Like single estate wine, a single estate extra virgin olive oil is an EVOO produced by a farm, exclusively with olives grown internally and not mixed with other estate’s olives or extra virgin olive oils. Why do we need to specify this? Because many olive oil producers own an olive mill and mill the olives of other farms of the area which don’t own a mill.
Often olive oil producers owning the mill are paid a percentage of the oil produced by milling other farm’s olives and they mix it with theirs.
This is not necessarily a sign of low quality but of course, they are using olives they haven’t grown and harvested so the control on all the production chain might be more difficult.
Usually single estate extra virgin olive oil is a high quality product from a farm who pridely pursue excellence and awards. The regulations don’t require to specify the nomination “single estate” in the front label so you need to check the back of the label and look for: “produced by [name of the farm].
You usually buy single estate extra virgin olive oil for finishing your best dishes, raw and cooked, and sometimes for a delicious stir fry.
See our range of single estate extra virgin olive oils.
Single Origin Extra Virgin Olive Oil
As I mentioned above, mixing extra virgin olive oils from different estates is not necessarily a sign of low quality.
When the farm owns the mill and proper storage facilities, they can opt for a different strategy: they produce their single estate with their own label and also a so-called “single origin”, either mixing local producers’ oils they have milled or mixing different oils coming from around the country. In the latter case, they usually use extra virgin olive oils from medium size farms who prefer to sell in bulk rather than develop their own brand. This is just a business choice that guarantees a smaller but secure and quick income. It’s got nothing to do with low quality but with business stability.
In the estate milling and mixing third parity olives / oils there is always an olive oil sommelier that decides how to mix different extra virgin olive oils, more or less intense and with different hints of flavour and aroma to create a perfectly balanced blend with a low level of acidity and a great aroma and flavour. The quality of the extra virgin olive oils used and the blending skills of the sommelier make the quality of the final product. If the final product is organic single origin extra virgin olive oil, all the oils mixed in the blend and the bottling company have to be certified. The final product is tested in a lab and the production and supply chain are guaranteed by the MIPAAF, the Italian Ministry of Agricultural and Forestry Affairs.
You usually buy single origin extra virgin olive oil for everyday use, cooking or finishing.
Check our 100% Italian Single Origin Organic EVOO.
Which Extra Virgin Olive Oil Shall I Buy?
In Italy, we usually stock some 5L cans / wicker bottles for everyday cooking and a few 1L cans / bottles for finishing special dishes. We are aware that the world of extra virgin olive oil is very complex, should you have any questions regarding our products, get in touch via email, phone or social media. We are advocates of transparency and traceability.
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FOOD & ART is a classic combination, ageless and quintessential amusement.
Two ways of delighting the senses complementing each other. You make your best memories when the atmosphere is cosy, the food is excellent, good wine warms your heart and slows down the hours and beauty surrounds you.
Painting your inner world on canvas is a work of art and so is preparing a mouthwatering recipe.
This is how we ended up being attracted by the combination of food and art: the best restaurants we've ever been nurture all your senses with art exhibitions and the best exhibitions are those where food is not accessory.
Meet Fausto Borioli, an amazing Italian painter that mixes colours and textures mastering the spatula technique in a unique way. It makes you dive in the beautiful abyss of the soul without fear
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If you belong to the second one instead, you will have to establish which category your loved ones belong to. Foodie? Techie? Fashionista? Homeware nutter? Super healthy fitness enthusiast? Garden Jedi? Once you will have this figured out, you can narrow down the list of potential gifts. And fun starts! Find specialised websites and shops and browse the constantly growing offer of sustainable gifts. More and more information on traceability, materials, production processes is available to feed your insatiable eco-friendly curiosity. And your sustainable Christmas gifts become a reality!
How can we help?
At Olivocracy we can definitely help you with your foodie, healthy champion and environmentally conscious friends! There is no chef or cook who doesn’t know the importance of condiments for their preparations to be successful. We often take it for granted but imagine a life without salt, fats and acid? Like chef Samin Nosrat teaches us in this unmissable documentary https://www.youtube.com/watch?list=LL1dS1UoMZ4IUOhdfxSBDBag&v=2oKbs4jAf7Mb
There is no healthy champion and fitness enthusiast who opts for trans fats and processed sauces instead of low-calorie condiments and good, nutrients-packed vegetable oils.
There is no environmentally conscious person, buying or receiving a gift, who is not aware of the importance of organic and biodynamic farming, the protection of biodiversity and the agronomic heritage.
So follow this link and enjoy your organic and biodynamic condiments Christmas shopping. Recycled packaging for your eco friendly gifts and sustainable Christmas hampers are available on request. Contact us anytime if you have questions or doubts. :)
ARE YOU A BUSINESS?
We collaborate with any actors in the food business (delis, restaurants, organic shops, free-from shops, supermarkets, food service and food processing) wanting to expand their organic and biodynamic food portfolio.
Contact us at talk.to.us@olivocracy.co.uk or 07583159248 for a B2B quote.
We personalise packaging on request and offer bulk containers and gift formats.
At Magna Mater foods we love organic & biodynamic farming and work directly with small to medium scale producers in Italy and the UK.
OUR RANGE
Extra Virgin Olive Oils
Balsamic Vinegars & Condiments
Organic Refined Sugar Free Compotes
Organic Sugar Free Juices (never from concentrate)
Organic spices
MOQ FOR SMALLER CONTAINERS
Vinegars: 10 boxes (also mix and match). 1 box = 6 bottles
Extra virgin olive oils 250ml, 500ml, 1L, 5L: 42 cans
MOQ FOR BIGGER CONTAINERS
200L tank
WE TELL YOU EVERYTHING ABOUT OUR EXTRA VIRGIN OLIVE OILS!
When looking for the highest quality, it is hard work. In order to establish B2B relationships with all sort of stockists, from a small deli to high street supermarket, we require laboratory tests for each of our biodynamic and organic extra virgin olive oils, to guarantee a low level of acidity (<0.3%) and possibly a high level of antioxidants ( 350/710 mg/l for the intense #ONE and #TWO). These parameters will guarantee an extraordinary taste and a longer life, not to mention the health benefits of consuming it, both raw and cooked.
#ONE (biodynamic) and #TWO (organic) are extra virgin olive oils produced with local single estate olives in a FAO GIAHS, a globally important agricultural heritage. Supporting farmers producing in a GIAHS helps the survival of traditional farming practices aiming at excellence over profit at all costs, of ancient species and the preservation of biodiversity.
This is why we establish fair relationships with the producers and reward their hard work, the passion, the knowledge and the willingness to integrate tradition with innovation always in harmony with nature cycles. It is a trade that is fair to all the actors: the producers, the environment and the consumers.
#ONE and #TWO are PDO (Protected Denomination of Origin) extra virgin olive oils. The PDO labelscosts 1 Euro each and need to be ordered.
The new harvested extra virgin olive oil is usually available from December / January.
We also offer a mild extra virgin olive oil, a light oil which is a unique blend in the world. It is produced in Calabria, in the south of italy. It is #THREE that is a blend of four mild, aromatic varieties: Dolce di Rossano, Frantoio, Leccino and Taggiasca, all grown in the Calabrian olive grove.
Then we offer an “everyday” extra virgin olive oil, very versatile, it can be paired with every food, it’s organic and 100% Italian.
THE ONE & ONLY BIODYNAMIC BALSAMIC VINEGAR PRODUCER IN THE WORLD!
We are the point of reference for Guerzoni in the UK, the first and only biodynamic balsamic vinegar producer in the world.
The PGI range of Balsamic Vinegars of Modena, the Traditional Balsami PDO, 12 and 25 years and a whole range of Demeter certified condiements.
The Demeter certification does not allow the use of caramel and concentrated grape must in the balsamic vinegar production so our balsamic vinegars are all made of ONLY 2 ingredients: red wine vinegar and cooked grape must. No sugar, no thickeners, no colours, no added sulphites...nothing but excellence!
BEST BULK OLIVE OIL SUPPLIERS (ORGANIC AND BIODYNAMIC OF COURSE!)
We are looking for stockists: chefs, delis, independent food shops or part of a chain, restaurants, corporate businesses and distributors. You are experiencing an increasing demand of organic and biodynamic food, wanting to add a touch of deliciousness to your dishes or looking for the latest market trends to sell on your shelves?
We are bulk extra virgin olive oil wholesalers, we sell biodynamic and organic extra virgin olive oil in bulk, from 500ml cans, to 200L containers.
To some people the word “bulk”sounds like low quality, but when someone use large amounts of a product, it is cheaper and more practical buy in bulk. However, the products are the same top quality condiments we sell to private clients, delicatessen and artisan food shops, farm shops, chefs and supermarkets: certified organic and biodynamic extra virgin olive oils, balsamic vinegars and condiments.
If you want to enquire about our wholesale prices, please contact us at 07583 159 248 or at talk.to.us@olivocracy.co.uk
If you are looking to buy bulk olive oil for your organic and biodynamic cosmetics and supplements (soap, moisturizing creams, face masks, hair products, shampoos, conditioners and hair masks, supplements etc.), contact us and we’ll offer you a tailor-made solution.
We aim to long - term B2B relationships with our partners, we offer fun and divulgative tasting sessions and we are happy to train staff in condiments and food pairing if needed.
]]>October was gray and wet, November has just started with the promise of colder nights and further shortening of daylight, we’re going back in lockdown on Thursday...raise your hand if your mood swings are becoming a bit of a roller coaster. Of if you only know one emotional color…blue! When we feel like that, we often indulge in too much food, too many drinks and not enough exercise. Been there, done that!
Now imagine there is a way to be more emotionally stable, energetic and fitter….and eat yummy food! Introduce some principles of the Mediterranean diet without giving up your trips to the local farmers’ market and you’ll be grateful you read this article!
What is the Mediterranean diet?
The Mediterranean diet is a great way to stay healthy and fit. True that when we think about Mediterranean food we start mouthwatering, remembering the amazing lunch in that Italian trattoria, the Spanish tapas, moussaka, pizza, you name it. But reality is that those rich courses are our festive meals. Our ancestors used to have more elaborated meals only on a Sunday or for special occasions. On a normal weekday the staple foods were wholegrain cereals (not pasta and white brad every day!), legumes, vegetables, fruit, nuts and seeds, eggs, cheese and some fish and meat according to the agronomic heritage and availability. Obviously seasoned with olive oil! Another important aspect of the Mediterranean diet is conviviality, which is almost as important as the food for our health. And let’s not forget about exercise. Grannies never spent more than 10 minutes sitting, bike and feet were their mode of transport and walking in nature and dancing were their main entertainment activities!
Health Benefits of the Mediterranean Diet
Let’s have a look at all the mental and physical benefits of the Mediterranean diet:
Ladies and gentlemen, we are proud to introduce you to our new range of organic and biodynamic condiments: a range of vinegars (balsamic and non-balsamic) and two new entries on the UK market!
You all know apple cider vinegar and its amazing super-powers! We’ll talk about this in another article soon. I think it is more urgent to talk about balsamic vinegars as there’s a lot of confusion around the subject, in Italy as well as in the UK. Therefore, we would like to provide some useful information on the where, what, how and when (or, more precisely, how long for) :
What?
There are two protected denominations for the balsamic vinegars, Traditional Balsamic Vinegar of Modena and Reggio Emilia PDO and Balsamic Vinegar of Modena PGI.
Where?
A PDO or PGI product can only be produced in a certain area, like Champagne, for example. Balsamic Vinegar of Modena and Traditional Balsamic Vinegar of Modena and Reggio Emilia can only be produced in Modena, Reggio Emilia and the Emilia Region.
How and when?
The Traditional Balsamic Vinegar of Modena and Reggio Emilia PDO (Protected Denomination of origin) is that little but expensive 100 ml bottle that ranges between £40 and a few hundred pounds according to the aging period which has to be a minimum of 12 years.
It is made of grape must cooked for two days until it is reduced to 25% of its original volume and then aged in a system of barrels for at least 12 years.
The barrels have to be an odd number, no less than 5 and usually no more than 9, they are made of different types of wood and are arranged by size from the biggest to the smallest. The biggest barrel, external to the series, is called “badessa” (abbess) and it is where the fermentation starts. Then, once a year, the Traditional Balsamic Vinegar is transferred to the next barrel along the set, usually in winter or spring. After a few years, it reaches the smallest barrel. The “badessa” is topped up with some new cooked grape must every year and every barrel is refilled with product by the previous in line.
During the summer, some of the water component of the Traditional Balsamic Vinegar evaporates making the liquid thicker and more flavoursome. The wood works as a semipermeable container, that lets the water evaporate but keeps in other volatile substances that contribute to the aroma.
After a few years, we end up with layers of traditional Balsamic Vinegar of a different age in all the barrels. The bottom layer of the smallest barrell is the oldest traditional balsamic.
Enough for a headache, isn’t it? This is why in the Vinegar Cellar (that is actually not a cellar but a loft) there is an expert technician overseeing the process. He’s called “The Master of the Vinegar Cellar”.
Different story for the Balsamic Vinegar of Modena PGI (Protected Geographical Indication). After cooking the grape must, it can be mixed with red wine vinegar in different percentages and stored in barrels for at least 60 days. If the duration is superior to 3 years, the vinegar can be labelled as “aged”.
Usually an entry level Balsamic Vinegar of Modena PGI has 20% of cooked grape must and 80% of red wine vinegar and is stored for 60 days.
The longer the storage period and the higher the percentage of cooked grape must, the thicker and more expensive the Balsamic Vinegar of Modena PGI is.
Which one would I recommend? Depending on how often you use it, on which food, how you like it and how much you are willing to spend.
Articles for food and vinegar pairings will come soon!
If you add white wine vinegar instead of red wine vinegar to cooked grape must, you obtain the White Condiment, an amazing pairing for fish and fresh salads.
In order to be sold as Traditional Balsamic Vinegar of Modena and Reggio Emilia PDO or Balsamic Vinegar of Modena PGI it has to be approved and labelled by the Consortium. 2% of caramel is allowed to enhance the colour of the Balsamic Vinegar of Modena PGI (but not in ours, see below).
What’s special about Magna Mater balsamic vinegars?
They are organic and biodynamic, so:
I hope you now have a clearer scenario in your head and if you want to join us for a tasting session, email us at talk.to.us@olivocracy.co.uk to the attention of Eleonora.
Lots of love to your taste buds!
]]>If you have any questions about our olive oils, please let us know. We are happy to address any of your doubts and provide you with all the information needed to make your choice. Choose the best. Choose Olivocracy.
]]>As you can see many of them are under 180°. For grilling and roasting you can use saturated fats as cooking oils / fats if not already contained in the food. Or, you can use the trick of adding extra virgin olive oil or any other oil you like, just at the very end of the cooking process. For baking, it really depends on the temperature and the recipe but most baking recipes require 180° so either clarified butter or extra virgin olive oil or coconut oil can do the job.
Usually our choice is extra virgin olive which is healthier and vegan friendly but we also support the idea of “Carnival” every now and then, that is, breaking the rules of healthy eating. It’s pleasant, it’s relaxing, it’s an experience and a healthy body knows how to deal with a bit of delicious unhealthy food every now and then!
Happy eating, happy life!
At trade shows and tasting events, we offer our audience to try the whole range of vinegars: from the low density Balsamic Vinegar of Modena PGI to the Traditional Balsamic Vinegar of Modena PDO. Then, cherry on the cake, we let people try one of the two ingredients of Balsamic Vinegar of Modena (link of previous article) : the Saba. I don’t know what they expect, but I know their eyes pop out in amazement! It is the typical face of someone trying something yummy for the first time. Your body is delighted and the brain is looking for possible associations: some say Porto, some say molasses, some say prunes. Personally, it reminds me of the Isabella grape jam that dad makes every October, a very liquid and sweet jam. However, in this jam there is obviously sugar added whereas Saba is ONLY grape juice cooked for two days on direct flame until it is reduced to ¼ of its original volume. It only contains naturally occurring sugar and is refined sugar free.
The original recipe comes from the Romans. According to the ratio between the volume of juice they put to boil and the reduced syrup obtained, they had three different products. Saba is the thickest and sweetest of them.
NOT TO BE MISTAKEN FOR FRUIT MOLASSES
Molasses are a mix of a 20% / 25% of sugar and fruit juice reduced. Saba is refined sugar free. Healthier and suitable for savoury dishes as well.
NOT TO BE MISTAKEN FOR CONCENTRATED MUST
Concentrated must is obtained through refrigeration or evaporation of the must. Saba has to be produced according to the traditional method, cooked on direct fire in outdoor containers per ⅔ days..
A lot of balsamic vinegars are made with a mixture of concentrated must and cooked must due to the fact that making concentrated must is easier, quicker and cheaper.
NO REFINED SUGAR, NO COLOURS, NO THICKENERS, NO ARTIFICIAL FLAVOURS
There are some other unwanted ingredients you might find in Balsamic Vinegars: added sugar, caramel, starch and artificial substances to add flavour, change colour and increase density. Magna Mater Balsamic Vinegars of Modena PGI are made of just two ingredients: Magna Mater Saba and red wine vinegar.
IS IT A JAM?
It has a similar taste, but it is more liquid and it doesn’t contain refined sugar that is instead a necessary ingredient in a jam as a natural preservative.
It can replace jams on desserts, crumbles, yoghurt and soft cheese for a healthier and refined sugar free version.
DOES IT CONTAIN ALCOHOL?
No, Saba doesn’t contain alcohol.
DOES IT CONTAIN SULPHITES?
No sulphites are added to preserve but it contains naturally occurring sulphites.
HOW SHALL I USE SABA?
Saba is amazing on:
ANY QUESTIONS? FIRE OFF!! :)
Eleonora
eleonora.angelelli@olivocracy.co.uk
]]>We explain today biodynamic farming principles in 7 points. Here, you can find out more about one of the most sustainable farming methods and how it can have a positive environmental, economical and social impact.
A biodynamic farm is a living organism made up of many connected elements: fields, plants, animals, soil, compost, people, the universe and the peculiarity and uniqueness of the region.
A biodynamic farmer supports and nurtures all these elements and recognises their interdependence. He manages the dynamic whole they form, allowing them to thrive individually as well as work in harmony together.
There is a constant dialogue with Nature strengthening the understanding of the dynamics of the farm. Through the knowledge and awareness generated by observation and listening, the farmer can help the land express its full potential without stretching its capacity.
A biodynamic farm is characterised by the unique biodiversity fingerprint of its environment: a web of fruits, vegetables, plants, herbs, flowers, animals, water and its peculiar microclimate that the farmer nurtures maximising its health and vitality.
In a farm showcasing a biodiversity of plants and animals and a habitat with natural predators, pests and diseases cannot thrive. Diseases and pests often point to an imbalance in the organism, it is Nature sending a signal and trying to correct the imbalance.
Biological controls can be used, but a biodynamic farmer tries to go to the root of the problem and solve the underlying imbalance.
In a biodynamic farm there are both plants and animals as in every natural ecosystem. The presence of animals makes the system more balanced and prevents nutrients deficiency and pollution. Manure is composted with plants and soil to become a powerful natural fertiliser.
Cover-cropping is a common practice to improve the fertility and quality of the soil, to prevent erosion, to suppress weeds and control pests and diseases.
The biodynamic farm aims to be self-sufficient and minimise external input. The objective of biodynamics is regeneration and resilience of the whole farm organism.
Biodynamic preparations can be added to manure or sprayed. They protect and enhance the health of the plants and the soil bringing a full spectrum of nutrients and powerfully concentrated beneficial substances. The soil is revitalised thanks to multiplied microbial diversity and has more ability to store water and nutrients. The plants become more resilient to pests, disease and extreme climate conditions and have long powerful roots that allow them to source water from the soil. Thus, there is a decreased need for human input in terms of water with positive repercussions in the safeguard of our most precious resource.
The biodynamic calendar is based on traditional farmers' knowledge and provides information and indications of optimal times for sowing, transplanting, cultivating, harvesting and using the biodynamic preparations.
A biodynamic farm is deeply rooted in the agronomic and cultural heritage of its region and intimately connected to the local community.
Not only does it bring benefits to the area in terms of purified air, water and soil but it also contributes to an educational process for all the inhabitants of the area. In fact, biodynamic farmers often partner with other local farms, schools, restaurants, medical and wellness facilities and other organisations to spread the love for the land and the peculiarities of the territory and to enhance the connection between locals and their agronomic and cultural heritage.
Biodynamics is the most sustainable way of farming, regenerating soil, plants, animals, people and the whole environment. Each farm gives a generous contribution to the ecology, the economy and the society of its local community. It is a regenerative approach under multiple points of views that enables communities to face the environmental and social challenges peculiar of our times. The biodynamic standards are consistent all over the world and are guaranteed by the Demeter logo.
During the many tasting sessions, markets and trade shows, people, in front of bread and extra virgin olive oil, have always asked for balsamic vinegar. It seems normal for them to associate olive oil and balsamic vinegar when thinking about Italian cookery. Well, I must admit they are right. Sooner done than said, we brought on board our unique range of biodynamic balsamic vinegars and condiments.
]]>Sooner done than said, we brought on board the one and only biodynamic Balsamic Vinegar of Modena PGI. And while we were at it, we decided to create a whole line of vinegars and condiments whose members, together with Balsamic Vinegar of Modena PGI, are: Biodynamic Apple Cider Vinegar, Biodynamic White Condiment (a sort of white balsamic vinegar) and Organic Cooked Grape Must. The new line needed a new name and we decided to use the name and logo of our company, Magna Mater. The Magna Mater, which means Big Mother, as the pre-roman goddess of nature, soil and fertility.
A few words for each of these products for you to fully appreciate their preciousness.
Biodynamic Balsamic Vinegar of Modena PGI is a low density balsamic vinegar. What does “low density” mean? Balsamic vinegars are made of a mixture of cooked grape must and red wine vinegar. The higher the percentage of cooked grape must, the more precious the product is, up to a 100% of cooked grape must aged in barrels for 12 to 25 years which is the most refined version of it and it is called Traditional Balsamic Vinegar of Modena and Reggio emilia PDO. We opted (for now) for the lowest density, which is 20% cooked grape must and 80% red wine vinegar aged in oak barrels for 2 months. Why did we opt for this? Because it is the most affordable and best known by consumers, who, however, when trying Magna Mater Balsamic Vinegar of Modena PGI, will certainly appreciate the flavour of a product which has not been altered with colours and thickeners. Not to mention the health side of consuming a biodynamic product with no unwanted substances.
Available on request: three more levels of density of the Balsamic Vinegar of Modena PGI and the Traditional Balsamic Vinegar of Modena and Reggio Emilia PDO, 12 or 25 years.
Biodynamic Apple Cider Vinegar is raw and unfiltered AND it’s biodynamic, just to make sure that when you drink your shot in the morning or put it in a drink or use it on your dishes, you don’t spoil its health benefits with pesticides coming from the conventionally grown apples used in other products on the market. The flavour is more gentle with a stronger hint of apples than other ACV on the market which makes it more palatable for those, like me, who are not big fans of the taste when not mixed ;)
Biodynamic White Condiment is what we call a “white balsamic vinegar”. Why? Because balsamic vinegar is made of cooked (red) grape must and (red) wine vinegar, whereas white condiment is made of cooked (white) grape must and (white) wine vinegar. It makes it more delicate and less acidic, great to finish fish and salads.
Organic Cooked Grape Must is grape juice cooked on direct flame for a couple of days until its volume is reduced to 25% of the original volume. That makes it an amazing, refined-sugar-free sweetener, a sort of liquid jam, full of flavour and texture. It will take your icecreams, yoghurts, desserts, baked goods and chocolate to the next level!
They are waiting for you to love them, and while loving them, you love the planet, your health and the welfare of farm workers! You have plenty of good reasons to say YES I DO to organic and biodynamic gems of flavour and quality!
Recipes with the Fantastic 4? Stay tuned, coming soon!
This time our recipe is a tribute to two staples of English agronomic tradition, onions and carrots, enhanced by (THE) Italian condiments, extra virgin olive oil and balsamic vinegar of Modena. And imagine if these products are all biodynamic: you make the world a better place with your delicious meals!
Ingredients:
Method:
You can also leave it in the fridge and use for the following 2 days or freeze it.
How to use caramelized carrots & onions? We think they are fab with cheddar, goat cheese or mozzarella. Not to talk about eggs. Amazing with sausage if you eat meat. A lovely complement for salads. Said that, all you need is to be creative. Upgrade your sandwich, make a fab pizza with mozzarella, sausage and caramelized onions, try with scrambled eggs, garnish your bruschetta, make a funky version of soffritto, you name it!
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