September 2013 Welcome to the D'Avolio eNewsletter Edition 2013.9

Olive Oil Org

Do you know how to taste olive oil?

The National Organization of Olive Oil Tasters, was founded in Imperia, Italy in 1983 on the initiative of the local Chamber of Commerce and a group of long-time tasters, with the commitment to defend, enhance and safeguard the important technical and cultural heritage represented by the art of tasting olive oil.

Onaoo not only provides training, but always represents an impartial position based on scientific rigor, as well as a forum for the sharing of experiences, debate and the defense of the quality of olive oils.  

Stacy earning her certificateTraining classes for Olive Oil tasting are provided to raise the expertise for interested purveyors of Olive Oils. Our own Stacy Gagliardo recently completed the multi-day training program held in Oakland, California.

Olive Oil tasting glassLearning the proper way to taste Olive Oil helps in defining its characteristics to you, our customer.

Even the tasting glass is designed to open up the olive oil in the bottom of the glass while its narrow opening allows you to get a concentrated aroma when you smell it.

Come into D'Avolio and learn the difference between our olive oil and the olive oil you buy at the grocery store. The taste difference will astound you!


Southern Hemisphere Oils are Here

Northern Hemisphere OilsWe all know time flies when you're having fun and we can say the same for when you're doing what you love. Olive oil production seasons for each hemisphere are six months apart, and it's hard to believe the time has almost come for our Northern Hemisphere oils to begin leaving our shelves. Inventory is limited so check your pantry and make sure you have enough Northern Hemisphere oils until next release.

By providing oils from both hemispheres, D'Avolio ensures the latest and freshest products will be available for you to enjoy. Southern Hemisphere oils are harvested in the late spring and are normally in stock beginning in August and September.

The sad truth is that most people in the US, are accustomed to the flavor of rancid olive oil often found in the grocery and big box stores. Olive oil is no longer an occasional presence in the kitchen so it is time to change that.

Do you have a clear sense of what rancid oil smells and tastes like? A good image for many people is the smell of crayons. Another helpful item—something that almost everyone has tasted—is rancid nuts. Rancid is fat gone bad, something all of us have encountered at some time.

Go to your cupboard and pull out the olive oil. How old is it? Is there a “Best By” date? Generally that date is two years or longer from the time that it was bottled. Unfortunately, that doesn’t tell you when it was harvested and milled. A harvest date is the most reliable indicator since it tells you when the olive oil was actually made. Sniff it. Taste it. Crayons? Putty? Old peanuts? Don’t feel bad about throwing out old olive oil, feel good about it! Don’t be surprised if the purge of your pantry includes not just old olive oil but things like old whole wheat flour (which gets rancid because of the oils in the wheat germ), crackers and cereals.

New Southern Hemisphere arrivals:

Arbequina EVOO 2013, Chile Coratina EVOO 2013, South Africa
Hojiblanca EVOO 2013, Australia Manzanillo 2013, Australia
Picholine EVOO 2013, Australia Picual EVOO 2013, Australia

Olive Oil benefits –cholesterol

Olive Oil helps fight ca ncer"SATURATED FAT."

It's a term we see often in articles touting suggestions to improve our health. We know by now that saturated fat can wreck all sorts of havoc on our arteries, with the potential to raise our cholesterol and perhaps cause heart disease.

But it tastes so GOOD, we say. It's hard to eliminate the tasty things we love from our diet. Butter, for instance, is a household staple. Who doesn't love the taste of butter on pancakes hot off the griddle, drizzled over popcorn, or spread on a fresh piece of homemade bread? Often it's easier said than done to say goodbye to our traditional favorites, despite our desire to make healthy choices.

Fortunately, D'Avolio can make this transition easier for you. Olive oil is a monounsaturated fat, the best type of fat for your body. What makes it so great? Here are a few of its gleaming qualities:

  • Helps with the absorption of vitamins
  • Has Oleic Acid, a fatty acid that is resistant to oxidative damage
  • Contains a high level of antioxidants, such as Chlorophyll, Carotenoids, and Polyphenolic compounds
  • Protects your cells from free radicals

In order to really appreciate these qualities, it's important to understand that the process of oxidation is what causes cholesterol to go bad and create plaque in our arteries. There is a certain level of cholesterol that our bodies all have and need, such as HDL. We also have a certain level of LDL, which is considered the "bad" cholesterol. Oxidation creates more "bad" cholesterol. Free radicals damage our cells, and antioxidants are what protect them.

Olive oil, (high quality, fresh extra virgin olive oil, especially) can play a part in improving your cholesterol ratio and protecting your blood vessels, all without sacrificing taste and satisfaction. If you haven't tried substituting butter with olive oil yet, now is the time. D'Avolio All Natural Butter Infused Organic Oil is simply sublime on pancakes or drizzled over popcorn. Try your favorite D'Avolio extra virgin olive oil tossed with some roasted or sautéed vegetables. And who needs butter with bread when you can dip it in some fresh organic Nocellara EVOO instead. Give these substitutions a shot, and you'll see how easy it can be to cut back on some saturated fat.

For more insight into Cholesterol, check out these articles:
American Heart Association, Cholesterol Levels
Inhibitory Effects of Balsamic Vinegar on LDL
Source Of Major Health Benefits In Olive Oil Revealed
Cholesterol: Top 5 foods to lower your numbers


D'Avolio can now be found at the Walden Galleria

Walden GaleriaD'Avolio is on the move again with its recently opened kiosk at the Walden Galleria. You can find us on the first floor across from JC Penny. We are excited to bring D'Avolio Olive Oils and Vinegars to the Buffalo/Cheektowaga region.

We are open:

Monday-Saturday, 10:00 AM to 9:30 PM
Sunday, 10:00 AM to 7:00 PM


Upcoming Dates
'Save The Dates' For September

22 - First day of Fall
The season is changing to longer nights and cooler temps. A beautiful time of year with the changing of the colors. Enjoy this time with a nice warm Whole Wheat Arbequina- Zucchini-Cranberry Muffins.


Perfect Pairings

Seasonal Recipes

D'Avolio has chosen two recipes for the month of September!

Roasted Chicken with Lemon, Olives & Olio Nuovo ManzanilloRoasted Chicken with Lemon, Olives & Olio Nuovo Manzanillo


Serrano-Wrapped Chicken Cutlets with Romesco SauceSerrano-Wrapped Chicken Cutlets with Romesco Sauce

Perfect Pairings

New to Olive Oils and Vinegars? The most number one question is what to do with these exquisite flavors. Visit our Perfect Pairings suggestions and enjoy new taste combinations.

The Persian Ginger

A must have! Our D'Avolio Honey Ginger Balsamic Vinegar with Persian Lime Infused Organic Oil combined explodes with flavor and brings excitement to dishes such as chicken.

Perfect Pairings

Chocolate & Wine Festival
9/14, 12:00 - 6:00 PM

Healthy Options Cooking Class
10/8, 6:00 - 8:30 PM

Check out our complete list of D'Avolio Events for dates and locations


At D'Avolio's, we think that olive oil is in a class of its own when compared to other various products that positively impact a healthy lifestyle.

Visit our "Your Health" pages to read about how Olive Oils can be part of a healthy lifestyle.

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