EVOO Journal
La Potatura
“Every day is a renewal, every morning the daily miracle. This joy you feel is life.” — Gertrude Stein That’s a great reminder for me as I head out for another session of olive tree trimming. It’s the season of La Potatura, or in English – pruning. There’s a window of time between February and April
Torta di Pasqua – Umbria cheese bread recipe
The Torta di Pasqua Umbra is a traditional recipe from Umbria. In every family there is somebody, young or old, male or female, that will make sure to bake enough of them for the Easter breakfast for you, the relatives and the neighbour.s It’s a rich and tasty cheese bread that goes well with all
Family Stories on International Women’s Day
This post is for the women in my family. I have tried to find a picture for each of them that would represent how I see them and what I feel their character was and is to me. I’m from a generation that was raised by women. My teachers were women. What I do today is mostly because of the strong, passionate women I have around. Thank you for your influence, your guidance, your example
Winter Ham & Bean Soup
Ah January and February in Italy. It’s cold. It’s gray. It’s rainy and snowy, and what makes me happy? Well, other than a fire going all day long? SOUP. On repeat. This isn’t just soup season; it’s High Soup Season. I want to feel cozy, and nothing gives me that sensation quite like a savory,
Marco’s Famous Lasagna
Marco makes a mean lasagna. He only had to make it once for my family before everyone started requesting it every Christmas. Recently, we got slew of requests asking for the recipe.
The Bottle
Not far from us lies the village of Deruta. Deruta is a small medieval hilltop town in Umbria famous for its ceramic tradition, which dates back to the 12th century. About six months ago, we began working with one of the most renowned artisans in the area to develop a custom cruet for Olivando. We
Spiced Olive Oil Persimmon Muffins
Amanda’s take on James Beard’s Persimmon Bread Yes, I know. I didn’t write that title without weight. Who the hell am I to re-write the recipe of a master?! Well, I don’t claim to be a chef, and I’m certainly no James Beard, but listen to me when I tell you that I made this
Zuppa alla Frantoiana
It’s Fall, y’all. Soup season is officially here. Time to get cozy. Zuppa alla Frantoiana, aka the olive maker’s soup, is everything you want in a veggie stew. It’s hearty, creamy, and packed full of nutritious autumn veggies.
A Trip to the Perugia Farmers’ Market
Is there anything better than a good farmer’s market? The colorful displays of fruit and veg, the producers’ enthusiasm. Market day gives me that kid in a candy store kind of feeling. You best believe it’s my favorite day of the week.
Pasta alla Norma – A Sicilian Summer Classic
This recipe packs a lot of flavor and will hit your palate with an unforgettable richness. Pasta alla Norma is the perfect late summer dish, when eggplants are at their peak.
Skillet Roasted Tomatoes
These skillet roasted tomatoes are spicy, jammy, & full of umami. This recipe is from our friends Filippo & Katy, who live on the mountain next to ours.
Herbed Whipped Ricotta
Fluffy, creamy herbed whipped ricotta is always a hundred points. The delicate whey curds of ricotta make a fantastic base for all kinds of flavors and layers. Served with Olivando, it’s sure to win over your dinner guests.
Summer Quick Pickles Recipe
In the next installation of our Summer Recipe Series, I’m taking a trip down memory lane. When I was a child, we ate quick pickles throughout the summer. The best thing about this recipe is that it’s super simple. No special equipment or sterilization required!
How to Make Labneh Yogurt Cheese
Labneh is a creamy strained yogurt cheese originating from the Levant which is commonly found in Middle Eastern dishes. Making it couldn’t be easier. There are only two main ingredients: whole milk yogurt and salt.
Panzanella with Tomato Vinaigrette
Panzanella is a centuries-old recipe that dates back to the Middle Ages. It’s the perfect combination of fresh, crisp summer vegetables, tangy vinegar, and herbaceous, grassy olive oil. It was so beloved that it was enshrined by the Florentine Renaissance painter Agnolo di Cosimo’s poem ” Il lode delle cipolle,” or “An ode to onions.”
Basil Pesto Recipe
What to do when there’s more basil than you know what to do with? Pesto, obviously! It’s one of the best summer recipes out there. Here, we’re making it, Ligurian style, just like Nonna Lidia did in the first episode of Samin Nosrat’s Netflix series, “Salt Fat Acid Heat.” I was a little behind the eight ball in
Carciofi alla Romana or Roman Artichokes
Spring is for artichokes One of the aspects of Italian cuisine which I truly love is seasonal eating. Yes, we live in a world where one can find whatever their heart desires at any time of year. However, in this country, there remains an emphasis on seasonality. When I think of summer, I think of
Wild Asparagus Pasta Recipe From Umbria
What is Wild Asparagus? It’s nature’s bounty, and it’s just like it sounds – asparagus that grows wild. No tilling, planting, or watering required! Wild asparagus (asparagi selvatici in Italian) is a perennial flowering plant, and the early shoots are what we use as a spring vegetable. In this post we’re going to discuss foraging
Olive Oil & Sweet Wine Cake with Hazelnuts
If there’s one thing I’ve noticed since we started producing extra virgin olive oil, it’s that many of us are limited in our ideas of how to use high-quality olive oil. The first thing we think of is cooking and drizzling, but there is so much more. In this post, we’re going to talk about
Black Lentil Soup (Zuppa di Lenticchie Nere)
It’s soup season, and there’s nothing like an earthy legume soup to warm you up on a cold day. We’re big fans of lentils around here, as there is no shortage of them in Umbria. Two types that hail from this region are highly favored by chefs worldwide: Castelluccio lentils and black lentils. Black lentils
Porchetta Spice Mix – How to use it the right way.
Porchetta is a traditional street food with an old history. It comes primarily from the central part of Italy. Every town here in Umbria has its secret recipe, and every recipe has its cult followers. Opinions are strong, and comparisons among partisans are sometimes harsh. There’s even a local festival here in Umbria called “Porchettiamo,”