Veleta EVOO & Gourmets of Spain Berserker Day 10 Deals

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#101 Post by **D@vid Bu3ker** » February 2nd, 2019, 7:48 am

Nola’s olive oil is what I now use for everything, unless I am working with very high heat.

It’s incredibly versatile.

#102 Post by **Jay Miller** » February 2nd, 2019, 10:32 am

Thanks Nola and Dave!

#103 Post by **J0seph S c h e n c k** » February 2nd, 2019, 3:42 pm

Order in!

#104 Post by **Peter Kleban** » February 2nd, 2019, 6:55 pm

In Spain I once had a dessert that was just a very good navel orange, perfectly ripe, cut in slices and drizzled with a bit of EVOO (with maybe a touch of cinnamon in the oil, I forget). I didn't think it would be very good, tried it just to see, and was I surprised!

#105 Post by **Tom G l a s g o w** » February 5th, 2019, 11:18 am

It looks like shipping has started.

Benny P · #106 Post by **Benny P** » February 7th, 2019, 2:29 pm

I’m in no particular hurry but just curious if there is an estimated shipping timeframe for an order of jamon with the jamon stand. My friends and I are planning a gathering to try the jamon and just wanted to get a general timeframe if there is one. Thanks!

#107 Post by **Tom G l a s g o w** » February 7th, 2019, 4:23 pm

Tom G l a s g o w wrote: ↑
February 5th, 2019, 11:18 am
It looks like shipping has started.

I received my shipment but it wasn’t my BD10 order.

#108 Post by **Tom G l a s g o w** » February 7th, 2019, 4:23 pm

Benny P wrote: ↑
February 7th, 2019, 2:29 pm
I’m in no particular hurry but just curious if there is an estimated shipping timeframe for an order of jamon with the jamon stand. My friends and I are planning a gathering to try the jamon and just wanted to get a general timeframe if there is one. Thanks!

I would try email.

#109 Post by **Nola Palomar** » February 7th, 2019, 9:30 pm

Benny, I was waiting for temps to moderate a bit but I can certainly get it out to you.

Benny P · #110 Post by **Benny P** » February 7th, 2019, 11:39 pm

Thank you Nola. I’m certainly in no rush so I’ll defer to you regarding the more optimal shipping conditions. Thanks for the response!

#111 Post by **Jay Miller** » February 8th, 2019, 6:12 am

Since I got such great response to my olive oil question I'll also ask for "best uses" on the white tuna and the ventresca.

My first thought is to simply serve as is or perhaps with some of the olive oil?

#112 Post by **Nola Palomar** » February 8th, 2019, 7:29 am

The Ventresca is the fatter belly area of the Bonito del Norte. I absolutely love this stuff and am eating my profits away!!! I open the can and eat it with flat bread crackers. Yesterday, I made an omelette with it. When you open the can you’ll see individual thin laminas. You can also slice a baguette in half and toast it, drizzle with my EVOO then add the slices on top. Enjoy. The tuna is also exquisite, I also make omelettes and toast, tuna salad hard boiled eggs chopped up add a little salt and pepper, drizzle with my EVOO and add the tuna, mix well, enjoy with crackers, flat bread or baguette.... There are lots of ways to fix good tuna!

#113 Post by **Jay Miller** » February 8th, 2019, 7:38 am

Thanks again Nola!

#114 Post by **Tom G l a s g o w** » February 8th, 2019, 10:59 am

Please tell me you don’t add mayo to your tuna salad. I despise tuna salad.

#115 Post by **Nola Palomar** » February 8th, 2019, 11:20 am

Tom G l a s g o w wrote: ↑
February 8th, 2019, 10:59 am
Please tell me you don’t add mayo to your tuna salad. I despise tuna salad.

No I don’t unless it homemade mayo from my EVOO, normally it’s tuna, a small amount of finely diced onion and celery like a tsp each, EVOO, salt and pepper.
I do love a toasted baguette half with a layer of homemade mayo or alioli with tuna on top. That with a cafe con leche is a great breakfast.

#116 Post by **Jay Miller** » February 8th, 2019, 11:24 am

Nola Palomar wrote: ↑
February 8th, 2019, 11:20 am

Tom G l a s g o w wrote: ↑
February 8th, 2019, 10:59 am
Please tell me you don’t add mayo to your tuna salad. I despise tuna salad.
No I don’t unless it homemade mayo from my EVOO, normally it’s tuna, a small amount of finely diced onion and celery like a tsp each, EVOO, salt and pepper.
I do love a toasted baguette half with a layer of homemade mayo or alioli with tuna on top. That with a cafe con leche is a great breakfast.

My Bday order will be arriving yesterday, right? Or maybe last month? Last month would be good.

#117 Post by **Tom G l a s g o w** » February 8th, 2019, 1:19 pm

Jay Miller wrote: ↑
February 8th, 2019, 11:24 am

Nola Palomar wrote: ↑
February 8th, 2019, 11:20 am

Tom G l a s g o w wrote: ↑
February 8th, 2019, 10:59 am
Please tell me you don’t add mayo to your tuna salad. I despise tuna salad.
No I don’t unless it homemade mayo from my EVOO, normally it’s tuna, a small amount of finely diced onion and celery like a tsp each, EVOO, salt and pepper.
I do love a toasted baguette half with a layer of homemade mayo or alioli with tuna on top. That with a cafe con leche is a great breakfast.
My Bday order will be arriving yesterday, right? Or maybe last month? Last month would be good.

You don’t remember? You ate it all, time to reorder.

#118 Post by **anakeller** » February 13th, 2019, 12:42 pm

Can you let me know when the orders are shipping?

#119 Post by **Mich@el Ch@ng** » February 13th, 2019, 4:26 pm

Got notification they would be shipping soon.

#120 Post by **Nola Palomar** » February 14th, 2019, 9:46 am

I am shipping some orders now, it depends on temperatures, what you ordered and where you’re located.

If you have specific requirements please send me an email at gourmetsofspain@gmail.com. I try not to miss anything but receiving messages from multiple places, text, here on the thread, pm’s, and my personal email is difficult to stay organized. You will get an answer from either me or my oldest daughter, Ashley.
Thanks all.

#121 Post by **Mich@el Ch@ng** » February 23rd, 2019, 9:35 am

Got my stuff, thanks Nola!

#122 Post by **Mich@el Ch@ng** » February 23rd, 2019, 11:28 am

The ventresca and olive oil were delicious!

#123 Post by **Nola Palomar** » February 23rd, 2019, 9:32 pm

Mich@el Ch@ng wrote: ↑
February 23rd, 2019, 11:28 am
The ventresca and olive oil were delicious!

#124 Post by **DavidFrankil** » February 24th, 2019, 7:51 am

Nola - I pre-ordered 2019 olive oil, but we are on our last bottle from the last time.

Do you have an ETA on the shipping for the 2019 bottles, or should I just order some of the 2018s?

#125 Post by **Mich@el Ch@ng** » February 24th, 2019, 8:07 am

Tried the Spanish mackerel which was also great!

#126 Post by **Frank Z** » February 25th, 2019, 9:42 am

Received my order as well! Thanks Nola!

#127 Post by **c fu** » March 7th, 2019, 12:58 pm

Any word on shipping?

#128 Post by **Craig G** » March 7th, 2019, 1:39 pm

c fu wrote: ↑
March 7th, 2019, 12:58 pm
Any word on shipping?

Your ham was delayed while they find a larger truck.

BrianL · #129 Post by **BrianL** » March 7th, 2019, 1:39 pm

Received my order this week in Los Angeles that had the seafood sampler, cheese, and paella ingredients!

#130 Post by **c fu** » March 7th, 2019, 2:15 pm

BrianL wrote: ↑
March 7th, 2019, 1:39 pm
Received my order this week in Los Angeles that had the seafood sampler, cheese, and paella ingredients!

Today?

BrianL · #131 Post by **BrianL** » March 7th, 2019, 2:40 pm

c fu wrote: ↑
March 7th, 2019, 2:15 pm

BrianL wrote: ↑
March 7th, 2019, 1:39 pm
Received my order this week in Los Angeles that had the seafood sampler, cheese, and paella ingredients!
Today?

Shipped Feb 26 evening from Ohio and arrived Monday morning via UPS.

#132 Post by **Paul Miller** » March 7th, 2019, 2:42 pm

Mine arrived last week. Already using the olive oil and the sherry vinegar. Delicious.

#133 Post by **Scott Brunson** » March 8th, 2019, 3:49 am

nothing here

#134 Post by **Jay Miller** » March 8th, 2019, 10:32 am

Scott Brunson wrote: ↑
March 8th, 2019, 3:49 am
nothing here

Ditto, but I've been assuming that's because I included the 2019 olive oil as part of my order.

#135 Post by **Chuck Miller** » March 8th, 2019, 8:25 pm

Still waiting on a gourmet pack that does not include 2019 olive oil.

#136 Post by **Stephen Faulkner** » March 9th, 2019, 3:51 am

I emailed Ashley and got a quick response they are shipping next week. Have been waiting for better shipping weather.

#137 Post by **c fu** » March 9th, 2019, 8:13 pm

Stephen Faulkner wrote: ↑
March 9th, 2019, 3:51 am
I emailed Ashley and got a quick response they are shipping next week. Have been waiting for better shipping weather.

What email is that? I emailed their general email to no response

#138 Post by **cjsavino** » March 10th, 2019, 5:28 am

c fu wrote: ↑
March 9th, 2019, 8:13 pm

Stephen Faulkner wrote: ↑
March 9th, 2019, 3:51 am
I emailed Ashley and got a quick response they are shipping next week. Have been waiting for better shipping weather.
What email is that? I emailed their general email to no response

gourmetsofspain@gmail.com

Got my shipment last week.

#139 Post by **Nola Palomar** » March 10th, 2019, 5:48 am

I just pm'd Charlie. BD was phenomenal for me this year. We had about 4-5 times as much business as the previous years. I have been slowed a bit as I fell and tore my MCL and meniscus and then last week I tripped and fell again and dislocated my big toe. I had the Cincinnati International Wine Festival (pouring) this weekend and finished it last night. Ashley and I are getting the orders out as quickly as we can so if you need it in a rush, PLEASE LET ME KNOW. The new EVOO should be bottled and ready to ship next week. Since it is not filtered and it decants, I try to let it settle as much as possible before we bottle. This also gives my worker time to finish pruning the vineyards and then they can start the next task. Those that ordered the 2018 EVOO, if you would like to wait for the new harvest, I will upgrade your orders, let me know.

Thanks for you patience and understanding.

#140 Post by **Craig G** » March 10th, 2019, 1:10 pm

Nola:

1. Congratulations on BD!
2. Ow.
3. Thanks for the yummy Ventresca.

#141 Post by **Chris Foley** » March 11th, 2019, 10:29 am

I just opened my last bottle of EVOO from the previous order so I'm good for a few more weeks.

I think the winter weather may have finally broken in the NE so it should be safe to ship this way soon.

#142 Post by **Jay Miller** » March 11th, 2019, 11:17 am

Thank you for the update Nola and I hope you recover quickly!

#143 Post by **Paul Miller** » March 11th, 2019, 11:34 am

Used the smoked paprika on some potatoes last night

#144 Post by **Nola Palomar** » March 12th, 2019, 4:49 am

Does not assist me one bit to have UPS destroy a shipment..... sorry Mark.....

#145 Post by **Scott Brunson** » March 12th, 2019, 1:38 pm

It looks like mine arrives tomorrow.
Pobega time!

#146 Post by **Mark Stevens** » March 12th, 2019, 8:40 pm

Nola Palomar wrote: ↑
March 12th, 2019, 4:49 am
Does not assist me one bit to have UPS destroy a shipment..... sorry Mark.....

Yes, I saw that, Nola. I am very patient, though, knowing of the pleasures that await! I hope that UPS fully covers you quickly. And I hope that you quickly recover fully from your knee and toe booboos!

Salud!

Mark

#147 Post by **Scott Brunson** » March 13th, 2019, 6:16 pm

Scott Brunson wrote: ↑
March 12th, 2019, 1:38 pm
It looks like mine arrives tomorrow.
Pobega time!

The mussels are delish
Thanks as always Nola!

#148 Post by **Tom G l a s g o w** » March 16th, 2019, 6:12 am

I have a loomo from last year that is unopened and has been refrigerated. Think it is still OK?

#149 Post by **Tom G l a s g o w** » March 16th, 2019, 6:12 am

Tom G l a s g o w wrote: ↑
March 16th, 2019, 6:12 am
I have a loomo from last year that is unopened and has been refrigerated. Think it is still OK? I hope you get better soon.

#150 Post by **Nola Palomar** » March 16th, 2019, 10:04 am

Tom G l a s g o w wrote: ↑
March 16th, 2019, 6:12 am
I have a loomo from last year that is unopened and has been refrigerated. Think it is still OK?

Tom, it may be more dried out but it is fine to eat.