Stay Connected with The Oil Press!
Each month, join Anthony Mavrogiannis for exclusive updates, insights, and stories.
Discover our products like never before.
Enjoy expert tips for healthy and delicious eating—at home or dining out. Be part of the journey!
March: Pruning, Pasta, and Bologna's Culinary Heritage
This month, we explore the importance of pruning olive trees for a healthier yield and dive into the world of authentic Italian pasta. Learn why salting pasta water enhances flavor, discover Martinetti’s pure durum wheat pasta, and take a virtual trip to Bologna, home of iconic dishes like Tagliatelle al Ragù and Tortellini in Brodo. Whether you're a food lover or an Italian cuisine enthusiast, this issue is packed with insights and delicious traditions!
February: Vegan Olive Oils, Frying with EVOO, and Jewish-Style Artichokes!
This month, discover our Three Calabrian Notes Collection—100% vegan, organic, and perfect for every plant-based kitchen! Learn why Fondo Gionino Extra Virgin Olive Oil is vegan and how it enhances your favorite dishes. Plus, find out why extra virgin olive oil is great for frying and get inspired by the flavors of Rome’s Jewish Quarter, home of the famous Carciofi alla Giudia (Jewish-style artichokes). Find out when to enjoy them at their best.
January: Three Calabrian Notes Collection, Butter Swap Tips, New Mediterranean Partnerships, and the Best Italian Restaurant in Hilton Head Island!
We’re kicking off the year with three new Extra Virgin Olive Oils and exciting partnerships with Greek and Calabrian artisans. Discover our Three Calabrian Notes Collection 2024/2025, perfect for cooking, gifting, or enjoying Mediterranean flavors. Learn how to swap butter for olive oil for a healthier lifestyle. And we’ve got the perfect spot for an unforgettable Italian dining experience!
