Flavor Profiles & No.9 Back In Stock
Ciao, Skyler and Giuseppe here from EXAU. We’re writing to you from sunny Austin, Texas where we’re eating our weight in HEB fresh tortillas, tacos, BBQ, and pho.
It’s been surreal traveling internationally in what’s beginning to feel like a ‘post Covid’ world. Although we aren’t quite ready to ‘go back to normal’, it’s been really exciting seeing folks out and about enjoying their lives. We're just happy to be able to soak up some Texan sun and know our products are getting to customers.
Let's Chat 2021 Harvest
Last month the EXAU 2021 harvest arrived to the warehouse in Texas and all orders have shipped! So today let’s talk about the flavor profiles and pairings for these oils because after all it was our best harvest to date.
The Avus
Named after Giuseppe’s grandfather, the Avus was produced with estate-grown Leccino, Pendolino, Frantoio, Moraiolo, Carolea, and Coratina olives. Why so many types? Well, Nonno Francesco loved olive trees and wanted to promote natural pollination, so almost 100 years ago he planted a variety of trees within the same property. This year we produced less than 1,000 bottles of the Avus.
Nose: Fruitiness of olives harvested green, sensations of green pepper followed by apple, fresh almond, hints of exotic fruit.
Mouth: Light sensation of lettuce followed by bitter almond and strong arugula, black pepper.
Finish: Sensations of fresh fruit.
Pairing: Pasta with tomatoes, pasta with seafood, rabbit, delicate cheese, light soup.
*The Avus individual bottles are sold out, but you can shop the Trio*
The Lina
The Lina is Giuseppe’s mother’s namesake. 4 kilometers from the Ionian sea and 80 meters above sea level perches 10-year-old Coratina olive trees on a hillside of stone and clay. The Lina is produced exclusively with this Pugliese olive which has a poised and distinguishable terroir when grown in Calabria. The Lina also has our highest polyphenol content to date at a whopping 926 *proud*.
Nose: Fruitiness of olives harvested at the correct time of ripeness. Opens with sensations of ripe banana followed by almond, hints of exotic fruits.
Mouth: Bitter, opens with green banana followed with sensations of bitter almond.
Finish: Spicy pepper, notes of exotic fruit.
Pairing: Legumes, mushrooms, artichokes, strong soup, grilled red meat and gamey meat.
The Turi
The Turi is named in tribute to Giuseppe’s father, Salvatore. He retired early and planted olive trees on the property where much of the Carolea and Coratina olives used for the Turi grow. Today you’ll find trees from 100 to 3 years old planted by three different generations of farmers. Located 25 meters above sea level and just several hundred meters from a cliff that faces the Ionian sea, these trees benefit from soaking in the sun and a refreshing iodine breeze.
Nose: Opens with green olives, followed by almond, fresh-cut grass. Aromatic herbs and hints of tomato leaf.
Mouth: Well-balanced bitterness with a firm sensation of chicory and bitter almond.
Finish: Persistent bitter almond.
Pairing: Bruschetta, vegetables, baked fish, chicken, red meat and gamey meat.
The No.9 (New!)
Since 2019 customers have been asking for an XL size product, something they could hardcore glug and feel no shame using to bake or (gasp!) fry. Enter the No.9. At 3 liters this big lady is perfect for those that thoroughly enjoy using large amounts of oil in the kitchen (i.e. everyone with taste buds). This oil is produced with late harvest Coratina olives located just down the road from the mill. It has medium fruitiness and is great for baking, frying, and jarring.
Too many choices? Non preoccuparti, we got you.
For The Dabblers
We recommend the Trio which includes 1 Avus, 1 Lina, and 1 Turi. Try all three oils without committing *options*.
Whether you're eating salad, cheese, pasta, or meat you'll always have the right oil on hand.
Bean/Veggie Lovers
Try the Due2, it includes 1 Lina and 1 Turi. This is the set for the garlic girls, bean lovers, and BBQ queens. It's spring and you don't have time for mediocre oil on your asparagus.
BTW this was the set included on Oprah's Favorite Things in 2020. We love a come back!
The Big Life
You like to entertain, bake, or just go hard with the EVOO (we see you!).
You'll always have oil for olive oil cake (or brownies!!) and you might be pouring some into smaller bottles for your family/friends. Hey, sharing is caring.
Cooking With Olive Oil
Probably our #3 FAQ is "can I cook with EXAU oils?". Yes, you can cook with all extra virgin olive oil! In fact, human beings have been using all grades of olive oil for cooking and food prep for thousands of years and it’s essentially the core of the Mediterranean diet.
How To Cook With EVOO:
Heat at least 1 tsp of extra virgin olive oil in a pan on low or medium heat for approx. 40s or until the oil begins to look very shiny when moved around in the pan. If on medium or medium low heat it should not smoke. If the oil does smoke the heat is too high or the pan is too thin. Once oil is heated, add food to the pan and cook as you usually would.
What Not To Do:
Heat olive oil on max/high heat
Leave olive oil on heat and walk away
Let the oil smoke profusely and continue cooking (think clouds of smoke, kitchen fire)
These might seem obvious, but we always get questions about how to cook with olive oil and smoke points. It's always good to go back to the basics and build a sturdy foundation. Read more about how to cook with extra virgin olive oil and smoke points here.
Test Your Skills
The best way to test your extra virgin olive oil cooking skills is to make Pasta Aglio e Olio (use spaghetti). The sauce base is just olive oil and garlic, so if you burn it you'll know it's time to shift gears. The garlic should lightly simmer to scent the oil and still be sweet.
Does it sound ridiculously simple? Yes. Have we burned garlic a few times making this recipe due to being impatient? Also, yes. Give it a try and let us know.
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A presto,
-Skyler & Giuseppe
www.EXAUoliveoil.com