Wild Smoked Salmon & Avocado Crostini with Olio Nuovo Favolosa


1 fresh, sweet baguette, sliced in to 1/2″ slices on the diagonal

12 oz. thinly sliced wild smoked salmon

3 ripe avocados, sliced thin

1 small red onion, sliced very thin

1 large garlic cloves cut in half

2 tablespoons fresh squeezed lemon juice

1/3 cup +2 tablespoons Olio Nuovo Favolosa Extra Virgin Olive Oil

pinch of sea salt

fresh ground pepper

1/4 cup flat leaf parsley, coarsely chopped


Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl.  Add the thinly sliced onions and toss to coat and set aside.

Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.  With a pastry brush, lightly brush  both sides of each slice of bread with the Favolosa. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).

While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.  Allow the bread to cool completely, then begin layering by adding a slice of avocado.  Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.  Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.

Serve immediately

Makes about 30 appetizers

Super Robust Olio Nuovo Empeltre EVOO Focaccia with Rosemary & Caramelized Shallots

Crusty, chewy, fragrant, and savory would all be excellent descriptors for this olive oil laden baked beauty above.  It is, my friends, a perfect union of wheat and olive oil and serves to highlight what can be done with the right olive oil plugged in to the right application.  The Empeltre’s larger-than-life personality, boasting throat closing pepper, bite, and savory, strong green vegetable notes is pleasantly tamed here and marries perfectly, balancing well with the sweet caramelized shallots, herbaceous fresh rosemary, and earthiness of fresh ground black pepper.

When we use well made extra virgin olive oil as a spice or flavor enhancer in our baking and cooking, it has the potential to elevate our food to a whole new level.  Thinking of olive oil as a one size fits all ingredient is akin to reading a wine list in a restaurant with a single wine offered to pair with all the dishes on the menu.  The right wine will do for the dishes what the right olive oil will.


Super Robust Olio Nuovo Empeltre EVOO Focaccia with Rosemary & Caramelized Shallots


5 cups all purpose, unbleached flour

2 cups lukewarm, water, filtered if possible

1 cup cooled, unseasoned, mashed russet potatoes

1/3 cup + 1/3 cup + more for drizzling: Empeltre EVOO, or similar, intense olio nuovo with excellent chemistry: super low FFA, >.2, super high oleic 79+, and super high phenol count of 400+, with strong savory flavor notes and heady bouquet.

2 teaspoons fine sea salt

1 tablespoon granulated sugar

2 medium shallots thinly sliced

1 package active dried yeast, or 2 1/4 teaspoons

1 tablespoon fresh rosemary leaves rough chopped

fresh ground black pepper

sea salt to taste

If making the dough in your bread machine, follow its instructions for the order of adding ingredients.  In the bowl of a stand mixer combine the water sugar and yeast.  Allow the yeast to bloom for about 5 minutes,  Add 1/3 cup of olive oil, mashed potatoes and sea salt.  Mix to combine.

With the mixer running on the lowest speed, begin to add the flour, cup by cup, until the dough has come together and becomes elastic and just slightly tacky.  Reserve any leftover flour for rolling the dough out.

Cover the bowl and allow the dough to rise in a warm place for one hour.

On a rimmed baking sheet lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimpled indentations.  Cover and allow the dough to rise for another hour in a warm place.

Preheat the oven to 375 degrees.

Distribute the thinly slices shallots and rosemary evenly over the focaccia.  Drizzle with remaining 1/3 cup of extra virgin olive oil, a sprinkle of fresh ground pepper, and a sprinkle of sea salt.

Bake for approximately 35-40 minutes until golden brown.  While still hot out of the oven, drizzle with more extra virgin olive oil to taste.  Serve warm.

Dark Chocolate Stuffed Blood Orange Agrumato Olive Oil Cream Buns


3 teaspoons active dry yeast

3 1/2 cups flour

1 1/2 teaspoons salt

1/3 cup lukewarm cream or half & half

1/3 cup warm lukewarm water

2 large eggs

1/3 cup sugar

1/2 cup fresh blood orange olive oil

1 teaspoon fresh grated orange zest

16 – 1″ chunks of dark chocolate or 5-6 dark chocolate morsels for each bun

1 egg beaten for glazing the buns

Sweet Orange Glaze

1 cup (4 ounces) confectioners’ sugar

1 tablespoons half and half

1 tablespoon fresh orange juice


Follow the directions for your bread machine, or place the warm water, half and half, eggs, sugar, blood orange olive oil, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour, zest, and salt to bowl and mix on low speed just until flour combined, about 10 seconds. Scrape down the sides of the bowl and increase the speed to medium and beat until dough comes together, about 3 minutes.

Cover bowl with plastic wrap. Let the dough rise at room temperature until almost doubled in volume, about 1 hour. Gently deflate the dough and cover bowl with plastic; chill dough overnight.

Line a baking sheet with parchment paper.  Divide dough into 4 equal pieces. Make a short log from each piece and cut each log into 4 equal pieces. Roll each piece into a bun.  Gently push a 1/2″ piece of dark chocolate in the center of each bun and pinch the bottom of each bun to seal securely. Arrange the buns about an inch apart, pinched side down on the prepared sheet pan and allow to rise, covered, for 1 hour.

Preheat oven to 375°F. Gently brush top of the buns with the beaten egg glaze. Bake until buns are golden brown and fragrant, about 25 minutes.

Allow the buns to cool for 5 minutes.  For Sweet Orange Glaze, mix together the orange juice, half and half, and confectioners’ sugar. Brush each bun with glaze.  Serve warm while the chocolate is still molten in the center.

Makes 16 buns


Local Almonds Slow Roasted in Organic Garlic Olive Oil With Fresh Rosemary


1 pound fresh, whole almonds (about 3 1/2 cups)

1/4 cup + 1 tablespoons of Organic Garlic Olive Oil

2 teaspoons fine to medium sea salt – or to taste

1/4 cup + 1 tablespoon fresh rosemary leaves as an optional garnish


Preheat the oven to 300.

Line a rimmed baking sheet with parchment paper.

In a medium bowl toss the almonds with the Organic Garlic Olive Oil and 1/4 cup fresh rosemary leaves.

Distribute the almonds in a single layer on the prepared baking sheet and slow roast for 40 minutes, until the almonds smell toasty and the rosemary leaves are fragrant and crisp. Remove from the oven and allow to cool for about 5 minutes. While still warm, toss with sea salt and garnish with remaining tablespoon of fresh rosemary leaves and 1 tablespoon of Organic Garlic Olive Oil.

Allow to cool fully and serve.

Giant Chewy Olio Nuovo FS17 Extra Virgin Olive Oil Bread Sticks with Pecorino & Garlic


4 cups bread flour

1 1/2 cups warm water

1/4 cup + 2 tablespoons FS17

1 tablespoon kosher salt

1 tablespoon graulated sugar

2 1/4 teaspoons or 1 packet of active dry yeast

1 teaspoon granulated garlic

1/2 cup grated Pecorino Romano

Follow the instructions for your bread maker or combine the yeast with the water and tablespoon of sugar and allow let sit for five minutes.  Combine the water with flour, salt and 1/4 cup FS17. Knead for five minutes until the dough is smooth and elastic.  Allow to rise for one 1 1/2 hours or until doubled in bulk.

Preheat the oven to 375.

Divide the dough in half, and those pieces in half again, and then in half again.  Roll out each piece in to a long rope.  Place the dough ropes on a

baking sheet covered in parchment and allow to rise again for about 40 minutes to one hour.

Brush the bread sticks with the remaining FS17, sprinkle with granulated garlic, and Pecorino cheese.  Bake for 35 minutes or until light golden brown.  Upon removing the bread sticks. brush each one more time with FS17 and serve warm.


Slow Cooker White Beans with Rosemary & Olio Nuovo

Pasta Fagioli With Olio Nuovo – Hold The Pasta

1 pound Great White Northern Beans, rinsed and picked over

1 medium celery rib, coarsely chopped

2 large shallots, diced

1 large carrot, peeled and coarsely chopped

1/4 pound smoked bacon diced

2 large cloves of garlic, coarsely chopped

5 quarts chicken broth or stock, vegetable stock, or cold water

1 – 2″ sprig fresh rosemary

1 dried bay leaf

Kosher salt and fresh ground pepper to taste (at least 1 tablespoon recommended if not using stock)

1/2 cup Robust Olio Nuovo such as Ultra Robust FS17, Coratina or Frantoio

Combine all the ingredients except for the olive oil in a large slow cooker. Set the cooker to high for 6 hours. Once the beans are tender, taste and


adjust seasoning. Drain the beans with a slotted spoon and serve slathered in Olio Nuovo with crusty bread.


HojiBlanca Ice Cream With Salted Marcona Almond Brittle

Ingredients For Olive Ice Cream

2 1/2 cups Half & Half

1/2 cup extraordinarily fruity extra virgin olive oil such as HojiBlanca

3 large egg yolks

1 1/2 cups granulated sugar

1/2 teaspoon sea salt

1/2 teaspoon vanilla extract


In a heavy sauce pan set over medium heat, bring the half & half and salt up to 180 degrees.  Meanwhile, beat the egg yolks with the sugar until pale yellow and fluffy.  Remove the sauce pan from the heat.  Whisking constantly, add 1/2 cup of the hot half and half to the egg yolks, then add the egg yolk mixture back in the sauce pan whisking constantly.

Place the sauce pan back on medium heat and whisk constantly until the mixture thickens considerably, for about 3 minutes.  Strain the mixture in to a bowl set in an ice bath.  Stir every now and then until cooled to room temperature.  Whisk in the olive oil and vanilla. Refrigerate the custard until chilled, preferably overnight.

Process the custard based on your ice cream machine’s instructions.  If adding the almond brittle to the ice cream, add coarsely chopped brittle to ice cream during the last few minutes of churing.

Ingredients for Salted Almond Brittle – Optional to add in to ice cream

3 cups sugar

1/2 cup corn syrup

1/2 cup water

2 tablespoons Roasted Almond Oil

2 tablespoons unsalted butter

2 1/2 cups unsalted chopped almonds (I used Marcona Almonds, but any will do)

2 teaspoons sea salt

1 teaspoon vanilla extract

2 teaspoons baking soda


Grease two large baking sheets. Place the sugar and water in a heavy 5+ quart stock pot fitted with a candy or deep fry thermometer.  Stir the sugar, water and salt to evenly distribute. Over low heat, stir to dissolve the sugar in the water until no granules remain.

Turn up the heat to medium-high and bring the syrup to a boil. Add the butter and almond oil and almonds. Continue cooking stirring constantly until the thermometer reaches 300 degrees. Immediately remove from heat and stir in the baking soda and vanilla extract vigorously.

Pour the hot brittle on to the prepared baking sheets, dividing equally. With a greased spatula or two greased spoons, carefully stretch the hot brittle as thin as possible. Allow to cool completely and break in to pieces.

Makes about 1 3/4 pounds of brittle.


Chocolate, Toasted Almond, & Ultra Premium Picual Olive Oil Shortbread


2 cups all-purpose flour

1/4 cup almond flour, ground from toasted, blanched almonds3/4 cup powdered sugar + 2 Tbs.

1/4 cup cocoa powder

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1/4 cup very fresh, Ultra Premium extra-virgin olive oil such as Picual

1/4 cup granulated sugar

1 teaspoon vanilla extract


Whisk salt, flour, finely ground toasted almonds, cocoa, and powdered sugar in a medium bowl until  thoroughly combined.

Using an electric mixer, beat butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar and vanilla extract.

Slowly stir in flour mixture until just blended. Form dough into a large ball, flatten in to a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.

Remove the dough and allow to sit at room temperature for 20 minutes.

Preheat the oven to 375.

Press the dough in to an ungreased 11″ fluted tart pan with removable bottom.  Bake for 15-17 minutes until slightly firm to the touch.  As soon as the pan is removed, take a very sharp knife and carefully cut the shortbread in to wedges, making sure to slice completely though the dough.  Allow to cool completely and remove from tart pan.

Dust with additional powdered sugar.


Serrano Honey Vinegar Pickled Heirloom Beets

Serrano Honey Vinegar Pickled Heirloom Beets

This is an easy recipe and it draws its unique, and addictive flavor from marrying the inherent earthiness of beets with the spicy-sweet tang of hand crafted honey-serrano vinegar.

That being said, you could substitute the Serrano Honey vinegar with many other options including Champagne, White balsamic, Sicilian Lemon balsamic or Honey-Ginger white balsamic.  Experiment and see what you like best.  Below, please find my recipe for Serrano Honey Pickled Beets.


2 lbs. small to medium sized beets, scrubbed, washed, and trimmed

1 tablespoon high polyphenol extra virgin olive oil

Approximately 2 cups Serrano Honey balsamic


Preheat the oven to 375.  Line a baking sheet with aluminum foil. Wash and scrub the beets thoroughly. Place the whole beets on to the baking sheet and enclose the beets with another sheet of foil. Roast the beets for approximately an hour, depending on size.  If using large beets, it may take up to 2 hours for the beets to roast. Check to see if they’re done by piercing the beet with a paring knife.  If it slides in to the center of the beet with little resistance, the beets are done.

Allow the beets to cool and then slip off the skins. You can also use a paring knife to help peel them. Cut the beets in to 1″ wedges, circles, or crinkle cut.  Place the beets in to a glass jar with a lid and cover with 2 cups of Serrano Honey vinegar or enough vinegar to just cover. Refrigerate the beets for 24 hours, and enjoy.

Truffled Cauliflower Gratin

Truffled Cualiflower Gratin

1 large head cauliflower, cut in to florets
3 tablespoons unsalted butter
2 teaspoons white truffle oil
3 tablespoons all purpose flour
1 cup hot milk
1 cup hot half & half
1/2 teaspoon freshly ground black pepper
1 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Kosher salt and fresh ground pepper to taste


Preheat the oven to 375 degrees F.

Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm.  In a heavy sauce pan over medium heat melt the 2 tablespoons of butter.  Gradually whisk the flour in to the melted butter until no dry spots remain.  Pour the hot milk and hot half and half in in to the butter-flour mixture, whisking constantly  until it comes to a boil.  Continue whisking constantly for 1 minute until thickened and then remove from heat.

Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.

Butter a 2-3 quart shallow baking dish or casserole.

Place the drained cauliflower in to the baking dish and pour the sauce evenly over the cauliflower.  Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil.  Toss the butter and truffle oil with the bread crumbs and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.

Serves 6