Mas Des Bories Olive Oil now sold on the internet

[rox]

Happy Birthday to Me! What a great birthday present I received today. Finally iGourmet.com has Mas Des Bories Olive Oil for sale, on line. ( Pretend there is that icon of the little green guy jumping up and down placed right here)


Whew! It has been a long haul since buying the olive farm in 2004 until today when I can finally say there is national distribution with a really good comapny. The pictures they took of the bottles are not that great, I sent them some new pics today of the bottles of olive oil nested in our lavendar plants that grow along the borders of the olive tree fields, so I hope thye can use those better pictures. I also wrote a little more copy for them so we will see if they like it or not and improve (IMHO) the copy they have describing the olive oil.

If by chance you do purchase this really great olive oil there is an area to enter a review. After the Octoberfest at Eddie & Steph's I would hope for a few kind reviews for those of you who have tried the olive oil over at octoberfest.

Many thanks for all your support. I remember when i first joined TBN, my husband and I were literraly like the characters in that old tV show Green Acers and all of you kind people at TBN were really a lifsaver for us. We didn't know a darned thing about tractors, and we had no time to learn. But you were here for us then and today still are. What a great neighborhood TBN is.

 

[Egon]

Olive oil and ??? . What more could a person want?

 

[rox]

Olive oil and ??? . What more could a person want?

Egon,
actually it was olive oil and.... Sushi.

We had to drive to the other side of Aix to get Sushi and the only place open was a take out served out of a trailor, but I didn't even care ,we brought it home and had a Sushi orgy. Not as fun a birthday as my younger years but the Sushi was delcious anyway.

 

[DocHeb]

You have three types for sale - which would you recommend if a person were to buy just one?

 

[rox]

Hmmm just one. Gee it is so tough. I think I would go for the Bouteillan closely very closely followed by the AOC. oth of those won gold medals in the biggest European olive oil competition this year. In 2006 the AOC won and in 2005 the Bouteillan won, now in 2007 he first french producer to win 2 golds in one year they both won Golds so it is really hard to say.

It is like what is a better wine a really really good merlot or a really really good cabernet (sp?) As long as both wines are in the tops in their catagory which one is better? it all comes down to personal taste.

One prominate chef in Atlanta bought Aglandau for the kitchen and Grossane to sell in the club boutique, another chef at a 4 star Relaise Chateau bought only Salonenque, the most prestigious club in Milwaukee the chef bought Salonenque and Grosssane, other country club chefs bought Bouteillan and AOC.

So there is no one best oil it really is jsut like wine, it is what you like. The oils will all taste very unique and different from each other jsut like a chardonnay grape tastes different than a grenasch grape. It's really what you like and I can't predict that. The only way to really zero in on what you like is to try differnt oils, and specifically oils that tell you what varietel of olive was used to make the oil. That is the only way to narrow in on what suites you.

What if all the wines were just labeld red wine or white wine. You could drink different red wines and recognize the unique flavors and zero in on which one you prefer but if all the wine makers jsut labeld it red it would be tough to find that same varietel of grape from different producers, everything jsut says red wine.

That is why I think the really good olive oils should label what type of olives are used to make the oil. Sadly msot don't ,even the top ones. But some do like we do. We also put the harvest date, which very very few producers do. Ours is clearly shown as the Lot number Dec 2006. What you want is fresh olive oil. Our oil will last for a good 2 years. it is still good after 2 eyars but it kind of looses it's flavor and goes flat. We tell you what olives were used and when we picked the olives.

We were asked to participated in a European chemical research project on olive oil and sent in amples of this same Mas des Bories olive oil that is sold on iGourmet.com right now. It was from the same harvest. The doctor, PhD chemistry, who testifies as an expert in Brussels in the European Community rule making for olive oil, told me on the phone that our olive oil out of all the samples sent, we sent scored the highest in his research test, and they scored significantly higher. He was proving chemically if the olives were pressed immedialty after picking. This last years harvest also had very very low acidity all were right at about 0.3% acidity. By European law you have to be <= 0.8% acidity to be classified as extra virgin. If you pick rotten fruit or pick up rotten fruit from the ground, or if your olives have been attacked by the olive fly they get rotten inside and you get a high acidity. Kind of like pressing rotten and bruised apples doesn't make for good apple cider. Same thing with olive oil. In france we have small mills, well 60,000 liters and 30,000 liter mils are not that small, but compared to Spain, Italy and Greece we have small mills. But that smaller size mill allows for a certian artisan effort that you dont get with the huge mills. The huge mills refine the heck out of the oil to get rid of the rancid flavors because they press every olive no matter the condition fo the fruit, thus removing the natural flavor of the olives, and you end of with very bland blah olive oil. I guess it is similar to takiing a really really good apple cider and watering it down, sure it is still apple cider but allt he flavor has gone out of it.

This is what gets shipped to USA as extra virgin olive oil, oil that has been so refined it really doesn't have much flavor at all. In the states there is no law that controls what can be labeld as extra virgin. in Europe high acidity will knock you out and you won't get the extra virgin label. So whT they cannot legally sell in Europe as extra virgin, legally gets sold in the USA as extra virgin.

Sorry for the ramble I'm just passionate about olive oil, I love to make the good stuf. I love to put in my best effort to make it as good as can be.

This year we went in 3 oils to the los Angeles County fair and all 3 won medals and or BEST IN SHOW. next year I think I'll send in all 5 and see what happens. The thing is it costs $100 a piece to enter so the cost holds me back. Plsut he shipping expense olive oil is heavy adn ou have to send 2 bottles for each entry so the shipping costs add up, and yu don't know if you are going to win aything or not. but next year I am going to give it a shot and send in all 5. last year we sent in jsut the AOC, only the one oil, and it won BEST IN SHOW s that encouraged me to send in 3 this year.

 

[dmccarty]

Rox,

Just ordered the Bouteillan. I wanted to try some of the others but figured one bottle at a time.

We have been waiting to get Rox's EVOO for years.

its going to be hard waiting for another week or two for the bottle to arrive.

BTW, the products are listed in alpha order on the iGourmet website. Just keep going to the next page until you find Mas Des Bories. Sounds obvious but it was not obvious to me. It took me a minute or two to find the bottles instead of the usual Internet speed.

Thanks,
Dan

 

[rox]

Thanks dan,
I really hope you enjoy the oil. if you do please dont' forget to enter a review on the iGourmet.com website. The reviews are entered right in the same area where they show our product.
Again,
thx

 

[dmccarty]

Rox, you are welcome.

I just got an email that the order was shipped. Can't wait. Since our tomatoes are not even close to be ready we have been buying them at a store the buys produce from local farmers. They have some awesome tomatoes. We have been having the tomatoes with olive oil, balsimic vineger, salt, pepper and sesame seeds.

The same store has some awesome bread.

I know where Rox's olive oil is going to be used ASAP.

The local bread is good but friends of ours own a French bakery, Main Page. Lionel was/is a member of Les Compagnons du Devoir and earned the tiltle ofMaitre Boulanger (Master Baker). He is a really good guy bsides all of that and he can bake some bread!

When Missy and Lionel opened the bakery I was stopping by twice a day, going to work and then returning home. I swear I kept them afloat for the first six months. My waist line grew as my bank account shrunk. We really miss moving away from them since we can only stop by every once in awhile.

I'm getting hungry for some reason....

Later,
Dan

 

[EddieWalker]

Every time you post about your olive oil, I'm reminded that there's a jug of it in my cabinet just sitting there. Just sitting there. Just sitting there.......

Eddie

 

[dmccarty]

Every time you post about your olive oil, I'm reminded that there's a jug of it in my cabinet just sitting there. Just sitting there. Just sitting there.......

FedEx emailed me today and said my order of Rox's EVOO had been delivered!!!! I ordered the Bouteillan.

First of all I'm not a food snob. I like good food and I cook good food. My FIL/MIL say I make "restaurant quality" dinners. But I like pup grub and cafeteria food that some coworkers want touch. I like it though. We will spend money on good ingredients and since we don't eat much meat so that leaves room in the budget for quality cheeses, EVOO, Balsimic vinegar, etc. We don't really like wine with one exception. And even that wine the wifey will only drink a very small, wee glass. We only open the wine a couple times a year at most. I figure I have to say this up front because of the words I'm going to have to use to discribe Rox's oil.

Eddie, if you want to read our review of Boutellan that follows, then you need to take the jug of EVOO and lock it up. Then send the key to someone far away. Send it to Bird or TxDon. No, send it to me. I can't be tempted since the tempation is already in my cabinet. If you don't lock up the oil I'm not sure there will be any of Rox's EVOO left for the Partee.

Is it locked up?

Sure?

Ok here is the review.

You have been warned.

The package arrived. I got home, picked the package up at the gate, drove to the house and let the dogs out. My first impression was that it is a small box and it sure does not feel heavy. I opened the package. Wow!

While this is very subjective, we really liked the bottle. Very pretty. Nicely done. The bottle shows off the EVOO very, very well. And the oil needs to be showed off.

But what about the oil? Its all about the oil, not the bottle, as nice as it is. What to put the oil on? The heck with putting it on anything! I can't wait for that and I don't really have anything to put it on anyway. We have been wanting to try Rox's oil for years!

I grabbed a spoon and filled it up.

Sluuuuurrrrrrpppp!

We like EVOO. We have tried quite a few different brands of EVOO. Most, if not all of them, are good. They taste good when used to cook food. The oils taste good when put on pasta or other foods. I have read labels before that said the oil had this flavor or that flavor. But they all pretty much tasted the same. Nothing really set the oils apart regardless of how much they cost.

Sluuuuurrrrrrpppp!

The wife was watching me to see what I thought. I'm not going to tell her what I think. I want her impression.

I pour another spoonful.

Sluuuuurrrrrrpppp!

The wife is asking, "Well? Was it worth 30 some odd dollars?" I did not answer. I told her to get her own dang spoon. I ain't sharing.

I poured.

She Sluuuuurrrrrrpppped!

I watched.

Her face was questioning. Then puzzled. Then she smiled. She Sluuuuurrrrrrpppped again! The faces repeated.

I asked, "Was it worth 30 some odd dollars?"

The CFO said, "Oh, YES!"



The oil does not have one taste. Its not so simple. Its complex. What you taste at first is not what you taste at the end. This oil tastes fresh. There is a herbiness to it that is hard to explain. Its almost grassy but its a very good, clean fresh taste. There is something green tasting about the oil. This stays with you for a bit. Then it fades and this very nice, well balanced pepper flavor hits. Not too hot. Just right. If it was too hot the CFO would have let me know. Its a good flavor. And it stays for awhile before it fades.

Rox's EVOO is E X C E L L E N T!

There is a reason it has been winning awards. I never knew EVOO could taste so good. And different. I have read of these flavors on bottle labels but NEVER have I tasted them.

For dinner I made some pasta. DUH! I browned some sliced almonds in a pan. Cut up two shallots. We where all but out of Parmisian cheese but we had just enough. The Basil plants in the garden where big enough to give me a few leaves, the first of the year.

I put the pasta on the plate, poured on some good Balsamic vinegar. Some of Rox's EVOO. Put on the choped shallots, cheese, almonds, and Basil. That was dinner. Simple and fast. And very, very, very good. When the dinner is so simple its the ingredients are very important.

We where afraid the Rox's oil would be hidden by the other ingredients but it was not. It just worked very well togather especially the pepper taste that is at the end of the oil. What would have been even better would have been tomatoes from the garden.

The funny thing is I could eat the oil and only the oil. Its that flavorful.

Rox's oil is very very very very good and well worth the money.

If Ya'll go to Eddies place and there is not a jug of Rox's oil. You know who used it up! Ya'all have been warned!

Good Job Rox and Nico!

Thank you very much!
Dan