A Fresh Look at Olio Verde Novello

We are kicking off the new year with another taste of Olio Verde, the fabulous extra virgin olive oil from Castelvetrano, Sicily. By now, you’ve certainly heard of Olio Verde, and we hope that you’ve had the great opportunity to Continue reading A Fresh Look at Olio Verde Novello

Ciao Chow Linda

Many thanks to the blogger at CiaoChowLinda for her great recipe using Gianfranco Becchina’s Sicilian Olio Verde al Limone received from Olio2go. Her Spaghetti al Frutti di Mare is stunning. All of her photography is fabulous! Jump on over to visit her Continue reading Ciao Chow Linda

Saveur Guide to Italian Olive Oils, May 2010

    Saveur Magazine is featuring extra virgin olive oils in the print edition of the May issue, and online as well. We supplied a number of the Italian extra virgin olive oils.  One photo shows Capezzana but names our Continue reading Saveur Guide to Italian Olive Oils, May 2010

Sicilian Potato Salad with Olive Oil, Capers, and Oregano

2 lbs. small heirloom potatoes, cut into 1” pieces ¼ cup Caravaglio Capers, rinsed and drained 1 Tablespoon Cutrera Segreti di Sicilia Oregano 1 small red onion, cut in half, and then into thin half-moon wedges 2 tablespoons of Balsamic Vinegar Continue reading Sicilian Potato Salad with Olive Oil, Capers, and Oregano

The Winning Appetizer and Fabulous Bread

This staffer was invited to a New Year’s Eve party, where an appetizer contest was held. I considered options involving our various products. Little toasts with a savory meat and Il Mongetto fig jam? Little toasts with a dab of Continue reading The Winning Appetizer and Fabulous Bread

Vicidomini Pasta at Olio2go

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

In search of great olive oil in NYC

We spent the weekend in NYC and the highlight was dinner at ESCA, part of Mario Batali’s restaurant empire. Seafood dominates at ESCA, and the service was superb. Of course we discussed olive oil with our servers. Tuscans and Sicilians Continue reading In search of great olive oil in NYC