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Harvest Time Panzanella Salad

Posted on December 21, 2018August 15, 2019 by The Olive Oil Hunter

This salad is a visual and textural beauty that will be the talk of your seasonal table. Serve a cruet of extra virgin olive oil on the side for a transcendent experience.

Tuscan-Style Veal Chops

Posted on December 20, 2018November 13, 2019 by The Olive Oil Hunter

Extra virgin olive oil becomes the base for a savory “board sauce” when mixed with fresh herbs and the natural juices of the meat. Substitute bone-in beef rib eyes or tomahawk steaks if veal is unavailable.

Barbecued Lamb Skewers (Arrosticini)

Posted on December 20, 2018November 12, 2019 by The Olive Oil Hunter

This finger food is very popular in Abruzzo. It is traditionally grilled over a fornacella, a shallow trough of charcoal just wide enough to cook 4 inches of skewered meat. (We use a hibachi or grill pan.) The garlic is my addition.

Quarter 4—Italian Harvest

Posted on December 15, 2018June 29, 2020 by The Olive Oil Hunter

This quarter was a nail-biter, however, despite the odds, we procured three of the finest olive oils in the world.