Recipes

Cilantro Scallops

Ingredients: 1 pound, large sea scallops Kosher salt Pepper 1/4 cup, il Fustino Arbequina EVOO – plus more for oiling the grates 1/4 cup, cilantro leaves, whole – chopped 2 garlic cloves – minced ...

Fennel Olive Oil Quick Bread

Ingredients: 3 cups, self-rising flour 3 tablespoons, light brown sugar 1 tablespoon, fennel seeds – crushed 2 tablespoons, fennel tops – chopped 1 can, light beer 3 tablespoons, il Fustino extra ...

Cannellini Beans

Servings: 4Author: Revised by Laura S. Kirkley Classic Tartine served on toasted Artisan Bread, Appetizer served on Red Endive or Belgian Endive, Salad served on bed of Spring Greens Ingredients: ...

Cashews, Sweet and Sour

Servings: 8 Author: Jody Kirkley We love vinegar and sea salt potato chips. We also like cashews so we tried to combine both. We think it turned out pretty well. Ingredients: 1 cup, raw cashews 1/...

French Oil Cured Olives

Servings: 12 Author: Laura S. Kirkley Ingredients: 2 cups, olives (8 to 10 ounces) – Nicoise, Kalamata, Arbequina, or a blend 1/2 cup, il Fustino Arbequina EVOO 1/4 cup, il Fustino Cabernet Sauvig...

Wurstsalat

Servings: 4 German Sausage Salad Ingredients: 1/2 pound, Oscar Meyer Chicken and Pork Bologna – sliced into 1/2′′ strips 2 tablespoons, il Fustino extra virgin olive oil 1 tablespoon, white balsam...

Provencal Olives with Lemon and Oregano

Servings: 4 Author: Laura S. Kirkley Ingredients: 2 cups, Picholine Olives (8 to 10 ounces) zest of half a lemon 1/4 cup, white wine vinegar 1/2 cup, il Fustino Mission EVOO 1 tablespoon, fresh le...

Rich Rib-Eye Steak with Herb Butter and Charred Peppers

Servings: 4 Author: Revised by Chef James R. Kirkley, IV Ingredients: 1 bone-in double-cut rib-eye steak (about 2 1/2 inches thick; about 2 1/2 pounds), trimmed of excess fat 1, 0.7-ounce package ...

Spice-Roasted Almonds

Servings: 12Tasty, low-calorie and easy to make Ingredients: 1 pound, raw almonds 1 tablespoon, chili powder 1 tablespoon, il Fustino EVOO 1 teaspoon, kosher salt 1 teaspoon, cumin powder 1/2 teas...

Spinach, Apricot and Ricotta Hasselback Chicken

Ingredients: 2 boneless skinless chicken breasts 2 cups, spinach- loosely packed 4 ounces, ricotta cheese 2 tbsp, il Fustino Apricot Balsamic 1 1/2 tsp, dried oregano 1 1/2 tsp, dried thyme 1 tsp,...

Fish with Tomatoes, Olive and Capers

Ingredients: 1 tablespoon, il Fustino Arbequina EVOO 2 medium, cod fillets 1 small, onion – diced 1/2 cup, white wine 2 cans, diced tomato 1/2 cup, pitted black olives – halved 2 tablespoons, cape...

Frittata

A great way to use left-over spaghetti. You may add green onion, bacon, ham, zucchini, anything else you have laying around the fridge.Ingredients: 1/2 pound, left-over spaghetti or linguine 1 tab...