The Journal
Recipes, guides, and grove notes.
Focaccia That Forgives
A dimpled, golden, oil-soaked bread that shrugs off almost every mistake you can make at it.
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6 min read
Burrata, Tomatoes, and the Ten-Second Rule
The fastest impressive plate we know. The oil does most of the talking.
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4 min read
What ‘Cold-Pressed’ Actually Means
The label says cold-pressed. Here is what happens inside the mill, and why it is worth caring about.
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5 min read
A Year in the Grove
Twelve months, seven hectares, one oil. What actually happens between harvests.
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7 min read
The Olive Oil Cake You’ll Memorize
One bowl, no mixer, and a crumb that stays tender for days. If it lasts days.
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5 min read
How to Taste Olive Oil Like You Mean It
A small glass, a loud slurp, and three things to look for. No sommelier voice required.
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6 min read