Recipes

Basil Pesto

Ingredients: 2 cups, packed, fresh basil leaves – stems removed 4 cloves, garlic – peeled 1/2 cup, pine nuts – toasted 2/3 cup, il Fustino Arbequina EVOO – divided salt and freshly ground pepper, ...

Black Kale, Olio Nuovo and Pecorino Frisco Bruschetta

Servings: 4 This member of the kale family goes by myriad names including Tuscan kale, Tuscan cabbage, and Cavolo Nero. Cavolo nero is prized in soups such as the traditional Tuscan ribollita. Ingr...

Braised Fennel with Olive Oil, Lemon and Chile

While braising, the fennel absorbs the flavors of the olive oil, lemon and chile, and the anchovy adds a salty touch. Ingredients: 4 medium, heads of fennel 1 cup, extra virgin olive oil finely gr...

Cha-Cha Vinaigrette with Grilled Vegetables

Servings: 6 Pair this grilled vegetable dish with a fragrant, pear-scented Pinot Grigio. Inspired by Chef Curtis Stone, this hearty knife-and-fork salad serves big chunks of grilled vegetables with...

Classic Grilled Vegetables

Servings: 6 Author: Chef James R. Kirkley, IV Great served hot off the grill, at room temperature, or cold.You can also grill: corn on the cob, leeks, Japanese eggplant and yellow squash. If you a...

Cucumber Balsamic Vinaigrette

Servings: 8This recipe is courtesy of Sam Edelman from the Santa Barbara Farmer’s Market. Ingredients: 1 medium, cucumber – peeled seeded and diced 1/2 cup, il Fustino Aged Balsamic Vinegar 1/3 cu...

Curried Cauliflower Pickles

Servings: 8 Simple and oh so good. Goes great with hamburgers or meatloaf. Ingredients: 1 tablespoon, il Fustino avocado oil 1 teaspoon, cumin seed 1 teaspoon, coriander seed 2 teaspoons, curry po...

Ham and Egg Bruschetta with Asparagus Spears

Servings: 6 A variation on Eggs Benedict with the addition of Asparagus Ingredients: Ciabatta bread – sliced into 1′′ wide strips 4 per serving, Jamon Serrano 5 per serving, Asparagus 1 per servin...

Harissa Baked Eggplant

Servings: 2 Meatless – actually vegan – this is a satisfying and tasty way to use eggplant in a beautiful presentation. Ingredients: 1 large, eggplant 3 tablespoons, il Fustino EVOO – divided 2 cl...

Hazelnut-Zucchini Salad

Servings: 4 If you’re a fan of the famous Alice Waters Fennel & Mushrooms Salad you’re going to love this recipe. Ingredients: 1/4 cup, hazelnuts 3 small, zucchini (3/4 pound) – very thinly sl...

Hearty Tomato Soup with Rosemary and Lemon

Servings: 4 Recipe courtesy of Giada De Laurentiis Ingredients: 2 tablespoons, il Fustino Mission EVOO 1 medium, onion – peeled and chopped 2 carrots – peeled and chopped 2 cloves, garlic – choppe...

Herb Crusted Pork Roast

Servings: 6 Ingredients: 1 tsp, ground mustard 1 tsp, kosher salt 1 tsp, freshly ground black pepper 1 bone-in pork loin roast 2 tbsp, il Fustino extra virgin olive oil  1/4 cup, il Fustino Italia...