Olive Oil Recipes
These are very simple recipes, the Olive Oil makes
the difference. (These are some of the dishes we had
in Sicily.)
Antipasti
Prosciutto Rolled with Lombardo Cheese
Prosciutto
Lombardo cheese, if not available : cream 2 parts
Asago Cheese Spread with 1 part Cream cheese
Roll Prosciutto and cheese jelly roll style
Place on a bed of Romaine lettuce or spring greens,
grape tomatoes & thin slices of Pecorino Cheese.
Top with Villa Zottopera EVOO and lemon juice.
Shrimp with Pomegranate Seeds
Cooked & cooled Extra large shrimp
Place on a bed of greens with Pomegranate seeds and
oil cured black olives.
Dress with VILLA ZOTTOPERA EVOO and lemon juice.
Steamed Cauliflower
Cut cauliflower into florets and steam until tender.
Dress with VILLA ZOTTOPERA EVOO, salt and pepper
Super summer dinner:
Tuna & Cannellini Bean Salad
1 20oz can cannellini beans 1 tbsp red wine vinegar
1/4 cup finely chopped scallions Juice of 1/2 lemon
1/2 tsp finely minced garlic 1/4 cup VILLA ZOTTOPERA
EVOO
1/2 tsp crumbled dry oregano Salt & pepper to
taste
2 tbsp finely chopped parsley 2 7oz cans tuna
Tomato & hard boiled egg slices for
garnish
Drain beans and place in bowl. Add the scallions,
garlic, oregano, parsley
vinegar, lemon juice, VILLA ZOTTOPERA EVOO , salt
and pepper.
Drain and flake the tuna. Add to bean mixture and
toss gently.
Garnish & serve.
Grilled Fresh Tuna with Cold Tomato-Caper Sauce
3 large ripe tomatoes, about 1 1/2 lbs. 2 tbsp minced
parsley
3 tbsp drained capers 3 tbsp. VILLA ZOTTOPERA EVOO
1 minced garlic clove Salt & pepper to taste
1 tbsp chopped fresh oregano or 1 tsp dried 4 tuna
steaks, 3/4 inch
thick, 6 to 8 oz each
Preheat grill or broiler.
Cut 1/2 inch top from each tomato and gently squeeze
to extract seeds and
juice. Chop tomatoes coarsely and place in medium
bowl. Stir in capers,
garlic, oregano, parsley and 2 tbsp. of VILLA ZOTTOPERA
EVOO. Season with
salt & pepper. Set Tomato-caper sauce aside.
Brush fish with VILLA ZOTTOPERA EVOO season with
salt & pepper. Place firm on oiled grill. Grill
tuna, turning once, until opaque throughout, but still
moist inside about 8-10 minutes. Top tuna steaks with
tomato-caper sauce.
(I prefer my tuna red inside.)
Bean Soup with Kale
In a large pot heat: 1 tbsp VILLA ZOTTOPERA EVOO
Add 8 cloves crushed garlic
1 medium onion, chopped
Saute till tender
Add 4 cups chopped kale, saute till wilted
Add 3 cups chicken broth
2 cups white beans
4 plum tomatoes, chopped
1 tsp dried thyme
1 tsp dried rosemary
In a blender , mix 1 cup of beans with 1 cup of chicken
broth. Add to soup.
Simmer 25 to 30 minutes.
Plate and dress with chopped parsley & VILLA ZOTTOPERA
EVOO
ENJOY!
