We’ve got some more information on the new olive-oil and balsamic-vinegar store going in at St. Philip’s Plaza.
Tom Alfonso, who is opening Alfonso Gourmet Olive Oils and Balsamics, says he’s working with an importer from California that has exclusive trade-agreements with olive farmers in Greece, Chile, Austrailia, Tunisia and many other countries. He will carry about 25 different olive oils at a time, introducing new varieties as time goes on.
Alfonso is also bringing in 19 different Balsamic vinegars from Modena, Italy, some of which have been aged as long as 18 years.
Now for a quick tutorial on quality olive oil: Alfonso says some oils are suited only for drizzling or dipping. Others contain more polyphenols, which makes them better for cooking because they hold up better at higher temperatures.
Alfonso says olive oils are traditionally created twice a year, and that the two “crush dates,” are different depending on whether the farm is in the northern and southern hemisphere. All of the oil he sells arrives in the U.S. about 30 days after it’s produced, which maintains flavor and quality.
The flavor-infused olive oils and balsamics are made by crushing things like fruit or garlic with the olives or grapes. No artificial flavors are added.
The oil will be dispensed from big metal “fusti” – the Italian plural form of the word “tank” — which will allow customers to sample prior to purchasing.
Expect cooking demonstrations with local chefs and tastings when the store opens in mid-October.
This article appears in Sep 8-14, 2011.
Appears to be another cookie-cut store supplied by a huge distributor in Oakland, CA. These stores are everywhere, all with same product selection, bottle format, and display presentation. Hope Alfonso can supply relative info regarding where the products are produced, other than ONLY the country of origin. Artisan produced goods should have a specific region and name of grove owner/grower associated with the product. There is no such thing as an 18 yr aged balsamic sold in bulk!! Authentic balsamic is certified by the consortium, a little research will easily clarify this.
The story above does not say the balsamics will be dispensed in bulk. Being that we don’t have a store in Tucson dealing exclusively in olive oil, I’m quite excited about this.
So what if they are supplied by a huge distributor in Oakland,and bottle format,etc.etc..Its an outlet that Tucson and Southern Az does not have to good olive oil and balsamics. Obviously you don’t know about balsamics because their is an 18 year old sold in bulk, as well as older and younger, do your research, there is up to 200 year old sold in bulk. But I will give you credit on the consortium certification, any Good balsamic from Italy will have this certification.we will have to see if they have the growers names, which to me, don’t matter, the country and region are more important than the growers name, I would be more familiar with the country and region as far as what tYpe of olive, weather, crop output, who cares who the grower is.
Southern AZ does not have a good olive oil store,however there are good olive oil stores in Scottsdale and nothern AZ, but the one south of tucson in Tubac, don’t waste the gas getting there, it is RANCID oil.
I hear Cottonwood has a good olive oil store. If fact, that store is what inspired Mr. Alfonso to start this one in Tucson.
hats off to Mr. Alfonso for opening a store in Tucson, I can’t wait to buy,buy,buy!!!
I would personally like to thank you for opening this amazing store! I’ve been to several others like it and without question, the consumer will have an unprecedented encounter with the finest, FRESHEST olive oils on the planet! I find the robust education enlightening. It has helped me understand the clear connection between the flavor of superior extra virgin olive oil and its freshness. I’ve never had the pleasure of tasting fresher olive oil! It was like I was holding my tasting cup beneath an olive on the branch as the olive was being squeezed!
Furthermore, for a layperson, I found it very helpful that the antioxidant levels (polyphenols) sp? of each oil are just one of the chemical markers found on a tag next to each of her olive oil tanks. I’ve been reading on the amazing preventatitive and healing properties that these phenols hold. And, it is also important to note, that not all EVOO is created equal where phenols are concerned. As a very health-minded person, I consider this valuable information which helps me make an educated purchase. The higher the phenols, the better the olive oil is for the human body!
But don’t take it from me, one must only take a sip to understand the vast ocean of difference between this store’s quality, and ubiquitous swill labeled as extra virgin olive oil, where the only criteria for supposed quality is WHERE it came from, which more often than not is empty, meaningless jingoism. Thanks to the education I’ve received at the store, knowing an olive oil’s chemistry i.e. antioxidant, Oleic acid quotient, peroxide value, and crush date are now far more meaningful to me than where the olive oil might have come from, although that’s provided as a side note as well.
Practically every bottle in the supermarket and even in little boutique stores puts on a great show, proudly announcing that the olive oil is from Italy, or California, as if this alone constitutes all the information needed to make an educated purchase. It’s time for the consumer to wake up and smell the fresh olive oil!
Hi Folks,
If the supplier is Veronica Foods in Oakland California, you can be guaranteed this oil will be the highest quality premium Extra Virgin Olive Oil available in bulk, in North America. They have the chemical analysis as well as sensory evaluation results to back it up. No one else has the quality that these folks have. As for the “18 year balsamic”, the ‘grape must’ is up to 18 years. This is a balsamic condimento, meant to be used and enjoyed, freely, unlike consortium’s that one covets. There are many imposters out there, so buyers educate yourselves. Know what to ask, and what to look for. Most commercial olive oils are adulterated, or undeserving of an Extra Virgin Olive Oil label. Many oils are being tested, but the process of outing the fraudsters, is a slow one. Testing is expensive, and labs are few. (California, Australia, and Germany) I hope this helpful.