Full Olive Product Review

 

I received four wonderful products today, that I will be making some delicious dish's with.

First let me tell you a little about the company, then I will share some, FYI, about the products, and their history.

The company is called, Full Olive. And their products are from local producers in Argentina, then directed to Seattle, Washington. Adam is the driving force behind these wonderful treasures, and it all began being on a adventure to the Andes mountains. Falling in love with the people, the food and the land, he then moved to Mendoza, Argentina. Then after his encounters he decided the family would move back to Washington. This is when he started importing, Argentinean, extraordinary delicacies, to share with those around him. Wa La, Full Olive was born!

Full Olive, products are hand picked, and are from the finest producer's in Argentina. All the products are made in small batch's, which produces freshness and quality.  And after you get the opportunity, to taste any of these delicacies, you will taste just have special they are.

Argentina has been a producer of quality Olive Oil for generations. Starting from the country's unique "terroir" trees, the dry rocky soil with few pests, and the Andes mountain, full of natural minerals. And then the hot and cool nights, that create the full flavor of the olives. It is the European heritage during the 1800's, that started it all. When the Spanish and the Italian immigrants brought vines, olive and fruit trees to Europe. The trees are over one hundred years of age, and the Arauco olives date back to the 1500's, when first rooted in Argentina.

So, come with me today on my adventure of cooking with these fine products, from Argentina.

First up, was lunch, and I wanted to make a traditional meal, called  Fugazzeta Argentine Pizza. Any one that knows me, I love pizza with onions. So this Argentine pizza, was right up my alley. It’s a true onion lovers dreamy pizza, that is loaded with onions and grated cheese, and filled with fresh mozzarella. Baked until the crust is golden and the cheese and onions have cooked. It is a pizza that is similar to a Italian style focaccia. When the pizza was done, I drizzled some, Seis Marias extra virgin olive oil over the top for some added flavor. This olive oil, that was sent over from, Full Olive is a first cold press olive oil, that was made with hand picked olives. The producer of the olive oil, is a second generation family owned business, located in the San Juan province. It has the blend of Arbequina, Arauco and Manzanilla olives. It is very smooth on the palate, with a light yellow greenish blue color. The aroma is amazing when you open the bottle, nice and subtle, with a hint of lemon. Very refreshing, and paired beautiful drizzled on top of the onion pizza.

So far, so yummy, and I continued on using the products for a full course dinner.

The starter was a nice fresh arugula salad, drizzled with Laur Gran Mendoza extra virgin olive oil. This olive oil is made from one hundred percent Arauco olives. A jewel olive found in Argentina. Also for the salad, I lightly squeezed some fresh lemon juice on top. The olive oil has a extraordinary aroma, with a stunning green yellow color to it. The flavor is a nice earthy note, and gave the salad a nice crisp flavoring taste. It is smooth, and the taste also has a nice kick from some spice in the olive oil.

The next course, was also sent over from, Full Olive. A nice spread called, Olivicola Laur green olives spread. Which I served with some fresh Italian dipping bread. Laur is one of the oldest olive oil producers in the area of Mendoza province. Creating wonderful products since 1906. This blend of olive spread is amazing, seeing the olive spread soaking in stunning olive oil. The blend is a combo of Arauco and Manzanilla cured olives, then bathing in a seasoned Laur extra virgin olive oil, along with garlic, oregano and bell pepper. It has the most intense flavor, that is rich and has a slight tang from the olives. A true gourmet spread, with a nice texture from the chopped olives. A very versatile spread, that can be used for dipping, or even mixed into a pasta dish. Definitely worth creating some dish's of your own with it.

On the side I made some creamy polenta, and glazed it with, another product sent over from, Full Olive. It is, Acetaia Millan balsamic vinegar. A nice thick and creamy balsamic vinegar, with a scrumptious aroma and taste. This Milian balsamic vinegar is the Italian arm of Laur. It is processed next to the Laur Olive mill, in Mendoza. This is where Italian meets Argentine. It is made just like the traditional Modena way. It is harvested with a local white wine varietals Ugni Blanc, that is located in the High Altitude area of Mendoza, Uco Valley. A very lengthy process that takes one year, in French oak barrels, then another year in transferred concert tanks. And you are left with the most appetizing balsamic vinegar, that is very versatile for many different types of dish's. Stunning is how I would describe the aroma. The color is a natural deep dark brown, and the taste is a nice sweet, and sour in perfect harmony.

For a veggie dish, I roasted long slices of eggplant, drizzled in Gran Mendoza extra virgin olive oil, along with slivers of garlic and tiny Chile croutons. Topped with fresh parsley. It was full of flavor from the first bite to the last. The olive oil it self even brought its own flavor profile. Nice earthy tones, that went well with the eggplant. This Laur Gran Mendoza extra virgin olive oil, is very exceptional, and has been since 1906, from the sub region called Cruz de Piedra.

The main course, was some flank steaks with a home made chimichurri sauce, made using the, Seis Marias extra virgin olive oil. Chimichurri sauce is a common side dish sauce in Argentine. Over the top of the flank steaks, it is amazing. You don't need any other condiment, if you use Chimichurri. All the flavors you need are in it, including the taste of the Seis Marias olive oil.

To end the evening, I made a nice fresh peach and fresh mozzarella salad, and used the Acetaia Millan balsamic vinegar as the dressing. I can not tell you how intense the flavor is. The thick creamy balsamic vinegar, is aged for three years, and is very versatile. From meat dish's to desserts, the flavor will not disappoint.

No home should be with out these products from, Full Olive.

If your interested, you can visit them online, Amazon, or Faire.

 

www.fullolive.com

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.