Posted by Olivia on Thu, January 28, 2010
This tasty pizza showcases of one of my favorite olive oils—Olio Nuovo. Literally "new oil," Olio Nuovo taste like pure, fresh greenness. Best used within three months of being pressed, …
Read entry »Posted by Olivia on Mon, January 25, 2010
Fragrant Limonato olive oil works overtime, both flavoring the succulent lamb in this recipe and keeping it moist on the outside with a nice crust on the outside. A perfect …
Read entry »Posted by Olivia on Thu, January 21, 2010
As we speak, we are in the middle of The Sonoma Valley Olive Festival, an exciting three-month-long celebration of all things olive. The Sonoma Valley Visitors Bureau has put together …
Read entry »Posted by Olivia on Mon, January 18, 2010
Things have been extra-busy lately. If I'm not at work, I'm working from home, working in an internet cafe, or driving to or from work. Still, a girl has got …
Read entry »Posted by Olivia on Fri, January 15, 2010
Fresh hummus, like fresh pesto, is one of those recipes that will shock you with its simplicty. And once you've tasted fresh hummus, you'll never go back to the storebought …
Read entry »Posted by Olivia on Wed, January 13, 2010
In the spirit of a healthy new year, I've been investigating the wonderful uses for olive oil beyond just dipping crusty bread in it. The sky is, as they say, …
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