Basil Olive Oil is contributing to the reduction of glass and plastic waste...by offering our customers our 30 litre stainless steel container. Our refillable stainless steel containers (which includes a spout and handles)are top of line in terms of design and function. Not only that, olive oil loves stainless steel as it helps protect the oil from air and light (its arch-enemies!) Just another way to save you some piece of mind...
Golden Olive Eleni Certified Organic Extra Virgin Olive Oil is available in Refill stations at the following stores in BC & Manitoba:
Benton Brothers Fine Cheese
2104 West 41st Avenue
Vancouver B.C. Canada
604-261-5813
www.bentonscheese.com
Hazelmere Organic Farm
1859 184th Street
Surrey B.C. Canada
604-538-3018
Lorenzo’s Specialty Foods Ltd
1060 St Mary’s Road
Winnipeg Manitoba R2M 3S9
204-253-1300
www.lorenzosfoods.ca
McJac Deli & Bakehouse
1763 King George Hwy
Surrey, B.C. V4A 4Z9
604-538-3177
McLeans Specialty Foods
426 Fitzwilliam St
Nanaimo B.C. Canada
250-754-0100
www.mcleansfoods.com
TAP Essence of Thyme
9183 Glover Road
Fort Langley B.C. Canada
604-888-6800
www.tapstore.ca
Sep 2, 2009
Aug 7, 2009
Olives for thought: the new harvest is here!
Finally, another batch of our delicious olives has arrived, for all to taste. Certified organic and specialty olives from Greece, all boasting unique flavours true to the old way of curing this delectable fruit. Here's what we got:
Golden Olive® certified organic specialty green-cracked olives >>
Cured with lemons and anise in a sea salt brine. This specialty olive is prized for its fresh and delicious flavour and is an excellent accompaniment to any dish. From a single estate farm in the southwest of Peloponnese.
Golden Olive® certified organic specialty Agrinion olives >>
Big plump brown [known as Jewel] table olives: a feast for the eye. Naturally cured in sea salt brine, with celery & lemons. From the region of Agrinion.
Golden Olive® certified organic specialty Agrinion olives >>
Big plump green table olives [green in colour, referred to as Blond] that are naturally cured in a sea salt brine with celery and lemons. From the region of Agrinion.
Golden Olive® certified organic Vassiliki Kalamata olives >>
Traditionally cured in sea salt brine with wine vinegar and extra virgin olive oil. Delicious! Large and medium sizes available.
Golden Olive® Vassiliki Kalamata and Green olive tapenades >>
Coarsely-cut olive tapenade ready to use for the service industry. Available in 970g jars (6 per case).
All olives are a product of Greece.
We're here to give you the best quality products and service...Give us a call!
Golden Olive® certified organic specialty green-cracked olives >>
Cured with lemons and anise in a sea salt brine. This specialty olive is prized for its fresh and delicious flavour and is an excellent accompaniment to any dish. From a single estate farm in the southwest of Peloponnese.
Golden Olive® certified organic specialty Agrinion olives >>
Big plump brown [known as Jewel] table olives: a feast for the eye. Naturally cured in sea salt brine, with celery & lemons. From the region of Agrinion.
Golden Olive® certified organic specialty Agrinion olives >>
Big plump green table olives [green in colour, referred to as Blond] that are naturally cured in a sea salt brine with celery and lemons. From the region of Agrinion.
Golden Olive® certified organic Vassiliki Kalamata olives >>
Traditionally cured in sea salt brine with wine vinegar and extra virgin olive oil. Delicious! Large and medium sizes available.
Golden Olive® Vassiliki Kalamata and Green olive tapenades >>
Coarsely-cut olive tapenade ready to use for the service industry. Available in 970g jars (6 per case).
All olives are a product of Greece.
We're here to give you the best quality products and service...Give us a call!
Dec 1, 2008
The slip on olive oil
This current economic climate is ripe for crooks and dishonest olive oil peddlers. Connecticut Takes on Slippery Olive Oil Standards only confirms what we have been telling our customers: real extra virgin olive oil doesn't come cheap.
November 21, 2008
Connecticut takes on slippery olive oil standards
By Susan Haigh
HARTFORD, Conn. (AP) — When food importer Luciano Sclafani spied a three-liter tin of extra virgin olive oil a couple of years ago selling for $9.99, he could tell without tasting a drop that it wasn't legitimate.
Lab tests proved him right. The oil, which should have sold for $25 or $30, was a cheap knockoff, 90 percent soybean oil and 10 percent pomace, the oil that's collected from the ground flesh and pits after pressing.
"Olive oil is the closest thing to my heart that I sell," said Sclafani, president of his family's 97-year-old food-importing and distribution business in Norwalk, Conn.
His revelation helped lead to Friday's announcement by Connecticut consumer protection officials that Connecticut is now the first in the nation to set quality standards for olive oil.
Many nations have standards for olive oil, and its virgin and extra virgin varieties. Extra-virgin olive oil is derived from the first pressing of the olives and has a stronger taste; it is popular to eat with salads or on bread.
But U.S. standards haven't been updated since the late 1940s, making it easy for some suppliers to cut corners and quality.
Connecticut officials say lax standards are also a safety issue — people allergic to soy, peanuts or other foods should know their virgin olive oil is pure.
"It could be a fatal event," said Jerry Farrell Jr., Connecticut's consumer protection commissioner. "At the very least, even if your allergies are more mild, you're going to be sick from what you eat."
Farrell's office received some reports of people in Connecticut experiencing adverse reactions from adulterated olive oil. There have been no reported deaths.
Across the U.S., an estimated 12 million people, including 3 million children, suffer from food allergies. The Food Allergy and Anaphylaxis Network in Fairfax, Va., reports that 90 percent of all food allergies involve eggs, milk, wheat, soy, fish, shellfish, peanuts and tree nuts.
Connecticut's regulations, which took effect Nov. 5, adopt a "standard of identity" for olive oil sold in the state that mirrors the standards developed by International Olive Oil Council. The regulations define virgin olive oil as "those oils obtained from the fruit of the olive tree solely by mechanical or other physical means ... which have not undergone any treatment other than washing, decanting, centrifuging and filtration."
No additives are permitted in virgin olive oils sold in Connecticut, according the standards.
"It has to be what it is," Sclafani said.
Other states, including New York, New Jersey and Rhode Island, have told Connecticut officials they're interested in creating their own regulations. A new law in California, similar to Connecticut's regulations, takes effect in January.
Connecticut's regulations also give the state's consumer protection department the power to levy fines and pull misleading products from store shelves.
Stopping fraudulent olive oil from reaching consumers is nothing new overseas. In Italy, for example, there's a special police unit trained to distinguish fake extra virgin olive oil from Italy from the real thing.
Bob Bauer, president of the North American Olive Oil Association, said it's unclear where much of the knockoff olive oil is coming from. As a whole, 99.5 percent of the olive oil consumed in the U.S. comes from overseas.
The 90 members of Bauer's group have all pledged to submit to testing to prove they're selling a legitimate product. For years, they've been buying suspicious olive oils off the shelves, getting them tested, and urging state and federal authorities to take some action. But in most cases, the response was limited.
"People have told us there's no standard of identity, so it's difficult for us to go after," he said. Connecticut's new regulation, he said, "is black and white."
Sclafani, who buys his olive oil from Sicily, said consumers should look for a known brand when they're making a purchase. Often, he said, the frauds come in a bottle or tin with a conjured-up Italian name on the label.
He said people should also think twice if the price seems too cheap.
"If it's too good to be true, it's not true," he said. "Let the buyer beware."
Copyright © 2008 The Associated Press. All rights reserved.
The full article can also be found at: http://www.google.com/hostednews/ap/article/ALeqM5hlovVVIGOiGxMZsAQ_Ufn7XP6unwD94JJVH00
November 21, 2008
Connecticut takes on slippery olive oil standards
By Susan Haigh
HARTFORD, Conn. (AP) — When food importer Luciano Sclafani spied a three-liter tin of extra virgin olive oil a couple of years ago selling for $9.99, he could tell without tasting a drop that it wasn't legitimate.
Lab tests proved him right. The oil, which should have sold for $25 or $30, was a cheap knockoff, 90 percent soybean oil and 10 percent pomace, the oil that's collected from the ground flesh and pits after pressing.
"Olive oil is the closest thing to my heart that I sell," said Sclafani, president of his family's 97-year-old food-importing and distribution business in Norwalk, Conn.
His revelation helped lead to Friday's announcement by Connecticut consumer protection officials that Connecticut is now the first in the nation to set quality standards for olive oil.
Many nations have standards for olive oil, and its virgin and extra virgin varieties. Extra-virgin olive oil is derived from the first pressing of the olives and has a stronger taste; it is popular to eat with salads or on bread.
But U.S. standards haven't been updated since the late 1940s, making it easy for some suppliers to cut corners and quality.
Connecticut officials say lax standards are also a safety issue — people allergic to soy, peanuts or other foods should know their virgin olive oil is pure.
"It could be a fatal event," said Jerry Farrell Jr., Connecticut's consumer protection commissioner. "At the very least, even if your allergies are more mild, you're going to be sick from what you eat."
Farrell's office received some reports of people in Connecticut experiencing adverse reactions from adulterated olive oil. There have been no reported deaths.
Across the U.S., an estimated 12 million people, including 3 million children, suffer from food allergies. The Food Allergy and Anaphylaxis Network in Fairfax, Va., reports that 90 percent of all food allergies involve eggs, milk, wheat, soy, fish, shellfish, peanuts and tree nuts.
Connecticut's regulations, which took effect Nov. 5, adopt a "standard of identity" for olive oil sold in the state that mirrors the standards developed by International Olive Oil Council. The regulations define virgin olive oil as "those oils obtained from the fruit of the olive tree solely by mechanical or other physical means ... which have not undergone any treatment other than washing, decanting, centrifuging and filtration."
No additives are permitted in virgin olive oils sold in Connecticut, according the standards.
"It has to be what it is," Sclafani said.
Other states, including New York, New Jersey and Rhode Island, have told Connecticut officials they're interested in creating their own regulations. A new law in California, similar to Connecticut's regulations, takes effect in January.
Connecticut's regulations also give the state's consumer protection department the power to levy fines and pull misleading products from store shelves.
Stopping fraudulent olive oil from reaching consumers is nothing new overseas. In Italy, for example, there's a special police unit trained to distinguish fake extra virgin olive oil from Italy from the real thing.
Bob Bauer, president of the North American Olive Oil Association, said it's unclear where much of the knockoff olive oil is coming from. As a whole, 99.5 percent of the olive oil consumed in the U.S. comes from overseas.
The 90 members of Bauer's group have all pledged to submit to testing to prove they're selling a legitimate product. For years, they've been buying suspicious olive oils off the shelves, getting them tested, and urging state and federal authorities to take some action. But in most cases, the response was limited.
"People have told us there's no standard of identity, so it's difficult for us to go after," he said. Connecticut's new regulation, he said, "is black and white."
Sclafani, who buys his olive oil from Sicily, said consumers should look for a known brand when they're making a purchase. Often, he said, the frauds come in a bottle or tin with a conjured-up Italian name on the label.
He said people should also think twice if the price seems too cheap.
"If it's too good to be true, it's not true," he said. "Let the buyer beware."
Copyright © 2008 The Associated Press. All rights reserved.
The full article can also be found at: http://www.google.com/hostednews/ap/article/ALeqM5hlovVVIGOiGxMZsAQ_Ufn7XP6unwD94JJVH00
Oct 23, 2008
Wine on the Mountain and the AFA
Basil Olive Oil is happy to support the 3rd annual Wine on the Mountain fundraiser (November 1, 7pm) for the Adoptive Families Association of BC (AFA). The AFA of BC helps to place foster care children in loving adoptive homes across the province. For more information about the event, check out http://www.bcadoption.com/.
Voted in Top 101 Must-Haves
Seeing your life flash before your eyes, well don't fret, Vancouver Magazine has compiled a list of 101 things you must try before you die... And our olive oil is number 92! Thanks to Vancouver Magazine for its continued support. To read the full article, go to http://vanmag.com/foodanddrink/08oct/101-16.shtml.
Nov 14, 2007
140g tapenade jars in a store near you!
Available in stores throughout the city: our famous Kalamata olive tapenades in a 140g jar. Check out the shelves of your local health food stores for a delicious treat.
Online store up and running!
Well the time has finally come where you may purchase our products online! Please check out our website at www.basiloliveoil.com for more information.
Thanks for your continued support.
Thanks for your continued support.
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