What are GMO’s?

GMO’s or Genetically Modified Organisms are organisms whose genetic material has been altered using genetic engineering techniques. These techniques, generally known as recombinant DNA technology, use DNA molecules from different sources, which are combined into one molecule to create a new set of genes. This DNA is then transferred into an organism, giving it modified or novel genes. Transgenic organisms, a subset of GMOs, are organisms which have inserted DNA that originated in a different species.

Are GMOs safe?
In 30 other countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production of GMOs, because they are not considered proven safe. In the U.S. on the other hand, the FDA approved commercial production of GMOs based on studies conducted by the companies who created them and profit from their sale. Many health-conscious shoppers find the lack of rigorous, independent, scientific examination on the impact of consuming GM foods to be cause for concern.

How common are GMOs?
According to the USDA, in 2009, 93% of soy, 93% of cotton, and 86% of corn grown in the U.S. were GMO. It is estimated that over 90% of canola grown is GMO, and there are also commercially produced GM varieties of sugar beets, squash and Hawaiian Papaya. As a result, it is estimated that GMOs are now present in more than 80% of packaged products in the average U.S. or Canadian grocery store.

Non-GMO Month

Non-GMO Month was created by the Non-GMO Project in 2010 as a platform for raising awareness on the GMO issue. Citizens and organizations across North America are waking up to the failure of GMO technology, and discovering the risk GMOs pose to our health, our families, and our planet.

Non-GMO Month is an opportunity to coordinate our voices and our actions, so that we can stand up loudly and clearly for our right to know what’s in our food, and to choose non-GMO.

Protecting consumer choice and a non-GMO food supply require a multi-faceted approach and lots of team work, which is why this website was created. Together, we make Non-GMO Month happen by creating and participating in events, and spreading the word in our communities.

You might decide to celebrate Non-GMO Month by hosting a film screening in your living room and inviting the neighbors over, or maybe you’re ready to join in the historic Right2Know March from NYC to DC! There are lots of ways to get involved. Make sure your local natural foods store is registered for Non-GMO Month, and pledge to choose Non-GMO Project Verified foods for the month of October. Got another idea? Make it happen! Register your event here.

Other Posts You May Find Interesting:

• Researchers Looking to Extra Virgin Olive Oil For a Possible Cure in Alzheimer’s Disease

Guest Post and Recipe by Cibaria Culinary Writer: Mary Rose Gahon

I call these mashed potatoes brilliant because the idea blows me away.  Extra Virgin Olive Oil in mashed potatoes?  It’s been lingering in my head until I tried it on my day off.  What if, instead of all the cubes of butter and cream that I add into my potatoes to equate creaminess and deliciousness, I add a really fragrant and buttery extra virgin olive oil?  Wouldn’t that taste better?  Wouldn’t it be healthier somehow?  Wouldn’t it be better for me in the long run?  Afterall, I already have an excellent bottle of olive oil in my pantry.  Why not?  If it tastes anything as good as what I’ve been used to making before, then I’d be blessed with another recipe to pair with future meatloaves and roasted chickens.  Perhaps to accentuate a baked ham or roast beef on some occasions.

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The simple guideline for these mashed potatoes follows at the end, but what I attest regarding this particular recipe as I tested and adjusted to tailor my palate is that the outcome is wonderful.  I did add some low fat alternatives like cream cheese, as oppose to butter, to the mash.  However, for me, what shined through was the well-rounded taste of extra virgin olive oil complimented by just a sprinkle of fleur de sel.  That unique taste of simplicity… just brilliant.  What goes a little lighter at times can become boldly brilliant and this is what I discovered from making these mashed potatoes.

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Any of Cibaria’s fine Italian Extra Virgin Olive Oils like the Coratina, Frantoio and Moresca would work with this recipe, but what I can’t wait to try in the future is how their infused olive oils might fare well with this brilliant olive oil mash recipe.  A basil or oregano olive oil mash to go with some eggplant parmigiana or incorporating the ever fragrant rosemary olive oil into mashed potato to compliment a lemon roasted chicken.  With Cibaria’s line of olive oils, the possibilities are endless.

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Brilliant Olive Oil Mash
5 servings
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Water for boiling
7 small Russet potatoes, peeled and cubed
Kosher salt to taste
Black pepper to taste
½ cup extra virgin olive oil
¾ cup cream cheese
Fleur de Sel (salt), optional
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Bring water to a boil.  Once water boils, add 1 tbsp of kosher salt to help flavor potatoes.  Add potatoes and allow to boil until fork tender.  Drain the potatoes well and place back into the pot.  Drizzle ¼ cup plus 2 tbsp of the olive oil along with all of the cream cheese.  Add a generous pinch of salt and pepper to the mix and mash the potatoes gently, folding the potatoes until the cream cheese is fairly incorporated.  Adjust salt and pepper according to your taste.  Place in a bowl and drizzle with the remaining olive oil and a pinch of Fleur de Sel.  If Fleur De Sel isn’t readily available, omit and use kosher salt.  Serve with your favorite dish.

Other Posts You May Find Interesting:

• Balsamic Glazed Meatloaf
• Olive Oil Brownies…From a Box?
• Food Friday! Glorious Recipes From the Web
• Olive Oil, Balsamic Vinegars, and Specialty Oils in the New Year
• Olive Oil as a Butter Replacement

Guest Post and Recipe by Cibaria Culinary Writer: Mary Rose Gahon

Last Minute Meatloaf

Have you had one of those days where you were caught unprepared?  That amidst your repertoire of know-hows in the kitchen, how great you can whip up some pan fried chicken breasts or spaghetti with meat sauce, you still catch yourself uncertain of what to make for dinner?  I think we all have been in the same dilemma several times before.  For any cook, it’s a natural occurrence.  But we get through it.  And once we do, the seemingly daunting task of coming up with a descent last minute meal has bigger rewards in the end.

It was late Wednesday afternoon and because of sudden changes in everyone’s schedule, it would seem that everyone would be home.  Rare was this occasion, all my family under one roof, so I decide I would cook.  I tried to figure out what meal to make different this time.  I wanted something good and easy.  I asked members of my family if they were craving anything, but none supplied me with a definite answer.  At this point, feeling pretty exhausted from work, I didn’t want to think too hard myself.  So I turned on the computer and perused the internet to joggle my mind.  And in one of those popular recipe sites, it would seem that they understood my dilemma… for there it was, a word sure to equate good and easy: meatloaf.

I haven’t had a meatloaf for a while.  Since culinary school, I haven’t made meatloaf.  But reading through a basic recipe, I decided that, based on my experience as a cook, I would make it my own by using extra virgin olive oil and balsamic vinegar.  That and I wanted to make use of everything that was already in my pantry and refrigerator.  So in addition to the extra virgin olive oil and balsamic vinegar, I added garlic and paprika.  I had old ciabatta bread that needed to be moved so I cubed it and combined it with the meatloaf.  To my balsamic glaze, I whisked in some prepared mustard which had only been used once from a barbecue during Superbowl Sunday.  With this meatloaf so much was accomplished; not only did it feed a  family of five, but it also became an excellent way to deplete those ingredients that were already in my kitchen.

Balsamic Glazed Meatloaf

4-5 Servings

Meatloaf Mix:

• 1 cup dry rustic bread, cubed
• 2 tbsp extra virgin olive oil
• 2 tbsp Cibaria’s 25 Star Balsamic Vinegar of Modena
• 1 ¼ tsp salt
• ¼ tsp ground pepper
• ½ tsp paprika
• 1 tbsp garlic, minced
• ½ cup onion, chopped
• ½ cup bell pepper, chopped
• 1- 8oz can diced tomato, drained
• 1 egg, lightly beaten
• 1 lb ground beef

Meatloaf Topping:

• 1/3 cup ketchup
• 2 tbsp aged balsamic vinegar
• 1 tbsp prepared mustard

Preheat oven to 375º.

In a small bowl, whisk together the ketchup, balsamic vinegar and mustard for the topping and set aside.  Meanwhile in a large bowl, combine the rest of the ingredients, except the ground beef, and mix really well.  Once this is done, fold in the ground beef, careful not to over mix because it will result in a tough meatloaf.  Fit the mixture into a loaf pan that in turn is placed on another tray to catch drippings.  Bake for 1 hour.  After an hour, let rest for fifteen minutes before serving.

Other Posts You May Find Interesting:

• Brilliant Olive Oil Mashed Potatoes
• Olive Oil Brownies…From a Box?
• Food Friday! Glorious Recipes From the Web
• A Gourmet Kind of Recession

Olive Oil Brownie in a Box

I love brownies.  The taste of dense chocolate and cake in my mouth chased by a cold glass of milk… sometimes this is enough to take the stress away.  Or better yet, enough to enjoy on a gloomy day when the forecast outside my window looks as though we are on the verge of rain.  Nothing like a piece of brownie to bring a smile to my heart, not to mention my face.  It seems to lighten things inside of us when we make ourselves present to that moment… biting into a small square of brownie.

There are many brownie recipes out there that are delicious in their own right.  Working as a pastry cook, I’ve had a hand at baking my share of brownies.  In my line of work, I’ve been fortunate to taste some excellent brownies.  Time is of the essence, they say.  And as with anything made well and from scratch, include time as part of the ingredients.  I understand time.  I understand not having enough of it.  My schedule, usually a ten hour day with a two hour total commute, preclude me sometimes from baking made-from-scratch brownies.  Because of my chocolate cravings, and though most people overlook the boxed brownie, I haven’t removed it from my repertoire when I need to satisfy a chocolate fix.  Yes, I get to taste some high quality brownies ranging from chocolatey to fudgy, caramelly to nutty.  But none of these recipes mimic the brownies I grew up with, the ones my older sister made time to bake for me as we were growing up.  The ready to bake brownie in a box that all of us enjoyed because it was easy and it was there to enjoy.  Add oil, add water, add eggs; bake for twenty-five minutes and its ready to eat after a ten minute cool down.

What I wanted to find out was whether extra virgin olive oil would work with boxed brownies.   The recommendation has always been a neutral oil like vegetable or canola so it doesn’t interfere with the taste of the brownies.  And with the potency from the first pressing of olives, my concern was whether the strong flavor of Coratina EVOO from the Cibaria line distract the chocolate flavor from the brownies.  After baking the brownies, along with the addition of a cup each of walnuts and chopped dark chocolate, the verdict is that the brownies taste wonderful.  The scent of olive oil was strong prior to baking, but after baking, the scent vanished.  There’s a very faint taste of olive oil, but none too prominently detectable that would interfere with the taste of the brownies.  What might be a surprise is that the EVOO may have enhanced the brownies, complimenting the chocolate somehow.  I asked my sister to taste the brownies and she said that it tasted richer; in this case, I agreed.

Who’s to say that one can’t elevate the boxed brownie?  In this case, aside from adding more chocolate or more nuts into your favorite boxed brownie, try using EVOO when it calls for that half cup of oil and taste the difference.

Other Posts You May Find Interesting:

• Balsamic Glazed Meatloaf
• Brilliant Olive Oil Mashed Potatoes
• A Gourmet Kind of Recession
• Food Friday! Glorious Recipes From the Web

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Surprisingly, many people have noticed no dramatic taste differences when using Olive Oil instead of butter in their cooking. In fact, many have reported a smoother, more richer flavor and texture in their cooking, as well as their baking. Of course, there is an Olive Oil to fit your every taste. For peppery or more robust oils, you could turn to an olive oil such as our Spanish Extra Virgin Olive Oil. For recipes calling for a smoother, more buttery flavor, our rich and buttery Italian Extra Virgin Olive Oil would be a perfect fit.

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We see a growing trend of baking aficionados using more and more Olive Oil in their specialty baked creations. Everything from cakes, cookies, to cupcakes can benefit from this miracle oil.

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Substitute Olive Oil for Butter – A Helpful Replacement Chart

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Other Posts You May Find Interesting:

• Brilliant Olive Oil Mashed Potatoes
• Food Friday! Glorious Recipes From the Web
• Holiday Office Hours
• Introducing Gourmet Tunisian Olive Oil
• Gourmet Olive Oil – Online Convenience!

Wishing everyone a Merry Christmas and a Happy New Year – From Cibaria International!

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• No Related Posts

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The first and most important thing to remember is to keep their favorite tastes in mind and attribute an overall theme to their “likes”.  Does this person prefer the finer things in life? Are their tasted more refined? Classical? How about their cooking style? If they have a blog or an online recipe collection – take a look and find common ground among all of their food favorites. From there, you’ll know what their inadvertent food favorites are, thus making it much easier to appeal to their tastes when buying them holiday / Christmas gifts.

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While not everyone has refined cooking tastes, you’ll find that people’s tastes differ quite dramatically. Some strive for fast/easy dishes, while others lean more towards rich, family-friendly foods that are reminiscent of America’s Southern regions. Others found their passion for cooking while learning to live a healthier lifestyle. Others simply admire from afar, but haven’t taken the full-on plunge into a “foodie lifestyle”. In this case, ask about their favorite cooking shows, who they admire, and what dishes that person made which appealed to them.

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Once you’ve gathered this information, Holiday gift giving becomes a fun and exciting adventure into the world of culinary tools, oils, condiments, sauces, utensils, and appliances!

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Presenting our 2010 Holiday Gift Ideas for Foodies, Chefs, and Cooks!

The Breville Panini Press

Whether you’re a seasoned chef, or a passionate Foodie, this Holiday / Christmas Gift idea screams creativity and exploration. Since Panini’s are one of those foods that can be done in SO many ways, this amazing tool really warms the plate, and the heart! PS: This nifty device also was chosen as one of Ms. Oprah Winfrey’s Favorite Things for 2010! – Listed on Williams-Sonoma

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Italian Olive Oil and 25 Star Balsamic Vinegar of Modena (Aged) Gift Set

Whether your foodie friend craves the finer things in life, or just likes good food and quality ingredients, this Gourmet Gift Set from Cibaria Fine Oils will NOT disappoint! Featuring an AMAZING Italian Extra Virgin Olive Oil and an Aged 25 Star Balsamic Vinegar of Modena, Italy – You really can’t go wrong with this gift.  This balsamic isn’t just any ol’ balsamic – it’s rich, dark, and a bit thicker than most balsamics (think of a reduction!) and it’s perfect blend of sweet / tart tastes go amazing with your favorite bread, pasta, or as a marinade. (or even on ice cream!) There really is no wrong way to enjoy this one! Listed at Cibaria Fine Oils – Gourmet Olive Oil and Balsamic Gift Set

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Dean and Deluca’s Glorious Cheese Gift

A nice, gift that pretty much anyone would appreciate – cheese! How can you go wrong with cheese? The general masses haven’t had cheeses this good, so even your non-foodie friends would appreciate this cheese set that features cheeses they have only dreamed of!

Dean and Deluca packaged their “favorite” (which we agree on) Brillat with some colavolpe stuffed figs with almonds, a jar of all-natural Italian Lime Honey, and a jar of all-natural Robert Lambert champagne Jelly. They suggest serving the cheese and figs on crackers, with a dollop of honey or jam (or both) to enjoy this delicious and unique treat.

Listed on Dean and Deluca

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Zevro’s Magnetic Spice Rack

This sleek and futuristic gadget does a lot more than just look great on your kitchen counter, it provides an easy and accessible way to keep your favorite fresh spices organized and good-tasting. Being magnetic, it makes it easy to grab and put away your spices as you cook, instead of leaving them all sprawled across the kitchen counter tops.

Listed on Zevro

Wusthof Gourmet 18-Piece Knife Set with Block

Because no chef or cook’s kitchen is complete without a top-quality knife set! This gourmet gift idea is brought to you straight from Germany – where the cars are fast,  the beer is essential, and the food is even better! These gourmet knives feature laser-cut, high carbon steel blades with stain resistant alloy. They are also traditionally cut, for a nice, even look in any kitchen. They come packed in their slotted oak block, ready for you to use in your culinary adventures!

Listed at Amazon

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Jura Capresso Impressa S9 One Touch

This beautiful piece of gadgetry boasts a plethora of functions, all easy to use, and very reliable. While worth it’s $2000+ price tag, this machine exudes gourmet class when it comes to espresso and coffee.

Make a cappuccino, cafe’ mocha, latte, or a latte’ macchiato, all with the touch of just one button. Features our programmable buttons that let you personalize your coffee size, strength, and temperature.

What an impressive Christmas gift! We’re definitely standing behind this one, as the quality of our morning coffee usually deciphers the rest of our day! For those looking for something a little less flashy and/or pricey, the next best place to view gourmet espresso machines would definitely be Amazon.com.

Listed at Sur La Table

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What are some of YOUR favorite Holiday Foodie and Chef gift ideas for the 2010 season? We’d love to hear about them!

Other Posts You May Find Interesting:

• Gourmet Holiday Gift Giving – How to Shop for a Chef or Foodie!

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Tunisian Extra Virgin Olive Oil and

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Organic Tunisian Extra Virgin olive Oil

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Both new olive oils come in 500ml quantities, and are sure to leave you wanting to use it in everything. This olive oil has a smooth flavor, and is amazingly fresh and vibrant. Perfect as a Holiday / Christmas Gourmet gift, or to use yourself. You can’t go wrong with oil from the amazing Mediterranean country of Tunisia. (Which boasts a near-perfect climate for amazing olives!)

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Tunisia is one of the oldest known Olive Oil producing countries, and they even are home to one of the world’s oldest Olive trees. It is estimated that this tree is at least a few thousand years old.

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This fine olive oil is imported directly from the beautiful country of Tunisia. This long-time olive oil producing country has many olive oil trees that exceed 100 years old. It is also the home of the world’s oldest olive oil tree. In November the fruit is hand­picked in the tra­di­tional way, the ripe olives being raked from the branches with a spe­cial comb. They are care­fully sorted and then crushed straight away. Tunisian Olive Oil is recognized by many chefs and connoisseurs as one of the best olive oils to utilize. This is a smooth, rich olive oil, that is very versatile.

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Olive Oil and Tunisia – The History

For thousands of years, olive oil had been prominent in all the great civilizations that have prospered in Tunisia. The olive tree was cultivated by the Phoenicians, the Greeks, the Carthaginians, the Romans and the Arabs, in a tradition that has been passed down from father to son ever since.

Olive cultivation in Tunisia dates back to the 8th century BC, even before the founding of Carthage by the Queen Dido. The Phoenicians were the first to introduce this crop to North Africa.

In the Carthaginian period, olive cultivation started to spread an account of several advantages granted to olive-growers.
Romans continued the expansion of olive-growing stepped up irrigation, olive oil extraction techniques. Excavations at Sufeitula (present-day Sbeitla) and Thysdrus (El Jem) and Roman mosaics discovered in Sousse, attest the widespread culture of olive-trees throughout Tunisia.

Tunisia is the largest olive oil producer outside the European Union, and comes fourth in the world following Spain, Italy and Greece.

Since ancient times, olive oil was used for various purposes: Athletes used it to massage their muscles to make them suppler, women used it to keep their skin looking young, it was thought to be a strengthening tonic which helped prevent baldness, and with addition of wine and spices, it was used for cosmetic.

The collection of the archeological and ethnographic objects and utensils attest the importance of olive oil in the everyday life and people’s art living throughout the History of Tunisia.

Other Posts You May Find Interesting:

• Merry Christmas From Cibaria!
• Brilliant Olive Oil Mashed Potatoes
• Olive Oil as a Butter Replacement
• Holiday Office Hours
• Gourmet Olive Oil – Online Convenience!

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Because our Gourmet Olive Oils and Vinegars are anything but ordinary!

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Our Gourmet Olive Oils and Balsamic Vinegars are packed at our facility – under very strict guidelines. They are also fresher than most of the products that you’d find in your local store.

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Another great reason our delicious Olive Oils and Vinegars are top-notch is because of the variety that we offer. You can literally take your taste buds on a world-wide adventure, but trying Olive Oils from around the world. Some of our favorite international olive oil experiences are:

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- Gourmet Italian Olive Oil

- Arbequina Olive Oil

- Spanish Olive Oil

- And many more!

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Gourmet Olive Oil has truly earned it’s name as a new staple in the American household’s pantry. While not only being very healthy, it is considered one of the most versatile cooking oils around. It is also great as a salad dressing, or even as a dip for your favorite bread. Our olive oils are selected through a rigorous process of tasting, and testing by a seasoned olive oil expert who has been in the industry for over 30 years. With great care and detail, Cibaria brings you incredibly delicious Gourmet Olive Oils and Vinegars from around the world!

Other Posts You May Find Interesting:

• Welcome to the New and Improved Blog!
• New Flavored Balsamic Vinegars and Infused Olive Oils
• Olive Oil, Balsamic Vinegars, and Specialty Oils in the New Year
• Holiday Office Hours
• Win Olive Oil From CA Olive Oil Ranch!

Back to the blog redesign – We’ve updated the color scheme and navigation. It’s extremely simple, and really allows us to focus on the content – which we hope to add additional regular contributors to very soon! If you’re interested in this great opportunity – feel free to contact us via this blog’s contact page, or leave a comment! If you’ve got a taste for good food and cooking, we’d love to have you!

We welcome any feedback on your holiday requests this year, and are looking forward to an amazing Christmas season with plentiful gifts and gourmet treats for you to give and receive!

Other Posts You May Find Interesting:

• Gourmet Olive Oil – Online Convenience!
• New Flavored Balsamic Vinegars and Infused Olive Oils
• Holiday Office Hours
• Olive Oil, Balsamic Vinegars, and Specialty Oils in the New Year
• Brilliant Olive Oil Mashed Potatoes