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Welcome, June!

The best clash of occasions takes place this month: We congratulate the graduates in our lives, we celebrate dads on the third Sunday (both in America and Argentina) and welcome the first official day of summer! All three of these are just begging for an outdoor cookout, one where we share, feast, and relax among our beloved friends and family right at home.

For me, both as a proud father and a conduit to Argentine culinary traditions, this month is particularly meaningful. Myva and I have raised our children to celebrate their wide-ranging roots; as a result, it’s been a privilege to witness how readily they embrace a variety of foods and customs. To witness our tiny humans evolve into the global citizens they are is the ultimate honor! One occasion they know almost inherently is the Asado.

No matter how you grill, throughout South America, the tradition of the Asado runs strong. Large portions of beef, pork and sausages are cooked over a fire and often served accompanied by chimichurri—whose punch of herbs, garlic, vinegar, and oil offers a sharp contrast that enhances every bite. Show up hungry to an Asado, because you’ll be loosening your belt in no time during this eat-all-day extravaganza.

Last year at Full Olive we set about creating a range of seasonings with our Argentine partners aimed at making your entrees pop with flavor, and the grill is where so much of the magic happens!

Our Merken Chileno seasoning is a great example. This is a Chilean dry rub perfect for grilled meats and vegetables, made from ground chili pepper and cilantro and a wonderful rich chili and smoky aroma. We also introduced new spreads to round out a full collection: Basil, Basil-Pesto, and Mustard-Honey, Sundried Tomatoes, and Tapenade—all of which serve double duty, from cheese boards to the main course.

If you’re curious to learn about the many nuances of a true Argentine asado, check out a previous blog I wrote. Prepare to fire things up (literally and metaphorically) and make some memories this month for those dads and grads!

 

It's Small Business Saturday (Nov. 26, 2022) and we want to take this opportunity to say thank you to all our loyal customers for supporting us in our first couple of years!

You may not realize how important you are to us! We want you to know that we appreciate every single order that comes through and strive to make sure it arrives on time, carefully packaged with lots of TLC.

When you shop small, know that you are not only supporting a family but are helping create more jobs. Even though Adam our founder still wears most of the hats (from accountant to head of fulfillment) we want to give a shout out to those who are helping behind the scenes; we are thrilled to introduce our newest team members Cassie, an artist and freelance photographer who has been helping make our products look pretty for our website and social media.

Shopping small also helps build community, from getting to know local vendors in the markets to sponsoring our Shoreline little league teams. This year we also donated over 500 liters of olive oil to three local food banks (Ballard, Lake City and Edmonds), helping feed over 1,000 families throughout the region. 

Valle Verde is located right on the lakeshores of San Carlos de Bariloche, a small Patagonian city surrounded by lakes, known as the 'Switzerland of South America.'  Admired for its mountain landscapes and broad diversity of natural wonders, Bariolche has breathtaking beauty everywhere you look. 

The cold climates that characterize the region have shaped its culinary culture. Patagonian cuisine is known for its fish and seafood from the Tierra del Fuego, lamb from the vast steppe, red berries from the Andean Region, mushrooms, fruit, nuts, honey, and craft beer.

Here we find Valle Verde, a truly family-run business specializing in Patagonian preserves. They are proud of keeping a local identity along with foods made with local ingredients.  As Valle Verde emphasizes: All its products contain no additives, no preservatives, are 100% all-natural and of course, Patagonian.

Visiting the facility and learning the family history from proprietors Francisco and his wife Carolina underscored the connection they have to the food they produce, as well their appreciation for the rich history of this spectacular area of Patagonia.

Francisco showed me around a museum next to the factory, filled with old photos and artifacts of early explorers to the region including his great grandfather and grandfather.  He is an avid photographer with an amazing collection of antique cameras, photographs and artifacts from the early settlers. The passion he, his friends and colleagues share for the region comes through in this charming museum collection.

Full Olive is proud to import Valle Verde preserves for its U.S. customers. We hope you’ll support this family-operated enterprise and try these outstanding, flavorful products!

The Asado is one of the things that I love and miss the most about life in Argentina.  If I had to pick one word to describe Asado it would be the Argentine equivalent to a "BBQ".  But in Argentina it is a way of life.  It is engrained in the culture and because of how culturally important it is accessible in different forms to most everyone.  It is about getting together with friends, family and spending hours enjoying each other's company, cooking, eating, and drinking.  It is about 'switching off' and appreciating the present.

The beauty of the Asado is the simplicity of it, and yet, it takes years to master.  When I first moved to Argentina, I went to many Asados and watched as each person had his own techniques.  I started to practice through trial and error and it wasn't until about two years later my friend finally told me after lunch “Adam, bien hecho.”  I had finally been accepted and felt like I finally understood what it was all about.

The passion and unique experience of the Asado was something that I wanted to share so much that when I had my wine tour company in Mendoza, we created the 'Asado Master Class' which was my favorite experience we offered.  It gave me such pleasure to show tourists the essence of Argentine culture and many of them would go home to then build their own backyard Parrillas (Argentine grill). 

Though not everyone can build a 'Parilla' (Grill) in their backyard or use the exact firewood or charcoal they have in Argentina, everyone can learn to make their own version of the Asado by taking the time, having good company and enjoying the moment. 

 Adam's Top 10 Asador (Asado Maker) Tips:

1. Don't Marinate the Meat!  Only use coarse grain rock salt (Parrilla salt) to cover the meat; this keeps the juices and flavors of the different cuts rather than the flavor of the marinade.

2. Low Heat/Long Cook - Ideally you should be able to put your hand above the coals for 8 seconds before putting the meat on the grill.  Then feed coals over time to keep consistent temperature to cook for 2-3 hours. 

3. Bones / Fat Down on Grill First - This is about timing; make sure the sear goes first on the fat and cooks into the meat.

4. Cheaper Cuts Prevail - This goes with the earlier point: you need to have some fat to cook into the meat over time and prime cuts should be used for high-end restaurants rather than the long cooks at the Asado.

5. Have an Assistant / Buddy - This is the best job to have and one I love doing in Argentina.  The assistant's job is to keep Asador's glass full of his favorite beverage since he needs to 100% keep eyes on the grill.  The best part of this job is when the Asador needs to cut a sliver of meat to taste; the assistant gets the first bite!

6. NO Meat Thermometer - This goes along with most any fancy gadget that would be absolutely unacceptable at any Argentine Asado.  You can feel, look and cut into the meat only towards the end but that should only be a last resort.

7. This is your Asado - You made the fire, you grill the meat and if one of your friends tries to touch anything without asking you kindly as them to 'STEP BACK!'  The only possible exception would be your assistant who as your support is allowed to offer input.

8. Fernet Branca and Coke! – AKA the Fernando, this is one of Argentina's cultural drinks just like 'Mate' and is almost always consumed at Asados. This beverage is mixed with Coca Cola, served over ice, and is not taken as a shot. This liqueur has a menthol-like character, best mixed.

9. Yes to Veggies! - Contrary to popular belief, Asados are not just a meat fest.  Most guests will be in charge of bringing a different salad to accompany the grilled meat, and it is very common to have grilled corn, peppers, pumpkin, cheese, and eggplant share the grill (although beef and pork are always the star).

10. Nap Time - You worked hard, now take a break!  After your feast, most people might have some ice cream and just take a nap on the closest couch, lawn space, or chair.  This is okay. Don't feel bad to take a snooze while your guests can stay and chat as they please.

Salud!!