[1] The two styles of Oleamea organic extra virgin olive oil made from Turkish Memecik olives (all photos © Oleamea).

[2] While this salad looks summery, the ingredients are available even in the cold winter months. Top greens with citrus slices, avocado slices, cherry tomatoes, and sliced mini cucumbers. Add sliced mozzarella or fresh goat cheese.

[3] Lush farmstand tomatoes need only a drizzle of olive oil, a pinch of salt, and as a bonus, a few snipped herbs.

[4] Grilled dessert: With the grill at medium-high heat, lightly brush pineapple slices with EVOO and place them on the grill. Cook for 4 to 6 minutes per side, until grill marks form. Remove to a serving plate and drizzle with honey. Yes, you can add a scoop of vanilla ice cream.

[5] A Memecik olive tree.

[6] Memecik olives.

We recently had our first Turkish extra virgin olive oil—actually, two great-tasting olive oils from Oleamea. EVOO is considered to be the cornerstone of the healthy Mediterranean diet, and we appreciate that—but we love Oleamea for its great flavor.

Oleamea’s certified USDA Organic olive oils are made from 100% organic Memecik olives, a popular Turkish variety (more about them below).

The brand has won gold and silver medals at olive oil competitions around the world. That includes beating out the tough field at the International Olive Oil Competition*.

We used this delicious olive oil this past weekend as a perfect sauce for artisan ravioli from Chef Nicola DiGiorgio—the type of ravioli that is too fine for heavy sauces. EVOO is the perfect option, and Oleamea served it well.
 
 
OLEAMEA OLIVE OILS

There are two Oleamea olive oils.

Organic Premium Everyday EVOO is made from early harvest single-estate Memecik olives that are cold-pressed within four hours of being hand-picked off the tree. It has a light and balanced taste profile with aromatic notes of green almond and hints of wild herbs.

Use it to prepare and finish your everyday meals.

Organic Private Select EVOO is also crafted with single-estate Memecik olives, but these are cold-pressed within two hours of being hand-picked. This allows the maximum amount of polyphenols and antioxidants to be extracted.

The terroir† of the land where the Private Select olives are grown, high up in the hills, gives the oil a fruity flavor. It has aromatic notes of fresh-cut grass and hints of green banana. These perfectly balance the distinct peppery bitterness that is a trait of high-quality olive oils.

Pour out a spoonful of EVOO, smell it, and taste it. You’ll smell the grassiness, and if you’re not familiar with the aroma of green banana, it’s the “certain something” that you can’t identify.

Both oils are excellent, but Private Select is a special treat.
 
 
HOW TO USE OLEAMEA EVOO

Use these delightful oils for:

 
As a finishing oil, Oleamea pairs beautifully with:

 
Plus, if you drink a tablespoon or two of olive oil daily for heart health, these are delish.
 
 
WHAT ARE MEMECIK OLIVES?

The Memecik olive is native to the Aegean area. Exhibiting a unique, intense fruity aroma, it was the first Turkish olive to be registered by the European Union.

Compared with other varieties, Memecik olives have some of the highest polyphenol and oleic acid values. This makes them an outstanding source of antioxidants, which promote overall health.

(Here’s more about antioxidants.)

Valued for its distinctive sensory and chemical composition, the Memecik is the most-cultivated olive variety in the Aegean Region (one of the seven geographical regions of Turkey).

The olive typically shows the flavor and aroma of almond, grass, and lemon. It has an appealing bitterness and pungency [source].
 
 
GET YOUR OLEAMEA EVOO

You can purchase directly from the company website, Oleamea.com.

Look for the brand at Central Market, Sprouts, Whole Foods, and other retailers, and on Amazon.

Here’s a store locator.
 
 
MORE ABOUT OLIVE OIL

> June 1st is National Olive Oil Day.

> The History Of Olive Oil.

> The Different Types Of Olive Oil: A Glossary.

> Extra Virgin Olive Oil: An Overview

> The Different Flavors Of Olive Oil

> How To Taste Olive Oil (And Have A Tasting Party!)

> Why You Should Replace Butter With Olive Oil

> Food Fun: Make An Olive Oil Martini

*The International Olive Council is the world’s only international intergovernmental organization in the field of olive oil and table olives.
 
†Terroir, pronounced tur-WAH, is a French agricultural term referring to the unique set of environmental factors in a specific habitat that affects a crop’s qualities. It includes climate, elevation, proximity to a body of water, slant of the land, soil type, and amount of sun. These environmental characteristics give a fruit or vegetable its unique character.

Our Top Pick Of The Week—and perhaps the Top Pick of our Lifetime—is the celestial liquor-infused ice cream and sorbet from Aubi & Ramsa. It may be National Ice Cream Month, but in any month, these fantasy pints deliver scoops of the greatest joy. We do not exaggerate.

Ice cream is our favorite food, and as a specialty food writer, we have had quite a few “super-premium” and “ultra-premium” ice creams from all over the country. We’ve had other brands of alcohol-infused ice cream†, too.

But Aubi & Ramsa is in a class by itself: a unique line of small-batch, ultra-premium wine- and spirit-infused ice creams* that dazzle beyond belief. Again, we do not exaggerate.

The spirits used are top-shelf: Don Julio Tequila, Hendrick’s Gin, Maker’s Mark Bourbon, Macallan 12 Year Scotch, and Veuve Cliquot Champagne, for example.

Founders Matias Aubi and Rafael Ramirez have created something unique and out-of-this-world. Not only is the base ice cream outstanding, but the infusion of alcohol reaches new heights.

The ice cream and sorbet are prepared using a process that blends in the alcohol so that its taste remains vibrant. There’s plenty of flavor of Bourbon, Cognac, gin, rum, Scotch, tequila, etc.‡‡ dancing on your palate.

Disclaimer: Presently, shipping is only available to California, Florida, New York, and Texas. Is it worth moving for? Well…you can start by taking a vacation to Las Vegas, Miami, Nashville, New York City, or Tampa, where there are Aubi & Ramsa ice cream parlors. Eat as much as you want, then take more back to your hotel room.
 
 
THE FLAVORS

The ice creams and sorbets contain 4.9% A.B.V. (ice cream and sorbet won’t freeze solid above 5%). That’s just 9.8 proof, so yes, you can eat and drive.

Of course, these frozen delights include no preservatives or colors; they’re 100% natural. In each, you’ll discover a symphony of flavors.

For those who are hungry to know: The Highland Truffle ice cream, made with Macallan 12-Year Scotch and chocolate bits, is by far the company’s most popular flavor. It was ours, too. It is simply the best chocolate ice cream we will ever have.

The Ice Creams

 
The Sorbets

 
 
GET YOUR ICE CREAM & SORBET—NOW!

There are two sizes: 16-ounce pints and 3.7-ounce individual containers. You select which flavors you’d like.

Head to AubiRamsa.com.
 
 
THE STORY OF AUBI & RAMSA

Matias Aubi and Rafael Ramsa met while working as creative directors for an advertising agency network. Together they developed the brand’s concept, feel, and look (great job, guys!).

Given how hard it is to get an ice cream business off the ground (it melts!), much less license names from big liquor companies, we take our hat off to them.

And we send them lots of gratitude for their remarkable ice cream.

[1] The most popular flavor by far, Highland Truffle Ice Cream: Belgian chocolate ice cream blended with The Macallan 12-Year Double Cask Single Malt Scotch Whisky and (delightful!) chocolate chunks.

[2] Agave Dulce de Leche, dulce de leche ice cream blended with Milagro Reposado Tequila and finished with a caramel swirl (all photos © Aubi & Ramsa).

[3] The blissful Strawberries and Rosé Sorbet blends strawberry sorbet with Veuve Cliquot Rosé Champagne and St. Germain Elderflower Liqueur.

[4] Ice cream and sorbet arrive in lovely white boxes, perfect for gifting.

[5] Our dream ice cream party would be a tub full of individual-size (3.7 ounces) Aubi & Ramsa flavors.

[6] Yes, you can eat your Martini ice cream from a Martini glass—although we are happy to eat it straight from the pint.

*The brand calls its products “gelato,” but there is no “ultra-premium” gelato. Gelato is less rich than ice cream. See the difference between ice cream and gelato here.

†Mercer’s Wine Ice Cream, Tipsy Scoop, and Wine Cellar Sorbets, for starters.

‡It finally dawned on us that “ABC” derives from A for Amaretto, B for Baileys, and C for Cognac.

‡‡Want to know why some of these spirits are capitalized and others not? Because formal names are capitalized. Bourbon, Cognac, and Tequila are cities or counties; gin and rum are not. So, for example, you would not capitalize “red wine” or “white wine,” but would capitalize a Manhattan cocktail, a Moscow Mule, or a Singapore Sling.
 
 

[7] A brand of ice cream and sorbet so good, we cried.
 
 

The tips are from Alec and Ana Tesa, of Eleven20 Tequila. Eleven20 is an award-winning tequila crafted with traditional distilling techniques and a passion for excellence.
 
 
> Here’s the history of tequila.

> There are five expressions, or types, of tequila. Can you name them? And what’s the deal with the worm?

> Tequila trivia.

> Non-cocktail ways to use tequila.

> Tequila cupcakes.

> 30+ tequila cocktail recipes.
 
 
THE SCOOP ON BARRELS

The type of barrel used in tequila aging plays a crucial role in shaping the flavor profile of the final product. Common barrel types include oak, bourbon, and wine barrels.

The combination of barrel type and aging length provides tequila producers with the ability to create a wide range of flavor profiles. It enables producers to cater to different preferences and tastes.
 
 
Type Of Barrels

 
 
Aging

 
It’s worth noting that the impact of barrels on tequila flavor is not solely determined by the type and length of aging.

Factors like the previous contents of the barrel, barrel size, and environmental conditions during aging also contribute to the final flavor outcome.

Now, when you sip a glass of tequila and note the flavors of caramel, spice, smoke, etc., you know where they come from.
 
 
GET YOUR TEQUILA

Head to Eleven20Tequila.com.

In addition to 750 ml bottles, there’s a tasting kit with three 200 ml bottles: Blanco, Reposado & Anejo. It’s a great gift for tequila fans.
 
 
ABOUT ELEVEN 20 TEQUILA

Eleven20 Tequila is an award-winning tequila crafted with traditional distilling techniques and a passion for excellence. Founded by a husband-and-wife team, the brand uses only premium blue agave sourced from producers in the region.

The tequila is 100% artisanal, all-natural blue agave. It delivers notes that are smooth, a bit sweet, and with hints of spice.

Through its commitment to quality, Eleven20 Tequila has become recognized as an innovator of flavor and aromas. Its signature blend being celebrated by mixologists and connoisseurs alike.

The name “Eleven” represents the founders, Alec & Ana (“a” is the first letter of the alphabet, and the team conceived it as 1 and 1, expressed as 11).

The “20” represents their team of 20 family members who operate a second-generation master distillery in historic Jalisco, Mexico.

[1] Eleven 20’s blanco tequila (all photos © Eleven20 Tequila).

[2] A shot of blanco.

[3] A shot of añejo aged tequila.

[4] The most popular tequila cocktail is a Margarita (this one is a frozen Margarita).

[5] The agave plant grows tall. Tequila is made from the central core underneath, called the heart, which looks like a pineapple and is called a piña.

There are lots of ways to enjoy peanut butter and chocolate. Just check out these 16 peanut butter and chocolate recipes.

July 23rd is For National Peanut Butter & Chocolate Day, so we’ve got another recipe for you that requires minimum baking on a hot summer day—just 10 minutes for the crust.

Before heading to the recipe below, mark your calendar for these reasons to make this delicious Chocolate & Peanut Butter Pie from Stonewall Kitchen.

> January 23rd is National Pie Day.

> January 24th is National Peanut Butter Day

> July 7th is National Chocolate Day.

> October 14th is National Dessert Day.

> October 28th is National/World Chocolate Day.
 
 
PLUS, TAKE A BITE OF:

> The history of the peanut butter cup.

> The history of peanut butter.

> The history of chocolate.

> The history of candy.

> The history of pie.

> The different types of pie.
 
 
RECIPE: CHOCOLATE PEANUT BUTTER PIE

This is almost a no-bake pie. The crust has to be baked for 10 minutes.

If you don’t want to turn on the oven, you could substitute a purchased chocolate cookie crust.
 
Ingredients For The Crust

 
For The Filling

 
Preparation

1. PREHEAT the oven to 350°F. Crush the chocolate graham crackers in a food processor fitted with a metal blade or by placing the crackers in a zip-lock bag and crushing them with a rolling pin.

2. ADD the melted butter and confectioner’s sugar to the crumbs and mix. Place the crumbs in a 9-inch pie pan, pressing to line the bottom and sides of the pan.

3. BAKE the crust for 10 minutes. Remove from the oven and cool.

4. COMBINE the peanut butter, 1 cup confectioner’s sugar, mascarpone cheese, and vanilla extract in a mixer fitted with a paddle attachment. Mix on medium speed until combined, making sure to not over-mix.

5. GENTLY fold in the whipped cream and chocolate morsels. Spread the filling evenly in the baked crumb crust.

6. SPRINKLE the pecans and English toffee bits over the top of the pie.

7. GENEROUSLY DRIZZLE the chocolate peanut butter sauce over the top of the pie. Chill the pie until ready to serve.

Leftovers can be frozen. We like to freeze individual slices to make it easier to defrost just what we need.

We even enjoy eating the pie frozen from the freezer.

[1] Peanut Butter Chocolate Pie, garnished with pecans, toffee bits, and chocolate peanut butter sauce (photos #1 and #2 © Stonewall Kitchen).

[2] Cut leftovers into slices and freeze them for snack attacks.

[3] If you can’t find chocolate graham crackers, substitute Oreo or other chocolate cookie crumbs (photo © Mondelez International).

[4] Stonewall Kitchen’s Chocolate Peanut Butter Sauce. (photo © To The Nines).

[5] Heath Bar bits are a great garnish on pies and other baked goods, ice cream, pudding, and more (photo © Webstaurant Store).

[1] Lemon semifreddo. The recipe follows (photo and recipe © Fruits From Chile).

[2] Strawberry-pistachio semifreddo. Here’s the recipe (photo © Davidson’s Safe Eggs).

[3] Chocolate semifreddo (photo via Wikipedia).

[4] A semifreddo with caramel sauce (photo © Christopher Farrugia | Unsplash).

[5] A three-layer semifreddo of vanilla, strawberry, and chocolate hazelnut. Here’s the recipe (photo © Driscoll’s Berries).

In Italian, “semifreddo” means “half cold.” The English term is frozen soufflé. It is also called frozen mousse.

The names refer to a class of semi-frozen desserts: semi-frozen custards, ice cream cakes, and tarts.

Semifreddo may look like ice cream but it isn’t ice cream per se. Rather, it is more of a frozen mousse, produced by combining equal parts of ice cream and whipped cream.

There is no National Semifreddo Day, so we celebrate it in July, National Ice Cream Month.

Why not celebrate with the recipe below or with this recipe for a Strawberry-Pistachio Semifreddo.

You can serve a semifreddo with a dessert sauce (caramel, chocolate, fruit, etc.), with whipped cream, or with any complementary dessert topping or garnish.
 
 
> The history of ice cream.

> The different types of ice cream and frozen desserts: a glossary.
 
 
RECIPE: LEMON SEMIFREDDO

Thanks to Fruits From Chile for the recipe.

While this recipe is made in a loaf pan, a semifreddo can be made in a ring mold, in individual parfait glasses, etc. It can also be scooped from a pan as in photo #4.

Ingredients For 10-12 Servings

 
Preparation

1. MAKE the lemon curd: In a medium non-reactive saucepan, whisk together the lemon zest and juice, sugar, egg, and salt.

2. PLACE the saucepan over the lowest heat. Continue to whisk the ingredients as they warm and the sugar melts. Once the sugar has melted…

3. ADD the butter and whisk regularly as the custard thickens, about 4-5 minutes.

4. TRANSFER the warm lemon curd to a lidded container and refrigerate for one hour.

5. LINE a 9×5 inch loaf pan with plastic wrap or wax paper, extending the edges so you’ll be able to lift out the finished semifreddo. Cover the bottom of the pan with the crushed cookies. Set aside.

6. WHIP the cream in a large mixing bowl, until soft peaks form. Add the vanilla extract and confectioner’s sugar. Whip to integrate. Refrigerate. When both lemon curd and whipped cream are chilled…

7. FOLD the chilled lemon curd into the whipped cream, then scoop the mixture into the prepared pan. Tap the pan on the countertop a couple of times to make sure all bubbles have escaped.

8. FREEZE overnight until completely firm. When ready to serve…

9. LIFT the semifreddo from the pan and place it on a flat surface for cutting. Take a sharp knife and dip it in warm water, then slice. Each slice should be about 1″ thick.

10. PLATE individual servings and top with berries. You may want to let the semifreddo soften at room temperature for 10-15 minutes before serving.

If so, you can serve coffee, liqueurs, or Cognac while the dessert softens.