For three months now there have been stunning reports of the difficult, challenging, and horrible olive harvest in Italy. Decades have passed since such a crisis last occurred, and that, the Tuscan freeze of 1985, did not reach the broad Continue reading A Sad Olive Oil Harvest for Italy
With the arrivals of the new harvest olive oils comes the first of the new awards and recognitions for high quality extra virgin olive oil. The 2014 Flos Olei, published early in the harvest year, is the well regarded Marco Continue reading Happy New Harvest Year — The 1st Awards of 2014
It could be said that anchovies are polarizing – in a love them or hate them gastronomic way. Yet, anchovies and anchovy sauce are all the rage. National “news” publications: The New York Times, Los Angeles Times, and the Wall Continue reading Colatura di Alici: A burst of Umani Excitement over Anchovies
Slow Food 2013 has just been released and we have a copy that is fresh off the press (just like great olive oil)! The guide carries notations on 1131 quality olive oils from 772 notable producers in Italy. LE CHIOCCIOLE Continue reading Slow Food Extravergini 2013
(updated 4 June 2013) The first of the new harvest’s award winners have been announced. These olive oil competitions are very important in the world of top quality olive oil, as they recognize the year’s worth effort and care. In Continue reading The First 2013 Extra Virgin Olive Oil Award Winners
As we introduce each of our our Italian Extra Virgin Olive Oils, there are two questions we answer most often: (1) What is your favorite olive oil? That’s something akin to which is your favorite child! I may have a Continue reading What’s Your Favorite Olive Oil?
Whether you call it, late summer or early fall, this season is the ideal time for an evening of pizza. Our test kitchen selections were crafted with Crudo Extra Virgin Olive Oil and we substituted Franca Franzoni Chestnut Honeyfor the Continue reading Perfect Pizza, Authentically Italian
I don’t know if my children read this blog. If they do, I will soon be in trouble. But sometimes I’m just a kid and I like to see what I can get away with. As a mother in the Continue reading Acquired Tastes?
Around here we’re calling it “Vici” (VEE-chee) — that’s the Vicidomini artisanal pasta from a family that’s been making pasta commercially since 1812. (Do I hear an overture?) Vicidomini comes to us from near Salerno in Campania — the land Continue reading Vicidomini Pasta at Olio2go