Recipes

Zuppa di Lenticchie

Servings: 4 Author: Laura S. Kirkley A hearty soup, best served on a cold day and best eaten watching football. Ingredients: 1/4 cup, il Fustino Extra Virgin Olive Oil 1 large, onion – diced 2 rib...

Australian Potato Salad

Servings: 4 Author: Revised: Chef James R, Kirkley, IV For a creamy and light potato salad recipe, do as the Austrians do: Ditch the mayo and look to the soup pot. Ingredients: 2 pounds, Yukon Gol...

Bacon-wrapped Green Bean Bundles

Servings: 6 Ingredients: 1 pound, fresh French Green Beans (Haricot Verts) il Fustino Mission EVOO 6 cloves, garlic – coarsely chopped Kosher salt & freshly ground pepper 3/4 pound, quality ba...

ZonZon Butter Chicken

Servings: 4 Ingredients: 3 tbsps, il Fustino EVOO 1 pound, boneless skinless chicken breast- cubed 1/2, white onion- chopped 4 cloves, garlic- minced 2 tsp, lemon juice 1/2 tbsp, ground ginger 1 t...

Harissa Roasted Chickpeas

Servings: 4 Ingredients: 1 can, chickpeas- 12 ounces 1 tbsp, il Fustino Koroneiki Blend EVOO 2 tbsp, Villa Jerada Harissa Sauce salt and pepper- to taste Directions: Preheat oven to 450 degrees F...

French Cured Olives with Lavender and Herbes de Provence

Servings: 4 Herbs de Provence typically includes; basil, fennel seed, marjoram, thyme, rosemary, sage, and summer savory. Ingredients: 2 cups olives, Nicoise, Kalamata, Arbequina, or a blend 1/2 c...

Risotto with Olio Nuovo

Servings: 4 Ingredients: 1 cup, arborio rice 4 cups, chicken stock 1/3 cup, dry white wine 1/2, small white onion – diced 3 tbsp, il Fustino Arbequina EVOO 3 tbsp, il Fustino Olio Nuovo 1/4 cup, p...

Creamy Parmesan Pasta

Servings: 4 Ingredients: 1 lb, spaghetti 1/3 cup, il Fustino Arbequina EVOO – divided 1 cup, whole milk 2 tsp, freshly cracked pepper 1 1/2 cups, grated parmesan parsley – chopped to garnish Dire...

Mushroom & Spinach Frittata

Servings: 2 Ingredients: 4 eggs 1/3 cup, sliced mushrooms 1/3 cup, spinach 1/4 cup, gruyere cheese salt and pepper 3 tablespoons, il Fustino Mission EVOO Directions: Heat EVOO in a medium-sized s...

Shallot Jam

Servings: 8 Ingredients: 1 tbsp, il Fustino EVOO 1 1/2 pounds, shallots 3/4 tsp, kosher salt 6 tbsp, granulated sugar 3 tbsp, il Fustino Rose Vinegar 2-4 tbsp, water salt and pepper Directions: P...

Cucumber & Tomato Salad

Servings: 2 For the vinaigrette: 1/3 cup, il Fustino Basil Olive Oil 2 tbsp, il Fustino Rose Vinegar 3 tbsp, Italian parsley – chopped 1 tsp, dried dill weed salt and pepper – to taste For the sa...

Peachy Vinaigrette

Ingredients: 1/2 cup, il Fustino Miller’s Reserve Lucca Extra Virgin Olive Oil zest of one lemon juice of 1 orange 1 tsp, il Fustino Dill Mustard 2 tbsp, il Fustino Peach White Balsamic 1 tbsp, ho...