Finally! The 2008-2009 harvest of Vicopisano EV Olive Oil has arrived in the warehouse. It is always the last to arrive because the farm is located near Pisa, the northern section of Toscana and they start to pick the olives later than in the south of Italy. It was good to wait. The gold nectar is BEAUTIFUL! It even won the prestigious competition Pisa Unica Terra … L’Olio in February. It is organic, from local frantoio olives, made with love by Nicola Bovoli, his wife Lucia and daughter Simona and her husband Andrea and their little children Giulia and Francesco. They all live on the farm.
Nicola is a very good friend of Gustiamo‘s and we meet him often in Italy at all the trade shows. He also comes to NY every summer to do the Fancy Food Show with us. His farm is beautiful with all the olive trees and the mill, and here is one of the secrets of his splendid olive oil: the mill is in the property and the olives are milled immediately after picking. I met Nicola last, in Torino, at the Salone del Gusto. Listen from the man directly why his olive oil is so beautiful. Click on the arrow, below and listen to him!
We want you to try Vicopisano Olive Oil, the big winner! At 20% discount through the month of April. Magic word is “Pisa”.
I wish your products were kosher sanctioned so that I could enjoy them. I have to chuckle everytime I think of the story that was published a number of months ago that told of how the present day Pope goes to the Jewish section of Rome to buy his sweets. This sweets shop happens to be kosher approved and has been so for years. I hope Gustiamo will start having their products kosher approved so more of us can enjoy them. Thank you.
how could olive oil not be Kosher? Lev. 11 is about animals.
Thank you Avraham. We inquired in the past about procedures and costs to certify products as Kosher. Our producers, who are very small, don’t have the money and the administrative staff to handle the procedures, concluded they could not afford it.
On the other hand, I would understand a Kosher certification for sauces, cheeses, meat products… But for extra virgin olive oil, what would the certification attest? It is a liquid that is the result of squeezing olives. Nothing else. Yes, the rabbi is not present during the proces, but with regard to the substance of the product, there is no doubt that is pure and has no external contaminations. I think the same for our artisanal pasta.
What do you think?
come posso fare per conocere benisimo olio di olive?
quale sono gli sapore che si debe abere in ogni uno?
exxizte alcune sistema per fare una cata d’olio di olive?
grazzie per farme sapere!
Margarita da Guadalajara, Messico.
I can repite to Avraham exacly whot posted by Beatrice:
Our ExtraVirgin “Vicopisanolio” is a liquid that is the result of squeezing olives. Nothing else. Yes, the rabbi is not present during the proces, but with regard to the substance of the product, there is no doubt that is pure and has no external contaminations.
About the system to recognize a good ExtraVirgen Oil I suggest to put the oil in a small glass, then put the glas in your hand to warm it, then smile it inside the glass and you can recognize differents naturals aromas like artichoke, almound or green grass. finally taste the oil in your mouth and put it in your palate inspiring the air in your front tooths to discover the different flavours like bitter, fruity, spicy. If you find it your EV is good.
About the “Carta degli Oli” you have it in https://www.gustiamo.com web site a very good one.
Buena degustacion y …hasta pronto
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