Tag Archive for 'New Oil'
News from our farmers, ranchers, and kitchen…
The winter solstice on December 21st is just around the corner, meaning the Oliveto menu has taken a turn for the late-autumnal. Think rich soups, thick stews, and ribollita – dishes that stick to the ribs, warm the cockles and pair exceptionally with peppery, vibrant olio nuovos…
The olive harvest has begun in most northern hemisphere olive growing regions. The first cold-pressed oils are called â€œnew oils,â€ with their very special and fleeting characteristic vegetal flavor and â€œheatâ€ in the throat. That profound vibrancy lasts only about two weeks before it subsides and the oil stabilizes as…
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