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    Some people like to cook beautifully, others to have a beautiful kitchen. Thus, what is  better than a cooking product that tastes great and dramatically decorates your kitchen? This spring, Giangrandi Gourmet decided to attend the Miami Home Design and Remodeling Show 2012 to please both tastes. From March 23rd through March 26th, we exhibited all our products and offered hot deals on all of them.

     

     In addition, Giangrandi Gourmet sponsored Chef Paulette and her culinary kitchen experience at the show. Chef Paulette and her team did a marvelous job; by creating different recipes, giving cooking tips, and doing many other activities that offered plenty of entertainment during the event. Finally, Giangrandi Gourmet made a raffle, giving away a beautiful GG gift box (valued at $90), which a lovely lady became the lucky winner.

     

     Therefore, this show was a great success for us! Our team had a blast! The show was well organized, the attendees had a great time, and we got to meet a lot of new customers from our local community.  We are grateful for the opportunity to share our liquid gold and we wish them all the happy and tasty “Healthy Pleasures” life has to offer.

     

     GG




    “Another Boost for Olive Oil”

    According to the Harvard Heart Letter (2011), in June 2011, a study conducted in France found a relation that associates the “consumption of olive oil with reduced risk of stroke” (p. 6). The study results shows that participants who used olive oil for cooking, were “41% less likely to have had a stroke over a five-year period as those who rarely or never used olive oil” (p.6).
    Retrieved from: Another day in the sun for olive oil?. (2011). Harvard Heart Letter, 22(1), 6.

    New products are coming!!!

    New products are coming!!! On 15, 16, 17 and December 18, during “La  Feria del Sanguche” in Chile, we launched our new line of gourmet products. The “Ají Cristal,”  “Ají Cacho Cabra,” and “Aceitunas Verdes” are a splendid combination of flavors that give life to your taste. These delicious pates will be available soon on our locations, website, and Amazon. Get ready for the new taste of a healthy pleasure!!

    Giangrandi Gourmet on Amazon!!!

    Great news!!! Now you can find all our products on Amazon. Don’t miss our “Super Sale” in the Giangrandi Premium Extra Virgin Olive Oil – Organic Blend. Click HERE for more information.

    Olive Oil Pound Cake with Glazed Apples

    Adapted from Stephanie Prida, Balsan, Chicago
    Yield: 8 servings

    INGREDIENTS
    * 3 cups all-purpose flour
    * 1½ tablespoons baking powder
    * ½ teaspoon salt
    * 4 large eggs
    * 1¼ cups sugar
    * Zest of 2 lemons (about 2 tablespoons)
    * 1½ cups Giangrandi delicate extra-virgin olive oil
    * ⅔ cup whole milk
    * ⅓ cup brandy
    * ⅓ cup fresh orange juice (from about 1 medium orange)
    * Glazed Apples (recipe follows)
    * 1 cup walnuts, toasted
    * Glazed Apples
    * 1 cup sugar
    * ¼ cup water
    * 4 Honeycrisp apples–peeled, cored and cut into ¼-inch slices (about 4 cups)
    * ½ cup apple cider
    * ½ cup Calvados

    DIRECTIONS
    1. Preheat the oven to 325˚ and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with nonstick cooking spray.

    2. Make the cake: In a medium bowl, whisk the flour with the baking powder and salt and set aside. In a large bowl, whisk the eggs with the sugar until combined; add the lemon zest, olive oil, milk, brandy and orange juice and whisk again until combined. Add the dry ingredients to the wet ingredients and whisk until combined.

    3. Transfer the batter to the prepared baking pan. Bake the cake, turning halfway through, until golden brown and a toothpick inserted into the middle comes out clean, about 1 hour 15 minutes. Let the cake cool on a rack for 30 minutes, then run a knife around the edge of the loaf and invert it onto the rack and let cool completely.

    4. While the cake cools, make the apples: In a medium skillet, cook the sugar and water over medium heat, swirling the pan (do not stir the sugar and water with a spoon), until dark amber, about 8 minutes. Fold the apples into the caramelized sugar. Add the cider and Calvados and cook over medium heat until the apples are tender and translucent, about 8 minutes.

    5. Cut the loaf into 8 slices and divide among 8 plates. Garnish with the glazed apples and walnuts and serve immediately.

    The International Olive Council held a meeting in Reggio Calabria on 21 October 2010 to discuss Geographic Indications (GIs) for olive oil and table olives. Documents and presentations from the meeting were published on 4 November. Mohammed Ouhmad Sbitri, Executive Director of the IOC, in introductory remarks said, “These two products of the olive tree are key elements of the Mediterranean diet and are traded extensively on the international marketplace. This makes it essential to protect and showcase their attributes, and geographical indications are precisely the tools that are being used increasingly to do so.” Bestowing Geographic Indications is, however, not easy. Problems lie in what the criteria
    should be; who confers the special designation; and once an olive oil or table
    olive has the designation, who protects and polices it.
    Continue reading…

    You’re Not A Virgin

    I can’t love you any more.
    Ok, I can, but I won’t be able to trust you as well.

    A recent UC Davis study has found that many imported “extra virgin” olive oils fail international (and US) standards. The report was conducted by Dr. Edwin N. Frankel, Dr. Rodney G. Mailer, Dr. Charles F. Shoemaker, Sr. Selina C. Wang and Dan Flynn. They tested the quality of “EVOO’s” in the shelves of California supermarkets at two different laboratories using methods approved by both the IOC and the USDA. They found that many of those so called “Extra Virgins” failed tests for standards in different areas including: Oxidation by exposure to elevated temperatures, light and/or aging, adulteration with cheaper refined olive oil, poor quality oil made from damaged or over ripe olives, processing flaws, and/or improper oil storage. The results (and I am including only USDA standards, the German standards brought in higher failure rates): 69% of imported olive oil samples labeled as EVOO failed to meet standards for EVOO. 31% failed standards for UV absorbance. The study only included 14 samples of “EVOO” found in California supermarkets. Is this an accurate count? Possibly not, but I have a feeling that if they took a greater sampling, the results would be just as shocking. Now, how do we get our hands on that list?

    UPDATE: California restaurateurs have filed suit with the Orange County Superior Court against the following brands for fraud and misrepresentation including Bertolli, Filippo Berio, Carapelli, Star, Colavita, Mezzetta, Pompeian, Rachael Ray, Mazolla and Safeway Select.

     

    SERVES 2

    Ingredients:
    8 oz. trimmed center-cut beef tenderloin
    3 tbsp. Giangrandi Intense extra-virgin olive oil, plus more to taste
    1 egg yolk
    3 tbsp. salt-packed capers, soaked in water, rinsed, and drained
    2 tbsp. minced flat-leaf parsley
    1 small red onion, minced
    1 red thai chile, stemmed, seeded, and minced
    Fleur de sel and freshly ground black pepper, to taste
    Sherry vinegar, to taste
    Dijon mustard, for serving

    Preparation:
    1. Chill beef in freezer for 45 minutes. Transfer beef to cutting board and, using a very sharp knife, cut beef lengthwise into 1⁄8″-thick slices. Julienne each slice, and cut each julienne crosswise to finely mince beef. Transfer beef to a bowl and refrigerate.

    2. Drizzle oil into a medium bowl and stir in egg yolk. Add capers, parsley, onions, and chiles; season with salt and pepper. Fold in reserved minced beef and season to taste with more of salt, pepper, and oil, if you like, along with a few drops of vinegar. Mound tartare on 2 chilled serving plates and serve with Dijon mustard.

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