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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.
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The Daily Olive Oil Shot: A Simple Health Ritual
A small morning shot of fresh extra virgin olive oil delivers polyphenols and antioxidants linked to heart health and lower inflammation, if the oil is fresh.
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What Makes Italian Olive Oil Different?
Italian olive oil has a global reputation, but what actually sets it apart? Regions, varieties, tradition, and the traps to avoid when buying it.
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How to Use Balsamic Vinegar (Beyond Salad)
Real DOP balsamic is too good for just dressing. Here are the best ways to use aged balsamic vinegar from Modena, sweet, savory, and surprising.
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Why Does Good Olive Oil Cost More?
Real extra virgin olive oil can’t be made for a few dollars. Here’s where the cost comes from, and why cheap “EVOO” is often too good to be true.
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Olio Nuovo vs. Regular Olive Oil: What’s the Difference?
Olio nuovo is the just-pressed, unfiltered first oil of the harvest. Here’s how it differs from the everyday olive oil on store shelves.
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How to Taste Olive Oil Like a Pro
Professional olive oil tasting has a method, warm, swirl, slurp, swallow. Here’s how to taste EVOO like a judge and spot quality (and defects).