Posts tagged ‘The Olive Orchard’

February 14, 2011

Are you awake?* | Cacio e Pepe

Late the first night in Rome many years ago, Hades and I wandered.  Blinking in the bright lights of the wedding cake, looking for a spot to grab dinner, tired from our long trip, still adjusting to the time change.  We came across a tiny nameless spot, umbrellas still up outside, despite the late hour.  We stopped in and ordered the first thing on the menu. It was this: spaghetti, copious amounts of finely ground black pepper and pecorino romano.

It is a go-to meal for tired people. It requires not so much thought, but pristine ingredients. Perhaps, when you’re home late one night, don’t have much in the fridge and don’t care much for thinking about what’s for dinner, you’ll give this a try.  You may choose to add a bit of guanciale, or pancetta if it’s lying about.  Perchance an egg yolk.  No one in Rome would approve, of course, but do as you please, it’s late after all.

I am tired.
I am true of heart!

And also:
You are tired.
You are true of heart!**

Cacio e Pepe, serves 4

1 pound of fresh spaghetti, otherwise good quality dried

1 c grated pecorino romano

1 t finely ground black pepper

4 T good quality olive oil

3 egg yolks (optional, make sure they’re good quality)

1/4 c crisp guanciale or pancetta or bacon (optional)

handful of chopped parsley (optional)

Cook the pasta in heavily salted water until al dente.  Drain, but reserve one and half cups of the pasta water.  Return the pasta to the pot, and the remaining ingredients, as many or as few as you wish, adding pasta water as needed to create a silky sauce.

* Playlist included Are You Awake?, by Kevin Shields

November 26, 2010

Giveaway of the Day | The Olive Orchard

We go through olive oil in this house in vast quantities.  The Olive Orchard is a local importer of olive oils, famed for their Sicilian EV which is the key ingredient in Jeni’s Olive Oil and Sea Salted Pepitas.

I love this set.  It’s a really perfect gift: two 250 ml bottles of olive oil (one Greek, one Crete), 2 shallow whiteware dipping bowls and a 1.7 oz tin of Tuscany Blend seasonings in a nice box all ready for easy wrapping (or a well placed bow).  These can be purchased online and right now you can even get free shipping on purchases over $50 through Monday.

To win it, in the comments section of this post, tell me your favorite way to use olive oil.  The winner will be randomly chosen using Random.org.  You have until November 27th at noon EST to get your responses in.  And be sure to follow Persephone’s Kitchen on Twitter to be notified when the next giveaway starts.   Full giveaway rules can be found here.  Good luck!

November 26, 2010

The Official Persephone’s Kitchen Holiday Gift Guide

The turkey coma is fading, the leftover turkey carcass is simmering on the stove for stock, and now you can start thinking about what to do about your holiday gifts.  ‘Tis the season to be giving!  Perhaps you’ve got a friend or family member that loves all things food, or all things Ohio or all things fabulous. 

Persephone is here with a trusty list that’s sure to have them smiling.  Here are some of the things that will be wrapped and given to our nearest and dearest this year, whether it’s under a tree or lovingly pressed into the welcoming hands of a hostess with a houseful of merrymakers.

For the Baker

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November 24, 2010

Presents from Persephone’s Kitchen | A Week of Giveaways

I’m so excited for you, dear reader.  Persephone has presents.  Surprises for you on the terrace! 

I’ve written about a few of my favorite things and now, they are here, in my Kitchen, waiting to be given away.  Beginning this Friday, I’ll be doing a giveaway a day for a week.  The kind folks at The Olive Orchard, North Market Spices, Ltd., Dine Originals Columbus, Silver Bridge Coffee and David Tanis (yes, really!) all gave me things that they knew I loved and thought you’d love, too.  (You will!)

I’ll be putting up a gift guide tomorrow with great suggestions for the foodie that we all have in our lives, then I’ll start giving away gifts from the list beginning Black Friday.  Be sure to follow me on Twitter.  I’ll be tweeting when each giveaway starts.  Good luck!

November 7, 2010

The Olive Orchard | Local Importer of Worldly Oils

Persephone has a little food philosophy: eat locally as much as possible, and when things aren’t grown or produced locally, try to support a locally-based business that provides them.

I caught up with Kieren Metts of Columbus-based (more specifically, Grandview Heights) The Olive Orchard Friday at Whole Foods.  I was fortunate to have a chance to taste several of their olive oils.  It’s quite something to sample many varieties of what is essentially the same product.  The differences between an olive oil from one orchard versus another are quite striking.  It was a pleasure to learn a bit more about one of the most basic and oft-used ingredients in my kitchen.

Kieren informed me that each of The Olive Orchard’s oils are single estate oils, a lot like wine.  The oils origins ranged from Greece, to Italy, to Chile, to Turkey and South Africa.  The harvesting and processing methods of their producers are meticulous as well.  The olives in Turkey are hand harvested and pressed within hours of harvest.  The same goes for the impressive and award winning Sicilian Extra Virgin olive oil from the Cutrera Estate.  This is the olive oil that is in Jeni’s Splendid’s Olive Oil and Sea Salted Pepita (tremendous combo).

I liked the Greek Extra Virgin olive oil.  I thought it was a nicely balanced flavor for everyday cooking.  The Sicilian EV was super green and almost grassy, and would be tasty as a drizzle over steamed asparagus or lightly cooked carrots.

The Olive Orchard oils are available at Columbus-area Whole Foods, The Hills Market and online.

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