Taste is largely determined by the variety of the olive and its degree of ripeness when picked. Both the timing and method of harvesting have a huge impact on the finished oil. In autumn ...
North and south unite over these luscious pasta strands enveloped in a velvety emulsion of olive oil, garlic, chilli and acqua di cottura (pasta cooking water). Italians rigorously eat this dish ...
The basil also tasted fresh ... and like the other recipes, onion, garlic, and olive oil. I started by sautéing the onions and garlic for about 10 minutes and then added the red wine to deglaze.
This week’s recipe ... olive oil to a sauté pan and bring to medium-high heat. Add the shallots and sauté for 5-10 minutes or until softened. Reduce heat to medium and add minced garlic.