The Agronomic and Macroeconomic Forces Behind Olive Oil Prices in Italy Despite an anticipated production rebound in Italy, prices will likely remain high. Farmers will need to adapt to a new reality Donnafugatta’s olive groves in Sicily (Photo: F. Gambina) By Pietro Fanciulli Nov. 21, 2023 14:43 UTC “All the costs have increased for us due to inflation, and every year, it is harder to find specialized workers. However, we cannot raise prices too much otherwise, we would have difficulties selling it to our loyal customers, who are mostly locals.” Olive oil prices in Italy have risen  ..read more

Third-Generation Producer Brings the World’s Best Olive Oils to London By Daniel Dawson Mar. 9, 2023 22:14 UTC Mediterranean Diet and Exercise Improve Working Memory in Young Students Olive Growers on Evia Island Strive to Revive Fire-Damaged Groves Third-Generation Producer Brings the World’s Best Olive Oils to London Since opening its doors more than 20 years ago in Borough Market, on the bank of the Thames, The Olive Oil Co. has become a stalwart of the London olive oil scene. Owner Danilo Manco first moved to London from his native Puglia in 1997 to study and de ..read more

Difficulty: Difficult Prep time: 20 mins  Cooking time: 5h  Serving: 4 people 800 g of the leg of beef 200 g flour 1 bottle of Amarone Valpolicella Doc Classico 2 onions 2 carrots 1 stick of celery 20 g of ground lard 1 bay leaf 3 tablespoons of extra virgin olive oil Veneto DOP Beef extract salt, pepper Valpolicella DOP EVOO Preparation: Cut the meat into pieces and roll it in the flour Heat the oil in a non-stick pan with high sides and add the chopped onion, carrots, celery, and lard Fry over a moderate flame Add the meat and brown it well Pour in the wine and add t ..read more

Difficulty: Easy Prep time:  10 mins + 2h resting time Cooking time: 30 mins  Serving: 4 people For the dough: Flour 00  (500 g) Water  (300 g) – at room temperature Tre foglie extra virgin olive oil  (25 g) Fine salt 1 tsp (5 g) Fresh brewer’s yeast 1 tsp (4 g) For the seasoning Salt to taste Rosemary to taste Tre foglie extra virgin olive oil 2 ½ tbsp (30 g) Water 1 tbsp (15 g) Any vegetables you like. My favorite ones are red and yellow peppers, asparagus, red onion, and courgettes. To prepare soft focaccia, first ..read more

Tagliatelle with black truffle sauce Difficulty: Easy Prep time:  5 mins Cooking time: 5 mins Serving: 2 people Ingredients: 170 g tagliatelle 2 tbsp CASALONTANA EVOO 40 g butter 3 cloves of garlic 1 black truffle (or BLACK TRUFFLE EVOO) 3 tbsp beef (or vegetable) stock or water 20 g freshly grated parmesan cheese Cook the tagliatelle in salted boiling water. Cook until al dente, according to package instructions. Crush the garlic cloves to release the flavour. In a skillet, melt the butter over medium heat. Add the olive oil, 1/4 tsp ground ..read more

Roasted potatoes Difficulty: Easy Prep time:  15 mins Cooking time: 1h 15 mins Serving: 6 people Potatoes – yellow paste – 1 Kg. Rosemary 2  sprigs Or use our Rosemary EVOO (5/10 ml) Garlic 2 cloves Or use our Garlic EVOO (510 ml) Bono unfiltered extra virgin olive oil 2 ½ tbsp (30 g) Fine salt to taste Thyme 2 sprigs To make the baked potatoes, wash and peel the potatoes with a vegetable peeler, divide them in half and then into quarters, then cut them into small cubes. Bring plenty of water to a boil in a pot and then boil the potato cubes for 5 minutes ..read more

Difficulty: Easy Prep time:  10 mins Cooking time: 15 mins Serving: 2 people Ingredients: TURNIP TOPS 300gr. Orecchiette Pasta: 300g  fresh pasta (or 200gr dried pasta) Bread Crumbs: 40 g Anchovies in oil: 4 fillets Garlic 1 glove CHIAROSCURO Extra Virgin Olive Oil: 30 g (from Apulia region) Salt up to taste Chili Pepper to taste Method: Clean the turnip tops (or use our ready turnip tops Danilo Manco) by removing the outer leaves and taking only the inner leaves and the flower with a small knife (or hands). Once ready, rinse and drain them and set them aside. Meanw ..read more

Difficulty: Easy Prep time:  10 mins + 2h resting time Cooking time: 30 mins  Serving: 4 people For the dough: Flour 00  (500 g) Water  (300 g) – at room temperature Tre foglie extra virgin olive oil  (25 g) Fine salt 1 tsp (5 g) Fresh brewer’s yeast 1 tsp (4 g) For the seasoning Salt to taste Rosemary to taste Tre foglie extra virgin olive oil 2 ½ tbsp (30 g) Water 1 tbsp (15 g) Any vegetables you like. My favorite ones are red and yellow peppers, asparagus, red onion, and courgettes. To prepare soft focaccia, first ..read more