Written in SHOWS he 6/23/2024 · 8:20 p.m.
Javier Calamaro, a well-known Argentine musician, has found a new passion in the world of gastronomy. “Every day I drink 25 milliliters of olive oil on an empty stomach. I became a fan,” he confesses. This enthusiasm led him to create his own line of high-end olive oil, accompanied by a premium balsamic vinegar.
The origin of this initiative dates back to the pandemic, when Javier Calamaro offered a show in Mendoza and met Gabriel Guardia, a world-renowned olive winemaker and the only master olive oil maker on the continent trained in Modena, Italy. This meeting was the starting point for a project that has resulted in an ultra-premium olive oil, which has received several awards before its commercial launch, including the prestigious Gold at the international Olivinus competition.
The “Calamaro” product line includes olive oils and two varieties of balsamic vinegar. Calamaro explains that balsamic vinegar has two versions: a reduction type, which involves cooking for seven days, and another with a lighter consistency, with cooking for three days. “He taught me the art of balsamic vinegar. I began to value what is behind the product much more. He is the only master aceto maker on the continent and what he makes is truly aceto,” Calamaro highlights about Guardia.
Calamaro’s passion for olive oil and his desire to produce something authentic and quality is reflected in his words: “It is a very special olive oil, different from anything made in the world.” His first oil, an arbequina with subtle spiciness and herbaceous notes, has already won an award. He will soon launch two other varieties: Arauco, a stronger and spicier oil with a bitter aftertaste, and an organic oil, “a blend of many cuts.”
Beyond the products, Calamaro has big dreams for his brand. “Let this continue to exist until I die, and then let my children and my children’s children keep it.” This desire for legacy is a testament to his commitment to quality and excellence. The “Calamaro Gourmet” line is not just a business, but an extension of his love for cooking and health, a tribute to his mother who lived to be one hundred years old and who, according to him, could have lived even longer with the oil olive that it now produces.
In addition to its launch in Puerto Madero, Calamaro has also taken its project to other parts of the country. This week, for example, it will present its products in Bariloche, an event that promises to continue consolidating the presence of “Calamaro Gourmet” in the market. In each performance, the musician combines his art with gastronomy, creating unique experiences that reflect his passion and dedication.
In an interview with Forbes, Calamaro shared more about his journey from music to food. He acknowledged that his obsession with health and wellness has been a key factor in his life, and that producing his own olive oil and balsamic vinegar is a way to share the benefits that he himself has experienced. “It has an extraordinary concentration of polyphenols, and it is the greatest antioxidant that exists,” he says with visible enthusiasm.
