Blog
6 January 122012 Winter Fancy Food Show in San Francisco!
Next week we will be attending the 2012 Winter Fancy Food show in the fabulous city of San Francisco! We are so excited to head West and spend three days tasting fantastic foods and discovering new vendors. If you happen to be going to the show, don’t hesitate to stop on by and say hello! We will be at booth 4139 in the Spanish Pavillion. We hope to see you there!
28 November 11Feeling a bit stuffed after Thanksgiving? Try this light and healthy recipe for wilted spinach salad!
25 October 11Bake the Healthy Way with Olive Oil!
Butter. The mainstay of baking. Paula Deen praises its delicious flavor enhancing qualities numerous times per day. Butter is also, unfortunately high in saturated fat, calories, and cholesterol. Low fat, low cholesterol options such as I Can’t Believe It’s Not Butter! and margarine are equally, if not more, unhealthy than butter. Not to mention the taste is quite lacking.
How can one bake something that is both delicious AND more heart-healthy these days? Well, we have some fantastic news for you. Olive oil can be used to fully or partially replace the butter, shortening, or vegetable oil called for in most baking recipes! Use the easy conversion chart below to bake the heart healthy way!
Butter to Olive Oil Conversions:
1 teaspoon = ¾ teaspoon
1 Tablespoon = 2-1/4 teaspoons
¼ cup = 3 tablespoons
1/3 cup = ¼ cup
½ cup = ¼ cup + 2 tablespoons
2/3 cup = ½ cup
¾ cup = ½ cup + 1 tablespoon
1 cup = ¾ cup
17 October 11Poulet au Vinaigre with Zoe Sherry Vinegar (Vinaigre de Jerez)
Sherry vinegar is a gourmet wine vinegar made from, you guessed it, sherry. It is produced in Cádiz, a Spanish province and must be aged in American oak for a minimum of 6 months in the “sherry triangle” a triangular area between the city of Jerez de la Frontera and towns of Sanlúcar de Barrameda and El Puerto de Santa María.
Last night, I decided to “sherrify” Poulet au Vinaigre, chicken in a vinegar sauce that is traditionally prepared with cider or red wine vinegar, with Zoe Sherry Vinegar. The results? A chicken dish that made you want to lick the remnants of sauce off the plate. Easy to make and sure to delight anyone, this is a dish that works for any night of the week whether it be dinner for two or for a dinner party (simply increase the quantities of ingredients accordingly).
11 October 11Steak with Chimichurri -- Made with Zoe Sherry Vinegar and Zoe California EVOO!
Oh dear, dear chimichurri, not only is it absolutely delectable on almost anything, but it is also fun to say as well. Come on, try it, chimichurri 3x fast… you know you want to.
Tongue twisters aside, chimichurri is one of the most delicious sauces… ever. A gift from Argentina, though it is used in many South American countries, basic ingredients in traditional chimichurri include flat leaf parsley, fresh garlic, extra virgin olive oil, vinegar (red, white or sherry), salt, pepper and red pepper flakes. The red version of chimichurri includes tomato and red bell pepper in the mix.
I have been a huge fan of green chimichurri for as long as I can remember, often tempted to lick the sauce bowls it comes in at South American restaurants, so I knew it would only be a matter of time until I was inspired to make my own chimichurri. Lucky for all you Zoe blog readers, last night was that time! After finding some gorgeous organic flat leaf parsley from Tops in Williamsburg, BK, I headed into the city to Eataly and decided to absolutely spoil both myself and my boyfriend by buying the most beautiful porterhouse steak I have ever seen. I then grabbed some lacinato kale and was on my way back home to start cooking what I call, Grilled Steak with Chimichurri over Lacinato Kale tossed with Lemon and Olive Oil.
Here is what you’ll need:
1 large bunch of flat leaf or Italian parsley
1/2 cup of Zoe Diva Select Vinagre de Jerez Reserva sherry vinegar
1 cup of Zoe Diva Select California Extra Virgin Olive Oil (available at Sahadi’s Specialty and Fine Foods in Brooklyn)
2 large cloves of garlic
Salt and fresh ground black pepper
Red pepper flakes
Steak — Any cut of steak will do. I used a Porterhouse for this recipe though flank or skirt steak is commonly used. Tip: If you use flank or skirt, try marinating it over night in a mixture of sherry vinegar, olive oil, crushed garlic and salt to tenderize.
Fresh lemon juice to taste
Directions:
1. Rub your room temperature steak with olive oil, salt and pepper. Wash the flat leaf parsley then cut the stems. Peel your garlic cloves.
2. Either finely chop the parsley and garlic with a knife or chop them quickly in a food processor as I did. Mix in the olive oil, vinegar, some red pepper flakes and salt and black pepper to taste. Be sure to do this slowly and to taste often as required quantities may fluctuate.
3. You have now made delicious chimichurri. Put the sauce aside. Pour about 1 tablespoon of olive oil into a frying pan on stove-top. Turn the heat to high. Once the oil is hot and moves easily in the pan, place your steak in the pan. It is key to make sure that the oil is hot before you start cooking the steak. Hot oil ensures a beautiful sear on the steak which is just delicious for anyone involved…
4. Cook time for the steak will depend on a couple of factors : a. how thick the steak is and b. how you like your steak. My Porterhouse steak was about 1.5in thick and Ben and I tend to like our steaks very rare. I cooked each side of the steak for about 6 minutes. For rare flank or skirt steak, give it about 1-3 minutes on each side depending on thickness. Increase time depending on how rare/not rare you like your steak.
5. If you want to impress: turn the steak about 90° halfway through the coking time on each side. This will give you some snazzy and sure-to-make-you-smile grill marks.
6. While the steak is cooking, wash the Lacinato kale thoroughly and spin dry (making sure that the kale is completely dry will ensure that the dressing does not slide off the leaves). Chop into bite-size pieces. Toss with lemon juice, olive oil, and sea salt to taste.
7. Once the steak is finished to your liking, remove from the pan. Cut into medium thin strips.
8. Arrange on plate over a bed of the now dressed kale. Spoon your ridiculously delicious chimichurri sauce over the steak and serve. As an add-on, I toasted some baguette pieces in the pan that the steak was cooked in and rubbed a little bit of raw garlic on both sides. ENJOY!
Consumer warning: this recipe will be devoured at a light-speed rate and enjoyed immensely. May cause sporadic applause.
27 September 11Fall is here!
It’s always fun to see leaves falling off the trees and to put on our aprons to a create a fun, healthy, yet simple snack.
One of our favorite homemade recipes is Baked Sweet Potato Fries -how delicious!
Preheat the oven to 450 degrees F.
Peel each potato & slice them into fry-shaped pieces.
Toss the uncooked fries into a mixing bowl adding a light coat of Zoe Diva Select Arbequina EVOO, salt, pepper, and any other spice you wish to taste.
Pour the fries onto a baking sheet and arrange them in a single layer.
Bake for 15 minutes, flipping each so they cook evenly. ( Bake an extra 5-10 minutes to create a golden, crispier edge).
Cool for 5 minutes, and serve with your favorite condiments.
What’s more enjoyable than good food and good company to share it with.
21 September 11When does your Zoe EVOO expire?
One of the most frequent questions we get asked is “how do I interpret that code on my tin of Zoe?” and “how long will my EVOO last?”
We’ve posted about this before, but it’s always good to have a refresher course!!
Zoe lot codes are printed on the bottoms of our tins, and on the back labels of our bottles.
These codes are specific to each batch of olive oil that comes out of our factory, and by printing them on our Zoe units, we are able to tell exactly which batch each specific tin came from. Each batch is quality tested, both for the chemical properties associated with Extra Virgin Olive Oil, and organoleptically to make sure that it has the flavor profile we expect from our Extra Virgin Zoe Spanish Olive Oils.
We have a new lot code system, which was brought into effect this year. Here’s how to decipher it:
The first four digits identify the bulk lot number.
The next two digits are the year that the oil was bottled, and the final three digits correspond to the day of the year that the oil was bottled, using the Julian calendar. Here’s a link to the Julian Calendar for 2011!!
For example, if you come across the following lot code on the bottom of your tin, this is how you would decipher it:
L-000111052
Bulk Lot: 0001
Bottling Year: 11
Julian date: 052 (February 21st)
This means that the oil was bottled on Feb 21st of 2011. It doesn’t expire until the end of Feb, 2013!!
Olive oil is good for at least TWO YEARS from the bottling date, and can last for longer if it is stored properly (away from direct sunlight, at room temperature).
Thanks, and enjoy your Zoe!!
15 September 11More on the Mediterranean Diet!
We know we’ve told you about the benefits of the Mediterranean diet before, but it keeps popping up on our radar, so we thought we’d share what we found!
The thing we love most about this diet is that the #1 guideline is to increase your intake of extra virgin olive oil! Zoe-lovers rejoice!
Check out more about the Mediterranean diet/lifestyle here, and some really great recipes from Shape Magazine here.
13 September 11Play with your food?!
She’s an artist.
She’s fascinated by food, and by the experience of eating.
She’s managed to combine her two loves, eating and art.
Marije Vogelzang is an eating designer! Doesn’t that sound like the coolest job ever?
Check out some of her work here, and a little bit more about her here.
Have you seen any cool exhibitions or write-ups of shows where art and food collide? Please share them with us on facebook, or tweet them to us @zoegourmet .
9 September 11Cool Food Apps - Check 'Em Out!
Ever since we got on the social media/tech train, we can’t slow down!
Blogging, facebooking, tweeting…we’re coming at you from all sides.
We also LOVE finding new apps to make our lives easier.
Check out this really great list of food apps that Time and Zagat put together.
Do you use any of them, are there any food apps that you think should have been on there?
Let us know! Tweet us @zoegourmet , or you could always check out our facebook page and leave us a comment.
Can’t wait to hear from you!
31 August 11Quick, Get Out There - Grilling Season Is Almost Over!
This summer flew by – we are in SHOCK that it’s over this weekend!
No more lazy summer days, far fewer outdoor meals…sad, sad, sad.
Don’t get us wrong, we are excited for colder weather and all the yummy comfort food that comes along with it…but we can’t believe summer is OVER!
Here are a couple of our favorite grilling recipes to help you bid summer a proper ‘adieu’ this weekend!
From one of our faves, Real Simple.
Here’s a simple and delicious recipe from another favorite, Martha Stewart!
Happy grilling, and make sure you use plenty of ZOE EVOO for drizzling!
Image courtesy of realsimple.com
25 August 11COME ON IRENE!
We know, we know. Terrible joke.
While hurricanes are a more frequent occurrence in the south, we rarely ever get them up in our neck of the woods (NYC), and this storm has us all in a tizzy!
NYC potential evacuation plans, people stockpiling supplies, talk of storm surges all the way up through lower Manhattan, shutting down the MTA – crazy!!
You know what they say: when life gives you hurricanes…make hurricanes!!?
What are your plans for the weekend – how are you preparing to weather the storm? Tweet us @zoegourmet or let us know on facebook !
Wishing everyone a safe weekend!
25 August 11Kids in Restaurants - Yea or Nay?
The topic of children in dining rooms has been a popular one this summer, especially after several restaurants have decided to ban kids from their establishments.
There are two sides to every argument, of course.
Here’s an example of some thoughts in favor of taking children to restaurants, and here are a few against that same idea.
Where do you stand on the issue?
We would love to hear your feedback, either on our facebook page, or on Twitter – please tweet us @zoegourmet !
23 August 11San Gennaro Gets an Upgrade
This is super exciting – like really, really exciting.
Gourmet street food served up by some of our favorite NYC chefs, in Little Italy, in just a few weeks? HOORAY!
Check out this article for a look at how the San Gennaro street fest is getting a gourmet upgrade.
Funnel cakes are cool and all, but who isn’t excited to see what the boys at Torrisi come up with? WE CAN’T WAIT!
It all starts September 15th, so mark your calendars.
15 August 11Zoe Demos at Gourmet Garage this month!
How awesome is it when you can taste something before you buy it? WE LOVE IT!
Since olive oil can really vary, it’s always a great idea to taste as many as you can to get a better sense of what you like and what you should be looking for when making an EVOO purchase.
Come visit us at the following times/places, and get the opportunity to taste some of our AMAZING Zoe Extra Virgin Olive Oils!
MONDAY, AUGUST 15th: 7th Avenue South & 10th Street, from 5-8pm
FRIDAY, AUGUST 19th: Broadway & 96th Street, from 5-8pm
SATURDAY, AUGUST 20th: 64th between 1st & 2nd Aves, from 2-5pm
Hope to see you there!
For real time Zoe updates, make sure to like us on facebook, and follow us on twitter @zoegourmet !
Click here for more info on our friends at Gourmet Garage
10 August 11Greek Pizza?
OMG. How good does that pie look? It’s called Ladenia in Greece, and it’s a popular dish that you’d see on a lot of menus over there.
It’s kind of the Greek version of pizza…the perfect summer meal. Yum!
Check out the recipe here, and make sure you use some of our Zoe Diva Select Koroneiki EVOO when the recipe calls for Greek EVOO! If you need to stock up, click here.
Photo and recipe courtesy of oliveoiltimes.com
3 August 11Join Us At The Waterlily Concert Series Tomorrow Night!
We’re heading back up to the Botanical Garden tomorrow night, this time for the first installment of the Waterlily Concert Series!
Come hang out with us, there will be food, drink and beautiful music!!
Hope to see you there!
28 July 11New Fairway Market Open in NYC!
Hi all, sorry we’ve been MIA for the past little while – we’ve been on the road visiting our amazing customers in the Mid West. Such a fun trip!
Here’s some great local news – a new Fairway Market opened up last week in New York. It’s their first new Manhattan store in 15 years!!
Check out this GrubStreet post about it. We were there, and saw the crowds for ourselves. Amazing!!
Just because we love our Fairway friends so much, here’s a really cool piece on Olive Oil and our good friend Steve Jenkins, who knows a lot about olive oil. We’re not kidding, A LOT!
Make sure you head up to the new store and check out the Zoe selection in the olive oil section – they have all of our items in-store!
14 July 11Join Zoe at the Botanical Gardens Tonight!
We’ll be at the NY Botanical Garden tonight for the third installment of Spanish Paradise exhibition, and we’ll have Zoe EVOO tastings going on too!
There will be Spanish music, wine, food and culture all on display, so if that sounds like a good time to you, come on out and say hello!
Hope to see you there!
6 July 11Summer Ventresca Tuna Salad
Fresh, crisp salads – perfect for summer.
Check out this recipe we found, and take it up a notch with our Zoe Diva Select Ventresca Tuna!
Our tuna is available on Amazon, here.
Enjoy!
(Image from realsimple.com)
5 July 11Another Reason To Cook At Home...
Hey there – hope everyone had a safe and happy 4th of July!
Look what we found: another reason to cook more meals at home…
YIKES! We are guilty of eating more meals out than we’d care to admit…
But now it’s time to stock up on the Zoe EVOO and get back in the kitchen!
4 July 11HAPPY INDEPENDENCE DAY!
HAPPY 4th OF JULY!
This is one of our favorite holidays – cookouts, fireworks – so much fun!
Share your favorite 4th of July traditions with us on twitter @zoegourmet or on our Facebook wall!
Have a safe and happy weekend.
23 June 11Zoe Can Help You Avoid Bad Hair Days!
Summer has arrived. Hooray!
One drawback is that exposure to the drastic heat can definitely take a toll on our hair!
We’ve heard about people using olive oil to condition their hair in the past, but we thought we’d give it a shot ourselves. This treatment with olive oil can help nourish and condition, and leaves your hair more manageable in these tricky summer months.
EVOO eliminates the stress on hair caused by chemical products and allows for a healthier looking appearance. Let Zoe help your hair!
If you try it out, and let us know how it goes – tweet us @zoegourmet or leave us a note on our facebook page!
Here’s to HAPPY HAIR DAYS!
21 June 11HAPPY SUMMER!
We love summer. Love, love, love it.
Warm weather, sunshine, happy people everywhere…it’s the best.
Here’s one of our most favorite summer recipes for Spanish Gazpacho. It was such a big hit with our readers last year that we thought we’d share it again this summer!
Also, for those of you who are more into sweets than chilled tomato soup, check this out.
HAPPY SUMMER!
15 June 11Spanish Paradise - Gardens of the Alhambra
How exciting is this? A night of Spanish food, wine, and culture all set in The Gardens of the Alhambra exhibition at the NY Botanical Garden!
We are so happy to be participating, and can’t wait to see you there! Come sample Zoe, drink some wine, listen to some Spanish guitar…sounds like a dreamy summer evening if you ask us.
Here’s the official deal:
Enjoy an evening viewing of Spanish Paradise: Gardens of the Alhambra. Live Spanish guitar fills the air as you sip a complimentary glass of wine and sample Spanish delicacies around the Conservatory Courtyard pools. Cap off the evening with a meal at one of our Spanish restaurant partners offering discounts just for Nights in the Gardens of Spain ticket holders.
Gardens of the Albambra website
See you there!!
The New York Botanical Garden
2900 Southern Blvd.
Bronx, NY 10458
7 June 11Frozen Goodness
In New York, hace calor. For those of you who don’t speak Spanish – IT’S HOT!
With temps approaching 100 degrees in New York today and tomorrow, we’re already reworking our route home from work to include a stop for something frozen and delicious. Frozen yogurt, gelato, snow cone, ice cream…whatever it is, we can’t wait.
While we were trying to figure out the best places in the city to pick up frozen treats, we stumbled across this really cool and simple recipe for olive oil ice cream. WEIRD! But obviously, we had to try it.
Soooo good! We like it a little on the sweeter side, but let us know what YOU think!
Tweet us @zoegourmet or comment on Facebook – can’t wait to hear from you!
6 June 11Mindful Eating Leads to Less Snacking!
We love studies like these – check it out!
This new study found that participants who paid attention to what they were eating, tasted and properly experienced their lunches as they were eating them rather than multitasking through the meal were less likely to make unhealthy snacking choices later in the day.
So take the time to pay attention to what you’re eating – it will help your waistline in the end.
Lunch should be an enjoyable experience!
You can make it taste better with Zoe!
3 June 11New USDA Graphic Released to Explain Food Groups
The USDA released a new graphic yesterday that is meant to better explain the food groups to America.
Tell us what you think about it!!
Tweet us @zoegourmet , or check us out on facebook and leave a comment!
Can’t wait to hear from you!
25 May 11Roadtrip!
Hitting the road this summer? Even if you’re staying close to home, we’ve got something for you.
This list rounds up the best places to eat in all 50 states. YUM!
Ever been to any of them? Have a few more to add?
Tweet us your comments @zoegourmet ! We can’t wait to hear from you!!
24 May 11Designing Women Gala - Zoe A Proud Sponsor!
New York Women In Film & Television (NYIFT) celebrates and supports women calling the shots in film, television and digital media.
Last night, the Designing Women gala celebrated the achievements of costume designers, hair stylists and makeup artists leading the way in their fields. These ladies rock!
Zoe was a proud sponsor of last night’s event, and sends out big congratulations to the mega-talented honorees!
Check out more about the evening here.
18 May 11Spanish Treasure
OK, so we all know that Zoe EVOO is the best. Our everyday oil is great for sauteing, marinades, salad dressings – you name it. It’s got a delicious, full-bodied and earthy flavor that packs quite a punch.
If you’re looking for a more delicate flavor from your olive oil, our single varietals are where it’s at. Check out our products page for more info on each of our oils, and here’s a little info on our two Spanish gems:
Zoe Diva Select Arbequina is a delicate oil and is made from 100% Arbequina olives. The Arbequina olive makes up a large percentage of all the olives harvested in Spain each year, and is a very popular olive oil with Spanish chefs and home cooks alike. Learn more about the Arbequina olive and where it comes from, here.
Zoe Diva Select Cornicabra is also pretty special. This is also a single varietal olive oil, which means that it is made from 100% Cornicabra olives. This oil hails from Montes de Toledo in Castilla La Mancha, and has a sweet-bitter, well-balanced and velvety texture. It can be reminiscent of avocado and subtle almond flavors. It works really well as a finishing oil, drizzling it over your favorite dish for that extra kick at the end.
All of our Zoe olive oils are extra virgin and first cold pressed – the absolute best.
Click here to purchase Zoe Diva Select Arbequina,
and here for Zoe Diva Select Cornicabra.
Stay tuned for more info on our Zoe Diva Select 100% Koroneiki Greek EVOO!
17 May 11Spring Chicken!
Is it rainy where you are? Because we’re getting a lot of that here in New York. We know it’s good for the plants and that Central Park is looking particularly fresh and crisp these days, but come on Spring!!!
One way we overcome our rainy day blues is by cooking up delicious dinners, like this one: Roast Chicken with Spring Vegetables.
Take it up a notch and use a good slug of your Zoe EVOO in the recipe – you won’t be disappointed!!
Happy cooking, and cross those fingers for some sunny weather.
5 May 11NEW LOT CODE FORMAT!
Zoe lot codes are printed on the bottoms of our tins, and on the back labels of our bottles.
These codes are specific to each batch of olive oil that comes out of our factory, and by printing them on our Zoe units, we are able to tell exactly which batch each specific tin came from. Each batch is quality tested, both for the chemical properties associated with Extra Virgin Olive Oil, and organoleptically to make sure that it has the flavor profile we expect from our Extra Virgin Zoe Spanish Olive Oils.
We have a new lot code system, which was brought into effect this year. Here’s how to decipher them:
The first four digits identify the bulk lot number.
The next two digits are the year that the oil was bottled, and the final three digits correspond to the day of the year that the oil was bottled, using the Julian calendar.
For example, if you come across the following lot code on the bottom of your tin, this is how you would decipher it:
L-000111052
Bulk Lot: 0001
Bottling Year: 11
Julian date: 052 (February 21st)
This means that the oil was bottled on Feb 21st of 2011. It doesn’t expire until the end of Feb, 2013!!
Olive oil is good for at least TWO YEARS from the bottling date, and can last for longer if it is stored properly (away from direct sunlight, at room temperature).
Thanks, and enjoy your Zoe!!
4 May 11Spring time means asparagus time!
Warm temperatures mean it’s time for asparagus. Have you noticed the local asparagus popping up in your grocery store?
IT’S HERE!
And we’re excited about it.
While it’s fresh and local, we love to eat our asparagus like this.
Use Zoe EVOO in that recipe and you’ll see how nicely our oils enhance the flavors in the dish.
YUM!
27 April 11Zoe Diva Select Tuna
When people think of canned tuna, they often think of soggy tuna salad and mayonnaise. But when it comes to our award-winning Zoe Diva Select Ventresca tuna, there are so many better options!
This tuna is line-caught and hand-filleted in Spain. The fillet comes from the belly of the fish, and it’s tender, soft and delicate – it’s like no tuna you’ve tasted before.
Usually we like to eat it simply, with a little of our Zoe oil drizzled on top, and maybe a squeeze of lemon, but it’s always fun to find new ways to enjoy it.
Check out this recipe for Pasta with Tuna and Black Olive Vinaigrette from Real Simple Magazine.
How good does that sound? We know what’s for lunch tomorrow.
Follow us on twitter – @zoegourmet
25 April 11Happy Monday!
Although we’re ready and raring for Spring to get going, it seems to be taking its time – especially on the East Coast.
We’ve got some of our favorite spring recipes here for you as inspiration, as well as some great ideas for how to use up Easter leftovers, so you don’t have to eat plain hard-boiled eggs all week.
Check them out below!
Hope you enjoy the Springtime recipes, and let’s hope the weather catches up soon!
21 April 11Wishing You A Happy Easter!!
It’s starting to warm up…slowly. There are buds on the trees, and there is chocolate absolutely everywhere. Eggs, pastels, bunnies…HAPPY EASTER!
If you’re going to be in the New York area this weekend, check out this really cool list we found of some local eateries in on the Easter festivities!
Have a great long weekend, and a very happy Easter to you and yours!
18 April 11Happy Monday Morning Everyone!
HAPPY MONDAY!
We have not one, but TWO pieces of really good news for you this morning:
First, Zoe Olive Oil is #1 on amazon.com!! YAHOO!! If you’ve been having trouble finding Zoe in a store near you, look no further. How cool is that?
Second, Zoe is now on twitter!
Watch out, social media world: Zoe has arrived!
Follow us: @zoegourmet and tweet us about all things Zoe-related! We can’t wait to share recipes, hear feedback, and interact with our Zoe Nation!
All the best and have a fabulous Monday.
14 April 11Olive Oil is good for you - FDA Agrees!
The petition for a health claim submitted by the North American Olive Oil Association (of which Zoe is a proud and active member) included more than 70 intervention studies conducted by scientists in the United States and other countries, and the claim was recently approved by the FDA! Hooray!
Specifically, the FDA claim states, “… eating about 2 tablespoons of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.”
In other words, cut the butter and switch to olive oil! It tastes great, is naturally cholesterol-free, and it contains antioxidants and vitamin E, which promotes good health.
All in all, Zoe’s a winner.
13 April 11Zoe has the Seal of Approval!
We’ve mentioned this before, but we are just too proud of our North American Olive Oil Association Certified Quality Seal not to tell you even more about it!!
As with any premium product, there is a potential for impostors to mingle with the real thing. The North American Olive Oil Association has created a quality control program to recognize and promote olive oils that reach the industry’s standards of excellence.
A condition of the NAOOA membership is that all oil marketed by members must meet or exceed International Olive Council standard, which makes membership in the NAOOA a de facto certification program. However, the Quality Seal recently awarded to Zoe takes quality control up another notch. Through the voluntary program, our oils undergo even more frequent testing, which includes organoleptic (taste) testing, as well as chemical analysis.
In other words, Zoe is the real deal.
The North American Olive Oil Association strives to foster a better understanding of olive oil and its taste, versatility and health benefits – Zoe is proud to be a member!
Look for the seal on our Zoe brand olive oils, in stores now!
6 April 11The Sun's Out, Get Grilling!
It’s sunny today in New York. YAHOO!!
It’s almost Spring, which means it’s almost time for eating meals outside, which is one of our favorite things. And cooking outside? Even better!
Can you tell how excited we are?
Here’s one of our favorite recipes for ribs, with a Spanish twist. Ribs on the grill!
Make sure to use your Zoe in the recipe, and happy grilling!
1 April 11Grades of Olive Oil
We get questions all the time about the different grades of olive oil.
What does “Extra Virgin” mean, or “Virgin”? What’s the difference?
Check out this article for an explanation of the terms.
All of our Zoe oils are 100% Extra Virgin Olive Oil, made from the first cold pressing of the olives used – that’s the best!!
PS. Zoe is on facebook!
29 March 11Zoe is now on facebook!
We know it’s long overdue, but Zoe finally has a facebook page!!
HOORAY!!
If the blog just wasn’t enough for you, check out our facebook page for more info.
Also, please comment – we can’t wait to hear from you!
28 March 11How Long Does Olive Oil Stay Fresh?
We get calls all the time from customers asking us how long their Zoe stays fresh.
If stored properly, Extra Virgin Olive Oil is good for 2 years from the bottling date.
The code on the bottom of the tin, or on the back label of our bottles will tell you the exact day and year that the product was bottled.
Here’s how to decipher a sample lot code:
If the code on the bottom of the tin is, L-05Y224096
L= Lot
05= Year
Y= Los Yebenes Factory (the code for our factory in Spain)
224= Olive Oil internal Lot #
096= Julian Code for bottling (production) date.
Please note Julian Code shows the number date of the year, from 1 to 365. For example, 096 is April 6th.
So for this example, the EVOO was bottled on April 6th, 2005 and would expire 2 years from that date.
If the oil is stored properly, it can last longer than the suggested date.
Storing your olive oil properly means keeping it in a dark, cool place. When EVOO is exposed to heat or direct sunlight, it can lose its fruity flavors and oxidize faster, which isn’t good.
Of course, if you find yourself with a bottle of olive oil that’s gone off, you could always try this.
25 March 11Bomba Rice!
We love rice.
I know we’ve told you a little bit about our Zoe Bomba Rice before, but we’re hitting you now with the hard facts.
Check out this informational site on Spanish Bomba Rice, and impress all your friends and dinner party guests with these interesting facts!!
As always, we’ve picked out a few more of our favorite rice recipes, see below:
For an easy weekday meal, try Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
And for a slightly more involved, super Spanish dish, try this one Creamy Artichoke Rice with Clams and Manchego Cheese.
Zoe Bomba Rice is available at select grocery stores nationwide, and also on amazon.com, here.
Enjoy!!
23 March 11Olive Oil Tastings
Olive oil is a lot like wine.
We know that sounds weird, but it is in the sense that the kind of olive used to make the oil has a great effect on the taste of the oil itself. Just as different grapes from different places have distinct tastes, so do Arbequina, Cornicabra or Koroneiki olives (to name a few).
And just as some people prefer one wine flavor profile over another, some people will like one kind of olive oil over another.
This is why it’s such a good idea to taste as much as you can!
Here is a great video with one of our favorite chefs of Spanish cuisine, Seamus Mullen, talking about the proper way to taste olive oil and some of the things you should look for when tasting.
Get tasting, and let us know what you think!!
15 March 11Zoe Specials on amazon.com
Sometimes it’s tough to find Zoe in a store near you. Also, lugging olive oil home after grocery shopping can be a real hassle!
Check us out on amazon.com, and have Zoe delivered right to your door!
Amazon.com has a great special on for Zoe items for the month of March – make sure you take advantage! There are some very good deals to be had.
Happy shopping!
14 March 11Zoe Sherry Vinegar
What goes well with Olive Oil??
VINEGAR!
Did you know about our Zoe Sherry Vinegars from Spain? They’re delicious!
We have our conventional Zoe Sherry Vinegar, and also our Zoe Sherry Vinegar Reserva, which is part of our Diva Select line. For more info on our vinegars, click here.
While the vinegars are especially great in salad dressings, there are lots of other uses for a good sherry vinegar like ours.
Here’s a recipe featuring sherry vinegar from one of our favorite chefs: Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions.
Tell us how you like to use your Zoe sherry vinegar! Email us at info@jcstrade.com.
10 March 11Baking with Olive Oil!
We’ve shared info on olive oil for dessert before – we had our chocolate mousse, and our olive biscuits, but it looks like we were just scratching the surface of what you can do with olive oil in the baking realm!
Cookies, cakes, muffins, pies…YUM.
What makes us even happier than baking in general is baking with ZOE Extra Virgin Olive Oil!
Check out this article we recently found about the joys of baking with olive oil.
Try out some of the recipes and let us know what you think! We love hearing from you.
Mention this blog post in your email to info@jcstrade.com and receive a free gift!!
Happy baking.
18 February 11Spring Salad!
We might be jumping the gun on the whole “Spring” thing here, but it’s nice and warm(ish) in New York today, and that got us thinking about light, delicious, Spring meals!
We love us some Salade Nicoise. It has all of our favorite things, and it’s good for you! Great combo.
We love any excuse to bring out our extra special Zoe Diva Select Ventresca Tuna – what a treat! It’s so luxurious and off-the-charts delicious – if you haven’t tried it yet, we highly recommend picking up a tin or 2 here.
So check out a great recipe for this hearty, delicious, Springtime salad here!
Enjoy, and happy (early) Spring!!
15 February 11Olive Oil is good for your bones, too!
We already know it’s good for our hearts, eyes, brains, and waistlines, but we’ve just learned that olive oil is good for our bones too!
This article outlines that a diet rich in olive oil not only prevents osteoporosis, but that it can actually make your bones stronger! Olive oil, as part of a complete diet, might play a role in the future treatment of this disease.
Imagine that.
So stock up on your Zoe and jump on the healthy train!!
14 February 11Happy Valentine's Day!
Happy Valentine’s Day!
Just after we’ve recovered from our Super Bowl chili-coma comes Valentine’s Day.
Chocolate, chocolate and more chocolate!
We always feel so guilty about all the choc consumed, but look what we found!
Did we read that right?? Chocolate makes you smarter?!
Stick with the dark chocolate goodness and you’ll be on your way to genius-status in no time.
That’s what we’re telling ourselves at least…
Happy Valentine’s Day!
8 February 11Email Us - We'd Love To Hear From You!
We love talking, but we’re also great listeners.
Tell us what you think!
Is there a Zoe product that you just can’t live without? Do you have fun recipes to share? Do you have burning questions about our products that you’ve never been able to find answers to?
Email them to us!
info@jcstrade.com
We love hearing from you so much, that if you mention this blog post in your email, we’ll send you a little Zoe gift!!
It’s as easy as that.
Hope to hear form you soon!
4 February 11Super Bowl!
This is one of our favorite weekends of the year. Football, comfort food, good friends – the Super Bowl rocks!!
Check out some different ways people will be celebrating the Super Bowl this weekend below:
If you’re in New York this weekend, check out this map complete with a list of great restaurants that will be serving up Super Bowl goodness on Game Day!
If all else fails, you could always hold a chicken wing eating competition, like this one that went down in