From Libellula's Kitchen & Land

Looking back on this year’s harvest produces gratefulness in us for the farmers with whom we have worked and the many new people who have joined the Libellula community. Those of you who joined our virtual olive oil tasting, adopted a grove, or purchased a bottle of extra virgin olive oil for yourself or a friend have enabled us to invest ever more in the land and our farmers who care for it. Every new order fills us with joy, and we could not be more thankful for each and every one of you! However as we reflect on this...

The marrying of just-picked tomatoes, creamy ricotta, and peppery olive oil in this recipe carries with it all the harmonies of a warm summer evening. Pair with a loaf of sourdough or a bowl of crackers! –  Julia & Camillo  

Because this recipe is so simple, using excellent ingredients is important! Ingredients 2 Avocados 2 tablespoons Libellula extra virgin olive oil 2 tablespoons freshly squeezed lemon juice (about 1 lemon) Sea salt and freshly ground pepper Halve avocados lengthwise. Twist halves to separate them and remove pits. Run a large spoon between the flesh and skin, scooping out the flesh in one piece; discard skins. Slice into wedges, and place avocados on a serving platter. Drizzle with olive oil and lemon juice. Season with salt and pepper. 

There is no butter at all in this delicious pie bursting with apples! Ingredients Crust: 2 1/2 cups all purpose flour 2 Tablespoons sugar 1/2 teaspoon salt 1/2 cup low fat milk  1/2 cup Libellula Extra Virgin olive oil Filling: 3/4 cup sugar 3 Tablespoons Minute tapioca (or all-purpose flour) 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 3 pounds apples, chopped into 1-inch pieces (9-10 cups) – I use Granny Smith [a Tablespoon of milk + a Tablespoon of sugar for topping] Crust: Preheat oven to 400° F. Combine flour, sugar, and salt in a bowl. Stir in milk & Libellula Evoo...