Bella Nonnas Olive Oil & Vinegar - Tasting Bar
When friends Carline Procell and Barbie Page traveled to Pensacola, Florida, for a beach getaway, they did not expect to return home with a business plan. The pair ventured into a shop carrying olive oil by Veronica Foods, allowing Procell to taste fresh olive oil for the first time.
Most olive oils in American grocery stores are rancid, meaning the taste is worse, and they don’t contain the nutrients fresh olive oil has. Fresh olive oil is rich in oleic acid and polyphenols, substances that have shown abilities to kill, block and/or destroy cancer cells.
“If you won’t drink your olive oil, you don’t have a good oil,” Procell said. This discovery of fresh olive oil led to the opening of Bella Nonnas Olive Oil and Vinegar-Tasting Bar, located on East 70th Street. The shop, filled with fresh olive oils and vinegars, is modern and inviting. Overtaken with a fresh and warm scent, more than likely from the oils, and a kitchen in the back, it is a place to taste, experience and shop. The shop has recently added locally-made specialty salts to its inventory.
“They’re made exclusively for us to complement our oils and vinegars,” she said.
The Bossier City native even carries oils and vinegars from the very distributor she tasted in Pensacola, Veronica Foods. Since their opening in June 2015, Bella Nonnas carries traditional olive oils and vinegars, as well as infused products, such as garlic olive oil, fig balsamic vinegar, chipotle olive oil and lavender vinegar, to name a few. Procell and the staff at Bella Nonnas suggest different oil and vinegar pairings to achieve the best possible flavor combination, such as combining the basil olive oil with strawberry balsamic vinegar.
“We’re doing well. Our customers are just out of this world; it’s been word of mouth,” she said. Bella Nonnas also sells specialty, local pottery pieces made especially for olive oil and vinegar use. They’ve added other gourmet oils to the shop, including black truffle oil.
Procell and Page attended an olive oil course at the University of California – Davis. There, they were trained to judge and taste olive oil, but it was a challenge, especially at first “We kept picking out the rancid oils because it’s what we were used to,” Page said. After learning how to properly rank and taste olive oil, the pair was ready to pick oils for their shop. The skills learned through the course also are echoed in Bella Nonna’s introductory olive oil course, Olive Oil 101.
In the course, participants are asked to bring their olive oil from home to compare to fresh oils. At the shop, Procell opened a cabinet filled with other bottles of olive oil – not the kind they sell. These are the rancid oils the participants leave behind because, as Procell explained, they don’t want to touch those oils after tasting the fresh alternative.
Bella Nonnas also offers pairing classes and cooking classes. Their class schedule is flexible, so Procell recommends calling the shop if you’re interested. They’re also available for parties and special events.
Procell enjoys offering a healthier way of living through Bella Nonnas to the Shreveport-Bossier community. Though eating is a key part of socializing in the South, Procell says that olive oil offers a healthier way to enjoy traditional Southern foods. Frying food in olive oil, for example, allows food to absorb the health benefits of olive oil, and it’s a healthier option oil for heart health.
Opting for an olive oil lifestyle was a personal one for Procell. A breast cancer survivor, she adopted an olive oil diet after discovering its health benefits, especially benefits tied to those with breast cancer. A clinical trial published in the Journal of the American Medical Association found that women who replaced other fats with extra virgin olive oil were 62 percent less likely to be diagnosed with breast cancer.
“Throughout that journey, I turned to look at areas I could change in my life without so much medication,” she said. She started preparing her food with extra virgin olive oil.
Since changing her diet to incorporate fresh olive oil, Procell no longer has to take her blood pressure or cholesterol medication. Her husband is off his blood pressure medicine, too. This is after checking with their doctors to make sure they no longer need the medication. Bella Nonnas also sells The Pink Ribbon Diet book, a plan that centers on olive oil and plant-based foods for those with breast cancer. The book is based on a study funded by the Susan G. Komen for the Cure Foundation.
Even if you do not suffer from health problems or disease, olive oil is filled with monounsaturated fatty acids (MUFAs), which is considered a healthy dietary fat, as opposed to saturated or trans fats. Therefore, many health professionals believe it is a better alternative to butter, margarine or other cooking oils. The Mayo Clinic says that MUFAs may help lower cholesterol and normalize blood clotting. They can also help with insulin levels and blood sugar control.
Olive oils and vinegars at Bella Nonnas start at $5, and classes start at $15. Upcoming classes include a cooking class with Chef Gabriel Balderas, the chef behind the pop-up restaurant El Cabo Verde, where participants will learn to make a crab and avocado salad, beef tenderloin and panna cotta on April 23. Chef Melissa Stewart will host a cooking class April 28 featuring crostini with goat cheese, caprese salad and roasted potatoes. At the end of May, they will host a Memorial Day class teaching participants about new and different side items. Also on the calendar are a Homemade Bread Event and Mother’s Day Brunch. Space is limited for classes.
Bella Nonnas is also available for rental for private classes and specialty events. Procell said this aspect of the shop has grown since the shop opened last summer.
(318) 798-6602 | 1409 East 70th Street, Suite 107., Shreveport, LA 71105
