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Question
Should I store my olive oil in the refrigerator?
Answer No, storing olive oil in the refrigerator causes water to condense in the bottle. The water will make the oil spoil more quickly.
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October 2011 Newsletter
First issued: October 1, 2011
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Greetings!
 Back by Popular Demand
After a long absence we have Late Harvest Riesling Vinegar back in the store, just in time for the Fall and Winter seasons.
Harvard Recommends Olive Oil in New Healthy Eating Guide
 Nutrition experts at the Harvard School of Public Health (HSPH) in conjunction with colleagues at Harvard Health Publications have unveiled the Healthy Eating Plate, a visual guide that provides a blueprint for eating a healthy meal. According to a press release from the school, this new visual nutrition guide addresses important deficiencies in the MyPlate icon, the visual guide released by the USDA this summer.
One of the shortcomings of the MyPlate according to Harvard research is that it is silent on beneficial fats. In other words, it does not distinguish between good and bad fats. The Healthy Eating Plate on the other hand depicts a bottle of healthy oil, and encourages consumers to use olive oil, canola, and other plant oils in cooking, on salads, and at the table.
The Harvard guide also recommends limiting butter and avoiding trans fats. This is an important distinction as many consumers tend to group all fats in one category, and are not aware that some fats, such as olive oil, are actually good for you.
 However, Healthy Eating Plate doesn't have to be divided into neat partitions, remember you're trying to achieve the proper ratios but the Healthy Eating Plate concept doesn't need to be literally presented as a pie chart on your plate. Prepare Eggs Florentine with Cremini Mushrooms and Leek, this is a wonderful spin on the Healthy Eating Plate. This makes a beautiful Brunch entrée, serve with a fresh baguette or whole grain toast.
Get recipe here
Thanks to Elizabeth David's famous essay, "An Omelette and a Glass of Wine," wine with eggs is once again very fashionable. The earthy mushrooms and fresh spinach make this  dish great with a 2010 Albarino from Tre Anelli.
In Spain and Portugal, Albarino is traditionally fermented in stainless steel tanks in order to preserve its crisp acidity. Tre Anelli, took a different route in using older, neutral French oak barrels in order to add complexity and richness in the mouth. It is a lively, bright wine that is soft and languid on the palate, with beautifully integrated aromas and flavors of lemon curd and white peaches and cream. Tre Anelli Albarino is a perfect match for eggs, cheese plates, or mixed olives and Marcona almonds.
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Technique
 By Chef James R. Kirkley, IV
One of the questions I'm asked all the time when I'm working in the store is, "Which oil and vinegar should be paired up to make a vinaigrette?" The simple answer is, only your imagination limits the possibilities. However, I'm a chef and I like to experiment and come up with alternatives that lead my customers in unexpected directions. I often recommend Jalapeno Olive Oil and Pomegranate Vinegar. Yes, you heard me right! This combination produces a vinaigrette that is sweet and tangy at the beginning and continues with a refreshing spicy finish. It goes well on green leafy salads or fruit salads. But we're going in new direction here aren't we? Use this vinaigrette on Fish Tacos, Tuna Carpaccio, and Grilled Shrimp. Jalapeno and Pomegranate Dressing - 1/4 cup il Fustino Jalapeno Olive Oil
- 2 Tablespoons il Fustino Pomegranate Vinegar
- 1 teaspoon finely chopped cilantro (optional)
- 1 teaspoon finely chopped onion (optional)
Whisk ingredients together to form an emulsion. Season with salt and pepper to taste. Allow flavors to meld together before serving.
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New Items
 Surf Doggies Virginia Peanuts
Made for folks who love the sweet, pungent flavor of honey mustard with a little added heat. Roasted, then coated with honey mustard powder spiked with Chesapeake Bay Seasoning.
 Caramelized Sliced Garlic Finish
Winner: Best Product
2011 Fancy Food Show
We've discovered a new deep flavor that is toasty, soft and sweet, combined with just the right amount of basil and oil. Triple-blanching and caramelized by hand makes this a special garnish or condiment for any appetizer,cooked or baked dish. Product contains all natural ingredients. (No MSG)
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Thanks to all of you who submitted recipes. We are going to have a tough time selecting a winner. We will spend this month deliberating and taste-testing and we will announce the winner in our November Newsletter.
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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! Visit the OLIVE OIL PAVALION, new to Celebration of Harvest this year.
In honor of Celebration of Harvest, we will be open
Sunday, October 9th, 11:00 - 4:00
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 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
REGULAR STORE HOURS
Monday - Friday: 11:00 - 6:00
Saturday: 10:00 - 5:00
Sunday: Closed
Happy Halloween,
Laura & Jim
il Fustino, oils & vinegars |
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