|Pompeian Olive Oil|
America’s #1 Brand
Pompeian was born in Lucca, Italy, in the hills of Tuscany in the late 1800s, as a producer and exporter of olive oil. In 1906 a young entrepreneur named Nathan Musher purchased Pompeian and continued to produce and export it globally, building a warehouse and headquarters in Baltimore. In the late 1920s the Musher family decided to consolidate all of its production in Baltimore, where the company continues to bottle the oil. Pompeian products are sold throughout the U.S, and after 100 years, it is still privately owned.
Pompeian is the fastest growing brand of extra virgin olive in in the U.S., and the number one importer of olive oil, importing over 40,000 metric tons of olive oil annually from the Mediterranean and South America. The olive oil is imported in bulk, and blended and bottled fresh daily. Unlike many olive oils sold in the U.S., Pompeian oil is a blend of olive oils produced in various regions, rather than from a single locale or company-owned grove. Pompeian extra virgin, both regular and organic olive oil, are the first olive oils to receive the USDA Quality monitored seal recognizing quality and purity. The oils are continuously monitored and adjusted until they offer a balance of flavor, color, bouquet, and clarity.
According to Pompeian, “Olive oil is one of nature's “perfect” foods – pure, simple and essentially the same since ancient times. It is not a vegetable oil, but rather fruit oil. Pompeian Olive Oil is pressed from sun-ripened fruit. The character of any olive oil you buy depends upon many factors: the variety of olives used to make it, as well as the soil, climate and seasonal weather conditions at the groves in which the olives were grown. It takes about 11 pounds of olives to make one liter of oil. The average tree yields enough olives to produce three to four liters per year.”
Pompeian Takes Us to Olive Oil University:
Organic Extra Virgin
Extra Light Tasting
Pompeian OlivExtra® Original
Are you an olive oil “snob”?
In general, KosherEye uses cold pressed extra virgin olive oil for finishing, salad dressings, dipping and toppings. We use other types of olive oil and blends for cooking, frying, and sometimes baking. We especially love the versatility of Pompeian’s products, along with the value. Wide access to olive oil has made Americans more aware of the Mediterranean diet, an eating lifestyle high in fruits, vegetables and low in saturated fats. America is in fact now using more olive oil due to the availability of Pompeian in supermarkets across the country. And as our friend Martha would say, that’s a good thing. All Pompeian olive oil varieties are kosher, certified by the OU on the label.
Some helpful olive oil facts:
Recipes using Pompeian Olive Oil:
Enjoy this $1.00 off coupon
For more product information or additional recipes, visit Pompeian.com.
May 14, 2012