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Bay Shore olive oil: Get it while it’s fresh

Frank, left, and Dominc Salvaggio, are brothers and,

Frank, left, and Dominc Salvaggio, are brothers and, with Frank's wife, Maria, co-owners of Frank & Maria's Pork Store in Bay Shore. The Salvaggios are holding bottles of their proprietary extra-virgin olive oil. (Jan. 29, 2010) Credit: Newsday /
Erica Marcus

I just got a call from Frank Salvaggio, proprietor of Bay Shore’s Frank & Maria’s Italian Pork Store. Salvaggio imports unfiltered, extra-virgin oil from Caltabellotta, a town not far from Agrigento, his ancestral home in Sicily. The oil, green and pungent, is made from two olive varieties, biancolilla (90 percent) and Nocellara del Belice (10 percent).

This morning, Salvaggio said, the 2010 novello (new oil) arrived in his store.

In Sicily, the olive harvest is in November. The olives are crushed, the oil is separated from the mash of fruit, skins and pits and then bottled. Some bottles may be air-freighted to foreign markets, but most of the ones destined for export are loaded onto ships that make their way across the Atlantic and show up around the end of the year.

Olive oil is best used within a year of its production and is at its absolute best during the first few months. Salvaggio’s 2010 novello is sold in refillable 750-ml bottles for $19.49.

Frank & Maria’s is at 10 W. Main St., Bay Shore, 631-665-0047,

Frank, left, and Dominc Salvaggio

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