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Latest from RAVIDA

Prima Goccia  2015

2015 RAVIDA Harvest takes off to an early start

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 […]

Crostini con Filetti di Triglie

Red Mullet Croutons

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.


Grilled Eggplant with Oregano Sea Salt

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 […]

Drinking RAVIDA in Japan

RAVIDA’S 15 years in Japan

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…


Linguine with cherry tomatoes, capers and summer herbs

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.