Delectable Summertime Salads

Roasted Walnut Oil Gourmet Salad

Mango Raddicchio Caprese with Basil Vinaigrette

Spinach, Avocado, and Mango Salad

For some amazing summer Grilling Recipes: Click Here

Be sure to stop by our Online Olive Oil and Vinegar Store to stock up on your favorite fresh Summertime tastes!

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• Extra Virgin Olive Oil – Is it or Isn’t It?

About 2.7 million tonnes of olive oil are produced every year, most of them in Spain, Italy, Greece and Portugal but also in Tunisia, Morocco, Australia, South Africa and California.

On Canadian store shelves, there are more than 100 different olive oils, some selling for as much as $50 a litre, compared with canola at $2 a litre and corn oil at $3 a litre.

But how do you know what you’re getting for your money?

As worldwide demand grows, olive oil fraud has become rampant. Well-known Italian olive oil producers have been found guilty of importing lesser-quality olive oil from North Africa and elsewhere, relabelling and pricing it as a high-quality extra-virgin Italian product.

Here at home, several Canadian importers have been fined for blending small amounts of olive oil with cheaper refined oils and vegetable oils and then slapping on labels that read “extra virgin” olive oil, making off with a tidy profit while cheating the consumer out of the heart-health benefits and distinctive flavour and quality they thought they were getting.

Critics say weak Canadian food labelling regulations and inadequate enforcement of those laws by federal government inspectors make buying a bottle of what Homer called “liquid gold” a tricky undertaking.

“Olive oil is a commodity that can easily be diluted or substituted with cheaper oil,” wrote Marilyn Taylor, a spokesman for the Canadian Food Inspection Agency in a bulletin from the agency last July. “The presence of other oils in olive oil cannot be detected by visual inspection and therefore consumers rely on the labelling.”

Under the federal Food and Drugs Act, all food products sold in Canada are subject to labelling requirements. Products that are labelled and marketed as extra-virgin olive oil must be cold pressed and made wholly from “oil obtained from the fruit of the olive tree (Olea europea L)” in accordance with standards set by the International Olive Oil Council, the intergovernmental organization based in Madrid, Spain, that promotes olive oil, tracks production, defines quality standards and monitors authenticity.

To be certified as extra virgin, each batch of olive oil must pass chemical and physical analyses in its country of origin. These measure fat content and acidity levels. There are also organoleptic tests by panels of experts who gauge colour, taste, aroma, “mouthfeel,” and that particular piquant feeling olive oil leaves at the back of the mouth. Olive oils that do not meet this battery of criteria must settle for terms such as virgin, pure, pomace or refined olive oil – but not extra virgin.

Still, there are plenty of impostors.

Last year, three Canadian importers and distributors of olive oil were convicted under the Canada Food and Drug Act.

In May, the Toronto-based importer and distributor Jan K. Overweel Ltd., which markets the Emma, Casa Italia and Cortina Foods brands and other imported products, was fined $40,000 and ordered to dispose of more than 27,000 litres of seized olive oil that was labeled extra-virgin olive oil but found to be 50 per cent sunflower oil.

Last July, Eddie Zilli, president of Santa Maria Foods of Toronto, which markets Mastro olive oil and other products, was convicted of three offences under the Food and Drugs Act.

The judge ordered Zilli to pay a total fine of $150,000 and ordered 47,400 litres of seized oil to be disposed of.

The Canadian Food Inspection Agency (CFIA) reported that Zilli unlawfully imported oil labeled as extra-virgin olive oil that was, in fact, blended oil containing approximately 50 per cent sunflower oil. The offences occurred between January and April 2006.

Two complaints by consumers about bottles labeled as 100 per cent pure extra-virgin olive oil at a supermarket in Toronto led to a conviction in September, resulting in a $7,500 fine for Italian Products Distribution Inc. Inspectors seized 400 bottles of oil, sent samples to a lab for analysis and found that they contained “a high concentration” of sunflower and/or soybean oils.

But with 2,200 food inspectors working across Canada overseeing imported food as well as monitoring a wide gamut of food products in processing plants, at border crossings and at supermarkets, warehouses and ports, a lot of illegal activity is bound to go undetected, experts say.

“Where there’s the opportunity for economic gain, there will be those trying to make a buck,” says Ben Roffey, the CFIA’s acting manager of compliance, in a telephone interview.

“We can’t test every bottle of olive oil that comes into Canada.”

The CFIA reported that, in 2007, 15 of 45 samples of extra-virgin olive oil pulled from Canadian store shelves and tested in the agency’s laboratory in Ottawa over the previous year had been adulterated. The bottles labeled as extra-virgin olive oil were found to have been blended with lower-priced sunflower or canola or soybean oils, or with

lesser-quality oil extracted using heat or chemical solvents from olive pomace, the by-product of olive oil’s first pressing. (A similar sampling

of 49 olive oils conducted five years earlier netted only two adulterated cases.)

CFIA spokesman Guy Gravelle says the agency has “taken action” on 19 complaints about olive oil received from consumers and competitors since January 2008. In those cases, importers or retailers were required to present certificates of authenticity, or change their labeling. In some cases, the importers were issued warning letters, in others the olive oil was ordered recalled from store shelves and in other cases, fines were levied.

Gravelle said new extra-virgin olive oils on the market as well as those that seem “unreasonably inexpensive,” or those from countries where drought or other environmental factors are known to have hindered recent harvests are prime targets for investigators. So are those from importers with a previous history of breaking the law.

Limited as the resources are, Roffey says Canada’s system is still better than most countries. It acts as a deterrent to would-be fraudsters, he says. And its lab in Ottawa is the

only one in North America accredited by the International Olive Oil Council to conduct in-depth analyses of suspicious oils.

But olive oil aficionados suspect the fraud is rampant.

The words extra virgin on a bottle of oil can allow the producer to hike the price tenfold, and that’s a big attraction to people looking to make a quick buck, says Claudia Pharand, co-owner with Daniele Beauchamp of the Olive & Olives chain of four Montreal boutiques selling high-end olive oil, mostly from Spain.

Pharand, who has studied with Spanish chemists specializing in olive oil, was enlisted last year to work as an expert consultant with Canada Border Service agents investigating a shipment of suspicious olive oil seized at the port of Montreal. (The CFIA, which works with border service authorities, refused to comment on the ongoing investigation.)

“But extra-virgin olive oil is imported. It’s pure fruit juice and it’s expensive to harvest and to produce. You can’t get it for $4.99 a bottle. It’s just not possible,” she says. “People who say they want cheap olive oil should know that what they are buying is almost certainly not extra-virgin olive oil.”

IGA, though, sells extra-virgin olive oil for as little as $8.79 a litre under its house brand, Compliments. It’s not artisanal, but it’s authentic, says Anne-Hélène Lavoie, a spokesperson for Sobeys Quebec Inc., the national grocery chain that owns Quebec’s IGA supermarkets.

The chain buys all its extra-virgin olive oil from Italy, where it is also bottled, in a factory accredited by the Italian government and an Italian olive oil producers’ association.

Sobeys also pays an independent laboratory to conduct surprise visits and take random samplings of oil at the bottling factory.

“As with wine, there are many different vintages at many different price points,” Lavoie said in an interview this week. “We are able to keep prices down because we don’t work with a middle man, and we buy in large volume.”

Montreal chef Graziella Battista loves the way extra-virgin olive oil so perfectly dresses a salad of mixed greens, pine nuts and shaved Parmesan cheese, how it enhances the flavour of a slow-simmered ragu and makes pan-seared scallops glisten.

Battista, whose Old Montreal restaurant, named Graziella, serves rustic but elegant northern Italian fare, goes through gallons and gallons of extra-virgin olive oil in a week.

“There’s not a dish that goes out of my kitchen that wasn’t cooked or tossed or drizzled with olive oil,” she says.

Recently, Battista was invited by a Quebec consumer magazine to be part of an expert panel that spent four days tasting nearly four dozen extra-virgin olive oils sold in local grocery stores. Battista says some of the samples were nicely flavoured, while others tasted downright nasty.

“It was a real eye-opener. There are so many products on store shelves that people shouldn’t be buying,” she said in an interview.

Several of the oils exhibited a sharp, unpleasant metallic taste. Others smelled and tasted “old and rancid.”

“It was as if they were expired, or something had gone wrong in the processing,” she said. “And with others, you could tell right away that they were not pure olive oil. They had been blended.

“It made me realize that the labels don’t always tell the truth.”

Olive oil fraud is a concern around the world.

A 2007 report by RAI, the Italian television broadcaster, tracked a shipment of chemically refined low-grade olive pomace oil produced in Turkey. Mysteriously, when the oil left the Turkish port, en route to Italy, it bore extra-virgin certification.

In March 2007, in what was dubbed Operation Golden Oil, Italian authorities tested oils from more than 757 olive oil producers and found that more than 200 of them were blending their oil. Two dozen arrests were made and 85 farms were confiscated. The investigations revealed a large-scale scheme to relabel oils from other nations as Italian oil.

Another operation a month later brought 40 more arrests in northern and southern Italy. The suspects were found to be adding chlorophyll, the green pigment from plants, to otherwise colourless sunflower and soyabean oils and selling it as extra-virgin olive oil, both in Italy and abroad. More than 25,000 bottles of the falsely labelled blended oil were seized and ordered destroyed. The extensive fraud prompted the Italian government to introduce labelling laws that require bottlers to declare the olive farm’s address and the country of origin of the olives on each label.

And last July, the European Union toughened up its rules, making origin labelling compulsory for virgin and extra-virgin olive oil.

Finding a fraud requires real sleuth work. Even among authentic extra-virgin olive oils there are wide variations in colour, taste and aroma, depending on where the olives grew, when they were harvested and even the weather that year.

Stan Bacler has been dubbed Canada’s “olive-oil detective.” He’s the national manager for the CFIA’s food chemistry laboratory program. For decades, he worked as head chemist in the agency’s fats and oils labs, looking for clues to olive-oil adulteration.

It can take six weeks to run one series of tests, at a cost of about $1,100. In one test, chemists beam ultraviolet light at the oil. In another, they identify fatty acids by separating them from the oil. Bacler, reached in Ottawa, says his labs can’t handle more than about 100 samples a year.

Scientists have an arsenal of sophisticated new tests at their disposal to spot fakes. But it’s a constant battle to stay ahead of unscrupulous manufacturers developing new ways to conceal their fraud, Bacler says.

Sunflower oils from genetically modified plants, for example, are extremely hard to spot. And many vegetable oils are now modified to look and taste like olive oil, with a chemical composition closer to olive oil. That makes them harder to detect in an illicit blend.

Click here: To know it, taste it

And click again: Inhale, sip and swallow to taste oil like a pro

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The Tunisians welcomed the trade mission with traditional Tunisian food. What exactly is Tunisian food? Most of us in America have never encountered Tunisian food. There aren’t really any Tunisian eateries around, and unless you’ve got Tunisian friends, you’ve likely never had the authentic Tunisian food experience.

The Romans, the French, the Arabs and the Turkish have left their marks on the culinary traditions of Tunisia. Spicy hot flavor is the characteristic taste of Tunisian food, which distinguishes it from the cuisines of other North African countries.

The neighboring Mediterranean countries also bear their impact on Tunisian food. A lot of Middle Eastern spices are used to prepare Tunisian food. The utensils used in cooking food in Tunisia have evolved in time. Similarly, from the age of the nomads till date, methods of cooking food in Tunisia has been subjected to transformations.

However, one food from Tunisia that you may be familiar with is Couscous. The Tunisian national dish is actually Couscous. This dish is cooked differently in various parts of Tunisia. To cook this dish a special utensil called the couscousiere. Vegetables or meat are cooked in the lower part of the utensil while the grain is cooked in the upper part. Other authentic delicacies of Tunisia include Chorba, Lalabli, Bouza, Samsa, Brik, Tagine, Torshi, Harissa and Merguez.

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• Welcome to Cibaria’s Blog!
• Poll: What is Your Favorite Single Varietal Olive Oil?

As the Christmas approaches, one has to wonder…

What Do you Buy a Foodie, Gourmet, Self-Professed Food-Lover, or Chef?

What do you buy someone who likely already has everything they need to get the job done?

photo credit: EverJean

Gourmets are a special type. They like exploring local and exotic tastes. Depending on your budget, you can theme your Christmas Gift accordingly. Since we are in a bit of a recession, we’ll talk about some local flavors that foodies love.

Winery Tours; Where you come upon a foodie, chef, or gourmet, you’ll likely find one who loves wine. Wine is paired in specific ways, and each wine of the same type may taste completely different from region to region. As a person who loves wine, I can tell you that there’s nothing more exciting than exploring and searching for a new favorite wine. You’d be surprised at how many wineries there are in the U.S., and probably even more surprised at how cost efficient most wine tours are.

In Southern California, we have quite a few wineries. Temecula, California is a great place to explore wines and even to find some great dining in as well. In the posh town of Rancho Cucamonga, CA, there lies a hidden treasure trove of a winery. This town actually used to house many wineries, but many faded throughout the years. However, when driving down many of he streets of this gorgeous city, you’ll find many yards and street sides full of grapevines.

Fine Ingredients to Match Their Forte’: Do you have an Italian food lover? An Asian Food lover? How about a baking fanatic? Whatever it may be, there are sure to be fine ingredients that they haven’t yet tried. Give that Italian food lover some of Cibaria’s fantastic Olio D’Oro Premium Extra Virgin Olive Oil. Better yet, try the  Great Gourmet Gift Sets from Cibaria’s Gourmet Gift Ideas section. These sets feature Organic Olive Oils, Balsamic Vinegars of Modena, and even a set that’s made of purely Nut oils!

For More Ideas on How to Shop for a Foodie, Gourmet or Chef, Stay Tuned!

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photo credit: lepiaf.geo

With what many are calling a full-scale recession in effect, it’s no surprise that people are pinching pennies and saving in anyway they can. The food industry hasn’t been immune to the world’s new penny-pinching mentality. Major decreases in people eating out are nothing short of catastrophic for restaurant owners everywhere. Call it the ‘latte’ effect; Money gurus everywhere are advising people to cut back spending on those things that aren’t ‘necessities’. This includes foregoing that delicious daily Nonfat Vanilla Latte’ from Starbucks, as well as not dining out at those favorite culinary delights. No more stopping for that daily cupcake from your favorite baker, or even exploring your favorite artisan bread from your local bread genius.

These little luxuries for many foodies and gourmets have been something that many of them just cannot give up. No matter how hard they try, they’ve become accustomed to the finer things in life.  Better foods, wines, and coffees have become he norm.

What’s a foodie to do?

Make Your Own!

People everywhere are showcasing their finer tastes by actually learning to prepare and stock these fine culinary treats in their own homes, instead of buying them elsewhere. Deals can be found in the gourmet market, you just have to know where to look. Call it recession comfort eating, call it boredom, people are taking note of their favorite recipes and re-creating them in their own homes, and on their own terms.

The Seattle Times Says:

The recession may have hit Seattle gourmets in the pocketbook, but they haven’t let it hit their taste buds.

Food lovers continue to consume luxury and specialty items, and in some cases that consumption has increased. Some things, such as high-end chocolate, are recession-proof.

“I think it is sort of a comfort food, and on the scale of luxury items, it is on the lower end,” said Debra Music, vice president of sales and marketing for Fremont-based Theo Chocolate. “People will definitely still eat chocolate.”

Frank Schuck, specialty coordinator for Whole Foods, says customers are more price conscious, but becoming more adventurous to get more flavor for their buck.

“We’re seeing an increase in items like pate and robust cheeses, blue cheeses, washed-rind cheeses,” Schuck said in an e-mail. “With these items a little goes a long way.”

More than 50 percent of specialty foods are bought at supermarkets, according to a study by the National Association for the Specialty Food Trade and Mintel International.

Consumers may be saving their money, but cravings are tough to resist.
photo credit: net_efekt

Consumers in the western United States are 13 percent more likely to buy specialty foods than the rest of the country, according to the National Association for the Specialty Food Trade study. And sales of gourmet and specialty foods have been growing faster than the overall industry for the past five years, according to consumer research firm Packaged Facts.

That’s not to say the world of haute cuisine has escaped the economic slowdown unscathed. Connoisseurs have changed their habits, but haven’t lowered their standards.

A recent Harris Poll funded by Whole Foods found that 51 percent of respondents are eating dinner at home more, but 76 percent won’t compromise of food quality no matter the price. The National Association for the Specialty Food Trade study found that 82 percent of people are cooking more at home.

Restaurants’ losses are grocery and specialty stores’ gains. And the stores are catering to price-conscious foodies.

“In our own retail store we are mindful of having lower-priced items,” Music said. “We’ve worked on four-piece boxes and eight-piece boxes.”

Music said a line of lower-priced items took off as the economy soured, especially in the brand’s national distribution. Theo, as a result, has been a success story in a time when many small businesses are struggling to stay afloat.

“We have shown really big growth this year,” Music said. “We are very grateful for that.”

Growth during a recession? Desperate times call for extra chocolate

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Just a few things chefs, foodies, and everyday cooks fret over:

• Ingredients
• Recipes
• Recipe tweaking and outcome
• Specialty ingredients
• Preferred Brands of products used
• Pots
• Pans
• Measuring cups
• Mixers
• Special techniques that help along the way

Imagine after years of trying recipes, that you have to remember most of these elements the old fashioned way? Pen and paper were likely your grandmother’s way of keeping track of her prized recipes. Papers get lost, tossed in boxes, and forgotten about in the attic. That prized recipe that you wish you had the time to make again is now a buried memory in the back of your mind, amidst the new recipes and new ingredients you’re toying with.

Now onto the fun part! With the internet at our disposal, recipe books are no longer the primary way to obtain and organize recipes. They can’t help us remember much when it comes to notes, or what we’d do differently the next time we got around to making that culinary masterpiece.

What can a person do?

Evernote! What is evernote? It’s an online organizing resource that literally lets you place your world into clips, files, photos, notes, and whatever you need to organize the best way for YOU.

Evernote is especially useful for foodies and cooks because of it’s clipping and instant photo intake properties. Want to snap a shot of that recipe you just made to add to your own recipe book? Discover a new find that you HAVE to save!? Declutter your browser bookmarks, and use evernote. We use it for all kinds of things, and can’t sing it’s praises enough.

Here’s some useful ideas to help you get Organized:

- 10 ways to run a restaurant with Evernote: http://s.evernote.com/foodrestaurant
- Cooking a meal with Top Chef contestant Laurine Wickett (video): http://s.evernote.com/foodtopchef
- Using Evernote to digitize a prized family recipe book: http://s.evernote.com/foodcookbook
- Evernote’s CEO’s catalog of everything he ate while visiting Japan: http://s.evernote.com/foodjapan
- Evernote as a food blogger’s tool: http://s.evernote.com/foodblog
For more information on Evernote, go to www.Evernote.com

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• Win Olive Oil From CA Olive Oil Ranch!
• Olive Oil, Balsamic Vinegars, and Specialty Oils in the New Year
• A Gourmet Kind of Recession
• Happy Thanksgiving From Cibaria International!
• Welcome to Cibaria’s Blog!