-
Sign Up for eNews
About Our Products
Click the image below to learn more about our nutritious, heart-healthy, certified extra virgin olive oil (EVOO).
Monthly Archives: November 2010
Rapini Tossed with Pasta, EVOO and Garlic
Rapini suffers from an identity crisis. It’s also called broccoli rabe, cima di rapa, broccoletti di rape, and several other less formal names. What’s more, rapini is more closely related to turnips than broccoli. Identity crisis aside, cooks — particularly … Continue reading
Bavette Steak w/ Chimichurri Sauce Cooked Via Sous-Vide
Chef Michael Tuohy says he was “slow to embrace” the “sous-vide” cooking technique, in which meat or seafood is put in an air-tight bag and cooked at a low temperature – often in hot water that’s well below boiling. But … Continue reading
Two Ways to Give Your Turkey Sandwich a Flavor Boost
This question is no doubt crossing many people’s minds today: What to do with leftover turkey? We have a couple of suggestions for improving our favorite post-Thanksgiving dish: the turkey sandwich. Our first suggestion: Adopt our friend Bill Briwa’s grilled … Continue reading
Dory Ford’s Little Gem Romaine Salad w/ Grilled Flatbread
If you’re ready for something other than turkey, I’d recommend an excellent salad I had during our recent Harvest Retreat. It delivers several flavor experiences: Little Gem “Hearts of Romaine,” a poached egg, grilled flatbread, pickled red onions, shaved ricotta … Continue reading
Anna Getty’s Carrot & Cashew Soup with Parsley Oil
Soups are one of our go-to dishes when cooler temperatures arrive this time of year. You may have noticed the roasted pear and butternut squash soup we featured earlier this month. Another favorite is carrot soup. It’s a breeze to … Continue reading
Chef Karl Mace’s Farro w/ Roasted Butternut Squash
Karl Mace is a stickler for using local seafood, vegetables, fruits, and “whatever people say is the freshest.” The chef heads the kitchen at the upscale Union Bluff Hotel in the coastal Maine town of York. Mace, a Maine native, … Continue reading
Our Limited Reserve EVOO is Now Available to Order
We’ve begun bottling our Limited Reserve extra virgin olive oil and it’s now available to order. You can click here to order the freshest EVOO we make. Formerly called Olio Nuovo, Limited Reserve is sold during — and a short … Continue reading
Our Limited Reserve EVOO is Now Available to Order
We’ve begun bottling our Limited Reserve extra virgin olive oil and it’s now available to order. You can click here to order the freshest EVOO we make. Formerly called Olio Nuovo, Limited Reserve is sold during — and a short … Continue reading
Olive Oil-Poached Shrimp Atop Cucumber “Linguine”
I’ve been lucky to sample some excellent dishes recently that involve poaching fish and shellfish in extra virgin olive oil. Count among them a succulent, olive-oil poached shrimp dish prepared by Chef Darryl Fletcher at our recent Harvest Retreat. The … Continue reading
Mediterranean Diet Joins United Nations Culture List
The Mediterranean diet got a big shout out from the United Nations this week: It was granted U.N. protection. The Mediterranean diet is rich in olive oil, vegetables, fruit, grains and seafood. The food regimen, Spain’s flamenco dance and Chinese … Continue reading
