Recipes

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,...

I recently spent some time in Hawaii with our friend and mentor, Maria Paola Gabusi (affectionately known as Maripa), 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, together with her sense...

Jenny was at it again, baking up a storm. This time it was Olive Oil Crackers from a favorite recipe in the book - Ottolenghi The Cookbook. Made good use of Olioveto's Extra Virgin Olive Oils (EVOO). This time it was the Bio Blend from Torre Bianca. They are perfect fresh from the oven, as crisp as can be, served with cheeses or dips. Makes about 25 crackers. Ingredients 2  cups / 250 g all-purpose flour, plus extra for dusting (14 2/3 ounces) bread flour 1 teaspoon baking powder scant 1/2 cup / 115 ml water 5 teaspoons / 25...

Jenny is taking this time to bake, and doing a wonderful job of it. She loves this recipe from America's Test Kitchen, and is sure you will too! Give it a try. It takes very  little  actual work time, but you do have to start ahead of time as it takes 18 hours to rest the dough. All worthwhile! Try it yourself, along with your Olioveto Extra Virgin Olive Oils (EVOO). Jenny used our Moraiolo from Tenute Salmareggi for this one. Serves 4-6 people. From the America's Test Kitchen recipe magazine... "The dough for this pizza requires a 16-24 hour...