San Salvatore, Amelia, Chalk drawing by Jim Hake
We’re so happy the ‘Lemon Tart’ is enjoying her Amelia Oil. Have a look at the Lemon Tart blog to see what she has to say about us.
We always love to hear what yummy things you cook or bake with Amelia Oil. Send us your tasting notes and recipes to ameliaoil(at)telus.net. We would be happy to post a link to your blog.
Amelia Oil will be participating in a live olive oil tasting on line, which is being organised by Olive Oil Tasters. If you would like to participate please sign up on the Olive Oil Tasters site. This tasting will focus on Italian extra virgin olive oil from last year’s harvest and will include Amelia Oil from Umbria and Farmstead Wine‘s EVOO from Liguria. These are two very different oils and this is an excellent chance to experience the diversity of Italian olive oil.
We are offering a 20% discount to the first 20 participating tasters. Please send us an e-mail to request your olive oil so that you can take part in this event that will take place on Jan. 18th.
I guess I have been hibernating a bit lately; these last few days have felt like winter here in Piedmont. Yes, this is my excuse for neglecting this blog. However, I tried to cheer myself up by thinking of spring. I am going down to Amelia for Easter and I will have more updates on Francesco and his olive groves. I am still hoping to take the ONAOO olive oil tasting course in May, but I may need to rob a bank first. I still haven’t understood why the course is so expensive. I guess most courses that give you a professional qualification tend to come with a hefty price tag.
We still have some tasty 2007 olive oil as well as fresh 2008 Amelia oil. Check out our web site to place an order. We ship to the States.
For olive oil reviews and tips on how to use and buy olive oil, check out the I love olive oil blog. This site gives a good idea of the diversity that can be found in the world of olive oil.
A colleague of mine at UniSG has a friend who works at the Stazione Sperimentale Oli e Grassi (Experimental Lab for Oils and Fats) in Milan. We decided to send a sample of 2008 Amelia Oil off to Milan to see the exact chemical makeup of this year’s oil. The results came back and our oil has passed the test with flying colours.
For an olive oil to be considered extra virgin, it must have less than 0.8% acidity. We are proud to announce that Amelia Oil only has 0.2% (well below the average) this year. Our oil was also tasted by two expert olive oil sommeliers who declared it to have notes of fresh fruit and almonds with no defects (such as rancidity, mold, metallic taste, etc).
With science standing behind us, we can soundly say that Amelia Oil is truly extra virgin olive oil of very high quality.
If you would like to see the actual test results, click here