Our favorite way to eat fresh tomatoes

Did you notice that our quantities are comically imprecise? We firmly believe that recipes are guidelines. They are not commandments. Our friend Alice Waters says it best: Something can be lost in writing down a recipe. People can become so focused on measuring ingredients that they’re not tast ingas they go along, and at the…

Benza EVOO from Liguria

2019/2020 harvest This is THE classic Ligurian extra virgin olive oil, hailing from that special spot nestled between the Italian Riviera and Alps. Gigi Benza is continuing his family tradition, he’s part of a legacy of frantoiani (olive oil makers) dating back to 1853. Gigi is fully committed to protecting and preserving the most prized Ligurian…

Italian Umami

Describing taste is a tricky task. How can we use language to articulate the sensations of sweet, salty, sour, and bitter without using those exact terms? What about umami, the 5th and most elusive taste? This is an even trickier task. Umami (from the Japanese “umai”) means tastiness and deliciousness. Broadly speaking, umami can be…

The Gustiamo Olive Guide

The Gustiamo Olive Guide Italy is one of the world’s richest countries… rich in olive biodiversity, that is.  There are 500+ varieties of olives in Italy! That’s more olives than we could taste in a lifetime.  We import 4 variety of olives. All of them are great for both eating out of the jar AND for cooking….

The Iconic Taggiasca Olive

Taggiasca. Taggiasca olives are one of the most prized varieties of Italian olives. Practically synonymous with the region of Liguria, taggiasca olives are a defining ingredient in Ligurian cuisine, think Pesto Genovese; it just wouldn’t be the same without a strong dose of taggiasca extra virgin olive oil. These olives grow in the north. While…

Fricasseed chicken with Piennolo Tomatoes and Taggiasca Olives

The first person we looked to for cooking advice after our first shipment of Taggiasca Olives arrived was Victor Hazan. He told us that “Marcella had a fricasseed chicken recipe that called for olive taggiasche. It was one of her many beloved chicken dishes. It’s on page 273 of MARCELLA CUCINA.” We were especially excited about…

Your New Favorite Olive

Taggiasca Olives are here! These fantastic little olives come from Liguria. Taggiasca is a world famous olive variety and these are grown by the Benza Family in Imperia; their area of expertise is everything Taggiasca. These olives are preserved in brine. Eat them directly out of the jar, or use them in a recipe. The intense flavor of these olives…

From Lazio and Liguria, New Olive Oil

The USA has kicked off the New Year with some spunk! Everyone is buzzing about the 60 Minutes EVOO Fraud piece, which always brings up the inevitable question… Where to buy real, good Italian EVOO? Eccoci! These are our two latest oils to arrive. The New Harvest, 2015-16 oil, continues to impress us. These EVOOs are…

Marcella Hazan’s Bean & Barley Soup

Marcella Hazan always knows what we need. When we flipped through this recipe in “Marcella Cucina,” there was no doubt that it’s exactly what frigid winter 2015 calls for. Here Bean & Barley Soup (adapted from Marcella Hazan)! Serves 4-6 people

New Harvest 2014/15 Extra Virgin Olive Oil

From north to south, 2014/15 New Harvest EVOOs are here. From near Genova, Benza is our most beautifully delicate olive oil of 2015, with aromas of pine nuts and very slight spiciness on the finish. From outside of Rome, Cru di Crues is our most green tasting EVOO, with aromas of herbs and a medium…