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.
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!!! 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!!
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.
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.
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.
Coffee, wine, chocolate, cheese…now, here come the olive oil tastings. You may have noticed these popping up, and I don’t mean someone handing out swigs from a pill cup at a food festival. These are sit down events, where one takes notes, and compares the fruitiness, nuttiness, or “grassiness” of different oils. Those of you who regularly attend Fancy Food Shows may yawn, but I daresay I notice a growing trend in tastings.
If you’re curious, today’s free event at Whole Foods Pinecrest (11701 S. Dixie Highway) is low-budget way to experiment.
Cecilia Richter, a friend who recently attended a Miami tasting of Giangrandi Chilean olive oil, was surprised at the range of tastes: “I’ve never tasted olive oil like that. It’s almost like drinking it, but you take a really small taste. You can really sense the differences. The milder ones were fruitier. It was like a wine tasting, except you don’t really spit it out.”
You can even find “tasting kits” online for at-home parties, although I’m wary of some of these. Unfortunately, marketers know that many of us crave “rustic elegance,” (that’s a term I saw on Olio & Olive) even if we’re not quite sure what we’re getting. So, just as with many of the “fine” wine tasting kits you may see online, I’d say buyer be careful.
Today at Whole Foods in Pinecrest, you’ll get a chance at their own tasting. Renée Frigo and Daniel Graeff, the founders of Lucini Italia, will guide a comparative olive oil tasting from 6:30 to 7:30 pm. The event is free, but you should reserve a spot by emailing email@example.com, with the subject line: RSVP: LUCINI for SFM. The organizers advise tasters not to wear perfume/cologne, drink coffee, or smoke cigarettes for at least two hours before the event.
It’s part of a Slow Food Miami 5% Day at Whole Foods Pinecrest. Five percent of all purchases will be donated toward the group’s Edible Film Series.
June 28, 2010 (WLS) – Chef Julius Russell of A Tale of Two Chefs takes center stage at the Dominick’s Cooking Corner on July 4. The popular Chicago chef will be closing out the weeklong span of presentations by some of America’s top chefs. Chef Julius will share new recipes along with coveted tricks of the trade. During the action packed demo, Chef will take you on a journey, exploring the flavors of Caribbean, Asian and New American cuisines. The first 150 guests will receive “Chef Goodie Bags” filled with some of Chef Julius’ hand picked culinary favorites.
Chef Julius serves as owner of A Tale of Two Chefs, TV Host on Big Ten Network Executive Chef for KeHe Distributors. Inspired by his training at the Le Cordon Bleu Academie d’Art Culinaire de Paris and New Orleans School of Cooking, he specializing in “World Fusion” cuisine that he describes as carefully blending his French and Creole training with flavors and techniques from around the globe. For more information visit his newly launched, interactive website www.taleof2chefs.comor check out Chef’s new blog post about the upcoming demo “Wait Til This Year” | Taste of Chicago Blog Post. See below for a list of other chefs appearing at the Dominick’s Cooking Corner.
You can meet Chef Julius at 3 pm on Sunday, July 4 at Dominick’s Cooking Corner, just east of Buckingham Fountain at the Taste of Chicago. Or you can try out some of his favorite recipes:
Red Monkey Hickory Smoked Balsamic Steak
3 Rib eye steaks (1in thick)
4T Red Monkey Hickory Smoked Balsamic Seasoning
3T Giangrandi Extra Virgin Olive Oil
1T Smokin Joe’s Garlic Sauce
1T coarse ground black pepper
- In a re-closeable plastic bag, place the steaks, 3T Red Monkey Seasoning, 2T olive oil, garlic sauce & black pepper.
- Massage the ingredients into the steaks. Marinate in the refrigerator for 15-30 min. Remove 5min before cooking.
- Place a nonstick or seasoned cast iron grill pan on the stovetop for 2-3min.
- Place steaks onto the hot pan & let cook for AT LEAST 3-4min without touching them
- Turn steaks over and allow them to cook to desired doneness, 4-5 min for medium rare.
- Remove steaks & allow them to rest on warm serving plates or cutting board for 3min.
- While steak is resting, sprinkle the remaining Red Monkey Hickory Smoked Balsamic Seasoning & drizzle the rest of the Giangrandi Extra Virgin Olive Oil.
- Thinly slice to be a part of bruschetta or serve each steak individually
Sweet & Spicy Broccoli
1lb of chopped broccoli (frozen)
2T Giangrandi Extra Virgin Olive Oil Intense Blend
3T Nature Isle Tropical Gourmet Mango Pepper Sauce
2T Ojai Cook ‘Bite Back’ Teriyaki Sauce
1pk Savory Choice Chicken or Vegetable Broth Concentrate, plus 1/2 cup water
- Place a 10-12in sauté pan on med-high heat for 2min
- Add Giangrandi extra virgin olive oil, heat for 2min more, add the frozen broccoli
- Sauté the broccoli 4-5 min. Add mango pepper & “bite back” teriyaki sauces to the broccoli
- Add the contents of Savory Choice packet & ½ cup water. Stir in, cover and cook on med for 5-7min, until broccoli is heated through.
- Remove pan from heat & serve vegetables hot as a great side dish.
Roasted Red Pepper & Mango Aioli
1 cup Ojai Cook Lemonaise
2T roasted red peppers (pureed)
2T Nature Isle Tropical Gourmet Mango Chutney (pureed)
1T Red Monkey Tres Chili Seasoning
1tsp cayenne pepper
1T Giangrandi Organic Extra Virgin Olive Oil (optional)
- In a metal bowl, add all of the wet ingredients (except olive oil) and mix together with a spoon, until the color is even and the texture is smooth.
- Next add the dry seasonings, mix them evenly into the blend.
- If mixture is too thick, add the olive oil. This will help thin it out and extend the finish when you taste it.
- This is a very wine friendly dipping sauce for roasted potatoes or spread it on a bun to jazz up a turkey burger.