“It’s the finishing touch that dresses up a dish at the last minute. It usually consists of a teaspoon or two, and goes together with a sprinkling of some fresh chopped herbs, and possibly a squeeze of lemon or lime juice (or a wedge of one or the other placed on the plate).” Steve Johnson, chef-owner of the Rendezvous in Central Square in Cambridge, Mass.

Our editorial scope is simple. By contextualizing each post with simple ingredient explanations and fun history facts, we hope to inspire you to create your own unique dishes. While our recipes can incorporate industrial food, we recommend sourcing locally when at all possible. Seasonal produce and free-range meats always yield the best flavor. This relates to the origins of Italian and Italian American meals. Freshness is the foundation.

Olive Oil 

Olive oil is a liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing. It is essential to Italian cooking.