Douglas Piccinnini, “Three Recipes”

Warm, Marinated Olives

This simple and satisfying snack comes together quickly and is perfect for entertaining. Gently frying the herbs and spices in Extra Virgin Olive Oil really wakes up the flavors in these meaty olives. I prefer to use Castelvetrano Olives with the pits still intact. Using olives with a pit means no surprises. As in, what’s worse than biting into an olive that’s supposed to be pitted but not – nearly cracking a tooth! The spices are guidelines. Want to ramp up the spice? Do it. Add star anise. Sure! Anchovies? You’re crazy, I love you.

Level of Difficulty     Easy

Serving Size              2-4

Time                           About 20 minutes


1 ½ cups Castelvetrano olive
2 Tbsp. Extra Virgin Olive Oil
½ tsp. black peppercorns
½ tsp. fennel seeds
½ tsp. cumin seeds
1-2 dried chile de árbol
2 bay leaves
sprig of rosemary
sprig of thyme
a few peels from a lemon and/or orange
1 clove thinly sliced garlic – I mean paper thin*
*carefully use a Japanese mandolin slice garlic paper thin – or use a sharp knife if you’ve got the skills!


1 – Add everything into a medium skillet and heat gently on low heat, stirring occasionally to make certain everything is well-coated. Low and slow! Don’t rush these flavors!
2 – Once the garlic has crisped and the citrus has firmed up and released its oils you are ready to enjoy.
*simple syrup combine 2 Tbsp of sugar (or honey) with ½ cup of boiling water; stir until dissolved.

Roasted Peaches, Whipped Ricotta w/ Honey + Granola

Because finding new ways to enjoy fruit and cheese is fun and this is a tasty way to love up on some local honey!

Level of Difficulty     Not too hard!

Serving Size              2-4

Time                           Less than 20 minutes


3 firm peaches, quartered and pitted*
7 Tbsp Extra Virgin Olive Oil
2 cups ricotta
1 Tbsp honey
2 Tbsp water
1 Tbsp lemon juice
1/2 cup granola**


1 – preheat oven to 425°F
2 – toss peaches in 3 Tbsps Extra Virgin Olive Oil; season with salt and pepper; bake turning once on each side until tender, for about 10 minutes.
3 – In a small bowl, whisk ricotta, honey, lemon juice, water and remaining olive oil until creamy. If you have a thyme, a few chopped thyme leaves is a great addition!
4 – Layer ricotta, peaches then granola or nuts or go nuts
*substitute nectaries, plums, or cherries – mix it up!
** substitute crushed almonds instead of granola if you want to dial back the carbs

Easy Granola

Buying granola should only be done in an emergency. This recipe is affordable, simple flavorful and welcomes any kind of add-ins. Once you’ve transformed your oats into granola, almost any type of dried fruit and/or nuts make a nice compliment. Oh, and I don’t need to tell you that it makes a great gift!

Level of Difficulty     Pretty easy

Serving Size              8-10

Time                           About 35 minutes


3 cups of oats
3 Tbsp of dark brown sugar
½ tsp cinnamon
2-3 dashes Angostura Bitters
1  tsp sea salt
1  tsp vanilla
¼ cup vegetable oil
½ cup simple syrup*


1 – preheat oven to 300°F
2 – Combine all ingredients into a medium-size mixing bowl and stir thoroughly.
3 – Line a 18×13 sheet pan with parchment paper or a silicone mat.
4 – Spread mixture in an even layer and bake at 300°F for 30-35 minutes.  About ½ way through baking rotate your pan just in case your oven has any hotspots
*simple syrup combine 2 Tbsp of sugar (or honey) with ½ cup of boiling water; stir until dissolved.

Douglas Piccinnini‘s recent work has appeared or is forthcoming with Afternoon Visitor, The Banyan Review, Colorado Review, Denver Quarterly, Hot Pink Magazine, Lana Turner, Maiden Magazine, and Prelude. A chapbook, The Grave Itself, is just out from The Ethel Press and A Western Sky is forthcoming with Greying Ghost. Previously, Douglas is the author of Victoria (Bloof Books), Blood Oboe (Omnidawn) and Story Book: a novella (The Cultural Society).

Categorized as Issue Seven