What I Learned About Olive Oils Around the World from the Colavita Family
Food is one of life’s best treasures so I spent an afternoon learning about the extractions of olive oils and the differences between their origins and flavors. The best part of the experience was that pioneers Giovanni and Paul Colavita led the discussion. The Colavita family first introduced the United States market to the taste of Italy’s Extra Virgin Olive Oil.
Colavita is a trusted family brand with roots located in the Molise region of Italy. Four generations ago, on a quaint hilltop village of Sant’Elia a Pianisi, two small family businesses merged to create a global effect — bringing the true taste of olive oils from around the world into our homes and kitchen shelves.
Giovanni explained that what they do best is market good products and that’s what this olive oil business is about. Being able to provide longevity to local artisans around the world. He taught us that it’s easy to use fresh olive oil but its true testament is measured by how long it will last on shelves.
Strozzapreti Pasta with an Extra Virgin Olive Oil Confit of Duck, Escarole and Pistachios
(Duck Confit cooked with California EVOO; Drizzle of Premium Italian on top of the pasta)
Here is a quick breakdown of what I learned about olive oils around the world:
- First and foremost, the proper technique to tasting olive oil is by taking a sip and clenching it through your teeth.
- Never be influenced by the color of the oil.
- Same goes for the origin of the oil.
- Oil must be tasted warm — and you can do so by warming your cup between our hands. The flavors will magnify and if it has any defects, it’s easier to detect.
Don’t care about the origin, it’s about the quality and there is great quality around the world.
— Giovanni Colavita
“Taste the Wolrd”
- California oil is smooth, buttery, and oh so Cali — I really loved it and it finished with a fruity hint.
- All hail Greek oil — love it!!
- European Blend is more herbal with grassy notes and a long finish.
- The Italian oil has the most natural antioxidants. This is Italy’s number 1 pick and the product of Colavita’s quality.
A truly magnificent oil with incredible characteristic in what we strive for in extra virgin.
— Giovanni Colavita
Fennel and Celeriac Soup
Extra Virgin Olive Oil “Mousse”
(California EVOO mounted into the soup; “Mousse” consisted of Premium Italian EVOO)
During my experience, mouthwatering dishes carefully curated by Certified Master Chef Ken Arnone graced my palate. I was really impressed with his unique techniques for texture and implementations of olive oils in each dish, even the dessert. Still drooling.
Dark Chocolate spiced Extra Virgin Olive Oil Mousse with Blueberry Almond Biscotti
(Spanish EVOO in the Mousse; Premium Selection EVOO in the biscotti)
Colavita’s corporate chef has worked with the family for over 20 years. He travels around the world hosting dinners and seminars using Colavita.
… it’s not just business, it’s a family relationship.
— Giovanni Colavita
Seafood Crudo Trio
(Ora Salmon (Spanish EVOO), Fluke (Greek EVOO), Tuna (Premium Selection EVOO))
I had one of the most delicious afternoons with Colavita learning and indulging. A table full of good conversations and great people like Dandy In The Bronx ↓
I was sent home with a bag full of goodies which I use and swear by in my kitchen. Thanks, Colavita for sharing your story and taste with us doosts!
Check out their website, browse through their history and make sure to check out their recipes!
