From the Iberian Peninsula to Your Table—Presenting Three Spectacular Extra Virgin Olive Oils from Spain and Portugal! Bursting with healthful polyphenols, all have been rushed to you by jet at their peak of flavor and nutritive value. All have been certified by an independent lab to be 100 percent extra virgin. Feature these dazzling EVOOs […]
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.
In my annual visits over the past decade I’ve seen Aussie olive oil production transform from scrappy small-time hobby farmers (many of whom started raising olives as a “second-home” tax break and found they loved it) into an award-winning roster of artisanal producers—still scrappy, always collaborative—who implement some of the most advanced growing and pressing techniques on the globe.
This is a great casserole to make while gardens are still yielding—substantial enough to serve as a vegetarian main course. We love recipes that command you to drizzle extra virgin olive oil straight from the bottle! Yes, I’m a profligate drizzler.
