Nate Bradley, a friend and food partner, is the owner of the Amphora Nueva Olive Oil Works in Lafayette. In our more than 25 years of operation, Epicurean Exchange has always strived to promote local, quality food and product vendors through our classes and corporate cooking activities. When Nate opened his shop in 2011, it was a natural fit to feature and incorporate their superior products in our recipes, classes and cooking occasions, and encourage all of our students and clientele to use their products.

According to Nate, “Amphora is a family-owned and operated olive oil and balsamic vinegar company with tasting rooms and retail stores throughout the Bay Area (also in Berkeley, San Anselmo and Castro Valley). Each of the shops is independently operated by Nate and his other siblings. With roots in the olive industry for close to 100 years, it is not an exaggeration to say that olive oil is in our blood. We’re proud to be considered the pioneers of dual Hemisphere olive oil sourcing. Olive oil should be treated like produce, the fresher the better. For this reason, we’ve built partnerships with top farmers in both hemispheres to ensure we have the absolute freshest, highest quality extra virgin olive oil, throughout the entire year. We also regularly feature single varietal extra virgin olive oils from California, Spain, Italy, Portugal, Greece, Tunisia, Chile, Australia, and South Africa.”

Chef Charlie highly recommends Amphora’s House Blend Extra Virgin Olive Oil. Nate has taught us that most of the olive oil sold in retail stores is rancid before it is even purchased, having spent up to YEARS in storage or on the shelf before it is used. Most of us already know that cold-pressed, extra virgin olive oil contains high-levels of phytonutrients and antioxidants that provide health promoting qualities that protect us from disease. From a chef’s prospective, the fresher the oil, the better it tastes and makes food taste more delicious!

One of the most common myths (that even I was taught for years) is that you should not cook with extra virgin olive oil. The truth is, you should not be cooking with poor quality extra virgin olive oil. Well-made extra virgin olive oil DOES have a higher smoke point (the temperature level which the oil burns and becomes toxic), and is considered the healthiest and most stable oil you can cook with! Amphora’s products are held to the absolute highest chemical and organoleptic standard in the industry. For this reason, I recommend the use of Amphora’s House Blend Extra Virgin Olive Oil for all of your olive oil needs: both cold and hot preparations. The House Blend is a great pantry staple because it has a milder flavor; doesn’t over-power when used in savory emulsions, breads and desserts, and at $13 per liter, it is an incredible value! And in my kitchen, I usually consumed 3 to 4 liters per week, so it really adds up! I have added some photos of some of my favorite dishes which showcase the versatility of this great product!

So…take the guess work out of selecting your olive oil, and visit our friends at Amphora! For those who are local Bay Area residents, each shop is offering call-and-order-ahead and curb-side-pick-up service. For those out of the immediate area, they can ship anywhere in the U.S.

P.S. And, if that isn’t enough, they also feature dozens of barrel-aged balsamic vinegars and award-winning fused and infused olive oils on tap. They invite you to taste the difference!

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