Do you remember Ana, my elderly neighbour for whom I made the hanten?
Well, she dropped by to wish me happy 3 Kings day, and gave me this beautiful, huge bottle of extra virgin, Hojiblanca 100% ecological olive oil. It came from her family’s orchard and was pressed by her son.
It has the scent of freshly cut grass with a little hint of thyme.
And I don’t know how I am going to use it all up before it goes off.
Tarnport
in reply to Madeleine Morris • • •Madeleine Morris
in reply to Tarnport • • •@Tarnport In a way it is, because the purer, the more virgin the oil, the quicker it goes rancid.
hehe. And this is a monster 2 ltr bottle.
Tarnport
in reply to Madeleine Morris • • •Max - Poliverso 🇪🇺🇮🇹
in reply to Madeleine Morris • •@Madeleine Morris
Get a slice of very good bread, you could toast it a little bit but only a little bit as it must stay soft, put some salt on it and pour the oil. Be generous with the oil, a veil is not enough, a flood is enough.
I discovered this way of enjoying high quality oil when I moved to Tuscany (IT) where they have the best oil I've ever tasted.
Be careful, it's more addictive than Fentanyl 😁
Madeleine Morris likes this.
Madeleine Morris
in reply to Max - Poliverso 🇪🇺🇮🇹 • • •Max - Poliverso 🇪🇺🇮🇹
in reply to Madeleine Morris • •@Madeleine Morris
Here it's used as an afternoon snack.
Iris Young (he/they/she) (PhD)
in reply to Madeleine Morris • • •Madeleine Morris
in reply to Iris Young (he/they/she) (PhD) • • •Iris Young (he/they/she) (PhD)
in reply to Madeleine Morris • • •this is the closest I could find to the recipe I found some time ago, and has some great procedural tips: recipesfromitaly.com/original-…
You can simplify it down to basil, olive oil, and parmesan at minimum. Parmesan could be substituted for grana padano but anything further would be a very different taste. I find garlic to be a critical additive. The recipe I used called for mincing everything as finely as possible by hand, and it took ages but was exceptional. My policy is to stick as closely as possible to a good recipe the first time doing something, and this one was worth it!
Pesto alla Genovese (Authentic Italian Basil Pesto Recipe) - Recipes from Italy
Barbara Felicità Lucchini (CIUMBIA S.A.S di Lucchini Barbara Felicità & C.)Iris Young (he/they/she) (PhD)
in reply to Iris Young (he/they/she) (PhD) • • •Iris Young (he/they/she) (PhD)
in reply to Iris Young (he/they/she) (PhD) • • •Madeleine Morris
in reply to Iris Young (he/they/she) (PhD) • • •Madeleine Morris
in reply to Iris Young (he/they/she) (PhD) • • •Elena ``of Valhalla''
in reply to Iris Young (he/they/she) (PhD) • • •@Iris Young (he/they/she) (PhD) @Madeleine Morris people from Italy who have lived in Genova own the traditional stone mortar and wooden pestle to make pesto properly
and then use a stick blender 😁
(making it by hand is more effort than using the blender, but not that much. cleaning the mortar is a hassle and not really worth the taste difference)
reshared this
rag. Gustavino Bevilacqua e Oblomov reshared this.