Slide

If you're in the mood to try something new, we put our Italian Raspberry Balsamic Vinegar to work this week as a topping for vanilla ice cream. This works well especially when paired with this raspberry coulis recipe.

Meals such as this herald summer to me. Quick and easy to make with fresh and bright flavors, this salsa makes an excellent foil for succulent grilled salmon.

Making this thin and crispy chickpea flour pancake scented with rosemary is ridiculously simple and the results immensely satisfying. All you need is water, chickpea flour, olive oil, and seasoning. The secret is finishing in a 500ºF oven, which leaves the outside lacy and inside on the verge of creamy and cakey.

Part of quality assurance is understanding an oil is made and how to assess it through both sensory (tasting) and chemical means. I'm a trained taster, and so is Emily, whom I've invited to share her personal story.

Read this early insider report about the table olive harvest, how this crop impacts our town, and a some of our plans.

Spring 2024 Update to our February 2023 essay.  As a food professional and trained olive oil taster, I could not easily imagine enjoying our favorite local artisan-roast coffee (or even Starbucks) with good EVOO, however, on a deeper level I was curious...