Extra Virgin Olive Oils

early Harvest Release
Extra Virgin Olive Oils
The first taste of
Extra Virgin...
Hosted by
David Rosengarten
Vic Rallo
Featuring
Extra Virgin Olive Oils from...
Badia a Coltibuono
MarQUES DE GRINON
CHATEAU d'ESTOUBLON
and
Presented by
VEA
De Medici Imports Ltd
Badia a Coltibuono,
the Abbey of the
Good Harvest, as we
know it today dates
from the middle of
the eleventh century
producer - Emanuela Stucchi prinetti when monks of
the Vallombrosan Order founded the Abbey and began planting the first
vineyards in the Upper Chianti area. In 1846, Coltibuono was bought
by the Stucchi Prinetti family and since then has built a solid reputation
throughout Italy and abroad for the high quality of its products.
Led by their father Piero’s example as a visionary farmer and innovator,
Emanuela, Paolo and Roberto, the current generation, have converted
Badia’s wine and olive oil production to organic farming practices, crafting a
strong identity in the market as an industry leader in quality and authenticity.
Situated at an altitude of 450 meters and cultivated using organic farming
methods, the olive trees are immersed in and surrounded by the woods
of Badia a Coltibuono, in an uncontaminated environment where the
micro-climate makes it possible to avoid treating the plants with pesticides.
Fertilizers of an exclusively organic nature are used with the prevalent use
of manure. All the olives for the Albereto oil come from a small section of
the olive groves called Podere Albereto which produces only very limited
quantities of oil each year. The olives are harvested in early October by
both manual and mechanical means. The olives are transported directly to
the mill and pressed the same day they are harvested in order to obtain a
very fresh product and to prevent any alteration to the taste and bouquet.
Only around 8,000 bottles of Albereto are produced each year.
Albereto Organic Extra Virgin Olive Oil
• Vatietals: principally Frantoio, Pendolino, Leccino
with smaller amounts of Moraiolo and Maurino
• Bold Emerald Green color
• A classic Tuscan olive oil with an
aggressive attack of grass,
asparagus and sage.
The flavor is strong
and intense with a
very fresh peppery
and bitter finish that
lingers in the mouth.
From the Middle Ages
to the dawning of
the 21st century, the
history of Estoublon has
always been inextricably
intertwined with the
producer - remy reboul
history of the land of
Provence. Since the 4th of January 1999, the fate of the château lies
in the hands of the Schneider family. A new chapter is underway for this
estate in the very heart of the Alpilles range. Its future, placed under the
sign of reconstruction and renovation, has begun.
The Château d’Estoublon is located on the southern slopes of the Alpilles
mountain range, near the village of Fontvieille. It lies within the geographical
territory defined as the Appellation d’Origine contrôlée Vallée des Baux de
Provence. The history of the estate, sometimes peaceful, often marked by
war, conflict, and successive frosts, is closely linked to the history of the
Vallée des Baux de Provence itself, where the estate is undoubtedly one of
the most outstanding sites.
The Estoublon olive orchards cover 48 hectares (approximately 118 acres),
divided into 12 different parcels. The olive groves contain approximately
6,700 olive trees with 5 different varieties of olive, Bouteillan, Grossane,
Salonenque, Béruguette and Picholine. Each variety of olive is harvested
by hand, separately so each one is picked at its optimal level of ripeness.
The harvest starts in November and ends during January. Then the
Estoublon olives are crushed and pressed individually for the best results
and each of the varietal oils are stored in separate tanks until it is time
for bottling or blending to obtain the estate’s signature A.O.C. Extra Virgin
Vallée des Baux blend.
AOP Vallee des Baux, Provence Extra Virgin Olive Oil
• Varietals: Beruguette, Bouteillan, Grossane,
Salonenque, & Picholine
• Color: Spring green with yellow highlights
• Flavor: Beautifully balanced with a mild aroma
with notes of almond, green
apple and a hint
of melon. On the
tongue it has a
fresh green grass
flavor that ends on
a lightly bitter and
peppery note.
Marques de Grinon is an 800 year
old estate in the region of Toledo now
led by Carlos Falcó and his daughter
Xandra. Inspired by his time studying
at UC Davis in the 70’s Carlos returned
home to Spain where he became a
pioneer of modern viticulture in Spain;
he was the first to plant Syrah and Petit
Verdot in Spain and is recognized as a well known producer of top quality pago
wines. Olive oil is one of Carlo’s great passions and he has spent many years and
many resources to obtain the highest quality extra virgin olive oil. Under Xandra’s
direction, Marques de Grinon has developed into one of the top olive oils in the
world. Awarded 98 points from Flos Olei for the second year in a row, Marques de
Grinon was also celebrated as mill of the year in 2013. The close attention to detail
and the exacting standards of the Falco family have resulted in a truly exceptional
olive oil.
For Marques de Grinon, harvesting time is critical for each variety and plot, as their
organoleptic properties and optimum polyphenol levels are maintained for just 8 to
10 days. Olives are only be harvested during the optimum harvest period on highly
controlled single estates. Harvesting is performed using a novel manual system
similar to traditional hand olive picking and based on the use of recently designed
vibrating combs which prevent damage to the olive and tree. Afterwards, the olives
are immediately taken to the milll so that they suffer no oxidation, which would
deteriorate the quality of the end product.
The state of the art olive mill has the most modern equipment available in the
industry including disc mills, vertical beaters equipped with a vacuum system and
modern centrifuges. Experts consider this equipment a great step forward in the
extraction process of extremely high quality oils. The main advantage being that
they enable a fine tuning of extraction for each batch of olives received, perfect
temperature control (approximately 22ºC), deep cleaning (through automatic
washing with pressurized water), and oxidation control (via vacuum pumps). The
olive oil is filtered to eliminate water remains (another possible source of oxidation),
and once obtained it is stored in stainless steel tanks inertized with nitrogen. The oil
is bottled to order, reducing time spent in the bottle.
The Mediterranean climate of
the area surrounding Sarroca de
Lérida, a northeastern village in the
Spanish province of Lleida, is ideal
for growing Arbequina olive trees.
Here, as in a very few other olive
growing regions in the world, the
cultivation process has remained organic and the harvest is reaped by hand
so as not to bruise the fruit and thereby adversely affect the oil’s quality.
As a fourth generation family business, the VEÁ’s name has represented quality
of the highest level in both the cultivation of olive trees and the extraction of
the best extra virgin olive oil. This harvest, 2013, the Vea family is proud to
celebrate the 100th harvest on their estate!
The goal of the Veá family is to continually raise the quality of their olive oil
while rigorously preserving the traditional methods of cultivation and selection.
The family insists that only the very best oils are bottled under their brands.
The passion and integrity that the Vea family brings to farming and producing
olive oils affect every step in the process of creating and marketing their
products.
Many different factors go into the extraction of olive oil that are ultimately
responsible for the character and the quality of the final product; the olive
variety, the soil, the climate, the care taken picking the olives, the ability
and knowledge of milling and the art of blending. But above all, there is the
character of the good producer, his persistent commitment in following his
own rules, with no other aim than the quality and integrity of the final product.
Lérida extra virgin olive oil comes from the result of the first extraction process
of the select Arbequina olives. The Early Harvest oil is the result of only the
olives harvested during the first few days. They are processed is carried
out in a cold environment without pressure
and monitored at all times to ensure the best
quality final product. Lérida extra virgin olive oil
is renowned for its delicate, fragrant flavor and
sweet, nutty aroma.
Oleum Artis Extra Virgin Olive Oil
VEA Early Harvest Extra Virgin Olive Oil
• Varietals: 100% Arbequina
• Color: Cloudy warm to medium green
• Flavor: An unfiltered oil with a lot of character and
body, it has a dense flavor that
unravels to reveal
green tomatoes,
artichoke and
almonds. Vea’s
oils are known for
their uniquely pleasant
aftertaste of sweet almond
and clean finish.
producer - xandra falco
• Varietals: Arbequina & Picual
• Color: Bright, clear yellow green
• Flavor: Exceptionally vivid and
intense aromas of freshly
cut grass and
green tomatoes,
on the palate it is
clean & precise with a
concentrated flavor of
green vegetables followed
by a sweet, nutty aftertaste
with a lingering spicy finish.
producer - gerard vea
is a successful,
s e a s o n e d
restaurateur and wine
critic in New Jersey.
After graduating from
Villanova University
and earning his JD
from Seton Hall,
Victor jumped directly
from the world of law
into the restaurant
business. He now
owns and operates Basil T’s Brewery and Italian Grill in Red Bank,
and Undici Taverna Rustica in Rumson, both of which have received
numerous awards for excellence in cuisine, service, and their extensive
Italian wine lists. Victor is also an Italian wine expert and critic recognized
for his exceptional palate and distinct personality. He’s published two
wine books, Napoleon Wasn’t Exiled and 21 Wines. Victor will host his
own upcoming television series called Eat! Drink! Italy! with Vic Rallo
which is currently in its first season on public television. He visits Italy
six to eight times per year to find inspiration for his restaurants, and to
taste and write about the wines from every region of Italy. Victor lives
in Fair Haven, New Jersey with his wife, three kids, three dogs, and a
fully stocked wine cellar.
As founder of olive oil’s publication
of record, as well as the New York
International Olive Oil Competition and
the International Olive Oil School, Curtis
Cord is interested in the many points
where olive oil and new media come
together.
Since 2010, Olive Oil Times has been
the most-read publication about olive
oil in the world, posting thousands of
articles on the topic by writers in every
producing region.
In 2013 Cord organized the first
annual New York International Olive
Oil Competition, which immediately
became among the largest olive oil
quality contests and its most publicized,
thanks to the unique ability of Olive Oil
Times to broadcast the event and its
results.
Cord is regularly cited in media for his
unique perspectives as an impartial
insider in the olive oil world.
is the Marketing Director at the Trade
Commission of Spain in NY for the Foods
from Spain Division. He works with Spanish
and American companies, to help further the
presence of Spain’s food products in the US
market.
He has designed, led, and implemented many
promotional initiatives for foods from Spain
in a variety of categories. Most notably, the
Cheeses of Spain program has grown exports
at an average of 20% a year in a crowded
sector and Spanish Clementines export
volumes reach an average of $70 million
dollars a year. Jeffrey helped to introduce of
the Piquillo Pepper to the US market and for
over a decade he has been working on the
promotion of Spanish olive oil in the US.
Jeffrey has worked with the Spanish
government, producers, and retailers to craft
programs helping American consumers taste
and have easy access to high quality olive oils.
His extensive experience in introducing new
products to market, revitalizing older products,
and developing strategic marketing initiatives
for conventional and specialty food products
has lead to great success for many Spanish
producers in the US.
Is a journalist, television personality, and cookbook author, who has covered great food
products, restaurants, wines, gastronomic travel destinations, and related subjects for over
25 years. He has written hundreds of articles
and contributed hundreds of original recipes to
publications such as Gourmet (where he was
Restaurant Critic from 1996 to 2000), The New York Times, Food & Wine, Bon
Appetit, Harper’s Bazaar, Departures, The Wine Spectator and Newsday.
David is perhaps best known for his work as the host of Taste, the award-winning Food Network television show devoted to the principles of good taste in
food and wine. David performed in 2500 shows on the Food Network, and has
been featured on a variety of other networks (most notably NBC, where he has
regularly appeared on the Today show). David appeared as a judge on the new
season of “Iron Chef America” in May 2012.
David is also well-known for his newsletter, The Rosengarten Report, which won
the James Beard Award as best food newsletter in America.
David is also the author of multiple cookbooks, including the seminal Red Wine
with Fish (Simon & Schuster, 1989), Taste (which won an IACP award in 2000,
Random House, 2000), It’s ALL American Food (which won a James Beard
Award in 2003, Little Brown & Co.), David Rosengarten Entertains (John Wiley, 2005), and the best-selling Dean & DeLuca Cookbook (Random House,
1996).
Nicholas’s years in Tuscany hand-harvesting
olives in a grove located just outside the town
of Arezzo and his experience in overseeing the
pressing of some of the world’s finest olive oil
give him a unique and intimate perspective
on this fascinating and increasingly popular
subject. Nicholas has taught oil courses in
America for Zagat, Eataly, NYU and Columbia
University, as well as to Mario Batali’s staff and
sommeliers at Otto, Babbo, and Del Posto,
where he worked directly with executive chef
Mark Ladner to pioneer their first ever olive oil
tasting menu. He has appeared in numerous
publications including La Cucina Italiana, GQ
and Esquire, and in 2012 Nicholas earned his
sensory aptitude degree from Italy’s premier
olive oil tasting school ONAOO, graduating
Summa Cum Laude as a certified technical
olive oil taster. Recently, along with teaching
at the International Olive Oil School (IOOS),
Nicholas was selected as the youngest judge
at the NYIOOC, the world’s most prestigious
olive oil competition for his expertise - which is
now sought after worldwide.
For more information on these or any of our products please contact De Medici Imports. Email: info@demedici.com - T el: (908) 372-0965
Emilio Mignucci is one of the three, thirdgeneration family business owners who
currently lead the Di Bruno Bros. Enterprise, a
leading specialty food retailer that originated
in Philadelphia’s Italian Market. Together with
his brother, Bill Mignucci and cousin, William
Mignucci Jr., Emilio has helped to grow the
business from one small store to what it is today;
a company with five retail stores, a successful
e-commerce business, a busy importing
and distribution business, a growing catering
operation and an independent commissary
kitchen for retail stores and Catering division.
One of Emilio’s main responsibilities is
discovering new products to gain a coveted
spot on the Di Bruno Bros.’ shelves. He has
been recognized for his success in doing so;
most notably by the Italian Trade Commission
for his representation of Italian Food and Culture
and the James Beard Foundation for making
Philadelphia a “better food city.” He also loves
to talk about food and spends time educating
members of the restaurant community. He still
works every Saturday at the Italian Market store
where it all began and divides the rest of his
time demonstrating Di Bruno Bros.’ core value
of “Celebrating Great Food, Great People and
Great Business.”