Enjoy the peace and tranquility of this video of Cortona, a beautiful medieval town in southern Tuscany where L'arte is proud to call home.
We have been working hard to put our L'arte award-winning olive oil and balsamico into as many stores as possible. So, in addition to online ordering, if you are out and about in the world, you can just pick up a few bottles, take it home with you and use it all in one go!
We are happy to announce you can now find our L'arte products at select retailers and gourmet food shops in the US, but around Europe as well. Here's a list of fine foodie shops in the US:
Di Olivas - West County and Charles Street, St. Louis, MO
The Butchery, Costa Mesa, CA
Seattle Caviar Company, Seattle, WA
HarborGreens Market - University Place and Gig Harbor, Seattle, WA
Provisions 124, Cannon Beach, OR
First Crush, Pagosa Springs, CO
Epicerie Austin, Austin, TX
In Denmark, check out Holberg No 19 Cafe in Copenhagen, Denmark. Run by a charismatic American, the place looks a bit like a cafe in the South of France, only better because it has our olive oil.
Closer to home in Italy, you can find our products here:
Molesini Wine shop, Cortona, Tuscany, Italy
Lungini Market, Montalla, Tuscany, Italy
Del Brenna Showroom, Cortona, Tuscany, Italy
Our Extra Virgin Olive Oil (EVOO) comes with a little extra bling - FIVE gold medals for 2013 and counting!. Just saying.
Tuscan grilled vegetables
1/3 cup L'Arte dell'Olivo Extra Virgin olive oil
2 tablespoons lemon juice
2 garlic cloves, minced
1-2 tablespoons chopped fresh rosemary, thyme, basil, or oregano
Salt and black pepper
1-2 Tablespoons chopped fresh Italian parsley
Various vegetables to grill which can include:
Zucchini or Yellow squash sliced the long way, about 1/8 inch thick (3mm)
Green beens, trimmed
red or yellow bell pepper, sliced into large flat pieces
Asparagus, cleaned and trimmed
Combine all ingredients except Italian parsley in a ziplock bag and shake to coat. Marinate as long as desired, preferably at least 15-20 minutes.
Remove vegetables from the bag and grill until crispy tender. Add chopped Italian parsley and grilled vegetables to the bag and marinate until ready to serve. This is a great recipe to put on the grill first, so that while the meat is cooking the vegetables are marinating in the dressing.
Serve arranged on a plate with the marinade and L'Arte 6-year Aceto Balsamico di Modena drizzled over the top.
The Guardian recently ran a great story on how to bake with olive oil. We love olive oil, and do just about everything with it, but we had not tried baking. So last Saturday, we rolled up our sleeves and start to bake with our olive oil. Turns out, it was better than using butter! And our special secret tip: don't skimp on the salt sprinkled on top, it makes the cookies.
The writer, Ruby Tandoh said she wanted a worthy alternative to butter. "...Something that can create the same melting tenderness as butter while contributing some unique flavour of its own. Olive oil does exactly that." We tried the olive oil chocolate chip cookies - there wasn't one left in the casa!
Photograph: Jill Mead for the Guardian
This recipe is easy and delicious. It serves four people and is easily doubled. Serve with a fresh green salad tossed with L'arte White Shallot Balsamic and olive oil or rice and vegetables and you have the perfect summer meal with friends or family.
2 pounds chicken legs or thighs (or both)
2 tablespoons L'arte Extra Virgin Olive Oil
1 large onion, chopped
4 cloves garlic, minced
3 tablespoons L'arte white balsamic
2 tablespoons apple cider vinegar
1/4 cup soy sauce
1/3 cup water
3/4 teaspoon paprika
1/2 teaspoon freshly ground black pepper
With a paper towel, dry the chicken (otherwise, it will splatter when you put it in the oil) In a large skillet, heat the L'arte olive oil over medium-high heat. Sear the chicken on one side until the skin is golden brown, about 5 minutes. Flip the chicken over and sear the other side for another 5 minutes. Add the onions over the chicken. Pour the vinegar, soy sauce, and water over everything, sprinkle with the paprika and pepper and bring to a simmer. Allow everything to simmer for 30 minutes, turning once.
Olive oil is like a fine wine. It has its own guidelines, structures and terms. And, just like wine, it also has someone who knows what to look for in a good olive oil -- aroma, texture, hue.
L'Arte's founder, Keith Von Barkenhagen is an olive oil Sommelier having received his credentials in 2013 from the International Olive Oil Academy. So, if you have any questions about our award-winning olive oils, consider Keith your own personal olive oil sommelier.
Because we won a gold medal at Olive Japan 2014, we thought why not give you something you can really use - a Japanese infused recipe featuring our L'Arte Olive Oil. You can toss this on just about anything -- meat, salad, grilled veggies -- the world is your palette.
L'Arte Japanese Ginger Salad dressing
Put all these ingredients into a mixing bowl, and whisk until blended. Toss on anything you like and serve or grill!
We're on a roll, or is that a pressing? Semantics. But, L'Arte has just received its first gold medal from Japan in the 2014 Olive Japan International Olive Oil competition. The competition is considered one of the premiere Olive Oil events in the world and the judges are from key major olive oil product countries and Japan recommended by the Olive Oil Sommelier Association of Japan (OSAJ).
Don't hate us because we are beautiful, just enjoy our award winning olive oils on your table, in your favorite dishes or as the perfect gift for the foodies in your life.