The oliveti — olive groves — that produce award-winning Cardum extra virgin olive.
These are in the hills of the island of Sardinia, 120 miles west of the Italian mainland.Cardum tastes of its namesake cardoon, a member of the artichoke family.Shepherds live in the hills; sheep graze in the oliveti. Their milk becomes piquant.Pecorino-romano cheese — pecorino means “from sheep.” Cardum pairs well with it. Sardinian mountain cuisine is spit-roasted pork and lamb, so Cardum pairs well
with that, too. And since Sardinia is an island, Cardum and fish and seafood are a natural combination. In fact, sardines are named after the island.Of the approximately three dozen olives indigenous to Sardinia, Bosana Nera di Gonnos
and Tonda di Cagliari have been specially selected for Cardum. The
meanings of Bosana and Gonnos are obscure, but the Nera tells us that they are black. “Tonda” means “round,” as in “rotonda.” Cagliari is the name of the 3,000-year-old seaport town at the southernmost tip of Sardinia.
Every year, from October to December, the olives are harvested by hand and
immediately sent through a traditional cold stone press. This produces an oil
with a deep smell of fruit and cardoon. The finish is slightly biting with a hint
of agreeable bitterness, a whiff of fresh oregano. The Cardum xtra virgin Oil from Sardinia has been a favorite of mine for many years. I used the Oil Liberally at La Campania !! It truly is my secret weapon in my cooking tool box. Oils are very similar in nature ( when describing ) as to wine – The Cardum Oil has a brisk nose that hits you with hints of fruit and cardoon, as well as the bite of the Sardinian air ! and the finish WOW, plenty of fresh Oregano and thyme with just the right combination of bitterness. Every cook needs this oil in their lineup! My favorite complement was to my ” Filetto Di Maiale Arrostito ” ( A continous favorite at La Campania in the winter months ) Buterflied Pork loin with broccoli rabe, pignoli nuts and sweet yellow raisins. My trick was to sear the pork first before the roast. But not in a pan….. I would place the pork directly on hot apple wood ambers, and really sear it, i mean really sear it ! then I would drizzle the Cardum oil liberally over the Pork, and slowly roast. Ahhhhh the smell of the seared pork with hints of the apple wood and that fruity sensously bitter Cardum Oil. WOW …. I love the kitchen !
” Ci Vediamo Domani ! ” – untill tomorrow ! –
–Giovanni ( John ) Maione