Irresistible in terms of both taste and texture. Those with a weakness for these classic Italian cookies, consider yourself warned.
About Gerald Gass
Gerald Gass is a graduate of the California Culinary Academy. He worked at Square One in San Francisco and Catahoula in Calistoga, CA before being named executive chef at McEvoy Ranch in Petaluma, CA. The Olive Harvest is his first cookbook. Gass lives in Sonoma County with his family.
Fresh Tuna with Dry-Cured Black Olives
This is so not your mom’s classic tuna salad. And we’re sorta glad of that. One taste and we think you’ll understand what we mean.