Soffritto Recipe 💌 Artichokes + Shipping update
A Soffritto For Anything
If you follow us on IG you know we love a good (Italian) soffrito. It's a non-negotiable for the base of our soups, stews, and ragù. Sometimes viewed as time-consuming or ‘unnecessary’, soffritto is 100% worth the extra effort because it sets the perfect foundation for a rich and layered dish.
We put together this recipe (which is actually more of a guide) on the dos and don’ts of (Italian) soffritto. There is a traditional ratio for soffritto, but honestly, you should experiment with the proportions you enjoy most. We love extra carrots and celery so often use a 1:1:1 ratio. Just make sure everything tastes balanced. Too much carrot will make things too sweet. Too much celery and things get earthy. Too much onion… kidding, there’s no such thing!
Really important, don’t skimp on the olive oil. Soffritto literally means ‘fried slowly’, but we can’t fry if there isn’t enough oil in the pot. The oil is also going to absorb all of the spices and flavors of the vegetables extremely well and act as a vehicle for those flavors throughout the soup/stew/ragù. It might take an extra 20 to 30 minutes but it’s worth it! So pour yourself a glass of sparkling water or wine and enjoy the scents and sizzles as the perfect medley of veggies sets things up for your next great dish.
The Soffritto Recipe Is Here!
TLDR, don’t skip the soffritto.
Artichoke Szn is BACK
December is great, but ARTICHOKE SEASON is where it’s at! Giuseppe was born and raised in Italy thus has had his fill of artichokes and doesn’t get very excited about these green and purple bundles of deliciousness (BTW it’s technically a wildflower!). Me on the other hand… I was raised in northern California, where fruits and vegetables are diverse/abundant, however, my family rarely ate artichokes. This could be due to the cost, however, I have a feeling it also had to do with the cooking process.
My mom would boil the artichokes for what felt like hours and serve them with a delicious (albeit very ‘Americana’) lemon mayo sauce. Looking back I literally laugh out loud as that memory feels a world away from how I currently experience and eat artichokes. (But don’t get me wrong, I would still take a straw to that artichoke sauce.)
We hope you’ll buy and/or grow some gorgeous artichokes this season. Here’s a recipe to get you started!
TLDR, you don’t have to boil artichokes, you can fry em’!
Pre-Order Update
You're probably wondering when your oil will ship. The answer is as soon as the container arrives to our warehouse in TX. Unfortunately, the ship which our container is on has not been able to port yet. We apologize for this inconvenience. Our team has been working to make sure transport/freight goes as smoothly as possible, however, this is an industry-wide delay.
Here’s what you can expect from us:
We will email you before all orders are fulfilled and shipped in case you need to update an address or make changes to an order.
You will receive another email that will include shipping confirmation and a tracking number.
Shipping updates will be posted at the top of our FAQ page. For example, 'All pre-orders have been shipped' or 'All pre-orders and regular orders are now shipping within 48 hours'.
If you need to make changes to your order please contact us hello@exauoliveoil.com.
TLDR, our container is delayed because ship cannot port yet.
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Existing Olive Oil Club Members
We pushed back renewal dates towards end of February. We will email you again closer to the exact renewal date.
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New Olive Oil Club Memberships
New olive oil club memberships will open as soon as product arrives at the warehouse. Those on the Olive Oil Club Membership Waitlist will be notified first. You can join the membership waitlist .
Follow us on Instagram or Facebook for more!
A presto,
-Skyler & Giuseppe
www.EXAUoliveoil.com