Hello everyone! In today’s blog post you will learn about olive oil and balsamic vinegar with Josh Saiia from ORO di Oliva, a Milwaukee-based company.

An Interview with Josh from ORO di Oliva

1) How and when did you get started in the olive oil/balsamic vinegar business?

ORO started with a taste that took me by surprise. I was offered a sample of an olive oil from CA. It was “Fresh” - from current years harvest and from a grower that prided themselves on quality. Wow - what a difference from anything I’d experienced. I couldn’t get it out of my mind, and as it happened to be harvest time in Northern Hemisphere, jumped on a plane and went to CA to visit growers to find out what made this oil such a stand out. I thought that if I could bring this kind of taste to Milwaukee. The result was a custom display in Brookfield Square with free tasting of oils we sourced directly from growers. ORO expanded from there!

2) Where do you get the oils used in your products?

Our sourcing has evolved. Over the years we have purchased oils from growers directly as well as through purveyors who work directly with growers from countries as diverse as Spain, Italy, Portugal, Morocco in the Northern Hemisphere and countries like Australia, Chile, Argentina, and South Africa in the Southern Hemisphere.

3) What is the difference between ORO olive oils and what you would find in a grocery store?

The oils at ORO are held to a higher standard. Both in its chemistry standards and tasting notes. We have the ability to select the best of the best at a table accessible price. I have been trained by professional olive oil competition experts which aids my selections and our main purveyor is working the most amazing growers to control the details that matter the most. We also draw from 2 hemispheres so that oils are never older than that current year’s harvest and as fresh as possible. Plus, after narrowing down the sections, customers can still taste them so they know what they are getting and what they prefer before risking their money on a bottle of oil of unknown quality off of a store shelf.

4) What is your favorite recipe using one of your oils? What is your favorite recipe using one of the balsamic vinegars?

Let me answer the question by saying this: Oil and vinegar does not have to be intimidating. A drizzle can be amazing. Rather than being the center piece of a dish, it tends to be the element that peaks and augments the everyday and can be used to flavor dishes as you might use your spice rack.

I love making simple salad dressings - For example: Garlic Olive Oil and Sicilian Lemon Balsamic - or - Basil Olive Oil with “18 Yr” Balsamic - or Lemon Olive Oil with Cranberry Pear Balsamic. I often reach for a simple Extra Virgin Variety like Hojiblanca Extra Virgin and drizzle this over everything from chicken to fresh greens with a touch of salt and both turn amazing! I drizzle Dill Olive Oil over Popcorn or roast vegetables with it. I love using our Jalapeño Olive Oil to make eggs in the morning or the Garlic Olive Oil to make Garlic Bread. I also like to marinade fish and chicken before grilling and the flavors come through amazingly.

Thank you Josh for answering my questions! For ORO di Oliva recipes, visit ORO Recipes