Month: October 2015

November Events

Black_olives

Mediterranean Education & Tasting Plate Event – additional evening!!

Due to an enthusiastic response we are extending an additional date:

November 4, Wednesday

Time: 6:30 – 8:00pm

Cost: $7.00

RSVP required. Limited Space

November 7, Saturday, 1:00 – 4:00pm, at Stonington Vineyards, Wine & Olive Oil Pairings, Open to the public. Join us for the afternoon. Store is open also!

November 11, Wednesday, 6:00 – 8:00pm, “Grape Expectations” benefit Renaissance City Theatre – The Granite Theatre. At The Venice Restaurant, 169 Shore Rd, Westerly. Tickets available call 401-596-2344. Donation: $25.00.

November 14, Saturday, 9:00am – 1:00pm, at the Central Baptist Bazaar, Elm Street, Westerly. We will be showcasing gift ideas, healthy choices, flavors and creations.

November 18, Wednesday, 6:30 – 8:00pm, at Capizzano Olive Oils & Vinegars

Introduction to Mediterranean Lifestyle series

8 Simple Steps Discussion & tastings to complement your palate and senses.

Cost: $7.00

RSVP Required.

Email us CapizzanoCo@gmail.com or call 860-495-2187

 

Fundraising Event for The Frank Olean Center

We were glad to be a part of this fundraising event to increase awareness for The Frank Olean Center and the resources they provide for families and individuals who need assistance when faced with disabilities. Many came out in support of their mission. A fun event pairing delicious food, with exceptional wines from Stonington Vineyards, with our superb extra virgin olive oils with aged balsamic vinegar. See photos of event with link below from The Westerly Sun.

http://thewesterlysun.mycapture.com/mycapture/enlarge.asp?image=57297445&event=1987373&CategoryID=30379

Capizzano Olive Oils & Vinegars at The Dante Society event

Stephen and I enjoyed being a part of the annual Dante Society event at the Calabrese Club in Westerly, Rhode Island with more than 200 guests attending. Presentation was about the “Truth about Extra Virgin Olive Oil” and why all olive oils are NOT created equal. Learn more about Ultra Premium Extra Virgin Olive at our store with tastings, pairings, recipes and education. The poem “Crushing Green Fruit” was read, see the poem on our website, written by Michael Bradley.

http://thewesterlysun.mycapture.com/mycapture/enlarge.asp?image=57069761&event=1980276&CategoryID=56061

The Capizzano’s

Peaceful

 

The Capizzano’s are checking in with each other for a little Rest & Relaxation – October 14 to October 21.

Our store will reopen on Wednesday October 21st with regular hours 12:00 – 5:00pm.

We are preparing for holiday gift giving with exceptional gifts and flavors to complement what you create. Our Mediterranean Tasting & Educational series of events will begin honoring Breast Cancer Awareness month – October 28th at our store. See our Events schedule for more details.

Thank you for all your business and support. We look forward to seeing you October 21st.

Per La Salute

Suzanne & Stephen Capizzano

Prosciutto Fig Pizza

Pizza with fig

Jazz up one simple pizza for a get together or party with ingredients below.

  • Prosciutto Low Salt
  • Goat Cheese
  • Black Mission Figs, fresh if in season
  • Arugula
  • Black Mission Fig Aged Balsamic Vinegar (Capizzano Olive Oils & Vinegars)
  • Freshly grated parmesan cheese for taste

Steps

  1. Apply even amounts of prosciutto and goat cheese over a plain pizza.
  2. Cook in the oven for 15 minutes at 350 degrees.
  3. Options: use Naan bread or pita bread for crust of pizza.
  4. Remove from the oven, and set on counter.
  5. Add freshly sliced figs and arugula to your taste.
  6. Drizzle Black Mission Fig Balsamic, and serve with freshly grated cheese.

Want a more artisan flavor? Try a drizzle of our artisan White Truffle Olive Oil on top of the pizza for a distinct truffle flavour.

Breakfast of Champions

Good Morning World!

breakfast healthy

Layer each ingredient – top with the egg and UP EVOO:
Adzuki & Mung beans, fresh (Aiki-Farms, Ledyard CT )
Edamame beans, fresh
Micro Greens
Shredded Carrots
Shredded Purple Cabbage
Egg, over easy or poached on top
Favalosa UP EVOO (high phenolic levels), drizzle generously
A dash of Celtic sea salt

Per La Salute