November 2009


This morning I surfed upon this lovely blog post about pressing the new harvest oil in the Appenine mountains of Tuscany. 

We are at the most exciting time of the year. Two great events come together at Olio2go. As with all retailers, we enjoy the rush of the holiday season. The highlight is the arrival of the new harvest olive oils. Today we are awaiting the truck carrying Olio Verde Novello and Tenuta di Capezzana Olio Nuovo, fresh from Italy! The Thanksgiving holiday caused a slight delay in the conveyance of the oil  to our warehouse in Fairfax.

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We’ve spent some time this morning, looking at pricing and shipping costs. Another retailer, and one that we greatly respect, is offering flat rate shipping. It’s something like $8 no matter what non-perishables are in the package. That sounds like a great deal, doesn’t it? On the oils that we both carry, they charge $5-$7 more per bottle. Go figure.

Our rate may seem high for the first bottle, $8-12 depending on weight and distance (and rural locale), then each additional bottle adds only 50-cents to $1. At Olio2go, the savings really add up with larger orders!

Four lovely red bell peppers, stuffed with breadcrumbs, herbs, and cheese.

A perfect fall or winter meal.

A perfect Sunday evening meal, especially on a rainy day. Stuffed Peppers, known as my best effort toward my Grandmother’s Stuffed Peppers. Lucille’s “people” were from Lipari, a tiny island off the coast of Sicily. Southern Italian cuisine was all that we knew at her table. As always, this uses an extra virgin olive oil from Olio2go.

 
4 large Sweet Bell Peppers (I prefer the sweetness of reds); trimmed, with top and seeds removed
 
4 C breadcrumbs (homemade are best)
1-1/2 C parmesan cheese
3-4 T parsley
6-10 basil leaves
extra virgin olive oil (Colli Etruschi used in this recipe)
 
Sauce
1 can San Mazano DOP or Roma tomatoes (28 oz); quickly pulsed in food processor
1 T sugar
2-3 T of tomato paste
Bay leaf
1 t oregano
ground red pepper
 
chicken broth
 
Sauce: Add the crushed tomatoes, sugar, paste, bayleaf, oregano, and a shake of ground red pepper to the 6 quart dutch oven.
 
Mix together breadcrumbs, cheese, chopped parsely and basil. Add 3-4T of chicken broth to moisten bread crumbs. Stuffing should remain crumbly. Stuff the peppers with the breadcrumb mixture. Place in pot as shown. Drizzle extra virgin olive oil over the tops of the stuffed peppers.
 
After 45 minutes, spoon sauce over the tops of the peppers. Add chicken broth to the sauce as needed to keep it “loose”. Cook on low-medium heat for 1.5 hours until peppers are tender and can be cut with a spoon.