Molto Gusto by Mario Batali

More great food from Mario Batali

Listed on page 141 of the new just-out-this-week Molto Gusto, Easy Italian Cooking are Mario Batali’s favorite extra virgin olive oils. At Olio2go, we carry seven of his favorites!

From the Italian Riviera/Liguria, described as delicate and light, with a grassy fragrance and less viscosity than Tuscan oils: Rosmarino (Santa Chiara), and Vittorio Cassini Classico.

From Tuscany, described as more intensely green in color and flavor; powerful players in any dish: Tenuta di Capezzana, Frescobaldi Laudemio, Badia a Coltibuono, and Volpaia.

From Sicily, described as similar to Tuscan, but we find Sicilians to be more grassy: Gianfranco Becchina’s Olio Verde.

Visit Olio2go, where you can buy Molto Gusto AND the new oils listed here!

[links updated 12/31/12]

Some day I am going keep track of how many ways I use olive oil in the course of a day or week….in the past few days, the meals and snacks have included Chocolate Olive Oil Cake (Mosto Novello), fried eggs with Olio Santo, Tabbouleh (with Capezzana Olio Nuovo), Bruschetta (Capezzana), and the list goes on.

We're even more inspired with the new cookbook found on the Olio2go site. This one is Simple Italian Snacks. We’ve also just added Mario Batali’s fabulous Molto Italiano, and next week we will have his new release, Molto Gusto.

Jimmy Fallon, Mario Batali Cooking Video from New Yorker Mario Batali on Jimmy Fallon made tasty Fettucine with Lobster and Budding Chives…but what’s the olive oil??!! Why, that’s Tenuta di Capezzana Extra Virgin Olive Oil. Thanks to our friends at Manicaretti for finding this!

….as seen on New Yorker Video…

Great dining in NYC

Great dining in NYC

We spent the weekend in NYC and the highlight was dinner at ESCA, part of Mario Batali’s restaurant empire. Seafood dominates at ESCA, and the service was superb. Of course we discussed olive oil with our servers. Tuscans and Sicilians were served!(That’s not a mention of my roots!)

The wall niches were filled with wines and olive oils. Olio Verde had a prominent place as did Capezzana and Titone DOP Valli Trapanesi Biologica (Organic). You can make these fine selections at Olio2go.

Just to tantalize…our menu selections included…Polipo – Grilled octopus with giant corona beans and preserved sorrento lemon. …Insalatina Amara – Salad of wild and italian bitter greens with dandelion honey vinaigrette…Cavatelli with Clams….Pollo – Organic chicken with fregula, calabrese olives and lemon…Gelati  a selection of three with Balsamic and Honey as the highlight!

The March 2008 Food & Wine magazine caught our attention with a great cover and “An American Chef’s Easy Italian Recipes”.  The story begins on page 28 with “How to Cook Like You Own an Italian Villa”, a quick gastronomic tour of Umbria with Matt Molina, of LA’s Osteria Mozza….associated with La Brea Bakery, Nancy Silverton, Mario Batali, et. al. There are nine recipes, and eight of them use Extra Virgin Olive Oil.

Here are Olio2go’s Umbrian recommendations for the olive oil paired with each recipe:

A fine Umbrian extra virgin olive oil

A fine Umbrian extra virgin olive oil

Salt Roasted Shrimp  — Canonica Verde Novello

Umbrian Lentil Stew with Olive Oil Fried Eggs — Il Frantoio Amelia

Pan Seared Pork Chops with Green Peppercorn Sauce — Sportoletti Organic

Balsamic-and-Rosemary-Marinated Florentine Steak — Marfuga L’affiorante

Giant Grilled Hunks of Bread — Canonica Verde Novello

Watercress, Avocado, and Walnut Salad — Sportoletti Organic