Author Archives : Carol

All Recipes or Posts by Carol

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Ligurian Fish

Ligurian Fish

In Liguria, a main secondi piatti (main course) is fish   The olive oil of the region is delicate oil perfect for fish. In fact, the Taggiasche Olive, from this area ...

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Bruschetta with Mashed Peas

Bruschetta with Mashed Peas

The word “bruschetta” is from the Italian verb “bruciare” which means to burn or toast.  The toasted bread is really a “carrier” for a multitude of toppings.  One of my favorite ...

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roasted-vegetables

Roasted Vegetables

Vegetables roasted with olive oil bring forth new tastes, textures, and delicate sweetness.  Often combined with rosemary and a little garlic, roasting with olive oil will add depth and richness ...

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Bruschetta with Tomatoes

Bruschetta al Pomodoro

Bruschetta al Pomodoro is the most common type of bruschetta known in the United States and in many other countries.  However, the word “bruschetta” is from the Italian verb “brusciare” ...

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Easter, Passover, and Olive Oil

The olive tree and olive oil have been central to springtime celebrations for centuries.   Spring is a time of renewal, new beginnings and celebrations.  Here are a few interesting Easter, Passover, and Olive Oil traditions: Decorating Easter Eggs. Did you know you can create your own dyes from pantry ingredients? By adding olive oil, you can […]

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Olivina in Livermore

Olivina in Livermore, California –  An Interview with owner Charles Crohare I have known the Charles Crohare family, from Olivina in Livermore, for over 10 years.    Charles shared with me the history of the family estate.   Julius Paul Smith, an early pioneer in the California olive oil industry, carved out 2,000 acres of the beautiful […]

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Olive Oil Sommelier Course

Join me at the Olive Oil Sommelier Course at Lake Garda, Italy held from April 3-7, 2017.  This is “A course for food lovers, olive oil tasters, gourmets, food enthusiasts and professionals.” It is a  “wonderfully exciting olive oil & food experience for those who want a deeper knowledge of the production, commercial processes, tasting and innovative use […]

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Flavored Olive Oils: An Italian Perspective

I tend to be a purist when it comes to olive oil. My purism stems from my Italian background where there’s always a preference for fresh ingredients. The original purpose of flavored olive oils in Italy was to preserve ingredients that were out of season, for example: preserving peppers, tomatoes or mushrooms. In fact, the […]

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