Bono Extra-Virgin Olive Oils Offer Quality, Transparency
By Lorrie Baumann
Bono‘s premium Sicilian extra-virgin olive oils represent some of the most traceable on the market. At least for now, those oils are not subject to tariffs on a wide variety of other European food products, including the extra virgin olive oil coming onto the market now from Bono’s new production facility in Spain. In addition, the company also operates an oil factory in Tunisia, and that oil also is not subject to tariffs.
Bono USA is the American satellite of the vertically integrated producer and trader of extra-virgin olive oil producer Bonolio. It’s been operating in the U.S. since 2015 under the leadership of Salvatore Russo-Tiesi, General Manager and President of the U.S. office. “Since then, we’ve been having great success in this country, both in private label and with the brand,” he said. In those four years, Russo-Tiesi has taken the U.S. brand presence for Bono to distribution in all 50 states. The brand is now sold at more than 5,000 locations across the country. The product lines offered in the U.S. include Mediterranean Extra Virgin Olive Oil, produced in Italy, Spain, Greece and Tunisia and packed in Italy; 100% Product of Italy Organic Extra Virgin Olive Oil produced in Sicily, Calabria and Puglia; PDO Val di Mazara Organic Olive Oil and Extra Virgin Olive Oil PDO– Val di Mazara, among others.
Each oil has its own certifications, depending largely on the origin of the olives from which it was made.
“Our distribution is led by our Sicilian-certified product that comes with PDO and PGI certification,” Russo-Tiesi said. The PDO- and PGI-certified oils guarantee that the origin of the olives as well as the factory that produces the oil is grown, harvested and processed exclusively in the Val di Mazara region of west-central Sicily, which includes the province of Palermo and western Agrigento Province. “Those certifications guarantee quality and traceability,” Russo-Tiesi said.
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To attain the certifications, the company worked with a third-party auditor that “came in and tracked everything from the first day the olive grows on the tree to the day we bottle the oil,” which provides full transparency, according to Russo-Tiesi. “We have a very high-quality product, a very traceable product. Each bottle has its own serial number that kind of acts like a VIN number on a car, so you can trace each bottle of olive oil back to the producer, which is us, and where it comes from – the Sicilian land.”
In addition to the certification standards, the PDO and PGI bodies contribute their store of accumulated wisdom about oleiculture, which Russo-Tiesi says helps the company to grow the highest-quality olives and thus to produce the highest-quality olive oil. “The PDO and PGI [which also certifies protected designations] bodies are with us every step of the production and selling way,” Russo-Tiesi said.
The success of their efforts is measured by the more than 50 awards that Bono has taken home for its oils over the past decade. “The Bono family has done a great job,” Russo-Tiesi said. “It’s four brothers from a very close-knit family that have taken this factory to new levels. They’re now one of the top five premier extra-virgin olive oil traders [by volume of extra-virgin olive oil] in Italy. They’re now expanding and investing greatly into Spain and Tunisia.”
For more information, visit www.bonousainc.com.
Hitting the Road from Hickey Bottom
By Lorrie Baumann
Rebecca McCrea has spent most of the last half of this year running her Hickey Bottom Barbecue Company from the road. Starting on May 18 from her home in Butler, Pennsylvania, she’s walked more than 2,600 miles across the country to Los Angeles, California, to raise money for the Best Friends Animal Society.
Along the way, she ran Hickey Bottom Barbecue Company from roadside motel rooms and her cell phone with some help from friends back home and a sister who pitched in to pay her household bills and mow her lawn. “I have my cell phone in my hand all the time,” she said from a few days’ hike from Los Angeles. “I have people helping me out here and there who know a little bit about [the business].”
Her desire to hike cross-country started with knee surgery and a decision that, after a month of healing, she was ready to take a hike. “Back when I was a teenager, I always wanted to hike the country, and I never did it,” she said. “I’m 45 years old. If I don’t do it now, I never will. And if I’m going to do it, why not do it for a good cause?”
McCrea founded Hickey Bottom Barbecue in 2013 with three flavors of the barbecue sauce she’d been making for friends and family for years. “They said that I ought to bottle it,” she said. “It went well, so I thought, why not give it a shot? I didn’t want to dive into it just because my friends like it.” She named her new company after a quiet country road in western Pennsylvania, a place that she says reflects a way of life that includes hard work and doing your best for your family and neighbors, keeping their word and standing behind their agreements. She wants her company to reflect that also, she said.
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The Hickey Bottom Barbecue sauces are gluten free and made without high fructose corn syrup, colors or preservatives. “I’ve tried to make a better quality product for the consumer,” McCrea said. They come from a company that’s certified as a women-owned business. They’re manufactured in North Carolina and distributed in brick-and-mortar stores on the northern East Coast and nationally through Amazon, retailing at prices ranging from $2.99 to $10.
The range includes her Sweet BBQ, Honey BBQ and Hot BBQ sauces as well as a Smokey Hot Sauce and a Grillin’ Rub. The three barbecue sauces are packaged in 20-ounce PET plastic bottles, while the Grillin’ Rub comes in a 6-ounce plastic spice shaker bottle, and the Smokey Hot Sauce is packaged in a 5.25-fluid ounce glass bottle.
As for McCrea herself, she was planning to end her cross-country hike by driving back home in the chase van that had been following her along the road with water and baggage and getting back to her routine of running her business from its home base. “I miss my family and friends,” she said. “I hope to grow nationally. It’s a small company, so it takes a lot of time, but hopefully, one day it will be national – brick-and-mortar national.”
For more information, visit www.hickeybottombbq.com.
Wild Planet Foods Releases Tuna in Glass Jars
Wild Planet Foods, the leading provider of sustainable seafood, is expanding its line of ultra-premium wild tuna with the release of its new Skipjack Wild Tuna in Pure Olive Oil and Petite Tonno Wild Tuna in Pure Olive Oil. This is the company’s first-ever Petite Tonno offering.
Hand-packed in pure olive oil, these solid fillets of tuna can be served atop salad, in a favorite pasta dish or in a sandwich for a flavor-packed treat. At 170 calories per 3-ounce serving for the Petite Tonno and 200 calories per 3-ounce serving for the Skipjack, these nutrient-rich items feature 22 grams and 20 grams of protein respectively. Both new products are gluten free and certified by the Non-GMO Project as well.
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Both products are available in 6.7-ounce glass jars with 1.5 servings per jar (drained). Each has a suggested retail price of $6.99.
