NY's Rising Culinary Stars Face Off in the Colavita Culinary Challenge at the Food and Finance High School (FFHS), the only public culinary high school in New York City.
You chose: olive oil
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A study led by Felice Tirone in collaboration with Laura Micheli, Giorgio D'Andrea e Manuela Ceccarelli of the National Research Council’s Biochemistry and Cellular Biology Institute (Cnr- Ibbc) reveals that olive oil counters the aging of brain cells, particularly in older subjects, confirming once again the benefits of the Mediterranean diet.
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How can you choose the perfect olive oil for your taste? We talked to our team of olive oil experts to break things down five easy steps in order to find your match. Trust us, you'll be drizzling away like an Italian in no time.
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CEO and President of Colavita US, Giovanni Colavita, giving introductory remarksOn Thursday, March 8th, 2018, the Italian food company Colavita USA conducted an olive oil tasting and hosted a lunch, entitled “Taste of the World”, which offered the guests the chance to try the different types of premium extra virgin olive oils from different regions of the world.
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Taste the MediterraneanPanzanella is the quintessential dish to throw together when you don't want to go to the store. The classic Tuscan salad calls for only a few simple ingredients: stale bread, misc. produce, and basic seasonings. Centuries ago in Toscana, when bread was baked only once a week, families would use leftover loaves by soaking the stale bread in olive oil and vinegar. The revitalized bread would be tossed with whatever fresh produce was available in the garden.
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A longtime patron of the sport, the trusted olive oil company has rallied Bianchi, Vittoria Industries Ltd., and Bolla Wines to help sponsor its women’s pro team.
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Dining in & out: From Eataly MagazinePillowy potato gnocchi are the perfect mildly flavored canvas for a tomato sauce with a hit of peperoncino. A typical Venetian dish, gnocchi are among the easier fresh pasta to make — and promise to impress your dining companions.
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After the disastrous year of 2014, olive production has returned to normal in Italy, up an estimated 30%, with a quality surge to boot. The harvest on our own little olive orchard is tiny, but provides us not only olive oil for the year, but also a window into the ancient art of tending olive trees, harvesting the olives and watching them cold-pressed.
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The centuries-old plant originating in the Mediterranean has been succesfully exported to other parts of the world, but 90% of olive oil is still produced on its home turf. Second only to Spain in production is Italy. 2014-2015 was a bad harvest year for both countries, due to weather conditions, causing a collapse in olive oil production worldwide. Consumers should therefore be careful and learn how to recognize quality oil.
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Dining in & out: Articles & ReviewsHow New World and Old World production come together, how producers are evolving and how good olive oil really is for you.
