All Posts By

Nancy Harmon Jenkins

  • Chef Michele Forgione

    Chef Michele Forgione, from Montreal’s acclaimed Osteria Venti, is joining us as AmorOlio’s guest chef at our first session, March 25 – 31, at Villa Campestri Olive Oil Resort, in the Mugello…

  • forsythia2

    Tuscany Spring 2013: AmorOlio

    I’m happy to say we’re finalizing plans for our next AmorOlio programs, to take place March 25 – 31 and April 22 – 28, 2013 at Villa Campestri, the world’s only olive oil…

  • oil tasting

    Arrivederci, AmorOlio 2012!

    We just finished the fourth edition of AmorOlio at Villa Campestri, and I think all my “students” agreed that it was a great experience, learning how to tell good olive oil from…

  • cutting the curd

    Ricotta – A True Story

    The Renaissance, they say, was born here when the shepherd and cheese-maker Giotto was discovered sketching the form of a sheep. Brought to Florence because of his talents, Giotto went on to…

  • Signora Begnini

    Cortona Market, October

    I’ve been buying fruits and vegetables from Signora Benigni for as long as I’ve been coming to the Saturday market in Cortona. Once the fruttivendolo part of the market occupied all of…

  • Great Maine Cheeses!

    One of the finest cheese-makers in all of New England is Deb Hahn of Hahn’s End in Phippsburg, Maine. She comes to the Camden farmers’ market, Saturday mornings only, and you’ll recognize…

  • pickled peppers in oil

    Olive Oil Pickled Peppers

    I’ve been experimenting with pickles, using olive oil to give finish and smoothness to what are often sharp, acerbic flavors. My grandmother Harmon’s sour cucumber pickle recipe calls for cider vinegar cut…

  • black olives

    AmorOlio Update!

    Because of a last-minute cancellation, there are two and possibly three places left in the exciting November olive-harvest program at Villa Campestri with Chef Anita Lo of New York City’s award-winning Annisa…

  • caponata

    Sicily Summer Treat: Caponata

    I discovered a 3-liter tin of 2009 olive oil (our own pressing) when I was cleaning out the cantina last week. Unaccountably it had disappeared into a dark corner and stayed there,…