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  1. Baked Pancetta-Wrapped Endive

    Baked Pancetta-Wrapped Endive

    The rich, almost-grassy taste of the Rotture di Oro balances the pancetta and light endive to create a memorable flavor.
    Ingredients:
    • 18 paper-thin slices pancetta
    • 9 heads Belgian endive
    • 4 Tablespoons fresh lemon juice
    • 3 Tablespoons Rotture di Oro Olive Oil
    • Sea salt & fresh ground pepper
    • 1 clove garlic minced
    • Optional, lemon wedges

    Preparation:
    Trim stem side of each endive head being careful not to separate the leaves and cut lengthwise into quarters. Position a rack in the upper part of the oven and preheat to 400 degrees. Bring a large pot full of salted water to a boil. Add 3 tablespoons of the lemon juice and the endive quarters and cook for one minute. \r\n\r\n

    Transfer endive quarters to paper towels to drain then place in a bowl and drizzle with 1 tablespoon of Rotture di Oro Olive Oil. Toss well season with salt & pepper. Working with one endive quarter at a time, wrap a piece of pancetta around it encircling it in a spiral pattern. Arrange the wrapped endives in a single layer in a baking dish allowing ample space between them. Bake until the endives are tender when pierced with a knife and the pancetta begins to crisp on the edges, about 15 minutes.

    Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon of Rotture di Oro olive oil and the garlic. Season to taste with salt & pepper.

    To serve, place the endive quarters on a warmed platter and drizzle with the vinaigrette. Serve hot or warm, garnished with lemon wedges.

    Yield: Serves 6 Learn More
  2. Tomato Basil Pasta

    Tomato Basil Pasta

    Your summer harvest of tomatoes will burst with pride!

    This simple recipe showcases our Fresh Basil Olive Oil, made with crushed organic California Basil. It is wonderful hot, but is also great the next day as a cold pasta salad.

    Ingredients

    • 1 Red Tomato
    • 1 Yellow Tomato
    • 1 Red Bell Pepper
    • 1 Yellow Bell Pepper
    • Pine Nuts, Toasted and Unsalted
    • 1 Pkg. Black Pepper Pasta
    • Fresh Basil Extra Virgin Olive Oil
    • Asagio Fresca Cheese

    Preparation

    Chop tomatoes and bell peppers into even bite sized pieces and put aside. Cook pasta until aldente and drain. Toss Fresh Basil EVOO, pasta, tomatoes, bell peppers, and pine nuts together. Coating everything with the EVOO. Sprinkle with fresh grated Asagio Fresca cheese and serve. This is wonderful hot, but is also great the next day as a cold pasta salad.

    Serves: 4

    Learn More
  3. Spiced Rice

    Spiced Rice

    Rice with a kick. When the rice is finished cooking, immediately mix in whole Jalapeno Stuffed Olives to the rice and serve.
    Plan on preparing your favorite rice as you normally would. But first, add about 1 tablespoon of Picante Pepper Extra Virgin Olive Oil to the water for every cup of dry rice.

    When the rice is finished cooking, immediately mix in whole Jalapeno Stuffed Olives to the rice and serve. Learn More
  4. Rotture di Oro Olive Oil -   Fall Harvest

    Rotture di Oro Olive Oil - Fall Harvest

    1 Review(s)

    Limited Release Item! Available in Winter. Rotture di Oro (Italian for tears of gold) Olive Oil, is an exceptionally rich, Tuscan-style extra virgin olive oil that offers strong and grassy flavors. Learn More

    $20.99

  5. Fettuccine with Cashew, Mint and Cilantro Pesto

    Fettuccine with Cashew, Mint and Cilantro Pesto

    The flavors of basil, cilantro and lime bring this pasta dish to life.

    Try this unique pasta dish with cashew, mint and cilantro.

    Yield: Serves 6

    Ingredients

    • 1/3 C Cashews
    • 1 fresh Jalapeno pepper minced
    • 1 Tablespoon minced garlic
    • 1 Tablespoon fresh grated Ginger
    • 1/2 teaspoon ground Coriander
    • 1/3 cup plus 3 Tablespoons Roasted Garlic Reserve Olive Oil
    • 2 C fresh Cilantro leaves
    • 1/2 C fresh mint leaves
    • 1/3 C fresh parsley leaves (preferably flat leaf)
    • 1 1/2 Tablespoons fresh lime juice
    • Sea salt & fresh ground pepper
    • 1 lb dried fettuccine or other pasta

    Preparation

    Toast cashews on a baking sheet in a 350 degree oven until fragrant (approximately 5-7 minutes). Let cool. Place cashews in food processor and process until they form a rough paste. Add the next four ingredients and pulse several times until incorporated into the paste. Add the fresh herbs and 1/2 of the olive oil and process to make a rough paste again.

    Add the lime juice and the remaining olive oil and mix until smooth. Season to taste with the salt & pepper and set aside at room temperature. Meanwhile, make pasta according to package directions. Drain and transfer to a warmed platter. Pour sauce over pasta and toss well. Serve immediately.

    Learn More
  6. Strawberry and Cucumber Salsa

    Strawberry and Cucumber Salsa

    A light and tangy-sweet summer salad that is refreshing and unique.
    Ingredients:
    • 1 English (hothouse) cucumber
    • 1/2 t. salt
    • 1 pint fresh strawberries
    • 2 scallions
    • 1 T. California Balsamico
    • 2 T. mint or parsley, chopped
    Preparation:
    Peel half of the cucumber, halve it crosswise (scooping out any seeds you may find). Cut each half lengthwise into strips, then cut the strips crosswise into small dice. Place in a colander over the sink or a rimmed plate or bowl, toss with salt and set aside for 10 to 15 minutes to draw out the juices. Hull strawberries, rinsing them only if they are sandy.

    Slice and place them in a bowl with the sliced white and tender green parts of 2 scallions. Rinse the diced cucumber, drain on paper towels and add to the strawberries and scallions. Stir in balsamic vinegar and chopped mint or parsley. Season to taste with sugar, salt and pepper.

    Serve at room temperature.

    Yield: Makes 2 cups Learn More
  7. Picante Breakfast Tacos

    Picante Breakfast Tacos

    Start your day off with our picante breakfast tacos! Wrap it all up in a taco or enjoy in a flour tortilla as burrito.

    Learn More
  8. italian herbs

    Italian Herbs

    Why bother trying to devise a flavorful blend of herbs when we’ve done it for you using the finest ingredients? Learn More
    $8.50

  9. Pinzimonio

    Pinzimonio

    This Italian vegetable dish makes a great appetizer, side dish or snack!

    Ingredients

    • An assortment of spring or summer vegetables (baby carrots, fennel, sweet bell pepper, snap peas etc.) or, fall vegetables such as mushrooms, potatoes, Jerusalem artichokes
    • Just Dip It Oil or Le Caprice D'Nature Olive Oil for dipping
    • Sea salt & fresh ground pepper

    Preparation

    Blanch or roast a selection of fresh seasonal vegetables. If you prefer them raw that is nice as well. Arrange on a plate and let stand at room temperature for 30 minutes.

    In individual dipping dishes pour olive oil and season with sea salt & fresh ground pepper to taste. Dip your veggies and enjoy!

    Learn More
  10. Strawberry/Fig Basil Salad

    Strawberry, Fig & Basil Salad

    Courtesy of Peggy, Rockville, NY, a recipe for Strawberry, Fig & Basil Salad.
    Ingredients:
    • 1 shallot, finely diced
    • 2 TBSP Vanilla & Fig Balsamic Vinegar (can substitute with sherry vinegar)
    • 1 cup fresh sliced strawberries
    • 4 ripe Black Mission Figs
    • 1/2 Cup TOOC Fresh Basil Olive Oil
    • 2 handfuls fresh arugula
    • 3/4 C fresh flat leaf parsley
    • 1/2 Cup fresh mint leaves
    • 1 handful young, tender frisee
    • Fresh cracked pepper to taste
    • 2 ounces goat cheese, chilled
    • Sea Salt to taste
    Preparation:
    Combine shallot and vinegar in a small bowl with a pinch of salt. Let stand for 10-15 minutes.

    Trim fig stems, removing anything fibrous but preserving the teardrop shape. Cut into quarters lengthwise and set aside.

    Whisk olive oil into the vinegar and shallot mixture. Combine the greens and herbs and gently toss with just enough vinaigrette to lightly coat. .

    Place the greens on a serving platter and nestle the fig quarters and strawberries around the greens. Crumble the goat cheese on top. .

    Drizzle any remaining vinaigrette over the fruit and cheese and serve immediately.

    Yield: Serves 4 Learn More
  11. Margarita Pizza

    Margarita Pizza

    This pizza is infused with tequila and our Picante Pepper Olive Oil to give it a fresh modern zesty flavor.

    Sauce Ingredients

    • 1 6 ounce can of tomato paste
    • 6 ounces water
    • 3 shots tequila
    • 3 tablespoons Mexican Spice Blend
    • 1 teaspoon Sonoma Kosher Salt
    • 1 tablespoon Picante Pepper Extra Virgin Olive Oil

    The Pizza

    There are no measurements for the pizza toppings, so add as much or as little as you want.

    • Pre-made Pizza Dough of your choice
    • Shredded mozzarella cheese
    • sliced tomato
    • pre-cooked, sliced chicken breast (cooked in Picante Pepper Olive Oil)
    • Pine nuts
    • Picante Pepper Extra Virgin Olive Oil

    Preparation

    Combine all sauce ingredients in a saucepan and simmer to blend flavors. Toss pizza dough into desired shape, brush with olive oil and bake halfway through. Remove half-baked pizza dough from the oven and carefully build your pizza. Place pizza back in the oven and bake until the cheese has melted and is bubbling. Drizzle with olive oil, slice and serve.

    Learn More
  12. D'Luscious Lemon Asparagus Pasta

    D'Luscious Lemon Asparagus Pasta

    Our D’Luscious Lemon Olive Oil brings the fresh pressed flavors of summertime lemons to this pasta dish.

    Ingredients

    • 1 pound fresh, medium thickness asparagus, tough ends trimmed
    • 1 teaspoon finely grated fresh lemon zest
    • 1/4 cup TOOC D’Luscious Lemon Olive Oil
    • 1 pound Penne pasta
    • 1/2 cup grated Parmigiano-Reggiano

    Preparation

    Cut asparagus into 1-inch pieces; reserve tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender. Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.

    Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.Cook pasta in boiling asparagus cooking water for about three-fourths of the recommended cooking time (very al dente). Reserve 2 cups cooking water and drain pasta.

    Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly). Stir in Parmigiano-Reggiano and salt and pepper, to taste and cook, stirring, until cheese is melted. Serve immediately.

    Learn More
  13. Picante Pepper Jalapeno Olive Oil

    Picante Pepper Olive Oil Made With Fresh Jalapeño Peppers

    1 Review(s)

    Seasonal Item! Limited Release! This spicy late harvest blend olive oil is created by pressing our olives with fresh jalapeño peppers. Add Picante Pepper Olive Oil to give any dish a little extra kick. 

    Learn More
    $19.99

  14. /

    Pear & Bleu Cheese Salad

    Pear and Bleu Cheese Salad with carmelized pecans, avocado, TOOC Citrus Olive Oil and Pomegranate Vinegar.  That's about as robust as it gets!

    Learn More
    $0.00

  15. Roasted Onions Agrodolce

    Roasted Onions Agrodolce

    A simple and delicious addition to any holiday meal Created by Janie Trayer Learn More
  16. Tuscan Tabouleh

    Tuscan Tabouleh

    This Rotture di Oro Tabouleh recipe makes the perfect side dish for your Mediterranean meal. Learn More
  17. /

    Sea Bass with Summer Tomatoes, Red Onion and Mint

    If you like sea bass, you'll love this recipe that showcases our rich, buttery Molto Burrosa extra virgin olive oil.

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  18. Harvest Gift Set

    Harvest Gift Set

    Celebrate Harvest with everything you need to make your favorite seasonal recipes.

    Learn More
    $58.49

  19. /

    Fresh Basil Watermelon Caprese Salad

    This refreshing salad is perfect for an outdoor meal on a summer evening.

    Learn More
  20. Jamaican Jerk Chicken*

    Jamaican Jerk Chicken*

    We put a new twist on this spicy dish with a hint of Persian limes from our Fajita Frenzy olive oil. It’s wonderful complemented with our Mango Salsa recipe!

    Learn More

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