Recipes — recipes

We wanted to share an excellent recipe using our strongest olive oil, Guadagnolo Primus from Fattoria Ramerino near Florence, Italy. While cutting through fatty meats is a typical use of a strong, bitter extra virgin olive oil, pairing it with sweet potatoes and cream is a revelation. Try it for yourself. Seriously delicious. Roast Leg of Lamb with Pureed Arugula and Sweet Potato and Guadagnolo Primus Olive Oil* 4-lb bone-in leg of lamb Marinade 1 large yellow onion, peeled and chopped 10 to 12 cloves garlic, peeled 3 to 4 canned plum tomatoes, drained ¼ cup chopped flatleaf parsley ¼...

Because Olioveto carries a diverse selection of extra virgin olive oils, with varying flavor profiles and intensities, to help people choose an oil, I often ask them how they like to use EVOO.  They almost always respond, “On salads”, or “For dipping bread”.  But oh, that is just the beginning! From finishing a bowl of soup to roasted and grilled meats to vanilla ice cream, there are so many ways to use young, flavorful extra virgin olive oil that will elevate any dish.  Today, I wanted to share one of my favorite recipes in which having a green, high-quality olive...

Another installment from my time spent in Hawaii with our friend and mentor, Maria Paola Gabusi (affectionately known as Maripa). Maripa is an EVOO tasting panel leader extraordinaire and director of the prestigious and stringent Leone d'Oro olive oil competition in Lake Garda, Italy. We were there at the invitation of some of the resorts on the Big Island for paired tastings and dinner with their guests and for guided tastings with their chefs.  Maripa is a world-renowned expert on olive oil, its quality, taste profiles, and defects (that remove it from the extra virgin category).  She brought that expertise,...

I really love the recipes from the New York Times and this one was a hit. This recipe, also known as the Giant Green Pie was well worthwhile! Give it a try. And, be sure to include one of our fresh, flavorful and healthy Olioveto Extra Virgin Olive Oils (EVOO). Jenny used our Moraiolo from Tenute Salmareggi for this one. Serves 10-12 people. From the the New York Times recipe section by David Tanis. "This savory pie, called torta pasqualina in Italy, is many times made for special occasions because the preparation is a bit fiddly. The finished product, though,...