Support the Farm Campaign for Olivar de la Luna

“Every time you spend money, you're casting a vote for the kind of world you want.” - Anna Lappe

It’s no secret that we’re interested in where our food comes from. We scout out small producers from all over Spain, visit their farms and learn their stories. We understand that food is an expression of unique people and place. We love carrying products that not only come from magical places, but taste magical too. 

Sometimes we become so touched by the story and the people behind a product that we’re moved to help when times get tough. We’ve launched a “Support the Farm” campaign to help our friends at Olivar de la Luna buy back their land, taken by the bank during the recent tough economic climate in Europe.  Our founder Betsy Power first met the family behind her beloved olive oil, Olivar de la Luna, back in 2007 and was wooed by the gutsy, independent Spanish couple bent on turning an aging family farm into a sustainable enterprise. Read the story here, Touched By The Moon. 

Olivar’s owners Jesús and Tránsito have been working on the farm for over 30 years in the Sierra de la Luna, producing rich olive oil from their rare nevadillo blanco olives. When the economic crisis hit Europe, it hit Spain especially hard and demand for their precious oil plummeted. Jesús and Tránsito continue to work the land, but the family farm now has an uncertain future.

We couldn’t imagine not stepping up to support this farm and this incredible oil. If you haven’t yet tried Olivar’s golden, full-bodied olive oil, you’re in for a treat. The olives are picked at the perfect time to capture a peppery acidity that leaves a bite in that back of your throat. Gutsy, just like the people who make it.

Beginning in 2013, we at Matiz decided to give all profits from the sale of this oil right back to Jesús and Tránsito at Olivar. The profits will help them eventually buy back their land, keeping Olivar’s future secure. Maybe someday their now teenage son will have the option of inheriting this land and continuing the family tradition.

Can you recommend a store in your area to carry Olivar de la Luna oil? Please let us know here. You can also buy online from La Tienda.

We've Been Framed!

A chance visit to a local Northeast Portland eatery turned up a surprise when our owner Betsy Power noticed this framed bag of Matiz Paella rice on the wall. We think our packaging is a work of art, and are happy to see when other people think so too!

Petisco is a slice of Europe in the Irvington neighborhood. The menu is eclectic ranging from signature sandwiches and brunch to a dinner fit for a night out, all while maintaining a family atmosphere.

We love it when customers reuse our packaging, and the cloth rice bags are a pretty way to reuse and recycle. Do you have any creative uses for our bags? Please let us know!

Matiz gets Fancy in Bend

by Betsy Power

Last weekend I found myself in Bend, Oregon. Late evening. Suffering a popcorn coma from a movie outing. Attempting to work it off, I was wandering the streets of my unfamiliar surrounding when BAM – a whole window of Matiz rice stopped me in my tracks. Bags of the stuff lined the display shelf, Matiz curtains ran across the full top of the storefront. Was I dreaming?

I had stumbled upon Barrio, a fairly young but already well-loved Bend eatery that specializes in Spanish and Latin American inspired dishes. Tapas and paella are their specialty, and they obviously go through a LOT of our Matiz Paella rice.

I had to find out who was behind this wonderful window of Matiz, so I ignored the recently hung closed sign and wandered in. A few regulars were still at the bar and an adorable young waitress was quick to hunt down chef/owner Steven Draheim to answer my inquiries.

Chef Steven did indeed confirm that Matiz paella rice is their favorite and they go through quite a bit of it. So much so, that he had an abundance of cloth sacks with which to decorate many more display windows if the need should arise. In fact, his daughter, an aspiring designer, had jumped at the opportunity for some free and fabulous materials to get truly creative. A Matiz dress! And in a fashion show nonetheless.

Paris Draheim is a hobby designer and seamstress. Her latest work was the cocktail dress for Barrio in Bend Oregon. Photography by Tambi Lane Photography

Is anyone else out there having fun with our Matiz packaging? We want to know! Such creativity should not go unnoticed. Thank-you to the talented Paris, the Matiz cocktail dress designer!

Why Does Honey Crystallize?

Pure, raw honey has a natural tendency to crystallize. Storing honey in a warm place will lessen the likelihood of it crystallizing. But, if it does crystallize, don't worry, it can be heated and returned to its liquid form.

The easiest way to do this is to put the jar of honey into a bowl or pan of hot water, or microwave the honey for just a few seconds.

Honey is made up of water along with fructose and glucose, two sugars that occur in varying amounts and contribute to the taste of the honey. Glucose which has a low solubility is unstable in water and will begin to form tiny crystals. fructose tends to hold its structure and remain liquid.

Honey that contains more glucose than fructose will crystallize faster than a honey with more fructose to glucose. According to honey expert, Zeke Freeman,"Crystallization actually preserves the flavor and quality of honey." Click here to read more about honey crystallization from Zeke.

The next time you find that your honey has crystallized, you may want to try it as is and discover a whole new way to enjoy this gift from the bees.

Seafood Picnic in Seconds

A Sunday excursionist is called a Dominguero in Spain, here in the US we call them picnickers. Those folks who spend their Sundays driving to the country to brave the the bees and ants and dine on a blanket on the ground. In Spain, they traditionally load up the trunks of their automobiles with everything needed to cook a paella. They meet friends and relatives on the roadway and pull off to enjoy the scenery and the massive amounts of food that the Domingueros bring.

We tend to be a busy lot here in the US. If you don't have the time to load up all the supplies you need for a grand picnic, why not treat yourself to an easy picnic basket that only requires cutting a lemon.

A seafood feast is just a a flip of a tin and the squeeze of a lemon away.

Start with mouthwatering Matiz Pulpo (Octopus) from Galicia. Matiz Octopus is caught by traditional net methods that respect the biological cycles of the species, as well as avoiding harm to other sea creatures. It can be enjoyed right out of the can with no preparation.

Matiz Sardines have been getting rave reviews, whether from the Wall Street Journal or Martha Stewart's "good things." They are a favorite and best-seller. Sprinkle these with some aji amarillo spice from Peru and squeezed lemon for a picnic pleaser.

Matiz Berberechos are on the menu as well. These cockles are canned in brine. They are succulent, plump and refreshing.

Don't forget the Matiz Piparra Peppers (also called guindillas) from the Basque region. They have a wonderful pickled flavor and are quite mild, but they say 1 in every 100 is hot.

Hearty Arroyabe Bonito Tuna rounds out the meal. Fished by traditional line and hook methods (dolphin free), and cleaned by hand, this exceptional white meat tuna comes to us from the Bay of Biscay in northern Spain. The solid texture and rich flavor of Bonito tuna packed in Spanish olive oil is very different from regular albacore tuna. Try it and you'll never go back to regular old tuna.

Now, open a nice bottle of white wine and enjoy the sunshine!

Castillo de Canena certifies its Carbon Footprint

The 2011 sofi award winner for best olive oil, Castillo de Canena takes their impact on the environment as seriously as they take the quality of their oils. They are examining their carbon footprint and their greenhouse gas emissions to be able to monitor, evaluate and improve their environmental stewardship.

 
Calculating its carbon footprint represents yet another step in the firm commitment made by Castillo de Canena to unite the outstanding quality of its oils with respect for the environment and the fight against climate change.

This is one of the many reasons that we continue to be excited about bringing these products to the USA. Please read more about Castillo's commitment to the environment here.

Marcona Almonds - Not Your Typical Almond

For those of you not familiar with marcona almonds they are not your typical almond. Marcona nuts are fatter, rounder and have a buttery taste, like a cross between an almond and a macadamia nut.

The Marcona almond grows in the coastal areas of Spain, mainly in the region around Valencia and Alicante. The marcona has an insect resistant hard shell and can therefore be grown without the use of pesticides.

The Marcona tree is actually quite difficult to grow and is not very productive. It is a risky proposition for an almond producer to grow Marconas as they are harvested in February and a freeze could destroy the crop. But the risk is worth the reward, because Marconas are savored all over the world and are a staple at Spanish tapas bars everywhere. Chefs in Spain also prefer cooking with the Marcona and they are used in the production of traditional Spanish turrón, a nougat confection that is very popular in the holiday season.

At Culinary Collective we import Matiz Marcona almonds which are fried in olive oil and salted. They complement everything from cheese and fruit to wine or beer. Also try adding them to salads, chopped and sprinkled on desserts or as a coating on fish.