Latest from RAVIDA
Rich in antioxidants and proteins, almonds are of the 50 foods we should never go without.
Fall is when they ripen
Earliest start ever in our history for the 2015 harvest. First drop of 2015 RAVIDA evoo in the picture poured out of our decanter on September 30th! A much needed sign of goodwill from nature after the disastrous 2014 crop. It might take a while – usually not before mid October – until we get […]
RAVIDA olive oil bottles and Oilboxes loaded onto new Porche Cayenne GTS for a test rive through our farm lanes and olive groves. We tried to keep the car….unsuccessfully!
A good drizzle of RAVIDA gives these red mullet fillets a distinguished spicy note. Moist and flavorsome, they have since become a staple at home. Try with any white other fish fillets, it takes only a few minutes to make.
Nothing reminds me me more of summer than cold grilled eggplants with the fragrance of oregano and fresh mint, drenched in olive oil, eaten as we return from the beach 4 Medium sized eggplants, about 900 gm RAVIDA Extra Virgin Olive Oil RAVIDA Oregano Sea Salt RAVIDA Vinegar and Wine Must 2 cloves of new […]
Champagne? No. RAVIDA Olive Oil. Japanese love our oil so much that Top Chefs in Tokyo pour it abundantly over sushi and sashimi, grilled fish and meats, rice and fresh tofu and, when not fully satisfied yet, they just…
A generous grating of ricotta infornata – baked ricotta – until recently only available in the province of Messina is the key to this dish. However, if you are missing the key ingredient, try with pecorino, a dried ricotta or a dry goat cheese. You can also try replacing basil with mint or oregano. It is still absolutely delicious, fresh and summery.