Unique Gourmet Foods from Ecuador

How can Hot Sauces be so Cool?

Introduction

Ole gourmet sauces are hot...but, why are they so cool? First, unlike typical hot sauces that have one or two flavors, Ole has seven! ...and, Ole sauces are made in Ecuador, one of the world's coolest, small countries.

Ole Sauces are Unique

These Ecuadorean sauces are like no other. They embody the unique flavors and culture of Ecuador. The peppers used to create heat are grown in the XXXX climates of the mountain highlands and the hot/humid rainforest. The “Tena" pepper is found only in Ecuador and produces The 7 different flavors all encompass the special climate and culinary culture of Ecuador. No other spicy sauces have such a range of flavors and culinary possibilities. These product flavors (and their "heat rating") include:

Mild heat: Chipotle Gold, Jalapeno Gold Medium heat: Passion fruit, Tamarillo, Tena Pepper, Ginger High heat: Habanero Gold

Habanero Gold is Ole's spiciest. The habanero is the "tangiest" pepper, so heat and tangy flavor makes this an ideal condiment for heat lovers who appreciate a special pepper taste.

Jalapeno Gold has the characteristic aroma and unmistakable flavor of the jalapeno pepper. This sauce adds real personality to dishes!

Chipotle Gold sauce is made with freshly harvested chipotle peppers. The slightly spicy, smoky flavor and unique aroma are a favorite of many hot sauce loves. It gives dishes a signature kick.

The Passion fruit (salsa con maracuyá) may be Ole's most unique condiment. It's hot and fruity – perfect for meat glazes, spicy fruit salsas, on veggies. It opens up a world of creativity for cooks. It has won three international awards. This sauce gives an exotic touch to any dish.

Tamarillo has the traditional taste of the Andes. Made from the fruit of the Pepper Tomato Tree, it is married with the unique Ecuadorean pepper, the "tena". This is a delicious sauce for so many different recipes and great sprinkled on everything from potato chips to meat dishes.

Ole's Tena sauce is like no other. It is made with the tena pepper which grows only in the rainforests of Ecuador. Tena sauce has a flavor that is fruity with a heat that is mild enough for many dishes but also bold enough for a serious accent to snacks and meals.

Ginger has medium heat and is bursting with the earthy flavor of ginger. Good cooks will realize this sauce is perfect for marinades, for creating a unique blend of oriental and South American flavors, and to give a great kick to sizzling meats. People love this sauce!!

While Ole sells the familiar hot sauce flavors like Chipotle and Habanero, even these are made in a uniquely Ecuadorean context – a flavor profile that has been demonstrated to appeal to North American palates. But, Ole goes beyond the usual flavors of its hot sauce competitors to include a range of flavors that open up a new world of culinary possibilities.

Ecuador

Ecuador straddles the equator in South America. Its capital, Quito is the highest in the world. Ecuador has a variety of ecosystems from high Andes and hot/humid rainforest and Pacific coastal plain. It is a little smaller than Nevada but larger than Colorado.

Ecuador is one of the few "megadiversity" countries with a high degree of biodiversity and endemic species. It has the highest amount of biodiversity per area of any country in the world. The famous Galapagos Islands are in Ecuador. Ecuador was the first country to give constitutional rights to "nature". It was once part of the Inca Empire. Ecuador is a democracy. It abolished slavery in 1851. Ecuador is the major producer/exporter of bananas in the world. It's also a leader in export of flowers and cocoa. It also produces shrimp, sugar cane, rice, cotton, corn, palm, and coffee.

Ecuador produces unique foods and has its own culinary culture. Ole sauces are a great introduction to the little-known tastes of Ecuador Very few Ecuadorean products have made their way to North America so these products are a well-kept secret.

Product Format

Each Ole sauce is available in 2 oz, 5 oz, 1 liter (1/4 gal), 2 liter (1/2 gal), and 1 gal. The 2 oz and 5 oz bottles can be packaged in multiple units of 2-7 to create hot sauce flavor "flights" or multiples of the same flavor.

Samples and Testing

Samples are available of any flavor. In-store demos can also be arranged. A variety of tempting and interesting demo recipes are available.

Business Considerations

Ordering: The 7 Ole products in the 5 oz size can be ordered in cases of 24bottles per case, 128 cases per pallet. One sku per case
Minimum orders: 1 sku per pallet. 2 or 3 skus per pallet when initiating a new account. One or more, of all 7 flavors, are available per order
Private label and special formulations (more or less spicy) are available
Special packaging formats available: multiple bottles in shrink-wrap, boxed "flights" of various flavors, other?

FLAVOR	UPC CODE	BOTTLES	SHELF-LIFE	UNITS/CASE	CASES
Chipotle	705424000314	5oz / 150 ml	24 months	24	13 x 9 x 8
Gengibre (Ginger)	705424000123	5oz / 150 ml	24 months	24	13 x 9 x 8
Green Jalapeño	705424001052	5oz / 150 ml	24 months	24	13 x 9 x 8
Habanero	7861000201124	5oz / 150 ml	24 months	24	13 x 9 x 8
Maracuyá (Passion Fruit)	705424000116	5oz / 150 ml	24 months	24	13 x 9 x 8
Tena	705424000154	5oz / 150 ml	24 months	24	13 x 9 x 8
Tomate de Arbol (Tamarillo)	705424000147	5oz / 150 ml	24 months	24	13 x 9 x 8

Cuisine of South America and Ecuador

The cuisine of South America reflects a rich diversity of culture and geography. The indigenous foods of pre-Columbian South America have gradually merged with imported cuisines from Europe and Asia. While the Spanish and Portuguese introduced their own culinary traditions to the native peoples of South America, indigenous ingredients changed the cuisines of the Old World. South American contributions include chocolate, vanilla, maize (corn), hot peppers (called ají in South America), guavas, sweet potatoes, manioc (cassava), tomatoes, potatoes, avocados, beans, squash (particularly the ancestor of zucchini), peanuts, quinine, papaya, and turkey. Maize plays a key role in the cuisine of South America, and it is genetically different from the maize now grown in most regions of the world, manifested most obviously in its characteristically large kernels. The potato is another vegetable indigenous to South America that has played an important role in cooking worldwide. There are also many vegetables in South America largely unknown beyond the continent, including ahipa, arracacha, maca, yacon, olluco, and oca.

Throughout South America, there is also an African influence, which has added to the culinary mix Ecuador, as the name implies, straddles the equator, which can be reached from the capital, Quito, in about half an hour. Home to two ranges of the Andes, Ecuador is quite mountainous, although the hot and humid Pacific coast lies to the west of the Andes and the rain forest falls largely to the east. Quito (elevation ten thousand feet) is known all over the world for its architectural beauty and cultural refinement. Unfortunately, for outsiders the elevation can cause discomfort. The city lies within a short distance of the extinct volcano, Pichincha. On clear days, a ring of eight volcanoes can be seen from Quito, among them the fabled Chimborazo and Cotopaxi.

Local dishes: Ecuador has two cuisines: a highland cuisine of the Andes and a lowland cuisine of the coast. Potatoes, indigenous to the Andes, play a central role in Ecuadorian highland cooking, and its magnificent vegetables and fruits are used liberally in recipes. Locro, a thick potato and cheese soup, is sometimes served with avocado slices. Another popular soup, sopa de maní, is made from peanuts. Peanuts also figure in salsa de maní, a dip consisting of unsweetened peanut butter, hot peppers (ají), achiote (annatto), tomatoes, lime juice, garlic, and onions. The paste is also used to flavor meats and vegetables.

Fish is plentiful and most commonly prepared as seviche. One popular seviche from the coastal city of Guayaquil consists of shrimp, ají, and vegetables marinated in lime juice. Once the shrimp are ready to serve, they are garnished with toasted corn kernels (cancha), which add an interesting texture and flavor. Stews are popular in the highlands. The spicy and flavorful pork stew, seco de chanco, is colored with achiote oil and cooked with beer.

Although the people of Ecuador mainly eat fruit as dessert, a richly flavored pumpkin (or winter squash) cake is very popular.