Comments for The Dolce Vita Diaries

Comment on The Citrus Club by dolcevitadiaries

dolcevitadiaries — Thu, 16 Feb 2012 17:06:05 +0000

Hello Ron,

Thank you for getting in touch. Nudo citrus olive oils are available from The Plaza Food Hall on Manhattan, otherwise please order from Nudo-Italia.com for delivery within 3 days in New York state.

Comment on The Citrus Club by RON PRISCO

RON PRISCO — Thu, 16 Feb 2012 16:54:01 +0000

Can I purchase your product in NEW YORK

Comment on 100% Extra Virgin? by Nancy LoBalbo

Nancy LoBalbo — Wed, 15 Feb 2012 16:03:41 +0000

Having recently read “Extra Virginity”, I will never look at a bottle of olive oil on the supermarket shelf in the same way! I have become very aware of provenance and quality first, before price. I have NO problem purchasing oils from Spain, California or Australia and am, in fact, trying to do so in an effort to better educate my palate when it comes to olive oils. But I DO want to know where my oils come from, if they are cut and/or blended and refined.. and that is not so easy to figure out from labeling. My daughter turned me on to Nudo and I feel confident at least that, with your company, I am getting what I am paying for!
Keep up the good work and know that there are consumers out there who are working to educate themselves in this arena!

Comment on Pumpkin flan with cheese fondue sauce by Food,Photography & France

Food,Photography & France — Thu, 09 Feb 2012 13:02:53 +0000

That is a truly wonderful recipe – unfortunately it will be without the delicious sounding mandarin olive oil.

Comment on Polpette vegetariane alla ricotta by jason.gibb

jason.gibb — Fri, 03 Feb 2012 10:22:17 +0000

I tend to make extra of this mix and keep it in the fridge for up to 10 days, dispensing myself the occasional dose of 4 or 5 crispy polpette (when i’m home alone and want something easy).

Comment on Polpette vegetariane alla ricotta by Pat Tanner

Pat Tanner — Thu, 02 Feb 2012 19:14:38 +0000

I’m always looking for new ways with lentils – anything beyond soup or stew. I’m going to give this recipe a whirl (pun intended) asap. Thanks.

Comment on Polpette vegetariane alla ricotta by Food,Photography & France

Food,Photography & France — Thu, 02 Feb 2012 18:16:42 +0000

What a brilliant idea – I love meatballs, but don’t eat very much meat. Nice picture too.

Comment on The Book by WOL (Graham Wallhead)

WOL (Graham Wallhead) — Thu, 02 Feb 2012 15:16:04 +0000

WOL here Hi.
was gifted a tree adoption 2 years ago by my daughter & son – in – law.
It was a play on words, as I favour a little sun on my body on the rare occasions that I get the chance. “Here comes Nudo” I did it first, but no hard feelings.
Anyway love the oils, had great tastings with the grandchildren but didn’t get round to filling in the tasting card. Just found your lovely blog, can’t wait to order the book & will re adopt my tree if I can afford to. Mean while I can but dream of sitting in the shade of the olive tree. Nudo, of course!

Comment on Spaghetti aglio, olio e peperoncino by Scotty

Scotty — Tue, 31 Jan 2012 10:10:55 +0000

Lovely simple recipe. Might try in on my lucky lady. Ciaoooo.

Comment on Spaghetti aglio, olio e peperoncino by Luke Vigeant

Luke Vigeant — Tue, 31 Jan 2012 05:15:01 +0000

Thank you so much for the recipe! I was given a tin of your Olive Oil for Christmas, and as I’m almost out will have to place on order for several more before I tackle this recipe.

Love what you’re doing as a brand, as people, and on the blog.

Keep up the hard work,
luke.

Comment on Springtime chocolate mousse with mandarin olive oil by Spaghetti, aglio, olio e pepperoncino « The Dolce Vita Diaries

Spaghetti, aglio, olio e pepperoncino « The Dolce Vita Diaries — Mon, 30 Jan 2012 09:02:14 +0000

[...] ideas for dessert? Why not try our delightfully silky olive oil chocolate mousse. Advertisement GA_googleAddAttr("AdOpt", "1"); GA_googleAddAttr("Origin", "other"); [...]

Comment on 100% Extra Virgin? by jason.gibb

jason.gibb — Fri, 27 Jan 2012 18:10:27 +0000

Hello Roger – I hope the French countryside is treating you well. As you can imagine we’re often asked why our olive oil is so expensive, and I hope I’ve helped illustrate why. My work is really 50% making a lovely oil and 50% education.
On the supermarket oil front, like you, I’m not against cheap oil par se, I’ll sometimes use it, but what I guess I object to is that it is often passed off as something it isn’t. Thanks for reading Jason

Comment on 100% Extra Virgin? by jason.gibb

jason.gibb — Fri, 27 Jan 2012 18:06:45 +0000

Hello Francisco – I’m a bit fan of Spanish extra virgin olive oil and one of my favourite oils is from Morocco, so I really don’t mean to be pejorative about non-Italian oils. I’m advocating more transparency. Then the consumer is empowered and can make their own choices. Thanks for joining in the discussion. Jason

Comment on 100% Extra Virgin? by Francisco Cobo

Francisco Cobo — Fri, 27 Jan 2012 17:55:20 +0000

Hi, when you say “and it’s likely provenance is Spain, North Africa or Turkey” you seem to say it in a pejorative way. A huge portion of the “Italian” olive oil sold around the world is actually produced in Spain. I am from Jaén, Andalucía, the biggest olive oil producer in the world and I can assure you we have, at least, the same quality controls than in Italy. In fact we produce some of the best olive juices that exists.
I tell you all this, although we are right now in the middle of a huge economic crisis and the prices are not really profitable for the producer, because we can sell that extra virgin olive oil liter for 6$ and even 5$ without shortening in quality controls, just changing some of the harvesting methods and getting biggest tree productions.
Really big differences between your trees and mines!

Comment on 100% Extra Virgin? by Food,Photography & France

Food,Photography & France — Fri, 27 Jan 2012 17:28:48 +0000

Glad to have found your site. I’m a photographer/film maker who, at the end of my career, has chosen to live in the French countryside. Olive oil is big part of our life, and your revelations are not a great surprise. With a much lower income than my previous life I find myself buying litres of “Extra Virgin” olive oil from Lidl’s for very little money, which I’ve always been aware is not very good but suffices. How do you make any money in such an unprincipled market?

Comment on Contact by Big Nudo Fan

Big Nudo Fan — Thu, 26 Jan 2012 08:59:58 +0000

We were among the lucky people who ordered your panettone before supplies ran out. Would you please consider offering the same delectable confection as, say, a large panettone loaf, shipped all through winter? It has been so good to be able to indulge in a baked treat with your sublime olive oil and not butter supllying the moisture. Very sad, now that we are nearly down to crumbs from our Christmas order.

Comment on Contact by Eleanor Roberts

Eleanor Roberts — Thu, 19 Jan 2012 21:23:38 +0000

I received your book as a Christmas present – what a fabulous read! Have recommended the ‘adopt an olive tree’ to a friend to get her partner for his birthday and am thinking of doing the same for my sister’s 40th later on in the year.

Comment on The Italian economy by lifeinarecipe

lifeinarecipe — Mon, 16 Jan 2012 19:27:52 +0000

Your photo is beautiful and your post moving. My goal is to save enough money to adopt a tree this year. I would hate to think that due to economic difficulties that scenes like the one you picture could disappear. I live in an area rich in orchards, but over the lean years many have disappeared. Farmers are vital to all of us no matter where we live. Thank you for the insight to your region!

Comment on Wild Chicory Spaghetti by Ad

Ad — Sun, 08 Jan 2012 20:34:51 +0000

Thank you Jason, I will try it.
Ad

Comment on Contact by jason.gibb

jason.gibb — Wed, 04 Jan 2012 14:14:40 +0000

Hello Valerie – that is a lovely time of year to visit (though my overall fave time is spring). If you email emily at Nudo, tell her which grove your tree is in and she will send you a list of places to stay and things to do. The address is emily at nudo-italia.com.
Thanks,

Jason

Comment on The Ben Tish Dish by jason.gibb

jason.gibb — Wed, 04 Jan 2012 14:12:14 +0000

Hello JJ – thanks for your question. Late summer to autumn/fall is the period where borlotti beans appear in markets.

Ciao,
Jason

Comment on Wild Chicory Spaghetti by Jason Gibb

Jason Gibb — Wed, 04 Jan 2012 10:12:09 +0000

Hello Ad – thanks for reading the blog. We literally picked the chicory in the olive grove and used the whole plant.

Jason

Comment on The Ben Tish Dish by JJ

JJ — Wed, 04 Jan 2012 10:09:38 +0000

What time of year do you get fresh borlotti beans? thanx.

Comment on The Ben Tish Dish by Tom Meller

Tom Meller — Wed, 04 Jan 2012 10:08:15 +0000

Sounds delicious, thanks for the recipe.

Comment on Recycle in the original meaning of the word by maria locke

maria locke — Sun, 01 Jan 2012 10:01:53 +0000

thank you….we must all re-use items….and they actually look good!!!
happy new year!!!

Comment on Contact by Valerie Balderson

Valerie Balderson — Thu, 29 Dec 2011 19:47:54 +0000

Hi Cathy and Jason,
I gifted my husband a tree for Xmas. My daughter will be travelling to Italy in October 2012….if we wanted to accompany her and visit “his tree” which would be the nearest town re: accommodation etc? Thanks much,
Valerie from Canada

Comment on Contact by Stitchless Tree

Stitchless Tree — Tue, 27 Dec 2011 16:20:20 +0000

Hello Cathy,

Lovely to see how the ‘alternative oil business’ is doing so well.

Rosie and Sorrel look so…………… big.

How did you get your blog to look so great, I gave up in the end and ended up paying loads for a website, take a look!

Theresa. (Isabella’s mum) stitchless.co.uk

Comment on Wild Chicory Spaghetti by Ad

Ad — Tue, 20 Dec 2011 20:04:30 +0000

Can you tell us what part of the chicory did you use in your pasta dish?

Comment on Luisa: a woman of great stock by Olivia C.

Olivia C. — Fri, 09 Dec 2011 09:57:41 +0000

Great blog. Nice read. Thanks.

Comment on Nudo and the olive oil panettone by Colin

Colin — Fri, 09 Dec 2011 09:52:21 +0000

Another clever idea from you guys.

Comment on The unbearable lightness of 00 flour by Jason Gibb

Jason Gibb — Thu, 01 Dec 2011 12:30:28 +0000

Hello Joanna – the three ingredients would be italian tinned tomatoes, finely chopped onions and garlic. You’ll also need a splash of olive oil, so that’s four really!
Jason

Comment on The Loro Piceno vino cotto festival by Luisa: a woman of great stock « The Dolce Vita Diaries

Luisa: a woman of great stock « The Dolce Vita Diaries — Wed, 30 Nov 2011 12:46:28 +0000

[...] all the powder up and stuck labels on, Luisa and pal allow themselves a cheeky little glass of vino cotto. And therein lies all you need to know about how, although men still dominate headlines and [...]

Comment on More old people in movies please by Luisa: a woman of great stock « The Dolce Vita Diaries

Luisa: a woman of great stock « The Dolce Vita Diaries — Wed, 30 Nov 2011 12:46:26 +0000

[...] year, the day after Ferragosto, Luisa and her friend Maria spend the whole day cooking. The whole day is dedicated to preparing [...]

Comment on How to taste olive oil like a pro by Carmen Maria Stoicescu

Carmen Maria Stoicescu — Fri, 25 Nov 2011 23:37:17 +0000

Interesting!

Comment on Mangiamo! Or: how to eat like an Italian by Mike

Mike — Sat, 12 Nov 2011 02:03:06 +0000

That would be really great.

Comment on Mangiamo! Or: how to eat like an Italian by Mike

Mike — Sat, 12 Nov 2011 02:02:14 +0000

I agree.

Comment on Mangiamo! Or: how to eat like an Italian by Mike

Mike — Sat, 12 Nov 2011 02:01:27 +0000

If I drank and espresso at 9 pm, I would not be able to sleep.

Comment on Will Torrent’s amazing olive oil baking recipes by Leila

Leila — Wed, 09 Nov 2011 14:20:16 +0000

I would never have thought of a chocolate basil ganache. So inventive! Might leave that one to the great man himself but will be trying the roasted apricot and butternut squash cake at home for sure.

Comment on Will Torrent’s amazing olive oil baking recipes by Nicki

Nicki — Wed, 09 Nov 2011 10:30:49 +0000

I love the idea of using flavoured oils in baking rather than butter, excellent!

Comment on The unbearable lightness of 00 flour by Joanna Jo

Joanna Jo — Thu, 03 Nov 2011 22:08:48 +0000

Hello Jason – What are the three ingredients in your tomato sauce recipe please?

Comment on Harvest time is here again… by Joanna Jo

Joanna Jo — Thu, 03 Nov 2011 22:04:55 +0000

Has the harvest finished now? When does it happen? Thanks for a great blog read.

Comment on Wild mushroom risotto with basil oil by Andrew

Andrew — Thu, 03 Nov 2011 21:58:20 +0000

I will dig out the field guide and get funghi hunting!

Comment on Pear, parmesan and rocket risotto by jason.gibb

jason.gibb — Tue, 01 Nov 2011 15:08:53 +0000

Hello Francine – Rocket is arugola or rucola!

Jason

Comment on Five trees of separation by Atlanta Tree Guy

Atlanta Tree Guy — Wed, 26 Oct 2011 07:01:21 +0000

What a lovely blog post. Great to read everyone’s stories.

Comment on Pear, parmesan and rocket risotto by Francine McGinty

Francine McGinty — Thu, 20 Oct 2011 17:37:56 +0000

What is Rocket?

Comment on Harvest time is here again… by Sarah Hartley

Sarah Hartley — Wed, 19 Oct 2011 20:59:08 +0000

Good luck with the olive oil harvest!

Comment on Wild mushroom risotto with basil oil by Kiri W.

Kiri W. — Wed, 19 Oct 2011 19:09:17 +0000

That looks SO gorgeous! I never seem to have the time to make proper risotto, I should really force myself to. This looks just wonderful, thank you for sharing!

Comment on Garlic pork chops with lemon olive oil by Deb

Deb — Fri, 07 Oct 2011 20:01:32 +0000

We made these pork chops as soon as we received our lemon oil. Delicious!

Comment on The unbearable lightness of 00 flour by tannaz

tannaz — Fri, 07 Oct 2011 17:28:44 +0000

kids and pasta — adorable combination! would love to see more of hamideh and how she translates italian ingredients into iranian dishes.

Comment on Book Extract: ‘Lemon Ravioli with Sage Butter’ by The unbearable lightness of 00 flour « The Dolce Vita Diaries

The unbearable lightness of 00 flour « The Dolce Vita Diaries — Fri, 07 Oct 2011 16:43:27 +0000

[...] a look at more photos here and follow the instruction for making your own homemade pasta here. LD_AddCustomAttr("AdOpt", "1"); LD_AddCustomAttr("Origin", "other"); [...]

Comment on A Typical Day by Jason Gibb

Jason Gibb — Thu, 29 Sep 2011 09:59:38 +0000

Hey Sara – great to hear from you. You wouldn’t believe how much the girls have grown. Sorrel even started nusery a couple of weeks ago. We’ll put some pictures up on the blog of them making pasta soon. Lots of love to you and Greg.
Jason & Cathy

Comment on A Typical Day by sara d'onofrio

sara d'onofrio — Tue, 27 Sep 2011 09:19:17 +0000

Dear Cathy and Jason, I was making my way to work this morning and a lady sitting next to me was reading your book, she was so into it that she missed her stop!! I often think of you all (Soz and Rosie especially) and hope you are all well!! Un bacione ed un abbraccio Sara
Greg sends his love as well

Comment on New flavours by Sam Hartley

Sam Hartley — Mon, 19 Sep 2011 15:18:38 +0000

I look forward to the new flavors. I hope they are as tasty as your other ones.

Comment on Mangiamo! Or: how to eat like an Italian by Scarlett

Scarlett — Tue, 06 Sep 2011 19:38:32 +0000

Wow…it seems all the European countries eat somewhat the same…I wish America would get ahold of these ways.

Comment on Spicy eggplant and mozzarella bruschetta by chicaandaluza

chicaandaluza — Mon, 29 Aug 2011 20:57:30 +0000

Love the idea of the Sicilian donkey!

Comment on The Book by Jill Goldstein

Jill Goldstein — Sat, 27 Aug 2011 01:56:25 +0000

Oh My Goodness not only are my Olive Oil Shipments Delish, but I’ve recommended dozens of friends to read the book to get to the surprise at the end (10% discount!) Yeah!
Seriously I LOVED the book and don’t see how I’ll be able to use ANY OTHER Olive Oil after I’m finished with my shipment this Fall? Guess I’ll have to renew my adoption papers!
Thank you both for the greatest story ever written and for having the guts to do what you did! How do you spell J.E.A.L.O.U.S!

Comment on Matrimonio all’italiana by Cassondra

Cassondra — Wed, 03 Aug 2011 23:12:06 +0000

I really enjoyed reading this – thanks!

Comment on BBQ Summer Recipes: Tagliata by Lulu Stephen

Lulu Stephen — Sun, 31 Jul 2011 15:33:17 +0000

please tell me what cut you would ask for in Umbia to get a sirloin steak? I made a simlar recipe to this last week, using Nigella’s post cooking marinade, and it was wonderful, but the only cut I could get the butcher to provide for the recipe was fore rib. This did taste fabulous, but really wanted sirloin!
I really enjoy your recipes, specially as you are quite local to me in Italy, and would appreciate you also telling us the local Italian names for cuts etc
Thanks.

Comment on BBQ Summer Recipes: Tagliata by Carmen Maria Stoicescu

Carmen Maria Stoicescu — Fri, 29 Jul 2011 14:24:03 +0000

Elegant,beautiful!

Comment on Adventures in lemon olive oil – Lemon ricotta cake by Cathy Rogers

Cathy Rogers — Thu, 28 Jul 2011 14:27:20 +0000

Hi Laura thanks for your message. I use 1 level teaspoon of baking powder for this recipe. Good luck – let us know how it goes! Cathy

Comment on The Book by Allison and Busby

Allison and Busby — Thu, 28 Jul 2011 11:55:24 +0000

[...] inspiring recipes for olive oil lovers like me, and they’ve even turned their experience into a memoir (hardback pictured). Quite frankly it can’t help but make you want to find your own piece [...]

Comment on Wild Chicory Spaghetti by jason.gibb

jason.gibb — Tue, 26 Jul 2011 11:50:11 +0000

Hello Todd – yes, ours was wild chirory straight from the grove.
Jason

Comment on Adventures in lemon olive oil – Lemon ricotta cake by Laura

Laura — Mon, 18 Jul 2011 06:57:32 +0000

Good morning! Your cake sounds delicious, and I would like to make it. Can you please provide the measurement for the baking powder? Thank you. Laura

Comment on Wild Chicory Spaghetti by todd4u

todd4u — Mon, 18 Jul 2011 02:51:40 +0000

Is the chicory found on the roadside fit for eating? I have read many pros about chicory but it never tells you if it is wild or cultivated? Also,read that wild was poisonous but you ate it and must be doing well?

Comment on Estate agents wrong, ice cream right by Sheffield

Sheffield — Sun, 17 Jul 2011 20:46:37 +0000

I quite enjoyed reading. Thanks

Comment on Fusilloni with asparagus, tomatoes & basil olive oil by Hafiz

Hafiz — Sat, 16 Jul 2011 06:21:39 +0000

Simple and satisfying.

Comment on Mandarin breakfast cake by Adventures in lemon olive oil – Lemon ricotta cake « The Dolce Vita Diaries

Thu, 14 Jul 2011 16:57:38 +0000

[...] It’s delicious still warm with a bit of cream and a few raspberries. And equally delicious the next day; if you’re feeling decadent you can even have it as a breakfast cake. [...]

Comment on We are all individuals! by the father

the father — Tue, 05 Jul 2011 22:56:13 +0000

So I must say that I love the oil, every bloody last drop I can get to come out of the tins, and I love my wife for turning me on to it. So did your friend ever talk to them? And is the obscure route around France from a previous Tour de France.

Thank you.
Justin Gillies. USA

Comment on We are all individuals! by Dee

Dee — Tue, 05 Jul 2011 09:01:29 +0000

Love the comments and and the photo.

Comment on Fusilloni with asparagus, tomatoes & basil olive oil by constance rinella brown

constance rinella brown — Sat, 02 Jul 2011 19:20:29 +0000

Made this recipe 6/29. My family loved it! Did not have basil oil, so I added fresh leaves before serving – it was good!

Comment on Penne with purple sprouting broccoli by jason gibb

jason gibb — Mon, 27 Jun 2011 10:03:55 +0000

Hello lbddiaries – I didn’t use garlic in this one, although since I am a bit of a garlic nut I may well do so next time.
Jason

Comment on Penne with purple sprouting broccoli by lbddiaries

lbddiaries — Fri, 24 Jun 2011 21:21:36 +0000

Can’t wait to try this – how much garlic do you use? I didn’t notice it on the ingredient list. I have a lot of broccoli so this is going to be a GREAT dinner – thanks!

Comment on The Book by Lorinda

Lorinda — Fri, 24 Jun 2011 01:13:32 +0000

I just read your book today–straight through! It was fun and interesting and didn’t candy coat the ‘romantic’ life of packing up and moving on to new adventures. I loved it!

Can’t wait to start reading the blog and order some olive oil!

Cheers from Canada!

Comment on Lemon and courgette (zucchini) cupcakes by Marlene

Marlene — Thu, 23 Jun 2011 08:11:08 +0000

Just made these and they taste…mmmmmmmmmmm

Comment on Lemon and courgette (zucchini) cupcakes by lifeinarecipe

lifeinarecipe — Tue, 21 Jun 2011 16:19:35 +0000

I love zucchini in any form and now I can have my zucchini and cupcakes too!

Comment on If in doubt, bake a cake by jason.gibb

jason.gibb — Mon, 20 Jun 2011 09:58:03 +0000

Hello Allison – thanks for the reply. It’s really nice to hear that you feel about Nudo in that way, and I totally understand what you mean about keeping your clever discoveries to yourself. In fact Cathy has just written a blog on this subject, called ‘We Are All Individuals’, which we will post very soon.
Needless to say, we will keep on doing what we do, we will never be mass-market and if a few more people can join our special little club then that can’t be a bad thing.
Ciao for now,
Jason

Comment on Lemon and courgette (zucchini) cupcakes by Lemon and courgette cupcakes (Dolce vita diaries) « ashleighmommsen

Lemon and courgette cupcakes (Dolce vita diaries) « ashleighmommsen — Fri, 17 Jun 2011 16:53:25 +0000

[...] Lemon and courgette (zucchini) cupcakes jason.gibb | June 17, 2011 at 4:56 pm | Tags: cake, courgette, cupcakes, lemon, Nudo, olive oil, Petit Pois, recipe,vegetable, zucchini | Categories: Jason’s Recipes | URL: http://wp.me/puETs-lU [...]

Comment on Notes on the Spring package by Amy

Amy — Fri, 17 Jun 2011 10:59:42 +0000

Thank you for all this information! We are really enjoying our olive oil from the Rosalio tree.
Ciao,
Amy

Comment on The Book by Mitzi

Mitzi — Thu, 16 Jun 2011 19:02:11 +0000

Bought your book while on holiday in Rome, I LIVE IN MALTA, I’ve read half of it,and I don’t want it to finish, really enjoying it, it feels like I know you.
Thank you.
Mitzi

Comment on Wild Chicory Spaghetti by lyn bevis

lyn bevis — Tue, 14 Jun 2011 20:45:44 +0000

thank you for the recipe i do grow chicory but have never used it, which part and when do you harvest? sorry may seem a silly question . love the oils looking forward to new oils thanks lyn b

Comment on Contact by Maria Navin

Maria Navin — Fri, 10 Jun 2011 11:39:51 +0000

Buon giorno
Our son gave us a fabulous gift last Christmas! We have an adopted olive tree on the Nudo Estate..Our spring delivery arrived and we are delighted with the product! We made a caprese salad last weekend for a family reunion..and the oil was a hit

We are visiting Genova in July and would love to visit/hug our tree on the estate!
Are there any nearby Bed and Breakfasts where we might stay over?
Is there a better time to visit than another?

Looking forward to hearing from you,
Maria and Joseph Navin

Comment on If in doubt, bake a cake by Neil @ Communal Table

Neil @ Communal Table — Sun, 29 May 2011 15:06:46 +0000

Congratulations! We’re first-time adoptive parents of a Nudo tree and can’t wait to taste our olive oil when it arrives here in Canada in a few days. But we’re sure it’s going to taste great, and glad to hear that in addition to our tree, we’ll be able to get Nudo oils at Williams-Sonoma soon!

Comment on If in doubt, bake a cake by Allison

Allison — Sat, 28 May 2011 13:52:49 +0000

I’m so happy for you and excited too, but just a little, selfishly, disappointed. Those of us who have discovered you and your amazing products are part of a special little club, and now we will be sharing you with the masses. I’m thrilled for your success, and wish you good fortune. And, a Happy Birthday! What a fantastic present for you.

Comment on Mandarin breakfast cake by If in doubt, bake a cake « The Dolce Vita Diaries

If in doubt, bake a cake « The Dolce Vita Diaries — Fri, 27 May 2011 14:21:18 +0000

[...] struck with the creation of our now rather popular mandarin breakfast cake, made with mandarin olive oil in place of butter. We baked and practised and refined and perfected [...]

Comment on About Us by Nudo Cioccolatini, Socially Conscious Dark Truffle Chocolates | So Freaking Cool

Thu, 19 May 2011 15:25:46 +0000

[...] this chocolate’s life is blessed by the hardworking community in the Le Marche region of Italy. Nudo runs an adopt-an-olive tree program, whereby the money is distributed to individual farmers. The [...]

Comment on Contact by Rene Huey-Lipton

Rene Huey-Lipton — Mon, 16 May 2011 16:44:02 +0000

Hi…just adopted a tree. Love the whole idea, the book, the blog. Wondering, can we visit our tree someday? It would be a great adventure for our kids.

thanks,

Rene

Comment on Holding hands by peacay

peacay — Sat, 14 May 2011 18:58:08 +0000

Thank you. This made me smile. I remember going through the same thought processes when I was in Sri Lanka years ago. The natural friendliness and closeness is really cute to see but hard to easily adopt as an outsider. It might be interesting/instructive to see a world map outlining all the countries where it’s the norm for boys to hold hands.

Comment on Grilled lemon chicken by Keith Fullerton

Keith Fullerton — Fri, 13 May 2011 21:25:36 +0000

Is that chicken kinda like the cow in the Restaurant At The End of The Universe. “Try some of this part, you’ll love it.”

Comment on Holding hands by Paula's Paradise

Paula's Paradise — Tue, 10 May 2011 17:47:36 +0000

I love this whole post … here’s to “Beer of the Wolf” (what a great name!) and to Giancarlo’s La Dolce Vita being embraced in more places all over the world. Cheers and Grazie Mille!!

Comment on Scendavamo in campo… by Holding hands « The Dolce Vita Diaries

Holding hands « The Dolce Vita Diaries — Tue, 10 May 2011 13:35:18 +0000

[...] at having to bestow a faceful of kisses on my mate Giancarlo every time I see him. For me Giancarlo is a lot of what’s good about the Italian [...]

Comment on Spicy lamb chops alla brace by Andrew and Tami

Andrew and Tami — Fri, 06 May 2011 21:31:48 +0000

just tried these delicious succulent chops. They just melted in your mouth. Yummy yum.

Comment on The Book by Andy Coates

Andy Coates — Wed, 04 May 2011 17:06:01 +0000

Started the book this afternoon, sitting in the unseasonal Suffolk sun…almost half way through already and I already love the book. The pace, style, and content are spot on. A wonderful read and one I’ll recommend.

And now I’ve found your blog I’ve a lot more to read, follow…and cook!

many thanks for sharing your adventure

Andy

Comment on Fruit service by Ferry Dukes

Ferry Dukes — Wed, 04 May 2011 13:52:03 +0000

My sweet daughter forwarded this to me and said it reminded her of Mummy!
We always have bowls of fruit in the house. My 4 children grew up on eating fruit as a snack and for dessert. The best time out for our family was going fruit picking at differefnt seasons.
I heartily agree with Cathy that there should be that SPECIAL knife and in our case a big plate. I peel,de-pith, uncore and cut, then I arrange the fruit on the BIG plate with long, tooth-pick like wooden kebab sticks and watch the family devoure every bit.
When the children were young I would make baskets from tangerine peels and place the fruit inside. I’d cut an orange into a lotus flower and place the fruit inside. I would wear my pomegranate T- shirt( the juice really stains) and with the special knife would fill a big bowl with the delicious ruby like fruit. It makes me laugh to see a small cup being sold for such a price at supermarkets. I could have earned a fortune!
I am so happy my daughter can relate to this.

Comment on Fruit service by LBDDiaries

LBDDiaries — Wed, 27 Apr 2011 21:36:03 +0000

Yes, at my house, too! Something about cut-up fruit that calls to someone to “grab a bite” when they were simply not interested before! I enjoyed this post – it made me smile!

Comment on Spring blueberry muffins with lemon oil by LEANNE TRITTON

LEANNE TRITTON — Wed, 27 Apr 2011 10:43:52 +0000

I am making these this weekend!

Comment on Contact by Keith Fullerton

Keith Fullerton — Sat, 23 Apr 2011 23:25:34 +0000

I love your blog. The recipes are terrific. When I saw that you had picked and were packing the oil, I thought that we would be tasting that great olive oil soon. So, the question is, when should we expect to see the proceeds from our tree (or the equivalent, I realize)?
Thanks,
Keith

Comment on Fruit service by Mary J

Mary J — Thu, 14 Apr 2011 21:39:30 +0000

This made me smile. When I was a child (1950s), we had little fruit knives with ivory-like handles. We weren’t allowed to just bite into a piece of fruit at the dinner table but had to cut it up first, which was really more fun.

Comment on Fruit service by Roelof le Roux

Roelof le Roux — Thu, 14 Apr 2011 16:07:36 +0000

I love it – thank you Cathy. My grandmother used to do this always. They had a little fruit orchard in their back garden and she’d send me with one of the gardeners to go pick the ‘best ones’ for an afternoon snack on hot summer days.

Then we’d sit outside on the porch, with her splicing and dicing and dishing up. Lovely.

Comment on Fruit service by Andrea

Andrea — Thu, 14 Apr 2011 16:01:53 +0000

Same exact thing goes on in my house. But, truth be told, the same thing went on in my mother’s house as well. Having to peel, de-pith, de-pitt, uncore and cut fruit is my payback for never having the strength or interest in doing it when I lived at home!

Comment on Countdown to gelato o’clock by Jessica

Jessica — Tue, 12 Apr 2011 11:40:06 +0000

I make my own lemon oil all the time and it takes me forever it seems and never stays fresh as long as I would like! i just found your products through a friend and your store and blog. I have a kitchen blog(s) that I host called Kitchen Belleicious and Belleicious Kids. I would love the opportunity to do a review and giveaway of some of your oils? I know this is completely random and i don’t have to do the review I can buy them myself but either way I think my readers would love your products! Much Love
Jessica
http://www.kitchenbelleicious.com
http://www.belleiciouskids.com