Category: Recipes

Cranberry Orange Salsa






Photo by Simply Fresh Dinners



5 from 1 reviews
Cranberry Orange Salsa
Prep time
Cook time
Total time
A clean fresh salsa for crackers cheese on top of fish or by itself. A lot of color, flavor and texture to complement your menu. Adding Capizzano Olive Oils & Vinegars. Original recipe by Simply Fresh Dinners and photo credit.
Recipe type: Appetizer
Cuisine: Mediterranean
Serves: 3 cups
  • Ingredients:
  • 1 pound cranberries, washed and drained
  • ⅓ cup real Maple Syrup + 2 TB Capizzano’s Aged Maple Balsamic
  • 3 Tablespoons Zest of an Orange
  • 3 Granny Smith Apples organic, diced into small chunks
  • 2 Oranges peeled, seeded and diced
  • 1 teaspoon Sea Shakes with Cayenne Pepper
  • ¼ bunch of cilantro
  • 6 green scallions, washed and sliced thinly
  1. Instructions:
  2. Put cranberries in food processor – pulse intermittently until chopped. Put chopped cranberries in a large bowl. Add maple syrup mix into cranberries stir well. Cover and let sit at room temperature for 1 hour letting flavors blend together.
  3. Test the flavor, you can add a bit more maple syrup if needed.
  4. Combine remaining ingredients to cranberries and mix well. Chill for an hour before serving.
  5. Serve with crackers, cheeses, on top of fish or just by itself a wonderful complement to your menu.
  6. Mix can be made up to 3 days ahead.
  7. Note: I add the apples into my food processor and pulse into small chunks.

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Crustless Quiche with Caraway Tofu Cream


5 from 1 reviews
Crustless Quiche with Caraway Creamed Tofu
Prep time
Cook time
Total time
The original recipe is from the book, True Foods by Andrew Weil MD. I have modified it by using our exceptional quality extra virgin olive oil and aged balsamic vinegar adding a creative flavorful twist.
Recipe type: Brunch Breakfast
Serves: 4 - 6
  • Caraway Tofu Cream
  • Caraway Tofu makes 1 ½ cups
  • 1 package of silken firm organic tofu, cut up
  • 2 tsp caraway seeds
  • 2 tsp fresh grated lemon zest
  • ¼ cup fresh lemon juice squeezed
  • ¼ cup fresh orange juice squeezed
  • 2 TB Blood Orange Fused EVOO
  • 2 TB Sicilian Lemon White Aged Balsamic
  • Quiche
  • 8 large eggs
  • ½ cup milk (I used unsweetened almond milk non dairy alternative)
  • 3 slices rye bread (non gmo) cut into small cubes
  • 3 TB UP Extra Virgin Olive Oil (Don Carlo or Koroneiki)
  • 1 Leek, sliced thinly
  • Asparagus, cut into ½ inch lengths, use tender pieces
  • 4 ounces Mild Gruyere or Manchego Cheese, grated or sliced thinly
  • 1 cup shredded Napa Cabbage
  1. Caraway Tofu Cream:
  2. Put all ingredients in a food processor or blender.
  3. Process until smooth and set aside to stay cold put in the refrigerator until ready to serve.
  4. Store any unused portions up to 3 days.
  5. Quiche:
  6. Oven 375 degrees, preheat
  7. In bowl, whisk the eggs until smooth.
  8. Add milk and mix thoroughly.
  9. Add bread cubes let soak for 3 minutes.
  10. In large oven proof skillet, heat the olive oil on Medium High heat.
  11. Add leeks sauté until softened. Add asparagus sauté for about a minute.
  12. Add egg mixture to leeks and asparagus in skillet. Reduce heat to Medium and stir in Cheese and Cabbage.
  13. Put in Oven uncovered, bake for 20 minutes or until set.
  14. Let rest for 5 minutes before cutting in sections. Servings 4 – 6.
  15. Place quiche on top of tender greens then top the quiche with 1 Tablespoon of Caraway Tofu Cream. Grind a bit of Makai Celtic Sea Salt and Fresh Ground Pepper on top seasoning to taste.
  16. Drizzle a little Extra Virgin Olive oil over the greens.

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Mushroom & Veggie Pasta Salad

5 from 1 reviews
Mushroom & Veggie Pasta Salad
Prep time
Cook time
Total time
This salad is full of vegetables you can use whole grains or gluten free pasta. Great fiber, color, flavor and texture using exceptional extra virgin olive oils and spices. This can be served cold or hot.
Recipe type: Entree
Cuisine: Mediterranean
  • 1 Pound 100% Abruzzese Pasta (prepare as directed until tender)
  • Button Mushrooms, washed and sliced
  • Portobello Mushrooms, washed and sliced, cut stem ends off
  • Shitake Mushrooms, washed and sliced, remove stem, use the tops only
  • Small Onion, diced (or thinly sliced red peppers)
  • Green Beans, cut into small pieces, steamed until tender (Options: broccoli or peas also)
  • Carrots, shredded
  • Purple Cabbage, shredded
  • Organic Edamame, steamed
  • 2 -3 TB Garden Gems Local Spicery Spice
  • ¾ cup Capizzano’s Wild Mushroom & Sage Infused Extra Virgin Olive Oil (EVOO)
  • Variations: Garlic, Basil or Herbs de Provence Infused EVOO or a Seasonal Ultra Premium Extra Virgin Olive Oil.
  1. Method:
  2. Mix Wild Mushroom & Sage EVOO and Garden Gem spice together let stand for 10 minutes. Do this while the pasta is cooking.
  3. Drizzle our UP Extra Virgin Olive Oil in a skillet, sauté onions until browned slightly, then add all mushrooms in UP Extra Virgin Olive Oil cook until soft and tender. Cook Green Beans until tender, drain, set aside.
  4. Put cooked and drained pasta in a bowl, add the mushroom onion mixture, then add cooked green beans and other vegetables.
  5. Pour the Wild Mushroom & Sage EVOO – Garden Gem Spice mixture over pasta and veggies. Toss until coated completely. Serve immediately.
  6. Enjoy with your favorite fish and wine. Per La Salute
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Walnut Green Bean Spread (Hummus in a Whole New Way)

5 from 1 reviews
Walnut Green Bean Spread
Prep time
Total time
A tasty dairy free variation on vegetables or crackers. Serves 6 - 8 Hummus in a whole new way!
Recipe type: Appetizer
Cuisine: Mediterranean
  • Ingredients
  • ½ pound green beans
  • Small onion, thinly sliced (1/2 cup)
  • 2- 3 TB UP Extra Virgin Olive Oil (I used Wild Mushroom Sage Infused EVOO)
  • ¼ tsp. Makai Sea Salt to taste
  • ½ cup walnuts
  • ½ tsp. white miso or 1 tsp lemon juice (I used fresh lemon juice)
  • Fresh ground pepper to taste
  • Red Bell Peppers, diced to garnish top for color
  • Carrots, Celery or red pepper, sliced thinly to use for dipping
  1. Method:
  2. Wash & snip green beans. In medium pan low heat, steam the green beans covered in ½ inch of water until tender, about 10 minutes. Drain. Set aside.
  3. Slice the onion thinly, should be about ½ cup. Heat the EVOO in a pan medium heat. Add onions, sauté for 3 minutes. Add sea salt, reduce heat, and cook covered for 5 minutes or until soft. Uncover, raise the heat to medium high cook for 10 minutes until browned, stirring often.
  4. Grind walnuts in a food processor. Add the cooked green beans and onions process thoroughly. Add miso or lemon juice and pepper process for a few more seconds, until blended. Should be looking like a hummus spread.
  5. Taste and adjust seasoning if needed. Transfer to a glass bowl. Drizzle desired Extra Virgin Olive Oil on top before serving. I used Wild Mushroom & Sage Infused Olive Oil.
  6. Cut peppers, celery and/or carrots in thin pieces or use your favorite crackers to dip into this delicious goodness.
  7. Garnish with parsley or thinly diced red peppers as desired.

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Pulled Basil Corn Tomato Pasta Salad – Business After Hours Menu 9/14/16



Pulled Basil Corn Tomato Pasta Salad


Snip fresh basil

Organic Corn (I used garden corn on cob and cut it off the cob)

Fresh tomatoes, cut up

PrimoGrano Pasta 100% Abruzzese cook as directed until tender

Organic Power Green Mixture or fresh Swiss chard

*Robust Ultra-Premium Extra Virgin Olive Oil (I used our “Don Carlo”)

*Local Spicery Italian Herbs

Makai Deep Sea Salt, a dash here and there

*Mix EVOO and Spice together 15 minutes before mixing in to ingredients to let the herb flavor release (all our Spices are non-irradiated, non-GMO and GF).

Toss all ingredients together with EVOO mixture. Serve immediately. Add more vegetables and greens rather than a lot of pasta, 1/2 cup of pasta and lots of vegetables, Bellisimo!

Add your favorite fish and white wine.

The flavors and antioxidant benefits of this southern hemisphere extra virgin olive oil “Don Carlo” are 556 ppm with polyphenol level this is huge!

Per la Salute.

Capizzano Olive Oils & Vinegars Products – Bold words

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Portobello Lasagna

Portobello Lasagna
Serves: 4 Servings
  • 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
  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.
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Apple Muffins Spiced with Chickpeas


Spiced Apple and Chickpea Muffins
Event Recipe from our team member Carol!

2 cups all-purpose organic flour
2 tsp baking powder
1 ½ tsp apple pie spice
Dash of Sea Salt
1 cup chopped apples
2 eggs, lightly beaten
½ cup packed brown sugar
1 cup organic garbanzo beans, rinsed, drained and mashed
½ cup plain Greek yogurt
¼ cup unsweetened applesauce
3 TB Capizzano’s Medium Intensity UP Extra Virgin Olive Oil Options: Butter Olive Oil or Roasted Walnut Oil


1. Oven 375 degrees F. Lightly oil the inside of the muffin tins (regular or mini size)

2. In Large bowl stir together flour, baking powder, apple pie spice and Sea Salt. Add apples, toss gently to cover.

3. Medium bowl, combine eggs, brown sugar, mashed garbanzo beans, yogurt, applesauce and oil. Add egg mixture all at once to flour mixture. Stir until moistened. Spoon batter into lightly oiled muffin cups.

4. Bake for 13 minutes with mini muffins. Bake for 17 minutes for larger muffin tins until light golden brown and toothpick comes out clean. Cool in tins or on wire rack for 5 minutes. Serve warm.

5. Top with a drizzle of Roasted Walnut Specialty Oil with Aged Red Apple Balsamic or Cider Reduction Syrup; whisk together (2 to 1 ratio) with oil to balsamic and drizzle. Deliciousness!

6. Option: Add a small scoop of vanilla ice cream for a delightful dessert


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Tomato Basil Delight

Tomato basil cheese pic

Tomato Basil Delight

Layer Ingredients:

Fresh garden tomatoes, sliced

Mozzarella cheese, sliced

Fresh Basil leaves

Asparagus, steamed quickly, cooled, keep crunchy tender

Repeat tomatoes, mozzarella cheese, basil leaves end with the tomato at top.

Drizzle a Robust seasonally crushed Ultra-Premium extra virgin olive oil and a bit of Traditional Aged ^18 year Balsamic and a dash of Makai Sea Salt. Variation: Basil Infused EVOO

Enjoy this delicious salad with a chunk of bread and your favorite wine. Complete the meal with a grand piece of fish grilled to perfection.


Capizzano Olive Oils & Vinegars LLC

860-495-2187 CT   401-315-2655 RI

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Apple Zing Cocktail


Apple Zing Cocktail with our Cider Reduction Syrup
(recipe credit carr’s ciderhouse)

Servings 1

2 ounces of good gin
3 Tablespoons of Cider Reduction Syrup
1 teaspoons minced ginger
8-10 ounces of sparkling water
ice cubes, lots of them


1. Stir the first 3 ingredients together in a nice tall glass.

2. Add ice cubes and pour in sparkling water to taste.

3. Garnish with apple slices or a sprig of mint

Apples are good spring, summer, fall and winter. Enjoy this refreshing cocktail.

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Salad Love for You

Red Cabbage Salad

Salad Love for You
You choose the amount of each ingredient:
Shred Red Cabbage
Crisp Cucumbers, diced
Shred Yellow Peppers
Shred Carrots
Shred Napa Cabbage
Thinly chopped scallions
Cook, Cooled Couscous

Delicious Dressing:
Capizzano’s Garlic Infused extra virgin olive oil and Honey Ginger Aged White Balsamic. Pinch of Culinary Sea Salt. Whisk together.

Toss all ingredients together in one large bowl.
Serve in separate bowls.
Dressing: Whisk together, our Infused Garlic EVOO with Honey Ginger Aged White Balsamic add a pinch of Makai Deep Sea Salt.
Drizzle Garlic – Honey Ginger dressing over salad.
Top with cashews or nuts of your choice. Garnish with fresh cilantro.
Per La Salute. Suzanne & Stephen


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