Recipes

This is one of our favorite non-recipe recipes. We pair our Marsican Alter Ego single-varietal Itrana with the ricotta and honey for a simple and stunning appetizer. 1. Take excellent ricotta and drizzle raw honey and excellent extra virgin olive oil on top. 2. Mix well. 3. Top sliced, toasted baguettes with a spoonful of the ricotta, drizzle more EVOO and sprinkle with flaky sea salt. We pair our Marsican Alter Ego single-varietal Itrana with the ricotta and honey for a simple and stunning appetizer.

My sister sent me a gift of fresh oysters from @islandcreekoysters for my birthday. Now, you may know what to do with oysters, but here in the Rocky Mountains of Colorado, these are not the type of oysters we usually see! So, with friends coming over, I decided to go with this grilled oyster recipe from @oliveoiltimes. A lovely single-varietal Ogliarola from Casa del Tempo Ritrovato by @queenmaripa is the perfect EVOO to add flavor without overwhelming the fresh flavor of the oysters. Ingredients 12 or more fresh oysters 1 tablespoon lemon zest 1tablespoon lime zest 2 tablespoons chopped parsley...

On the 2nd day of olive oil, make this super easy olive-oil sauce from Sicily by way of @nancyharmonjenkins. It’s used to finish all sorts of seafood, but we find it is equally excellent on roast chicken and roasted vegetables. BTW, if you haven’t checked out Nancy's book Virgin Territory we highly recommend it, both for its excellent information on how extra virgin olive oil is made and for its delicious, olive-oil based recipes. We use a very flavorful EVOO such as our single-varietal Coratina from @oliogangalupo from Puglia in this recipe. Salmoriglio Recipe ¾ cup highest quality extra virgin olive oil...

Focaccia by master baker @robin_lefeyVideo/photo by @ersoz9557 On the 1st day of Olive Oil, my true love gave to me Focaccia in Christmas colors! @robin_lefey used a recipe by @theclevercarrot with sourdough starter because … she’s amazing. When you don’t have sourdough starter, we recommend this easy version adapted from the recipe by @ciaosamin from her television series Salt, Fat, Acid and Heat. The key is to use an excellent, fruity extra virgin olive oil. In other words, break out the good stuff! We used @terracretaoliveoil Grand Cru, a single varietal Koroneiki from Crete. Terra Creta Grand Cru – Greek...