RECIPES
Whether you’re looking for a sumptuous idea for your next dinner party, or a unique ingredient pairing for one of our products, our library of recipes will be sure to inspire you to create your very best.
“Madeleines” Shell Shaped Cookies
Beet Salad with Blue Cheese and Walnut Oil Dressing
Broccolini with Lemon Olive Oil / Vegetables with Flavored Oils
Bruschetta al Pomodoro Toasted bread with chopped tomatoes
Bucatini with “Sardines in the Sea”
Caramelized Popcorn à la Fleur de Sel
Chicken Fricassee with Fallot Dijon Tarragon Mustard
Countess Bicocchis Torta Numerouno
Deviled Eggs with Espelette Pepper Dressing and Fleur du Sel
Duck Breast with Fig & Fleur de Sel
Escalopes of Pork Laced with Balsamic Vinegar
Goat Cheese “Cakes” with Fig Sauce Seasoning with A L’ Olivier Fruit Vinegars
Italian Rice Salad with Cranberry Beans
Pan-Fried Chicken with Tarragon Mustard
Passion Fruit Margarita Mocktail
Rigatoni with cauliflower, raisins and pine nuts
Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds
Shaved Brussels Sprouts Salad with Parmigiano Reggiano
Shrimp with Tomato Cilantro Dip
Skillet Potatoes with Smoked Fish and Smoke Paprika Aioli
Spaghetti Aglio-Olio Peperoncino / Spaghetti with garlic, oil and hot peppers
Sweet Potato Gratin with Smoked Paprika and Cayenne
Thick Salmon with Fallot Dijon Basil Mustard
Toasted Sardinia Crisp bread with Cheese and Olives
Traditional Balsamic Vinegar and Strawberries with Parmesean Wafers
Vegetable Soup with Fennel and Balsamic Vinegar
Yukon Gold Potatoes with Rosemary Olive Oil
Zucchini with bergamot oil, mint and hemp seeds
FEATURED RECIPES
APPETIZERS & SMALL PLATES
Beet Salad with Blue Cheese and Walnut Oil Dressing
Broccolini with Lemon Olive Oil / Vegetables with Flavored Oils
Bruschetta al Pomodoro Toasted bread with chopped tomatoes
Caramelized Popcorn à la Fleur de Sel
Deviled Eggs with Espelette Pepper Dressing and Fleur du Sel
Goat Cheese “Cakes” with Fig Sauce Seasoning with A L’ Olivier Fruit Vinegars
Italian Rice Salad with Cranberry Beans
Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds
Shaved Brussels Sprouts Salad with Parmigiano Reggiano
Sweet Potato Gratin with Smoked Paprika and Cayenne
Toasted Sardinia Crisp bread with Cheese and Olives
Traditional Balsamic Vinegar and Strawberries with Parmesean Wafers
Vegetable Soup with Fennel and Balsamic Vinegar
Yukon Gold Potatoes with Rosemary Olive Oil
Zucchini with bergamot oil, mint and hemp seeds
MAIN DISHES
Bucatini with “Sardines in the Sea”
Chicken Fricassee with Fallot Dijon Tarragon Mustard
Duck Breast with Fig & Fleur de Sel
Escalopes of Pork Laced with Balsamic Vinegar
Pan-Fried Chicken with Tarragon Mustard
Rigatoni with cauliflower, raisins and pine nuts
Shrimp with Tomato Cilantro Dip
Skillet Potatoes with Smoked Fish and Smoke Paprika Aioli
Spaghetti Aglio-Olio Peperoncino / Spaghetti with garlic, oil and hot peppers
Thick Salmon with Fallot Dijon Basil Mustard
CONDIMENTS & SAUCES
BEVERAGES
Passion Fruit Margarita Mocktail
DESSERTS
“Madeleines” Shell Shaped Cookies
Countess Bicocchis Torta Numerouno