Foodie’s Guide to Decoding Italian Olive Oil
I am so excited!
But I have to divulge a BIG secret to you about myself.
I have spent a lot of time in Italy and done a lot of cooking and eating. In fact I am quite a foodie over there. I have a nose for the best restaurants and the amazing chefs that I seem to be able to find all over Calabria
And I love to cook. So I would spend mornings in the markets in Italy finding the best and freshest ingredients. I would have Nunzia save me fresh eggs just scooped from underneath an unsuspecting chicken. And I would find the sweetest fruits and tastiest vegetables all ready to be enjoyed.
I would gather all of my bootie and come home and cook.
And my dishes were fantastic! In Italy I am a great cook.
So it was a huge mystery to me as to why, when I came home I was a mediocre cook. I still looked for and purchased the best ingredients. I still took care to make things correctly. And don’t get me wrong, the dishes were good, they just weren’t Italian.
Now full disclosure here, I am not Italian by blood, I am in spirit and one thing I do know is great cooking.
So recently I started really looking into something that I knew was missing here and that I could somehow find and incorporate into my dishes to make them truly authentic. .
And then I figured it out!
It was the most basic and probably the oldest fresh ingredient in Italian cooking. It is the one thing that no Italian table is ever without.
What was missing was a really good Italian Extra Virgin Olive Oil. That was it! I knew I was onto something!
But as soon as I started looking for true facts on the subject of olives and olive oil, I ran into so many contrary facts, ideas, and opinions that I could not figure any of it out!
I knew I had to go to the source to get really good information and I found it in the most unlikely place!
In my travels I stumbled across a book written in 1900 in Spanish called “The Oil of the Olive” By Dr. Alejandro Bizzarri, probably the world’s first real OLIVE NERD.
And I knew I had found it.
So I translated Dr. Bizzarri’s book from start to finish, read it all and culled out the really useful information that would help us in this day and age. (I left out the bits about how many olives were exported from Argentina in 1899. We don’t need that particularly.)
And I was enchanted!
Dr. Bizzarri covered everything from the cultivation to the harvesting methods to the pressing including intimate details of how to clean the presses, and what to do if your olive oil comes out smelling like animals or tasting like worms. This man was a true nerd and I am quite proud that I found him.
In short, Dr. B gave me everything I needed to pen my olive video and ebook that I now proudly call “Foodie’s Guide to Decoding Italian Olive OiI”.
After completing that I had to jump head first into great olive oils so I ordered five of the top ranking Italian olive oils on Amazon.com.
We created several other really fantastic products including a video side by side comparison of the five Italian olive oils we bought. We were amazed at how different each one was and in short, I will NEVER go back to mass produced olive oil again. I have been spoiled for good!
On top of that we created special recipes for each olive oil we tried which was so much fun and way beyond delicious. We also made these available on video and in ebook form.
And, if that were not enough olive fun, I translated and notated Dr. Bizzarri’s book for you as well. Let me tell you, that was time consuming but with the annotations, it is really fun to read and honestly there is nothing that I can think of olive related that is not in that book.
You are going to love it.
I also included a couple of surprise bonuses but I will wait until my project is ready to launch before I tell you what they are.
All in all, Pete and I have been in Olive Wonderland for the last several weeks! I can’t wait to release this so you can join us there! I see many olive related happy moments in our future!
Chin-chin and I will see you in the piazza!