Month: December 2015

Find A Mate – Create A Plate – Beginnings


Find A Mate – Create A Plate – Beginnings

Aged Balsamic Vinegars: with Flavored Extra Virgin Olive Oils and any Traditional Ultra Premium Certified Seasonally Crushed Extra Virgin Olive Oils

Blenheim Apricot: Tuscan Herb, Garlic, Limonata, Tarragon

Black Cherry: Butter, Tuscan Herb, Rosemary, Persian Lime

Blackberry Ginger: Blood Orange, Persian Lime, Limonata, Rosemary

Black Mission Fig: Pairs exceptionally well with all of our Olive Oils

Cinnamon Pear: Butter, Wild Mushroom & Sage, Blood Orange

Dark Chocolate: Blood Orange, Persian Lime, Limonata, Baklouti Chile Pepper

Maple: Butter, Blood Orange, Butternut Squash Seed Oil

Pineapple: Basil, Blood Orange, Baklouti Chile Pepper, Wild Mushroom & Sage

Pomegranate: Herbs de Provence, Persian Lime, Rosemary, Blood Orange

Raspberry: Basil, Baklouti Chile Pepper, Limonata, Blood Orange, Persian Lime

Red Apple: Tuscan Herb, Tarragon, Butternut Squash Seed Oil, Wild Mushroom & Sage

Sicilian Lemon: Tuscan Herb, Herbs de Provence, Persian Lime, Wild Mushroom & Sage, Tarragon

Cara Cara Orange Vanilla: Limonata, Blood Orange, Tuscan Herb, Herbs de Provence

Gravenstein Apple: Wild Mushroom & Sage, Herbs de Provence, Garlic, Rosemary

Traditional: Any UP Extra Virgin Olive Oil and Flavored Olive Oil

A Premium: Any UP Extra Virgin Olive Oil and Flavored Olive Oil

Serrano Honey Specialty Vinegar (no sulfites): Wild Mushroom & Sage, Tarragon, Persian Lime and any Ultra Premium EVOO

Try an Aged Balsamic like Black Cherry, Cinnamon Pear, Dark Chocolate, Maple or Raspberry on Ice Cream.

Blood Orange Fused Extra Virgin Olive Oil is delicious on ice cream too!

Be inspired to find a mate to create your own plate there are many possibilities.

These suggested pairings are great on fish, poultry, salads, bread dipping, desserts and pasta dishes to name just a few ideas.

You have a cornucopia of ideas at Capizzano Olive Oils & Vinegars. No Synthetic chemicals, colorings or flavorings added.

Appetizer – Radish & Ricotta Crostini Mediterranean Style

radish and ricotta crostini

Radish & Ricotta Crostini

1 fresh baked baguette

1 bunch of radishes

1 container of fresh ricotta

Small handful of fresh dill chopped finely (save a little to garnish on top)

A few fresh Tarragon sprigs chopped finely

1 Lemon, for juice and zest

UP Extra Virgin Olive Oil EVOO ( Picual)

Sea Shakes Original (good nutrition from organic Nori, Dulce seaweed with a touch of Celtic Sea Salt low in sodium – exceptional in flavor)

Option: fresh snipped parsley to garnish on top with radishes.


Oven pre-heated 350 degrees. Slice baguette at an angle ¼ in rounds, put on baking sheet, brush one side with the UP EVOO of choice. Season with Makai and pepper. Place in hot oven for 12 minutes or until golden crispy. Remove from heat.

Finely chop the dill and tarragon mix with the cheese, lemon juice and zest with a good helping of Sea Shakes salt and pepper. Mix up very well. Taste and season as needed.

Carefully slice the radishes very thinly.

When the bread is ready to come out of the oven slather the toast with the cheese/citrus/herb mixture. Top with 2 – 3 radishes thinly sliced. Sprinkle with snipped fresh dill or parsley.

Enjoy with conversation, wine, and friends.

Appetizer Idea – Garlic Herb Mozzarella Bites

Moz Balls marinated in EVOO

Garlic Herb Marinated Mozzarella Bites

3/4 cup Extra Virgin Olive Oil (Picual UP EVOO May 2015)

6 cloves of garlic, sliced thinly

2 TB chopped fresh herbs, basil, thyme, oregano, tarragon and/or parsley

1 teaspoon fresh ground organic peppercorns

1 bay leaf

Lemon peel from a fresh lemon, thinly sliced (I added lemon zest of one lemon)

Splash of Traditional Aged ^18 year old Balsamic vinegar or Serrano Honey Vinegar or A Premium White Balsamic

Makai Celtic Sea Salt to taste

1 pound of Mozzarella balls (bocconcini or ciliegine, drained)

Method: Heat EVOO and garlic medium low heat until just bubbly. Remove from heat, cool. Stir in herbs, pepper, lemon slices and bay leaf. Add vinegar and salt. Pour the mixture over the mozzarella balls and transfer to an airtight container. Refrigerate overnight or up to 2 weeks. Bring to room temperature before serving.

Serve with olives, crusty bread and a meze plate with your favorite wine together with friends.

Select Wine: Veramonte Pinot Noir Chile

Balsamic Spritzer with Pineapple White Aged Balsamic and Mineral Sparkling water.

Enjoy with crusty bread or sliced raw golden beets and a glass of your favorite wine.

Penne with Avocado Sauce with Wine Pairing Selection

Penne with veggies

Penne with Avocado Sauce

PrimoGrano Penne pasta, cooked & drained

4 cloves of garlic

4 TB Extra Virgin Olive Oil (I used Coratina UP EVOO)

Juice of 1 or 2 Lemons

2 – 3 ripe Avocadoes, peeled and pitted

1 large tomato

1 large handful of fresh basil leaves

Makai or Sea Shakes with Fresh Ground Pepper

Method: Cook PrimoGrano 100% Abruzzese Penne pasta. Combine garlic, Extra Virgin Olive Oil, and fresh squeezed lemon juice in blender or processor, blend until smooth. Add avocadoes, tomatoes, basil and blend until smooth. Add a bit more EVOO as needed. Season with Makai or Sea Shakes and fresh ground Pepper. Drain the pasta, top with the sauce drizzle a little more EVOO and garnish with fresh ground Parmesan or Pecorino cheese.

Options: I added fresh watercress and thinly chopped red peppers to add color and more nutrients. Try arugula, spinach or shaved Brussels sprouts for variations.

Dessert: Apples sliced thinly, drizzled with Limonata Fused EVOO and Dawn Spice!

Balsamic Spritzer: Gravenstein Apple White Balsamic with Sparkling Water.

Selected Wine Pairing: Bucaro Montepulciano Abruzzo Red Wine, smooth and full bodied.

Recipe credit to The Oldways 4 Week Mediterranean Lifestyle Menu Plan Day 21.