Tag Archives: extra-virgin olive oil

California Extra-Virgin Olive Oil Competition

Tweet The California State Fair recently held its inaugural Extra-Virgin Olive Oil Competition and the winning oils will be proudly displayed during the California Exposition and State Fair – July 10-26, 2015. The Extra-Virgin Olive Exhibit is located in California Building-B, with experts on hand to answer everything you want to know about olive oil. […]

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OlioWheel

Tweet Olive oil and food are just like pasta and sauce, some combinations are better than others. Perfect pairings come from recognizing similarities or contrasts of flavor and intensity. The oil shouldn’t overpower the food, nor should the food overpower the oil, thus the dish becomes greater than the sum of its parts. A little […]

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Farro Vegetable Salad

Tweet Emmer wheat, called farro in Italian, is a nutritious grain with a distinctive nutty flavor and chewy texture. Farro is low in fat, high in protein and rich in magnesium and B-vitamins. This dish was the result of rummaging through the pantry and the refrigerator to come up with a quick one dish meal. […]

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Grilled Vegetable Antipasto

Tweet Grilled eggplant and zucchini are layered with just enough ricotta to add a subtle creaminess with very little fat. Packed in individual ramekins, these colorful stacks make for a stunning first course, a healthy addition to brunch or paired with a salad, a satisfying light lunch.     Ingredients: 1 tomato 1 zucchini 1/2 […]

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Carpaccio

Tweet Carpaccio is a very simple Italian starter. Traditionally, it is made with thinly-sliced high quality raw sirloin. This delightfully-different appetizer is topped with arugula and shaved Parmesan, then dressed with a few squeezes of lemon juice and a generous drizzle of robust extra-virgin olive oil. Season with freshly-ground black pepper and sea salt. The […]

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Fresh Fennel and Orange Salad

Tweet Italians characterize fennel (and eggplant) as being either male or female. The “female” fennel has a thick, round, short, stocky bulb that is used raw in salads and also in cooking. The flatter, elongated “male” fennel is primarily used in cooking. The simplest way to enjoy this root vegetable is to drizzle olive oil […]

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Blood Orange Citrus Caprese

Tweet Winter in Sicily is all about the citrus; Oranges, lemons, grapefruit, kumquats, tangerines and citron. The entire island is covered with citrus trees filling the air with their intoxicating fragrance. These winter fruits are perfect plucked right from the tree–no utensils needed. Of course, you ¬†may also turn them into marmalade and preserves, squeeze […]

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Cauliflower with Crispy Crumbs

Tweet I enjoy all sorts of vegetables, but cauliflower is one of my favorites. As a child, my siblings and I were introduced to this cruciferous vegetable with my mother’s Macaroni and Cauliflower soup. I use this healthy, versatile, vegetable in a myriad of ways. I make a tangy lemon and caper cauliflower that can […]

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Chocolate Espresso Olive Oil Cake

Tweet I am not what you’d call a chocoholic, but every now and then, when only something chocolate will do, this cake is guaranteed to satisfy the craving every time. It has a rich, deeply chocolate flavor and is not overly sweet. It requires no frosting, merely a dollop of sweetened whipped cream and perhaps […]

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Gorgonzola Vinaigrette

Tweet As a rule, my salad dressing consists only of ¬†extra-virgin olive oil, vinegar, sea salt and a few good grinds of black pepper. There is an old Italian saying about who should see to the making of the dressing for salad and it goes like this: A miser should see to the vinegar, a […]

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