The beauty of olive oil lies in the incredible diversity available to us, but sometimes it can be a bit overwhelming. We’ve all seen that recipe that begs the question – ‘exactly what kind of olive oil should I use?’ We’re here to help! Here are a few guidelines for our favorite ways to use olive oil. Read More
Just like wine tasting, olive oil tasting is a special skill. Olive oils have a wide range of flavors determined by the type of olive used, the ripeness of that olive, how that olive was grown and how the oil is stored.
Tasting olive oils before buying is important in determining exactly what you’ll use it for at home. That is why we’ve seen up our shop to be a tasting room. We’re even named after the act of tasting. “Strippaggio” is the term used to describe the slurping noise made when you taste oil.
You asked, and we happily answered. We are now offering classes to learn how to Strippaggio! Join us for our next class on February 18th from 6:30 to 7:30pm. In the meantime, these tips should help you get started:
Meyer Lemon is a taste of sunshine in the dreary winter. These small lemons grow in the depths of winter and have a thin, smooth skin with a dark yellow pulp. The acid content on a meyer lemon is much lower than that of a regular lemon so they tend to be on the sweeter side.
Our friends at Bolzano Olive Ranch got it right when they started producing their Meyer Lemon Organic Olive Oil. Read More
This year started with a bang as 60 Minutes pulled the curtain back to reveal the fraud running rampant in our beloved olive oil industry. We’re often asked what makes our olive oil different from the olive oils you see in your average grocery store. It’s one of our favorite questions to answer because not only does it give us a chance to talk about our passion, but it’s an opportunity to educate folks that not all olive oils are created equal.
Choices, choices choices. We are so lucky to live in a world of abundance, but when you are looking to narrow it down to a gift for those special folks in your life, the choices can be overwhelming! Not to fear – Strippaggio is here to make it a little easier (and a lot more delicious!) Here are a few ideas to get your creative juices flowing…
Most people wouldn’t think of Georgia when they think of award winning olive oil. Four years ago three business partners tried an experiment and planted olive trees on five acres of their land in Toombs County. This year, they harvested their first batch of olive oil at Terra Dolce Farms.
On a fluke, one of the partners, Tommie Williams sent in an entry to the New York International Olive Oil Competition. This distinctively buttery, grassy olive oil actually took home the Gold, the highest award out of 651 entries. Beginner’s luck?
My team and I at Strippaggio are often asked by our customers to explain what “extra virgin” and “first cold pressed” olive oils mean. Simply put, extra virgin is a quality classification and first cold pressed is a milling process.
We revel at the chance to guide our customers in understanding those labels and in learning the difference between olive oil typically found in supermarkets and other retail outlets, and the premium-quality, authentic, extra virgin olive oil that we sell at Strippaggio.