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The newest harvest of extra virgin olive oil is in and to celebrate, Steven gives you five amazing recipes where extra virgin olive oil is the star.
Villa Cappelli Pinzimonio
Instead of bread, Italians dip a much healthier alternative— raw, fresh vegetables — into their extra virgin olive oil.
Ingredients
- Villa Cappelli Extra Virgin Olive OIl
- Bell Peppers
- Cauliflower
- Broccoli
- Fennel
- Celery
- Carrots
- Radishes
- Salt and Pepper
- Vinegar (optional)
Instructions
- There is no set "recipe." Just prepare a big plate of fresh vegetables cut into strips or pieces for dipping.
- Just prepare a big plate of fresh vegetables cut into strips or pieces for dipping.Serve with a bowl of Villa Cappelli Extra Virgin Olive Oil. Have some vinegar (any kind really) and some Villa Cappelli 100% Italian Sea Salt on hand if anyone wants to add a little extra flair to their dish, but the oil has enough flavor on its own. You can also experiment by adding a dash of lemon or lime to the mix or garlic and any herbs you want. Everyone can make their own small dipping bowl to taste or make a big one everyone can share. Then just dip and eat.
Villa Cappelli Grilled Vegetables
A simple side of grilled vegetables with extra virgin olive oil.
Ingredients
- Zucchini
- Eggplant
- Finely chopped min
- Finely chopped fresh garlic
- Villa Cappelli Sea Salt
- Balsamic Vinegar
- Villa Cappelli Extra Virgin Olive Oil
Instructions
- Cut the zucchini lengthwise so you have longer strips, about ¼ to ⅛ inch thick.
- Cut the eggplant to the same thickness either lengthwise or in rounds.
- Place the vegetables on either a hot grill or a hot non-stick pan. Let them good for about two minutes on each side until they either get a nice grill or a nice browning in your pan.
- Remove from pan and top with a sprinkling of garlic, mint, and salt. Then a drizzle of both the Villa Cappelli Extra Virgin Olive Oil and Balsamic Vinegar. Add more topping as you add more layers from your vegetables. Can be served at room temperature.
Extra Virgin Olive Oil Mayo
Servings: 2 Cups
Ingredients
- 3 eggs
- 1/4 cup lemon juice
- 1 teaspoon Villa Cappelli Sea Salt
- 1.5 cups Villa Cappelli Extra Virgin Olive Oil
Instructions
- Take 3 eggs, 1/4 cup (60 ml) of lemon juice, 1 teaspoon of salt and place in a blender, hopefully a high-speed blender like a Vitamix. Blend for about 10 seconds until the mixture is nice and combined, increasing the speed slowly. Then SLOWLY pour in 1.5 cups of Villa Cappelli Extra Virgin Olive Oil as the blender is running. Watch the mixture and when it starts to thicken, stop. In the Vitamix this shouldn’t take much longer than 30 seconds max. Refrigerate and use within 2 weeks.
Villa Cappelli Vinaigrette
Super simple and healthy salad dressing.
Ingredients
- Villa Cappelli Extra Virgin Olive Oil
- Vinegar (whatever kind you like)
- Villa Cappelli Sea Salt
- Pepper
- Mustard, herbs, lemon juice (optional)
Instructions
- Just remember, 3 parts oil to 1 part vinegar.
- It's a flexible ratio, so add more vinegar if you like things more tart or more oil for a richer dressing.
- Just take an old conserve or jam jar, and eyeball your oil. Then add ⅓ the amount of vinegar. Add a pinch of salt and pepper. Here, you can also add a dash of mustard, some herbs like oregano, or lemon juice.
- Close up the jar and shake the heck out of it.
- Put your finger over the salad and pour a bit of the dressing over your finger and salad. Then taste the dressing on your finger. Adjust to your taste.
Villa Cappelli Extra Virgin Olive Oil Martini
It might sound strange, but the Villa Cappelli Extra Virgin Olive Oil just adds a richness to the drink.
Ingredients
- 1.5 oz. Villa Cappelli Extra Virgin Olive Oil
- 1.5 oz. freshly squeezed grapefruit juice
- 3 medium basil leaves
- 1.5 oz. vodka
- .25 oz. simple syrup (optional)
Instructions
- To make simple syrup: Take equal parts sugar and water, bring to a boil over medium-high heat, stirring to dissolve the sugar, about 3 minutes. Remove, cool and refrigerate in a tightly sealed jar. It will keep for about 3 months. This is a totally optional addition. Most of the time the grapefruit juice is plenty.
- Drop 3 medium torn basil leaves into a cocktail shaker, fill will ice. Add 1.5 ounces of freshly squeezed grapefruit juice, 1.5 ounces vodka, .5 ounce of Villa Cappelli EVOO, and .25 ounce simple syrup. Shake VIGOROUSLY for at LEAST 10 seconds if not 30.
- If you are making a bigger batch, remember the ratio: equal parts vodka to grapefruit juice, then half that in EVOO, then a quarter simple syrup.
- Strain into your glass and garnish with a small basil leaf.
