Campobello Olive Oil Information & Resources 

Beginning in 1863, Domenico Bascio devoted his entire life to farming the olive groves he inherited from his family. His son, Alessandro, continued the family tradition using the secret methods handed down from his father. Today, the third generation of olive oil growers, Domenico Bascio, the young grandson of the original Domenico, is proud to offer the "Campobello Riserva" brand extra virgin olive oil.

Throughout the centuries, balsamic vinegar has been considered a prized possession of the Italian people. Today, it is made in the same method by which it was produced in ancient times. Campobello Balsamic Vinegar is made by a family that has been producing it since 1889, handing down the secrets from father to son

The purity of the rich taste of the "Campobello Riserva" brand extra virgin olive oil lies in the fact that the olive groves are organically grown and not exposed to chemical spraying. When the olives are perfectly ripe, they are hand-picked off the trees and placed in baskets to breathe. They are then transported to the pressing plant where they are rinsed of impurities and immediately crushed in the traditional dragstone mills. The crushed olives are pressed exclusively in the first cold-press method, thus producing the "Campobello Riserva" brand extra virgin unfiltered olive oil.

Professional Associations

Australian Olive Oil Association

Welcome to the Australian Olive Oil Association website which contains information about the Association and the Australian olive oil market.

The Australian Olive Oil Association Inc. was incorporated in 1993. Its members are importer olive oil who have joined together with the common aim of ensuring that Australian consumers are supplied with top quality olive oil products in a fair and competitive market. The Association also cooperates with other organizations - such as the Australian Olive Association - that aim to foster the growth and development of the olive oil industry.

One of the purposes of the Association is to standardize the terminology for the different grades and types of olive oil like extra virgin olive oil and ensure they are accurately labeled. This terminology should be in harmony with international practice as well as the particular needs of the Australian market, and must then be conveyed to the food industry and the consumer.

International Olive Oil Council

The creation of the International Olive Oil Council, as a consequence of the entry into force of the 1956 International Olive Oil Agreement, was a true act of faith.

Apart from the obvious trade concerns and the need to organize the international olive oil market, this move highlighted the common desire of the members ( olive oil merchant ) to set up and develop a united framework to defend and safeguard the olive tree and olive oil.

For most of the parties to the Agreement, olive farming must necessarily be taken into account in any detailed consideration of agriculture, employment, rural depopulation, trade in agrifoodstuffs,soil and environmental conservation and many other subjects of fundamental socio-economic importance.

As the intergovernmental organization in charge of administering the International Olive Oil Agreement, the International Olive Oil Council has become over the years a unique multilateral tool working for world olive farming.

It is the ideal forum for experts to meet and debate, and provides an exceptional setting for reflection and decision-making where the broad lines of action to secure the future of world olive growing are mapped out.

By coordinating national production and marketing policies for olive oil and table olives, adopting rules and standards to ensure product authenticity and implementing multidisciplinary activities in the fields of agriculture, technology, science and information, the Council has become the linchpin of any multilateral activity aimed at defending and promoting the olive tree and its produce.

More than forty years on, boosted by the support of its members and its experience, the International Olive Oil Council now enjoys undeniable international prestige and it can look to the future with justifiable determination and optimism.

The fact that the prestige of olive oil is growing stronger by the day far beyond its Mediterranean borders confirms that our ancestors were right. At the same time it augurs a new lease of life for this age-old tree and encourages the entire olive community ( including olive oil merchant and importer olive oil ) to continue working for all those who earn their livelihood from olive farming.

National Association for the Specialty Food Trade

The National Association for the Specialty Food Trade is a not-for-profit business trade association established in 1952 to foster trade, commerce and interest in the specialty food industry i.e. extra virgin olive oil.

The NASFT is an international organization composed of domestic and foreign manufacturers, importers, distributors, brokers, retailers, restaurateurs, caterers and others in the specialty foods business. The organization has more than 2,100 current member companies throughout the U.S. and overseas.

North American Olive Oil Association

The North American Olive Oil Association is comñmitted to supplying North American consumers with quality products like extra virgin olive oil in a fair and competitive environñment; to fostering a clear understanding of the different grades of olive oil; and to expounding the benefits of olive oil in nutrition, health, and the culinary arts.

OBJECTIVES

The objectives of this Association shall be:

• to effectively promote the consumption of olive oil through publicity on its nutritional and health benefits, its unique taste characteristics, and the versatility of its uses.
• to adopt terminology for the different grades and types of olive oil ( extra virgin olive oil, italian olive oil ) that is in harmony with internationñally recognized terminology and the particular needs of the North American marketplace; and to provide this information to the food industry, olive oil merchant and the consumer.
• to seek government enforcement of the labeling requirements for the different grades and types of olive oil.
• to establish procedures to assure the accurate labeling for the various grades and types of olive oil.
• to periodically sample olive oil sold on the North American market by the olive oil merchant and to submit it to an accredited laboratory for analysis to determine whether it is properly labeled.
• to serve as a clearing house for laboratory test results obtained by member companies on products that appear to be adulterated or misbranded.
• to represent the industry before government agencies and trade associations, here and abroad, insofar as they affect the North American olive oil market.
• to promote the common business interests of the members.
• to promote the adoption of specific laws and regulations that will benefit the olive oil industry, and to encourage compliance with all laws and regulations that affect the industry.
• to support scientific and other forms of research that will benefit the olive oil industry.
• to afford due consideration to and expression of opinion by the membership on issues affecting the industry.
• to cooperate with other organizations, both public and private, that are organized to foster the growth and development of the olive oil industry.

United Nations Conference on Trade and Development

Olive oil is known from the prehistoric ages as amphoras that contained the golden liquid were discovered all around the Mediterranean basin. Phoenicians grew olive trees in Syria and Palestine and later the Greeks spreaded the crop out all over the Mediterranean countries. Christopher Columbus introduced and importer olive oil  into America and finally in 18th Century Californian olive oil was commercialized. At present it is also possible to find olive groves in Africa, Japan or China.

Description

The main organization dealing with olive oil quality standards is the International Olive Oil Council (IOOC). The standards were adopted on June 6th 1996, during the 74th IOOC Congress. They are recognized by most national or international associations, such as Australian Olive Oil Association (AOOA), North American Olive Oil Association (NAOOA), Tunisian Association of olive oil producing cities, Corporazione dei Mastri Oleari, Euromediterranean Federation of olive oil municipalities (FEMO), Olive Oil Industry Federation (FEDOLIVE) ...

The term olive oil refers exclusively to oil obtained from the fruit of the olive tree. It excludes all other oils obtained by using solvents or re-esterification. Extra Virgin olive oil denomination is reserved for oil produced in a mechanical process and at a temperature which does not damage its intrinsic properties. Refined olive oil corresponds to a processed product which keeps the same triglyceric structure. Mixing olive oil with other kinds of oil is prohibited.

Information, News & Resources

Cucina Italian On Line

Recipes and information on Italian Cooking , how much extra virgin olive oil to use.

Food Network

The Food Network definition of Olive Oil:

Pressing tree-ripened olives extracts a flavorful, monounsaturated oil that is prized throughout the world both for cooking (particularly in Mediterranean countries) and for salads. Today's marketplace provides a wide selection of domestic olive oil (most of which comes from California) and imported olive oil from France, Greece, Spain and Italian olive oil. The flavor, color and fragrance of olive oil can vary dramatically depending on distinctions such as growing region and the crop's condition. All olive oils are graded in accordance with the degree of acidity they contain. The best are cold-pressed, a chemical-free process that involves only pressure, which produces a natural level of low acidity. Extra virgin olive oil, the cold-pressed result of the first pressing of the olives, is only 1 percent acid. It's considered the finest and fruitiest of the olive oils and is therefore also the most expensive. Extra virgin olive oil can range from a crystalline champagne color to greenish-golden to bright green. In general, the deeper the color, the more intense the olive flavor. After extra virgin, olive oils are classified in order of ascending acidity. For more information visit the food network.

Food Reference 

The balsamic vinegar history.

Balsamic means 'like balsamí - and balsam is an aromatic resin - balsamic vinegar simply refers to the fact that it is thick (resin like) and aromatic.

Here is a short summary of Balsamic Vinegar History, where it comes from and how it is made.

The unique and traditional balsamic vinegar of Modena, Italy is made from the  'must' (unfermented juice) of mainly the Trebbiano grape, other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta. These 'musts' cannot have anything added. The must is then boiled down in open pots over a direct flame.  The extract (concentrated juice) from this cooking is now a fruity syrup. At this point some 'mother' of vinegar can be added. ('Mother' is a stringy, slimy substance that forms on the surface of vinegar, composed of various yeast and  bacteria [especially mycoderma aceti] that cause fermentation in wine and cider,  and turn it into acetic acid - vinegar). It is then aged ( aged balsamic vinegar ) in barrels of different woods - first in one, then transferred to another etc. Each company has its own  secret progression of wooden barrels usually including chestnut, ash tree, cherry, mulberry, juniper and oak. The finished vinegar must be at least 6 years  old, and some is aged much longer. The finished vinegar is then presented to the  DOC, a governing body similar to those that govern the quality of French and Italian wines.Balsamic vinegars without this designation on the label are usually unaged, or aged for 6 months to a year in stainless steel  tanks.

International Monetary Fund

The International Olive Oil Council (IOOC) was established in 1959 to administer the International Agreement on Olive Oil, 1956 (1st Agreement), as amended by the Protocol of April 3, 1958. Three further Agreements have succeeded each other since then (2nd Agreement in 1963, 3rd Agreement in 1979, and 4th Agreement in 1986). The International Agreement on Olive Oil and Table Olives, 1986, as amended and extended in 1993, and last prolonged in 2000, is still in force. In accordance with the provisions of the 1993 Protocol, the Council may decide to prolong the Agreement for successive periods not exceeding two years each time. For the time being, the 1986 Agreement has been prolonged until December 31, 2002 (by IOOC Decision of November 16, 2000).

Italian Cooking with Olive Oil

The Olive Oil & Specialty Food Center

 The Italian Olive Oil Center is the only center of its kind in North America, devoted to the preservation and promotion of this delicious and healthy Mediterranean ingredient. It is sponsored by the International Olive Oil Council, the Italian Embassy in Washington, D.C., and in part by The Magazine of La Cucina Italiana.

The Center is home to a selected assortment of estate-bottled extra virgin olive oil that represent the olive oil producing regions of Italy, as well as a superior selection of North American olive oils.

The Italian Olive Oil Center offers training courses for certified olive oil consultants both by correspondence and at its Manhattan location; Olive Oil Dinners and tastings; and the Olive Oil of the Month Club for olive oil lovers who wish to sample a variety of exceptional estate-bottled Italian extra virgin olive oil.

Italian Life Tips

Italian Life Tips is a great source for Italian information, read about balsamic vinegar , balsamic vinegar history and how to look for aged balsamic vinegar.

Olive Oil Source

The Olive Oil Source has created  a centralized area to:

FOR PRODUCERS:

Oliofranti.it

Italian Olive Oil

Sauce Magazine

Much like "wine", the term "balsamic vinegar" can mean any number of things. Certainly, balsamic vinegar is a condiment that has enjoyed a tremendous surge in popularity in recent years. Since making "traditional" balsamic vinegar involves a very time consuming process and results in a very expensive product, "non-traditional" balsamic vinegar have flourished in the marketplace. But what exactly are the differences and are they really that important?

Traditional aged balsamic vinegar is made in the hills near Modena, Italy and its production and export is strictly controlled by the Consortium of Producers of the Traditional Balsamic Vinegar. The vinegar is made through the natural fermentation of Trebbiano grapes, which are grown in the region. Through each iteration, the vinegar is poured into a series wooden casks (typically made of oak, chestnut, cherry, ash, and mulberry), each imparting a different flavor to the concoction. In all, it takes 12 years to make a "tradizionale" balsamic vinegar and 25 years to make a "tradizionale extra vecchio." Although the rich flavor of the real thing is inimitable, the cost is often prohibitive to many consumers (often costing in the $100 per bottle and up range).

As mentioned earlier, "non-tradizionale", or industrial, balsamics have become increasingly popular, even in the Modena region of Italy. Clearly, this is a more practical approach to using balsamic vinegar, especially in recipes calling for large amounts of the condiment. And many industrial balsamics offer an excellent taste. The trick is to start trying the industrial versions and find one that is both appealing to both your palate and budget. Industrial balsamics are available in grocery stores usually starting around $10 per bottle or less and ranging upward. Traditional balsamic vinegars are available primarily in specialty stores, many times locked up alongside the fine wines and liqueurs. Be forewarned, though, that even industrial balsamics can become quite expensive. However, most people find that keeping a bottle of balsamic vinegar in the kitchen, even if it is not an expensive "tradizionale", can play a big part in creating unique culinary magic.

The Culinary Institute of America

The Culinary Institute of America is a private, not -for-profit college dedicate to providing the world's best professional culinary education.

The Gourmet Retailer

The Gourmet Retailer Magazine has been serving retailers in the specialty food ( importer olive oil ) and house wares industries for over twenty years. The magazine offers comprehensive articles on various issues that concern specialty food and house wares retailers, from staff training to the latest trends in prepared foods. Our issues feature articles on a wide variety of topics, including: product merchandising, display ideas, the coordination of special events, product introductions, trade show previews and reviews, coffee and tea studies, house wares research reports, perishable foods, and much more.

Chamber of Commerce and Business Associations

Corporate Resource Alliance

Lakewood Chamber of Commerce

Monmouth Ocean Development Council

New Jersey Business & Industry Association

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