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Inspired by Portugal, made in California. Online shop offering premium quality Extra Virgin Olive Oil, herbal teas, artisanal honey, hand-blended salts and botanical skin care. Occasionally, specially curated handcrafted and vintage items from Portugal are also available.

Filtering by Tag: recipes

A Great Read, Cultural Heritage and a Winning Recipe

Nuvea Santos Cobb

Happy November, everyone!  Today I want to share with you some inspiring work created by a couple of very talented people on matters near and dear to my heart: namely, olive oil and Portugal. Plus, I've included one of my recipes for a delicious (and easy) seasonal meal.

If you're into olive oil at all, you've probably come across the New York Times' bestselling book on the olive oil trade by Tom Mueller. It's a fascinating read, well-written and researched, documenting the cultural history of olive oil (did you know archaeologists have found evidence of olive oil dating back to 5,800 BC?)  and the ongoing battle for authenticity between the mass globalization of olive oil production and the small, independent artisan producers.  While some critics have accused the author of exaggerating the claims of fraudulent EVOO labeling,  I think it's still a great  resource for learning about the significance of olive oil around the world.  Plus, he gives you lots of insight on how to choose your own olive oils to ensure quality. Entertaining and informative. Be sure to pick up a copy of Extra Virginity: the sublime and scandalous world of olive oil at your favorite independent bookshop.


Want more natural history and cultural heritage? Check out this

inspiring video

about one of Portugal's vanishing traditions.

Ricardo Guerreiro

is a Portuguese filmmaker and photographer who has produced documentaries for National Geographic Portugal and written books on natural history.

While most of Ricardo's videos are in Portuguese  




, and


are in English.  

To see more of his beautiful images, be sure to check out his


 and follow him on



autumn recipe

Recently, I submitted a photo and recipe to Pelican Hill Resort for their annual

Festa dell'Autunno

 contest and won! Here's the very easy and quick recipe:

Autumn Vegetables with Proscuitto Roasted Sea Bass

2 medium, diced potatoes (2 cups)

3 diced parsnips (2 cups)

1 butternut squash (2 cups)

6 diced carrots (2 cups)

olive oil

salt and pepper

4 cloves of garlic, minced

6 fillets of sea bass (about 7 - 8 ounces)

6 slices of Italian prosciutto or Portuguese presunto

(this was for an Italian event, so I chose prosciutto in this particular instance but would normally choose the Portuguese version)

small bunch of fresh picked rosemary

1 stick of butter

3 tablespoons of lemon juice

Place all the vegetables in a roasting pan or sheet pan and drizzle with olive oil. Toss with salt and pepper. Roast for 30 minutes in a 400 degree preheated oven, being sure to turn over the vegetables at least once. Add the garlic and continue roasting for another 10 minutes to make sure vegetables are cooked. Brush the fillets with olive oil and place on a baking rack over a foil-lined sheet pan. Season with salt and pepper. Wrap each fillet with a slice of prosciutto all the way around the middle. Roast for 10 - 15 minutes until the the center of the fish is flaky. Melt the butter over low heat and add the rosemary. After 5 minutes, remove the rosemary and add the lemon juice. Serve the the fish surrounded with vegetables on a platter and pour the rosemary butter over the fish.


*If your grocer doesn't stock bass, you can substitute halibut, cod, or orange roughy.

Photos: NuveaPhotography

Life is Messy Kitchen

Nuvea Santos Cobb

Just in time to give us a break from all the delicious but incredibly fattening and heavy food that we consume over Thanksgiving, is Mayi Carles with her super fun Life is Messy Kitchen. The first recipe I tried was her avo-pesto. It's soooo easy - and all you need are a few simple ingredients. I made it to serve as a snack with crudités but had enough left over to make into sandwiches. Spread over thin slices of crunchy bread it's smooth and creamy and very filling.


one handful of basil; organic is best

1/2 cup of pine nuts

2 avocados, peeled, pitted and cubed

juice from half a lemon

2 garlic cloves. or 3 or 4 if you're like me and LOVE garlic

1 1/2 cups of olive oil ( I used extra virgin olive oil from Portugal. of course)

pinch of salt. I also added a little fresh ground pepper.

Combine all the ingredients, except the olive oil, in a food processor. Then, slowly, add the olive oil until you reach a nice, smooth consistency. That's it! Serve right away for maximum freshness.

From Mayi:   Whether you are struggling to trade busy work for a hammock + fill your tote with fresh flowers from the Farmer’s Market (after trying all the samples) or expand your definition of dinner under a starry sky, Life is Messy Kitchen: A Quirky Guide to Sane + Happy + Clean Eating is an invitation to reset our intention around food with a sense of humor + good appetite + a taste for adventure. Learn more at: