Journal
Notes from the grove, the kitchen and the season.
Early Harvest Journal: The First Press
We went down to the grove on an October morning; the year’s first oil ran green and peppery from the stone press.
A Guide to Aegean Greens: From Blessed Thistle to Chicory
The wild greens that set the peninsula’s spring table, and how we use them in the kitchen.
Morning at the Stone Oven
The 18-hour journey of our sourdough: starter, patience, and an olive-wood fire.