Thursday, October 1, 2020

Specialty Olive Oils at Farmers Market

Photos by: Maria Lamb |Chef Rasheed Shihada gets ready to pour a taste of Four Farms Extra Virgin Olive Oil.

Photos by: Maria Lamb |Chef Rasheed Shihada gets ready to pour a taste of Four Farms Extra Virgin Olive Oil.

By Maria Lamb

Every Wednesday, Executive Chef Rasheed Shihada of Olive Oil of the World is at his tent at the Marco Island Farmers Market showcasing a variety of olive oils from all over the world. A good selection of 12-year aged balsamic vinegars are also featured. This is Chef Rasheed’s eighth season at Marco’s Farmers Market.

Chef Rasheed also features a local olive oil called “Four Farms Extra Virgin Olive Oil” (EVOO) from Florida olive farms. Yes, olives can grow in Florida! The olives used in Four Farms EVOO are grown in a special micro climate in Suwannee County in northern Florida, near the Georgia border. The Four Farms brand was created using select olives from four family-owned olive groves, resulting in a delicate and smooth oil with a nut-buttery flavor and a hint of pepper on the finish. This is perfect for nicoise salad, drizzled over roasted veggies, and to finish any soup.

Another new addition, fresh from Florida, is the orange balsamic vinegar made with real Florida oranges and white balsamic vinegar from Modena, Italy. This delicious sweet-sour combo can be used to prepare dressings, meats and marinades, or drizzled over veggies and fruits. Like all of their flavored vinegars, there are no thickening agents, no sugar added, and it is not cooked down. This is 100% all natural with no preservatives or colorations.

One of Chef Rasheed’s favorite imports is Trampolini Olio Novello,

Tom Daly and Margaret Fitzgibbons of Boulder, Colorado check out the selection of olive oils.

Tom Daly and Margaret Fitzgibbons of Boulder, Colorado check out the selection of olive oils.

“NOVO,” which comes from Perugia, Italy in the region known as Umbria. According to Chef Rasheed, the Trampolini family has been making olive oil for almost 250 years. Each olive is handpicked and then pressed into olive oil within 24 hours of picking. All bottling is done at the olive mill. Chef Rasheed added that “they only work directly with local farmers and all products must be bottled on site.”

The NOVO is a thick, cloudy and full-bodied olive oil with an intense green color and a peppery sensation on the palate. This is ideal for bruschetta, salads, dips, soups, pasta dishes, roasted meats or shellfish.

On your next trip to the Farmers Market, make sure to check out Chef Rasheed’s Olive Oil of the World tent and sample the locally grown olive oils and balsamic vinegars, or the tasty NOVO from Perugia, Italy.

Broccoli Slaw with Florida EVOO & Orange Balsamic Vinegar

Ingredients:

  • 1 bag ready slaw shredded broccoli and carrots (available at Publix)
  • ¼ cup mayonnaise
  • 1 Tbs. Florida Olive Farms EVOO
  • 1 Tbs. sriracha (omit if you do not like spice)
  • 2 Tbs. orange balsamic vinegar
  • Salt and pepper to taste

Directions:

Whisk together dressing ingredients and toss over the vegetable medley. Let set for 10 minutes in the refrigerator. Serve with grilled chicken, fish or burgers.
Recipe courtesy of Chef Rasheed Shihada

For more information, please visit the www.oliveoiloftheworld.com

or call 561-386-0756.

Leave a Reply

Your email address will not be published. Required fields are marked *