Angela
Elite member
- Messages
- 21,823
- Reaction score
- 12,329
- Points
- 113
- Ethnic group
- Italian
I can't imagine the Mediterranean without olive trees or Mediterranean food without olive oil.
They were irrigating olive trees in the Levant 7,000 years ago.
They're much "younger" in Italy.
The olive harvest is a time of great joy, partly because you get to taste the first pressed oil.
The simplest way to enjoy it is probably the best. Just pour it on good bread. We also sometimes warm herbs in it first, but not always.
The cannellini recipe he shows is also great. If you use canned white cannellini beans, which are perfectly acceptable, it's done in fifteen minutes or less. I just made it in fact. (I don't like to use the liquid in the can; rinse, drain, and add warm water to the beans.) Delicious.
This is peppery Tuscan oil, and the more delicate, fruity Ligurian oil is excellent as well.
Some of my earliest memories are of the big nets underneath the trees, and the crates of olives being taken to the frantoio. Life was harder, but maybe it was better.
They were irrigating olive trees in the Levant 7,000 years ago.
They're much "younger" in Italy.
The olive harvest is a time of great joy, partly because you get to taste the first pressed oil.
The simplest way to enjoy it is probably the best. Just pour it on good bread. We also sometimes warm herbs in it first, but not always.
The cannellini recipe he shows is also great. If you use canned white cannellini beans, which are perfectly acceptable, it's done in fifteen minutes or less. I just made it in fact. (I don't like to use the liquid in the can; rinse, drain, and add warm water to the beans.) Delicious.
This is peppery Tuscan oil, and the more delicate, fruity Ligurian oil is excellent as well.
Some of my earliest memories are of the big nets underneath the trees, and the crates of olives being taken to the frantoio. Life was harder, but maybe it was better.