FIRST SHIPMENT OF STEW LEONARD'S NEW EXTRA VIRGIN OLIVE OILS ARRIVE

NORWALK, Conn., August 13, 2008 – Stew Leonard's fresh food stores introduces three signature extra virgin olive oils made from olives grown on family-owned groves in Italy, Spain and the Mediterranean.

• Stew Leonard's 100% Italian Extra Virgin Olive Oil is made from three different varieties of olives – Coratina, Ogliarola and Gentile -- grown in the southern region of Italy. The result is a well-balanced oil characterized by its green color with a gentle fruity flavor and herbal aroma that enhances the flavor of soups, salads, pasta, and breads. Retails for $7.99.
• Stew Leonard's 100% Spanish Extra Virgin Olive Oil features Picual, Hojiblanca and Picudo olives grown in the southern Andalusia region of Spain. This full-bodied olive oil is golden in color with touches of light green and has a fruity, nutty flavor that is perfect for finishing any dish. Retails for $7.99.
• Stew Leonard's 100% Mediterranean Extra Virgin Olive Oil blends the best olives from Greece, Spain, Italy and Tunisia to produce a delicate fruity taste with mild grassy flavors and some final bitter notes. Perfect for cooking. Retails for $6.99.

"During my visits to wineries in Italy, Spain and Greece, I noticed that the first thing they poured for us after their wine was their olive oil," said Stew Leonard, Jr. "Almost every winery we visited grew olives on their land, and made their own olive oil, each having their own distinct flavor. Practically every dish is finished with a drizzle of this liquid gold. That is why we are introducing three regional olive oils, because just as customers would try different wines, they can now experiment with using these distinct extra virgin olive oils in their dishes."

Like wines, olives pick up different flavors depending on the soil and climate of the area where they are grown, as well as the type and quality of the fruit that is pressed. Many cooks have different olive oils in their kitchens, depending on their use – one for cooking, one for salads or as a bread dip and one for finishing dishes. A high-quality extra virgin olive oil drizzled in soup or over pasta just before serving enhances the flavors and adds depth to the dish.

Unlike wine, olive oil does not get better with age. Olive oil should be stored in a cool, dark place and kept away from heat. Properly stored, olive oil can keep for two years, although it reaches it peak flavor within a year of production.

Nutritionally, olive oil has the highest amount of monounsaturated fatty acids than any other cooking oil. When used as part of a low fat diet, monounsaturated fats can help lower the bad type of cholesterol (called LDL), while increasing the good type (HDL) cholesterol. In addition to being trans-fat free, olive oil is low in saturated fat. Butter contains 7 grams of saturated fat per tablespoon, compared to 1.8 grams in olive oil, which is why olive oil is healthier than butter to use as a dip for bread.

Here are a few of Stew's favorite ways to enjoy the pure taste of olive oil:

Mozzarella Caprese
2 pounds locally grown tomatoes (about four large)
1 pound fresh mozzarella
½ bunch fresh basil (about ¼ cup basil leaves)
2 tablespoons extra virgin olive oil
½ teaspoon sea salt

Slice tomatoes and mozzarella to desired thickness (about ¼ to ½ inch thick.) Top each tomato slice with a slice of mozzarella and a basil leaf. Drizzle the olive oil over the tomatoes and sprinkle with sea salt.

Pane alla Griglia
1 loaf ciabatta bread
2 tablespoons extra virgin olive oil
4 large cloves garlic
1 tomato, cut in half crosswise
Salt and freshly ground black pepper

Slice ciabatta loaf in half lengthwise. Place bread cut side down on a grill pan, and toast over medium-high heat until crisp and golden, about 2 minutes. Transfer to plate with toasted side up. Working quickly while the bread is still warm, drizzle with olive oil, and rub the garlic cloves over the bread so that they "melt" into the bread, then rub tomato onto the bread. Sprinkle with salt and pepper, and cut each half into 1-inch slices. Serve warm.

Toasty Bruschetta Bites 1 cup canned black beans, rinsed and drained
1 cup salsa, drained
2 tablespoons sour cream
3 tablespoons of extra virgin olive oil
1 tablespoon chili powder
1 loaf of Italian bread, cut into 32 slices

Preheat the oven to 350⁰F. In a small bowl, combine the black beans, salsa and sour cream. In another small bowl, combine 3 tablespoons olive oil with 1 tablespoon chili powder. Place the slices of bread on a baking sheet and brush the top side with the chili powder oil. Bake for 10 minutes, or until lightly toasted. Top each with 1 tablespoon of the bean mixture and bake until heated through about 3 minutes. Makes 32 servings.

Stew Leonard's, a family-owned and operated fresh food store founded in 1969, has four stores in Norwalk, Danbury, and Newington, Conn. and Yonkers, N.Y.. The company was named among FORTUNE magazine's "100 Best Companies to Work for in America" for the past seven consecutive years. For more information, visit Stew Leonard’s website at www.stewleonards.com.