Aug 31, 2007 -- /prbuzz/ --HARVEST IN NAPA VALLEY; FRESH PACK SEASON FOR
G.L. MEZZETTA
Napa Valley, California. They’ve begun picking grapes for vintage 2007 in
Napa Valley, but for G. L. Mezzetta, the leading producer of glass-packed peppers and olives in the United States*, harvest time doesn’t mean merlot. Mezzetta, located in southern Napa Valley, is in the middle of what is dubbed in the agriculture business as the “fresh pack season.” Truckloads of peppers of all varieties, including red and golden Bells, and chilies such as Peperoncini, Italian Wax, Cherry, Banana Wax, Serrano, Jalapeño, and Habañero, are delivered to the production facility daily, mostly from farms around Gilroy in California’s Santa Clara county, about a two hour drive from the Mezzetta plant.
“Gilroy is famous for garlic,” explains President Jeff Mezzetta, “But not many people know that it’s a perfect growing region for peppers of all kinds.” Like grapes, peppers thrive on cool nights and warm days.
About half the production of Mezzetta’s gourmet food products, including an extensive array of specialty olives, are sourced abroad; primarily from France, Greece, Spain, and Italy. The other half is from California, mostly fresh produce for their top sellers such as Roasted Red Peppers and Hot Cherry Peppers, picked and packed within 24 hours. Mezzetta contracts with certified organic growers for its organic Fire-Roasted Red Bell Peppers and Organic Hot Sliced Jalapeño Peppers.
Among the parallels of the fresh pack season to the grape harvest is a focus on sugar levels, flavor balance and freshness. Mezzetta monitors the peppers for optimal sweetness balanced with acidity, picks the peppers early before the heat of the day set in, then gets the vegetables into a jar before sugar levels start to fall. Time is of the essence.
“Because we are a California company, we have the luxury of picking at the peak of ripeness and capturing that quality virtually overnight.” says Mezzetta. “A quick turnaround is essential for flavor. Our competition back east has to wait for product to get trucked all the way across the country before they can even get started.”
Mezzetta’s production techniques and family recipes are something of a trade secret, but there’s no denying that fresh-picked quality ingredients are a big part of their success. The company, which was founded in 1935 by Giuseppe Luigi Mezzetta in San Francisco, is a local culinary institution along the lines of Dungeness Crab and Sourdough Bread.
One Mezzetta product has even played role in cocktail lore. Although some claim the Gibson Martini was first created in New York City for artist Charles Dana Gibson, illustrator of the Gibson girl, according to one account it was invented by a San Francisco bartender allegedly inspired by Mezzetta pickled onions.
Cal-Mediterranean Salad
Ingredients
1 cup Mezzetta Extra Virgin Olive Oil
1/4 cup white wine vinegar
1/2 lb. Feta cheese, crumbled
1 15 oz. jar Mezzetta Marinated Red & Yellow Peppers, drained and sliced
1 large seedless cucumber, peeled and sliced
1 medium green bell pepper, seeds and membrane removed and sliced
1 medium fennel bulb, thinly sliced
1 medium red onion, thinly sliced
1 ripe Haas avocado, cut into chunks
3 oz. Calamata olives, halved
1 box Sweet 100 tomatoes, halved
3 T. Italian Parsley, chopped
2 T. fresh Oregano
Freshly ground pepper to taste
Procedure
Combine all ingredients in a stainless or non-reactive bowl and toss together. Allow to marinate 15 minutes. Stir again before serving on a bed of fresh salad greens. Serves 6.
About G. L. Mezzetta Inc.
Mezzetta is America’s favorite brand of imported and domestic peppers and olives. A category pioneer and innovator for over 70 years, Mezzetta offers four leading brands and a wide variety of regional culinary specialties. Based on a rich Italian-American heritage spanning four generations, Mezzetta is committed to leading the industry in product quality, variety, availability, and education. Mezzetta delivers convenience, flavor, and value to today’s health-conscious consumers. www.mezzetta.com
*Information Resources (IRI), June, 2007
Contact:
Mary Ann Vangrin
707-648-1050 ext 102
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About the Press Release
As the Napa Valley grape harvest moves into full swing, another Napa company is in the thick of picking of another kind. Anybody care for some sliced pickled jalapenos?
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