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Recipes with Our Olive Oils and Balsamics

Crispy Spicy Kale Chips

1 large bunch kale

1-tbsp Harissa or Chipotle-infused olive oil

Sea salt
Wash kale and dry thoroughly (for best results, wash it in the morning, spin it in a salad spinner, and then and let dry on a towel for several hours)
Remove center stem and slice into strips or cut into large chips
Preheat oven to 400-degrees

Toss kale with the oil - use your hands and really coat the kale with the oil
Spread on a large baking sheet
Bake 10-15 minutes, or until crisp, tossing once or twice - watch carefully so they don't burn

Salt lightly, to taste

Citrus Pasta Salad

1 package of Rossi Citrus Rotini Pasta
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
1 medium red onion, diced
5 large Roma tomatoes, diced
3 large carrots, sliced thinly
¼ -cup Fused, Whole-Fruit Extra Virgin Olive Oil (Persian Lime, Eureka Lemon or Blood Orange)
½ -cup Sicilian Lemon Balsamic
¼ -cup lime juice
Sea salt & Fresh ground Pepper to taste
~Cook pasta according to package directions
~Once cooked, rinse in cold water
~Once cooled, mix all ingredients together and refrigerate for at least 1 hour (or overnight, if possible)

Chicken Legs Roasted with Mustard

4 chicken legs (thighs included, about 2 1/2 pounds)
2 teaspoons fresh, minced herbs, such as a mixture of sage, thyme and tarragon or marjoram

Sea salt
Freshly ground black pepper
4 tablespoons Dijon mustard or tarragon mustard

1/3-cup panko or fine bread crumbs

2 tablespoons Medium Extra Virgin Olive Oil (Nocellara del Belice or Arbequina)
~Heat the oven to 325-degrees
~Rinse the chicken legs and pat them dry
~Rub them all over with the minced fresh herbs
~Season well with salt and pepper
~Brush the mustard over the skin side of each leg to coat thinly
~Lay the legs in a shallow baking dish, leaving space between them
~Sprinkle evenly with the panko or breadcrumbs and drizzle evenly with the olive oil
~Roast about an hour or until the meat is very tender and the coating is crisp

Chicken with Mushrooms (Pollo Con Funghi)

1 broiler chicken (3-4 lbs.)
1 lb. fresh mushrooms

2 cloves garlic

1 large onion, sliced

6-tbsp Picual Extra Virgin Olive Oil

1-tbsp butter
½ cup Sherry 

Sea salt and Fresh ground pepper, to taste
~Cut chicken into serving pieces; wash and dry thoroughly
~Sprinkle lightly with salt and pepper to taste
~Heat butter in skillet; add garlic and 4 tablespoons of oil
~Brown chicken on both sides about 10 minutes
~Lower flame; cover; continue cooking for 25 minutes
~Sauté sliced onion in 2-tbsp of olive oil in separate saucepan for 5 minutes
~Add cleaned, sliced mushrooms and 2-tbsp of water
~Simmer 15 minutes
~Add to chicken. Cover. Simmer chicken and mushrooms, 15 minutes longer
~Pour in ½ cup sherry; boil up quickly for 1 minute. Serve very hot

Chicken Balsamico

3 – 4 whole garlic cloves, peeled
1 medium onion, peeled and quartered
1 celery stalk, coarsely chopped
1 medium carrot, peeled and coarsely chopped
2-oz Pancetta, coarsely chopped
2-tbsp Koroneiki Extra Virgin Olive oil (or any medium grade)
4-6 chicken thighs, skin left on (about 1 ½ -lbs)
2-tbsp fresh rosemary leaves, coarsely chopped
½ -cup dry white wine
4-tbsp Balsamic Glaze (reduced Balsamic Vinegar, of your choice!)
Salt & freshly ground black pepper
Flat-leaf Italian parsley, finely chopped for garnish
~Place the garlic, onion, celery, carrot, and pancetta into the bowl of a food processor. Pulse approximately 10 times at 1 second intervals for each pulse. Scrape down the sides of the bowl as necessary (this mixture is known as a batutto)
~Heat a large sauté pan over medium-high heat and add enough olive oil to lightly cover the bottom of the pan. Add the batutto, lower the heat to medium-low, and cook—stirring occasionally—for approximately 10 minutes
~Season the chicken thighs on both sides with salt and pepper and add them to the pan, skin-side down. Scoop some of the batutto on top of the chicken. Cook over medium to medium-low heat for approximately 12-15 minutes, until they have become golden brown
~Turn over the thighs and brush with Balsamic Glaze. Sprinkle with the rosemary
~With the heat at medium-low, add the wine, pouring slowly around the chicken so it does not spatter. Cover the pan and simmer for 8-10 minutes, until the thighs are done
~Remove the lid and raise the heat. Boil for a minute or two in order to reduce the liquid
~Season with salt and pepper as necessary, and gently shake and stir the pan occasionally for approximately 5 minutes to allow the flavors to blend

Cauliflower Gratin

2 pounds of cauliflower, broken into florets

3 T Tuscan Herb Extra virgin Olive Oil
Sea salt

Fresh ground pepper

6-oz goat cheese

1 garlic clove, cut in half

5-tbsp low fat milk

1/4 cup breadcrumbs, dried
~Oil a 2-quart gratin dish while pre-heating oven to 450 degrees
~Bring water to boil and place cauliflower in steaming basket about one inch above the waterline. Place cover over basket and allow to steam for one minute. After one minute, allow steam to escape for 15 seconds by lifting the lid. Replace cover and steam for an additional 6-8 minutes, cauliflower will be tender. Remove from steaming dish and run under cold water, pat dry with paper towels and then place in gratin dish.
~Add an ample amount of salt and pepper and then toss with 2T of Tuscan Herb Olive Oil. Evenly spread in dish.
~Mash garlic and ¼ -tsp of salt into paste. In a food processor, combine garlic with goat cheese and milk and blend until smooth. Add more pepper to taste. ~Spread mixture evenly across the top of the cauliflower.
~Sprinkle with breadcrumbs and then drizzle the remainder of the olive oil on top. ~Place in oven and bake for 15-20 minutes. You should see a light brown color and dish should be sizzling. Serve immediately.

Bruschetta Soup

 6 slices of course-textured bread cut
¼” thick
6 Slices tomato
6 Tbsp Garlic Extra Virgin Olive Oil
6 fresh basil leaves
Sea Salt
Freshly Ground Pepper
Toast the bread slices, and brush Garlic Olive Oil on each slice.
Add a slice of tomato, basil, a little salt and plenty of pepper.
Serve immediately.

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