Olive Oil of the Month Club
Each month will feature a premium cold-pressed Extra Virgin Olive Oil from all corners of the globe. Many of these selections will be brought into the United States for the first time for your exclusive enjoyment. Club members automatically receive their featured product, along with a descriptive brochure, on a monthly basis. It is a great way to enjoy a different, exciting, world-class extra virgin olive oil every month. An igourmet "Of the Month" Club membership is a must for the adventurous gourmand and an excellent educational service for budding connoisseurs. A subscription also makes a wonderful gift. FREE SHIPPING ON ALL CLUBS!
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In Europe, the DOP designation stands for Denomination of Protected Origin. Only certain food products with historical significance are given DOP status, which is controlled by government agencies. Once a DOP is created for a spec... In Europe, the DOP designation stands for Denomination of Protected Origin. Only certain food products with historical significance are given DOP status, which is controlled by government agencies. Once a DOP is created for a specific food, the various manufacturers must then complete a lengthy process to certify their production. For a product to get certified, it must be produced in a specific geographic region using accepted techniques. Only then can their label bear the DOP designation. DOP olive oil from Liguria must be made only from the taggiasche olive, an olive native to this part of Italy. A smaller olive with tremendous flavor, the taggiasche has hints of almond and a very fresh quality. An oil for those who crave the best the world has to offer, Olio Carli only makes very limited amounts of their DOP, with each bottle numbered serially. For their DOP oil, the olives are hand-selected and hand-pressed. Enjoy this superb extra virgin drizzled over steak, salads or especially fish.
Added 5 Years Ago from iGourmet -
Produced in Spain, this knockout olive oil is the first cold pressing of Arabica coffee beans from Guatemala and Arbequina Olives from Catalonia. Bottled carefully by Lérida, this Extra Virgin Coffee & Olive Oil has no additional ... Produced in Spain, this knockout olive oil is the first cold pressing of Arabica coffee beans from Guatemala and Arbequina Olives from Catalonia. Bottled carefully by Lérida, this Extra Virgin Coffee & Olive Oil has no additional additives, flavoring, or colors, just the pure oil of olives and coffee. The aroma is of freshly ground coffee, walnuts, almonds, and spices—like a good espresso. Use with raw tuna, salmon, or veal carpaccio. Or marinate duck breasts overnight in a coating of coffee oil, then grill and baste with more oil for heightened flavor. It is also lovely on avocado, salads with goat cheese, endives with nuts, or desserts in general. Try topping chocolate or espresso ice cream with coffee oil, toasted hazelnuts, and chunks of white chocolate.
Added 5 Years Ago from iGourmet -
Founded in 1822, L'Olivier's quaint shop in the old Marais quarter of Paris is still serving Parisians. This is a distinctly sweet, fragrant oil in the Provencal style. Different from Italian extra virgin olive oil, L'Oliver Extra... Founded in 1822, L'Olivier's quaint shop in the old Marais quarter of Paris is still serving Parisians. This is a distinctly sweet, fragrant oil in the Provencal style. Different from Italian extra virgin olive oil, L'Oliver Extra Virgin Olive Oil has a fruity but mild olive flavor. As France's most respected oil specialist, L'Olivier consistently produces versatile oils with low acidity. For attractive shelf-presence, we offer this oil in a rustic, half-liter, stoneware crock, which also helps preserve the oil's freshness.
Added 5 Years Ago from iGourmet -
The unique flavor and limited production of truffles command a price of up to $900 per pound, depending on the type. A superb way to capture their flavor and extend their use is to make truffle oil by soaking them in olive oil. Tr... The unique flavor and limited production of truffles command a price of up to $900 per pound, depending on the type. A superb way to capture their flavor and extend their use is to make truffle oil by soaking them in olive oil. Truffles grow underground and range in color from almost black to off-white. The white varieties have subtler flavors than the black truffles and lend extra virgin olive oil an almost garlicky flavor with full, earthy overtones. The white truffle is in season from September to December and is also used raw, thinly sliced over pasta, risotto, or omelettes. It has a very strong, pleasant aroma. Truffle oils are generally not used in cooking, as the heat adulterates their flavors. Instead, they are added after a dish is prepared or used in salads and other cold dishes.
Added 5 Years Ago from iGourmet -
Bouteillan is a light golden oil. This extra virgin olive oil opens up on the palate with citrus and sweetly floral, grassy notes. Bottling only the first cold pressing oil, Bouteillan's nose carries the faintest aromas of almonds... Bouteillan is a light golden oil. This extra virgin olive oil opens up on the palate with citrus and sweetly floral, grassy notes. Bottling only the first cold pressing oil, Bouteillan's nose carries the faintest aromas of almonds and green herbs. All of Mas Des Bories olive oils are bottled according to traditional Provence farming methods with native trees, producing an oil that is robust and smooth without a bitter aftertaste. In the low Alps mountain range of France, encompassing a valley and the surrounding hillsides, Mas Des Bories is the perfect environment for the nurturing of olives. The rocky, but fertile soil, with the wild thyme, laurel, and lavender produces wonderful, fruity light golden oil, which is unique in the entire world. This year, Mas des Bories, Bouteillan, and AOC won gold Medals at Hamburg, Germany's International Olive Oil Competition. Mas Des Bories extra virgin olive oils have won Best in Show at the Los Angeles County Fair; in Avignon, France; as well as gold medals in Marseille, Paris, and Munich.
Added 5 Years Ago from iGourmet -
This astounding organically produced extra virgin unfiltered olive oil hails from Tuscany. Rich in early harvested frantoio olives, Campo Corto is bold in character with an intense grassy aroma with a hint of artichoke and aromati... This astounding organically produced extra virgin unfiltered olive oil hails from Tuscany. Rich in early harvested frantoio olives, Campo Corto is bold in character with an intense grassy aroma with a hint of artichoke and aromatic herbs and a peppery finish that is truly incredible on the taste buds. The olives are grown in the Chianti hills of Badia a Coltibuono's medieval home, handpicked and processed the same day they are harvested. Enjoy his robust, rustic extra virgin olive oil on roasted meats, pork and hearty sausage, salami, prosciutto and fettunta or make a bruschetta of freshly oiled grilled country bread. Campo Corto is Coltibuono's oil “con brio” - with Tuscan backbone.
Added 5 Years Ago from iGourmet -
This full-flavored artisan oil is prepared in limited quantities from the highest groves (1,550 ft. above sea level) on the Albereto estate in Tuscany. Podere Albereto boundary encompasses the unspoiled forest surrounding Badia a ... This full-flavored artisan oil is prepared in limited quantities from the highest groves (1,550 ft. above sea level) on the Albereto estate in Tuscany. Podere Albereto boundary encompasses the unspoiled forest surrounding Badia a Coltibuono. Albereto's organic EVOO is harvested from frantoio, leccino, & pendolino olives, which are immediately pressed - yielding a vibrant green oil with a distinct peppery piquancy. Use as a dip for your favorite breads, or drizzle it in soups, pasta, and beans. Finalist “Best Oil” 1996 Summer Fancy Food Show.
Added 5 Years Ago from iGourmet -
Homer called it "liquid gold". Its mystical glow illuminated history. Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the ... Homer called it "liquid gold". Its mystical glow illuminated history. Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power. The olive tree, symbol of abundance, glory and peace, gave its leafy branches to crown the victorious in friendly games and bloody war, and the oil of its fruit has anointed the noblest of heads throughout history. Olive crowns and olive branches, emblems of benediction and purification, were ritually offered to deities and powerful figures: some were even found in Tutankhamen's tomb. Today we value extra-virgin olive oil for its nutritional and healthful virtues. It is the most digestible of the edible fats: it helps to assimilate vitamins A, D and K; it contains so-called essential acids that cannot be produced by our own bodies and slows down the aging process. It is also valued for its culinary virtues and sensory properties of: flavor, bouquet, and color. Enjoy this collection of olive oils from Greece, Italy, Portugal, and Australia to experience the range of flavors contained in this tiny gem of a fruit: -Cobram Estate Extra Virgin Olive Oil: -Olio Carli Extra Virgin Olive Oil: -Da Morgada Extra Olive Oil: -Renieris Estate Extra Virgin Olive Oil from Crete
