Lino Olivieri

4 results

You can’t catch me, I’m the gingerbread (wo)man

Olive toil Olive farming is never easy, but the 2018 harvest in southern Italy has been described as “difficult and challenging”, by Lino Olivieri, w(...)

Green gold ... extra virgin olive oil

“If you see Jamie Oliver cooking [Italian food] on telly, he will have a bottle of Fontodi to hand.” David Gleave, Master of Wine and MD of Liberty Wi(...)

Owner/Manager Russell Wilde and Head Chef David O’Byrne  at Richmond restaurant, Portobello, Dublin.

BERNARD SHAW GETS BEARDED The Real Bread Ireland movement and Bretzel Bakery are holding a gathering at the Bernard Shaw pub in Dublin 2 next W(...)

Kieran and Sean Murphy  of Murphy’s Ice Cream who have been harvesting Dingle’s rainwater and turning it into sorbets

Foraged fare Chef Evan Doyle, co-author with Biddy White Lennon of Wild Food (O’Brien Press), takes immense pride in the vast larder of products (...)