August 2009


Washington Post Online

Washington Post Online

We’re thrilled with today’s mention ~ Olive Oil with Pedigree ~  in the Washington Post food blog, All We Can Eat!

It was so fun to be interviewed by Jane Black, and even better to see the story in pixels.

She did a great job with our focus on the best Italian extra virgin olive oils and pantry products. Kudos to San Damiano, Olio Beato, Olio Verde, Marfuga L’affiorante, Villa Cappelli and Casa Forcelli Mostarda!

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Villa Cappelli Extra Virgin Olive Oil

Villa Cappelli Extra Virgin Olive Oil

Our friend Kirk Leins has a great and useful site, Notimetocookdinner. We recently had fun with the “Chocolate Olive Oil Cake” discussion and  participated by test-baking the cake with Villa Cappelli Extra Virgin Olive Oil from Puglia. The cake rose beautifully and evenly, and resulted in a moist cake with a great texture.  There were rave reviews both in the office and at home. Simply, divinely, spectacular! Give it a try. You’ll find the discussion and recipe here.

Roasted Tomatoes

Roasted Tomatoes

The bounty of summer is upon us and each day features meals with  fresh produce and great olive oil from Olio2go!

–A lightly prepared tomato “sauce” with heirloom tomatoes, fresh garlic, and basil — and Frantoio di Sommaia.

–Small plum heirloom tomatoes roasted with a a splash of Principe di Mascio DOP Extra Virgin Olive Oil and dash of Canonica Verde’s Umbrian Spice Blend

Roasted vegetables: eggplant, zucchini, onion, sweet red peppers — all with Santisi Extra Virgin Olive Oil

Insalata Caprese with yellow tomatoes, fresh basil, and fresh mozzarella — swirled with Principe di Mascio

Enjoy all that summer has to offer!