After many years in the historic center of Lucca, we are excited to be back where it all began, at the family molino of my youth. As I know care for the property of this historic olive press, my mind wanders back to my own roots, reminiscing about the unforgettable years with my family spent together at this ancient olive press along a quiet stream in Nievole, a village in a far flung valley of Tuscany. Bringing the cooking class experience into the Tuscan hillside has been a wonderful gift, one that has reminded me of culinary memories of a rural life more than half century ago. As the official start of the olive harvest fell on the first of November, the northern wind tramontana was blowing from the mountains, knocking the olives from the tree branches, turning the farmer’s fingers numb with its biting cold. Yet there was always a whirlwind of activity in the fields and around the olive press. Inside the steamy kitchen with its giant fireplace was alive with the bustling comings and goings of country wives, kids, and grandparents who would congregate at the press to socialize but more importantly, for the most exciting event of the year: The new extra virgin olive oil straight from the olive press! Dishes were simple, hearty, and ready to prepare at the fireplace or on the big stove. We honor this in the olive press kitchen classes with a version of authentic bruschetta. This simple recipe of bread and olive oil emerged out of the molinos. People would eat the bruschetta to sample the new extra virgin olive oil. The olive press is just one layer of rural history in a small valley, where the people still keep their traditions alive. Having guests come to the Olive Press Kitchen to enjoy making these recipes themselves while sharing lunch together is a passion I’ve never lost in all these years. Being back at the family molino is making it all the more special. I can’t wait to share it with you.
