Written by Nicholas Semelak, firstname.lastname@example.org Saturday, 30 August 2014 00:00
There was a time when people knew what they were eating. Frozen meals, fast food chains and ingredients impossible to pronounce were non-existent. Instead, simple ingredients and meals were all made from scratch.
Joann P. Magri, owner of The Divine Olive, is keeping this way of eating alive. Offering hungry customers with a choice in quality foods and ingredients, Magri encourages customers to make their own meals. With shelves stocked full of 18-year-old vinegars straight from Modena, Italy, to extra virgin olive oils infused with various herbs and flavors, the Divine Olive features a variety of organic and vegan products, all 100 percent natural. It even has handmade spaghetti and fresh bread, which perfectly pairs with all of their other products.
But, running an olive oil store requires an enormous amount of knowledge of product and business. With the help of a close friend, the necessary connections were made and startup plans began. "[Farmingdale] is an up and coming town," she explains, "it's being revitalized."
Without any formal background or education in the culinary arts, Magri said an extensive knowledge their product was key. Since then, Magri has become an expert.
“If you have a passion for anything, you [do your]research and become an expert.”
The Divine Olive offers extra virgin olive oils and vinegars that you can sample with fresh bread. They also offer tapenade, bread, crackers and spaghetti with the option of a gift basket. More recently, the storefront added an outdoor dining area with the options of soup and salad. When ordering a salad, you can choose from any olive oil or vinegar in the store, making over 100 different combinations.
In order to remain recognizable and keep up with competition, quality and authenticity is placed in the products. There are balsamic vinegars available that are aged over 18 years, compared to one in a supermarket aged three months. Olive oils are also infused with natural flavors, such as oregano, citrus, and parmesan cheese. Vegan products are also available, such as a smoked bacon olive oil and organic lactose-free butter. No extra sugar is added as well. Instead, the Divine Olive ages grapes and apricots to produce a natural sugar that occurs during a reduction process. Certificates of authenticity are even available through independent labs that break down ingredients to prove authenticity.
Unlike the manager at a chain store, Magri loves educate the public on her products and how they’re made. Even if you don’t buy something at the Divine Olive, you will always be able to sample and have meaningful conversation.
In order to gain new vendors, Magri said she attends the "Fancy Food Show," an event only open to eligible businesses, in which she can choose through thousands of vendors. This is where most the products available derive from. Currently, The Divine Olive has a vendor that grows grapes in Argentina, which are then sent to California for the infusion process, before finally arriving in Farmingdale. Rather than use pesticide, the vendor surrounds the vineyards with olive trees. The olive trees attract and grab bugs, preventing destruction of the vineyards and providing a natural pesticide. Natural methods like this are far more favored for the Divine Olive.
The Divine Olive not only supports natural foods and ingredients, but even recycling as well. Customers who bring back empty bottles receive two dollars off of their purchase. Students who present school ID will even receive a complimentary 15 percent off of their purchase.
Eventually, Magri hopes to achieve international success through their gift basket service Already, they are growing and even advertising online, becoming more popular with their Facebook page and online website. It’s refreshing to see a business with good ethics and products that are able to be guaranteed and backed up by word of mouth. The Divine Olive keeps culture and tradition alive by providing better choices to the public.
Nicholas Semelak is a Professional Communications Major at Farmingdale State College.
Wednesday, 22 October 2014 00:00
If the Farmingdale Rams are going to get over the top and capture the Skyline Conference for men’s soccer in 2014, it will take some more aggressive play. That’s according to team captain and defensive player Vincent Danetti.
“We don’t have a lot of big guys on our team,” Danetti said. “We need to play aggressive.”
Saturday, 18 October 2014 00:00
Bring your four-legged friends—in costume if they’d like—to roam Old Westbury Gardens during ‘Dog Days.’ Twice a year canines are welcome to accompany their (leashed) humans around the grounds of the mansion, and this is Fido’s last shot until spring. On Sunday, enjoy exhibits from rescue groups and animal welfare organizations from 1 to 4 p.m. A dog costume contest and parade takes place at 3 p.m. All activities included with admission: $8, $5 for seniors and $3 for children ages 7 to 17. At 71 Old Westbury Rd., Westbury, Saturday, Oct. 25 and Sunday, Oct. 26 from 10 a.m. to 5 p.m. Tel: 516-333-0048.
Friday, 17 October 2014 09:04
The Farmingdale State College Women’s Volleyball team earned a three-set victory of York in a non-conference match on Oct. 8.
Tied 4-4 in the opening set, Farmingdale State freshman defensive specialist Gina Giacalone served for 14 consecutive points to extend the advantage 18-4. The Rams cruised to a 25-8 victory in the first set.
Thursday, 09 October 2014 00:00
Farmingdale team wins annual Bethpage Ocean to Sound Race
On Sunday, Sept. 28, the Farmingdale-based Runner’s Edge team earned first place overall in the 29th annual Bethpage Ocean to Sound Relay. The team, representing the Runner’s Edge running and multisport specialty store located at 242 Main St. in Farmingdale, consisted of Boyd Carrington, Andrew Coelho, Nick Pampena, Tim Lee, Shawn Anderson, Ryan Healy, Kevin Galante, and Brandon Abasolo. It completed the 50-mile course from Jones Beach State Park to Theodore Roosevelt Memorial Park in Oyster Bay in 4 hours, 41 minutes, 58 seconds. The runners won by a margin of more than 10 minutes over the runner-up team from the Sayville & Smithtown Running Company, with much of the difference supplied by the strong Leg 2 performance by Andrew Coelho. Runner’s Edge Teams also took second place honors in the Mixed Open and Men’s Masters Divisions of the Relay. The Relay was sponsored by Bethpage Federal Credit Union (“Built to Give You More”), with new Race Directors Glen Wolther and Keith Montgomery managing the event for the host Greater Long Island Running Club.