Recipes

Tian Provençal with Herbes de Provence Olive Oil

Tian Provençal is a classic French celebration of summer vegetables, layered with vibrant seasonal produce and slowly baked until tender and fragrant. Our Herbes de Provence Olive Oil infuses every...

Tagliolini with Shrimp and Saffron

Ingredients: 1/2 tsp, Saffron threads 2 tbsp, il Fustino Herbes de Provence Olive Oil 1, small onion - finely diced 2, zucchini - chopped into small cubes 1/2 pound, shrimp - cleaned and de-vein...

Herbes de Provence Yogurt Cake

A light, fluffy cake that comes together quickly and is great served on its own or accompanied by fresh berries and whipped cream.

Farmer's Market Greens with Thyme Vinaigrette

Save, bookmark, or print this dressing recipe! We made this recipe for our friends visiting from the east coast, and the dressing was one of the most talked about topics. Expected, but loved that i...

Burrata with Spring Herbs and Market Vegetables

Ingredients: 1 bunch, asparagus - We recommend using the thin asparagus. 1 1/2 cup, snap peas thick-sliced bread juice of 1 lemon 1 lemon rind - finely chopped 1 small, shallot - thinly sliced i...

Spirali with Lemon Olive Oil, Herbs & Olives

Bright, flavor forward dish that celebrates our newest love, Spirali, a beautiful new shape from Pasta Santina. Its twists catch every bit of citrusy oil, fresh herbs, and briny olives. Quickly bec...

Pistachio and Lemon Olive Oil Cake

As you may know, olive oil happens to be a specialty of ours, and as such, we have made our fair share of olive oil cakes. Sometimes we lean savory, with herb-infused olive oil cakes. Other times, ...

Roasted Butternut Squash Salad with Cranberry Vinaigrette

Ingredients: 4 cups, peeled and cubed butternut squash 3 tbsp, il Fustino Rosemary Olive Oil salt & pepper 6 slices, thick cut bacon  1/2 cup, chopped walnuts 1 small, red onion - thinly slice...

Roasted Mushroom & Farro Salad

Ingredients: 1 cup, Farro salt 1/2 pound, mixed wild mushroom - We used oyster, shimeji and trumpet il Fustino Garlic Olive Oil 1 tbsp, il Fustino Sherry Vinegar 2 cups, Tuscan kale fresh ground ...

White Bean and Zucchini Dip

Ingredients: 1 1/2 pounds, zucchini - shredded (about 5 cups) 2 3/4 tsp, kosher salt 1 can, cannellini beans - 15.5 ounces, drained and rinsed 1/2 cup, tahini 1 clove, garlic 1/2 cup, il Fustino T...

Grilled Vegetable Pasta Salad

Ingredients: 2, zucchini 1 small, eggplant 1 medium onion 1 red bell pepper 1 yellow bell pepper 1/2 cup il Fustino Basil Olive Oil 2 tsp, kosher salt 1 pound, pasta - we used tortiglioni 1/4 cup ...

Peach & Goat Cheese Toast with Cherry Balsamic and Basil Oil

Ingredients: 1, white peach - pitted and thinly sliced 2 tbsp, il Fustino Basil Olive Oil salt & pepper 6 ounces, goat cheese 1, ciabatta roll il Fustino Cherry Balsamic Vinegar Basil leaves ...