The allure of traditional, slow ways of pressing olive oil drew one urban Italian clan to the Tuscan hills. By Judith Weinraub - Help us promoting tradition and quality, read and share the Zester Daily article about Pornanino!

New study finds extra virgin olive oil isn't always extra virgin. Light and heat may be the culprits. - read the article by Nancy Harmon Jenkins .

Since ever at Pornanino we have been doing our best to educate our clients about what is sitting on grocery shelves labeled, "extra virgin olive oil" .... - read the Los Angeles Times article on matter.

It's on Blurb. You can preview it online, order it and have it delivered to your home in no time at all. You'll find the recipes we have published on the Newsletter, plus lots more. All have been selected, tested, photographed (and enjoyed) by your editor. Grab it and get cooking! And if you like it spread the word …

We've opened a group for the Pornanino olive oil-loving friends, so we can chat and exchange ideas and news. The space devoted to the community of our friends - all of you! You are among friends here, special people who share a love for some of the things that really matter in life - quality, friendship, truth. And good food, travel and GREAT OLIVE OIL! Because we care, we'd like to know. (Facebook registration required - free)
Help us to grow the Pornanino olive oil community, join the Pornanino olive oil-loving friends group on Facebook. It's easy, free and so much fun!

A one-week tour of the Tuscan olive harvest takes you to Franco Lombardi's farm in the heart of the Chianti region. Learn everything you need to know about the cultivation of olives and the production of olive oil, from antiquity to today. Read about the health benefits of consuming and the pitfalls of buying Extra Virgin Olive Oil, the Nectar of the Gods.
Look at the new book here