What's cookin', good lookin'?

Discover a more "tranquilo" approach to travel with our guide to Spain's sunny south. We're talking what to eat, where to go, and why you’ll love it... “Those who don't have too much of a plan are often the ones that have the best time. When some travellers get frustrated with the late eating hours or shops closing for siesta, I tell them to be a trout, not a salmon.” — Alexis Kerner, international olive oil judge and sommelier based in Sevilla. Andalucía beckons the curious traveller. Co...

  We’re finally saying "bienvenidos" to our newest extra virgin olive oil—hailing from Andalucía. But if this region is the largest producer of olive oil in the world, then how come it took us so long to find one from there? — Note: We originally posted the blog in August 2023 when our first batch from this incredible family arrived. We're now continuing another harvest year sharing their liquid gold with our community and Club members. —   Why, in a country that dominates the global produc...

Stunning, quality ingredients do not need super complex recipes!  That's why when we teamed up with our friends over at The Isle of Wight Tomatoes, we wanted to use their gorgeous, heirloom toms in a recipe that will let them *shine*. This classic Panzanella is exactly that. It makes for a perfect side salad for your summer barbecues and picnics. And the recipe for it could not be simpler. Quite frankly, the hardest part is not tucking into it right away! Here's the method: Serves 3-4  C...

Spruce up your spritz with a few drops of EVOO and get ready for a full palate experience! The Aperol Spritz is a sanctimonious rite of passage the very second the sun comes out. And I get it. Really, I do. Refreshing, with a gentle bitterness. Sunshine in a glass. But dare I say I’m ready for a change. And before you gather your pitchforks, hear me out. When golden hour is nigh, and it’s spritz o’clock, I’ve got you covered. Aperol itself is an amaro. Mother of the spirit-based, bitter drin...

One of our most viewed recipes, popular videos, and quoted pairings— we’re now sharing our olive oil sommelier’s favourite ways to make ice cream *extra*. Olive oil and ice cream—it’s a thing. Or perhaps it’s finally becoming more of a thing since we first wrote about it back in 2021. It was the original breakthrough pairing that made us question: “What *can’t* you put EVOO on?” This was a game-charger for us, both for how we viewed this classic Mediterranean staple, often only used in salad...