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NEW Look… Coming Soon!

NEW Look… Coming soon!

  • March 15, 2016

Our oils have a new, fresh look. We also have two new exciting additions to our oil line! We've added a 750ml Organic California Extra Virgin Olive Oil and a 750ml Avocado Oil. Buon Appetito!

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Tantillo Artisanal Pasta

Tantillo Artisanal Pasta

  • March 2, 2016

Here's a guide to cooking the Tantillo Artisanal Pasta: Conchiglioni: 10/11 min Fusilloni : 7/8 min Mezzi Paccheri: 10/11 min Paccheri: 10/11 min Pennoni: 11/12 min Rigatoni: 11/12 min BUON APPETITO!

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Brussels Sprouts

Brussels Sprouts

  • February 24, 2016

When you’re picking Brussels sprouts, make sure they’re green all the way around. Yellowing is not cool! They should feel tight like a baby cabbage. If you want a sweeter taste, go for the smaller ones. A more cabbage taste? Go for the larger ones. If you choose to boil them here’s a helpful hint…

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Mint

Mint

  • February 7, 2016

During our recent family vacation, I had an outstanding salad at a small restaurant in Sicily. It was simply arugula with a tuna steak and drizzled with olive oil. But what gave it this delicious, refreshing flavor was added mint. The cooling flavor of the mint along with the peppery leaf of arugula was tasty…

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Extra Virgin Olive Oil… The More You Know

Extra Virgin Olive Oil… The more you know

  • January 29, 2016

Extra virgin olive oil, the cold-pressed result of the first pressing of the olives, is only 1 percent acid. It’s considered the finest and fruitiest of the olive oils and is therefore also the most expensive. Extra virgin olive oil can range from a crystalline champagne color to greenish-golden to bright green. In general, the…

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Grapefruit

Grapefruit

  • January 14, 2016

Grapefruit, that wonderfully sweet and sour citrus, is a great way to help jumpstart your weight loss. They’re virtually fat free, low in sodium, and high in potassium. This fruit is great with salads, fish, or to eat out of hand for a quick snack. We like to keep grapefruits around the house so we…

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Garnishes

Garnishes

  • December 2, 2015

Creating your own garnishes and condiments is a great thing. Lately, I’ve been into making my own, while I haven’t made a ketchup or mustard…I have made some other pretty cool things. Herbs in particular are really fun to play around with. You can change up your salt, pepper, even oils. I like infusing things…

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Having Fun With Citrus!

Having Fun With Citrus!

  • November 26, 2015

Blood oranges are a citrus favorite. They are smaller than most oranges, with a maroon hue to them and a blood red inside. Most blood oranges are originated from China or the southern Mediterranean. They are now primarily grown in Italy. Of the three types of blood oranges (Moro, Tarocco, and Sanguinello) the best one,…

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EVOO Facts

EVOO facts

  • November 1, 2015

Extra virgin olive oil, the cold-pressed result of the first pressing of the olives, is only 1 percent acid. It’s considered the finest and fruitiest of the olive oils and is therefore also the most expensive. Extra virgin olive oil can range from a crystalline champagne color to greenish-golden to bright green. In general, the…

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Cucumbers

Cucumbers

  • October 18, 2015

Did you know cucumbers have a water content of over 95 percent? Its no wonder they are so fresh and crispy tasting! Cucumbers are a great staple to summer recipes because of the cool and moist flavor. Select cucumbers that are firm and display a good green color. They should be well shaped but not…

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