L'amore Italian Restaurant

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July 5, 2021 by Kim Abbott

The History of the Kalamata Olive

Kalamata olives have emerged as the most popular of all olives.  From olive hummus to olive tapenades, olive bruschettas, and beyond, the kalamata olive is featured in all sorts of tasty concoctions, most of which have Italian or Greek roots.  These flavorful olives have also made their way into pasta sauces, salads, and other appetizers and entrees. 

The olive tree dates back thousands of years.  Culinary historians insist olive trees first grew in the Eastern Mediterranean region.  In fact, the olive tree was even provided as a prize for Olympic winners.  However, most people don’t know much about the nuanced history of the kalamata olive.  Revered far and wide for their delicious taste and nutritional properties, kalamata olives are harvested in Messinia Peloponnese and Laconia.  These delicate olives are hand-picked to prevent bruising.  Kalamata olives are quite bitter when first plucked from trees so it takes some time for them to develop their amazing flavor.  Most olive experts place kalamata olives in a brine solution for an extended period of time so they can ferment that much more quickly and thoroughly.  It takes upwards of several months for the fermentation process to complete. 

Also known as Greek olives, kalamata olives are named after the town of Kalamata where they grow between the glorious Taygetos’ hillsides and the Messinian Gulf.  Taygetos is Peloponnese’s highest mountain in all of southern Greece.  This is the perfect place to grown kalamata olives as the area has warm temperatures, plenty of sunshine, and water springs.  This region is also highlighted by additional amazing natural features such as vast gorges, tall mountains, and beautiful sandy beaches.  The land in and near the town of Kalamata has been extensively developed throughout the years, serving as a bountiful region for kalamata olives as well as other fruits and vegetables.  In fact, some culinary specialists and historians have grown fond of referring to the town of Kalamata as Peloponnese’s Marseille. 

Now that you know the background of kalamata olives, it is time to taste these flavorful olives in the form of an appetizer or entrée.  Some even choose to eat kalamata olives one by one with their hands, enjoying a flavor infusion that pleases the palate and lifts the spirit.  Whether you prefer kalamata olives in salads, pasta entrees, as a pizza topping, in bruschetta, tapenades, or on their own, we compliment you on your good taste.  

Filed Under: Food History Tagged With: Italian Cuisine, Kalamata Olive, Olive Oil

July 1, 2020 by Kim Abbott

Important Differences Between Olive Oils Used in Italian Dishes

When it comes to olive oil, the generic brand available at the local store simply will not suffice.  True Italians know there are hundreds of varieties of olives used to make the many different olive oils.  The olive oil used in a particular meal largely hinges on the specific appetizers and entrée served.  Tasty olive oil is slightly pungent and bitter yet does not overwhelm the palate.

The fresh olives’ fruitiness should emerge along with subtle pepper flavor.  In combination, these elements should form a well-balanced flavor with a lovely aroma and lasting taste.

No two Olive Oils are Exactly the Same
Some olive oils have a clean and crisp mouthfeel while others are comparably sweet and smooth.  When the words “light” or “extra light” are used to refer to olive oil, they describe taste strength as opposed to the number of calories.

Filtered and Unfiltered Oil
Unfiltered olive oil that has a rustic look and small amounts of skin/pulp might look quite tasty and authentic yet this is not always the case.  Excessive filtration or filtration performed incorrectly has the potential to affect aroma and flavor yet filtration is generally viewed as a positive as it prolongs shelf life.

Extra Virgin Olive Oil
Extra virgin olive oil is made in a mechanical manner without chemicals.  This is the highest grade available to it is not processed as much as other varieties.  This comparably high quality of extra virgin olive oil creates a litany of health benefits.

Olive Pomace Oil
Olive pomace oil is the oil extracted with the use of solvents stemming from the olive pulp after it is crushed.  Olive pomace oil has more of a neutral and bland taste with an elevated smoke point, making it perfect for meats and other foods that are deep-fried.

Virgin Olive Oil
Virgin olive oil is not the highest quality, sometimes providing a sensory defect.  Give virgin olive oil a try and you might find it tastes slightly similar to mushrooms.  Some virgin olive oil tastes like vinegar.

Regular Olive Oil
Refined or pure olive oil, typically referred to as regular olive oil, is virgin oil put through a refining process either with chemicals or charcoal.  However, solvents are not used to create refined/pure olive oil.  In some instances, refined or pure olive oil is combined with virgin olive oil for improved taste.

Filed Under: Uncategorized Tagged With: italian food, Olive Oil, traditions

October 12, 2016 by Kim Abbott

Joy, Family, Friends: A Brief Survey of Italian Dining Tradition

It’s common knowledge that Italians are well versed in the gioie della tavola, what we would call “the joys of the table.” The first thing we think of when we think of Italy is the sense of warmth and family that flourishes around every Italian table. The dinner table is among the most enduring and meaningful symbols in Italian art and is celebrated in some of their greatest works. At the table hearts open, and life’s greatest events unfold. Familial bonds are nurtured; deep ties of friendship and love are nourished. Italians understand the magical synergy that springs forth when the joys of intimacy and conversation commingle with those of food and drink.

In every Italian household, there’s the ever-present aunt or grandma who’s sure you are under-nourished and that you must have your belly filled immediately. You’ll find it impossible to leave the table without having eaten every food item she can produce.

Lunch

Lunch begins between noon and 1pm according to the region, and can in some instances last the entire day. Lunch is a time to assemble extended family and the only time when all courses are served. Starting with the antipasto and closing with dessert, to be followed with caffe’ and the coffee killer ammazza-caffe’- a small serving of liquor.

Main Course

A main course, in Italy, most often comes in two presentations, the primo and secondo courses. Primo consists invariably of a pasta, soup, (such as a minestrone) or risotto. Customarily, the pasta is made fresh by hand that very day. Secondo will vary from one region to the next but is most often meat or fish based, with innumerable side dishes.

The socializing begins over coffee and a splash of limoncello (a lemon derived liquor). If you have any commitments for the afternoon, forget them- as the chatting will not end until late in the day. Remember, this is family bonding time- and there’s no blowing off family in Italy.

Tradition & Diversity

A noteworthy pillar of Italy’s food culture is the diversity between the regions. Each dish, even the simplest, has its roots in traditions passed down locally. While traveling the length of the country, you may experience a number of dishes greater than the number of cities you visit. In the north, for example, you may sample polenta (a corn flour dish), but you will be hard-pressed to find it in southern regions.

Indeed, the charm and mystery of this unique part of the world continue to enchant us with its emphasis on the love of family and its prodigious creativity as it is expressed in their world famous homemade cuisine.

Stop in today a little taste of joy!

Filed Under: Food History, Healthy Food Tagged With: Olive Oil

September 28, 2016 by Kim Abbott

The Difference Between Authentic Olive Oil and Counterfeits

When it comes to olive oil, Italians know their stuff. If you are Italian or a fan of Italian food, you should never accept a watered-down olive oil in place of the real thing. The unfortunate truth is that many olive oils sold in supermarkets around the globe are phony. An astonishing number of olive oil producers are either watering down their stock, relying on low-quality olives or using oil from other sources such as soybeans. Here’s a few tips to understand the real thing.

The Taste of Authentic Olive Oil

Authentic olive oil will make your taste buds feel like Heaven. You’ll immediately notice a distinctly rich flavor that is not present in the fake olive oils that could stocked on your local store’s shelves. High-quality olive oil is fresh, flavorful and served within a year of pressing. It’s a stark contrast to most olive oils sold in supermarkets that have been sitting for a year or longer. Real Italians know that olive oil holds its peak flavor for about a year. Once this time period passes, the flavor, nutrition, antioxidants, polyphenols and richness begin to significantly degrade.

The Olive Oil Scam

Back in 2007, United States Marshals entered storage facilities in New Jersey and New York in an attempt to seize counterfeit olive oil. The Marshals removed an astonishing 10,000 cases of supposed extra virgin olive oil. The dark truth is that these cases were full of soybean oil. It is just one example of the pervasive fraud surrounding olive oil.

According to a study conducted by researchers at the University of California, over two-thirds of grocery store olive oil is not what its producers claim. These phony olive oils were either spoiled, made with labels that are unfit to be described as extra virgin or completely fake. In some instances, hazelnut, soy and fish oil are mixed with cheap olive-pomace oil, packaged and sold for a massive profit at stores throughout the world.

Olive Oil’s Growing Popularity

Each year, more and more people make the transition from butter and margarine to olive oil. Unlike vegetable oil and most other oils, olive oil is quite costly and laborious to produce. This is precisely why so many are willing to modify olive oil or completely forge it on a mass scale. Olive oil has become quite the big business over the years.

Americans shell out upwards of $700 million for olive oil each year. Aside from Authentic olive oil’s amazingly rich taste, it also provides a myriad of health benefits. Olive oil is loaded with body-boosting antioxidants and helpful monosaturated fats. Legitimate olive oil even has the potential to decrease blood pressure and LDL cholesterol.

There is a good chance you have never enjoyed genuine, 100% olive oil. Stop on in for dinner at L’amore Italian Restaurant to experience the taste of real olive oil. Give our olive oil a taste and you’ll never go back to those imposters at the grocery store.

Filed Under: Food History, Healthy Food Tagged With: Olive Oil

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3159 E Lincoln Dr
Phoenix , AZ 85016
Phone: 602.381.3159

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Credit for most photos: Kay W. Eskridge: Images By Kay

Our Hours

Lunch
TBD.
Dinner
Mon – Sat: 4pm–9pm
Saturday Dinner: 4pm–9pm

Sunday Closed

Happy Hour
Mon – Fri: 4:00pm–6:00pm
No happy hour on Saturdays

Holiday Closures: New Year's Day, Memorial Day, 4th of July, Labor Day, Thanksgiving Day, sometimes Christmas Eve (call to check), Christmas Day

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