The Savvy Gourmet

Producers in the Spotlight – Sociedade Agrícola do Conde (Portugal)

The centuries-old Quinta Vale do Conde property is located in the upper Douro region, district of Bragança, northern Portugal.

Ancestral traditions combined with modern technologies result in the production of an exceptional olive oil.

The aromatic characteristics and quality of this olive oil have been recognized in some of the most prestigious international oil competitions all over the world.

Awards

2011. Gold Medal - 1st prize, Mario Solinas Award – Spain.

2011. Honours with distinction in the Intense Fruity category, 7th China International Exhibition Olive Oil & Edible Oil – Shanghai

2010. Gold Medal, XI Olivomoura (Moura) – Portugal.

2010. Gold Medal, Prestige at Terra Olivo Award – Israel.

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Winners of the Olive d’Or 2012 Extra Virgin Olive Oil Competition

On May 9, the winners of the Olive d’Or 2012 extra virgin olive oil competition were announced. 100 olive oils from 15 different countries were part of this competition organized by SIAL Canada.

SIAL Canada is part of the SIAL international network of annual professional trade shows held in Buenos Aires, Paris, Montreal and Toronto (in alternating fashion), and Shanghai.

The olive oils are divided into three categories: mildly fruity, medium fruity and very fruity. The winners of each category are rewarded with the following prizes: “Goutte d’Or”, “Goutte d’Argent” and “Goutte de Bronze”.

The Goutte d’Or winners are Ottobratico from Olearia San Giorgio – Italy (Mildly Fruity), San Pietro from San Pietro Foods – Chile (Medium Fruity), and Rincón de la Subbética Alamoda from Almazaras de la Subbética – Spain (Very Fruity).

The Goutte d’Argent winners are Olave Organic from Valle Grande S.A. – Chile (Mildly Fruity), Olio Oliva Titone D.O.P Valli Trapanesi Biologico from Azienda Agricola Biologica Titone – Italy (Medium Fruity), and Melgarejo Gourmet from Aceites Campoliva, S.L. – Spain (Very Fruity).

The Goutte de Bronze winners are San Pietro from San Pietro Foods – Chile (Mildly Fruity), Sofra from Sarra Huiles – Tunisia (Medium Fruity), and Extra Virgin Olive Oil Tradizionale from Planeta – Italy (Very Fruity).

3 Top Olive Oils Named by 1st OGourmet Tasting Panel

Of the ten oils evaluated by the sensory analysis panel, three are clearly outstanding. The winning oils are:

Marqués de Valdueza (Canaleja S.A., Spain) with a score of 4.8 out of 5. This is an intense, aromatic oil with fruity flavours of apple, fresh herbs and almonds and notes of dried fruit. Soft, slightly bitter and pungent.

Andy: very light, beautiful balance.
Guillaume: scents of basil and greens; smooth silky texture; a favourite.
Olivier: nice in nose, pleasantly light, persistently bitter but not aggressive.

The panel conclusions correspond well to the sensory evaluation made by an independent laboratory, and are also consistent with the many awards that this exceptional oil has earned. Congratulations to the Álvarez family from Toledo who created this outstanding oil!

Desert Miracle (Agro Health SARL, Morocco) with a note of 4.3 out of 5. Produced in an oasis in the desert, this oil stands out from the get-go. Andy: fruity, herbaceous and notes of black olive in the mouth; aroma of toasted almonds.

Ari: powerful flavours and strong overall intensity. Bitter at final.
Guillaume: well-balanced fruitiness and bitterness; a favourite.
Olivier: enjoyable fruitiness in nose; bitter in mouth at final.

This oil has been chosen by many critics around the world, including La Presse food critic Marie-Claude Lortie.

DOP Kolymvari Single Estate (Terra Creta, Greece) with a note of 4.0 out of 5.

This result comes as no surprise. This oil has a coveted Guarantee of Origin label and is recognized as one of the best olive oils in the world in its category.

The big surprise is its price. It has one of the best quality-price ratios of all olive oils tested. A true bargain!

Guillaume: well balanced, pleasant oil.
Olivier: overall aromatic intensity; bitter and persistent flavours in the mouth.

Inaugural OGourmet Sensory Analysis Panel – 10 olive oils tested!

A panel of four experts conducted a sensory analysis of extra virgin olive oils on August 26.

The experts used criteria based on the International Olive Oil Council standards to conduct blind tests on 10 olive oils. It is important to keep in mind that fruitiness, bitterness and pungency are three positive attributes for olive oils.

Ariadne Beristáin Gil. With a university degree in food chemistry, Ari is a specialist in sensory analysis with more than eight years of experience in this field. She is now in charge of the organoleptic evaluation of all food products offered by OGourmet.

Andy Brasseur is a specialist in sensory analysis accredited in the Jacques Puisais method (France). She is president of the Quebec Tasting Institute, a speaker and a sensory awakening trainer. Andy is one of the few experts in this field in Canada.

Olivier de Maisonneuve received the title of Sommelier-Adviser from the University of Wine in Suze-la-Rousse (France) in 2006. Since then he has worked as a consultant for the Quebec Liquor Board, both for selecting new products and evaluating products in wine competitions. He is also a sought-after speaker.

Chef Guillaume Goulet earned his cooking stripes at Relais Gourmand (L’Eau à la Bouche hotel) in Quebec, and then in France where he worked in several renowned restaurants. Upon his return he was a chef at Toqué!, one of the best restaurants in Canada. He now provides private catering under the Chef Privé banner.

Three oils were clearly identified as outstanding and are described separately in another article. The overall results will be published soon in an olive oil guide.

Roasted Walnut Oil from La Tourangelle (US)

La Tourangelle handcrafts this roasted walnut oil by strictly following a 150 year-old traditional process.

Slowly roasted to perfection, expeller-pressed and lightly filtered, this oil adds a rich walnut taste to salad dressing, pasta, grilled meat, fish or baked pastries. It is also the perfect bread dip.

Ari’s comments: La Tourangelle walnut oil is the best of what we should expect from this delightful type of oil. An excellent quality-price ratio!

Producers in the Spotlight - La Tourangelle

The production of gourmet oils is a time-honoured tradition in France. Originally, each village had a mill which roasted and extracted the oil from nuts gathered by local farmers. These delicious oils were used in hearty rustic fare and were also found in Paris' finest restaurants.

La Tourangelle is one of just a handful of these remaining mills that keep this tradition alive. Through a partnership with one of the oldest and most respected French artisan oil mills (Huilerie Croix Verte in Saumur, France) and California Oils Corporation, La Tourangelle has succeeded in recreating the spirit of a traditional French oil mill in Woodland, California.

Hand-crafting a wide range of delicious artisan oils in California and France, La Tourangelle distributes an exclusive line of premium quality oils in many countries around the world.

Winners of the Olive d’Or 2011 Extra Virgin Olive Oil Competition

On May 11, the winners of the Olive d’Or 2011 extra virgin olive oil competition were announced. 130 olive oils from 14 different countries were part of this competition organized by SIAL Canada.

SIAL Canada is part of the SIAL international network of annual professional trade shows held in Buenos Aires, Paris, Montreal and Toronto (in alternating fashion), and Shanghai.

The jury was chaired by Christine Cheylan, Ph.D., manager of an oil mill in France and an expert in olive oil tasting. The other members were:

• Robert Beauchemin, fine food columnist, La Presse

• Andy Brasseur, consultant and conference speaker (awakening the senses)

• Jonathan Garnier, executive chef and CEO of La Guilde Culinaire

• Denise Langevin, CEO of Agroindustrial Nuevos Campos in Chile and trained in professional olive oil tasting

• Guy Rochon, founder of OGourmet.com fine food store

• Giulio Scatolini, judge certified by the International Olive Council (IOC) since 1995.

A new Recipe from Cook is Good: Cream of Parsnips with White Truffle Olive Oil

Parsnips and potatoes seem unexciting to you?

This cream of parsnips with white truffle olive oil recipe  from Cook is Good will show you how to give them some sizzle!

New products: Plantin olive oil flavoured with black winter truffle or white truffle

Plantin olive oil flavoured with black winter truffle or white truffle. Enjoy the aromas of these magical mushrooms mixed with those of a high-quality extra virgin olive oil.

Great products and great price!

A true bargain!

Olave Sweet Basil Olive Oil from Agricola Valle Grande (Chile)

The Olave sweet basil infused oil is created by crushing olives and fresh basil leaves together, resulting in a delicious combination of aromas and flavours.

Given its aromatic and flavourful qualities, basil is an ideal herb with which to season tomatoes and green salads such as lettuce, arugula, watercress or spinach.