Recipes
Alubia Blanca Beans Two Ways with Olio Nuovo
Our go-to white bean from Rancho Gordo works perfectly with our seasonal Olio Nuovo!
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Ingredients: 2, Fuyu Persimmons - thinly sliced 1, large Fresh Mozzarella ball - sliced 8, basil leaves 2 tbsp, Parmigiano Reggiano - freshly grated 2 tbsp, il Fustino Olio Nuovo Extra Virgin...
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Mushroom Carpaccio with Gremolata and Olio Nuovo
Ingredients: 1 cup, parsley 2, garlic cloves 2, lemons - zest of both lemons plus 3 tbsp juice salt & pepper 3 tbsp, il Fustino Olio Nuovo EVOO 1 lb, assorted mushrooms - We used porcini &am...
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Charred Figs with Burrata Cheese
Ingredients: 5-6, fresh figs - halved 1/4 cup, sugar 2-3 tbsp, fresh cracked black pepper 1, ball of burrata Parmigiano Reggiano - shaved il Fustino Olio Nuovo Extra Virgin Olive Oil il ...
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Marinated Olives & Parmigiano Reggiano
Ingredients: 1/2 cup, Castelvetrano olives - pitted & halved 5 ounces, Parmigiano Reggiano - cubed 1/4 cup, il Fustino Santa Barbara Estate Blend EVOO Juice & zest from 1 lemon 1...
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Ingredients: small fennel bulb 1, 12 ounce package, arugula 1/3 cup, parmesan - shaved 1/3 cup, il Fustino California Harvest Blend EVOO 3 tbsp, il Fustino California Balsamic Vinegar 1/2 tbsp,...
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Gouda Grits with Caramelized Onions
Ingredients: 1, yellow onion 1 tbsp, il Fustino California Balsamic 3 cups, chicken broth 1 cup, whole milk salt & pepper 1 cup, uncooked quick-cooking grits 1 cup, Santa Barbara Cheese Comp...
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Cobb Salad with Tangy Vinaigrette
A delicious and filling Cobb salad with a zippy vinaigrette!
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Rich creamy goat cheese, whipped with EVOO & lemon zest topped with crisp fried capers!
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Ingredients: 1/2 pound, sushi-grade yellowtail 1/4 cup, il Fustino Taggiasca Extra Virgin Olive oil 3 tbsp, il Fustino Mimosa Champagne Vinegar juice of 1/2 lemon zest from 1/2 lemon salt & pe...
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