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HERALDING THE NEW EVOO HARVEST

Aprile family

Autumn is harvest season for Italy's bounty of olives. Fratelli Aprile, south of Scicli, Sicily, starts pressing Oct. 1 for the family's exceptional 274th Il Novello. Recently, we visited the Aprile groves and mill and were lucky enough to see the brothers in action. Their extra virgin olive oil is the essence of super premium. The olives are hand-picked from trees that are hundreds of years old, and the oil Just pressed

pressed just yards from the trees. The 274th green-gold color reflects the freshness and pure olive-y nature of the oil. 

daniele with 274The brothers, Roberto and Daniele, decided when they took over operations in the late '90s to concentrate only on quality. That dedication to quality and careful controls is shown in every detail -- from the small size of the containers storing the oil to reduce oxidation, to the simple beauty of the labeling on 274th, Sesto and other oils they produce, to the sparkling, clean mill.  The brothers and their parents who still work in the mill are justifiably proud of their EVOOs.

And we at Salumeria Italiana are excited to offer the 2012 harvest of 274th Il Novello. Daniele Aprile says that this summer's hot daytime temperatures combined with cool nights points to an exceptionally good olive harvest. We think this crop of 274th is fantastic, and we think you'll think so, too. 

Because we love this EVOO and so do our customers, we placed an early order for 274th Il Novello and will be among the first stores in the United States to offer the new 2012 harvest EVOO. And, as you know, freshest is best in extra virgin olive oil.

 

SEARCHING OUT THE BEST EVOO

 

Salumeria Italiana has always prided itself on stocking excellent extra virgin olive oils. But after owner Gaetano read "Extra Virginity: The Sublime and Scandalous World of Olive Oil," he's been on a quest to find the very best super premium extra virgin olive oils from small producers. Here Chef Raymond and  manager Goni check out some of the more than 15 new oils. They come from across Italy, and range from the smooth, rich roundness of DeCarlo Extra Virgin from Apulia to Sesto from Sicily with a zesty kick at the end. Three beautiful oils from Lazio -- Amantino, Talea, and Unico -- are made by a woman producer who treasures ancient groves in Etruscan lands. Another EVOO, Molise DOP, is from land once part of a duchess's dowry. 
More of these fantastic oils will be added to our online store in the coming months. If you're in the North End, come in to taste. As always, any EVOO can be tasted and Chef and the staff will be happy to tell you all about the oils, where they're from, and help you discern the flavor profile. It's all part of Gaetano's mission to assure that you experience the very best in true, authentic extra virgin olive oil.

evoo joy

Salumeria Italiana has always prided itself on stocking excellent extra virgin olive oils. But after owner Gaetano read "Extra Virginity: The Sublime and Scandalous World of Olive Oil," he's been on a quest to find the very best super premium extra virgin olive oils from small producers. Here Chef Raymond and  manager Goni check out some of the more than 15 new oils. They come from across Italy, and range from the smooth, rich roundness of DeCarlo Extra Virgin from Apulia to Sesto from Sicily with a zesty kick at the end. Three beautiful oils from Lazio -- Amantino, Talea, and Unico -- are made by a woman producer who treasures ancient groves in Etruscan lands. Another EVOO, Molise DOP, is from land once part of a duchess's dowry. 

More of these fantastic oils will be added to our online store in the coming months. If you're in the North End, come in to taste. As always, any EVOO can be tasted and Chef and the staff will be happy to tell you all about the oils, where they're from, and help you discern the flavor profile. It's all part of our owner's mission to assure that you experience the very best in true, authentic extra virgin olive oil.

 

 

WINE LOVERS FIND THEIR CHEESE(S)

September 23, 2011 - Salumeria Italiana

city wine toursCityWine Tours brings a group through the North End every Saturday. After a few stops tasting wines, they're ready for something to eat and to pair with wines. Salumeria Italiana offers them tastes of cheeses, cured meats, and olive oils to add to the oenophile education. After all, one does not live by wine alone. Here's what two participants, who write a blog, said about the store and about Chef Raymond who told them all about cheeses, meats and EVOO. 

We love these tours and all of the visitors who come through -- Simmons College nutrition and nursing students who want to know about extra virgin olive oil and how to tell the good stuff, a tour from California curious about the store's history and its links to Italy, and the regulars at Saturday tastings who drop in to see what cheeses are especially wonderful that week. 

Almost everyone gets a taste of Rubio Aged Balsamic Vinegar before they go -- a delicious way to remember Salumeria Italiana.