“A tavola non si invecchia”. - Italian proverb (At the table with good friends and family you do not become old).

Sharing authentic Italian recipes entrusted upon me through the privilege of being invited into many Italian homes and kitchen’s abroad. I travel, cook, eat, share, learn and photograph my experiences, a truly soul enriching journey. There are now over 100 recipes on this blog to search from. I am a Melbourne born girl who now resides in Pietrasanta, Italy. Sharing my love for food and all things Italian with you. I am not a professionally trained chef, just a person that really loves cooking and has made my passion my reality! Through talent and drive I now work as a private chef in some of the most prestigious private villa`s here in Tuscany, Italy!

Friday, June 29, 2012

Olio e aglio (oil and garlic)

One of my favourite scents is the fruity flavour of freshly pressed olive oil, accelerated by fresh garlic.  I think there is a saying "if you want to pretend to be busy in the kitchen, just add garlic to a pan".  Not that I ever pretend to be busy in the kitchen!
I always keep a fresh ceramic bowl of freshly smashed garlic mixed in with some olive oil next to my oven.  It is a quick and simple way to add last minute flavour to various dishes. The oil takes on the flavour of the garlic without being potent.  I particularly like to drizzle a little on homemade pizza once removed from the oven. Not limited to just pizza, this oil is also great to finish salads, meats and brush bread with. It just adds a fresh complex flavour.  
On my return to Australia I have noticed 'garlic oil' sold in delicatessens at astronomical prices, but that need not be the case.  It is so much nicer making it yourself, and easy!
The key is to use home-grown, or locally grown organic garlic!!

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