This project's funding goal was not reached on December 15, 2012.
About this project
Thank you for taking the time to view our project! ans sorry about not having a video! We are foodies!
The olive oil we are bringing from Spain is produced by olive oil trees that have been there for years and years. Just like a beautiful wine that has been extracted by ancient grape wines. Following a very strict quality control the olives are chosen while in the ALMAZARA. Only the best ones, the ones offering an exceptional quality will then be used and bottled with the quality certification label that meets the standards of this real premium extra virgin olive oil. The Callegari Olive Oil will be the highest grade olive oil that is imported from Spain. It’s like having an olive juice on our table. We decided to bring this amazing extra virgin olive oil from Spain after we got in contact with recent research that showed us that more than 10% of the extra virgin olive oil in California does not meet the IOC/USDA standards for extra virgin olive oil. Not only that but 69% of imported extra virgin olive oils tested failed to meet these standards. Last year alone, researchers at UC Davis tested 124 different samples from eight major brands of extra virgin olive oil. More than 70 % of the imported oil failed. The USA does not enforce IOC or USDA regulations for Extra Virgin Olive Oil. The most common form of adulteration comes from mixing extra virgin olive oil with cheaper, lower grade oils. Sometimes, it’s an oil from an altogether different source – like canola oil or colza oil. With that in mind we started a research on the best available olive oil in the world and we found it in Spain. It was not a surprise to know they are the number one producer of olive oil in the world. This farm is located in Seville and not only because of its location and the right soil the olive oil comes from the Manzanilla Olive trees known by its soft and buttery flavor olive oils. In Spanish Manzanilla means little apples and the tree was named because of the apples that contains rich flavor and tick pulp. Olives are stone fruits, like cherries and plums. So, real extra virgin olive oil is fresh-squeezed fruit juice – seasonal, perishable, and never better than the first weeks it is made. What makes the olive oil extra virgin? Olives must be pressed within 16 hours of being picked. Olive oil must have a free acidity level of 0.8 grams for every 100 grams or less. Olive oil must be produced only by mechanical means, no use of solvents or chemicals involved. During production, the oil must not exceed 86F or 30C degrees. As Tom Mueller said on his book: Extra Virginity: The Sublime and Scandalous World of Olive Oil: “Authentic extra virgin olive oil takes a lot of time, expense, and labor to make. On the flip side, it’s quick, cheap, and easy to doctor it.”
USE OF FUNDS
We need an extra U$ 9,350.00 to be able to bring the first round of this amazing product. We already have so much invested not only on the design but also with research and development to make sure this is an olive oil we all will want to have in our tables every day. We have imported pounds of this product before we decided to create this project. We had the opportunity to show it to many of the Michelin guide chefs and they agree we found an exceptional gourmet extra virgin olive oil. They even gave a sample of this amazing oil at the gift bags of two dinners they promoted, one in San Francisco and the other in New York, October of 2012. The funds are essential and will be used to supplement what we have invested to take the project of the ground. As we write this we have barrels coming from Spain to the port in Oakland, CA from there we will take them to a location in the Napa Valley where they rent this olive oil bottle plant by the day and that is where we will bottle our olive oil. It will also be used to produce the final bottles we will choose to carry our over the top extra virgin olive oil. We have a picture with three possibilities here but we may, together with the people designing it, decide to do a final bottle different from what is being showed. Whatever it is chosen, it will be gorgeous!
We greatly appreciate the time you took to read the project and the contribution you made towards helping us, two professional chefs always looking for the best products, to bring to this country. It will certainly be one of the best olive oils available with an affordable price, which is essential to the success of this project. Please share it on your facebook page, share it on your twitter account and let’s make it happen together! Thank you Rogerio Callegari and Eduardo Maester.
Risks and challenges
The risk of this project is very low since all the research and development has been done.
The project was really well studied.
We have an amazing team of designers doing the bottles and the people we became close friends in Spain are excited to make this happen.
Also, what makes this project not so risky is that we already funded the majority of what was necessary, we just need this extra funds to make this a reality.
The quality of the oil will speak by itself and we made sure not only the product was tested by our team but also we got a really good feed back from people that had the chance to experience the oil in the Michelin dinners.
The only risky factor in the project is time and bottle availability since we are using bottles that are already being sold. We will have to choose a different shape to complete the project if that is necessary. Let's keep that in mind. However we are pretty sure that won't be an issue.
Thank you for helping this happen!
Have a question? If the info above doesn't help, you can ask the project creator directly.
- (30 days)