Month: April 2016

Salad Love: Watercress, Roasted Sweet Potatoes, Lima Beans & Pistachios

Salad Art

Art salad pic


Watercress (or choice of fresh organic tender greens)

Roasted Sweet Potatoes (UP extra virgin olive oil, sea salt & pepper)

Lima Beans or Fava Beans

Pistachios (roasted)


Ultra Premium Extra Virgin Olive Oil

Our Organic Cider Reduction Vinegar

Makai Sea Salt & Fresh Ground Pepper

Whisk all together drizzle on top of a delicious salad that is full of color, texture and taste.

Recipe Credit: Salad Love Book, by David Bez

Local additions to our Salad Love event:

Wine pairing: Cabernet Franc (Local selection from Stonington Vineyards, CT)

Bread: Focaccia (Local Selection Broad Street Kitchen, Pawcatuck CT)

Greens: Aiki Farms, Ledyard CT


Extra Virgin Olive Oil benefits for Skin Health



Cleopatra knew the essentials of olive oil thousands of years ago and so do many more women today. Learn what health benefits extra virgin olive oil has externally as a cleanser, for microdermabrasion, and as a moisturizer for the skin and hair.

Our skin and hair care products contain the highest quality extra virgin olive oil that provide the anti-inflammatory benefits for skin health. Enjoy knowing that these products are made with care and confidence to promote healthy skin and hair care.

Squalane is Found in High Quality Extra Virgin Olive Oil.  

The Uses of Squalane for Skin Care

“Many beauty and skin care experts have lauded the effects of squalane on the skin. This oil, which occurs naturally in the body, is also found in olive oil. More and more beauty products are adding squalane to their cosmetics, skin creams products because experts believe it is a natural moisturizer. What better way to use it than from the direct source than with ‘consciously crushed seasonal extra virgin olive oils’ with a high phenolic count.

Our Handcrafted Skin Essential Olive Oils are made in small batches with our Ultra Premium Certified Extra Virgin Olive Oils that have a polyphenol level of 380 – 499ppm. Polyphenols are anti-oxidants that provide anti-inflammatory benefits. There are NO synthetic chemicals, coloring or perfumes added. Only extra virgin olive oil and high quality essential oils that contain no alcohol. See cleansing instructions under Musings section.

Our Skin and Hair Care come from an exceptional olive grove in Australia, Olive Oil Skincare Company.

Easy Lemon Macaroons


lemon macaroons 2

Lemon Macaroons


6 Cups of shredded unsweetened organic coconut

1 can *coconut sweetened condensed milk (about 12 ounces)

3/4 cups organic all purpose flour

2 lemons (the juice and zest of both)

1 Tablespoon Capizzano’s Green Limonata Fused Extra Virgin Olive Oil


Preheat oven to 350 degrees

In large bowl, stir together completely; coconut, condensed coconut milk, flour, Lemon Juice (3 TB), lemon zest, and the Green Limonata olive oil. Drop by approximately 1 – 2 TB size on to baking pan lined with parchment paper.

Bake for16 minutes or until coconut lightly browns. Cool completely before serving. Store in sealed container when cooled.

Option: * can use regular sweetened condensed milk also.

Drizzle with our Private Limited Reserve Aged Balsamic Vinegar.


Scafata with Poached Eggs


Poached Egg

Scafata with Poached Eggs

A super fresh, super healthy Italian breakfast favorite, which highlights fresh spring veggies made with a fresh, high-polyphenol extra virgin olive oil from Capizzano Olive Oils & Vinegars (COOV). We recommend a robust, high polyphenol-EVOO with a peppery finish. Total Time: 35 min = Prep: 10 min + Cook: 25 min; Yield: 4 servings


• 1/2 cup COOV high-polyphenol EVOO (I used Peranzana – Italy – UP evoo)

• 1 cup dry white wine

• 3 cloves garlic, minced

* 1 baby red pepper, thinly sliced

• 1 tsp. red pepper flakes (optional)

• 1 cup peeled fava beans

• 1/2 cup fresh peas

• 2 scallions, sliced

• 1/2 bunch escarole, cut into 1/-inch-thick ribbons *options add arugula or spinach too • 2 sprigs fresh basil

• 2 sprigs fresh mint

• Makai Deep Sea Salt to finish

• 2 tablespoons Traditional Balsamic Aged vinegar

• 4 eggs

• Shaved Pecorino Romano cheese, for serving directions:

Method: In a medium saucepan over medium heat, combine the oil, wine, garlic and pepper flakes. Add the artichokes and bring to a boil. Cook, partially covered, about 5 minutes. Add the fava beans, peas and scallions. Cook 3 minutes more, lower the heat and stir in the escarole, basil, mint and salt to taste. Let simmer partially covered until the artichokes are tender, about 5 minutes.

Meanwhile, poach the eggs. Bring about 3 inches of water to a boil in a large saucepan.

Add the vinegar to the water and reduce the heat to low. Crack each egg into a small ramekin and gently place the eggs in the simmering water, spacing them out so the whites do not touch.

Simmer until the egg whites are set, but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, gently remove the eggs from the water and place on a paper towel-lined plate to drain.

Serve the Scafata warm, topped with a poached egg and the Pecorino Romano cheese.

Halloumi & Za’atar Fattoush Salad


Zatar salad

Halloumi & Za’atar Fattoush Salad


  • 2 cups cherry tomatoes, some sliced in half if you prefer
  • 2 cups arugula
  • 1 small cucumber, sliced in ribbons
  • 4 radishes, cleaned, trimmed and sliced thinly
  • ½ cup leeks, cleaned, trimmed and sliced thinly
  • ¾ cup organic olives
  • ¼ cup red pepper, diced
  • small handful of fresh mint and parsley, trimmed
  • 2 whole pitas, torn into small pieces
  • ¼ cup sesame or flax seeds
  • 2 teaspoons Capizzano’s Za’atar Local Spicery
  • 1 teaspoon Hojiblanca extra virgin olive oil


  • ½ cup lemon juice
  • ½ cup extra virgin olive oil, Hojiblanca UP Extra Virgin Olive Oil (EVOO)
  • 2 garlic cloves, minced
  • salt and pepper to taste


  1. Preheat oven to 350. Mix za’atar with extra virgin olive oil and drizzle over sesame/flax seeds and pita bread.
  2. Bake pita bread with EVOO mixture in oven for 10 minutes. Remove.
  3. Assemble the ingredients – tomatoes, arugula, cucumber, radishes, leeks, olives, red pepper, mint, parsley. Add pita pieces. Toss.
  4. Drizzle with dressing and serve.

Cider Glazed Scallops

 scallop dish
Share this recipe with friends!
Cider Glazed Scallop Recipe (with our Cider Syrup)
12 scallops
1 small shallot, minced
1/4 cup our Cider Vinegar
2 – 3 TB our UP Extra Virgin Olive Oil (I used Coratina Gran Cru – Italy)
1/4 tsp Makai Deep Sea Sat
2 – 3 TB our Cider Reduction Syrup

1. Coat saute pan with UP extra virgin olive oil (EVOO) on medium heat.
2. Evenly space scallops in pan, flat side down. Brown each side, cooking about 1 – 2 minutes per side. Remove from pan.
3. Add more EVOO in pan if dry, saute shallots until translucent.
4. Add Cider Vinegar, cooking down for about 1 minute. Add Cider Syrup and Makai Sea Salt, whisking together. Put cooked scallops back in pan, flipping to coat with glaze. Glaze will caramalize in just a minute so don’t walk away from the pan. Turn heat off immediately if glaze starts to darken. Caramelize don’t burn.
5. Plate up the scallops and drizzle extra glaze over top.
Serve with a shaved cucumber, apple, snap pea and cilantro salad drizzled with emulsified UP extra virgin olive oil (organic Arbequina and Cider Reduction Syrup).

(recipe courtesy of Carr’s Ciderhouse where we get our 100% organic cider vinegar…)