Saturday, February 13, 2010
Let me introduce you to this lovely Olive & Artichoke Focaccia (a flat oven-baked Italian bread). I had the pleasure of trying it last Sunday after my motherinlaw picked it up at Premiere Moisson. This delectable appetizer is best enjoyed after a 5 minute ride in a 350F oven. Salty olives and smooth artichokes are woven into an unbelievably moist focaccia. It was absolutely delicious, so much so, we left very little room for the huge Sunday dinner that awaited us.
Posted by O'Live Keeper at 17:55
Saturday, January 23, 2010
The results are in! An overwhelming ;) 66% of O'Live readers love the Kalamata Olive beating out Manzanilla, Gaeta, and Picholine! These dark eggplant-colored wonders are Greek olives, named after the lovely city of Kalamata in Greece. Not used to make olive oil, these olives are found on the table as is or pit-free. If you really want to get sinful, prepare your own Kalamata Tapenade Mmmm!
Posted by O'Live Keeper at 10:27
Friday, January 15, 2010
Ah, the Olive Martini! The widely popular cocktail commonly consists of two ounces Dry Gin, half ounce Dry Vermouth, and three stuffed olives speared on a toothpick served straight up. To shake or not to shake is entirely up to you, I enjoy quoting James Bond as often as I can :) Remember to chill your martini glass and please enjoy responsibly!
Posted by O'Live Keeper at 14:16
Thursday, January 14, 2010
In 2008, I was fortunate to visit the Frescobaldi vineyards in Tuscany. It was 11am as my family and I sat at a grand dining table in the original Frescobaldi home. The table was plentiful with numerous plates of cheese, cured meats, bread, wine, olives, and "The" Laudemio. We came for the wine, but we were blown away by the olive oil. I have never seen bread disappear so fast. Needless to say, we all flew back with a bottle or two of this magical liquid.
Laudemio Extra Virgin Olive Oil by Marchesi de Frescobaldi might as well be liquid gold. Pictured below, it should be savored until the last drop, mmmmm.