The Tuscan Olive Harvest
Season Two, Fall 2007
The Tuscan Olive Harvest
This week we are celebrating the Tuscan Olive Harvest, or La Raccolta. The beginning of November is the time for harvesting olives, and then of course enjoying the first oils of the year. This week learn how to make two types of crostini, farro and olive salad, and pears baked with Pecorino and honey. Simplicity rules this week's menu of rustic Italian dishes. Learn more about olive oil from world renown expert Judy Ridgway.
Take a look at our suggestions for reasonably-priced Tuscan wines to go along with the meal.
Other episodes from this season
- Corn
- Preserving Foods for Winter
- San Juan Soul Food
- Diabetes Management
- Lebanese Mezze and Wine from the Bekaa Valley
- The Adventures of the Pomegranate
- The Tuscan Olive Harvest
- The King and I
- Peruvian Hartford
- From Farm to Table
Explore all past seasons & episodes in our archive »






