Many of our customers, home chefs, olive oil aficionados and foodies go to great lengths to find a freshly-pressed, robust flavored olive oil with a spicy, intense finish. Many of these favored characteristics are often considered attributes to define a high quality olive oil. Many customers, however, also know of many high-quality, freshly-pressed olive
It’s Tomato and Basil Time Let’s have some fun making quick and easy summertime favorites like Caprese Salad, Tomato-Onion Salad and Pesto Genovese. Like most home gardeners here in Illinois Zone 5, I just go foodie-crazy when the Heirloom and other varieties of tomatoes hit their stride. Every day now there are 1 to 3
Fresh tomatoes, sun-kissed and sweetly ripened on the vines are in full harvest right now! Of course, with fresh tomatoes, our next “flavor thought” is sweet basil. We thought we would share a few basic tips on selection and storage of these two classic summer ingredients! TOMATOES Selecting Use your nose! Smell the blossom end
By Rick Petrocelly ©The Olive Tap 2013 Agrumato is a relatively obscure word used in the olive oil business, but The Olive Tap hopes to make it more commonplace. Once you try our newest Agrumato style flavored olive oils, we think you will agree that they are the best there is. The term Agrumato
Made with Real White Truffles. By Rick Petrocelly © The Olive Tap 2013 Would you prefer this… or this… in your dinner? The unmistakable flavor of White Truffle (Tuber magnatum) is something very special and unique in the culinary world. True Italian White Truffles are indeed rare, and as a result they have been ranked
