Month: August 2016

Featured Olive Oil & Balsamic Vinegar of Champions at the Rio Olympics

Capizzano Olive Oils & Vinegar – the Olive Oils and Balsamic Vinegars of the Rio Olympic Games Supplied by The Bradley’s – Veronica Foods are one and the same at our stores!

Tuesday, August 16, 2016

The Oil of Champions – Veronica Foods Products Selected for Rio Olympic Games – Again!

 

For the second consecutive Olympic Games, we are proud to announce that our our olive oils and vinegar were selected by the official US Caterer to nourish the US Olympic pavilions in Rio serving our athletes and international press. Our products are being incorporated into  thousands of daily meals in several different locations.

“The olive oils and balsamic vinegar that the Bradleys procure and create will be perfectly paired with the fresh and organic ingredients Crisafulli’s team purchases locally to make healthy meals for the athletes”.

Chef Crisafulli selected over 30 oils and vinegars to be featured in various dishes and to be used as dressings. – “What makes these products so special are the many years this family has partnered with olive oil producers all over the world, ensuring they produce according to their criteria to extract the maximum health benefits and taste from the olives. Procuring all over the world allows them to follow the season and to constantly sell very fresh oils.” 

This year Crisafulli bought extra virgin oils: Italian Favalosa, Spanish Arbequina, Chilean Picual, Australian Picholine, Australian Coratina, Chilean Koroneki, Chilean Coratina. He also bought infused and fused oils: Wild Rosemary, Tuscan Herb, Eureka Lemon, Baklouti Green Chili, Basil, Wild Dill, Herbs De Provence, Persian Lime, Mushroom and Sage, Chipotle, Cilantro and Onion, Harissa, California Walnut Oil, Italian Truffle Oil. The balsamic vinegar he bought include: Neapolitan Herb, Blackberry Ginger, Fig, Traditional, Mango, Jalapeno, Peach, Sicilian Lemon.

RIO Olympic OILS featured
       Posted by Rachel Bradley
       Olive Oil Rio Olympics

Wedding Favors – Bridal Showers – Creative Gifts

wedding favor 1 bottlewedding favors

Wedding Favors

 

 

 

 

wedding favor 2 bottles

 

 

 

 

 

 

Simply Healthy and Elegant Wedding Favors. A small oval “Keepsake” box holds a single bottle. Your Guests will taste the difference with our exceptional Ultra-Premium extra virgin olive oils and aged balsamic vinegars.

Custom Labels Printed – stop by our store for details and prices! Choose your favorite extra virgin olive oil and aged balsamic vinegar! A perfect wedding favor for your invited honored guests.

‪#‎pawcatuck‬ ‪#‎watchhill‬ ‪#‎capizzanooliveoils‬

Portobello Lasagna

Portobello Lasagna
 
Serves: 4 Servings
Ingredients
  • 4 large Portobello mushroom caps
  • 4 TB Capizzano’s Robust UP Extra Virgin Olive Oil…
  • ¼ teaspoon Makai Deep Sea Salt
  • ¼ teaspoon freshly ground pepper, divided
  • ¾ cup part-skim ricotta cheese
  • 1 cup finely chopped fresh spinach
  • ¼ cup finely shredded Parmesan cheese, divided
  • 2 tablespoons pitted, finely chopped Kalamata olives
  • ½ teaspoon Capizzano’s Italian Herb Local Spicery Seasoning
  • ¾ cup Capizzano’s Pomodoro e Basilico Sauce
Instructions
  1. Preheat oven to 400 °F. Baking sheet lightly coat with olive oil to prevent sticking.
  2. Place mushroom caps, gill-side up, on the prepared pan. Drizzle each mushroom with about a TB of a Robust Extra Virgin Olive Oil sprinkle with salt and a bit of fresh ground pepper. Roast until tender – 20 minutes.
  3. Meanwhile, mix ricotta, spinach, ¼ cup Parmesan, olives, Italian seasoning and the remaining ⅛ teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1½ minutes.
  4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon sauce into each cap; cover the remaining sauce to keep warm. Mound a good scoop of ricotta filling into each cap and sprinkle with Parmesan cheese. Bake until hot, about 10 minutes. Serve with a drizzle of your UP Extra Virgin Olive Oil and or a spoonful of the Pomodoro e Basilico sauce.
  5. Serve with micro greens and fresh tomatoes, sea salt and a drizzle of our Traditional 18 Year Aged Balsamic.