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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...
Strawberry & Ancho Relish
Spread on toast!Pair with a creamy cheese!Pour over your protein of choice!Use this relish on any dish for a sweet and punchy finish.
Quick Picnic Pickles
This quick pickle recipe combines a crunchy medley of vegetables with the bold and sweet flavors of Roasted Pepper Blackberry Vinegar, creating a perfect blend of tanginess and sweetness in every b...
Zesty Italian Vinaigrette
1/3 cup, il Fustino Tuscan Garlic & Herbs Olive Oil
1/4 cup, il Fustino Barrel-Aged Cabernet Vinegar
1 1/2 tbsp, Dijon mustard
1/2 tbsp, dried Italian herb blend
2 tbsp, lemon ju...
Turmeric & Ginger Dressing
If you're looking for a new go-to dressing, try this immunity supporting and antioxidant rich dressing!
Prosciutto & Nectarine Salad with Mint Vinaigrette
Fresh and crisp salad with an aromatic vinaigrette!
Watermelon & Feta Salad with Tangy Vinaigrette
We haven't been able to stop making this salad. The dressing brings a fresh modern twist to the classic salad combination.
Use to top a slice of toasted sourdough bread spread with goat cheese.
Orange Fennel Mostarda
Spread over toast for a savory treat!
Grilled Brie Sandwiches
Grown-up grilled cheese! Yes please!
Fall Farro Salad
This farro based salad is jam packed with flavor and is incredibly filling.
Yellowtail with Chimichurri
1 small share Yellowtail from Get Hooked – about 12 ounces
salt and pepper – to taste
1 tbsp, il Fustino Arbequina Extra Virgin Olive Oil
For the Chimichurri: