Carter and Cavero Old World Olive Oil Company

Olive Oil: A Natural Pain Killer

2012-01-24T14:11:00.000-08:00

Here's an interesting article you might like to read. There may be more to extra-virgin olive oil than you thought...

Could a traditional food have pain- and inflammation-reducing effects similar to over the counter pain medicine like ibuprofen?

Scientists from Italy, Spain, the U.S. and Australia have discovered that extra virgin olive oil can provide significant health benefits, including the ability to help reduce pain and inflammation.
This robust, flavorful oil is an example of the food as medicine concept, that foods can have a powerful impact on health.
A Mythical, Sacred Oil
From ancient Greece to the Holy Land, olive oil has been treasured. Celebrated as sacred in Greek mythology, the olive branch symbolized peace in Hellenic culture. Evidence of this ancient oil was discovered in 1901 at the "Room of the Olive Press" at Knossos on the island of Crete in the Eastern Mediterranean Sea. From there olives were pressed into oil over 4,500 years ago and the olive oil was exported to North Africa and mainland Greece.
Cultivation of olive trees spread around the Mediterranean where olive oil flourished along with many early civilizations. The bible speaks of olive oil, and it has been used by Christianity and Judaism as a holy anointing oil.
Today, the major producers of olive oil are Spain, Italy, Greece, Tunisia, Turkey, Morocco and Syria.
But the growing popularity of olive oil can be seen in the spread of cultivation around the world to countries such as the U.S., Chile, and South Africa. Australia has become an energetic olive oil producer and exporter, and has just announced a record crop.
During travels with my family from the south of France to Tuscany to Greece I have witnessed the special beauty of the olive tree and tasted its fruit. Able to withstand heat, sun and survive on only a little moisture, the hardy olive tree became an icon of the Mediterranean region. Freezing temperatures, however, can harm the trees and the crop.
Eating Healthy With Olive Oil
Extra virgin olive oil can contribute nutritional support in the fight against such health problems as arthritis, cardiovascular disease, high cholesterol, and in pain management.
A research study from Spain has shown that higher olive oil consumption is associated with leaner body weight, an important factor in prevention of chronic conditions.
Another study from the universities of Navarra and Las Palmas de Gran Canaria in Spain looked at how diets including olive oil might offer protection against depression: Bad Fats Linked to Depression
Natural Painkiller Discovered in Olive Oil
Recent research has identified the antioxidant called oleocanthal, which is only found in extra-virgin olive oil. Scientists at the Monell Chemical Senses Center, in Philadelphia, found that oleocanthal in olive oil has a potency strikingly similar to that of the drug ibuprofen in inhibiting the cyclooxygenase (Cox) enzyme that causes pain and inflammation. Their findings were published in the science magazine Nature.
Given the side effects of common pain relieving drugs, finding a nutritional way to reduce pain and inflammation could be a solution for people suffering from pain.
In another study Italian researchers explain that the characteristic pungent and bitter taste of virgin olive oil have been attributed to phenols in the oil that have potential antioxidant, anti-inflammatory, chemopreventive and anti-cancer benefits.
Research on Health Benefits of Olive Oil
At the meeting of the "International conference on the healthy effect of virgin olive oil" that took place in Spain in 2005, numerous benefits of virgin olive oil from the research were outlined. They looked at the consumption of olive oil from the perspective of issues such as cardiovascular health, cancer and longevity. With respect to anti-aging they noted: "The more recent studies consistently support that the Mediterranean diet, based in virgin olive oil, is compatible with a healthier ageing and increased longevity."
Consumption of olive oil has been associated with:
• Reduction of total cholesterol and an increase in the high-density cholesterol (HDL-C), which has a protective effect on blood vessels.
• Improved sensitivity of cells to insulin, which helps to prevent the Metabolic Syndrome. Preventing Metabolic Syndrome is important, because the syndrome increases the risk of cardiovascular disease, diabetes, high blood pressure and obesity.
• Decreased risk of cardiovascular disease, high blood pressure and Alzheimer's disease.

Potent Antioxidant Power of Olive Oil
Phenolic compounds are potent antioxidants found in virgin and extra-virgin olive oil. These compounds give unrefined olive oils their distinctive flavors and high degree of stability.

Studies indicate these compounds may be able to:
• Turn off the activity of genes that produce the kind of inflammation that causes coronary heart disease.
• Decrease production of inflammatory chemicals called thromboxanes and leukotrienes.
• Decrease the production of the most damaging form of cholesterol, oxidized LDL cholesterol.

• University of South Australia researchers note that compounds from the olive were found to be antimicrobial against various bacteria.

And olive oil is just the beginning of anti-inflammatory foods. Learn more about fighting pain and inflammation in my article: Natural Anti- Inflammatory Foods and Supplements That Help Arthritis
Enjoying Olive Oil
The research studies focus on the benefits of extra-virgin olive oil, so this is what I always buy. I look for organic oil that has been grown without pesticides. Freshness counts, so I like shop where they sell a lot of oil, such as a big health food store. Store it in a cool place.
The amount of olive oil associated with protection against inflammation is only two teaspoons a day, which is easy to achieve. A sprinkle of olive oil makes a simple salad dressing, and a little oil can be used for dipping bread, instead of butter. Olive oil can also be used in baking.

Written by LEO GALLAND, M.D.

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch, Palmer Square/Princeton, Summit, New Jersey or you can shop online at www.carterandcavero.com.

February is "Cook for Someone You Love" at Carter & Cavero

2012-01-23T11:28:00.000-08:00

This February Carter & Cavero will be hosting tasting events in all four locations where you will have a chance to discover new and delicious ways to make delectable dishes with your oils and vinegars. Plus, enjoy great deals on oils and vinegars only in the store where the event is being held! Check out the dates and locations below:

Saturday, February 4, 2012 - 1 pm to 4 pm - Carter & Cavero Pier Village - 36 Centennial Drive, Long Branch, New Jersey 07740. Join us for First Saturday in Pier Village! Stop in for a special treat. Our in-house chefs will be preparing Valentine's Day inspired dishes for your sampling pleasure. Plus, Carter & Cavero will be offering great deals all day long. Don't miss it!

Sunday, February 12, 2012 - 2 pm to 5pm - Carter & Cavero Princeton - 27 Palmer Square West, Princeton, New Jersey 08542. Join us for an in-house tasting event. Carter & Cavero chefs will prepare some of your favorite recipes just in time for Valentine's Day! Let us show you how to turn your dishes from flat to fabulous in seconds. Pick up new tips and recipes. Join us for a taste of the best!

Saturday, February 18, 2012 - (Time TBA) Carter & Cavero Summit - 11 Beechwood Road, Summit, NJ 07901. February 17th - 26th is Restaurant Week in downtown Summit. Carter & Cavero will be hosting guest chef Olivia Saez from Food in Summit who will share with you delicious samples from their mouthwatering menu.

Sunday, February 26, 2012 - 12 noon to 3 pm - Carter & Cavero Red Bank - 19 Monmouth Street, Red Bank, New Jersey 07701 . Join Carter & Cavero and Taste & Technique for a fun and delicious tasting event! Our participating chefs will select the best Carter & Cavero ingredients to prepare some of your favorite recipes to keep you warm this winter. The Cheese Cave in Red Bank will also be sampling some fantastic cheeses to complement the dishes. Come inside from the cold and have a taste of the best!

Hope to see you there!

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch, Palmer Square/Princeton, Summit, New Jersey or you can shop online at www.carterandcavero.com.

Living Longer Lives with the Mediterranean Diet

2012-01-12T18:00:00.000-08:00

Individuals who follow a Mediterranean type diet rich in vegetables, fish, and wholegrain cereals while limiting animal products such as meat and milk, live longer, according to Swedish researchers from the University of Gothenburg.

The researchers studied the diet of elderly Swedes and its effect on their health for over 40 years. The study, called H70, compared 70 year olds who followed a Mediterranean diet with 70 year olds who followed a Westernized type diet, consuming more meat and animal products.

The results of the study published in the Journal AGE, showed that individuals who followed a Mediterranean diet had a 20 percent chance of living longer. According to Gianluca Tognon, one of the researchers, and a scientist at the Department of Public Health and Community Medicine, Sahlgrenska Academy, University of Gothenburg, this corresponds to an extra 2-3 years.

Three other studies that have not been published yet support these results, and were carried out in Sweden, Denmark and on children.

This study not only shows that a Mediterranean style diet can prolong life, but that it can be beneficial to people from all parts of the world.

This article is courtesy of The Olive Oil Times.

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch, Palmer Square/Princeton and Summit, New Jersey or you can shop online at www.carterandcavero.com.

Holiday Inspired Tasting Event at Carter & Cavero Princeton

2011-10-25T19:38:00.000-07:00

Join us on Friday, November 4th for a tasting event featuring holiday favorites! Our in-house chef will prepare for you new and exciting dishes made with our olive oils and balsamic vinegars just in time for the holiday season. Try our baked apples with reduced Cinnamon Pear Balsamic Vinegar or take a nibble at a spicy cornbread with Chipotle Olive Oil. Dig into a baked Brie with Truffle Oil or dip your bread into a baked Brie with a Blue Berry Balsamic Vinegar reduction sauce. All recipes will be available and free of charge. Our in-house chef will also be at hand to answer your questions and to guide you in the kitchen this holiday season. Don't miss it!

Friday, November 4, 2011
4 pm to 7 pm
Carter & Cavero
27 Palmer Square West
Princeton, NJ 08542
(609) 356-0215

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch, Palmer Square/Princeton, Summit, New Jersey or you can shop online at www.carterandcavero.com.

Carter & Cavero Joins Teresa Giudice This Weekend!

2011-10-05T15:25:00.000-07:00

One of New Jersey’s most famous housewives, Teresa Giudice, will make a special appearance at the LeCreuset store at the Jersey Shore Premium Outlets on Saturday, October 8th from 2:00 until 4:00 pm, signing copies of her latest book, Fabulicious!: Teresa’s Italian Family Cookbook.

Carter & Cavero, with locations in Red Bank, Long Branch (Pier Village), Princeton and Summit, NJ, will be sampling a taste-tempting array of specialty old-world olive oils and vinegars. Also on the menu will be their popular Pecorino Spread that everyone will have a chance to enjoy. All guests will be eligible to enter a chance to win a $100 gift card by Carter & Cavero.

Teresa Giudice gained notoriety as one of the original members of the popular Bravo series, The Real Housewives of New Jersey. Her first book, Skinny Italian: Eat It and Enjoy It: Live La Bella Vita and Look Great, Too!, climbed to #5 on the "New York Times" bestseller list and is the best-selling "Housewife" book in history. Guests may reserve their copy of Fabulicious! at the special price of $20 when ordering in advance through River Road Books.

LeCreuset is located at the Jersey Shore Outlet Mall, on Route 66 just off Garden State Parkway exit 100. Space is limited, so guests are encouraged to reserve early for a priority entrance wristband and to order a book. Contact River Road Books at 732-747-9455, or call 732-493-8390 or lecreuset72@lecreuset.com to reserve for the event and to be notified of exciting upcoming food events at LeCreuset.

Carter & Cavero Opens in Beautiful Downtown Summit, NJ

2011-08-10T05:57:00.000-07:00

Carter & Cavero opened its doors at noon yesterday in the beautiful town of Summit, New Jersey. Located at 11 Beechwood Road, the Summit downtown store promises to be another sensational culinary destination for food lovers everywhere. We continue to carry your much loved favorites like the Garlic Olive Oil and the Traditional Balsamic Vinegar. We have some new additions to our gourmet food section such as the delicious Taralli twists from Italy and the Pommery Mustards from France. Many new Tito pieces are also on display, brought out specially for our Summit store, and are available for purchasing. Visit us today!

You can also visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com.

Farmer's Market Now Open!

2011-06-07T07:58:00.000-07:00

Summit Farmer's Market

Try our most popular flavors and bring one home this Sunday!

Join us in Summit, New Jersey on Sundays in the Summer and Fall as we bring you our favorite oils an balsamic vinegars at the ever popular Summit Farmer's Market located at the Park & Shop Lot #2 on the corner of Maple Street and DeForest Avenue.

The market will be open every Sunday, from 8 a.m. to 1:30 p.m., rain or shine, from June 5th to November, 20th. Free parking is available in adjacent parking lots and on the street for all visitors and the market is a short walk from the train station and bus stops.

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com.

Coming Soon to Summit, New Jersey...

2011-05-20T10:24:00.000-07:00

Well, you've asked for it... Carter & Cavero is opening a new location! We're headed north this time and Summit New Jersey has opened its doors to welcome us into their beautiful downtown. Our new location will be at 11 Beechwood Road, just a short stroll from the train station and centrally located nearby quaint shops, restaurants and more.

To give locals a "taste" of what we're all about Carter & Cavero will be participating in the Summit Farmer's Market every Sunday starting June 5th from 8 am to 12 pm. Visit us for a sample tasting of our products and for specials deals before we even open!!

You can also visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at http://www.carterandcavero.com/.

A Special Mother's Day Tasting This Saturday!

2011-05-03T09:07:00.000-07:00

Join us this Saturday, May 7th, to honor Moms everywhere with a special tasting event and beauty product demonstration! Every hour from 1 pm to 4 pm Carter & Cavero in Pier Village will be preparing simple but super delicious dishes for your tasting pleasure. Our beauty specialist, Linda Ganley, will be at hand to treat you to a free hand massage with out olive oil based products for the skin. Court Liquors, our guest wine shop for the event, will be sampling different wines adding to the festivities of this Mother's Day tasting. This is one event you don't want to miss!

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com.

Sensational Salts Weekends at Carter & Cavero is a Hit!

2011-03-29T18:26:00.000-07:00

We recently challenged top chefs from around the state to create dishes using our new line of gourmet salts from around the world in our Sensational Salts Weekends event at all Carter & Cavero stores. The result was an exciting and mouthwatering experience for all who came to visit. We were amazed by the chefs' creativity and skill with salts like the Himalayan Pink, the Habanero Pepper and Hickory Smoked Sea Salt, just to name a few! Carter & Cavero is incredibly grateful to all the chefs and restaurants that participated in this event.

Chef Dominique Filoni from Avenue Restaurant in Pier Village amazed us the blend of flavors he created with unbelievable ingredients like Hiramasa (a yellowfin kingfish from Australia) and our Sel Gris Fine (fine grey sea salt from France).

Chef Beverly Schoenberger from Cake, Bake & Roll in Pier Village made our mouth water with her amazing Chocolate Cake Pops drizzled with caramel and topped of with a dash of our Himalayan Pink Sea Salt. Another delicious treat from Chef Schoenberger was her Chocolate Dipped Marshmallows sprinkled with our Bali-Lime and Coconut Smoked Sea Salt.

Judy Matthew, owner of Dish Restaurant in Red Bank, prepared an incredible Guacamole with our Habanero Pepper Sea salt, salted homemade tortilla chips and a delicious blood orange salad with radicchio.

Pastry Chef Samantha from Dish was a hit with her Caramel Salted Brownies made with our Hawaiian Black Lava Sea Salt. The combination of rich chocolate flavor, buttery caramel and the tiny bits of salt made these brownies unforgettable!

Chef and owner George Lyristis of The Bistro at Red Bank and of Zoe: An American Bistro in Little Silver amazed us with his ceviche creations using sushi grade tuna and salmon to demonstrate the taste and quality of the Hawaiian Black Lava Sea Salt, Himalayan Pink Sea Salt, Yakima Applewood Smoked Salt and our Habanero Pepper Sea Salt.

Executive Chef Luis Bollo from Mediterra Restaurant created a smokey, mouthwatering dish with blue Peruvian potatoes, sliced scallops and our Hickory Smoked Sea Salt on a bed of Carta de Musica, a paper-thin cracker from Sardinia salted with our Fleur de Sel.

Carter & Cavero thanks all who came to the Sensational Salts Weekends events. We look forward to bringing you more delicious and exciting events this spring! Please be sure to visit the restaurants that participated in our events. They certainly proved themselves to be top chefs!

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com.

Top N.J. Chefs Showcase Gourmet Salt Specialties

2011-03-26T09:09:00.000-07:00

It is amazing how far salt has come from being an iodized staple in everyone’s kitchen and “salt of the earth,” a preservative in ancient times, into today’s culinary scene as specialty salts for all seasons.
Over the next two weekends, Carter & Cavero Old World Olive Oil Company is hosting Sensational Salts Weekend in all three of its New Jersey locations (Red Bank, Long Branch and Princeton) to introduce its new line of salts from around the world. Local chefs will create specialty sampling dishes from delicious salads to creative and inspiring dishes using the salts.
On Saturday, March 19 from 1 to 2 p.m., Chef Dominique Filoni from Avenue restaurant will create his specialties at Pier Village, Long Branch. Chef Filoni was introduced in the Maîtres Cuisiniers de France at age 33, making him the young French Master Chef in the U.S.
Sunday, March 20, Chef Anthony Ferrando from Dish and Chef George Lyristis from The Bistro, both Red Bank restaurants, will appear from 2 to 4 pm. Chef/owner Ferrando is know for his New American cuisine with a unique Mediterranean twist which he attributes to his Italian heritage and extensive travel in southern Italy. Chef/owner Lyristis is known for bringing the world right to your table with exceptional world-class cuisine from Europe, Asia and the Americas.
Executive Chef Luis Bollo from Mediterra in Princeton will be cooking on Saturday, March 26 from 2 to 4 p.m. at the Palmer Square store. Chef Bollo trained in Spain and specializes in Basque/French cuisine.
In today’s kitchen, salts have evolved from the basic sea salt into gourmet salts with unique flavors. Some of the salts that are now available at Carter & Cavero are: Bali Lime & Coconut Smoked Sea Salt, great on seafood; Himalayan Pink Salt, all-natural and one of the purest salts, great for grilling and roasting; Habanero Sea Salt, full of heat with a mighty kick, to be used sparingly;Yakima Applewood Smoked Sea Salt - aged applewood gives it a sweet savory flavor; and Hawaiian Black Lava, a stunning black salt that is solar evaporated Pacific sea salt combined with activated charcoal.
Chef Lyristis from The Bistro says he’s going to keep foods all natural, serving sushi-quality raw tuna and salmon and trying the fish with different salts - Hawaiian Black Lava, Himalayan Pink, Habanero and Yakima Applewood - demonstrating a wide variety of tastes.
Chef Filoni from Avenue is going to the Pacific Rim serving hiramasa (yellowtail amberjack from Australia) with shiitake mushrooms, yellow and red peppers in a spicy yuzu (a tart Japanese citrus fruit) emulsion and seasoned with the Himalayan Pink Salt.
The gourmet line of sea salts is available at all Carter & Cavero locations: 19 Monmouth Street, Red Bank; Pier Village, Long Branch; and 27 Palmer Square West in Princeton. Visit the website at http://www.carterandcavero.com/store/index.php for a complete selection of salts.
By Margaret Moran. Courtesy of newjerseynewsroom.com.

Olive Oil Expert, César Cólliga Matínez, Answers Your Questions.

2011-02-23T10:46:00.000-08:00

César Cólliga Matínez
Expert Taster for the International Olive Oil Council

Are there olive oils you recommend for cooking and others for dipping or eating raw?

From a viewpoint of thermal oxidation, refined olive oils and extra-virgin virgin olive oils are similar. The difference between refined olive oil and extra-virgin olive oil is that the latter has a concentration of antioxidants, vitamins, flavors and aromas not found in refined olive oils. My advice is to always use extra-virgin olive oils for cooking and for consumption. From a health standpoint, extra-virgin olive oils provide antioxidants and vitamins to our body. From a culinary standpoint, extra- virgin olive oils add flavor to anything we make or eat in the kitchen.

How should extra-virgin olive oil be preserved?

It is always best to keep extra-virgin olive oil in a dark place so as to not cause photo oxidation (degradation of the oil due to exposure to light), in places away from high temperatures (which will also accelerate the degradation of the olive oil), in moisture-free spaces (so that water does not affect its composition), and away from any strong odors that may be absorbed by the olive oil. These are simple steps that can help preserve your olive oils in the most optimal conditions for your future enjoyment. A cabinet in your kitchen or a shelf in your pantry is an ideal place for storage.

What does the color of an extra-virgin olive oil indicate?

From a standpoint of quality, the color of an extra-virgin olive oil is not an important factor. The color of olive oil is different for each of the different varieties of olives grown worldwide and range from a brownish-green color to a clear-yellow color. The color of an olive oil does not indicate anything in particular, but each variety of olive does have, after pressing, a distinctive color. The color of a particular olive oil will be different depending on the time of year the olives were picked. Thus, extra-virgin olive oil pressed from olives harvested early in the season will have greenish hues while extra-virgin olive oil pressed from olives harvested later in the season will produce an oil that has more yellowish hues.

What is your favorite olive oil?

My favorite olive oil is one that is intense and complex. I always choose an olive oil with a strong presence that can be blended in an exciting way with the rest of the flavors and aromas in a dish. It is important to pair the sensory profile of each extra-virgin olive oil with the individual dishes you create. With the vast range of olive oils available at Carter & Cavero stores, you will find many different varieties, each with a time and place for bringing out the most amazing, sensorial characteristics in your dishes.

How a Good Old American Coffee Lover Fell in Love with a Cup of Tea

2011-02-23T10:28:00.000-08:00

By Mary Randolph Carter

Like many Americans of my generation, I was raised on the aroma of fresh roasted coffee emanating from one of those old tin coffee pots with the little glass dome on the top perking away on the kitchen stove early in the morning. I wasn’t one of those sophisticated children that started drinking coffee at an early age, but came to it like many of my friends when we went off to college. We smoked then, too, and there was nothing like a mug of coffee and a Marlboro. Though, I threw away the red and white crush-proof box and that terrible habit after marriage and my first pregnancy, the urge for coffee morning, noon and night is still intact. So when did my love of tea begin? I think it must have been the first time I was invited to tea with an English friend who knew, of course, how to brew a real pot of tea and serve it with the most scrumptious little cakes (Lady Fingers were my favorite!) I must admit until then, a tea bag of Tetley’s was about all I had ever brewed, and then only when I had taken to in bed with the worst kind of cold. Tea and lemon with lots of honey was the perfect home remedy, but beyond that medicinal purpose it had no real place on my table or in my cupboard. Until, of course, the tea awakening just mentioned, and as luck would have it, a wonderful tea house, that opened in Millerton, New York, the small town in upstate New York where our country getaway house is located. I had heard of Harney & Sons Fine Teas, but had no idea until they opened their inviting little tea emporium, complete with a tea-tasting bar, in our country neighborhood, how tea-bereft my life had been.

The other big influencer was without doubt my new daughter-in-law Kasia, who has brought into our family many wonderful traditions from her Polish homeland, and among them her love of tea. One of her first gifts to me was a little pale blue teapot she purchased at Harney’s along with a wonderful tin of loose black tea called “Millerton,” especially created for our town by Harney’s founder and master tea guru John Harney. Kasia has made afternoon tea a tradition in our family, particularly on our country weekends when we are cozily gathered around the fire. All of a sudden, she’s headed to the kitchen, announcing as she goes, “Time for a cup of tea! Who will join me?” And, who could not agree it was the best idea in the world, and we all respond in unison, “I will!” Mine is always served in my favorite cup, a funny old oversized one I bought at a yard sale years ago with MOM printed in big orange letters on the side. I don’t know why Kasia’s brew sipped out of that funny old cup is always the best. Probably because she knows exactly how long to let the leaves steep and pours it at the perfect moment, but mainly I think because she does it with great attention and love of the ritual. (And, of course, don’t we all love having someone else make something especially for us?) Though I still love my coffee, particularly to kick-start the morning, drinking tea is a different experience. I look forward to picking out a special blend depending upon the time of day and the season and my mood. I love the smell of the leaves as I open the tin, pouring the boiling water over them through the delicate strainer and the sweet steam rising from the spout of my little tea pot. I love sharing a cup of tea with my family and friends or just curling up alone in a big comfy chair or the corner of the sofa with a favorite book, a little Bach in the background, and maybe a dainty plate of delicious Lady Fingers. Won’t you join me?

Carter’s Favorite Harney & Sons Fine Teas: The Millerton Blend, Vanilla Comoro, a decaffeinated black tea with vanilla, Paris Tea, a fruity black tea with bergamot, Chocolate Mint, Peppermint Herbal, and Citron Green. (You can order a selection of Harney & Sons Fine Teas at www.carterandcavero.com)

Visti Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com.

Bridal Expo 2011 at Avenue!

2011-02-03T08:12:00.000-08:00

Carter & Cavero welcomed brides at The Bridal Expo at Avenue in Pier Village in Long Branch, New Jersey this past weekend with incredible ideas for favors and gifts for their weddings. The entourage of brides, family and friends had the pleasure of sampling an assortment of Carter & Cavero olive oils and balsamic vinegars. Every bride received a gift from Carter & Cavero that included a sample bottle of Traditional Balsamic Vinegar, recipe cards and information on wedding favors and gifts .

Our 60 ml bottles make the perfect wedding favors. Personalize your bottles with an image of your choice and a special message at no extra cost.

Contact us via email at weddings@carterandcavero.com for more information or visit any of our locations today.

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com.

Renowned Potter Tito from Spain Receives Great Recognition in New Jersey and Across the World

2010-12-08T18:05:00.000-08:00

On Thursday, December 2, 2010 Carter & Cavero in Princeton kicked off the demonstration tour with renowned potter Tito. During the four day long tour, were he visited all Carter & Cavero stores in New Jersey, Tito was a hit with all who came to see him. Customers were instantly attracted to his talented and humble nature, as Tito spontaneously created miniature pieces of his work. Fans were eager to purchase his work and to have him sign each piece with the unmistakable Tito signature.

On a recent interview with last week's TIMEOFF section of the Princeton Packet publication, Tito talks about his experience as a descendant of seven generations of potters in his family.

Throwing Clay
Pottery artisan Juan Pablo Martinez will demonstrate ancient techniques at Carter & Cavero in Princeton

RENOWNED Spanish potter Juan Pablo Martínez (aka Tito), grandson of one of the most popular pottery artisans in 20th century Spain, will give a demonstration at Carter & Cavero Old World Olive Oil Company in Princeton Dec. 2 and 4. Using clay and a potter’s wheel, he will show the ancient techniques that have made his pottery world famous.

Tito’s pottery, offered exclusively in the United States at Carter & Cavero, is fashioned in the shapes of antique vessels in a wide range of colored glazes, most notably the rich hallmark green of the Úbeda region, located in Andalucía, Spain. Tito recently spoke about his artform with TIMEOFF:

TO: What will you demonstrate for customers at Carter & Cavero?

Tito: I would like to show our visitors how the potter’s wheel works and that the techniques we use are the same ones used 2,000 years ago. We try to get the pleasure of producing a new piece along with the educational task of teaching the history of our work.

TO: What kinds of pieces can customers purchase at Carter & Cavero?

Tito: Most of the pieces are to decorate the house or the kitchen; they are traditional pieces with 1,000-year-old designs. In the past, these pieces were used to contain oil or wine and to preserve food over the year. However it is not a “mummified” production — we receive orders from 21st century customers, adapted to the necessities of this great country.

TO: What special techniques do you use in your work?

Tito: They are techniques that have survived the different civilizations of our country, from the Neolithic, the Roman Empire, the Middle Ages, the Renaissance... each period left different styles and techniques. The quality of the pieces turned is extraordinary. You can find a wide variety of colors and finishing touches, which lets us work with different forms of expression.

TO: Where do you sell your pieces?

Tito: We sell most of our pieces in our in-house workshop. Úbeda gets a great deal of tourism from central Europe and North America. Our pieces are in great demand with these two groups, especially. We export only about 15 to 20 percent of our production with Carter & Cavero in the United States, Japan and other countries.

TO: How many pieces do you typically make a week at your workshop?

Tito: We try to produce just the right amount to ensure a good quality and we dedicate sufficient time to the decorating process. We cannot quantify it — there are pieces that can take a week to 10 weeks to create, and there are other pieces that we can produce 100 of them during the same amount of time.

TO: What is your earliest or fondest memory of watching your grandfather and father creating pottery?

Tito: From my grandfather, his tenderness with which he told us about his hard childhood, working, extracting clay from the quarry barefoot and in some labor conditions that we would find horrific nowadays. Despite everything, he could assimilate those origins without a bitter feeling and love his job until the end of his life. From my father, the humility with which he taught us how to admire the work of other potters from the past, his respect for the greatest professionals in pottery and his hard discipline for making us learn from these potters. I admire my father, who is 71 years old, because he still has the same strong desire for learning and practicing as when he started working.

TO: Can you describe the region of Úbeda?

Tito: Úbeda is a city that was founded in the beginning of human settlement that remained uninterrupted for about 6,000 years before Christ, making it one of the oldest cities in Europe. There are architectural remains from almost every era, but what has made Úbeda most famous and what has made it a UNESCO World Heritage Site since 2003 is the presence of Renaissance buildings of a quality similar to those seen in Florence and Siena. It’s also a city that is very attached to the olive oil production and trade.

TO: Have people in your region regretted giving up their craft to instead use plastics and inexpensive glassware for their households?

Tito: Yes, in all of Spain almost all workshops disappeared in the 20th century during the ‘60s, once new materials and new customs came about. Only potters that are very dedicated and entrepreneurial like my father have survived in this profession. However there were many years of uncertainty, and it was very hard for many people who stayed with this profession. Fortunately time has recompensed those efforts.

Tito received some well-deserved national press in his home land of Spain recently on his visit to the U.S. Check out this Spanish TV network's "Video of the Day".

http://www.youtube.com/watch?v=KDxXjyzowbY&feature=youtube_gdata_player

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero is now at the Holiday Shops at Bryant Park in New York City for the holiday season until January 2, 2011.

Carter & Cavero Donates to Local SPCA and Pet Rescue Organizations

2010-12-05T18:01:00.000-08:00

Thanks to the very successful book signing of Mary Randolph Carter's new book, A Perfectly Kept House is the Sign of a Misspent Life, Carter & Cavero has been able to donated $343 to the Monmouth County SPCA and to the Pet Rescue of Mercer County.

Carter & Cavero would like to thank everyone involved in making the event such a success. Special thanks go to Rumson resident Geri Roper who is featured in the book, as well as Mary Randolph Carter for helping put together a fabulous event for all who attended.

Carter & Cavero sold over sixty books in their Red Bank and Princeton locations to adoring fans and dog lovers throughout New Jersey and New York. Carter & Cavero is proud to be part of an event that gives back to it local communities.

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero is also currently at the Holiday Shops at Bryant Park in New York City this holiday season until January 2, 2011.

The Mud Returns!

2010-11-23T10:37:00.001-08:00

Renowned Spanish potter Tito returns to the United States to demonstrate the ancient pottery techniques that have made Tito Pottery world famous. As the grandson of one of the most popular pottery artisans in twentieth century Spain, Tito continues his work today with the same love and dedication his father and grandfather shared before him.

In the 1970s, when many of the pottery artisans of that region gave up their craft due to the influx of new materials for the household, i.e.plastics and inexpensive glassware, Tito's father chose not only to continue the technique and tradition of his previous generation, but to save it for future generations. Tito's pottery, offered exclusively in this country at Carter & Cavero, is fashioned in the shapes of myriad antique vessels in a beautiful range of colored glazes, most notably the rich hallmark green of the Ubeda region located in Andalucia, Spain. Each piece of Tito pottery is a unique collectible, combining both function and art.

Please come visit Tito and experience first hand this ancient skill that has been preserved through time by the hands of a dedicated and talented potter. Tito will be at the following Carter & Cavero locations and dates:

On Thursday, December 2nd, from 3 pm to 8 pm, Tito will be at our Palmer Square/Princeton store located at 27 Palmer Square West in Princeton, New Jersey.

On Friday, December 3rd, from 4 pm to 8 pm, Tito will be at our Red Bank store located at 19 Monmouth Street in Red Bank, New Jersey.

On Saturday, December 4th, from 11 am to 1 pm, and then again from 3pm to 5:30 pm, Tito will return to our Palmer Square/Princeton store.

On Sunday, December 5th, from 1 pm to 4 pm, Tito will make his final appearance at our Pier Village/Long Branch store located at 36 Centennial Drive in Long Branch, New Jersey.
Many new pieces from Tito, recently arrived in our store from Spain, will also be on display on these dates.

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season from November 5, 2010 to January 2, 2011.

Visit Carter & Cavero's Gingerbread House This Holiday Season

2010-11-20T12:33:00.000-08:00

Carter & Cavero is pleased to announce its participation in this year's Gingerbread Walk in Red Bank, New Jersey. Come see our professionally created Gingerbread creation by Chef Chris from Sugarush.

The kickoff to the Gingerbread Walk will be taking place on Friday, November 26th at the Holiday Express Concert & Town Lighting in Red Bank and will run through December 22nd.

There will also be a Grand Prize raffle where visitors can sign up at Carter & Cavero to win theater tickets, Red Bank Gift Cheques, and more! The winner will be drawn the week after Christmas and be contacted by The Red Bank River Center.

The biggest holiday night of the year is the Holiday Express & Town Lighting taking place the evening after Thanksgiving. In these tough economic times, it has been harder and harder for Holiday Express, an organization that raises money for less fortunate, to raise the funds needed to help those people in need. This season, Carter & Cavero has the opportunity to raise funds to help Holiday Express with their mission. A donation box will be placed in the Red Bank store for customers interested in making a donation.

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season from November 5, 2010 to January 2, 2011.

Give the Gift of Pottery

2010-11-19T20:37:00.000-08:00

Carter & Cavero offers a one-of-a-kind gift for your loved ones this holiday season. Tito pottery is sold exclusively at Carter & Cavero stores. Each piece is hand-made in Spain by our talented and renowned potter Tito, and shipped to our stores for your gift giving pleasure. The techniques used in creating these pieces is an art that has been handed down from generation to generation. What we offer is a true and original piece of art with origins dating back to the earliest of civilizations. Every Tito piece is signed by the artist and made to be functional as well as decorative.

Take a look at some of the pieces that we currently have in our stores throughout New Jersey and New York.

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season from November 5, 2010 to January 2, 2011.

Mary Randolph Carter is a Hit!

2010-11-19T19:47:00.000-08:00

If you visited the Carter & Cavero stores on the afternoons of November 13th and 14th in Red Bank and Princeton, New Jersey, you were lucky enough to meet Carter, Mary Randolph Carter to be exact. She is not only the inspiration for the name of our company but also a best-selling lifestyle author and a long time creative director for Ralph Lauren. Carter, who recently publish her latest book, A Perfectly Kept House is the Sign of a Misspent Life, was hosting a book signing. Many adoring fans came to greet her and share the joy in taking home one of her books.

A special component in the days events included a donation from a percentage of the books sold that weekend to be given to local SPCA's in honor of a chapter in the book dedicated to living with dogs.

Here are some great pictures from the events:

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season from November 5, 2010 to January 2, 2011.

Carter & Cavero Thanks the Brides at the Red Bank Wedding Walk II

2010-11-19T19:36:00.000-08:00

The Red Bank Wedding Walk II was a success for all! On Saturday, November 13th, brides and their friends and family from all over New Jersey experienced a unique shopping event in our Red Bank location. Carter & Cavero presented customers with ideas for wedding favor and welcome baskets for guests. Brides were able to choose from several bottles and over 30 oils and vinegars to personalize their very special event. Brides were able to choose wedding favors for engagement parties, to bridal parties to the actual wedding. Here are some pictures of the exciting day!

Carter & Cavero congratulates you on your wedding and hopes your dream for an unforgetable day comes true.

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season from November 5, 2010 to January 2, 2011.

Carter & Cavero Joins the Red Bank Wedding Walk

2010-11-06T19:47:00.000-07:00

Planning for your dream wedding? Carter & Cavero will be part of the Wedding Walk II in Red Bank, New Jersey on November 13th, from 9 a.m. to 4 p.m. Sign up and enjoy a day of pampering with tons of giveaways and original ideas for all your wedding needs.

When your wedding plans call for unmistakable sophistication, you'll find the most impressive wedding favors at Carter & Cavero's. Their exquisite selection of fine extra-virgin olive oils and balsamic vinegars will make a unique and delicious gift for your guest to enjoy. Our memorable bottles come in four different designs that will add the perfect touch to your dream wedding.

For more information on Carter & Cavero Wedding Favors, contact Mercedes Wall at mercedes@carterandcavero.com

Go to http://www.onlyoneredbankwedding.com/ to register for the Wedding Walk.

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season from November 5, 2010 to January 2, 2011.

Carter & Cavero Opens This Friday at Bryant Park!

2010-11-02T11:16:00.000-07:00

Carter & Cavero would like to announce the opening of their new location at the Shops at Bryant Park in New York City, this Friday, November 5th.

Come join us for an amazing holiday shopping experience. The park’s tree-lined walkways are transformed into the city’s premiere holiday shopping destination with custom-designed jewel box kiosks. Open daily from November 5, 2010 to January 2, 2011, Carter & Cavero will feature iour exquisite and distinctive gourmet olive oils and balsamic vinegars in their beautiful stainless steel containers for your tasting pleasure. This year Carter & Cavero has a bigger and better location that allows for more room for ready-made gift baskets. Also, in the works is a gift wrapping station for that last minute touch to any gift.

Stay tuned for grand opening pictures, coming this Friday.

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com.

A Message from the "Carter" in Carter & Cavero - Mary Randolph Carter

2010-10-26T07:05:00.000-07:00

I am very proud to be the “Carter” in Carter & Cavero. My maiden name—Carter--which is also what most people call me—“Hey, Carter, heard about the olive oil store?” was chosen by my son Sam and his partners to headline their “Old World Olive Oil Company!” “Cavero” is the family name of Mercedes Wall, the wife of Chris and the editor our C&C Newsletter.

The other thing I am very proud of these days is my newly published book— A Perfectly Kept House is the Sign of a Misspent Life (Rizzoli). It’s all about how to live creatively with collections, clutter, work, kids, pets, etc… and stop worrying about everything being perfectly in its place!!!! In other words, how to live with the things you love!

On the weekend of November 13-14, I’ll be paying a visit to our C&C stores in Red Bank and Princeton to share a little bit about the book, my philosophy of living imperfectly, to taste some of my favorite C&C oils and vinegars, and to sign my book! My friend Geri Roper will be my special sidekick both days. Her story, “Living with Dogs,” is one of the seven “Case Histories” of the book. Geri’s from Rumson, and has a great life and attitude about living with her four wonderful spaniels—Henry, Elle, Wylie and Dash! Carter & Cavero is graciously sharing a percentage of the book sales with some really good people from local pet agencies. So, please stop by and toast the imperfectly perfect life with us and try one of our extra special doggy treats made for humans! And remember, “Don’t scrub the soul out of your home!”

Click on the Henry, Elle, Wylie and Dash picture for curious insights on the chapter of the book, Living with Dogs.

- Mary Randolph Carter (aka “Carter”)

The first book signing will be at our Red Bank store on November 13th, 2010 from 3 P.M. to 6 P.M. located at 19 Monmouth Street in Red Bank, NJ. The second book signing will be at our Princeton store on November 14, 2010 from 12 Noon to 3 P.M. Located at 27 Palmer Square West in Princeton, NJ.

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season from November 5, 2010 to January 2, 2011.

The Mud Returns!!

2010-10-25T17:45:00.000-07:00

On Thursday, December 2nd, from 3 pm to 8 pm, Tito will be at our Palmer Square/Princeton store located at 27 Palmer Square West in Princeton, New Jersey.

On Friday, December 3rd, from 4 pm to 8 pm, Tito will be at our Red Bank store located at 19 Monmouth Street in Red Bank, New Jersey.

On Saturday, December 4th, from 11 am to 1 pm, and then again from 3pm to 5:30 pm, Tito will return to our Palmer Square/Princeton store.

On Sunday, December 5th, from 1 pm to 4 pm, Tito will make his final appearance at our Pier Village/Long Branch store located at 36 Centennial Drive in Long Branch, New Jersey.

Many new pieces from Tito, recently arrived in our store from Spain, will also be on display on these dates.

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season from November 5, 2010 to January 2, 2011.

Cesar Travels to Tuscany

2010-10-25T08:44:00.000-07:00

Toscana
by César Cólliga Martínez, Tasting Panel Chief for the International Olive Oil Council .

As one of the leading experts in the olive oil world, César Cólliga Martínez is our main source of information about olive harvesting and olive oil production. We welcome back César, one of the founders of Carter & Cavero and an olive oil connoisseur, and are pleased to have him share the best of the olive oil and the culinary world with you.

On my most recent trip to Tuscany, it surprised me again how simplicity and high culture blend together there, unlike in any other place in the world. Tuscany, or Toscana in Italian, is located in northern Italy, and is rich and strong in traditions of village life. Tuscany’s cultural roots rise from the time of the Renaissance when its high culture and artistic legacy emerged. The hundreds of small, picturesque villages and towns and the surrounding rolling hills add to the enigma that is Tuscany and make it world-renowned for everything from tourism to architecture to olive oil.

As one of the best-known olive oil producing regions in Italy and the Mediterranean, Tuscany has had a great influence on the olive oil industry. Annually, Tuscany produces approximately 27,000 tons of olive oil that are distributed throughout Italy and the rest of the world. There are seven major areas in Tuscany where the quality of olive oil is closely guarded by D.O.P. (Denominazione d'Origine Protetta) and I.G.P. (Indicazione Geographica Protetta) designations. D.O.P. is a certification issued and guaranteed by the European Union that assures specific food and agricultural products are authentic or made by skilled artisans engaged in producing the designated items in specific regions. A similar designation is the I.G.P. which certifies that the products are guaranteed to be from the region designated. D.O.P. and I.G.P. designations are a source of great pride to olive oil producers. Very few places in the world are awarded these designations of excellence by the European Union.

Some well-known Tuscan olive varietals include Frantoio and Leccino. These olives tend to produce a variety of oils that range in taste from ripened fruit with strong tones of almond and artichoke, to bitter and piquant tones that mellow over time. Olive oil is the only oil that can be consumed immediately after pressing allowing for all the flavors, vitamins and nutrients to remain in the oil.

The care and dedication in the harvesting process given by the olive oil producer will ultimately determine the quality of the oil. First, olives must be collected directly from the trees and can be stored in proper conditions for only a short time before pressing. Crushing must occur within 24 hours of the delivery of the olives to the mill. The olives are then washed in water at room temperature and the oil is extracted solely through mechanical and physical processes, with no heat or chemicals, and with great attention to cleanliness. If all these procedures are followed world class olive oils can be made.

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season from November 5, 2010 to January 2, 2011.

Carter & Cavero Joins Hamilton Jewelers in Cancer Benefit

2010-10-22T07:36:00.000-07:00

It was a rockin' Girls' Night Out in Princeton, New Jersey last night as Carter & Cavero joined Hamilton Jewelers in supporting the American Cancer Society's Making Strides Against Breast Cancer program. Guests were able to enjoy a variety of extra-virgin olive oils, specialty olives oils and balsamic vinegars from our Palmer Square store as well as take home some inspiring recipes and discount cards.

As part of its donation, Carter & Cavero contributed an olive oil tasting event for 16 people, valued at $250. Thank you, Hamilton Jewelers and the American Cancer Society for making us part of this amazing event!

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season from November 5, 2010 to January 2, 2011.

Winner of Our $100 Gift Basket

2010-10-20T15:05:00.000-07:00

Customer Appreciation Day brought many happy faces into the Princeton/Palmer Square store over the weekend. Nicole from the Princeton area was the lucky winner of our gift basket that included three large bottles of oils and vinegar, a cazuela, a gourmet pasta, Arbequina olives, a Blood Orange Spread and French cookies. Congratulations Nicole!!

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season from November 5, 2010 to January 2, 2011.

The Canal House Brings Down the House!

2010-10-20T09:52:00.000-07:00

The Canal House chefs impressed us last Saturday with their culinary magic as Christopher Hirsheimer and Melissa Hamilton dished-up some amazing, simple appetizers right before our very eyes. Check out our slide show of photos on the right. Below are some inspired Canal House creations from the event. Thank you Canal House! Your really know how to put on a show!

Fresh Figs with Fig Balsamic Reduction

Hearts of Romain with Meyer Lemon Olive Oil and Parmigiano-Reggiano Cheese

Roasted Cippolini Onions with Frantoio Extra-Virgin Olive Oil and

Traditional 18-Year-Aged Balsamic Vinegar

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season from November 5, 2010 to January 2, 2011.

Study Shows that a Mediterranean Diet Lowers Risk of Breast Cancer

2010-10-16T06:38:00.000-07:00

Postmenopausal women may see a breast cancer benefit from the addition of monounsaturated fats to their diet.

A study from the American Journal of Clinical Nutrition suggests that a Mediterranean style diet may significantly reduce the risk of breast cancer for postmenopausal women. The diet is heavy in monounsaturated fatty acids (MUFA) which are credited with this and many other health benefits.

The study was led by Epidemiology and Medical Statistics in Athens, Greece in conjunction with the Harvard School of Public Health. Researchers followed 14,807 women in Greece for an average of 8.8 years. Those participants' diets were ranked on a 9 point scale for similarity to the Mediterranean diet.

Researchers concluded that women whose diets were 2 points closer to the traditional Mediterranean diet were 22 percent less likely to develop breast cancer. The benefit was seen in postmenopausal women but not in those who haven't gone through the change.

The MUFAs found in olive oil, a highly prevalent part of the Mediterranean diet, have been previously associated with a lower breast cancer risk, but they also typically mean that other harmful oils like vegetable, corn and soybean are not used. These have been known to promote the development of tumors.

One of the best things women can do to protect themselves from the risk of breast cancer is to maintain a healthy weight. According to BreastCancer.org, "Studies on maintaining a healthy weight and lowering the risk of a first-time breast cancer suggest that overweight women have an increased risk of breast cancer after menopause compared to women at a healthy weight."

-American Health & Beauty, October 14, 2010

To donate to the Breast Cancer Research Foundation, click here.

You can visit Carter & Cavero Old World Olive Oil Company at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season from November 5, 2010 to January 2, 2011.

Study Finds that Traditional Mediterranean Diet May Cut Diabetes Risk

2010-10-15T13:08:00.000-07:00

A traditional Mediterranean diet heavy in olive oil and vegetables may help older people lower their risk of adult onset diabetes -- even without counting calories or shedding weight.

Spanish researchers studying more than 400 adults found that those following the traditional diet were less likely to develop diabetes over four years than those instructed to follow a low-fat diet, according to findings published in the journal "Diabetes Care." Read the results of the study here.

A traditional Mediterranean diet is generally high in vegetables, fiber-rich grains, legumes, fish and plant-based sources of unsaturated fat -- particularly olive oil and nuts -- while being low in red meat and high-fat dairy.

For the study, researchers led by Jordi Salas-Salvado of the University of Rovira i Virgili in Reus, Spain, followed 418 adults between the ages of 55 and 80, each of whom had at least three risk factors for heart disease such as high blood pressure or smoking.

They were randomly assigned to one of three diets: a Mediterranean diet with emphasis on more consumption of olive oil, the same diet with a focus on getting unsaturated fats from nuts, and a diet cutting all types of fat.

None of the groups were told to limit calories or get more exercise.

After four years, 10 to 11 percent of those in the two Mediterranean groups had developed diabetes, compared to 18 percent of those in the low-fat diet group.

When researchers accounted for a number of other factors, such as the participants' weight, smoking history and reported exercise levels, the Mediterranean diet itself was linked to 52 percent reduction in diabetes risk compared to the low-fat diet.

The findings support existing dietary advice for people with diabetes and those at risk of developing it, said Constance Brown-Riggs, a spokeswoman for the American Dietetic Association, adding that the Mediterranean diet is a healthy choice for anyone.

Courtesy of Reuters Health - Amy Norton at Reuters Health; editing at Reuters Health by Elaine Lies; photo courtesy of Reuters Health.

You can visit Carter & Cavero at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season.

Carter & Cavero Loves Harney & Sons Teas!!

2010-10-15T06:37:00.000-07:00

Tea lovers, prepare to be "wowed" this holiday season with our selection of our incredibly popular Harney & Sons Teas.

Our English Breakfast Tea continues to be one of our most popular flavors. Made from 100% China Black Keemun tea, Harney's English Breakfast Tea has an almost indescribable flavor of smokey pine, orchid, crushed apples and a rich sweet taste.

Now that the holidays are just around the corner, our ever-popular Holiday Tea will be hitting the shelves in no time. This Harney tea is made with black tea spiced with citrus, almond, clove and cinnamon, an unmistakable holiday treat for any tea lover this season! Wonderful for the holiday table, on a cold winter morning, or any time you crave a holiday-inspired brew.

You can visit Carter & Cavero at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season.

Canal House Chefs to Demonstrate Their Award-Winning Cooking at Carter & Cavero's Princeton, New Jersey Store

2010-10-10T14:06:00.000-07:00

Come join renowned chefs Christopher Hirshmeir and Melissa Hamilton from the Canal House on Saturday, October 16th at 12 noon, at Carter & Cavero’s Palmer Square store as they dish up simple and delicious foods using Carter & Cavero’s array of extra-virgin olive oils and balsamic vinegars. Experience firsthand the amazing flavors Christopher and Melissa cook up using simple, quality ingredients. “Canal House cooking is home cooking, by home cooks for home cooks.” Hirsheimer and Hamilton, Canal House Cooking, Volume Number 5, 2010.
Admission is open to the public and reservations are not required. Please contact Mercedes Wall, communications director for Carter & Cavero at (732) 492-1226 with questions or inquiries.
“We are very excited to have Christopher and Melissa demonstrate how to prepare exciting, flavorful meals using simple, quality ingredients at our newest Carter & Cavero store.” Mercedes Wall, Communications Director.
Christopher Hirsheimer is the former food and design editor for Metropolitan Home magazine, and was one of the founders of Saveur magazine, where she was executive editor. She is a writer and a photographer.
Melissa Hamilton cofounded the restaurant Hamilton’s Grill Room in Lambertville, New Jersey, where she served as executive chef. She worked as Martha Stewart Living, Cook’s Illustrated, and at Saveur as the food editor.

You can visit Carter & Cavero at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at http://www.carterandcavero.com. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season.

Carter & Cavero to return to the Holiday Shops at Bryant Park in New York City

2010-10-08T09:02:00.000-07:00

Carter & Cavero is proud to announce that it will returning to the Holiday Shops at Bryant Park in New York City for the 2010 Holiday Season. This year we will have a new, larger location at the 42nd Street entrance to the park, located right behind the New York Public Library. We will be located next to Sabon and Max Brenner Chocolates.

Bryant Park is located between 40th Street and 42nd Street and 5th Avenue and 6th Avenue in Midtown Manhattan. Opening day for the Shops is November 5, 2010. See you there!

You can visit Carter & Cavero at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com.

An Olive Oil Tasting at Hamilton Jewelers

2010-10-07T14:17:00.000-07:00

Carter & Cavero will be participating in a Girl's Night Out event at Hamilton Jewelers in Princeton, New Jersey on October 21st. Join us for an evening of fashion, beauty and olive oil tasting, and be a part of this important opportunity to raise funds to support the American Cancer Society's Making Strides Against Breast Cancer program.

Jonathan Epaminondas, from Carter & Cavero in Palmer Square will be offering samples of their most popular and freshest extra-virgin olive oils from throughout the Mediterranean. Savor our peppery and robust Hojiblanca olive oil from Spain or tempt your taste buds with our fruity and nutty Leccino olive oil from Italy. Experience first-hand how flavorful extra-virgin olive oils can be when guided by an expert in the field.

Come join us for this 'ladies night' of pampering and fun. Enjoy food and beverages, informal modeling moderated by a fashion editor, special collections for this one night only, and much more. Bring a friend and enjoy the party!

One Night Only! Thursday, October 21st.

Hamilton Jewelers 92 Nassau Street, Princeton.

6:00 pm to 8 pm.

R.S.V.P. Required by Monday, October 18th.

Please emails guestservices@hamiltonjewelers, or call (609) 683-4200.

Carter & Cavero Takes on the Chili Cook-Off Challenge!

2010-10-03T08:03:00.000-07:00

WE ARE SORRY TO SAY THIS EVENT CAN BEEN CANCELLED DUE TO IMPENDING WEATHER. WE APOLOGIZE FOR THE SAD NEWS. WE HOPE TO BRING YOU OTHER FUN AND EXCITING EVENTS IN THE FUTURE.

Are you ready to taste some heat?!!

Carter & Cavero is proud to join in Pier Village's First Annual International Chili Cook-Off. On Thursday, October 14th, we will unleash our Out-of-This World Chili made with our very special Harissa Olive Oil. This very flavorful oil is infused with North African hot peppers and lots of spices. Our Harissa oil will be available for purchase for a few days only, starting that evening. Come by our table to receive your coupon that will give you $2.00 off our Harissa oil and $2.00 off our ever-popular Chipotle Olive Oil during the weekend of the event. Carter & Cavero is proud to join our fellow Pier Village business owners and local colleges in this mouth-watering event. Come taste our Harissa-Infused Chili and judge for yourself. Let's bring it on!!

Event: First Annual International Chili Cook-Off

Date: October 14th (Rain date October 21st)

Time: 7 pm to 9 pm

Location: Festival Plaza, Pier Village, Long Branch, New Jersey

Admission: Free for All

The Chili Cook-Off has something for all ages - great music, great food and entertainment for the whole family. We hope to see you there!

Our best to you,

Carter & Cavero

You can visit Carter & Cavero at their stores in Red Bank, in Long Branch/Pier Village and in Princeton/Palmer Square, New Jersey or shop online at http://www.carterandcavero.com/. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season!

Best-Selling Lifestyle Author Mary Randolph Carter to Visit Carter & Cavero

2010-09-26T18:58:00.000-07:00

Princeton and Red Bank, New Jersey--Carter & Cavero, Old World Olive Oil Company is happy to welcome best-selling life style author Mary Randolph Carter to sign her latest book—A Perfectly Kept House is the Sign of a Misspent Life —in Carter & Cavero's Red Bank, New Jersey store on Saturday, November 13th from 3 pm to 6 pm and in Carter & Cavero's Palmer Square/Princeton, New Jersey store on Sunday, November 14th, 2010 from 12 noon to 3 pm. To highlight a special chapter of the book, Rumson resident Geri Roper, who is featured in the book with her four wonderful spaniels, Henry, Wylie, Elle and Dash, will also be present at the book signings.

The dedication in A Perfectly Kept House is the Sign of a Misspent Life (Rizzoli, October 2010) says it all: “For my mother who always believed a perfectly kept house can’t compare with a home filled with living.” Best-selling author and ‘junk’ maven, Mary Randolph Carter has spent her life fully embracing this family motto and exalts the art and joys of living well in this latest inspired design tome. Featuring the living spaces and offices of real-life tastemakers—photographers, textile designers, fashion designers, writers, artists, as well as her own—Carter shows readers how to integrate their passions, collections, and obsessions to into highly personal interiors without being overly concerned with achieving the intimidating ‘perfection’ often lauded in other books and magazines.

Extolling the many joys of living perfectly in "imperfect" homes A Perfectly Kept House's chapters cover Housekeeping, Clutter, Comfort, Ambiance, Entertaining, and even Unmade Beds brought to life in a charming and useful series of case histories demonstrating how to live creatively with collections, work, kids, clutter, pets, art, and all the other things you love. Throughout the book Carter’s thoughtful essays, many tips, personal anecdotes, and intimate photographs are evidence that a house’s artful disorder often creates the most inviting and welcoming places to call home.

The book’s liberating philosophy of “a cluttered house is a lived-in house” calls for knocking the mud off your boots at the door, tossing your hat on the entry table, merrily making your way to the kitchen to fill a favorite chipped mug with a warm cup of cocoa, and hunkering in for the evening with a favorite book and your dog by your side. The laundry and window washing can wait!

Check out this great blog posting by Style Court on Mary Randolph Carter's new book!

ABOUT THE AUTHOR: The doyenne of collecting an all things loved and worn, Mary Randolph Carter is a photographer and author of For the Love of Old (Rizzoli, 2006) and the Junk series of books. For over two decades Carter has overseen the creative areas of advertising and publishing for Ralph Lauren. She has been featured in publications including Vogue, Elle, Elle Décor, Cosmopolitan, Country Living, O the Oprah Magazine, Town & Country, Interview, Good Housekeeping and The New York Tim-es. The mother of two grown sons, Carter lives with her husband in New York City and in upstate New York with all her beloved junk.

Reached at her home in New York City at the time of the publishing of her last book, For the Love of Old, Carter explained her connection with Carter & Cavero. “I particularly love the idea that at Carter & Cavero I can taste and choose my own oils and vinegars and purchase them in their beautifully etched bottles that, of course, I never throw away, but reuse and re purpose.” The “Carter” in Carter & Cavero’s name is not just a coincidence. One of Carter & Cavero’s founders, Sam Berg, calls this Carter “Mom,” and Sam asked her if he could add it to Cavero which is the maiden name of Mercedes Wall, the company's Director of Communications and the wife of another one of Carter & Cavero's founders, Chris Wall.

These special events in Red Bank and Princeton kick off the holiday season at Carter & Cavero which, as always, features a feast of olive oils& balsamic vinegars to sample and explore along with other unique food and gift items for a memorable holiday season.

For more information on this event or on other events at Carter & Cavero, Mercedes Wall can be reached at (732) 492-1226 or by email at info@carterandcavero.com.

You can visit Carter & Cavero at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season.

Mixed Greens with Fruit and Nuts

2010-09-23T06:30:00.000-07:00

The changing of the season from Summer to Fall is always bitter-sweet. We long for those warm summer days of barbecuing but look forward to Autumn for our crunchy red apples to our sweet butternut squash.

Our Recipe of the Month eases you into Fall with the taste of our Red Apple Balsamic Vinegar and a full flavored aged cheese.

Mixed Greens with Fruit and Nuts

1 bag of mixed greens or any other type of lettuce, torn into pieces

12 to 15 grape tomatoes

1 sliced cucumber

1 Jonathan (or your favorite) apple peeled and cut into slices

1/4 lb. of aged Pecorino Romano cheese sliced thin and cut into bite size pieces

1 handful of chopped walnuts

sea salt and pepper to taste

For the Dressing:

1/4 of Carter & Cavero Red Apple Balsamic Vinegar

1 tbsp. Dijon mustard

1 tbsp. Carter & Cavero Garlic Olive Oil

1/4 cup or less of Carter & Cavero Organic Arbequina Extra-Virgin Olive Oil

Combine the Red Apple Balsamic Vinegar and mustard in a mixing bowl. Slowly whisk in the Garlic and Arbequina olive oils.

Preparing the salad:

Combine the greens and cucumbers in a large bowl. Layer the greens with the tomatoes, walnuts and apple slices. Pour the dressing over the salad and gently toss. Finally scatter the cheese on top. Sprinkle with sea salt and pepper to taste.

By Mercedes Wall ("Cavero")

You can visit Carter & Cavero at their stores in Red Bank, Pier Village/Long Branch and Palmer Square/Princeton, New Jersey or you can shop online at www.carterandcavero.com. Carter & Cavero will also be returning to the Holiday Shops at Bryant Park in New York City this holiday season.

Salmon with a Hint of Citrus

2010-06-27T13:49:00.000-07:00

I think that adding citrus has a way of livening up any dish. Try this tangerine infused salmon for a delicious entree.

Salmon Steaks with Tangerine Balsamic Glaze

What you'll need:
2tsps of extra virgin olive oil (I suggest a milder oil such as Arbosana or Athenolia)
1/4 cup of finely chopped shallots
1/2 cup of Carter & Cavero's Tangerine Balsamic Vinegar
1tsp of brown sugar
2tsps of tomato paste
1/4tsp of dried thyme
1/4tsp salt
1/4tsp ground black pepper
4 Salmon steaks, about 1 inch thick (6oz each)

What to do:
In a 10 inch skillet, heat olive oil over medium-low heat. Add the shallots and cook, stirring occasionally, until tender (about 4 minutes). Add Tangerine Balsamic Vinegar and brown sugar. Increase to high heat and boil until liquid has thickened and is syrupy (about 5 minutes). Remove from heat and stir tomato paste until blended.

Sprinkle thyme, salt, and pepper on salmon. Grill over medium-high heat for 4 minutes. Flip the salmon and brush with the glaze. Grill until cooked throughout (about 3 to 4 minutes longer)

Enjoy!

By Mercedes Wall ("Cavero")

You can visit Carter & Cavero at their stores in Red Bank, Long Branch or Princeton, New Jersey or shop online at www.carterandcavero.com.

Not Your Average Brownies

2010-06-27T13:13:00.000-07:00

It amazes me how changing one ingredient can truly transform a dish. With the addition of Carter and Cavero's Blood Orange Olive Oil, your brownies will be far from ordinary.

What you'll need:
4oz unsweetened chocolate
1/2 cup of Carter and Cavero Blood Orange Olive Oil
2 cups of sugar
2tsp vanilla extract
4 eggs
1 cup of all purpose flour
1 cup of walnuts or pecans, chopped (optional)

What to do:
Allow all of the ingredients to warm up to room temperature. Position your oven rack in the center of the oven, and preheat to 350F degrees. Oil a 9x13 inch pan and line it with parchment paper. Melt the chocolate in a double boiler and add the oil and stir until smooth. Cool completely. Stir in the sugar and vanilla. Beat in the eggs until homogeneous then stir in the flour and nuts. With a rubber spatula, scrape the batter into the pan, ensuring that the batter is smoothed out to the edges. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely before serving.

Enjoy!

You can visit Carter & Cavero at their stores in Red Bank, Long Branch or Princeton, New Jersey or shop online at www.carterandcavero.com.

A Twist On Brie

2010-06-20T13:02:00.000-07:00

Here's an idea for an interesting take on a well-loved classic, Brie. This dish would make a great appetizer while entertaining!

Warm Blueberry Baked Brie

What you'll need:
1, 8oz wheel of Brie cheese
10 sheets of phyllo dough
2/3 cup of fresh blueberries
3tbs Carter & Cavero Blueberry Balsamic Vinegar
1/2tps cinnamon
2tbs sugar
Cooking Oil Spray

What to do:
Combine blueberries, Balsamic vinegar, and sugar. Set aside. Arrange phyllo sheets on a baking sheet then place the wheel of Brie in the center. Carefully spoon and mound on the berry mixture over the Brie. Fold the edges of the top phyllo sheet over the cheese, closing loosely on the top. Spray lightly with cooking spray, then repeat with the remaining sheets. Bake at 375F for about 25 minutes or until the phyllo is lightly browned. Serve immediately.

Enjoy!

By Mercedes Wall ("Cavero")

You can visit Carter & Cavero at their stores in Red Bank, Pier Village - Long Branch, and Palmer Square-Princeton, New Jersey or shop online at www.carterandcavero.com

The Trifles of Truffle

2010-02-24T08:32:00.000-08:00

I'm constantly looking for new ideas on how to incorporate my different flavored olive oils into my meals. My absolute favorite flavored oil has to be Truffle Olive Oil. Trying to find just the right recipes that will really put my Truffle Oil to the test is also challenging.

I recently made a delicious and simple recipe that originally did not call for Truffles, however, I know how incredibly delicious truffles go with mushroom, eggs and cheese. The Spinach Mushroom Casserole from cooks.com fit the bill perfectly! The best part about it is that the Truffle Oil gets drizzled over the dish at the end so my husband, who does not care for truffles, can replace the Truffle Oil with his favorite, Roasted Garlic Olive Oil, and still enjoy a delicious meal.

If you're a Truffle lover like me, you know how expensive it can get. If you're trying to treat yourself to something-out-of-this-world-delicious during tight times, try our Truffle Olive oil. It is an excellent way get the same flavor of the exquisite mushroom without breaking the bank. So with out further ado, here's one of my favorite Truffle recipes:

Spinach Mushroom Casserole with Truffle Oil

2 cups of chopped mushrooms
1/4 cup of butter
1/8 tsp. nutmeg
4 pkgs. frozen spinach thawed or a bag of fresh spinach
4 eggs
3/4 cup of goat cheese (or sour cream)
1/2 tsp. pepper
1/2 tsp. salt
1/4 cup of Parmesan cheese
1/2 pkg. of cooked pasta
Truffle Oil for drizzling to taste

Sauté mushrooms for 10 minutes. Stir spinach into skillet. Stir in eggs, sour cream, nutmeg, pasta, salt and pepper. Spoon mixture into greased 1 1/2 quart casserole. Sprinkle with Parmesan cheese. Bake in oven at 350 degrees for about 45 minutes. Cut into squares. Once plated drizzle the desired amount of Truffle Oil.

Enjoy!
Cavero

You can visit Carter & Cavero at their stores in Red Bank, Long Branch and Princeton (opening soon) New Jersey or shop online at www.carterandcavero.com.

How's That New Year's Resolution Going?

2010-01-07T17:05:00.000-08:00

I'm constantly amazed at the hundreds of articles written on the benefits of olive oil. This article in particular, puts things very clearly. The cancer-fighting, age-defying elements found in olive oil are called Polyphenols. They are found abundantly in olive oil for the very reason that olive oil is not processed. Picture drinking a freshly squeezed glass of orange juice from a fruit that was recently picked. Think of all the vitamins you're getting from that drink. The extra virgin olive oil you are putting on your food is exactly that, freshly squeezed juice from olives. Now think of all the 60 plus medical benefits this juice does for your body. Who doesn't want to prevent cancer, prevent heart disease or live a little longer? Check out this article. You'll be adding olive oil to your diet in a heartbeat! Hey, it's easier than going to the gym.

There are so many little things you can do to live a healthier lifestyle. Make this New Year's Resolution a tastier and healthier one.

Here's to stick-to-itiveness!

Cavero

You can visit Carter & Cavero at their store in Red Bank and in Long Branch, New Jersey or shop online at www.carterandcavero.com.

Congratulations to our Amazing Crew at Carter & Cavero!!

2009-12-29T12:45:00.001-08:00

I have to congratulate our entire crew at Carter & Cavero for the incredible effort put forth in our three stores this holiday season!! I just spent the last three weeks helping out at our Holiday store in Bryant Park in New Your City. It was incredibly exhausting, but, we're happy to say, we've had a very positive and successful experience in New York! We're looking forward to making big strides in the coming new year.

Happy Holidays to All!

Mercedes Wall (Cavero)

You can visit Carter & Cavero at their store in Red Bank and in Long Branch Jersey or shop online at www.carterandcavero.com.

Latest and Greatest Last Minute Creation

2009-12-29T11:27:00.000-08:00

I have to say, I was out of ideas last night. I didn't have the energy to come up with anything new and I couldn't remember any of our customers' suggestions for our oils and vinegars. That would require too much effort - especially if I had to run to the store for one ingredient. When this happens I tend to revert back to my old, simple favorites: Mac and cheese for the kids (5 minutes in the microwave) and take-out sushi for us. Fortunately or unfortunately, I remembered Chris had purchased three thousand pounds of potatoes from Costco. He told me to get creative, but I simply was not getting inspired. I hopelessly searched through the freezer looking for something to complement my husband's potato fetish. Finally, I found half a bag of Jumbo Shrimp. Yes! There is a god! I quickly defrosted the shrimp in water and cut up the potatoes without even peeling them. Sorry , I refuse to peel potatoes.

So, here is my lasted creation using Carter & Cavero's Chipotle Olive Oil and Sicilian Lemon White Balsamic.

Roasted Potatoes with Chipotle Olive Oil.

2.5 lbs of potatoes cut into thick slices or chunks;
3 tbs Chipotle Olive oil;
1 tbs of chopped garlic or 2 tbs of C&C's Roasted Garlic Olive Oil;
1 tsp rosemary (Fresh or dried);
Salt and Pepper to Taste.

Marinade potatoes with all of the ingredients for a few minutes. Bake covered at 375 degrees for 35 minutes. Remove cover and continue baking until potatoes are done and slightly brown on top.

Sicilian Lemon Scampi (No Butter)

14 Jumbo Shrimp with or without tails on;

1 tbs chopped garlic;
1 tbs chopped parsley;
1 tbs Chipotle Oilve oil;
2 to 3 tbs olive oil ( milder one will do: Arbequina, Tunisian Organic);
3 tbs Sicilian Lemon White Balsamic;
Salt and Pepper to taste.

Brown the garlic with the olive oil in a pan. Add the Jumbo Shrimp. Sautee until slightly cooked. Add the Chipotle Olive Oil and parsley while continuing to cook. At the end splash on Carter & Cavero's Sicilian Lemon White Balsamic. Sprinkle with sea salt and fresh ground pepper before serving. Voila!

Assessment:
Chris and I loved the combination of the two. The potatoes came out perfectly browned and slightly spicy and the shrimp was incredibly tasty with the perfect hint of sweetness and tartness. My four and five year olds, on the other hand, had mac and cheese (My mother would NOT be proud of this. The only "instant" thing that came out of a box in my house growing up was oatmeal). I did sprinkle a little balsamic on their steamed broccoli. That was a hit all around! THIS my mother would be proud of.

Buen provecho!
Cavero

You can visit Carter & Cavero at their store in Red Bank and in Long Branch New Jersey or shop online at www.carterandcavero.com.

Pomegranates for the Holidays!

2009-12-16T11:45:00.000-08:00

I grew up eating pomegranates from my backyard. They don't scare me! Pomegranates can be one of the messiest fruits - my husband stays far away from them for that reason. The tiny pods are filled with an intense fruit juice quite different from any other fruit. This intense flavor is why pomegranates are so popular in cooking to achieve robust and intense flavors.

My favorite with Carter & Cavero's Pomegranate Balsamic? Carter & Cavero's Chipotle Olive Oil. It is an absolutely amazing combination!!!!!!!!

You can visit Carter & Cavero at their store in Red Bank and in Long Branch, New Jersey or shop online at www.carterandcavero.com.

Roasted Asparagus

2009-12-15T20:23:00.000-08:00

Here's a quick and delicious recipe for the holidays! Roast your asparagus with a robust olive oil for a fantastic nutty flavor that will leave your guest wanting more. It's incredible how much flavor a really good olive oil adds to a very simple dish. Get ready to become an Asparagus Lover if you aren't already one!!

1. Clean and break off tough ends of asparagus.
2. Coat asparagus in our Hojiblanca Extra Virgin Olive Oil (use a zip lock bag)
3. Place asparagus on a cookie sheet lined with aluminum foil
4. Bake at 400 degrees for 15 to 20 minutes, until tender and crisp
5. Remove from oven and sprinkle with course sea salt and freshly ground pepper
6. Get adventurous and drizzle on some of our Red Apple Balsamic Vinegar before serving!

Happy Holidays!

Cavero

You can visit Carter & Cavero at their store in Red Bank and in Long Branch, New Jersey or shop online at www.carterandcavero.com.

A Fall Twist on a Great Summer Salad

2009-09-27T16:39:00.000-07:00

On a recent gathering with friends I took on the challenge to make a quick and delicious pasta salad that was to stand out and make the night memorable. I found such a recipe while looking for ideas online. While reading the recipe on Food Network's site, a couple of ingredients caught my attention - honey and red onions. These two ingredients that sparked my curiosity since I love both but never thought of combining them in a pasta salad.

When I served the salad some of my friends were pleasantly surprised because the taste of honey was unexpected. A few nights later I made the salad again for a family party and this time I made some very interesting changes that not only added to the feeling of Fall but also gave a touch of spicyness to the dish. I decided to add dried cranberries, Red Apple Balsamic Vinegar and jalepeno peppers. The cranberries and balsamic vinegar gave the dish a sweet-Fall taste while the hot peppers delighted your taste buds by making you very aware of the fresh herbs that were also in the mix. The end result was wonderful, but I couldn't have done it without the original recipe. Here's the altered recipe:

Orzo Fall Salad

4 cups of water
1 teaspoon of salt for cooking pasta
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
¼ cup of chopped dried cranberries
¼ cup of finely chopped jalepeno peppers, seeded.
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Vinaigrette, recipe follows
Salt and freshly ground black pepper

Directions
Pour water into a heavy large saucepan. Cover the pan and bring water to a boil over high heat. Add a teaspoon of salt. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, cranberries, jalepeno peppers, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Vinaigrette

1/4 cup red wine vinegar
1/4 cup of Red Apple Balsamic vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Mix the vinegars, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups

Happy Fall!

Cavero

You can visit Carter & Cavero at their store in Red Bank and in Pier Village in Long Branch, New Jersey or shop online at www.carterandcavero.com.

Basil Fused Olive Oil

2009-07-24T19:27:00.000-07:00

Basil is one of my favorite herbs of all time, especially in the summer. If you’re looking to use our Basil Olive Oil, here are some suggestions that will get your imagination going.

Drizzle your Basil Olive Oil in warm pasta. Sprinkle with freshly grated Parmesan Cheese. Toss in some fresh basil leaves and top off the meal with salt and freshly ground pepper.

Make a fabulous salad dressing by pairing up the Basil Olive Oil with our Strawberry Balsamic Vinegar. Toss in some fresh strawberries for all you berry lovers.

Pour over tomato wedges, sprinkle with salt and pepper.

Add the Basil Olive Oil to your pasta salads for a nice boost of herb flavor

My favorite: Drizzle over tomato soup. It’s THAT good!

Happy Cooking!

Cavero

You can visit Carter & Cavero at their store in Red Bank and in Long Branch, New Jersey or shop online at www.carterandcavero.com.

Carter & Cavero Announces the Arrival of Tito, Award Winning Potter from Spain

2009-06-19T05:38:00.001-07:00

Carter & Cavero is proud to announce the arrival of Tito, the award winning potter from Spain, to our Red Bank and Long Branch, New Jersey stores on June 26-28th, 2009.

The Spanish award winning artisan potter, Tito, whose exquisite clay pottery is displayed and sold exclusively in the United States at Carter & Cavero’s Red Bank and Long Branch, New Jersey stores, will be returning to the states for several events on June 26, 27 and 28. The first event will take place on Thursday, June 25th at the Red Bank store from 5pm to 8pm. On Friday, June 26th, Tito will appear at the Long Branch store from 6 pm to 9pm. On Saturday, June 27th, Tito will be in the Red Bank store from 11am to 1pm and from 5pm to 8pm. On the final day of his appearances, Sunday, June 28th, Tito will be in the Red Bank store from 11am to 1pm and in the Long Branch store from 3pm to 6pm.

As he did during his previous visit to Carter & Cavero in 2008, Tito will create vessels reminiscent of ancient times using a potter's wheel and clay. He will also be discussing the history of Spanish pottery while demonstrating the use of ancient tools and techniques. Tito was awarded the Spanish National Artisan Award in 2008.

Through his love and dedication, Tito, has developed a unique collection representing the golden age of pottery from the Renaissance period. His work is also greatly influenced by Persian origins where the green color is seen in many of his pieces indicating the most important legacy from this time. Tito's work demonstrates a high technical level of fretwork and shapes which are derived from Iberian times, as you will see in his work.

Carter & Cavero is an avid supporter of the arts. This event is free and open to the public. For more information contact us at info@carterandcavero.com or call (732) 219-0506. For more information about Tito and his work go to www.alfareriatito.com.

You can visit Carter & Cavero at their store in Red Bank, New Jersey or shop online at http://www.carterandcavero.com/.

Antioxidants and Olive Oil

2009-06-17T05:44:00.000-07:00

What are antioxidants?

Oxidation is a process that occurs not only when olive oil is being produced, but also inside our own bodies. Reactions occur continually inside the body, giving rise to the formation of free radicals. As a rule, free radicals do not cause severe damage thanks to the protection provided by antioxidants, which help to keep a balance up to a point. If the balance is spoiled, however, "oxidative stress" occurs, leading to deterioration of normal cell functions and even cell death.

Cell membranes contain a large amount of fat and cholesterol and their composition depends on diet. When the diet contains a lot of olive oil, the cells are more resistant to oxidation, they do not deteriorate as much and aging is slower.

Antioxidants in Olive Oil

Vitamin E, carotenoids and phenolic compounds are all antioxidants whose activity has been demonstrated in the prevention of certain diseases and also of aging.

The phenolic content of olive oils varies according to the climatic conditions in the producing area, when the olives are harvested and how ripe they are when picked. Oil production and storage methods also have an influence on phenolic content. Phenols have countless biological properties, which can have an anti-inflamatory, and in some cases, a strong anti-bacterial effect, in the human body.

The high antioxidant content of the Mediterranean diet appears to contribute significantly to its effect on human longevity.

Anti-oxidants are found in fresh fruit and vegetables. Because it is the only oil to be obtained from a fruit, olive oil retains a host of substances, antioxidants and vitamins that give it added nutritional value.

The explanation behind this high content of antioxidants is probably that because the olive is a fruit that is exposed to the air, it has to defend itself from oxygen. It therefore synthesises a larger amount of antioxidants, which pass through to the oil.

Extra-virgin olive oil, i.e. olive oil that has not been refined or industrially treated, is particularly rich in these substances and has a strong antioxidant effect, protecting against damage from free radicals and against the formation of cancer.

Information courtesy of the International Olive Oil Council

You can visit Carter & Cavero at their stores in Red Bank and Long Branch, New Jersey or shop online at www.carterandcavero.com.

Chipotle and Blood Orange Olive Oil Marinade !!!

2009-06-10T08:59:00.000-07:00

I find the best time to write about food is when I'm hungry. So, as I sit here at 11:59 am with absolutely no possibility of getting anything to eat for the next two hours, I thought I would mention two of my favorite summer oils. I've got to tell you, I'm craving grilled food right now! I completely forgot the amazing flavor you can create by mixing the Chipotle and Blood Orange oils. I had pork chops with my husband the other night and I was mildly disappointed because I totally dropped the ball with the marinade. The smokiness and heat from the Chipotle Oil combined with the sweetness of the Blood Orange Oil create the perfect balance in your marinade. And so, before I break down from hunger and have run to that fast food joint around the corner (pleh! ), here's a quick recipe to add sooooo much flavor to your next meat or vegetables.

Chipotle Olive Oil 1/4 cup

Blood Orange Olive Oil 1/4 cup

Ground Cumin 1/4 tsp

Garlic powder 1/4 tsp

Course Sea Salt (a nice Hawaiian Red Sea Salt will do the trick)

In a small bowl whisk first four ingredients. Add the sea salt before and after grilling.

You can visit Carter & Cavero at their stores in Red Bank and Long Branch New Jersey or shop online at www.carterandcavero.com.

What's for Breakfast?

2009-06-04T09:37:00.001-07:00

So... I was sitting in my kitchen thinking about our blog. There's so much to discuss about olive oil, I just didn't know where to begin.

And so, as I looked at my children fighting over the last piece of warm toasted bread with olive oil and tomato, I found my starting point. Do I give my kids good olive oil becuase I love them so much and want them to be happy with what they are eating? Well yes, I do love them and want them to enjoy their breakfast, but I do it for a more selfish reason, the highest on the list being the flavor and health benefits of the olive oil I am giving them. Here's how I make my children and myself happy every morning. Even though we are sitting in our kitchen in New Jersey, it makes me feel just like we are sitting at our favorite cafe having breakfast in Spain.

Breakfast of Champions

-French or Italian bread sliced;

-A good strong olive oil (e.g., Athenolia, Leccino, Hojiblanca);

-A juicy tomato, freshly grated (I just use a regular grater, it turns the tomato into a spoonable pulp);

-Course sea salt (Himalayan is my favorite, but any sea salt or kosher salt is just fine).

Just toast the bread, pour on a good amount of extra virgin olive oil (always poke the top of the bread with a fork so the oil penetrates the bread), spoon the grated tomato over the bread and sprinkle with sea salt. Enjoy!

Are you on your way to get that bread yet?!

Oh, talking about bread... on weekends, our Long Branch store is now selling bread from Balthazar's (yes, the Balthazar's on Spring Street in Soho)! So Grab yourself a nice loaf of Ciabatta or a baguette to enjoy with your favorite extra virgin olive oil and you're good to go.

More to come!

Cavero

You can visit Carter & Cavero at their store in Red Bank and Long Branch, New Jersey or shop online at www.carterandcavero.com.

The Mediterranean Diet

2009-06-03T16:05:00.000-07:00

The Mediterranean Diet Pyramid, which represents the optimal, traditional Mediterranean diet, is based on the dietary traditions of Crete and southern Italy in the 1960s. It underlines the importance of the foods making up the principal food groups. Each of these individual food groups offers some, but not all, of the nutrients one needs. Food from one group cannot replace that of another group. All the groups are necessary for a healthy diet.
The basic products of the Mediterranean diet, in descending order of quantity and frequency advised, are:

Grains:
These form the base of the majority of meals in Mediterranean countries - bread (wholemeal or otherwise), pasta, couscous and rice.

Fruit and vegetables:
Meals are more flavoursome when in-season products are selected and they are cooked very simply. In most Mediterranean countries the dessert is generally fruit.
Legumes and nuts:

A wide variety of legumes and nuts, such as chickpeas, lentils, haricot beans, pine kernels, almonds, hazelnuts, walnuts, etc. are used in cooking.

Olive oil and olives:
Olive Oil is used throughout the Mediterranean. Normally used for cooking, extra virgin olive oil, while appropriate for all uses, is excellent when consumed raw to best appreciate its aroma and flavour and to benefit fully from all its natural components.

Dairy products :
Cheese, yogurt and other dairy products, with no special mention of milk.

Fish:
Offered as a first class protein, before eggs and poultry.

The highest point of the Pyramid, meaning that its consumption is least advised, is occupied by red meat and just slightly below, but also of little importance, are sweets and pastries.
Regular physical activity is vital to maintaining good health and optimal weight.
Wine can be consumed in moderation, primarily with meals (1-2 glasses/day). It is optional and should be avoided whenever it puts the individuals or others at risk.

You can visit Carter & Cavero at their store in Red Bank, New Jersey or shop online at www.carterandcavero.com.

Let the Summer Begin!

2009-06-01T08:51:00.000-07:00

...And we're back! After a long hiatus we are ready and tastier than ever. As most of you may already know we have opened another location for the summer at Pier Village in Long Branch, New Jersey. We're looking forward to a very busy summer with no time for rest! Yes, we're crazy, but we love it!

We've got some fantastic events planned for this summer at our stores in Red Bank and Long Branch. Keep an eye out for Tito, our artist who creates unbelievable, rustic ceramic works of art. He will be visiting New Jersey for five days and doing demonstrations with his very own clay from Spain. He'll mold his way into your heart with the fascinating history of ceramics in Spain while creating works of art right before your eyes. No need to speak Spanish, there will be translators at hand! Yours truly.

We're also setting the ground work for an educational and fun event with a well known nutritionist for all you health concious foodies. She will be full of incredible information about the benefits of olive oil. Oh, there's so much to learn!!

Next on our plate will be a guest chef from a popular local restaurant in Red Bank. This very talented chef will be creating some mouthwatering dishes with our most popular oils and vinegars. You'll be able to taste away and get some great ideas for your kitchen.

And for the ladies, we have a fun filled night of drinks and appetizers while mingling with successful women in business. Our networking party will make you feel you've died and gone to heaven in Spain! You can look forward to Spanish food, music and wine and some very successful designers from New York to share their stories.

Phew! If that isn't enough to get you summer started with Carter & Cavero, I don't know what is! Get ready, set, summer!!!

Buen apetito!

Mercedes Wall (a.k.a. Cavero)

You can visit Carter & Cavero at their store in Red Bank or in Long Branch, New Jersey or shop online at www.carterandcavero.com.

Author and Photographer Mary Randolph Carter to Sign Latest Book at Carter & Cavero's Red Bank Store

2008-11-28T10:14:00.000-08:00

Red Bank, New Jersey--Carter & Cavero, Old World Olive Oil Company is happy to welcome best-selling life style author Mary Randolph Carter to sign her latest book—For the Love of Old—on Saturday, December 6. The book, a celebration of the patina of age, and how it enriches the objects with which we surround ourselves for comfort, and inspiration seems a perfect fit with the Carter & Cavero commitment to a tasteful, healthy way of living tied to the authentic and old tradition of olive oil.

Mary Randolph Carter (aka Carter) was born in Richmond, Virginia, the first of nine children. After a career in the world of magazines—Mademoiselle, New York Magazine and Self, which she helped to create as its first creative director, Carter joined Polo Ralph Lauren as Vice President of Advertising. After twenty years working closely with Mr. Lauren on creating the multi--page ad units that have celebrated and traced the diverse lifestyle of the brand, he asked her to steer the creation of Ralph Lauren, a 500-page mega-volume that celebrates his four decades of work.

The doyenne of collecting, Carter is the author and photographer of six books including her coveted and best-selling “Junk” series; American Junk, Garden Junk, Kitchen Junk and Big City Junk. For the Love of Old features useful tips on how to maintain and preserve your old treasures, and how accelerate—or at least approximate—the look on newer acquisitions so they too, will feel right at home!

In the introduction to Old, Carter writes “In a era that is desperate to be young and new and hip and cool, I choose old…things that endure, including love, emotion, character and integrity.” Reached at her home in New York City, “Carter added olive oil to her list of things that endure. “I particularly love the idea that at Carter & Cavero I can taste and choose my own oils and vinegars and have them poured into their beautifully etched bottles that, of course, I never throw away, but reuse and repurpose.” The “Carter” in Carter & Cavero’s name is not just a coincidence. One of Carter & Cavero’s partner’s Sam Berg, calls this Carter “Mom,” and asked her if he could add it to Cavero which is the maiden name of the wife of another partner and the proprietor of Carter & Cavero-- Chris Wall.

Carter will be signing her book at Carter & Cavero, from Noon to 3 P.M. at Carter & Cavero, 19 Monmouth Street, in Red Bank. This event kicks off the holiday season at Carter & Cavero featuring a feast of olive oils to taste with a hearty buffet of artisan breads, olive tapenades and other Carter & Cavero special gift ideas for a memorable holiday season.

For more information: Contact Chris Wall at (732)219-0506 or email info@carterandcavero.com
You can visit Carter & Cavero at their store in Red Bank, New Jersey or shop online at www.carterandcavero.com.

Olive Oil Facts

2008-11-22T15:48:00.000-08:00

Did you know that...

People living in the Mediterranean area who use olive oil as their main source of fat have the world’s lowest mortality rate due to cardio-vascular illness. Finland and the United States, where people consume the highest amounts of saturated fat, have the highest.

Olive oil contains more monounsaturated fatty acids than any other fat or oil.

Olive oil is the most easily absorbed edible fat and it contains no cholesterol.

Using olive oil in place of saturated fats as the main fat in your diet may actually reduce cholesterol levels.

You can bake with olive oil. Just substitute the same amount for the fat called for in the recipe. The result is moist, even textured cake with a tender crumb.

You can fry with olive oil. When used in frying, olive oil coats food instead of being absorbed. It also contains anti-oxidants and can be reused 4-5 times before being discarded. Other fats and oils can only be used twice.

There are numerous varieties of olives, and olive oil is the only cooking and salad oil that offers a variety of natural flavors - no two are alike.

The olive tree is an evergreen.

The olive tree was first cultivated in 6,000 B.C.

Olive trees can live up to 600 years or more.

It takes 5-8 years before an olive tree will bear its first fruit.

There are over 800 million olive trees now planted worldwide.

Olive oil can keep for 2 years or more, longer than any other oil, if stored in a cool dark place.

Olive oil is the second best-selling type of oil and the fastest growing segment of fats and oils in the United States.

You can visit Carter & Cavero at their store in Red Bank, New Jersey or shop online at www.carterandcavero.com.

My Passion for White Truffle Olive Oil

2008-11-15T19:26:00.000-08:00

Every once in a while you come across something so decadent, so delectable, that you have to share it with the rest of the world. Truffle Olive Oil is one of those things and is by far my favorite fused olive oil. The scent of truffles sends my mind into overdrive. Just picture yourself at a fabulous dinner party where you are the guest of honor and there are ten chefs catering to your every gastronomical need. The smell is unforgettable. Just imagine the taste!

Here's one of my favorite recipes that is a sure winner at any cocktail party this holiday season. The first time you make it might seem a little challenging but after that, I promise, you will not need the recipe ever again. It's that simple.

Enjoy!

Mercedes Wall

Baked Truffled Brie

4 ounces cream cheese, room temperature

1/2 teaspoon salt

2 tablespoons of Carter and Cavero White Truffle Oil

1 sheet frozen puff pastry, thawed

1 small (8-ounce) round (wheel) brie cheese

1 egg, lightly beaten

Baguette, crostini, or crackers

Butter a baking pan and line with aluminum foil. In a small bowl, combine cream cheese, salt and truffle oil; set aside. This is your truffle cream cheese.

On a lightly floured surface, roll out sheet of puff pastry 1/8-inch thick (approximately 15 inches in diameter); using the brie as a guide, cut out one round the size of the brie for the top and cut another round 1-inch larger. Using a small cutter (any shape will do), cut out some decorative pieces.

Halve the brie cheese horizontally; spread the truffle cream cheese evenly over the bottom half of the brie. Place the top half of the brie over the truffle cream cheese. On prepared baking pan, center the brie cheese on top of the larger pastry round; wrap pastry up over brie (without stretching). Brush border with some egg and top with remaining smaller pastry round; pressing edges of dough together gently but firmly to seal. Brush top with egg. Arrange decorative pieces over the top of the pastry dough; lightly brush with egg, being careful not to let egg drip over the edges (this would prevent the pastry from rising). With the back of a table knife, gently score the side of the pastry with vertical marks (being careful not to pierce through the dough). Chill the prepared brie, uncovered, for 30 minutes to set the egg wash. Brie may be made to this point one day ahead and kept chilled, covered loosely.

Preheat oven to 425 degrees F.

Bake Truffled Brie in middle of oven 20 minutes or until puffed and golden brown. Remove from oven and let stand in pan on a rack about 20 minutes for a very runny melted cheese or about 40 minutes for thicker cheese. To serve, transfer to serving dish and serve with baguette, crostini, or crackers.

Serves 6 to 8 as an appetizer.

Olive Oil and Your Skin

2008-11-15T15:58:00.000-08:00

In human beings aging leads to gradual structural and functional skin damage.

Skin tissue goes through a number of changes. Some of the chief ones are that the inner and outer layers of the skin (dermis and epidermis) grow thinner, elasticity is lost, the area joining the dermis to the epidermis becomes less cushioned, fibrosis occurs with the accumulation of collagen and the tissue is less able to fight against and repair damage.

External factors, such as the sun's rays, speed up aging by generating free radicals. Though cells are equipped with mechanisms that neutralise their action, it is possible to reduce cell damage by using inhibitors that lower the risk. One such natural inhibitor is olive oil, whose lipid profile is very similar to that of human skin.

On top of polyphenols (which are in abundance in many high quality olive oils), olive oil has a large proportion of vitamins A, D and K, as well as vitamin E, the main source of protection against the free radicals that produce cell oxidation. This makes it a good aid in specific therapies to treat skin disorders such as acne, psoriasis and seborrheic eczemas.

It has also been suggested that because of its pronounced antioxidant effect, olive oil could play a choice part in the prevention of continuous oxidation, one of the processes that influences the development of certain types of skin cancer. Vitamin E studies have begun, but these kinds of observations take a long time, which means that conclusive data are not yet available. However, the theory is that oleic acid is believed to play a major part in counteracting continuous oxidation.

(courtesy of the International Olive Council)

You can view Carter & Cavero's olive oil skin and hair care products from Durance at their store in Red Bank, New Jersey or online at http://www.carterandcavero.com/.

Olive Oil Tasting - Interview with a Professional Taster

2008-11-13T06:39:00.001-08:00

Interview with Cesar Colliga Martinez - International Olive Oil Council (IOOC) Tasting Panel Chief.

The panel of olive tasters is an integral part in the process of designating the extra virgin grade to a sample of olive oil. Aside from the fundamental requirement that it contain less than 0.8% oleic acid, among other restrictions on its chemical makeup, olive oil must pass through the noses and mouths of an officially approved panel to assure that it meets the sensory standards befitting a product of the highest quality. So who better to talk to about the art of olive oil tasting than a man bearing the official Spanish Ministry of Agriculture and International Olive Oil Council title of ‘tasting panel chief’, entitling him to set up panels throughout the E.U. and the member countries of the I.O.O.C., and who makes his living as a consultant assisting European denominations of origin and government bodies in establishing and receiving approval of their own.
Our interview today is with César Cólliga Martínez, a Madrid native holding a degree in agricultural and food chemistry from Universidad Autónoma de Madrid, who at 35 years of age has become one of the country's acknowledged experts in this field. Through his consulting firm, Arco Agroalimentaria, Mr. Cólliga has successfully guided the agriculture ministries of the autonomous communities of Murcia, Madrid and Castilla-La Mancha and Extremadura (ed. note: these political subdivisions can be considered the equivalent of individual states in the U.S.) and the Centre for Investigation and Quality Control of the Spanish Ministry of Health through the process of receiving official accreditation from the Spanish Ministry of Agriculture and the International Olive Oil Council.
Cesar is currently working with the Portuguese Protected Denomination of Origin, Tras Os Montes, to bring the skills of its tasting panel in line with what is required of a European P.D.O. The feather in Mr. Cólliga's cap is that no panel he has trained has ever failed to pass the rigorous certification test required for accreditation. The interview was conducted by Charles Butler Mackay of http://www.olivegazette.blogspot.com/.

Charles Butler.: Is there a prescribed line of study to become an accredited olive oil taster?

Cesar Colliga.: No, there is none, although courses are offered in several centres in Spain. To receive your accreditation, one has to pass the test. How you come to achieve the skills necessary is entirely up to yourself.

C.B.: In your case how did this happen?

C.C.: When I graduated from university, I first went into business as a commercial agent in the olive oil industry. This gave me the opportunity to come into direct contact with olive oils from most of the producing areas in Spain. When I saw the possibilities available for someone with those skills in the context of the modernization of the Spanish industry, I went on to learn as much as I could.

C.B.: What are the official requirements for a taster?

C.C.: In order to receive official accreditation, a candidate must twice successfully grade five samples of olive oil of known qualities in such a way that his assessment coincides with that already assigned by the Ministry of Agriculture. They send you five bottles, identified only by numbers, and you taste them and fill out the official grading form. If it doesn't coincide with what they have already decided are the characteristics of the oil, you don't get your license. And this process is repeated twice a year for a long as you hold your license.

C.B.: What are you fundamentally looking for when you first test an olive oil?

C.C.: The very first thing we want to find out is if the oil has any negative attributes and exactly what they are - anything that indicates that there might be faults stemming from an inadequate production process. If a taster finds defects in the oil, he first categorizes them by type and then describes their intensity.

C.B.: What do you do if you find any?

C.C.: The I.O.O.C. provides an official form for tasters to fill out. (ed. note: the reader may download a PDF copy of this form at the end of this interview.) It lists the possible defects, as well as the positive attributes, so we basically check off the problem areas if there are any. All tasters must use this form, by the way. That's how the process is standardized.

C.B.: What are the categories of undesirable smells?

C.C.: The most important ones are 'rancid', 'winey-vinegary', 'fusty', which is the flavour that derives from the fermentation that takes place when a producer leaves the fruit heaped up for a long period before delivering it to the press, 'muddy sediment', which is an off smell that results from the oil having been stored in vats that have not been regularly cleaned, allowing the accumulation of sediments, and 'musty-humid'.

C.B.: Are there more?

C.C.: Yes. We could also include 'hay-wood', an odour that occurs if the olives are allowed to freeze on the tree before harvesting.

C.B.: How does that happen?

C.C.: Well, if the fruit freezes, the molecular structure of the olive is broken and the oil ends up coming in contact with the pit, which imparts this odour. There are seven or eight more known defects, but these really are not very important.

C.B.: Obviously, the next question would be about the good qualities that a taster is looking for.

C.C.: Once we have determined that the defects, if any, are not sufficient to eliminate our olive oil sample from the extra virgin category, we go looking for the good points. The first, and most important point is that it must smell of olives. It is, after all, the juice of that fruit.

C.B.: And then?

C.C.: Next we detect what are called the 'green odours', and there are two of them. An extra virgin olive oil should smell of either lawn grass or green tree leaves. Those are the two options given on the form. For example, in the area we are in now (ed. note: the Jaén province of Spain) where nearly all the olives are picual, the smell would be 'green leaves'. In reality, oil from this varietal reminds me very much of the smell of fig leaves, but that fine a distinction is not officially sanctioned.

C.B.: But the labels on bottles of olive oil are always making comparison to different fruits, and the like, so there must be more to it.

C.C.: That's the next step, to categorize the oil by the sensation of fresh fruit transmitted through its smell. The permitted choices are: apple, almond, tomato, plantain or artichoke.

C.B.: Are these not just purely subjective categories, though?

C.C.: No. Not really. They derive from the chemistry of a given olive oil, which will share elements in common with the fruit that it smells of, the same as in wine.

C.B.: What's the next step?

C.C.: We call this first phase the 'direct analysis'. The second, the 'indirect', is the actual tasting of the olive oil in the mouth.

C.B.: What are you looking for there?

C.C.: The main sensations we're looking for in the mouth are bitterness and pungency.

C.B.: And these are mutually exclusive?

C.C.: No. No. They are distinct flavours to be found in olive oil.

C.B.: Okay. So we take a sip of the olive oil and what happens?

C.C.: We are first looking for the bitter sensation. To find it we let the oil move back along the tongue until it reaches here (indicates the jaw joint on his face), the back part of the tongue on the sides. Then I continue to swallow the oil until it reaches my throat (at which point the natural reaction, even for me, is to cough), and that is where I sense its pungency.

C.B.: But you notice nothing on the tip of the tongue, or anywhere else?

C.C.: No. Nothing. The tongue registers different classes of flavours in different physical locations. Sweetness is perceived on the tip, for example, and acidity on the sides of the tongue near the front. Anybody that tells you that something on the tip of the tongue tastes bitter is fooling himself. These are physical facts.

C.B.: So a sweet oil we would be able to notice when it enters the mouth.

C.C.: No. When we refer to an oil as 'sweet', we actually mean that it is lacking, relatively speaking, in the sensory qualities of bitterness and pungency. As the oil moves back along the tongue, the bitterness becomes more intense. Now, after testing for these two, a taster will concentrate on confirming the aromas that he had detected at the beginning.

C.B.: So, there must be some way of distinguishing between degrees of bitterness and pungency.

C.C.: What we do is give the oil a mark between one and ten for what is referred to as its 'intensity'. This scaling is the hardest thing to learn. In the test, they give you five samples of oil, each with its own characteristics, and you have to state that oil number one has a bitterness of three, number two, a seven, and so on - and get it right.

C.B.: Alright. Now lets take the case of a consumer who goes to the store and buys his bottle of extra virgin olive oil. It's possible that this person has never really noticed what a plantain or an artichoke smells like. What should this person be doing in order to distinguish between a good and a bad olive oil?

C.C.: The most important quality for this person is freshness. A high quality extra virgin olive oil will have the aroma and flavour of a fresh fruit juice. It will have a certain clean sharpness to it. The person should put the oil in a brandy snifter, which is a good substitute for a tasters' glass, cover it for few minutes, making sure it is around 28º centigrade (83º F), then take the lid off and breathe the aromas in through the nose. It should smell, I repeat, of freshness and should not transmit any sensation of mustiness, staleness, rancidity, or anything else disagreeable.

C.B.: And next?

C.C.: Then the person should try and appreciate the individual odours. Even if they know nothing of apples or almonds, they should be able to appreciate a certain complexity of aromas. But fundamentally it is a matter of finding an oil that gives the sensation of freshness and has a certain 'snap' to it. That is what a good extra virgin olive oil is.

C.B.: Extra virgin olive oils usually have something on the label that relates its acid content. Is that the same thing as the 'wine-vinegar' aroma that you mentioned in the list of undesirable characteristics?

C.C.: No. It is an error that is made very often on the part of consumers. But it has nothing to do with it. This refers to the oleic acid content of the olive oil. The maximum permitted by the I.O.O.C. for an oil classified as extra virgin is 0.8%, and this is an amount not detectable in the nose or mouth.

C.B.: What is about then?

C.C.: It is really a matter of freshness. The oleic acid contained in an olive on the tree is approximately zero.

C.B.: So where does this acidity come from?

C.C.: What happens is that the oil molecules in the olive can be broken up, so to say, in the process of harvesting, transporting or pressing and the parts that 'break off' and begin to float freely in the liquid are these fatty acids. That is what that number measures.

C.B.: What effect does this have on the quality of the olive?

C.C.: Simply, it's very difficult for an olive oil containing more than point-five percent acidity to have all the characteristic qualities of a good product that I mentioned before.

C.B.: So, for the consumer, this would be a method of pre-selecting on the store shelf.

C.C.: Exactly. The lower the acidity, the better the chance that you will be buying a good oil. Any extra virgin olive oil processed under optimal conditions will contain 0.5%, or less. It will be from olives harvested with some care and taken to the mill and pressed the same day. Any oil with a higher level is almost certain to suffer from one or another of the undesirable traits we talked about earlier.

C.B.: In the case of an oil produced under a denomination of origin, what is the process through which it becomes classified?

C.C.: The first test is of the molecular contents of the olive oil - the acidity we talked about earlier, the level of peroxides, as well as a few other factors. Secondly, every P.D.O. has its own officially sanctioned panel of tasters (my business, as I said, being their establishment). Samples are taken from distinct lots of oil that have passed the laboratory test and are assigned the label of virgin or extra virgin by the tasting panel.

C.B.: Do you think that this system is worthy of the consumer's trust?

C.C.: Listen, if a co-op, or other miller, gets caught passing off lesser grades as extra virgin not only do they pay a huge fine but they can expect to have inspectors all over them for the next few years of their lives. In my experience, the vast, vast majority (and I mean approaching 100%) of extra virgin designations given in Spain are completely legitimate.

C.B.: What is your opinion of the "electronic nose", to be used for olive oil selection, that is being developed in Sevilla at this time?

C.C.: It seems to me to be maybe a little too complicated a task for a series of electronic sensors. Keep in mind that olive oil contains more than five thousand volatile compounds. You can isolate the compounds that produce the aroma of a plantain and compare it to compounds contained in a sample of olive oil, but what you can't know is how many others actually contribute to that sensation. There has been much interest in the wine industry in the possibility of constructing such a machine, but, as far as I know, they have yet to come up with a satisfactory working system.

C.B.: In recent years in Spain, a fairly large number of P.D.O.'s have appeared. Do you think this is a positive development for the industry, or perhaps an evolution that only serves to confuse the consumer?

C.C.: It depends which consumer you're talking about. Within Spain, there are probably a large number of people that have a preference for olive oil from certain regions, for whatever reason, and are willing to pay a bit more for it. Outside of the country, it's probably irrelevant. Few people in Minnesota have even the faintest notion where Cazorla, for example, is or what picual or royal olive oil tastes like. The solution is simple. Exports are marked as 'Product of Spain' and domestic sales carry the P.D.O. label.

C.B.: I don't have any more questions, but is there something you'd like to add?

C.C.: Nothing. Just that anything you need in the way of information or commentary, feel free to call anytime.

C.B.: Thanks, César. You'll probably hear from me.

Many thanks to Charles Butler Mackay of http://www.olivegazette.blogspot.com/ for allowing us to reproduce this interview.

What is the Difference Between Extra-Virgin and Virgin Olive Oil?

2008-11-12T08:03:00.000-08:00

As consumers it can be very confusing to understand terms placed on olive oil labels. The following is a list of common technology used in the olive oil industry. Remember, you can always ask us (by email to info@carterandcavero.com) if you have a particular question about a term or anything olive oil related, which is not on this blog or on Carter & Cavero's website (www.carterandcavero.com).

EXTRA VIRGIN OLIVE OIL - Simply the best olive oil you can purchase from a health and taste point of view. Both extra virgin and virgin olive oils are those derived solely by a physical process. They are the actual 100% juice obtained by pressing olives, with no other additives or preservatives whatsoever. Once virgin olive oil is obtained it is graded as either extra virgin or virgin depending on its chemical and organaleptic (aroma & flavor) characteristics. Extra virgin olive oil is the term given to an olive oil which has perfect chemical characteristics as well as healthy organaleptic characteristics (no negative flavors or aroma). This is important because a damaged or deteriorated olive oil will not only have an unpleasant flavor and aroma, but also a significantly lower content of oleic acid. This oleic acid is crucial from a health perspective because it contains HDL (high-density lipoprotein which lowers cholesterol) and tocopherols which are vital in fighting diseases such as cancer and osteoarthritis by working against the free radicals implicated in these diseases. It is a widely held opinion that consumers that purchase olive oil for health reasons and/or taste should insist on Extra Virgin olive oil.

VIRGIN OLIVE OIL - Like extra virgin olive oil, virgin olive oil can only be obtained by physical means. It is the 100% natural fruit juice of the olive. Unlike extra virgin oil, however, virgin olive oil lacks the qualities to qualify chemically (i.e. more than 1% acidity) or organoleptically (has negative flavors or aromas present). The reason olive oils do not qualify as extra virgin or why they develop negative flavors, aromas or characteristics are due to poor production or harvest conditions. The main reasons are poor farming practices, transportation, milling or storage of the olive oil and/or unusual weather conditions. Producing high quality extra virgin oil requires the producer to reach perfection in every stage of the process, as well as be fortunate with Mother Nature. This is often more expensive for producers to accomplish, which is why some excellent extra virgin olive oils can cost more than other extra virgin and virgin olive oils.

Carter & Cavero Opens Its New Online Store

2008-11-11T11:26:00.000-08:00

Red Bank, New Jersey – Carter & Cavero, Old World Olive Oil Company, the popular olive oil & balsamic vinegar store in Red Bank, New Jersey which is celebrating its one year anniversary on November 17th, proudly announces the opening of its online store, www.carterandcavero.com. Created by four friends united in their commitment to a retail concept that embraces a tasteful, authentic, healthy way of living, Carter & Cavero offers its customers the unique experience of actually tasting for themselves a rare collection of extra virgin and whole fruit fused oils grown and pressed in special mills all over the world. Along with the olive oils, dispensed out of shiny stainless steel dispensers lined up along sturdy wooden counters, there are a rich variety of aromatic vinegars to complement them. After the customer has chosen their favorite blend by sniffing and tasting, often by dipping a crust of freshly baked bread into the oil, it is poured into a handsome black custom-etched bottle that is capped and sealed on the spot. This guarantees one of the most important qualities of good olive oil—freshness.

To extend the authentic experience of the tasteful and healthy life, Carter & Cavero has surrounded their hand-picked oils and vinegars with an array of Mediterranean lifestyle products, many of which, like the handcrafted pottery by world renowned Spanish artist Tito, are exclusively offered. Since two of the partners - Chris Ortiz and Cesar Cólliga - live in Spain full time, they are able to travel Europe constantly looking for one-of-a-kind treasures to enhance the unique offerings of Carter & Cavero.

Chris Ortiz was raised in the Andalusia region of Spain into a family dedicated to harvesting and pressing olive oil for generations. Cesar Cólliga, a Madrid native, has become one of Spain’s acknowledged experts in the art of olive oil tasting and has taken the lead in choosing the wonderful array of award-winning extra virgin olive oils from Spain, Italy, France, Greece, Australia and the United States. On his visits Cesar conducts wonderfully informative and lively oil tastings for the patrons of Carter & Cavero. The American half of the Carter & Cavero team consists of Chris Wall, a native of New Jersey and the day-to-day face of Carter & Cavero, and Sam Berg, a born and bred New Yorker who has honed his skills in marketing and advertising in top ad agencies in Manhattan. The concept for Carter & Cavero grew out of the partners’ friendship and shared love for Spain. Sam traveled to Cazorla to be best man in Chris Ortiz’s wedding, Chris Wall met Chris and Cesar on family holidays there. The four friends, though very different, are united in their dedication to searching out quality products that surprise the senses and their customers. Their hope is that Carter & Cavero will provide an environment in which their patrons will not only respond to the beauty and taste of their unique offerings, but will also appreciate the dedication, skill and artistry that has gone into their creation.

Most of Carter & Cavero's products are now available online for purchase and shipping anywhere in the United States. This includes their popular assortment of olive oils and vinegars as well as gourmet foods such as olives, tapenades, gourme salts, jams and crackers. Also availabe on the website are cazuelas (terra cotta dishes from Spain), olive wood bowls, spoons and cutting boards and olive oil skin and hair care products from Durance. Custom gift baskets and 3 bottle gift sets are also always available to be shipped anywhere in the U.S.

For more information, product samples, imagery or to arrange a visit to Carter & Cavero, contact Sam Berg or Chris Wall at info@carterandcavero.com.