olive-oil-drip.jpgNothing can transport you to Italy quicker than opening a good bottle of Italian Extra Virgin Olive Oil. The aroma, flavor and taste reflect the character of the land. From the delicate, fruity oils of the Ligurian Riviera to the pungent, peppery oils of Tuscany to the soft buttery flavors of the Umbria hills, the oils of the Italian peninsula are like a travelogue of flavor.

Yet less than 30 years ago olive oil was relatively unheard of in the US. It was barely mentioned in the early editions of the Betty Crocker Cookbook and wasn’t looked at as an ingredient in cooking until 1973 when Marcella Hazan published her classic book on Italian cooking. Today almost every kitchen on the planet has a bottle of olive oil in their pantry and every grocery store and market an array of oils on their shelves so much so that we may take it for granted.

Oils from CosituttiMarketPlace are sourced from small producers and generational families who are committed to preserving and protecting the culinary and cultural history of regional Italian food.  

Here are 5 of our favorite ways to create an Italy in an Instant moment using extra virgin olive oil.

Spaghetti with Garlic, Olive Oil and Red Pepper Flakes

Goat Cheese in Olive Oil                                                                             burrata

Cerignola Olives with Hot Pepper and Rosemary Oil

Sweet Olive Oil Quick Bread

Lemon and Olive Oil Marinated Fennel with Burrata and Fresh Mint


2 thoughts on “Italy in an Instant – Extra Virgin Olive Oil

  1. I’ve discovered many new (and wonderful) things about Italian cooking since I’ve been working through Marcella Hazan’s ‘Essentials of Classic Italian Cooking’ – including a new appreciation for good Olive Oil.

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