De Medici Imports August Newsletter

NEWSLETTER

August 2021

Flavors from Italy, Spain, Greece & beyond

THE AUGUST ISSUE

SUMMER IN THE OLIVE GROVES OF 776 DELUXE & MIRAVAL Vialone Nano Rice by Riseria Campanini

SOFI GOLD WINNER

NIÇOISE SALAD recipe of the month

E DI T OR 'S NO T E STEVE KAUFMAN, EVP DE MEDICI IMPORTS

We are Not Gloating Over Our Brands In this newsletter, we continue the

the foundation and roadmap to sourcing

possible. Kudos to them.

journey through our wonderful brands

the De Medici Brands. Except for one

Additionally, our producers have

from Italy, France, and Greece. There is no

legacy product (De Medici Gastronomia

received five (5) Gold awards from the

way we can totally represent the full story

Balsamic Vinegar), there are no “De

NYIOOC (New York International Olive

of our producers and their respective

Medici” brands in our portfolio. Nor do

Oil Contest)—Badia’s Albereto, Marques

brands unless we take you there to see,

we go to others to produce “third party”

de Grinon Oleum Artis, Melchiorri DOP

meet and experience the producers on

brands for us. When people write or

and Melchiorri Frutto Dell'Olivo, and

their lands. There is no better way to

speak of De Medici brands the mind

Mandranova Nocellara.

know what we sell than to stand on their

naturally goes to the various brands we

respective pieces of earth on this planet.

represent—Badia a Coltibuono, Cavalli,

Many like to gloat over their honors, and

We have always dreamed of taking more

Campanini, Benedetto Cavalieri,

the awards are for certain essential to

groups to visit the De Medici brands,

Colonna, A L’Olivier, L’Estornell etc.

promote and market the brands. We do

but it is next to impossible, as the past

etc. etc. Our brands are the producers’

the same, of course, but I am still a little

year has shown us. Please accept these

names and brands which most aptly

idealistic and embrace the significance of

newsletters as our best attempt, at least

represent the terroir of our business.

our producers and continue maintaining

for the moment.

And since their name is on the products,

these standards year after year.

it is their reputations for which we like We make it a point to visit our producers,

to state, “sets the highest standard for

However, ideals aside, and in the

whether before or after an international

specialty goods in the industry we serve

interest of fair competition (and a

show or on special visits. Between Marie

today.”

little gloating), I would be remiss if I did not mention that since 1992, we

O’Daniels, Maria Roemer, and I, our group has been to just about all our producers.

In the last month or so, we have received

have received 25 Silver awards and

To say we have been fortunate to

a few more awards, or rather our brands

11 Gold Sofi’s from the Specialty Food

have personally visited so many fine

have received the honors. We have

Association. Worldwide and in the

producers is by far an understatement.

received a Gold Sofi award for our

USA, awards from various olive oil

Italian Campanini Vialone Nano rice,

competitions are far too great a list for

When we speak of “terroir” at De Medici,

and we received a Silver Trophy for our

this newsletter.

we speak not only of the official definition

Safinter Saffron. It is not us but them

of the natural environment, soil,

that are the winners. We are only the

Rest assured, we are maintaining our

topography, and climate, but we consider

conduit in the USA for them. We may be

producer and company rigorous stands

the people factor in our version of terroir.

good at selecting the best brands, but the

for all of you.

This definition of our “terroir” has been

producers make the awards and rewards

Executive Vice President, skaufman@demedici.com

AUGUST 2021 NEWSLETTER | DE MEDICI

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OUR AWARD-WINNERS sofi™ GOLD VIALONE NANO RICE BY RISERIA CAMPANINI

sofi™ SILVER SAFFRON BY SAFINTER

For three generations,

Safinter harvests the

Riseria Campanini has

precious spice from

selected the best rice

crocus grown in the La

varieties with the utmost

Mancha region. Since

care from traditional

1912, the Gonzalez

rice-growing areas in

family has dealt in

Northern Italy. Vialone

top-grade saffron

Nano rice by Campanini,

grown in their own

grown in Verona and

fields, supporting local

Mantua, is the traditional

farmers and promoting

rice in the region. It absorbs

the region’s cultural

twice its weight in liquid

traditions. This exquisite

and maintains its shape and

spice’s unmistakable

texture. In addition, its high

flavor and aroma are

starch content makes it ideal

incredible, especially

for making creamy risottos.

in paella, risotto, and

NEW YORK INTERNATIONAL OLIVE OIL COMPETITION At the ninth annual New York International Olive Oil Competition (NYIOOC) in May, the world’s largest olive oil quality contest, five extra-

MARQUÉS DE GRIÑÔN “Oleum Artis” Extra Virgin Olive Oil

virgin olive oils from De Medici Imports won Gold awards. Olive oil producers from 28 countries submitted 1,159 oils to the competition. This year, an international team of experts analyzed each entry remotely from 13 countries.

SPAIN

BADIA A COLTIBUONO Albereto Unfiltered IGP Toscano Organic Extra Virgin Olive Oil

MANDRANOVA NOCELLARA Extra Virgin Olive Oil ITALY

MELCHIORRI L'INTENDITORE Extra Virgin Olive Oil

Frutto Dell’olivo Extra Virgin Olive Oil ITALY

ITALY

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AUGUST 2021 NEWSLETTER | DE MEDICI

Summer in the olive groves This month we take a look at our producers in Greece and France.

The region of Olympia is dominated by the Koroneiki olive tree. It is a traditional variety of Greece and is considered the queen of Greek olive varieties. It is a small fruit variety with no particular soil and climatic requirements. It is resistant to drought and wind. It adapts satisfactorily to dry thermal conditions and poor soils.

It is sturdy and long-lived with small lanceolate and deep green leaves.

Our olive trees average 50 years old.

GREECE

The cultivation of olives in the region of Olympia, Greece has been going on for thousands of years.

We are in the process of creating an Olive Oil Producers Group with 120 members and production of 250 tons of olive oil.

The microclimate of the region and the knowledge and experience from generation to generation enable us to offer exceptional quality and high nutritional value.

In our region there are favorable climate conditions because of the combination of sea and mountain at a very short distance. The mountainous terrain (Mount Lapitas) and the proximity to the sea create a perfect microclimate for the cultivation of olives.

The proximity of the sea can play a positive role in temperature mitigation, where winter temperatures can reach critical levels for the olive species. In high temperatures, the mountain alleviates drought with precipitation. Compared to previous years, there are long periods of drought. We prepare for this by looking for and tapping sources of water for irrigation.

The Producer Group will follow a program of Good Agricultural Practice (Agro 123) in cooperation with agronomists . Members will be certified. It is a Total Stainability program that will start from the 2021 season.

776 PGI OLYMPIA EXTRA VIRGIN OLIVE OIL CULTIVAR: A blend of 90% Koroneiki

What we are doing in the groves during the summer.

and 10% Kolireiki FLAVOR: Well-rounded taste with a medium fruitiness, spice and balanced bitterness 776 PGI Olympia is produced from select family- owned mature olive groves in the Protected Geographical Indication (PGI) appellation of greater Olympia.

The early part of the season is when we plant new trees. We check the flowering to estimate production.

We irrigate as needed.

2021 AWARDS 2021 ATHENA International Olive Oil Competition Double Gold Winner (95 – 100 out of 100 points). There were 36 entries in the Greek Olive Oil category with only 9 medalists.

2021 Canada International Olive Oil Competition Gold Medal

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AUGUST 2021 NEWSLETTER | DE MEDICI

Château Miraval sits near the ancient town of Correns-Var, the first 100 % organic village in France.

It is tucked away in its own valley surrounded by vineyards, olive groves and old forest. In addition to its award-winning white and rosé wines, Miraval is producing a limited edition of 100% extra virgin olive oil.

Château Miraval is situated in the heart of Provence.

Its stunning valley setting provides warm, sunny days, cool nights and fertile soil that contribute to an excellent terroir. This outstanding patchwork of terroir has been cultivated for more than 2000 years. The roots of its ancient olive trees descend extremely deep and exploit the diversity of the terroir giving the oil a unique complexity. Half of the trees are very old, the other half average around 20 years old.

The estate is landscaped with a series of ancient drystone terraces called “Restanques” typical of the region.

There are three areas dedicated to olive groves.

Each is at a different altitude with its own micro-climate ideally suited to the olives grown and harvested there.

AUGUST 2021 NEWSLETTER | DE MEDICI

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FRANCE

Peyrefuguède, the highest area of the estate at 200 meters above sea level facing south.

What we are doing in the groves during the summer.

Cailletier, Caillon and Tanche varieties and the local Boursallus are grown on southwest facing terraces.

Aglandau is grown at the entrance, located at the lowest part of the property at 150 meters above sea level.

L’Huile d’Olive Miraval is packaged in black stoneware bottles.

The bottle contains skillfully blended organic extra virgin oil produced from the estate’s olives and organic fruit from neighboring groves, using modern extraction methods.

In late spring and early summer, we do shallow soil tillage and use copper treatments to avoid diseases, especially the “Peacock eye” fungus, which can cause significant losses in yield. Later we monitor the live fruit fly’s theft and if necessary, we trick them by spraying white clay on olives directly to protect them from being damaged.

MIRAVAL 100% ORGANIC EXTRA VIRGIN OLIVE OIL CULTIVAR: A blend of organic Lucques, Caillon, Aglandau, Cailetier, Tanche, la Boursalus locale vairetals.

FLAVOR: The sweet, peppery olive oil has notes of almond, hazelnut, and artichoke, with aromas of freshly cut grass and a spicy finish. It’s gorgeously balanced and truly remarkable.

Use this oil to dress a composed salade Nicoise or pan bagnat, prepare rataouille, finish roasted monkfish or artichokes barigoule; braised in white wine with onions, carrots and thyme.

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AUGUST 2021 NEWSLETTER | DE MEDICI

Olive Oil Tasting at Home.

Discover the nuances in the flavor and aroma of your olive oil. Olive oil tasting is similar wine tasting.

What does an aroma of fresh grass or tomato leaf smell like? Learn what bitterness, “pepper in the throat," and a finish of artichoke taste like. Try them one at a time until you gain confidence. Then you can compare different oils to each other.

Compare a Sicilian to a Tuscan or a French to a Greek to experience different terrroirs. Move on to comparing mono-varietals from the same region or estate. Try an arbequina against a picual from Marques De Griñon or a cerasuola to a nocellera from Mandronova. Remember no nibbles before or during the tasting, just an apple slice to cleanse your palate between oils.

DE MEDICI IN THE KNOW

Awards, new products and our favorite recipes all for you...

ESPRIT DU SEL SEL GRIS, FLEUR DE SEL & SALT BLENDS Île de Ré, France

THE DIFFERENCE BETWEEN SEL GRIS AND FLEUR DE SEL. SEL GRIS (GREY SEA SALT) As the water in the pools evaporates, crystals of salt drop to the bottom as a precipitate. The large crystals are infused with minerals from the clay lining of the salt pans, coloring it grey. It is harvested by hand. This is an exceptional and indispensable cooking salt. This is the most valuable salt for any application, from salting boiling water to crusting a whole chicken or bedding oysters.

FLEUR DE SEL Fleur de sel forms under specific climatic conditions due to the influence of the wind and the sun on the surface of the water at certain times of the year. This is a culinary gem with small, delicate crystals and a complex taste. It is reserved for use as a finishing salt, passed at the table to enhance flavor and add texture to your dishes.

ESPRIT DU SEL

Esprit du Sel was founded in 1986 to preserve the culture and the patrimony of the Valaur salt marshes and to offer you IGP Atlantic grey sea salt, fleur de sel, and a range of sea salts blended with herbs and spices. The salts are produced by evaporating seawater in a series of “pans,” essentially clay-bottomed ponds. The salt pans are on land reclaimed from the sea.

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AUGUST 2021 NEWSLETTER | DE MEDICI

DE MEDICI IN THE KNOW

Awards, new products and our favorite recipes all for you...

NIÇOISE SALAD Ingredients: ¾ cup Miraval Organic Extra Virgin Olive Oil ¼ cup fresh lemon juice 2 Tbsp. Edmond Fallot Basil Dijon Mustard Edmond 1 tsp. 776 Deluxe Greek Thyme Honey 1 tsp. freshly ground black pepper 1 tsp. kosher salt, plus more 6 large eggs 1 lb. green beans, trimmed and/ or new or baby potatoes, halved if larger 4 cups seedless cucumbers 3 cups Conservas Ortiz "Bonito del

Prep

Norte" White Tuna in Olive Oil

Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp—kosher salt in a medium bowl; set dressing aside.

pickles, or other pickled-briny

Bring a medium pot of salted water to a boil. Carefully add eggs and cook for 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.

(Olives, capers, pepperoncini, ingredients (optional for serving) Esprit du Sel Fleur de Sel

Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to the bowl of ice water; let sit until cold, about 3 minutes.

Transfer to paper towels; pat dry.

To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt and drizzle some reserved dressing over. Serve with remaining dressing alongside.

Do Ahead: Dressing can be made 5 days ahead; cover and chill.

Eggs can be boiled, and vegetables blanched 2 days ahead; cover and chill separately.

AUGUST 2021 NEWSLETTER | DE MEDICI

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Maria at Amedei

The Melchorri Family

Marie with Gilberto of Del Cristo

Steve with the Cavalieri Family

Maria with owners of Esprit du Sel, Christophe & Sophie

Marie with owners of Mandranova, Giuseppe & Sylvia

OUR PRODUCERS & FRIENDS "We make it a point to visit our producers, whether before or after an international show or on special visits.

Between Marie O’Daniels, Maria Roemer, and I, our group has been to just about all our producers. To say we have been fortunate to have personally visited so many fine producers is by far an understatement."

-Steve Kaufman

Steve with Tom Gellert & Gerard Veá

Steve with Massimo Bottura

Maria with creator of Galateo & Friends, Marco Bionde

Galateo & Friends Diano Castello, Imperia, Liguria AUGUST 2021 NEWSLETTER | DE MEDICI

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