Balsamic & olive oil: They're like the Batman & Robin of food accessories, sweeping through the Gotham that is your salad searching for villains of boring flavor. Or something. We don't rly know comic books.
Cavedoni Botte Piccola Italian Balsamic
Based in Modena (heart of Balsamic country) from an ancient family tradition dating back to 1860. Antica Acetaia Cavedoni is a small 5th generation family run company which takes great care with the quality of its products.
Pairings: Balsamic and strawberries, drizzled over vanilla ice cream, incredible with tomato and buffalo mozzarella.
Olivestri Siloro Olio Nuovo
This olio nuovo has a very special character. The color is intensely green and the aroma and taste are like fresh olives. Soft and creamy, elegant and supple, the finish has a complex nutty quality with a good kick without being bitter. This nuovo is very versatile; you can even use it as is on salads, just as the chefs did at the dinner they prepared in Umbria for the Vestri family and friends. Or use this rare treat on roasted & grilled meats & fish, sautéed vegetables, hearty soups, earthy cheeses, & of course, in all your pasta sauces.
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Cavedoni Botte Piccola
Is Cavedoni Balsamic organic?
The Cavedonis adhere to an organic growing regimen for their grapes but are not formally certified as organic. It is an entirely natural product with no artificial coloring, thickeners or preservatives.
How do I store my Cavedoni balsamic vinegar?
Keep firmly corked. Store in a cool, dry place away from heat and out of direct sunlight. Most Cavedoni balsamics have a ten year shelf life.
Olivestri Siloro Olio Nuovo
This oil is crushed in October and air shipped as soon as it was bottled. Picking and crushing at this time insures that the majority of the olives are green and filled with flavor. It embodies all of the character we hope for in new oil: intense fresh fruit taste, a bit sassy and an intense green color. This olio nuovo is bottled immediately as it is crushed, completely unfiltered.
The olive oil of Olivestri are amongst the finest in the world. They are produced with extreme care, insuring that all olives are crushed within hours of being picked. They are a blend of olive varietals typical of the region: Leccino, Frantoio, Moraiolo, and Dolce Agogia. The frantoio (olive mill) is in the Umbria town of Petrignano del Lago near the shores of lake Trasimeno, very near the Tuscan border and the towns of Cortona and Montepulciano. Here the Colli del Trasimeno (hills of Trasimeno) are soft and rolling creating a microclimate that imparts a gentle, creamy texture to the oil. Even though the nuovo has quite a peppery finish, it is still void in bitterness, making it suitable for a wide breadth applications.
This olive oil carries the D.O.P. Umbria - Colli del Trasimeno certification, but the olio nuovo bottles do not carry it on the label because the inspectors for the D.O.P. zone do not arrive at the frantoio until late January -- and we have already been enjoying the oil by then!
In order to enjoy its freshness, we recommend using it while it is still young. As it ages, it will still be great olive oil, but the exuberance of its youth will be ever more delicious on vegetables, grilled meats and drizzled over soups.
Cavedoni Botte Piccola
Is Cavedoni Balsamic organic?
The Cavedonis adhere to an organic growing regimen for their grapes but are not formally certified as organic. It is an entirely natural product with no artificial coloring, thickeners or preservatives.
How do I store my Cavedoni balsamic vinegar?
Keep firmly corked. Store in a cool, dry place away from heat and out of direct sunlight. Most Cavedoni balsamics have a ten year shelf life.
Olivestri Siloro Olio Nuovo
This oil is crushed in October and air shipped as soon as it was bottled. Picking and crushing at this time insures that the majority of the olives are green and filled with flavor. It embodies all of the character we hope for in new oil: intense fresh fruit taste, a bit sassy and an intense green color. This olio nuovo is bottled immediately as it is crushed, completely unfiltered.
The olive oil of Olivestri are amongst the finest in the world. They are produced with extreme care, insuring that all olives are crushed within hours of being picked. They are a blend of olive varietals typical of the region: Leccino, Frantoio, Moraiolo, and Dolce Agogia. The frantoio (olive mill) is in the Umbria town of Petrignano del Lago near the shores of lake Trasimeno, very near the Tuscan border and the towns of Cortona and Montepulciano. Here the Colli del Trasimeno (hills of Trasimeno) are soft and rolling creating a microclimate that imparts a gentle, creamy texture to the oil. Even though the nuovo has quite a peppery finish, it is still void in bitterness, making it suitable for a wide breadth applications.
This olive oil carries the D.O.P. Umbria - Colli del Trasimeno certification, but the olio nuovo bottles do not carry it on the label because the inspectors for the D.O.P. zone do not arrive at the frantoio until late January -- and we have already been enjoying the oil by then!
In order to enjoy its freshness, we recommend using it while it is still young. As it ages, it will still be great olive oil, but the exuberance of its youth will be ever more delicious on vegetables, grilled meats and drizzled over soups.
Our byline is Distinctive Italian Ingredients, and that is what we are all about. At the heart of Italian cuisine is a respect for fine ingredients that are prepared without much manipulation. More than anything, it is the beautiful ingredients that define the dish. This same value is at the heart of all Mediterranean cuisine, and, in fact, defines California cuisine. Our focus is finding the best Italy has to offer, from different olive oils to balsamic vinegar, tomatoes, capers, salt, beans, herbs, chilies and all the beautiful things used in Italian food. Our goal is to bring the very best from Italy to our restaurants, specialty stores and direct customers.
Casa de Case was formed in October of 2000 to make it easier with the red tape of importing the olive oil we had been getting for ourselves and friends for the previous four years. This was a once-a-year event when we flew in the just-crushed new oil – the hypnotic olio nuovo – in quantities to last us for the year (And, of course, we are still flying-in Olio Nuovo every year!). Over the years, the word spread and more and more people got in on the act. Eventually we launched this web site to make it easier for folks to order their oil.
Then in the Spring of 2002, after test marketing the oil with a few well-know chefs, I decided to jettison my 35-year career in high tech and launch Casa de Case as a full-time importer and distributor of Italian ingredients.
Our original plan was for Kris to keep her banking day job for about two years while I got Casa de Case up and going. After only six months, things were moving fast and furious and Kris said goodbye to banking, and we became a team.
Our new careers grew from our passion for Italy, Italian culture and especially Italian food. It gives us a great sense of satisfaction to be working full-time on something so close to our hearts. It gives us even more satisfaction to be bringing superior products to the best restaurants and specialty stores.
We started with just olive oil from Frantoio Olivestri in Petrignano del Lago, Umbria. We are truly blessed to have met Guido Vestri and his family. They are amongst the best olive oil producers in the world and pursue their work with passion for quality. It is our great fortune to be bringing their superb oil to this country.
After marketing Olivestri oil for a little over a year, we started scouring the Italian countryside looking for other unique and superb olive oils that might fill different tastes and needs. This lead us to sun-drenched Puglia in the Italian heel and the stunning oils from Francesco De Padova. De Padova has 1,000 acres of 100% biologico (organically) farmed olives, and produces some of the finest oil in Italy. Along the way, we added different olive oils, and we discovered other amazing and delicious products to offer to our customers.
We are very proud of the reputation that we have obtained. Nothing is more important to us than our customers, and we are humbled by the list of fine restaurants who are among our customers and who are preparing their delicious meals using our ingredients. These are very fastidious and demanding chefs who have all universally said: “These are great ingredients!”
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