Making YouTube videos, selling olive oil

Happy Sunday morning. I come to you with some important updates on Palloncino Olive Oil and myself.

Palloncino

We are transitioning to monthly fulfillments for online orders. This month’s order is due March 8th.

If you wait to order until March 9th, your order will not be fulfilled until March 29th which is the next fulfillment cycle.

The oil is the same batch as last time around, now with a 3 Liter Tin option as well as some additional accessories!

Me

I just returned from a 3-week Japan trip focused around filming local cuisine and food production. Over the past several months I have decided to focus all my energy into producing the best videos possible for you to watch.

Sometimes to a bit of an extreme…

I have learned a ton since starting my full-time dedication to video production, and this trip is the start of a serious attempt at growing out a content channel. I deeply believe it’s an essential step to take in growing the brand.

Subscribe to my YouTube to see the full Japan videos as they are released! https://youtube.com/@extravirginguy

I also recently released 3 olive oil producer interviews that I alluded to in the 2022 Europe Blog.

All on YouTube for your enjoyment.

Olive Oil Fun Fact

Japan started growing olives in the early 1900s. What happened was every region of Japan failed to keep the planted olive trees alive and had to resort to other crops. However, one small area of Japan prevailed and now has over 30 olive oil producers.

This area is known as Shodoshima Island and I paid it a visit a couple weeks ago. I’ll be honest, I was blown away by the oil. Never would I have expected the high quality oils I tasted. Will go into further detail on a future video!

Random Olive Oil Combination to Try

Hard Boiled Eggs are boring alone, so when I make Hard Boiled Eggs every week for my meal prep, I top it with Palloncino Olive Oil, a touch of vinegar, and a touch of soy sauce.

You should do the same. Thank me later…

A more advanced approach 

Soak the eggs in soy sauce and vinegar for 4-6 hours after cooking, then remove and finish with olive oil.

This recipe is a serviceable template for cooking and soaking: https://food52.com/recipes/35930-momofuku-s-soy-sauce-eggs

I learned the power of soy sauce when I was in an airbnb in the middle of nowhere in Japan. I decided I needed a mid-trip getaway and quickly realized I needed to get away from the getaway.

Long story short is I bought produce and the airbnb host only had hot-pots and oil (not extra virgin haha). I had some high end traditionally barrel aged soy sauce in my bag and used that in lieu of salt despite not supposed to have cooked with it.

I was shocked by the complexity of the flavor. I always viewed soy sauce as something too salty to use, yet in reality, if you want your dish to be less salty, use less soy sauce.

Talk to you in the spring :)

-Jack