Cooking Classes are on hiatus. We understand how much all of our customers look forward to and enjoy our cooking tutorials. In order to provide you with non-interrupted cooking suggestions and direction we will be posting cooking segments like this one. click here to view >>  Here is the accompanying recipe.  to enjoy postings alerts immediately. If you have any requests on topics you passionately want to see covered please contact us: sales@ilfustino.com 805.845.3521
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Events
Opera Santa Barbara
La Dolce Vita
Sunday, May 22, 5:30PM
Granada Theater Stage
Join Opera Santa Barbara as we celebrate "La Dolce Vita" on Sunday, May 22 at 5:30 pm on stage at the Granada. Our largest annual fundraising event, this year's celebration will honor Roger & Sarah Chrisman for their extraordinary commitment to Opera SB, the Granada, and many other local organizations.
The event will feature a martini bar and wines from Palmina, a sumptuous Italian buffet prepared by Via Maestra, olive oil and aged balsamic vinegar provided by il Fustino, live and silent auctions, performances by cabaret & opera singer Jessica Medoff and dancing with Bella Musica. Ticket prices are $100/person, $600 for a reserved table of 6, and $1,200 for a VIP Sponsor Table of 8. To order your tickets,call 805.898.3890.
 Anthony Bordain and Eric Ripert
Anthony Bourdain/Eric Ripert
Sunday, May 1, 2011 @ 4:00 PM, Arlington Theatre
Los Olivos Jazz and Olive Festival
June 4, 2011
Downtown Los Olivos
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REGULAR STORE HOURS
Monday - Saturday: 11:00 - 6:00
Sunday: Closed
Happy Mother's Day,
Laura & Jim
il Fustino, oils & vinegars |
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