This oil's distinctive flavors mellow over time, so date of harvest matters tremendously.Josephine Mangano, a St. Paul resident and Sicilian native, is distributing the first press oil from her family’s olive farm, Valli dell’Etna and it is indeed liquid gold. The farm, near Languaglossa, on the road to Randozza, is a medieval town on the northern slopes of Mt. Ena, Europe’s highest active volcano. It’s a place the book 1000 Places to See Before You Die says is not to be missed. Josephine’s brother, Tom Mangano, grower and producer will be on hand this Saturday and Sunday at Gabberts in Galleria and next Saturday at Local D’Lish. They are sampling and selling three very different and distinct oils, all unfiltered, extra-virgin, and organic.
Use them these precious oils to season and enrich dishes, not to cook with. Just a swirl into a minestrone soup adds body and a peppery bite; a drizzle over a grilled steak helps enrobe its juices with spicy zip. Here’s a brief description of the three oils on hand, but it’s worth the time to taste for yourself.
Etna Dario, is my favorite is a buttery tasting oil with hints of avocado and arugula. It’s a single-olive oil, crafted from Brandofino olives, that have been enriched by Mt. Etna’s volcanic soil. A classic choice for red meat, game, grilled vegetables, it’s wonderful in rich bean soups.
Etna Arrigo oil is made from olives grown on the slopes of Mt. Etna, harvested and pressed while still green, so the oil is delicate and herbaceous. It’s great on salads and dishes with lots of fresh herbs. (Try it for pesto).
Etna Allegro is golden, slightly fruity, a little spicy. Delicious drizzeled over raw and steamed vegetables, salads, and grilled fish, try it for bruschetta.
Josephine credits her beautiful complexion to this homeland elixir. If you’re lucky, they may have some Sicilian sea salt and oil packed tuna, too. E-mail ahead if you’d like to order some, firstname.lastname@example.org
Sa-Su, April 9 and 10
12:00 to 3:00 pm