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From the Grove: A July Update from Paciano, Umbria
A July update from our Paciano, Umbria olive grove: how the trees are handling a hot, dry summer, where the fruit stands, and what it means for your October reservation.
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Welcome to the SOLO Grove Club
More than a loyalty program. Membership in our grove. Earn Olive Points on every bottle and rise through four tiers, from Olivo to Ambassador.
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The June Drop: What’s Happening in the Grove Right Now
Olive trees are shedding fruit right now — and that’s a good thing. Stijn explains the June drop, what it means for your olive oil, and why this season is looking unusually promising.
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Caprese Salad, Elevated with Fresh Olio Nuovo
Heirloom tomatoes, fresh mozzarella, basil, and fresh olio nuovo. The simplest Italian salad — proof that great olive oil changes everything.
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Burrata, Mortadella & Focaccia: A 30-Second Italian Sandwich
A 30-second Italian sandwich that eats like a restaurant course. Warm focaccia, burrata, pistachio mortadella, crushed pistachios, basil, and olio nuovo.
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5-Minute Tuna, Artichoke & Pistachio Crostini
A quick snack that isn’t boring. Creamy tuna, grilled artichokes, parsley, and pistachios on crostini — huge flavor in five minutes.
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Crispy Roasted Chicken with Chimichurri
Crispy roasted chicken finished with fresh chimichurri — parsley, garlic, vinegar, chili, and good extra virgin olive oil. Simple food done right.
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Old-School Pesto in a Mortar (Why It Hits Different)
There’s a reason chefs still make pesto by hand. Fresh basil, toasted pine nuts, Parmigiano, and extra virgin olive oil — crushed in a mortar, no blender.
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The Easiest Burrata Appetizer (Pesto + Crostini)
Creamy burrata, fresh pesto, and crisp crostini — a simple 3-element appetizer that hits way above its weight, made with good olive oil and good bread.
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Pan con Tomate: The 5-Minute Spanish Olive Oil Classic
Pan con tomate is the simplest way to show off great olive oil — grated tomato, a generous pour of EVOO, flaky salt, good bread. Ready in 5 minutes.
