Amelia Oil Blog

Some things are worth waiting for we are told. Our new oil is anxiously expected to arrive this week in Vancouver. It seemed to take a bit longer getting here this year which was no reflection on our team in Amelia, Umbria. Francesco had it ready to go early in the new year but we are at the mercy of the shipping Gods it would seem.

Francesco proudly states “it’s our best oil in years.” We can’t wait to try it.

I look forward to the arrival of the oil this year with some ambivalence. This is not to do with concerns about it’s quality but rather physically lifting it. Yes, last week I managed to break my wrist while hiking with my dogs on the icy trails of our North Shore Mountains. In hindsight I knew I should have packed the crampons I bought this year to specifically deal with these conditions. Note to self – be prepared for any weather conditions. It is particularly annoying in light of the fact I’m only weeks away from running the Boston Marathon. The good news is it wasn’t my leg and I can still run with my lightweight and waterproof cast – my racing cast!

I’ve been working with our new Web Master to improve our website. Alison has been fantastic at sorting through technical issues and helping me to move forward. ……………….stay tuned for a new look at Amelia Oil.

You will notice we have the 2011 oil on sale. It is 20% off the regular price. It has been kept in cold storage and is still excellent. If you go through  large volumes of olive oil you might consider it. Remember every year the olive oil is a little different in character. This is because the weather and the amount of rain influences the flavour. Our oil is a blend of four different varietals so some years will see certain ones being more predominant.

On our purchase page of our website you will see there is no longer a 5 litre available in the 2012 oil. Many of you found the 5 litre a bit bulky so we thought we’d simplify things and go with the 3 litre. In some ways it’s better to not open the larger size and expose it to oxygen longer than necessary if you don’t use it very quickly. Oxygen is not a good thing for keeping olive oil tasting fresh.

One last note about shipping and picking up locally. There are provisions for both methods on the website. I love to meet my customers when they come to pick up their oil. I’m happy to give a tasting if you call ahead and let me know. I have met some great people through this little business. I guess people who are passionate about food are my kind of people. If you pick up your oil at my place in the next few weeks be prepared to literally pick it up as I won’t be doing any heavy lifting for awhile

When we first started this business in 2006 and received our first batch of oil from the folks in Amelia in January, we realized immediately how lucky we were to be tasting a fresh product which most people in North America will never experience. The new oil is intense tasting and bursting with flavour. You can really pick up the grassy, fruity flavours and peppery finish, in a good year. By “good year” I’m referring to the fact that we have come to recognize that each year presents it’s own unique flavours in the olive oil. Much like wine, olive oil is influenced by the weather and precipitation during the growing season. Some years have been hot and dry, especially 2008. The oil that year had a much more buttery taste and although smooth, I felt it lacking the usual punch of say the 2007 oil. Some of our customers preferred this oil, but many agreed they liked the greener taste of previous oils. The last few years have been pretty  consistent and favourable weather wise, resulting in very good oil.  One thing Francesco’s Dad, Vincenze told us, was that they are now harvesting the oil much earlier than they did 15-20 years ago. This is thought to be brought about by climate change, as the summers are hotter and the olives are ripening sooner. They used to harvest in December and now they start picking the end of Oct. and November.

I like to think of the arrival of the new oil  as a celebration equivalent, to the arrival of Beaujolais Nouveau. (probably tastier) This year when you get your new oil why not plan your own little celebration. My suggestion would be to have a few friends over and make a little bruschetta. You can just grill some good crusty slices of bread and rub a clove of garlic across it when hot and then drizzle the new oil on top. If you want to get jazzy you can come up with all sorts of interesting toppings but plain is probably the best way to taste the oil. Tomatoes aren’t in season and the ones you get are often lacking in flavour this time of year so why not try something different, perhaps a little proscutto and a shaving of good parmesean? Here is a favorite combo of mine that hints of spring to come.

Sweet Pea Bruschetta with Mint and Pecorino

Take about 10 oz. of frozen organic peas, defrost to room temp and pat dry.

Combine peas, 1/4 cup olive oil, 1/2 tsp sea salt and pepper in food processor. Puree till smooth and bright.

Spoon on to toasted baguette slices and top with ribbons of fresh mint leaves and a shaving of Pecorino Romano cheese.

Easy Peasy!

Have a few friends over when the new Amelia Oil arrives, crack open a little Prosecco, serve up some bruscetta and have your own little Olio Nuovo Celebration.

We were excited to be part of the Okanagan Feast of Field of Fields event this year. This is the annual fundraiser for Farm Folk City Folk.

http://www.feastoffields.com/

We shared a booth with our friends Cam and Dana, the wonderful chefs who run Joy Road Catering. http://www.joyroadcatering.com/ We were also joined by, Tim from Sweet Pit Heirloom Tomatoes.

Dana’s artisan sourdough bread was grilled on site and topped with Tim’s colourful tomatoes and fresh basil with a liberal drizzle of Amelia Oil.- heaven !

Joy Road Catering, are the people who do the fabulous wine maker’s dinners at God’s Mountain. Dana makes some of the most delicious artisanal loaves of bread you will ever taste and they feature Amelia Oil to dip it in. They have introduced Amelia Oil to many of our good customers.

Feast of Fields features numerous chefs, vintners and local producers, showcasing the best local ingredients.

Their web site says to think of it as a roaming 25 course wine pairing and tasting menu on a gorgeous farm. I can’t imagine a better way to spend a beautiful Sunday afternoon in the Okanagan. It was delicious!

Put this one on the to do list for next year.



Heirloom Tomatoes and Amelia Oil

Rebecca and Dana at Feast of Fields

Yes, it is about time! Amelia Oil will soon be offering the best and freshest EVOO from Umbria in the United States.

I moved to San Francisco from Vancouver last year and I am finally getting organized to start selling and shipping Amelia Oil. Amelia Oil in America should be up and running by mid-May and we hope to receive our first shipment in June. Rebecca, my mother, will continue running Amelia Oil in Canada. All we can say is that Francesco, our farmer, is thrilled that we will be bringing his olive oil to more people throughout North America.

Keep your eyes on this blog and the Amelia Oil site for more details as we prepare to launch!