EVOO

EVOO

Health and culinary professionals sing the praises of olive oil
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EVOO

Peter Pizzoferrato and Anna Hollowell spend three months a year in Italy, helping to harvest the olives used to make their Fresh Pressed oils and tapenades.
The Fresh Pressed line of oils and tapenades from Italy includes flavored oils such as hot pepper and orange.
Chef Adrian Chidester of Guido’s Favorite Foods incorporates olive oil into almost every dish on the menu.
A caprese salad of tomatoes and fresh mozzarella gets a finishing touch of olive oil at Guido’s Favorite Foods.
Fresh Pressed olive oils and tapenades were used to make these appetizers – toasted bread with chopped fennel and olive oil, and simply spread with green intosso and black leccino olive tapenades.
Peter Pizzoferrato and Anna Hollowell offer several types of olive oil that they help harvest and process in Italy.
Olive groves and other fruits line the abundant countryside of Abruzzo, Italy, where Peter Pizzoferrato and Anna Hallowell of Durango go to harvest the olives that go into their extra-virgin olive oil.
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