Milk Chocolate Cremosa with Espresso Parfait
Miami chef and restaurateur Michael Schwartz (a friend of a friend) reports that this is one of his best-sellers. “(The) olive oil reinforces the richness of the cremosa,” he says.
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Quarter 4—Italian and Greek Harvest
The fourth quarter of the year always finds me in the Mediterranean for the festive annual olive harvest. Italy, where my identity as the Olive Oil Hunter was forged, welcomes me back each fall like a returning son.
Roasted Asparagus with Marcona Almonds and Manchego
Spanish Marcona almonds, once obscure in the US, are now widely available. They are usually roasted in olive oil, then salted. If you cannot find them, substitute regular toasted almonds or hazelnuts.
Chicken with Romesco Sauce
Originally concocted by shermen in Tarragona, Catalonia, olive oil- and nut-based romesco sauce is often served with seafood. This dish is perfect for a casual supper with friends. Accompany it with a green salad.