Recipes

Tapenade

Servings: 4 Author: Jim Kirkley Ingredients: 30 olives – pitted and chopped 4 anchovy fillets – chopped 1 tablespoon, capers – crushed 2 tablespoons, il Fustino EVOO 2 cloves, garlic – finely chop...

Tetrazzini

Servings: 8 Author: Laura S. Kirkley This is a great way to use leftover chicken or turkey. Ingredients: 1 pound, pasta – cooked and drained 2 tablespoons, il Fustino EVOO 1 medium, yellow onion –...

Tilapia Poached in Olive Oil with Thyme and Garlic

Servings: 4Author: Chef James R. Kirkley, IV This restaurant-style dish delivers super-moist, delicately cooked fish. Ingredients: 4 Tilapia filets – about 1/4 pound each 2 cups, il Fustino Arbeq...

Polenta Pizza

Servings: 6 Polenta and broccoli rabe pair well in many Italian dishes. Here we give the pairing a new twist as a pizza. Gluten-free. Ingredients: 2 cups, Instant Polenta 1 tablespoon, Instant Po...

Eggs Florentine with Cremini Mushroom & Leek

Ingredients: 3 tablespoons, il Fustino Arbequina Extra Virgin Olive Oil 1 large, leek, white & light green parts only – cut into 1/2 inch pieces 1 tablespoon, unsalted butter 1 pound, cremini ...

Olive Oil Almond Cake with Lemon Glaze

Servings: 6 Author: Paulette Lamber Serve with sliced strawberries drizzled with il Fustino Aged Balsamic Vinegar. Ingredients: FOR THE CAKE: 1 cup, all-purpose flour 1/2 cup, almond flour 1 1/2 ...

Olive Oil Poached Tomatoes on the Vine

Servings: 4 This recipe creates a beautiful presentation!Ingredients 1 1/2 cups, il Fustino EVOO (Depending on size of pan you made need a little more or less.) pinch, kosher salt 1 sprig, fresh ...

Olive Oil Ice Cream

Servings: 8 Ingredients: 1 1/3 cups, whole milk 1/2 cup, granulated sugar pinch, salt 6 large, eggs – beaten in a large bowl 1 cup, heavy cream 1/2 cup, il Fustino extra virgin olive oil Directio...