Mezzetta | Press

For more information about G.L. Mezzetta, please contact:
Mary Ann Vangrin
Director of Public Relations
mvangrin@mezzetta.com
(707)648-1050 ext 102

Press

A Brief History of G.L. Mezzetta

Napa Valley, California.For over seventy years, the G.L. Mezzetta Company has brought delicious and healthful foods from the Mediterranean to the American table. Like so many American success stories, this one has its roots in Italy, where delicious food and wine were central to the family experience. Giuseppe Luigi Mezzetta, founder of G. L. Mezzetta, immigrated to America from Italy to start a new life. Working as a window cleaner in New York City, he eventually saved enough money to bring his new wife, Columba, to San Francisco where their son, Daniel, was born in 1918. Giuseppe continued to work hard, and was soon able to earn a better wage as a janitor for two large import/export firms in downtown San Francisco. In 1935, father and son decided to open a small storefront in San Francisco's Italian North Beach district. The new company began importing Italian peppers, olives and other staples of the Mediterranean table. Over the years, their business proved solid. The Mezzetta attention to quality, value and service earned the trust and loyalty of their customers. Like many ventures of that era, the business was operated for years in typical "mom-and-pop" fashion providing a modest but comfortable living for the owners and their employees. In 1973, Daniel's son, Ron Mezzetta, became General Manager. An imaginative and dynamic entrepreneur, he understood the importance of creating an identity for their products. Ron decided to package their olives and peppers under the Mezzetta name, and the Mezzetta brand was born. He also coined the slogan "Don't Forgetta Mezzetta" as a way to remind consumers not to overlook Mezzetta products when they filled up their grocery carts. The catchy slogan crept into consumer consciousness and helped make Mezzetta a household name on the west coast. As business flourished under Ron's leadership, the company found itself in need of a larger production facility and moved from North Beach to Sonoma, California in 1980. In the early 90s, Ron noticed the growth of awareness and interest in Pacific Rim and Asian-style flavors and Mezzetta purchased Kona Coast Sauces & Marinades to capture a piece of that market. Ron's son, Jeff Mezzetta, who had "grown up" in the family business, officially joined the company in 1993, working alongside his father. Jeff brought a new generation of vision, passion and skills to the company. While Ron preferred to stay close to operations, Jeff spent much of his time traveling. He visited markets across the United States and came to realize that there was potential for the company to grow well beyond any previous expectations. He also visited dozens of production facilities, farms and orchards of every shape and size in Italy, France, Greece, Spain, Morocco, Latin America and beyond, talking to producers and building relationships with suppliers. This experience gave him invaluable perspective and sparked creative new ideas. Construction of a new state-of-the-art facility in American Canyon (located at the southern end of Napa Valley) was completed in 1997. In 2004, Ron Mezzetta appointed Jeff Mezzetta President. Under his leadership, company sales and volumes have doubled in size. New product innovation, packaging improvements, investment in human resources, better efficiencies in production, and aggressive sales strategies have taken G.L. Mezzetta to a new level. In the same year of taking the reins, Jeff created the Napa Valley Bistro brand, featuring the only specialty pasta sauces and olives made with premium Napa Valley appellation wine. The popular product line dramatically expanded the Mezzetta presence in the gourmet marketplace and is now one of the top five specialty pasta sauces in the country. Mezzetta is the number one producer of specialty peppers and olives in the United States, with distribution in Canada, the United Kingdom and the Pacific Rim. * The company produces over 100 different SKUs. In addition to importing and packing specialty food products, Mezzetta sources a variety of fresh vegetables from local California farms for processing throughout the harvest season. In its fourth generation as a family-owned and operated company, the full potential of G.L. Mezzetta as a top specialty foods brand is just beginning to be realized. The mission which launched the company-to produce the best quality products from the finest available ingredients and make them available at an affordable price-remains the same. But the focus is sharper than ever, and, with a marketplace full of discerning savvy and discriminating consumers seeking the next exciting, new food experience, the opportunities continue to grow.

Backgrounder Mezzetta Brand

Napa Valley, California.G.L. Mezzetta, America's favorite brand of specialty olives and peppers, was founded in 1935 by Giuseppe Luigi Mezzetta, an Italian immigrant living in San Francisco's North Beach. He and his son began importing small quantities of olive oil and specialty foods from Italy and selling the products to local restaurants. Eventually, the business grew and the Mezzetta began producing food products under its own label. The Mezzetta brand focuses on the array of foods one might expect to find in an Italian pantry. These staples of the Mediterranean diet include Extra Virgin olive oil, many different varieties of olives, roasted peppers, pickled vegetables, sun-dried tomatoes and other specialty items which offer convenience and add flavor and nutrition to meals. Mezzetta is the top brand of Peperoncinis (the petite, piquant green pepper) and roasted bell peppers. The Mezzetta "Super Six" set of specialty olives including Pitted Calamatas, Garlic Stuffed Olives, Super Colossal Spanish Queen Pimiento Stuffed Olives, Jalape�o Stuffed Olives, Whole Calamata Olives and Martini Olives, hold six of the top eight spots on the list of best-selling specialty olives in the U.S. *Mezzetta owns and operates a state-of-the art production facility in the Napa Valley. Here, imported olives and other products from around the Mediterranean are received, processed and packed in glass jars and shipped across America and Canada. The company also sources and processes truckloads of peppers picked at local farms and rushed within hours to the Mezzetta plant. The so-called "fresh pack" season parallels the grape harvest in wine country and ensures the freshest, highest-quality final product. Most of Mezzetta products are all natural and contain no preservatives. The Mezzetta plant is an organic-certified facility (Quality Assurance International) and the company produces an organic version of Pitted and Whole Kalamatas, Sliced Hot Jalape�o Peppers, and Fire-Roasted Red Peppers. G.L. Mezzetta, Inc. is a family-owned and operated business, now managed by fourth generation family member Jeff Mezzetta. The company continues its mission to provide consumers with quality and convenience in healthful, delicious specialty foods, widely available and at a reasonable price. Look for Mezzetta in the specialty condiments and sauces aisle in retail grocery stores nationally and on the company Web site at www.mezzetta.com.

Napa Valley Bistro Backgrounder

Napa Valley, California.Napa Valley, California is America's finest wine region. As great wine and food were meant to be enjoyed together, it's no surprise that the valley is also considered a culinary capital. Talented chefs and famous restaurants abound, including several which have earned multiple Michelin stars-arguably the world's most coveted restaurant award. It's no wonder that G.L. Mezzetta was inspired by the riches of their Napa Valley home to bring the worlds of Napa Valley wine and Mezzetta gourmet food products together. In 2004, Mezzetta, America's top brand of specialty olives and peppers, introduced Napa Valley Bistro, the only line of gourmet pasta sauces and specialty olives made with 100% Napa Valley appellation varietal wine. G.L. Mezzetta was founded in 1935 in San Francisco's North Beach by Giuseppe Luigi Mezzetta, an Italian immigrant who started his business selling specialty items such as peppers, olives and olive oil imported from Italy to the local restaurants. As the company grew, it began packing products under the Mezzetta label, some imported from around the Mediterranean, others from California farms. A business steeped in the culinary traditions of Italy, the Mezzettas took pride in offering their customers top-quality ingredients for use in their favorite recipes. Mezzetta became known as a San Francisco food tradition, and garnered a popular following. As the fourth generation of the Mezzetta family, Jeff Mezzetta, assumed the helm as President, it was clear that consumers continued to demand quality, but, busier than ever, were also looking for quick and easy mealtime solutions. G.L. Mezzetta created the Napa Valley Bistro line of pasta sauces based on family pasta recipes and traditions; the olives were traditional Mediterranean varieties with updated flavor profiles. The secret to both? Adding Napa Valley varietal wine, which the company sourced from their vintner neighbors. Cooking with wine is a longstanding culinary tradition which adds richness and flavor and wine as an ingredient is used extensively in Italian cuisine. For Napa Valley Bistro, Mezzetta Food Technologist Shea Rosen used principles of food and wine pairing to match varietals such as Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel and Pinot Noir specifically to each recipe. Napa Valley Bistro is the only line of specialty pasta sauces and olives to add only Napa Valley wine, considered the finest. "We want Napa Valley Bistro products to bring the experience of dining in a Napa Valley restaurant right to your owntable," explains Jeff Mezzetta. In 2008, G.L. Mezzetta lightened and brightened the iconic label which features hand-illustrated bistro and wine imagery, and extended the line. The Marinara Collection-five sauces based on Italian imported plum tomatoes-was created to satisfy consumer demand for elegantly simple sauces which let the flavor of the tomatoes shine through. The Marinara Collection is an elegant complement to the original "Classic Combinations," which features robust flavors in traditional combinations made with California plum tomatoes. Both lines are made with Napa Valley wine. Serving suggestions on each jar suggest different ways to use each sauce beyond pouring on pasta Four new olive blends with wine were also launched, including Applewood Smoked, the first smoky-style olive in the marketplace. Each offering is a mini-party in a jar. Simply open, pour entire contents into a dish, and you have an attractive appetizer to offer impromptu guests. "Mezzetta means quality and convenience," says Jeff Mezzetta. "Napa Valley Bistro makes it simple to serve and enjoy a restaurant-style experience at home."

Kona Coast Backgrounder

Napa Valley, California.Hawaii's culinary tradition is influenced by a rich East-West mix of flavors and ingredients brought to the islands over the centuries. While the early Polynesians, western missionaries and plantation owners all had a part in bringing important food products to the islands, perhaps the largest culinary influence comes from the Pacific Rim. Asian flavors were introduced by immigrants from China, Japan, Korea, and the Philippines. The Big Island is the site of the world's first commercial production of macadamia nuts, originally a native plant food of Australia. This blended food culture, using influences and ingredients primarily from around the Pacific Rim, has come to be known as Hawaiian Regional Cuisine. The lifestyle it embodies is the inspiration for Kona Coast, the name given to the Big Island's exotic and stunning West Coast. G.L. Mezzetta, Inc, the largest-selling producer of specialty olives and peppers in the U.S., purchased the Kona Coast brand in 1993. Today, the brand has expanded to 17 products, including specialty sauces and marinades, mustard, and pancake and waffle mixes, all with island flavor and appeal. The recipes for Kona Coast products are developed by Mezzetta Food Technologist Chef Shea Rosen. Chef Shea incorporates the authentic flavors of Hawaiian cuisine using all-natural ingredients and no preservatives to create a wide selection to suit every taste. The Kona Coast line has a special focus on teriyaki-style sauces, which are the most popular among consumers. Kona Coast offers six distinct teriyaki SKUs, with flavor combinations such as Spicy Terkiyaki and Polynesian Orange Teriyaki. But every tasty creation, from Hawaiian Honey Ginger to Luau BBQ, makes adding tropical zest to your meals as easy as opening a bottle. Mezzetta, located in Napa Valley, produces a wide variety of gourmet food products typical of the Mediterranean diet, including peppers, olives, vegetable mixes and antipasto. With Kona Coast, Mezzetta caters to growing consumer interest in international and fusion cuisines featuring fragrant spices and exotic ingredients. Innovation and consumer focus are a hallmark at the company which was founded in 1935 in San Francisco and has been family owned and operated for four generations. "Many ethnic cuisines have become mainstream, reflecting both our melting pot society and the fact that as consumers travel and become more educated about food they become more adventurous in their food choices. These consumers like to experiment with bold new flavors to jazz up their everyday options. But not everybody has time to make a gourmet, fusion-inspired meal from scratch," explains Jeff Mezzetta. "Kona Coast appeals to the imagination, taste, and demand for variety of that time-pressed consumer." Kona Coast products are easy to cook with. Use as a marinade and basting sauce for grilled meats, poultry, seafood, tofu, or vegetables, as a stir-fry sauce or simply pour out of the jar for a sensational dipping sauce.

Napa Valley Bistro New Marinara Collection

Napa Valley, California.NAPA VALLEY, CALIFORNIA G.L. Mezzetta, Inc., producer of Napa Valley Bistro gourmet pasta sauces and specialty olives, is pleased to launch their newest sauce offerings to grace the dinner table. Napa Valley Bistro's new Marinara sauces feature four tempting flavors made with 100% imported Italian plum tomatoes and Napa Valley wine. The labels for the entire product line totaling 12 delicious pasta sauces have been brightened for an even more upscale, appealing and easier-to spot presence on the shelf. "The Napa Valley Bistro line was created to give consumers a high-quality culinary experience-like one they might have at a Napa Valley restaurant." said Jeff Mezzetta, fourth generation family member and President of G.L. Mezzetta. "Taking a cue from our favorite local chefs, we use only the very best ingredients and Napa Valley appellation wine in our recipes." Consumers will now find serving suggestions on each label, offering tips on how to take the sauces beyond pasta and use in their favorite dishes. Adding wine to pasta sauce is a long-standing tradition which adds richness and flavor. Although other sauces may have wine added, only Napa Valley Bistro adds 100% Napa Valley appellation wines, which contributes to its distinctiveness and adds an authentic wine country touch. Along with new varieties, the entire Napa Valley Bistro line is sporting a new look with refreshed and lightened labels and color palette to help define the different varieties. NEW NAPA VALLEY BISTRO PASTA SAUCES SHOWCASE THE TOMATOES The commitment to using highest quality ingredients is demonstrated by the Marinara Collection, which focuses on tomatoes as the star of the show. Consumers are clamoring for Marinara, the best-selling style of sauce in the U.S. * "Our original sauces are classic combinations with an emphasis on spicy, robust flavors supported by bright California plum tomatoes. We wanted to give our consumers something different with our new Marinara collection. These are simple and elegant sauces that let the flavor of the tomatoes shine through." explains Mezzetta. While in recipe development, Mezzetta flashed back to his grandmother's Marinara, and recalled how she used imported Italian plum tomatoes to give her sauce a pure, naturally sweet taste. After testing many different varieties and sources for tomatoes, it was decided that California plum tomatoes were best for heartier, spicier recipes such as Puttanesca and Arrabbiata, while the more delicate, slightly sweeter Italian plum tomatoes were well-suited to the elegant recipes in the new collection. THE NEW MARINARA COLLECTION BY NAPA VALLEY BISTRO HOMEMADE STYLE MARINARA A blend of the finest Italian plum tomatoes, Extra Virgin olive oil, fresh garlic, herbs and spices. A classic sauce with a pure, authentic flavor from the naturally sweet tomatoes and richness from Napa Valley Cabernet Sauvignon. FIRE-ROASTED MARINARA Highest quality, imported Italian plum tomatoes, red bell peppers, onions and garlic are roasted to perfection over an open flame, pureed to a thick rich sauce and blended with 100% Extra Virgin olive oil and Napa Valley Cabernet Sauvignon. CREAMY MARINARA Highest quality, imported Italian plum tomatoes, 100% Extra Virgin olive oil, Parmesan cheese, Napa Valley Cabernet Sauvignon, garlic and basil are blended with farm fresh cream to create this rich and decadent sauce. ARTICHOKE MARINARA Tender artichoke hearts are blended with the highest quality, imported Italian plum tomatoes, 100% Extra Virgin olive oil, Napa Valley Cabernet Sauvignon and fresh garlic, onions and basil to create a distinctive and elegant sauce. CLASSIC COMBINATIONS GARDEN RUSITCA For vegetable lovers, a fresh blend of ripe California plum tomatoes, red and green bell peppers, onions, fresh, garlic, Napa Valley Cabernet Sauvignon, Extra Virgin olive oil and fresh, aromatic herbs. MEDITERRANEAN OLIVE A light combination of California ripe tomatoes, Mediterranean green olives, Napa Valley Chardonnay, Extra Virgin olive oil and fresh, aromatic herbs. ROASTED GARLIC A rich combination of California plum tomatoes, fresh roasted garlic, Napa Valley Pinot Noir, Extra Virgin olive oil and fresh, aromatic herbs. ARRABBIATA For those who like things spicy, try this recipe with California plum tomatoes, savory mushrooms, fresh garlic, chili peppers, Napa Valley Cabernet Sauvignon, Extra Virgin olive oil and fresh aromatic herbs.

Napa Valley Bistro New Olive Varieties

Napa Valley, California.G.L. Mezzetta, Inc., producer of Napa Valley Bistro pasta sauces and specialty olives, is pleased to launch their newest olive offerings: four irresistible recipes showcasing premium olives from the Mediterranean, marinated in Napa Valley wines and spice blends. G.L. Mezzetta is the number one producer of peppers and specialty olives in the U.S.* Napa Valley Bistro Olives appeal to the savvy consumer who enjoys effortless entertaining with wholesome and delicious food. Sourced from the Mediterranean and packed at Mezzetta's Napa Valley state-of-the-art production facility, these are the only olives marinated in Napa Valley varietal wines and special blends of herbs and spices. The four new varieties include: Applewood Smoked, Roasted Garlic Stuffed, and Pitted Bistro Blend Olives and Herbes de Provence Picholines Olives. "I am very excited about the new varieties, especially the Applewood Smoked Olives, which are the first smoked, wine marinated olives in the marketplace. I love the fact that all of our Napa Valley Bistro Olives are an instant appetizer. Just open a jar of olives, a bottle of wine and the party can begin!" says Mezzetta. FOUR NEW VARIETIES Applewood Smoked Olives Smoked pitted green olives from the Mediterranean are marinated to perfection in Napa Valley Chardonnay wine and blended with red bell peppers, onions and herbs. Warning: highly addictive. Herbes de Provence Picholine Olives Picholines are a staple in the south of France; we marinate them in Napa Valley Chardonnay wine and a classic blend of basil, thyme, fennel seed and lavender. Bon Appetit! Roasted Garlic Stuffed Olives Colossal green olives from the Mediterranean are stuffed with tender, savory, roasted garlic cloves and marinated to perfection in Napa Valley Chardonnay wine. A flavor to be savored. Pitted Bistro Blend Olives Olives from around the Mediterranean are marinated to perfection in Napa Valley Chardonnay wine and a m�lange of herbs & spices. A touch of crushed chilies makes these olives super snackable. ORIGINAL OLIVE BLENDS Garlic Stuffed Olives Juicy colossal queen olives are filled with fresh garlic, and then marinated to perfection in Napa Valley Chardonnay wine and aromatic seasonings. Almond Stuffed Olives Tasty colossal queen olives are combined with crisp California almonds, happily marinated in Napa Valley Chardonnay wine, lemon and basil. Mediterranean Olive Antipasto Combines rich, sun-drenched olives from the Mediterranean, spicy peppers and garlic, happily marinated in Napa Valley Chardonnay wine and Mediterranean seasonings. Jalape�o Stuffed Olives Blends colossal queen olives with California fresh jalape�o peppers, steeped in Napa Valley Chardonnay wine and aromatic seasonings. Olive Medley A rich variety of sun-drenched olives from the Mediterranean, happily marinated in Napa Valley Merlot wine and Mediterranean seasonings. Italian Olive Antipasto Combines large green olives, Peperoncini, red bell peppers and fresh garlic, happily marinated in Napa Valley Chardonnay wine and Italian seasonings. Southwestern Olives Large green olives mix with spicy sliced jalape�os, sliced carrots and fresh onion, all happily marinated in Napa Valley Chardonnay wine and lively seasonings. Pitted Greek Kalamata Olives Meaty dark olives marinated to perfection with Napa Valley Cabernet Sauvignon wine and Mediterranean herbs. Napa Valley Bistro Pasta Sauces and Olives were introduced by G.L. Mezzetta in 2004. The specialty foods company wasfounded in 1935 by Giuseppe Luigi Mezzetta in San Francisco's North Beach and is still family-owned and operated, with production facility and corporate offices located in Napa Valley, California. G.L. Mezzetta and Napa Valley Bistro products are available at retailers nationally and on the Web site. Suggested retail price is $4.99 (12 ounce jar).

Kona Coast Introduces New Teriyaki Sauces

Napa Valley, California.G. L. Mezzetta, the leading producer of glass-packed peppers and olives in the United States and other specialty food items, is proud to present four vibrant new Kona Coast teriyaki sauces in a sleek and functional new bottle shape. The island-style line of specialty marinades and sauces is inspired by the lively tropical fusion cuisine of Hawaii and the distinctive flavors of the Pacific Rim. The new recipes capture the hot teriyaki trend with savory and sweet flavor combinations. Teriyaki, inspired by the classic Japanese cooking glaze, is the fastest-growing set in the specialty sauces and marinades category.* "When people use our Kona Coast products, we want them to feel like they've gone on a mini-vacation. We hope the tastes remind them of their favorite island paradise," explains Jeff Mezzetta, President of G. L. Mezzetta. G.L. Mezzetta has long been known for its specialty olives, peppers and pickled vegetables. The gourmet food company acquired Kona Coast to take advantage of a growing consumer interest in Pan-Asian cuisine. The four new teriyaki sauces bring the total number of Kona Coast grilling sauces and marinades to eleven. The new flavors include: Spicy Teriyaki, Roasted Garlic Teriyaki, Wasabi Ginger Teriyaki and Polynesian Orange Teriyaki. NEW BOTTLE SHAPE FOR EASY AND EFFICIENT USE With the introduction of the new teriyaki sauces, Kona Coast has evolved to a new, wide-mouth bottle. "Our sauces are made to be on the thicker side and the teriyaki sauces contain lots of sesame seeds which add texture and flavor. The new bottle shape makes serving effortless. You can shake and pour, or stir and spoon right on to your favorite dish," explains Mezzetta. The Kona Coast color palette continues to be bright and tropical-inspired, with brilliant hues reminiscent of island sunsets and clear azure waters.

Mezzetta Introduces Certified Organic Product Line

Napa Valley, California.G.L. Mezzetta, producers of America's number-one selling brand of peppers and specialty olives, has launched a new organic product line. Mezzetta's Fire-Roasted Red Peppers, Sliced Hot Jalape�o Peppers, Whole Kalamata Olives and Pitted Kalamata Olives now come in Certified Organic varieties. "We are pleased to offer consumers an organic choice for the items they already know and love." says Jeff Mezzetta, fourth generation family member and President. "We source from certified growers who use no conventional pesticides or artificial fertilizers and pack all the products at our own certified-organic facility in Napa Valley." The Mezzetta production facility and organic products are Certified Organic by Quality Assurance International, an independent third-party, organic-certifying agency. Family owned and operated, G.L. Mezzetta has been packing and selling peppers, olives, and other specialty food items since 1935 when Giuseppe Luigi Mezzetta, an Italian immigrant, founded the company in San Francisco's North Beach. A San Francisco food tradition, G.L. Mezzetta is now distributed across the nation and globally. Sourcing from California and select growers around the Mediterranean, Mezzetta is recognized as a top specialty food producer. "The incredible growth of the organic category has been driven by informed and aware consumers. They are more healthand environment conscious than ever and they are demanding organic choices for their favorite products," explains Mezzetta. "We are giving those consumers the option of selecting an organic pepper or olive from a producer whose name they know and trust." As ingredients of a Mediterranea Diet, Mezzetta olives and peppers already have a reputation for being healthy and delicious. The addition of a Certified Organic product line expands on that appeal for the most discriminating consumers. Suggested retail prices are $6.49 for Organic Whole Kalamatas and Pitted Kalamatas, $4.99 for Organic Fire-Roasted Red Peppers and $2.69 for Organic Sliced Hot Jalape�o Peppers.

Mezzetta Make That Sandwich Contest

Napa Valley, California.NAPA VALLEY, CALIFORNIA G.L. Mezzetta, Inc., America's number one producer of imported and domestic peppers and olives is challenging sandwich aficionados across the country to submit their recipes for the best sandwich ever. The Grand Prize winner of the First Annual Mezzetta Make That Sandwich Contest will receive $25,000 and a culinary trip and tour to Napa Valley, home of Mezzetta. Three runners-up will get $1,000 each. "This contest officially marks the end of the boring sandwich," explains Jeff Mezzetta, President. "Mezzetta products add so much flavor so easily there's no reason to ever eat another bland sandwich." Mezzetta, a specialty foods company founded in 1935 in San Francisco's North Beach, is considered part of the unique culinary heritage of the Bay Area, much like Dungeness crab and sourdough bread. Founder Giuseppe Luigi Mezzetta, an Italian immigrant, began his business selling imported Italian specialties to North Beach markets. Four generations later, the company is still family owned and operated, and still producing great flavor-charged ingredients including their best-selling item-and one of the most popular sandwich toppers ever-the Peperoncini. Mezzetta has launched the contest to celebrate the introduction of their new Deli-Sliced product line. Deli-Sliced was created to take a prep step out of the process and make sandwich-building a snap. Tailor-made fixings in the new line include thinly sliced Hot or "Tamed" Jalapenos, Hot or Sweet Banana Wax Peppers, Roasted or Marinated Bell Pepper Strips, Hot Cherry Peppers, and of course, Peperoncini. But Mezzetta urges contestants not to limit their imagination to Deli-Sliced. There's a huge variety of other great sandwich partners from the company, including olives, relishes, pickles, extra-virgin olive oil, sun-dried tomatoes� the list goes on. Mezzetta produces over 100 different food products that make adding tons of flavor to your meals as easy as opening a jar. Contestants can enter Mezzetta Make That Sandwich Contest in any or all of four categories: cold sandwich, hot sandwich, vegetarian, and hero (submarine-style). The Grand Prize winner will be selected from the category finalists. Entries will be judged on appearance, taste, creativity, and use of Mezzetta products. The contest begins May 26 (Memorial Day) and ends September 1, (Labor Day) 2008. For complete rules, more information, and to enter on-line visit www.mezzetta.com.

New Marketing Appointments

Napa Valley, California. G. L. Mezzetta, the leading producer of glass-packed peppers and olives in the United States* and other specialty food items has named two executives to the marketing department. Heather Innocenti is Director of Marketing and Mary Ann Vangrin is Director of Public Relations. Innocenti, a long-time Napa resident, was Director of Marketing for the Republic of Tea in Novato, California for eight years. Prior to that, she was Marketing Manager for Home Grown Naturals (previously Napa Valley Kitchens). Vangrin, who ran public relations for Domaine Chandon, Trinchero Family Estates and Robert Mondavi Winery, moves to the gourmet food industry in the newly created Director of Public Relations position. G.L. Mezzetta was founded in 1935 in San Francisco by Guiseppe Luigi Mezzetta and has been family-owned and operated for four generations. Company President is Jeff Mezzetta. The production facility and corporate offices are located on Mezzetta Court in American Canyon.

Fresh Pack Season is here!

Napa Valley, California. They've just 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, has begun 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 Bell Peppers and jalapeño Peperoncini, 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 to keep them crisp and crunchy. 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's North Beach 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, which afterwards came to be known as "cocktail" onions.

The Mediterranean Table comes to the Deli Section

Napa Valley, California. G.L. Mezzetta wants to turn deli customers into connoisseurs—and help operators garner more profits. The Mediterranean Table, Mezzetta's savvy new deli merchandising program, is capitalizing on the exploding interest in specialty foods and convenient healthy eating to reach that goal. Consumers are seeking out the foods they read about in the press as having positive health benefits and great taste.

Right on the heels of the highly successful Mezzetta Deli Dish™ grab-and-go specialty olive cups (which were recently launched as a convenience item for the deli section), Mezzetta has introduced a sophisticated, serve-yourself, freestanding antipasto and olive bar concept. The company, America's top producer of glass-packed, domestic and imported olives and peppers*, and specialty foods is offering deli retailers and their customers a fresh, new way to experience and purchase fine Mezzetta olives and antipasto products.

"Customers are migrating to quality ingredients and seek variety. They want convenience and more healthful snack choices. The Mediterranean Table is about igniting this desire and creating new business." explains Eric Lummis, Vice President of Sales and Marketing for G.L. Mezzetta. "Our research indicates that the introduction of an antipasto bar can increase sales up to 300%".

Destination within the deli

The Mezzetta olive and antipasto bar is its own dynamic destination within the deli section, emphasizing color, aroma, and freshness. Mezzetta products can be merchandised in existing olive bar fixtures, retailers can order a 10 tray unit developed for Mezzetta or Mezzetta will work with customers to create a customized design. The Mezzetta antipasto bar is an elegant, high-quality, wood laminate cart with display shelving below, service for containers and lids on one end, with the other free to anchor additional displays, such as wine case stacks. The top of the unit features a large horizontal surface for signage and cross-promoted items such as bread, crackers, picnic items, cured sausages and the like. Mezzetta olives and antipasto items come packaged in easy-to-restock 5 lb. plastic bags, in 8, 10, 12, or 14 tray sets.

Point-of-sale education is part of the Mediterranean Table appeal

A unique feature of the Mezzetta Mediterranean Table antipasto bar is the emphasis on pairing antipasto and olives with wines and cheeses. Mezzetta is a Napa Valley company so it made sense to enhance the antipasto experience by suggesting the customer add wine and cheese to their selections. Laminated product ID cards and four-color, take-away brochures explain the country of origin and flavor profile of each antipasto item or olive and suggest wine and cheese pairings.

"Customers appreciate guidance in how to use specialty items." reports Jane Curtis, Mezzetta Business Development Manager, Deli/Olive Bar. "It's amazing how a little education goes a long way in building trust and loyalty. Customers appreciate a retailer who helps them understand a product they may not be so familiar with. Information at the point-of-sale encourages trial and cross-selling and increases the ring."

Quality ingredients; authentic Mediterranean recipes

Mezzetta Food Technologist Shea Rosen worked with Mezzetta suppliers in California and around the Mediterranean to source the products. Mezzetta takes pride in their extensive network of buyers and suppliers in California and abroad, relationships built over four generations of family business, and which Mezzetta believes gives them a competitive advantage in terms of quality. A great deal of time is devoted to developing flavor profiles and ingredient combinations that you would find in Mediterranean regions. The most important thing is to always start with the very best ingredients.

Mezzetta Deli Dish™ is the solution when space is at a premium.

For environments without the square footage to accommodate a complete antipasto bar display, Mezzetta offers a space-saving alternative with its Deli Dish product line. Packaged in convenient grab-and-go 9oz. tubs, Deli Dish can be merchandised in existing space such as cheese cases. The attractive packaging satisfies impulse purchases for busy shoppers who don't have time to linger over their selection. Deli tubs require no maintenance and are perceived as very fresh. The package design allows customers to clearly see the olives inside, while noting a wine and cheese pairing tip right on the lid. It's an olive bar in a tub for when convenience is the first priority for the consumer and space is a consideration for the retailer. Deli Dish an ideal addition to any picnic basket, tailgate party, camping cooler—anytime you enjoy food on the go.

For sales information about the Mezzetta Mediterranean Table Program, antipasto bar or Deli Dish Olives, please contact Eric Lummis, Vice-President Sales and Marketing, at (707)648-1050, ext 204 or elummis@mezzetta.com.

*According to Information Resources (IRI), as of 6-17-07 Mezzetta is the best-selling brand of specialty peppers and olives in the United States.

Joys of Jars for Holiday Entertaining

October 15, 2007. (Napa Valley, CA). The holidays are just around the corner and it's time to start thinking about how to keep family and friends well fed without worry. The Italians were on to something when they invented antipasto. Antipasto (or Antipasti) means "before the meal". The variations are practically endless, but most antipasto platters share a few traditional elements: olives, roasted peppers, artichoke hearts, pickled vegetables, sun-dried tomatoes. Add a few cheeses, some cured meats, and an assortment of breads and you have a healthful, colorful, delicious Mediterranean nosh which can be easily customized to your taste and increased for any number of guests simply by adding more ingredients.

One of the beauties of antipasto is that you can keep top-quality ingredients right on your pantry shelf, ready to go at a moment's notice. In the old days, Italians put up their own peppers and pickled vegetables and made their own olives. Today, G.L Mezzetta carries on that tradition for you. America's largest producer of peppers and specialty olives, Mezzetta got its start on the streets of San Francisco in the Italian neighborhood of North Beach. Founder Giuseppe Mezzetta began peddling fresh-packed traditional Italian ingredients to restaurants and neighbors in 1935. The company is still family owned and operated today, packing products sourced from the Mediterranean and California at their production facility in Napa Valley.

Here are some of the kinds of antipasto plates the Mezzettas serve at family gatherings during the holiday season and all year round. Mix and match items according to your personal preference and keep lots of jars in the pantry for impromptu get-togethers.

Small Plate (serves 2-4)

Mezzetta Marinated Cracked Deli Olives

Mezzetta Napa Valley Bistro Mediterranean Antipasto

Mezzetta Giardinera Antipasto (Italian-style pickled vegetable salad)

Accompaniments: Aged Asiago cheese; Crisp pears, thinly sliced; Raw almonds; Rustic Italian crackers

Medium Plate (serves 4-8)

Mezzetta Napa Valley Bistro Olive Medley

Mezzerra Feta Stuffed Olives

Mezzetta Mediterranean Niçoise Olives

Mezzetta Artichoke Hearts

Mezzetta Roasted Red Bell Peppers

Mezzetta Golden Greek Peperoncini

Accompaniments: Cucumber, thinly sliced; Melon, cut into bite-size wedges; Prosciutto, thinly sliced; Gorgonzola cheese; Parmigiano Reggiano; Foccacia, cut into 2" squares; Pistachio nuts

Large Plate (serves 8-10)

Mezzetta Napa Valley Bistro Olive Medley

Mezzetta Niçoise Olives

Mezzetta Blue Cheese Stuffed Olives

Mezzetta Giardiniera Antipasto

Mezzetta Artichoke Hearts

Mezzetta Roasted Red Bell Peppers (sliced into strips)

Mezzetta Sweet or Hot Banana Wax Peppers

Accompaniments: Prosciutto, thinly sliced; Olive tapenade; Fresh figs, halved; Grilled zucchini or eggplant slices; Fresh table grapes; Italian breadsticks; Herbed goat cheese; Aged white cheddar; Candied walnuts; Rustic Italian crostini

Other traditional accompaniments: Italian canned tuna, boccocini (fresh mozzarella nuggets), Italian fontina, speck (smoked prosciutto), bresaola, coppa, mortadella, pancetta, genoa salami, aroncini (fried rice balls), caponata (Sicilian eggplant salad), tapenade (see recipe below).

Wine Pairings: Serve both a red and a white –it's an interesting study in how different varietals interplay with the flavors in these platters. The ingredients on these platters are mostly on the salty/acidic side, which is quite friendly to wine, making tannic, high-alcohol wines, especially, taste smoother and milder.

Reds: Barbera; Sangiovese; Super-Tuscan; Zinfandel; Carménère
Whites: Sauvignon Blanc; Pinot Blanc; Pinot Gris; Chardonnay (low or no oak style)

Nonna Mezzetta's Green & Black Olive Tapenade

¼ cup Mezzetta Sun-Ripened 100% Natural Dried Tomatoes
1 cup red wine, warmed in saucepan
1 cup Mezzetta Homestyle Pitted Olives
1 cup Mezzetta Pitted Greek Calamata Olives
1 Tbsp. Mezzetta Non-Pareil Capers
1 clove garlic
1 anchovy fillet
½ Tbsp. fresh basil, (chopped)
½ Tbsp. fresh thyme, (chopped)
½ Tbsp. fresh Italian parsley, (chopped)
¼ Tbsp. fresh oregano, (chopped)
¼ cup Mezzetta Extra-Virgin Olive Oil

Soak ¼ cup dried tomatoes in 1 cup warm red wine for ½ hour. Strain tomatoes and reserve wine to use as marinade or in sauces or soups.

In a food processor, combine all of the ingredients except olive oil. Pulse until coarsely chopped and well-blended. Continue to process, slowly adding olive oil. Refrigerate in covered container and serve on an antipasto platter with crostini.

Yield: 1 ½ cups

Mezzetta - In the Napa Valley