Summer all year!

Welcome to 2013!

It is summer, the weather is good, the food markets (and gardens) have plenty of fresh things and you might still have some time off.

People have long since sought ways to preserve food and reap the benefits of the harvest all year long. In many of the countries – especially in the Mediterranean - one of the most natural ways to preserve food was, and still is, with olive oil.

You can preserve fish, mushrooms, lemons, sundried tomatoes, artichokes, sweet peppers, goats cheese and more in olive oil. Making your own pesto is also a great idea and it is this easy:

What you need:

·     1 cup fresh basil (about 25 basil leaves)

·     2 garlic cloves (peeled)

·     2 tablespoons pine nuts

·     2 tablespoons Prince Albert Olive Oil

·     ¼ cup Parmesan cheese (grated)

·     small jars for storing

What you do:

1.    Rinse and pat dry the basil leaves.

2.    Place in food processor: the basil leaves, garlic, pine nuts, and Extra Virgin Olive Oil.

3.    Blend for 1 minute.

4.    Add grated Parmesan cheese (enough to make a paste)

5.    Carefully lift the lid of the blender and scrap the sides of the blender using a small rubber spatula.

6.    Store Pesto in small jars and freeze.

7.    Always store your finished Pesto sott'olio - meaning you will add an extra protective layer of Extra Virgin Olive Oil.