A WORDLY FLAVOR ON MAIN STREET
Story by Robin Seaton-Jefferson Photos by Michael Schlueter
It’s an oil and vinegar emporium. Di Olivas, meaning “of olives,” is a veritable paradise for those who prefer the finest in olive oils, balsamic vinegars and gourmet handmade pastas. But it doesn’t stop there. With the opening in March of his second location on Historic Main Street in St. Charles, Robert Palleja offers sea salts, tapenades and spreads, and hair and skin care products as well.
Palleja and his wife founded Di Olivas at West County two years ago to bring St. Louisans the freshest and best extra virgin olive oils (EVOOS) from around the world. Now they’ve crossed the river with over 20 varieties of EVOOS from seven countries spanning five continents, and more than two dozen types of balsamic vinegars.
The Pallejas have a shared passion for good food. “We have had the opportunity to visit and live in many parts of the world, from Asian Pacific Islands to the Mediterranean to the Middle East,” Palleja said (he lived in Sicily, Italy for two years while in the US Navy), “and we have taken a little bit of the cuisine from each of these places into our home and kitchen. We just love food and we use olive oil for everything.”
The idea for an olive oil and vinegar specialty store came from a shop the couple visited in Chicago, IL. “Using olive oil was part of our dating life. We would blow through a bottle in three weeks.” Palleja contends he uses olive oil for just about everything for a reason. “It is so rich in antioxidants. It has long been used medicinally for everything from cradle cap to psoriasis. There’s a reason for that— because it works.”
The powerful antioxidants, polyphenols, vitamins, minerals and a host of natural compounds are responsible for the healthful soul of EVOO, Palleja said. “The FDA has affirmed that there is a reduction in the risk of coronary disease associated with the consumption of EVOO vs Saturated fats.” Antioxidants are associated with several healthful effects in humans: atherosclerosis, antimicrobial activity, heart disease, cancer, skin damage and photo protection.
Di Olivas only offers the best and freshest olive oils from around the world, specifically, 100 percent extra virgin olive oil, Palleja said. “In order to be classified as EVOO, the oil must meet several stringent criteria.”
It is only extra virgin if it comes from the “first pressing” of the fresh olives, Palleja said. In addition, it can contain no more than .8 percent acidity (the lower the acidity, the better the oil). “Di Olivas oils are generally .25 percent or less,” he said. Palleja said no heat, steam or water can be used to extract the oil from the olives (cold press only), and the extracted oil must have been evaluated by a panel of experts and judged to have a superior taste, flavor and aroma.
Di Olivas oils are always fresh because they are obtained from both hemispheres. “We want people to know we have the freshest and best selection,” Palleja said. “Olive oil does not have to come from Spain, Greece and Italy. You can also get it from Chile, Australia, Argentina and California. We are getting oil twice a year. It’s the freshest available because we’re getting it from both hemispheres.”
Conventional wisdom says olive oil is good for two years from the time it’s pressed, Palleja said. “We’re keeping oil for not more than one season.” He said the Southern Hemisphere produces olive oil in May and June. It’s on his shelves in September. The Northern Hemisphere produces it in November and December. It’s on his shelves by February.
Since olive oil is a perishable, its polyphenol readings are constantly changing, and they’re changing with time. The first cold press of the fresh olives is the extra virgin. Then heat, steam or water is used to remove more oil from the olives. This is the light olive oil. “Americans often get tripped up,” Palleja said. “They see the light label and they have this idea that everything light is good because it’s lower in cholesterol or calories and somehow healthier for you. But light olive oil is the worst thing you can use.”
Lastly the pure olive oil is obtained when a petroleum product called hexane is used to float out the last little bit of oil left in the fruit. “A mechanical separator pulls hexane off and the pure olive oil is the last bit that’s left. They add a little bit of extra or virgin olive oil to give it a little color or taste. There is nothing nutritionally redeemable about it.”
Di Olivas features some two dozen balsamic vinegars from Modena, Italy. Palleja said balsamic vinegar can be described as a thick, sweet vinegar made from the Trebbiano or Lambrusco grape. Native to the northern regions of Italy, balsamic vinegar is produced and then aged in ventilated wooden barrels. “All of our vinegars are aged for a minimum of 12 years for optimal flavor and enrichment,” he said. “The exquisite flavors of our vinegars vary in flavor and can be used to accent your favorite salad, vegetables, sauces or marinades.”
Di Olivas offers two dozen different flavors of a world class pasta made by the founding fathers of the gourmet pasta market—Rossi Pasta. From artichoke to zucchini to pumpkin spice, tomato basil garlic and Chocolato Cabernet, there are a wide variety of taste combinations. Di Olivas has a bottle return policy for each store and it’s a green one. “We do better than recycle. We re-use,” Palleja said. “At West County, when you return your bottles to Di Olivas, we give you a fresh bottle and take the returns back to clean and sanitize to re-use at a later time. In exchange for your return, we give you five percent off the purchase of the next bottle.”
In St. Charles, when a customer returns a clean, dry bottle to refill, he or she will get $1 off their purchase of the next bottle.
Di Olivas is located at
118 West County Center in St. Louis County and 617 South Main in St. Charles. For more information on Di Olivas, call 636-724-8282 or visit www.diolivas.com.
FEATURED RECIPE
“Saffron Linguini di Palleja”
Pesto
In food processor:
• 1⁄2-cup raw pistachios, 1⁄4-tsp. salt, 1/4 –cup Picual EVOO (pulse these ingredients until pistachios start to break up.
• Then add baby spinach to food processor until full (while pesto is still in there).
• Pulse while pouring in the olive oil to create a thin paste.
• Fold about 1 cup of freshly grated parmesan cheese into pesto by hand.
• In skillet, season raw, peeled shrimp with Italian seasonings of choice.
• Cover pasta with pesto, add shrimp and garnish with grape tomatoes cut in half, uncooked.
