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What does Ariston Mean?
Where does ariston Olive Oil come from?
Ariston History
Production and labeling
Why is the olive oil so green?
What does the acidity in the olive oil mean?
Our Promise and gurantee - Olive Oil!
Our Promise and gurantee - Balsamic Vinegar!
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First Order Promotional Discount Code!click here

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Limited Pressing 'Reserve' Gourmet Olive Oil

We offer a variety of products in a variety of serving sizes and options. From the rich tasting Balsamic Vinegar to the low acidity reserve limited, We supply products great for cooking, dressings, and items superb for gift baskets. We invite you to explore our ever expanding products and hope you'll try it and see why it is the very best.

very good olive oil

The Ariston Difference

It is a too common practice by companies of the World to assume that the American olive oil market does not know enough about olive oil, therefore, they frequently ship them last year's harvest, or worse the year before that, as long as it is blended with 25% - 30% of a fresh olive oil. The American market usually does not recognize the difference! Meaning that the olive oil you have been using is usually of poor quality as compared to the rest of the World's olive oils!

Another practice is how these companies will use olive oil with high acidity (that does not sell well in Europe) and sell that oil here as "high quality extra virgin olive oil." Look at your gourmet olive oil in the kitchen…Does it say "Mixed Blend"? It is a very common practice to mix oils from different countries, different harvests and since olive oil does not have to be certified by anyone you get whatever they want to sell you.

This practice does allow companies to sell olive oil at a much lower price but you always get what you pay for and the only thing they achieve in the long run is give the overall import of olive oil to the United States a bad world reputation.

Olive oil is not supposed to taste rancid or heavy. Instead, olive oil should be pleasant to the senses, with a gentle fruity taste of the olive.

What does the acidity in the olive oil mean?

It is true: Olive Oils should be classified according to its acidity level. The lower level of acidity means higher quality olive oil. How can you tell if the olive oil is low in acidity? The best way is by its taste. If the olive oil taste is smooth, fruity, no harsh after taste, then that means it is good quality olive oil that is low in acidity.

Our Promise and Gurantee

Our Extra Virgin Olive Oil Promise and Guarantee

The extra virgin olive oil is never mixed with anything, especially with olive oils from other harvest years. Our extra virgin olive oil only comes from one farm, one family and most importantly one year!

We guarantee that the olive oil that is shipped to your kitchen was harvested within a short period of time usually within a within 6-12 Months tops.

We guarantee that the oil is great tasting and not rancid. It has a brightly colored glow and a superior taste that will give all oils some serious competition.

We guarantee that it is an award winning product that will make your next meal a gourmet meal!

Best of all we guarantee that if it is not as good as we say, and for any reason you are dissatisfied, we will take back the unused portion and issue you a full refund! All you do is pay for shipping. We know you will love it!

Our Aged Balsamic Vinegar Promise and Guarantee

Our balsamic vinegar is never aged less than 12 Years! NEVER!!!

Our vinegar is never mixed with vinegars that are aged less than 12 years (a common practice). AGAIN NEVER!!!

How about we guarantee that it will blow your socks off (and make your salad and marinades taste amazing)...Unfortunately our lawyers say we can’t guarantee that....so instead we issue the same guarantee as our olive oil guarantee. For any reason you are dissatisfied we take it back for a full refund.

FIRST ORDER DISCOUNT COUPON

10% OFF

We would like to extend our thanks to you by offering you this discount code on your first order. WE KNOW YOU WILL LOVE OUR PRODUCT and will always want Ariston for the taste and your health.

Ariston - Greek for 'The very best'

Discount code: firstcustomer

Thank You
Charlene

P.S. This coupon will give you 10% off your first order of $20 or more

Reviews:

Peter, NY - "The 'Reserve' Extra virgin olive oil is very rich and creamy with a nutty finish, excellent" - Ariston 'Reserve' Extra virgin Olive Oil

Jennifer, MD - "We use a splash of the Reserve brand when we make our crab cakes. That little splash adds a terrific one of a kind taste. Like others have wrote 'Fruity' No Aftertaste and the color alone is like no other brand I have ever used, very good" - Ariston 'Reserve' extra virgin olive oil

John, CT - “Just terrific is all I can think of, just from tipping the bottle of the Balsamic Vinegar I could see right away that it was thick as it coated the bottle. It is a one of a kind taste. I marinated some pork and it came out phenomenal" - Ariston 12 Year old Aged Balsamic

George, NY- “This olive oil has a heavy body and a very bold color, the finish was very nice and fresh." - Ariston 'Reserve' Extra virgin Olive Oil

Deborah, NJ - “The oil had a very delicate taste. I though it would be overpowering but it was not, excellent infusion! I added it to my flounder's after it was done cooking and it added a very light but bold taste. I would highly recommend this on Fish" - Ariston infused Rosemary extra virgin olive oil

Jan, HI - “I usually use peanut oil in my wok, but now I only use the select. I tried using the Reserve olive oil but I save that for salads. The shake and server is my favorite product as I use it on all my salads. Excellent! "- Ariston 'Select" Extra virgin Olive Oil

Daniel, NY - “This olive oil had a very mild flavor with a think peppery finish. Very thick and luscious." - Ariston 'Reserve' Extra virgin Olive Oil

Jimmy, TX - “I use this to mix with my butter when making grilled cheese sandwiches, it adds a unique taste and my wife loves it. It is very good for the price and I use it daily" - Ariston 'Select" Extra virgin Olive Oil

Garry, CT - “This is great, the combination compliments itself. The balsamic vinegar is sweet and the oil is fruity. I love this on my salads as it tastes unlike any other salad dressing. Delicious" - Ariston Shake and Serve balsamic vinegar and extra virgin olive oil

Jennifer, OH - “I am very pleased you sell the large size, gallon. It seems like a lot of oil but since I have been using this oil very frequently it's perfect for our family. Keep it up!" - Ariston Shake and Serve balsamic vinegar and extra virgin olive

Jeffrey, CA - “I should have purchased a lot more, it went so fast in our house..we already need more and I just got it 10 days ago. This balsamic is super for marinade. It adds a certain fruity and smoky finish….i hope they never run out…keep on aging!" - Ariston Cleopatra balsamic vinegar

Sue, FL - “We love the shake and serve salad dressing…its perfect outside in the sun. The balsamic vinegar has a distinct taste like no other balsamic vinegar I have ever tried…and I swear I tasted them all in the past 20 years. Just think they started making this half way into my life….WOW" - Ariston Cleopatra balsamic vinegar

More Review Here

Ariston History

For more than 300 years, the Ariston family has been growing, producing, bottling, and distributing the best extra virgin olive oil from Kalamata Greece to the entire world.

As a customer-focused company we offer a variety of services including customized labels, high volume sales, refill and save program, gift basket supplies, and much, much more.

By now you know that when the ancient Athenians wanted to make their city, the two finalist gods were Poseidon and Athena. Poseidon struck the earth with his trident and water came out. Athena gave them the olive tree. Athena won and therefore the city was named Athens. That is a small measure of how much olive oil is loved for and cared for in Greece.

In Kalamata region (southwest of Athens) this love has been carried out for thousands of years. Today through us, you can taste the difference of a product of a thousands of years of experience.

In 1999, we finally found a balsamic vinegar (12 years old) from Modena Italy which was good enough to be called Ariston.

What does "Ariston" mean?

"Ariston" is Greek for "the very best".

.

Where does Ariston olive oil come from?

Ariston Olive Oil comes from the Kalamata region of Greece.

Why is the olive oil so green?

Normally fresh olive oil and unblended are green in color. The green color is an indicator that the olives were pressed in less than 48 hours after they were picked. This results in less acidity in the oil and a full-bodied flavor. Other olive oils may appear green in color; however, the taste should indicate the quality (fragrant, fruity, and gentle.)

What does the acidity in the olive oil mean?

Acidity is the level of oleic acid in the olive oil. As mentioned before, olive must be pressed within 48 hours after they are picked. If left longer, the acid builds within the olive itself and leads to higher acidity levels. The lower the acidity, the better the olive oil is and the more desirable it is to the taste buds. The range of acidity should be from 0.3%-0. 7%. Ariston Select gives you an acidity of 0.4%. This fact alone makes this olive oil quite rare.

The Ariston Way
Production and Labeling

All our olive oils are produced by our family-owned farm and imported to the United States, the reserve is a limited pressing that is labeled with a date and is not mass produced.

This extra virgin gourmet olive oil is produced in a limited quantity, so get some today!

It truly is the very best!

From "The Boston Globe"

A new butcher on the block
By Andrea Pyenson GLOBE CORRESPONDENT
THE BOSTON GLOBE | FOOD SECTION | TUESDAY, OCTOBER 13, 2004

WELLESLEY - The Newton butcher John Dewar tried to open here 20 years ago, but his bid was rejected. Now he's on the same street he initially wanted to be on, between Captain Marden seafood and Roche Bros. supermarket.

Dewar and the owners of the fish market are also two of the top wholesale purveyors in the region, and they've known one another for a long time. "I'm great friends with Keith and Kim Marden, " says Dewar, "and they wanted us to be near them." The two imagine customers doing all their shopping on this little strip of Linden Street. Dewar doesn't seem to mind a nearby Whole Foods Market that carries some of the same gourmet items he does.

The affable butcher has had a successful meat market in Newton Center for 25 years. At one point he expanded the business into the adjoining space and offered gourmet items and prepared dishes. Typically, customers stand three deep at Dewar's meat counter in Newton on a Saturday morning; around the holidays, the line outside the meat market starts early and snakes around the block. But the prepared foods in the adjacent shop had a lonely following, so they were soon discontinues. You would think that the meats were priced to sell because so many customers order without any regard to the cost per pound. In fact, almost every cut at John Dewar & Co. is the best quality available and comes with a handsome price tag.

So it seemed logical to move into a region where like-minded customers live. In addition to meat and poultry, the Wellesley store offers partially prepared foods called "oven-ready meats" these days. This means essentially that the chicken breasts might already be boned and marinated, the beef cut up and slipped onto skewers. With its very modern look - industrial shelving and an airy feeling - this is not your mother's butcher shop. But the old-fashioned meat cutters butcher block is still in place.

The meat counter runs nearly the full length of one wall in the 1,700-foot store, and it is filled with selections such as Wagyu beef, a domestic version of Japanese Kobe beef; Kurobuta pork from black Berkshire pigs, which has more marbling than the lean pork so prevalent today; and dry aged sirloin prepared in Dewar's Boston plant. Dewar, who carries the same Niman Ranch pork the Wellesley Whole Foods Market does, says he is not concerned about competition from the national chain. He feels that hard-to-find specialty items give his store an edge. "We're a little more daring than some other markets."

For the home cook who wants to offer restaurant-style meals, the shop sells duck confit, rendered goose fat, and demi-glace sauce. The selection of oils and vinegars includes 50-, 75-, and 100-year-old balsamic vinegar; an assortment of steak and barbecue sauces; several kinds of rice; and a variety of mustards and salts. A large vat of lush, fruity olive oil from the Kalamata region of Greece takes center stage on the shop floor. Shoppers can buy a 500 milliliter bottle for $9.99 and refill it for $7.99. The semi-prepared meats include loin lamb chops with Dijon-rosemary sauce, garlic-rosemary sirloin tips and tenderloin tips in a sweet garlic sauces. The dishes are specialties of head meat cutter and chef Brian Fuller.

Like the Newton location, the Wellesley shop also stocks hard-to-find rabbit, venison, game sausages, the small birds called poussins, d'Artagnan brand pate, duck mousse, and foie gras.

Nearly two weeks after its official opening, the shop is brimming with confidence and customers. The butcher wants to attract people who once drove to Newton from Wellesley, as well as customers from towns such as Sudbury and Dover, who, he says, "if they cam at all only came for special occasions."

John Dewar & Co. Quality Meats is at 277 Linden St., Wellesley, 781-235-8322. The Newton store is at 753 Beacon St., 617-964-3577.

From "The Hartford Courant"

Blossom of the Olive Tree
Extra-virgin oil a sure winner for Bloomfield Importer
THE HARTFORD COURANT | FOOD SECTION | THURSDAY, SEPTEMBER 3, 1998

Can you build a business on one product? Yes. If it's good. And in his extra-virgin Greek olive oil, Tom Doukas has a sure thing.
Doukas, the owner of International Trading Co., a Bloomfield importer, quietly started his olive oil business in the spring. It was a decision he had contemplated over the years. You see, Doukas' relatives — who produce the oil in the Kalamata region of Greece (where Doukas Is From) — had suggested he import the product for some time.

But Doukas didn't think the American public was quite ready for his juicy, fragrant olive oil. "But then I changed my mind," he said. "Because of things like the [cable] Network, 1 see people spread the good word. So I said let's go."

In the spring, he sent a bottle of his Blossom of the Olive Tree oil to radio host Faith Middleton, who talked about It on her Connecticut Public Radio program. That sparked an interest. Today, he is busy filling orders for the 1-liter bottles, a steal at $9.99 (shipping and handling extra).

"I think the oil is really good," Doukas says. "I've gotten a lot of positive response to it"

That's not surprising. Over the past month 1 have used the oil in every facet of cooking: sauteeing, grilling, for salad dressings, marinades and pesto. I have found it deli-ciously full-bodied and fragrant Its low acidity lends itself well to every recipe calling for olive oil. Even better, it is wonderful simply drizzled on tomatoes or bread.

If his olive oil business takes off, Doukas hopes to add cured olives and pepHeroncini in brine to his stock. We can't wait

Blossom of the Olive Tree can be purchased at Cheese & Stuff in Hartford, or by calling International Trading Co. at (860) 224-7184 or by writing at P.O. Box 306 Bloomfieid, CT, 06002.

Doukas shares this recipe for the classic tzaziki sauce, which can be used as a dip or side dish or dressing:

TZAZIKI

1/2 quart Greek yogurt (or natural, full dairy yogurt)
3 garlic cloves
1/2 cup extra virgin Greek olive oil
1/2 cucumber, thinly sliced

Place yogurt in a bowl. Put garlic through a press and using the edge of a knife, spread the garlic coming out of the press on the yogurt Peel skin from cucumber and slice it thinly

Mix ingredients and slowly drizzle In olive oil. When the oil Is absorbed into the yogurt, the tzazikl is done.

Serve with a few olives scattered over the top. Best eaten with bread.

— GREG MORAGO

From "The Faith Middleton Show"

There are those heavy footsteps on the porch, then a thud by the front door, and my heart skips a beat. The season of holiday food presents is upon us!

I'm a big believer in giving food or wine-related presents because of the delight and promise they seem to bring when they arrive.

While Gina Barreca's friendship is truly what feeds me, I must confess that I will always remember the Christmas she sent me a yellow cellophane-wrapped basket of real Italian cookies from her favorite Italian bakery in New York. I couldn't image what was in the box, and then swooned over the delicious anise aromas escaping from the wrapping.

In case there are some food or wine lovers on your holiday list this year, I've put together a compendium of some of my favorite sources for delicious stuff. I like to support local talent, so every place mentioned is in Connecticut.

Urban Oaks Organic Farm Market at 225 Oak St., New Britain, a wonderful place, is offering organic fruit and vegitable gift baskets, which you may custom-design. They range in price from $25 to $75. They'll deliver around greater New Britain; all other orders must be picked up.

Bob Feinn of Mt. Carmel Wine & Spirits in Hamden has managed to get the exclusive rights in the state to sell one of my favorite champagnes, Camille Saves, from Bouzy, France. The small producer making it has the philosophy that champagne should have the same complexity as good non-sparkling wines. For the price, $24.95 a bottle, I think it's a steal. It's also one-of-a-kind. Shipping fees vary by zip code.

I didn't think anything could lure me away from Pepe's Pizza in New Haven, still my favorite for tradional coal-oven pies. But chef Daryl Janis of Born in America in Branford has captured my devoted attention with his award-winning gourmet pies, which he now ships frozen anywhere in the country. My favorite white pizza is a heavenly creation of duck meat, portobello mushrooms, chorizo sausage, smoked gouda and roasted garlic, garnished with chopped tomatoes and scallions. It's utterly phenomenal. Daryl says his most popular shipped pie, through, is one I haven't tried, the Thai Pizza, made with sliced chicken, spicy peanut sauce, cilantro and mozzarella cheese, garnished with mandarin oranges. At my personal request (OK, I begged him), Daryl has agreed to also ship his baked stuffed clams, which are the best I've ever eaten, a heavenly blend of diced clams in a bacon, sausage and leek stuffing. The 10-inch frozen pizzas cost $10 for duck, and $8.57 for Thai. Shipping is extra. The frozen clams are $4.25, puls shipping.

Ernie Neri of Guilford quit his teaching job to devote himself to creating more products for his one man company, Havoc Maker Firey Foods. Ernie adores hot stuff, so he's developed an incendiary assortment of hot sauces and powders, including a small tin of hot stuff for travelers who want heat on the road. he also makes Hot Pops, a spicy microwave popcorn. Still my favorite Havoc Maker product, the most recent of Ernie's creations is a can of delicious spicy peanuts, which he calls, unforgetably, My Nuts Are On Fire - $5.95 for a 12-ounce can.

I've praised before in this column a Greek olive oil imported to Connecticut by the grower's nephew, Tomas Doukas of Bloomfield. The olives used to make the oil are grown on a hillside in Kalamata and are processed in the traditional, time-consuming manner. The result is a smooth, delicious oil with amazingly low acidity, a sign of true quality. Tomas tells me a new shipment of his uncle's Ariston oil has just arrived from Greece, and family members are excited because the tiny company has applied to the Greek government for organic classification. This olive oil is a bargain at $14.05 for a half-liter bottle, plus shipping. In now use it even for deep-frying potatoes.

If you'd like to view or sample dozens of Connecticut-made food products, check out the Connecticut Creative Store, sponsored by the hard-working folks at the Connecticut Department of Agriculture. Located at 765 Asylum Ave., Hartford, the store features an interesting variety of locally made food, clothing and craft items, including Rob Lamothe's dandy maple syrup made in Burlington. The store will create custom gift baskets and ship them anywhere you like. The shop opens Nov. 20.

Faith Middleton is host of "The Food Schmooze" on Connecticut Public-Radio. She welcomes news of readers' food finds and adventures