Category: Recipes

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.

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


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

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.

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


Extra Virgin Olive Oil & Ice Cream with Culinary Sea Salts

martini glass First begin with an empty Martini Glass!

Imagine Fresh Extra Virgin Olive Oil, creamy vanilla ice cream and sea salt in a Martini Glass. A presentation of simple flavors your guests will not soon forget.

Create a Spectacular Dessert; first chill an empty martini glass; put a nice round scoop of premium vanilla ice cream in it. Drizzle it with one of our Ultra-Premium Extra Virgin Olive Oils on top add a sprinkling of our Pinot Noir Infused Sea Salt. Simple exquisite flavor and presentation. Option add just a couple of shavings of dark chocolate but, just a little the green grassy flavor of the olive oil with the Pinot Noir Infused Sea Salt complement the ice cream!.


Drizzle Black Truffle Olive Oil with a dash of our Haleakala Ruby Red Sea Salt over the vanilla ice cream.

Drizzle our Roasted Walnut Oil with a dash of Sel Gris.

Drizzle Limonata Fused extra virgin olive oil over the vanilla ice cream. Clean and fresh flavor!

Drizzle our Fennel Fused extra virgin olive oil. Perfect without any sea salt.

The combinations are numerous!


Scott’s Heart Healthy Salad with Wild Salmon

Heart Healthy Salad 2

Celebrating Mediterranean Awareness Month

Heart Healthy Salad:

1 can Black Beans or Black Eyed Peas

1 cup organic frozen corn, steamed or blanched quickly

1 cup cooked Brown Long Grain Rice (cook method; add 1 TB Limonata Fused Evoo instead of butter)

1/2 cup diced celery

1 Red Pepper, diced

Handful of fresh Parsley, snipped

1 small crunchy Cucumber organic. diced

Juice from 1 Lemon

1 – 2 TB UP Extra Virgin Olive Oil Seasonally Crushed (Hojiblanca or Picual my favorites)

1 TB Aged Balsamic Vinegar ( I used our Private Reserve as a Drizzle over salad and salmon) Sicilian Lemon White Balsamic Vinegar is superb also.

Toss all ingredients together and put on top of your favorite greens (micro greens or arugula)


Salmon, wild caught prepared in baking dish

2 TB Limonata Fused EVOO, drizzle on top before baking

Sprinkle of Herb Sea Shakes

Oven 365 degrees for 14 minutes.

Delicious, full of fiber, vitamins, oleic acid, omega rich fatty acids, protein, texture, and color. To your health!

Awareness Article worth the read:

How the Mediterranean Diet May Preserve Your Brain Power


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


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.