Cranberries and pistachios pair so well in these creamy white chocolate truffles but have fun experimenting with your own combinations—the technique is exactly the same.
Ingredients
4 ounces dried cranberries
10 ounces shelled pistachios, divided use
1 pound white chocolate, preferably 35% cacao
1/2 cup heavy cream
2 tablespoons extra virgin olive oil
1 teaspoon vanilla extract
Directions
Step 1
Coarsely chop the cranberries and 4 ounces of the pistachios; set aside. Chop the rest of the pistachios more finely and transfer to a shallow bowl; set aside.
Step 2
Coarsely chop the chocolate; reserve 2 ounces and place the rest along with the heavy cream in a large microwave-safe glass bowl. Microwave at 30% power for 2 minutes, stir, and repeat until the chocolate is not quite fully melted. Out of the microwave, add the remaining chocolate to the bowl, let sit for 2 minutes, and then stir until smooth.
Step 3
Stir in the olive oil and vanilla, then fold in the coarsely chopped cranberries and pistachios. Turn the mixture onto a parchment paper–lined rimmed sheet pan or cookie sheet and gently flatten it with a spatula. Place in the fridge for 20 minutes to firm up for shaping.
Step 4
Once chilled, transfer the paper with the chocolate to your countertop and line the sheet pan with a clean piece of parchment. Using a 1-tablespoon scoop, make a truffle ball and drop it into the bowl of chopped pistachios. Roll it in the nuts, then place on the prepared sheet pan. Repeat with the rest of the chocolate.
Step 5
Place the pan in the fridge to firm up the truffles, about 20 minutes. If not serving right away, place them in a tin or covered dish and keep in the fridge. Refrigerated, the truffles will stay fresh for up to 2 weeks.
A delicious and festive dish, this can be made quite easily with store-bought lobster broth and a pound of cooked lobster meat. I’m also including directions for making it from scratch, if you prefer, simplified by using only tails. You can get even more flavor from two whole lobsters—after steaming, remove all the claw and tail meat, then use all the shells, legs included, for the stock.
Ingredients
For Homemade Lobster Stock:
4 small (4-ounce) or 2 large (8-ounce) lobster tails, defrosted if frozen
3/4 cup freshly grated Parmigiano-Reggiano, divided use
Freshly ground black pepper to taste
2 tablespoons chopped fresh chives
Directions
Step 1
To make the stock: Steam the lobster tails on a rack over simmering water in a large covered pot until they turn a bright red-orange, about 8 minutes. Use tongs to transfer them to a cutting board, then pour the cooking liquid into a 4-cup heatproof measuring cup; if needed, add enough water to make 4 cups.
Step 2
Use kitchen shears to cut through the underside of the shells and remove the tail meat. Slice into 1-inch medallions, place in a dish, and cover; set aside.
Step 3
Heat a large skillet or Dutch oven. When hot, add the olive oil, lobster shells, and all the vegetables. Sauté until the vegetables soften, stirring frequently. Add the tomato paste to the center of the pan and cook it until it darkens in color. Carefully whisk in the reserved liquid, plus another 2 cups of water, the paprika, and the bay leaves.
Step 4
Bring to a boil, then simmer for an hour. Strain the broth into a clean saucepan, pressing down on the vegetables to extract all the liquid. You should have 4 cups; if not, add enough water to make that amount.
Step 5
To make the risotto: Soften the saffron in the vermouth; set aside. Bring the lobster stock to a low simmer in a medium saucepan. Heat a heavy sauté pan or Dutch oven over medium heat. When hot, add the olive oil and shallots, sautéing them until soft, but don’t let them brown. Add the rice to the pan and stir to thoroughly coat with the oil. Cook until the rice is slightly translucent, about 7 to 10 minutes, stirring often.
Step 6
Add the vermouth-saffron mix to the pan and cook until the liquid has nearly evaporated. Ladle 1/2 cup of the hot stock into the rice mixture and stir continuously. When the liquid is almost completely absorbed, stir in another 1/2 cup of hot stock. Repeat until the rice is creamy yet al dente, about 25 minutes (you may not need all the stock).
Step 7
Stir in 1/2 cup of the Parmigiano-Reggiano and the lobster medallions. If the risotto is too thick, stir in any remaining stock or water, 1/4 cup at a time. Season to taste—the risotto might taste salty enough from the cheese but will benefit from a few twists of a pepper grinder. Serve immediately, topping each portion with a drizzle of olive oil and some chives and passing the rest of the cheese on the side.
From the Heart of Il Bel Paese Three Beautiful Extra Virgin Olive Oils To Create Magical Meals with Friends and Family
Enjoy this dazzling trio, hand-selected by your Olive Oil Hunter, with prized varietals from award-winning family farms.
Savor vibrant flavors that reflect bountiful polyphenols, the nutrients responsible for extra virgin olive oil’s many health benefits.
Know that they’re certified 100 percent extra virgin olive oil by an independent lab and were rushed to the US by jet for maximum freshness and flavor.
For millennia, olives have played a part in every aspect of Italian culture, from food to religious observances to medicine. With over 500 olive varieties, the harvest is an especially magical time here. The tourist crowds are mostly gone, the weather is cooler, and the air is perfumed with the green, herbaceous aroma of olio nuovo. But the relaxed pace that a casual visitor might enjoy is a world apart from the intensity with which my Merry Band of Tasters and I move as we hunt for the ultimate extra virgin olive oils for our Club members.
The crafting of olive oil predates the Colosseum, the historic backdrop for the grand tasting organized by international olive oil expert Duccio Morozzo della Rocca as soon as I landed in Rome. We narrowed down our choices to the most promising varietals, all from gold-medal-winning farms, and welcomed the opportunities to strengthen relationships—old and new—that you’ll read about in the following profiles.
“Go South, Young Man”
We had an inkling of what to expect before we landed in Rome, with advance word that it would be a difficult season for many producers in Central Italy—Tuscany, Umbria, Lazio—because of the vagaries of Mother Nature.
This was apparent at the grand tasting organized by international olive oil virtuoso Duccio Morozzo della Rocca, yet we were dazzled by the first batch of samples from other regions. We narrowed it down to our leading contenders and headed east to Abruzzo, then south to Puglia (with a fun side trip to Campania), to create the sensational trio.
In his role as competition panel leader, sensory analysis expert Dr. Marino Giorgetti tastes about 4,000 oils each year! When we met, we formed a mutual admiration society—I expressed my appreciation for everything he has done to deepen the understanding of olive oil’s characteristics, and he graciously acknowledged my decades of work sharing this knowledge through the Club and making exceptional olive oil available to our members.
A Brush with History
In Penne, a town known for its historic brick structures (and the fashion house of Brioni), we worked with Claudio Di Mercurio of Frantoio Mercurius to craft an exquisite Dritta, our medium oil. Dritta means reliable—but never staid—and it lived up to its name once again. We deliciously enhanced it with Leccino and Frantoio. I was equally thrilled when Claudio organized a dinner with Dr. Marino Giorgetti, a groundbreaking figure in the world of extra virgin olive oil.
Dr. Giorgetti’s career started in the early ’80s at the Experimental Institute for Elaiotechnics (the science and technology of olive oil production) in Città Sant’Angelo. He was soon collaborating with Dr. Mario Solinas, the pioneering agronomist who conceptualized the sensory analysis of olive oil. Earlier olive oil assessment had been based purely on chemistry. The organoleptic descriptors used today—including those in our own “Impressions” sections—did not exist. An olive oil could get a pass on paper but completely fail on taste. There weren’t even words to express taste defects that characterize inferior oils. That all changed in 1989, when the International Olive Council adopted the use of sensory analysis, based on the work of Dr. Solinas and his counterparts in five other countries, forever redefining how extra virgin olive oil would be judged.
Since then, Dr. Giorgetti has traveled the world, teaching olive oil professionals how to be panel tasters—the top judges at competitions—using sensory descriptors. For more than 20 years, he has been panel leader and technical director of the Sol d’Oro International Competition, an organization with the foresight to hold separate events for the Northern and Southern hemispheres so that neither is at a freshness disadvantage, given their opposite harvest seasons. This desire to optimize freshness is the same reason that I, each year, divide my olive oil quests between the globe’s halves.
Fratelli Ruggiero’s Nicola Ruggiero, second from left, doesn’t run his groves from behind a desk. Like me, he’s happiest in the field, checking on the olives, watching over the harvest, and enjoying being part of a dedicated team—he’s also pleased to know how much Club members appreciate his olive oils.
The Adriatic Awaits
Our hunt continued in Puglia, where we worked with brothers Nicola and Mario of Fratelli Ruggiero to craft our mild oil, an amazing Favolosa with a touch of Don Carlo. These two olives are modern-era cultivars, celebrated for their divine fruitiness and spiciness—mild, yes, but brimming with amazing aromas and fabulous flavors.
Having reconnected last year with master miller Nicolangelo Marsicani (we originally met over a decade ago!), I was eager to collaborate with him on our exceptional bold selection. I call him the Picasso of olive oil because of his ingenious artistry that went into creating our vibrant and perfectly balanced Coratina.
Puglia also tempted me with its many culinary treasures, from the freshest seafood in coastal Bari to the heartier dishes in storied inland towns like Altamura and Mariotto. I’m thrilled to share some of these delights with you in the recipe section. As always, they—and your own favorite recipes—will be elevated by the delicious oils in this trio.
Happy drizzling!
T. J. Robinson The Olive Oil Hunter®
This Quarter’s First Selection
Producer: Fratelli Ruggiero, Puglia, Italy 2025
Olive Varieties: Favolosa, Don Carlo
Flavor Profile: Mild
After the success of our inaugural Fratelli Ruggiero olive oil last year, I couldn’t wait to reconnect with Nicola and Mario Ruggiero, the fratelli (brothers) creating exquisite liquid gold in Puglia.
From our very first meeting, I felt that Nicola and I were kindred spirits. Just over 20 years ago, while I was starting this Club to bring unmatched fresh-pressed oils to the US, Nicola sensed a growing desire in his country for artisanal EVOO—food-friendly oils with distinctive flavor profiles to lavish on favorite dishes. That was when he decided to add Favolosa to his groves for its herbaceous personality, “with more perfume of green grass,” as he described. Another cultivar, Don Carlo, with notes of Mediterranean herbs, soon followed.
Fast forward to this year’s harvest. Don Carlo was so enchanting when we tasted it at the mill that I decided to create another exciting first for the Club: the combination of Favolosa enhanced with Don Carlo. While most beloved olive cultivars are thousands of years old, these two are making history after mere decades. Both were developed naturally in the late 1980s–early 1990s by the late Giuseppe Fontanazza, director of the Institute of Research on Olive Growing of Perugia and a legend in the field of olive culture. He saw the need for olives that would thrive in the face of growing environmental challenges such as drought and disease while, of course, producing stunning oils.
At dinner with Nicola Ruggiero in the historic town of Altamura, we feasted on frittata with zucchini and mint, zucchini carpaccio with wild arugula, slow-cooked lamb, and pane di Altamura, its namesake crusty bread in a wondrous shade of yellow. “We exert a lot of effort for 12 very tough months,” Nicola told me as we toured the groves. “Sometimes I think, why am I doing all this? But when there is passion, the results are beautiful. It’s also beautiful to have a partner and a friend like you and to know that our oil is so well received by your Club members. I hope they enjoy it in good health.”
The Favolosa and Don Carlo trees are indeed thriving in the Ruggiero groves, thanks in part to genetics but also to key steps Nicola and Mario have taken. Because of less rain each year, they switched to a more targeted irrigation system that uses water more efficiently. They also insist on top-of-the-line milling equipment. When other producers doubted such big investments, Nicola waved them off, knowing that these decisions would all be reflected in the bottle.
As happened to many other producers this year, a good number of blossoms in the Ruggiero groves were lost to frost. In this situation, a tree, despite bearing less fruit, will still provide the same amount of energy for the fruit’s development, causing the existing olives to ripen faster than normal—making it easy to miss the magic window, the perfect time to harvest for optimal flavor. But the Ruggiero team knows when and how to harvest. On hand this season was Dr. Andrea Pezzolla, an agronomist born and raised in Puglia and a highly sought-after miller. Talk about a small world—he spends a month in the Southern Hemisphere during its harvest and often works with our Australia-based friend and producer Leandro Ravetti. We so appreciated Andrea’s input as we perfected the final blend.
My Merry Band of Tasters and I were able to explore more of Puglia on this trip, especially the food! One bite and we knew why Puglia is called the breadbasket of Italy—its locally grown durum wheat gives bread and pasta unique flavor. I’ve translated the most delectable dishes into recipes that you can enjoy, each elevated by this marvelous olive oil.
Lunch at the mill was always a treat with focaccia adorned with fresh tomatoes and onions from Panificio Piscopo, an Old World–style bakery founded in 1900 in the neighboring town of Mariotto.
Impressions and Recommended Food Pairings
This exquisite expression of the Favolosa and Don Carlo olive varieties is both vibrant and rare. Inhale the freshness of green grass and tomato leaf along with baby spinach, Belgium endive, arugula, celery, parsley, basil, green banana, apple, and vanilla. On the palate, it’s bright and persistent, evoking fresh walnut, tomato, and celery leaf, with the lingering bitterness and spiciness of arugula and white pepper and pleasing notes of sweet almond on the finish.
It’s perfect for mild vinaigrettes to drizzle on salads and other greens. It will elevate smoothies, yogurt, eggs, mozzarella, fresh tomatoes, and avocado. It will enhance chicken scarpariello,* turkey, mild fish, and shrimp dishes; pasta sauces; Tuscan braised green beans; root vegetable soups; grains and legumes, especially white beans and lentils; and lingue di gatto and other cookies.
*See the recipe section below for bolded dishes.
This Quarter’s Second Selection
Producer: Frantoio Mercurius, Abruzzo, Italy 2025
Olive Varieties: Dritta, Leccino, Frantoio
Flavor Profile: Medium
An invaluable tip from olive oil expert Duccio Morozzo della Rocca, a charter member of my Merry Band of Tasters, motivated me in 2018 to check out Claudio Di Mercurio’s farm in Abruzzo. Claudio, Duccio said, was milling exquisite olive oil on his 60-acre farm. Though a novice (Claudio produced his first oil in 2010), his oils were already winning awards. We even had a mutual friend—Giorgio Mori—a manufacturer of high-end olive milling equipment, who helped Claudio outfit his state-of-the-art olive mill.
Though I’d made many trips to Italy, I’d never visited Abruzzo until then. This stunning region, pinned between the Apennine Mountains and the Adriatic Sea, is known as the greenest region in Italy. (Incredibly, 70 percent of the European continent’s species of wildlife call Abruzzo home.) When we first met, the genial Claudio introduced me to an Abruzzese cultivar—Dritta (rhymes with Rita). I was positively captivated. I couldn’t wait to share this remarkable oil with my Club members. Unbelievably, this is the eighth consecutive year this vigorous, highly dependable olive has met my rigorous standards. Its record is unprecedented. Most olive cultivars alternate yearly between high and low production, allowing the trees to restore their energy.
There was a bit of “shrinkage” (wink, wink) from the meat board before gifted cook Graziella Di Mercurio served yet another sumptuous feast to my team and me. As you know, gauging an oil’s food-friendliness is a critical step in our selection process. We were especially eager to try Frantoio Mercurius on an Abruzzean specialty: seasoned skewers of cubed lamb—arrostincini—prepared on a trough-like grill called a mangal. The combination was ethereal.
This year, Claudio and his family welcomed my team and me to their hilltop home near Penne with their usual effusive warmth. It’s always great to affirm our strong bond by catching up in person with each other’s lives.
Claudio sprang a delightful surprise on me during my recent visit: He thoughtfully invited the esteemed olive oil expert Dr. Marino Giorgetti to join us for dinner one evening. I was thrilled to meet this olive oil pioneer. Read more about Dr. Giorgetti’s significant contributions to the development of standardized sensory criteria for olive oil above.
Once again, this was a great year for Claudio’s olives—he tends a healthy mix of Dritta and other Italian varietals. No surprise: Abruzzo’s isolation and unique microclimates have favored its olive trees for thousands of years. Its oils were praised by ancient Roman poets like Virgil and Ovid, who, if they could taste the current early harvest of “liquid gold” from Frantoio Mercurius, would faint with joy.
Also swoon-worthy are the magnificent meals Claudio’s sister Graziella prepares in a rustic stonework kitchen/pantry attached to the house. She pays homage to Abruzzo’s fabulous gastronomic heritage by cooking festive dishes like porchetta (slow-cooked spiced pork roll), stracciatella (a brothy soup with pasta), and my new favorite—tacchino alla Canzanese (boned and braised turkey, served with its natural gelatin). I felt supremely honored when Claudio confided that the family prepares these dishes for Easter, Christmas, and “when T. J. visits.”
I predict you will enjoy this extraordinary blend on a multitude of winter dishes. See my specific suggestions below.
A systems engineer by trade, Claudio Di Mercurio added passion to his analytical skills to produce some of the planet’s most exquisite oils. At the farm he’s lived on since he was six, Claudio and his family tend more than 4,000 olive trees, many of them a century old. They are so proud to share with you the blend we created for your winter dining pleasure, featuring the stalwart Dritta, its complexity amplified by a touch each of Frantoio and Leccino.
Impressions and Recommended Food Pairings
Enhanced with Leccino and Frantoio, this Dritta delights. Take in the rich aromas of Tuscan kale and other dark leafy greens, artichoke, rhubarb, hazelnut, dark chocolate, apple, and culinary herbs like thyme, sage, and wild mint. These notes echo on the palate, along with the bitterness of radicchio, the sweetness of vanilla bean, and the spiciness of Szechwan peppercorns.
Drizzle it on salads with nuts and fruits, steamed artichokes, borlotti and other beans, even chocolate ice cream. It enriches frittatas, minestrone, pallotte cacio e uova* and other simmered tomato sauces; crown roast of lamb, pork, and game; salmon, tiella Barese, and other shellfish dishes; whole roasted carrots and other root vegetables; apple spice muffins and other baked treats, like banana and pumpkin quick breads.
Earlier in this report, I refer to Nicolangelo Marsicani as the Picasso of olive oil, for his bold genius. I also think of him as a poet, heeding Emily Dickinson’s rule to “tell the truth, but tell it slant.” Sometimes he speaks in riddles, like the Sphinx.
Even the label on the extraordinary EVOO that bears his name is cryptic. When I ask him what the pentagon figure means, he pauses, then intones, “Perfect balance.” To me, the five-cornered shape looks like a constellation, reminding me that the stars must align when I select a superlative EVOO for my Club. Nicolangelo agrees, and we hone in on five critical factors that go into the production of a perfectly balanced olive oil: cultivar, climate/terroir, weather (Mother Nature), grove, and miller.
Let’s lead with the miller. Asked how he got his start, Nicolangelo quips, “Trapiantato,” “transplanted,” or, colloquially, “born this way.” I chuckle, but it’s accurate—the Marsicani family’s olive mill, in the town of Cilento, in Campania, was registered with the chamber of commerce in 1928. Over time, the farm passed to Nicolangelo. He dismisses his early work in the “traditional old style, with a dusty mill and not taking care of things.” Everything changed when he “discovered tasting,” in the early 2000s. (Read about the science of olive oil tasting in the Pressing Report intro.) “From night to day,” he says; he modernized the mill with state-of-the-art equipment to focus on crafting ultra-premium, high-polyphenol EVOO.
The Marsicani farm is an elite-level hub for quality-obsessed growers and millers across Italy—talented farmers bring their finest fruit to press, inspired millers come to collaborate, and the cross-pollination of expertise and experimentation forms lasting relationships and elevates the quality of Italian EVOO.
Left: Esteemed master miller Nicolangelo Marsicani and I talk shop among fruit-laden olive trees. Nicolangelo’s century-old family farm (named Mill of the Year three times by Gambero Rosso) is in Campania, but he travels throughout Italy and the world as a consultant and teacher, sharing his vision and honing his own skills. Right: We celebrate our collaboration at Zi Filomena, an elegant traditional ristorante in Campania, where Nicolangelo has been a regular for decades. Amid savoring our immensely food-friendly Coratina on the array of delectable seasonal dishes, we toast to you!
Reciprocally, Nicolangelo travels throughout the country, teaching (“learning,” he amends) and consulting at premier olive farms such as Fratelli Ruggiero, where we first collaborated last year. (We’d met more than a decade before, an encounter I recall with fond amusement, as it was clear that he was testing me. Fair enough—as an American in a safari hat, I’m accustomed to proving my bona fides.)
With the paucity of olives in central Italy this year, Nicolangelo and I convened in Puglia, along with Michele Siniscalchi, a gifted technician who works regularly with the master miller. Our sights were set on a field of gorgeous Coratina, a challenging cultivar that, when handled right, makes an exquisite oil: spicy, robust, mind-blowing. Anticipating the “magic window,” we had to wait a few days as the fruit came off the tree in stages; this enabled us to harvest successive batches of the same crop while the weather cooled a bit.
In the mill, Nicolangelo and Michele used “white gloves,” as the former puts it, modulating the crushing speed halfway through, slowing down the process to bring softer, rounder “edges” to the flavors. The different micro-batches combine to create a complex, dimensional, ultra-green-grassy-herbal-nutty, big, bold, fantastic oil.
Left: Behold these gorgeous Coratina olives—although only the dazzling green fruit gets pressed into liquid gold. Early-harvest EVOO, bursting with polyphenols, is also the most flavorful and aromatic. Right: Tasting panel leader Nicolangelo Marsicani and I evaluate the top contenders of the season. As vice-president and head of education of Oleum, an international community of olive oil experts, Nicolangelo leads training workshops to improve olive oil quality worldwide.
Impressions and Recommended Food Pairings
This assertive Coratina is intense and complex on the nose, rich with the aromas of almond, artichoke, green grass, arugula, kiwi, fennel, oregano, rosemary, and black pepper. The intensity continues on the palate, with notes of green almond and wheatgrass; herbs like wild mint, oregano, and sage; the bitterness of chicory and green tea; and the persistent spiciness of black pepper, celery leaves, and watercress.
Lavish it on fried eggs; salads with kale and other dark greens; focaccia con patate,* crusty breads, and pizza; steak, veal, tuna, and sword-fish; curries and other Asian dishes. It will elevate creamy mushroom ragoût; winter veggies like broccoli and Brussels sprouts; hearty braises, bean soups, roasted potatoes, and roasted radicchio; aged cheeses; and double chocolate bundt cake and other dark chocolate desserts.
*See the recipe section below for bolded dishes.
Olive Oil and Health
Hydroxytyrosol from Olives Is a Neuroprotective Agent
One of the most powerful polyphenols in olive oil is hydroxytyrosol. Consuming hydroxytyrosol is linked to benefits in neurological, cardiovascular, and metabolic health, and the compound has demonstrated anti-inflammatory, anti-cancer, neuro-protective, and immuno-protective effects. A recently published scientific review in the journal Foods examines the growing body of evidence supporting the characterization of hydroxytyrosol as a “functional food,” with emphasis on its effects on neurological and cognitive processes.
What is it?
Hydroxytyrosol (hi-droxy-TY-roh-sol), abbreviated as HXT, is a phenol, a natural chemical that is both water-soluble and attracted to fats, which means that it can pass through cell membranes. Its chemical structure also explains its strong antioxidant and anti-inflammatory properties. HXT occurs mainly in olives—olive oil, fruit, leaves, and pulp—as well as in red and white wines.
What does HXT do in the brain?
HXT interacts with the brain and its vascular (blood vessel) system in 3 ways: 1) as an antioxidant and anti-inflammatory agent, HXT helps prevent damage to cerebral blood vessels and improves their function; 2) lab studies show that, by reducing oxidation and inflammation, HXT helps maintain the proper functioning of the blood-brain barrier (BBB), a crucial filter inside the brain’s blood vessels that controls what substances enter and exit the brain; 3) in studies in humans, consuming HXT in the form of high-phenolic EVOO resulted in less “leakage” across the BBB and, as reflected in participants’ performance on cognitive tests, improved connectivity between brain regions.
HXT and its metabolites (the components of a substance that are formed when metabolic processes, such as digestion, break it down) are able to cross the BBB to interact with specific brain processes, enhancing protective activity and dampening inflammatory activity that is linked to depression and cognitive decline.
How much HXT is needed to obtain its benefits?
In studies in humans, the above benefits were observed with an HXT intake ranging from 7 to 15 mg/day. In terms of EVOO, this translates to a daily consumption of about 25 to 50 ml of high-phenolic olive oil, or ~2 to 3 tablespoons. Table olives—regardless of their color or brining—also provide an excellent source of HXT.
What’s next for HXT?
This body of promising evidence has intensified interest in the development of HXT-enriched foods and other ways of delivering this health-promoting compound. HXT is highly bioavailable, which means that, after it is consumed and digested, it is readily absorbed and transported by the body. So, for now—perhaps for always—the most effective, efficient, and delicious way to obtain the neuroprotective benefits of HXT is “food-first,” via high-phenolic EVOO.
Reference: Martínez-Zamora Z. Foods 2025;14(21):3624.
Kudos from Club Members
I love being part of this club! They have such incredible olive oils, stories of their travels, and superb recipes. I love being part of this club!
Tamyra N.Lewisburg, TN
Can't Live without it! My favorite olive oil in the world!!! Can’t live without it!!!
Deborah P.Oneonta, NY
Worth every penny! Every time! Some of the best stuff on earth! Been a member for years! Worth every penny! Every time!
Linda H.Chance, MD.
Fabulous olive oils AND service I have been a customer for more than 10 years. Their olive oils are fabulous. And they are fabulous. And they are absolutely wonderful to deal with!
Jeffrey S.Louisville, KY
Recipes
Double Chocolate Bundt CakeThis rich and tender cake is a crowd pleaser. If you’d like to gild the lily for a triple chocolate cake, instead of the confectioners’ sugar, melt 1/2 cup half-and-half with 6 ounces dark chocolate pieces and drizzle over the top. Note: For an easy release, be thorough when you prep the bundt pan. Ingredients… view recipe
Lingue di Gatto CookiesBecause of their shape, these cookies are called lingue di gatto, or cat’s tongues. They’re ubiquitous in Italy, enjoyed as a treat with espresso or served as a garnish for gelato and custards (they double as a spoon!). Chilling the piped dough before baking will help the cookies keep their shape, but they do spread… view recipe
Tuscan Braised Green BeansThis is a zesty alternative to steamed green beans, with ingredients that reflect the colors of the Italian flag. Ingredients 1/4 cup extra virgin olive oil 1 medium onion, diced 4 garlic cloves, minced 1 pound fresh green beans, ends trimmed 4 fresh plum tomatoes, diced, or one 14-ounce can diced tomatoes Coarse sea salt… view recipe
Roasted Whole CarrotsCarrots in various hues make a glorious presentation. Ingredients 12 carrots, scrubbed or peeled and trimmed as needed 3 tablespoons extra virgin olive oil, plus more for drizzling 2 teaspoons coarse sea salt 1 teaspoon freshly ground black pepper 1 tablespoon balsamic vinegar of Modena, plus more for drizzling Maldon sea salt flakes Directions Preheat… view recipe
Tiella BareseTiella, named for the ceramic cookware this dish is traditionally baked in, consists of layers of potatoes, mussels, and rice. This version was inspired by the way it’s made in Bari, the vibrant city on the Adriatic Sea. Tiella is said to have originated during Spanish rule in the 16th century, which explains why it’s… view recipe
Creamy Mushroom RagoûtThis earthy medley is easy and very versatile. Serve it over pasta, polenta, or rice, or stir it into a flavorful risotto. Replace the cream with vegetable broth for a vegan version. Ingredients 1 cup dried porcini mushrooms 2 cups boiling homemade or low-sodium store-bought chicken or vegetable broth 3 tablespoons extra virgin olive oil… view recipe
Chicken ScarparielloThis one-pot meal is hearty, tangy, and perfect for a Sunday night supper with family or friends. The name is Italian for “shoemaker’s chicken.” Some versions contain potatoes, but I prefer to leave them out or substitute mushrooms. If you are unable to find pickled cherry peppers at your local market, feel free to substitute… view recipe
Crown Roast of LambThis is an elegant yet easy dish that will wow your guests. A crown roast is simply two racks of lamb, 7 or 8 chops each, tied together at the ends to form a circle. You can do it yourself with butcher’s string or ask your butcher to assemble it for you. The meat is… view recipe
Focaccia con PatateIn Southern Italy, mashed potatoes are often worked into focaccia dough, but I like to use thin slices of potato as a topping. Fingerling potatoes yield perfectly sized discs, but you can also use creamer or new red potatoes. Getting the slices as thin as possible is more important than the diameter so that they’ll… view recipe
Pallotte Cacio e PepeSimilar to arancini (rice balls) but even simpler to make, pallotte cacio e uova—cheese-and-egg balls—are a classic poor man’s dish from the Abruzzo region that was traditionally made from leftovers. The balls are usually deep-fried, but I prefer to sauté them for a lighter taste. Often served as a first course, they also make a… view recipe
This rich and tender cake is a crowd pleaser. If you’d like to gild the lily for a triple chocolate cake, instead of the confectioners’ sugar, melt 1/2 cup half-and-half with 6 ounces dark chocolate pieces and drizzle over the top. Note: For an easy release, be thorough when you prep the bundt pan.
Ingredients
1 tablespoon butter, softened
3/4 cup unsweetened cocoa powder, plus 2 tablespoons for the pan
1 1/2 cup all-purpose flour
1/4 cup white or golden whole wheat
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup sour cream
1/2 cup extra virgin olive oil
2 large eggs, beaten
1 cup freshly brewed coffee, cooled to room temperature
2 teaspoons vanilla paste or extract
5 ounces coarsely chopped dark chocolate
3 tablespoons confectioners’ sugar
Directions
Step 1
Preheat the oven to 350°F. Lightly brush the inside of a 12-cup bundt pan with the softened butter, getting into every nook and cranny (the more complex the style, the more thorough you need to be) and all over the center tube. Place the 2 tablespoons of cocoa in a small strainer and tap it around the inside of the pan, sprinkling it evenly over the butter, including the center tube. Invert the pan over your sink and tap it lightly to shake out any excess cocoa; set aside.
Step 2
Into a large bowl, sift the flours, cocoa powder, sugar, baking soda, baking powder, and salt through a strainer, then whisk to combine.
Step 3
Place the sour cream in a separate bowl and whisk in the olive oil, then the eggs, coffee, and vanilla. Pour it over the flour mixture and whisk to combine. Fold in the chopped chocolate.
Step 4
Pour the batter into the bundt pan and gently tap it on the counter to level it and remove any air bubbles.
Step 5
Bake for 50 to 60 minutes, until the cake starts to pull away from the sides of the pan and the tip of a sharp knife inserted into the cake comes out clean. Let cool for 20 minutes, cover with a cake plate, and invert. Lift off the pan and let the cake come to room temperature. (If the cake won’t come out, run a small silicone spatula around the inside perimeter of the pan and around the center tube, then invert again.)
Step 6
Before serving, place the confectioners’ sugar in a small strainer and tap the edge with two fingers to dust the top of the cake.
