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Ingredients (6 small ramekins, 8cm x8cm x 4cm):- 120g dark chocolate- 40g butter- 2 eggs (medium size)- 40g Sugar- 30g All-purpose flour- Extra virgin olive oil ORIGIN- Orange marmalade(optional)Preheat over to 180°. Butter and lightly flour six ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.In a double boiler, over simmering water, melt the butter with the chocolate. In a meantime, in a medium bowl, mix eggs and sugar.Whisk chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the butter into the prepared ramekins and bake for 5-6 minutes with fan forced, or about 10 minutes without fan.

Ingredients:-240g dried cannellini beans (60g/person)-1 celery stalk-2 cherry tomatoes-2 garlic-2-3 bay leaves-Salt and pepper-Extra virgin olive oil ORIGINIf you are using dried beans, please soak them in the cold water over night.In a pressure cooker, add cannellini beans, whole celery stalk, cherry tomatoes cut in half, 2 wholegarlic and bay leaves and close the lid. The soup is ready when the beans are soft and becomelittle creamy. It takes about 20-30 minutes but if the beans don’t cook in time, please continuecooking. If you prefer not to use the pressure cooker, it takes 1 hour to 1.5 hour.When they are cook, add salt and pepper to taste. Add

Ingredients:-1kg octopus (cooked or raw)-10 cherry tomatoes-2-3 celery stalks-Parsley-1 Lemon juice-Salt and pepper-Extra virgin olive oil ORIGINYou can use both boiled octopus or raw sashimi octopus.Cut octopus with one-bite size. After that, cut cherry tomatoes in half, and cut celery in smallcube.When it’s done, put octopus and vegetable together in a large bowl, and add lemon juice, salt andpepper and olive oil, parsley and mix all together. Serve cold.

Our Petrulle has received "gold award" in Japan! It was a honour to receive such an award as a Japanese. One Japanese girl decided to make an olive oil last year in Italy and it is considered as one of the best olive oils in the world. Really, such an honour. Apart from my side story, our olive oil "Le Petrulle" has received "Gold Award" in the 2020 edition of Olive Japan which is organised by The Olive Oil Sommelier Association of Japan (OSAJ) Fruity, spicy yet elegant. That was our goal. Harmony between bitterness and spicy note with wild artichoke and rocket after-note. There is a hint of

Once upon a time, Thomas Jefferson once quoted this. The olive tree is surely the richest gift of Heaven. While I completely agree with his every words, I also have to share this secret recipes to everyone, because when I ate it at the first time, I thought I went to heaven. I present to you, dolce tonda olives (aka Nolca olives). In olive world, there are 2 types of olives. One for olive oil as you can guess, and one for tables, as in you use it for Martini or on the top of focaccia bread. Some table olives can do double act; they can be olive