We just got word that our olive oil is in. To back up a little in the story, we’ve been peeling back the layers of our cheese production, and attempting to source everything locally. The two especially difficult products to source have been olive oil (no olives in Maine, and not a lot of domestic olive oil) and interestingly, peeled garlic.
A happy meeting at a cheese class last year resulted in the discovery that one of our local caterers, a long-time friend and supporter of AC, Swan’s Way, imports her olive oil from friends in Italy. A couple of emails later, and we were in business! This year we doubled our order, and are eagerly anticipating our delivery of olive oil with a Story!
Stacey writes: “Lily Zanetti has been a friend of my family for 45 years. She began bottling her own olive oil about 17 years ago, made from the olives of 100 year-old trees on her property. Originally, she had the oil, which is processed in Lucignano, made for the enjoyment of her family and friends. But as she started getting more requests for the extra virgin olive oil, her oldest son Alex began to increase production and bottle the oil under the Villa la Piertraia label (Zanetti’s family villa in Lucignano). The villas and olive groves are situated on Zanetti’s family estate, just outside the 12th century town of Lucignano. Best known for its churches, art and Thursday food market, Lucignano is home to just 2,000 people. Located in Valdichiana region of Tuscany, Lucignano is nestled in rolling hills and is surrounded by vineyards and olive groves. Less than a half hour from the better-known towns of Siena, Arezzo and Montepulciano, Lucignano is a medieval walled city laid out in concentric rings radiating from the town square — the only town in Italy laid out in such a way.
I get a shipment once a year. I use the cans, with a milder but still fruity ﬂavor, for all our basic cooking and some of our dressings. I use her bottled oil , which has a stronger ﬂavor, for the oil I serve on the tables and certain other dressings that like having the olive oil have a dominant presence. And I use the oil pressed directly from the olives in her front yard for the ﬁnal ﬁnish on certain dishes. It has an intense fruit ﬂavor with a strong bitter olive ﬁnish.
I have been in Lucignano and watched the olive harvest and the pressing. The bottled oils are still pressed under blankets and not with machines. After the pressing we went back to the contadina’s house (their resident farmer) and had homemade bread toasted in the ﬁre, rubbed with garlic and drizzled with the just-pressed olive oil.”
Garlic remains another challenge. Apparently all the food service peeled garlic in this country is from China! How odd is that? Even the bulk garlic at the grocery store (if I had time to peel it) is from China. It comes with quaint brand names, like Hometown Garlic, but still…! This time of year, we go through probably 10 pounds of peeled garlic a week — not sure what that translates into for unpeeled garlic, but it’s a boatload. Sure would like to find local garlic. Hate the idea of lead in my cheese..