Alice has been the Formaggio Kitchen baker for more than 25 years, and we love to test our hands at her recipes from time to time. These tender and delicious olive oil cakes are the perfect way to show off the subtle flavors of your favorite olive oil! When she makes a batch for the Continue Reading »
The winter of 2013-2014 was too mild. The spring and summer that followed, by contrast, were cool and wet. These seemingly innocuous conditions led 2014 to be one of the worst olive harvests on record in Italy and in parts of France. Bactrocera oleae, commonly known as the “olive fruit fly,” annually torments olive farmers Continue Reading »
Inspired by Tim’s defense of Italian olive oil, I conducted a side-by-side tasting of three oils from classic European producing regions.
“Francesco!” Monica Cotta wandered through the hilly, terraced olive groves near her home in Pantasina, searching for her father’s cousin Francesco. It was a warm, sunny morning in January, and we were due to help him with the last of the olive harvest. Here in Liguria, where Taggiasca olives produce the sweet oil the region Continue Reading »
There’s no better time to taste the freshest olive oils on the market than late winter and early spring – but this is true only if you have access to a trusted retailer or a nearby olive mill.
Here are some posts and articles related to food and drink worth a read from various sources on the web.
Many of you may be familiar with Tyler as part of the two-man team behind our BBQ grill this past summer. Not many though, will be familiar with his behind-the-scenes role as Cave Manager.
Many of you may know Tripp as the jolly presence behind our BBQ grill this past summer. Others may be familiar with his stellar work on the cheese counter and in developing our domestic cheese program.