Cannellini All’Olio

cannellini all'olio

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5 Comments

  • Reply Marialuisa December 1, 2016 at 3:14 am

    Bell’articolo Flavia, So rich. Complimenti. Love to read History and Harvesting Process. And I must try your recipe, as I usually cook beans only in water and salt. They are sure very Saporiti in your way.

  • Reply Carmen Pricone December 1, 2016 at 3:35 am

    Very informative post Flavia. This is a great classic winter dish . Brava. X

  • Reply Rosemarie December 2, 2016 at 2:55 am

    Beans (cannellini and borlotti in particular) are a great way to enjoy the taste of a quality extra virgin olive oil. So interesting to read too about the harvesting process. Will look at the links you’ve provided. Thanks again and well done!

  • Reply Lisa December 2, 2016 at 7:00 am

    I love cannellini beans, so I’ll have to try this recipe! Really interesting article, Flavia. I am also lucky for my olive oil sourcing. I have a friend living in my area whose uncle has a large olive grove in the Abruzzo region. I put in my order each year and it gets delivered when her uncle comes to visit!

    • Reply Flavia December 2, 2016 at 9:08 am

      Lisa, you are so fortunate to have olive oil “connections”! 🙂 I have a cousin in Rome who has a small vacation home in Umbria and he owns several olive trees in the village communal olive grove. When we were in Italy 6 years ago, we took a day trip to Umbria to see his house and walk the olive groves–those are some of his olive trees in the pictures above. He told us all about how the entire village comes to the grove in November to harvest the olives and bring them to the local “frantoio”. Many of my other cousins and all their children also participate in the harvest. It sounds like such a fun event that I hope to participate in someday. The hard work is well worth it when you are the recipient of a bottle of “olio nuovo”!

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