DINE+WINE | nibbles + bites
Honoring Italian Heritage Denver entrepreneur AJ Vezendy imports olive oil
by Tony Ricciardelli | photography by Lisa Crates
People cook for enjoyment, and people cook for relaxation. Some cook to stay healthy, and some cook to be creative. AJ Vezendy cooks for all these reasons. He knows that quality food equals well being. He seeks purity and freshness in the ingredients that go into culinary efforts, and he remains true to the family cookbook and the Italian culture passed from grandmother to mother to son. “I remember taking a Home Economics class in fifth grade, says Vezendy. “From that point, I became food conscious, learning recipes and cooking techniques from my mother and grandmother. I learned how to choose the best ingredients and how to preserve the authenticity of Pugliese cuisine.”
“Food represents culture”
Vezendy has strong opinions about food habits and distinguishing the difference between available ingredients versus the best ingredients. “Food represents culture,” he says, “it’s important we educate ourselves on how our food is grown, harvested, and processed. The means vary, and the information we’re provided on labels is often unclear and misleading. My Italian family includes generations of food provisioners, exporters, and family-owned markets. Food has always been a mainstay in their livelihood.” Vezendy had seen the Italian olive groves located in Gargano, a sub-region encompassing northern Puglia, and Vieste, the seaside home of his ancestors, where resident olive growers still bring their harvests to the local mill for pressing. He had witnessed the process first-hand during several trips to Vieste beginning when he was a boy. He knew very well the Olivieri Estate and the local olive variety known as Ogliarola Garganica, and he knew that the excellent olive oil produced in this region of Italy wasn’t exported to the United States. Consequently, in 2020, Vezendy contracted with Lino Olivieri, and started his olive oil import company, Mariella & Grace, in honor of his late mother, Maria Grazia. Interestingly, Vezendy’s recent venture is a notable leap into fresh territory. He studied Materials Science and Polymer Engineering at Penn State, and he worked in the materials industry for more than two decades. “Twenty-three years is a 74
LAKE NORMAN CURRENTS | JANUARY 2022
long time to stay in one industry,” he says, “and you begin to wonder if there is anything else out there. About three years ago I left my job and started my own company, AVEE, LLC, where I offer consulting services and materials sourcing to manufacturers. The company keeps me solvent, while I watch where the olive oil business takes me.”
An olive oil expert
Vezendy has become an olive oil expert, offering insight into the legitimacy, the processing, and the packaging of olive oil. “For example: Many olive oil manufacturers and sellers use the phrase ‘cold first press’ to indicate a superior product. This is nothing more than an outdated marketing term. The term ‘Extra Virgin’ is a technical category indicating that the olive oil has been extracted in the absence of heat (below 27°C) as per international olive oil quality standards. Therefore, the term ‘cold first pressed’ is unnecessary if already labeled as ‘Extra Virgin.’” According to Vezendy, “once picked, olives must be processed within hours by mechanical or other physical means under conditions, including thermal conditions, which prevent oxidation and alterations of the oil.” He emphasizes the best time to consume extra virgin olive oil (EVOO) is right after it’s processed. “Look for a harvest date on the label and choose a harvest date that is as recent as possible. It’s good practice to consume EVOO within a few months after opening it. If you’re buying olive oil according to the ‘Best By’ date, that reasoning doesn’t apply. Without knowing the harvest date, the ‘Best By’ date is meaningless.” He describes his extra virgin olive oil as “full-bodied, buttery, with hints of pepper, almond, vanilla, and wild herbs.” Vezendy hopes to visit Vieste every year for the fall olive harvest, to enjoy the beauty of a small town on the Adriatic Sea, and to spend time with family and friends. For more on AJ Vezendy and his company Mariella & Grace, and to learn more about choosing quality olive oil, along with a recipe for Focaccia Barese, go to www.mariellaandgrace.com. Olive oil from the 2021/2022 harvest will be available in February. Pre-ordering is available on the web site.
