|  |
Question
Where does the word "dukkah" come from?
Answer The word is derived from the Arabic for "to pound" since the mixture of spices and nuts are pounded together after being dry roasted to a texture that is neither powdered nor paste-like.
|
|
|
August 2011 Newsletter
First issued: July 30, 2011
|
Greetings!
 We're listening... il Fustino is listening. Many of you have asked for us to open earlier on Saturday. In response to your requests, beginning July 30, 2011 we will be open from 10:00am to 5:00pm on Saturday. Summer Store Hours: M - F: 11-6 Sat: 10-5 Sun: closed Win A Case of il Fustino olive oil & vinegars  Announcing il Fustino's First Annual Recipe Contest.
- Winner will receive a combined case (12 bottles) of il Fustino extra virgin olive oils, flavored olive oils & vinegars (your choice.)
- Entry deadline is September 30, 2011, winner must agree to publication of their recipe in il Fustino's November Newsletter.
- All entries must include the use of (You guessed it!) olive oil and/or vinegar.
- Recipes must be emailed to sales@ilfustino.com by midnight September 30, 2011.
|
|
Pomegranate Vinegar Glazed Bacon, Arugula & Tomato on Focaccia
 Contributing Writer: Chef James R. Kirkley, IV
I love a good sandwich, one that is flavorful, one you can get your mouth around and one that, as you bite into one end, the contents aren't spilling out the other. I also love bacon! I came up with this recipe when I could no longer find the perfect BLT here in Santa Barbara restaurants. I like to glaze the bacon for additional taste; this method also removes some of the excessive saltiness. The Pomegranate vinegar adds a nice tang and takes the glaze to a whole new level. Instead of lettuce I suggest you use Arugula, which gives the sandwich a mild peppery quality. Rather than plain mayonnaise, I suggest you whip up a simple Aioli made with il Fustino Garlic Olive Oil. Focaccia is nice flat bread and is perfect in providing a stable platform for this delicious concoction. Love to write more but I'm off to make a sandwich.
Check out the recipe here.
|
|
Alert to all North American Lovers of Olive Oil
Remember how we have had dialogue on the importance of FRESH olive oil? How fresh is it going to be after it leaves California sometime after milling, is shipped in bulk to Rome for bottling and subsequently shipped back to the United States and Canada for distribution and sale? il Fustino does not believe you're as confused as Mr. Barjol or the Colavita representative seems to believe. Read on.
Fancy Food Show, July 11, 2011, Washington D.C.
Calling the development of the American market a "top priority" for the International Olive Council, Director Jean-Louis Barjol was in Washington Monday for the NASFT Fancy Food Show and to kick off a new $1.7 million promotion campaign under the slogan "Add Some Life."
After a ten-year absence the intergovernmental organization is back at work in the world's biggest market, where even an incremental up tick in Americans' meager per capita consumption would amount to a boon for olive oil producers everywhere. Mr. Barjol went on to comment, "It won't be an easy task. American consumers are confused by mixed marketing messages and reports critical of the quality of olive oils found on some supermarket shelves."
At the Fancy Food Show, one of the world's biggest Italian brands, Colavita, was showing customers its newest selections of olive oils from California and Australia. Sensing a visitor's surprise by the idea of shipping California olive oil in bulk to Colavita's bottling facility near Rome, only to be returned perhaps to supermarkets in California, a company spokesperson noted, Colavita's market presence in 80 countries as if to say, "what's moving a little more olive oil here or there?"
|
|
New Items
 Koroneiki Extra Virgin Olive Oil is a pungent and very aromatic oil. It is highly acclaimed for its green, grassy flavor and piquant spiciness. Produced from early harvest olives, this oil is the connoisseur's choice and is often used as a finishing oil drizzled over foods just before serving. Koroneiki is recommended for bread dipping, bean dishes, hearty soups, baked potatoes, grilled bread, vegetables, and antipasti dishes. The exceptional olive oil is grown in tranquil groves west of Sequoia National Park.
Arbosana Extra Virgin Olive Oil is a mild flavored oil perfect for everyday use in the kitchen. The olives are harvested at the peak of ripeness giving the oil a rich almost sweet flavor. Arbosana is a great all-purpose oil, which adds its delicate flavor to your recipes without competing with the flavors of other ingredients. The delicate oil is recommended for salad dressings, vinaigrettes, fish, shellfish, eggs, light sauces, popcorn and as a healthy substitute for butter and other fats. This Arbosana EVOO is grown in the secluded valleys south of the Sierra National Forrest.
Available here
|
|
 Farfalle with Brie and Fresh Basil
This is the perfect Summer pasta recipe. Grab some fresh basil from your garden, some cherry tomatoes, a nice triple-cream brie, il Fustino Garlic Olive Oil and some Farfalle or Cornucopia pasta and you will be done in the time it takes to cook the pasta.
Watch our YouTube video >>  Get the recipe here 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
|
|
Events
 Saturday, October 8
1 - 4PM Rancho Sisquoc Winery Santa Maria The annual Celebration of Harvest event is held in October each year, when we're in the thick of the winegrape harvest and winery staff take a needed break to showcase their latest wines, many newly bottled! Join il Fustino along with local restaurants, caterers and specialty food purveyors showcase their talents and the bounty of Santa Barbara County, while live and lively bands fill the air with music.
 Paso Robles Olive Festival
City Park
Paso Robles
Saturday, August 20
10 - 5PM
Join us for the 8th Annual Paso Robles Olive Festival
Bring the family for a day of Olive Inspired Fun!
Free Olive Oil and Olive product sampling
Producers from all over California
Culinary Row serving great food
Wine & Beer Tasting
Open Olive Dish Cooking Contest
Free Olive Oil Ice Cream
Taste of the Town
Sunday, September 11
12:00 - 3:00PM
Riviera Park Gardens
 Join us for an epicurean adventure! The Taste of the Town is Santa Barbara's original tasting event, featuring savory samples from many of Santa Barbara's finest restaurants and premiere wineries. All proceeds benefit the Arthritis Foundation.
|
|
|
REGULAR STORE HOURS
Monday - Friday: 11:00 - 6:00
Saturday: 10:00 - 5:00
Sunday: Closed
Best Regards,
Laura & Jim
il Fustino, oils & vinegars |
|
|
