keyword pages:  1  
< 1 of 4 >
Mr and Mrs Rapfael Alcala enjoy New Years Day lunch at the restaurant "Casa Benigna," Madrid, Spain.
At the Tenuta Di Capezzare, Roberto Contini Bonacassi in the Frantoio checking the olive oil. Century-old ceramic urns store Italian olive oil, made at this Tuscan estate for nearly 1,200. Valued through the ages for food, fuel, slave, and sacrament, the olive's liquid gold remains unsurpassed among oils.
A chef in the kitchen before the Olive Oil Association dinner pouring oil. Chef Ettore Silvestri and his staff use different oils on various dishes. Tuscany, Italy.
At the Tenuta Di Capezzare, Roberto Contini Bonacassi in the Frantoio checking the olive oil. Century-old ceramic urns store Italian olive oil, made at this Tuscan estate for nearly 1,200. Valued through the ages for food, fuel, slave, and sacrament, the olive's liquid gold remains unsurpassed among oils.
Mr and Mrs Rapfael Alcala enjoy New Years Day lunch at the restaurant "Casa Benigna," Madrid, Spain.
Mr and Mrs Rapfael Alcala enjoy New Years Day lunch at the restaurant "Casa Benigna," Madrid, Spain.
Mr and Mrs Rapfael Alcala enjoy New Years Day lunch at the restaurant "Casa Benigna," Madrid, Spain.
See photo in original gallery.
keyword pages:  1  
< 1 of 4 >