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, Inc.
Importer of Distinctive Olive Oils

L’olio nuovo è arrivato
The New Oil Has Arrived!
A Bountiful Harvest with Outstanding Quality

Here it is! This is Guido Vestri hand filling some sample bottles for us to take back from our recent trip. This is the amazingly green oil that is on its way to you.

Guido Vestri Pouring the New Oil at Frantoio Olivestri
(Olivestri = Oilo+Vestri)

While pouring Guido sheepishly looked at me and said: Molto artigianale. In truth his bottling machine is not much more automated.

We are just now breaking open the pallets of oil and preparing your orders for shipment. Most of the orders will ship next week, so be patient. If you are picking up your order Come to the Festa on December 7th, this coming Sunday, and enjoy the party. Your order will be ready. We're throwing a big party this year at our new warehouse with lots of food, wine and music. Come and enjoy! See the link in the sidebar for details --->.

If you haven't placed your order, now is the time to do so before we run out.

The Oil's Character: As we have come to love it, Olivestri's oil is the quintessential example of the oils for the colli (hills) around Lago Trasimeno. It is soft and creamy. It is elegant and supple. Of course, the nuovo has the aroma of fresh olives and the intoxicating ability to take us right back to the frantoio (olive mill) while the oil is being pressed. The finish has a complex nutty quality, and now while it is young, it has a pretty big kick.

We think it is as lovely as it has ever has been, and we are sure you will as well.

How to Enjoy: Delicious on your toast in the morning (yum!), make your salads with it, lavished on grilled meats, vegetables and even fish - spectacular on seared scallops. Of course, use it on all your pastas.

This oil will be beautiful on crudo (raw fish), something we don't normally think of, but in Italy raw fish is always dressed in fragrant olive oil.  Check-out this picture from a restaurant we ate in on our trip in the tiny fishing village of Gallipoli in Puglia. These amazingly pink shrimp are totally raw and dressed only in the deep pool of olive oil you can see, plus a little lemon juice and black pepper. Spectacular.

Siloro from
Frantoio Olivestri

Chefs Giro in Italia

Chefs in front of an ancient olive tree in Puglia.

Our tour this year was again a winner. Above, (left to right) are Howard Case, in white, Charlie Hallowell in the fedora, Chef-Owner of Pizzaiolo in Oakland, Kris Case, Keirsten Hammett & Jonnatan Leiva, Chef at Jack Falstaff in San Francisco, Chris Whaley, Chef de Cuisine of Picco in Larkspur, and Francesco Cazzola the general manager of Francesco De Padova. Also traveling with us was Barbara Hallowell, Charlie's mom. We were a very simpatico group that ate and toured, and ate and explored and ate and finally cooked.

These are all very accomplished chefs who valued the opportunity to hook-up with the makers of the olive oil they use. It gave them the ability to see these beautiful families and the love that goes into making their extraordinary oils. It makes that bond with their ingredients that chefs value so much. When you visit the Bay Area, make sure you reserve at their restaurants. You will be rewarded.
 

As usually at the end of our tour we cooked-up a big meal for the Olivestri family and friends. It was a grand feast with beautiful homemade ravioli and an amazing standing rib roast of Val di Chiana beef roasted in the ancient wood-burning oven. A local grower brought his tiny and delicious Fragiolino del Trasimeno, a very rare tiny bean only grown locally, and another purveyor brought their artisanally produced beer.  It was a great time.

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Howard and Kris Case
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Importer of Distinctive Olive Oils

224 Carl Street      San Francisco. CA      94117  
(415) 759-6360  Fax:  (415) 759-8110
www.casadecase.com