Special Feature
Fettunta
La Cucina Italiana magazine offers these simple, authentic dishes of the Italian countryside. From fettunta, the quintessential way to savor new olive oil, to schiacciata alla Fiorentina, Tuscany's timeless sweet flatbread, the flavor of new olive oil shines through. Each recipe serves 8.
- 8 slices Tuscan bread
- 2 cloves garlic, peeled
- extra-virgin olive oil
- salt
Grill the bread over the fire or toast it in the oven until golden brown. Rub it with the garlic, drizzle with abundant olive oil, and sprinkle with salt. Serve immediately.
About Olives and Olive Oils
- A History of Olive Oil
- A Stone Crushing—in California
- The Tasting of the New Oils
- The Frantoio Story
- O Olive Oil
- Preserving Olive Oil
Articles About Olives (with Recipes)
- Olive Oil Basics
Fettucine with Olive Pesto
Olive and Feta Cornbread - Types of Olives
Shrimp 'N Olive Kebabs Veracruz
Olive-Parmesan Cocktail Crescents - Olives: Care and Storage
Pasta with Bacon, Tomatoes & Olives
Green Beans with Garlic, Prosciutto & Olives - American Olive History
Fiesta Shrimp Chowder
South American Swordfish - Olive Oil History
Spinach Olive Dip
Turkey, Spinach & Olive Sandwich Wheels - Cooking with Olives and Their Oils
Spicy California Sicilian-Style Olives
Smoked Salmon Rolls with Olive Cream Cheese - Prof. Steve Holzinger On Olive Oil
12 Recipes includes:
Olive Oil Marinade for Kebabs
Carrot Cake - Cookbook: Olive Oil From Tree to Table
Caramelized Roasted Vegetables
Tattooed Potatoes with Rosemary
Catalonian Bread & Olive Oil
Olive Oil Recipes
- Fettunta
- Crostini Mezzaluna
- Focaccia with Artichokes and Olives
- Olive Paste Polenta
- Cannellini Bean Soup
- Six-Herb Rice
- Taggiasche Salad
- Florentine Schiacciata
- Bruschetta with Roasted Peppers
- Apulian Bruschetta
- Rabbit Thighs Conserved in Olive Oil
- Rosemary-Infused Oil
- Olive Focaccia
This page modified February 2007
