Delight your palate with the simple elegance of our Roasted Vegetables recipe.
Crafted to highlight the natural flavors enhanced by a touch of Entimio's finest extra virgin olive oil, this dish offers a culinary journey that's as wholesome as it is indulgent.
Perfect for a refined yet easy-to-prepare meal that captures the essence of gourmet simplicity. Bon appétit!
- A selection of 2 pounds of your favorite vegetables (e.g., zucchini, bell peppers, carrots, broccoli, and red onion)
- 4 tablespoons of Entimio Distinto organic extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: fresh herbs (such as rosemary or thyme), garlic cloves, or a sprinkle of Entimio DOP Modena Balsamic Vinegar
Step 1 - Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature is ideal for roasting as it will caramelize the outside of the vegetables while keeping the inside tender.
Step 2 - Prepare the Vegetables: Wash and chop your vegetables into bite-sized pieces, trying to keep them uniform for even cooking.
Step 3 - Season: Place the chopped vegetables in a large bowl. Drizzle with Entimio Distinto extra virgin olive oil, and season with salt and pepper. Toss until the vegetables are well-coated. If you're using fresh herbs or garlic, add them to the bowl now.
Step 4 - Arrange on Baking Sheet: Spread the vegetables in a single layer on a large baking sheet. Ensure they have space between them to help them roast rather than steam.
Step 5 - Roast: Place the baking sheet in the oven and roast for 20-25 minutes or until the vegetables are tender and have a nice char on the edges. Halfway through the cooking time, stir the vegetables to ensure even roasting
Step 6 - Finish and Serve: Remove the vegetables from the oven once they are roasted. If desired, sprinkle a few drops of Entimio DOP Modena balsamic vinegar for added flavor. Serve hot with an additional Entimio Distinto extra virgin olive oil drizzle for a luxurious finish.
Enjoy your perfectly roasted vegetables with the rich, nuanced flavors of Entimio's olive oil, bringing out the natural deliciousness of the produce.
Shop Entimio Distinto and Entimio Affinato.
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Fresh flavors and vibrant colors come together in this delightful Panzanella salad. A perfect blend of crunchy bread, juicy tomatoes, crisp cucumbers, and aromatic herbs. Summer on a plate!
This recipe pairs perfectly with a fruity olive oil like Entimio Ardente or Entimio Intenso and our Entimio Affinato balsamic vinegar. Enjoy the balance of the tomato notes and pungency of Ardente or the refined contrast of the artichoke notes and bitterness of Intenso.
- 4 cups fresh Italian bread, cut into 1-inch cubes
- 4 large ripe tomatoes, cut into bite-sized pieces
- 1 cucumber, seeded and diced
- 1 small red onion, thinly sliced
- 1/2 cup pitted black olives, halved
- 1/4 cup fresh basil leaves, torn into small pieces
- 1/4 cup fresh parsley leaves, chopped
- 3 tablespoons Entimio Ardente or Intenso organic extra virgin olive oil
- 1/2 teaspoon of Modena DOP Balsamic Vinegar Aged 12+ Years
- 1 clove garlic, minced
- Salt and black pepper, to taste
Step 1: Preheat the oven to 375°F. Place the bread cubes on a baking sheet and drizzle with 1 tablespoon of Entimio olive oil. Toss to coat evenly. Bake in the oven for 10-15 minutes or until the bread is golden and crisp. Remove from the oven and let it cool.
Step 2: Combine the tomatoes, cucumber, red onion, olives, basil, and parsley in a large bowl. Toss gently to mix the ingredients.
Step 3: Whisk together the remaining 2 tablespoons of Entimio olive oil, Entimio DOP balsamic vinegar, minced garlic, salt, and black pepper in a small bowl. Pour the dressing over the vegetable mixture and toss well to coat.
Step 4: Add the toasted bread cubes to the bowl and toss again. Allow the salad to sit for 15-20 minutes before serving to allow the flavors to meld together and the bread to soak up some of the dressing.
Step 5: Serve the Panzanella salad at room temperature. You can garnish with additional basil or parsley leaves if desired.
Enjoy your refreshing and delicious Panzanella salad!
Shop Entimio Ardente or Entimio Intenso and Entimio Affinato.
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A quick and easy homemade mayonnaise recipe using fresh ingredients and extra virgin olive oil. You'll never want to purchase regular mayonnaise again once you see how easy making it homemade is!
]]>A quick and easy homemade mayonnaise recipe using fresh ingredients and extra virgin olive oil.
Making your mayonnaise is straightforward and gives you greater control over the quality of ingredients. Everything comes together in the food processor (minimal cleanup, hooray!). You'll never want to purchase regular mayonnaise again once you see how easy making it homemade is!
You might be surprised at the flavor the first time you taste a homemade mayonnaise made with Entimio extra virgin olive oil (EVOO). This mayo can have a more intense flavor than the typical grocery store mayonnaise, which often contains neutral-tasting oil such as canola or soybean.
This recipe requires one full cup of your favorite high-quality delicate or medium-intensity EVOO.
- 1 egg, room temperature
- 1 cup Entimio Italiano Organic EVOO
- 1 teaspoon lemon juice
- 1 teaspoon white wine vinegar
- 1/4 teaspoon dijon mustard
- 1/4 teaspoon salt
Step 1 - Place egg, lemon juice, vinegar, mustard, salt, and pepper in a food processor. Blend until combined (for about 30 seconds).
Step 2 - With the food processor running slowly, remove the cap (or just the central part of the cap) and pour your Entimio Italiano Organic EVOO into the mixture with a thin and slow-moving stream. Continue to blend until the mixture has thickened and emulsified.
Step 3 - Place the mayonnaise in a jar, close it with a lid and refrigerate until needed.
Shop Entimio Italiano formats.
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Wild Salmon with Dill (3-4 Servings | 30 min)
Fresh dill and Entimio Cortese organic olive oil beautifully complement the seaside flavors of sweet salmon. Adding amchur (sun-dried green mango powder), an Indian spice, takes the roasted salmon to a new level.
]]>Fresh dill and Entimio Cortese organic olive oil beautifully complement the seaside flavors of sweet salmon. Adding amchur (sun-dried green mango powder), an Indian spice, takes the roasted salmon to a new level.
Wild Salmon with Dill
- Wild salmon: one fillet of 1.5 - 2.0 lb
- Cloves of garlic: 8 to 10, minced
- Dill: 2 tbsp minced
- Amchur: 2 tsp
- Black pepper: 1 tsp
- Salt: 1 1/2 tsp
- Entimio Cortese Organic EVOO: 3 tbsp
Yogurt with Dill
- Plain Whole-milk yogurt: 1 cup
- Red onion: 2 tbsp, finely minced
- Dill: 1 tbsp minced
- Toasted crushed cumin seeds: 1 tsp
- Salt: 1/2 tsp
Salmon with Dill
Step 1 - Preheat the oven to 400F.
Step 2 - Place salmon in greased baking pan.
Step 3 - Combine the minced garlic, dill, amchur, black pepper, salt, and olive oil and rub over the salmon.
Step 4 - Place prepared salmon in the oven and roast for 5 to 7 minutes or until cooked to medium doneness.
Step 5 - Remove salmon and let rest for 10 to 15 minutes.
Yogurt with Dill
Step 1 - Combine yogurt with dill, minced onion, cumin, and salt.
Step 2 - Serve alongside the salmon.
Shop Entimio Cortese 250ml (8.5 fl oz) and 500ml (16.9 fl oz) formats.
]]>Rosemary Scallops (2-3 Servings | 25 min + Marination Time)
One of the best ways to preserve the freshness of the seafood is to marinate it in olive oil. The olive oil creates a barrier against oxygenation, adds a peppery edge of tremendous flavor to seafood such as sweet scallops. The sweet herbaceous flavor of rosemary brings this dish together. Add heavy cream or coconut milk to make it saucier. Enjoy it with rice or boiled pasta.
]]>One of the best ways to preserve the freshness of the seafood is to marinate it in olive oil. The olive oil creates a barrier against oxygenation, adds a peppery edge of tremendous flavor to seafood such as sweet scallops. The sweet herbaceous flavor of rosemary brings this dish together. Add heavy cream or coconut milk to make it saucier. Enjoy it with rice or boiled pasta.
- 8 large scallops
- 1 tsp salt
- 1 tsp black pepper
- 4 tbsp Entimio olive oil
- 1 cup minced red onions
- 4 garlic cloves, sliced
- 2 cups cherry tomatoes, cut in half
- 1 tbsp chopped rosemary plus more for garnish
Step 1 - Marinate the scallops with 1/2 teaspoon salt, black pepper, and two tbsp of olive oil. Set aside for a couple of hours or refrigerate for up to 48 hours.
Step 2 - In a wide bottom saucepan sauté the red onions in two tbsp of olive oil on high heat till the onions sweat.
Step 3 - Then add the garlic cloves, tomatoes, and rosemary. Lower the heat, cover, and let it simmer for another 8-10 minutes on low heat.
Step 4 - Then add the marinated scallops. Sear on both sides.
Step 5 - Cook the scallops for 2-3 minutes. Turn the heat off, sprinkle with more rosemary and olive oil and serve.
Shop Entimio Vivace 250ml (8.5 fl oz) and 500ml (16.9 fl oz) formats.
]]>Baked Cod with Chickpeas is a nutritious dish with plenty of proteins and omega 3 for our body and a tasteful and healthy energy source.
]]>Baked Cod with Chickpeas is a nutritious dish with plenty of proteins and omega 3 for our body and a tasteful and healthy energy source.
- 2 lb portion of cod per person
- 1 lb of washed chickpeas
- 3 fl oz white wine
- 1/2 lb finely minced parsley
- Salt and pepper, to taste
- Entimio extra virgin olive oil
- Lemon cut in 8 wedges
Step 1 - Heat two tablespoons of Entimio Italiano extra virgin olive oil in a frying pan large enough for the cod. Season the cod with salt and pepper to taste and pan fry the cod skin-side down until it cooks through the skin and starts to cook the flesh.
Step 2 - Remove the pan from the heat. Drizzle a tablespoon of Entimio Italiano Extra Virgin Olive Oil on the cod and use a brush to spread it across the top and the sides. Add the white wine, if you like (note: most of the wine, especially the alcoholic content, will evaporate while the cod is cooking). Then gently turn over, so the skin is on top. Place the pan in a medium oven or the bottom shelf of a medium grill for 10 mins.
Step 3 - While the fish is cooking, it is time for the chickpeas. Heat a couple of tablespoons of Entimio Italiano extra virgin olive oil over a medium flame. Add the chickpeas and fry them a little. They will absorb some of the oil and pick up a lot of flavors.
Step 4 - Place the chickpea in a shallow bowl and place the fish on top. Lightly fry the lemon wedges and put them on top or the side of each portion.
Step 5 - Finish the dish with chopped parsley and Entimio Cortese extra virgin olive oil to taste.
Variations: A) use halibut instead of cod; B) replace parsley with sage or a mix of the two; C) add chorizo slices to the frying pan before adding the chickpeas and fry it until the pieces are starting to turn brown and the oil is slightly orange, and also swap the white wine with red wine
Shop Entimio Cortese 250ml (8.5 fl oz) and 500ml (16.9 fl oz) formats.
]]>Pappa al Pomodoro (Traditional Tuscan Tomato Soup)
Makes 4 servings | 30 minutes
Pappa al Pomodoro is the hallmark of traditional Tuscan home cooking. Few quality ingredients and simple preparation make it a perfect dish to try for the holidays with your family. The recipe is incredibly "solid," and you can make adjustments (or mistakes), and it will still work out well most times! :-)
]]>Pappa al Pomodoro is the hallmark of traditional Tuscan home cooking. Few quality ingredients and simple preparation make it a perfect dish to try for the holidays with your family. The recipe is incredibly "solid," and you can make adjustments (or mistakes), and it will still work out well most times! :-)
As with all simple preparations, you will need the best quality ingredients, as there is no complexity to hide mediocrity. So, you will need an excellent extra virgin olive oil, and we suggest Entimio Distinto as the perfect pairing. And your favorite Entimio extra virgin olive oil will work magic too!
Variations - Just garlic or a mixture of finely minced vegetables such as carrot, celery, and onion; water or vegetable stock; or keep experimenting around!
- 800g peeled canned tomatoes, crushed
- 2 cloves of garlic
- Dried chili pepper to taste
- Entimio Distinto extra virgin olive oil
- 4 thick slices of stale Italian-style bread
- 1 cup of hot water
- 20 basil leaves
- Salt to taste
Step 1 - Soak the bread in cold water for about 10 minutes.
Step 2 - Cover the bottom of a pot with Entimio extra virgin olive oil. Add the garlic and dried chili pepper to taste; then, add the crushed, peeled tomatoes and cook on low heat until the tomatoes begin to soften come apart.
Step 3 - Squeeze the bread between your hands to remove all the excess water and crumble it into the tomato sauce; add a cup of hot water.
Step 4 - Season with salt and cook over a low flame for about 10 minutes, stirring vigorously from time to time.
Step 5 - Turn off the heat, add the basil leaves, and pour more Entimio extra virgin olive oil.
Step 6 - Set aside for at least an hour to let the flavors mix, then serve warm or at room temperature.
Shop Entimio Distinto 250ml (8.5 fl oz) and 500ml (16.9 fl oz) formats.
]]>Okra - Makes 4 servings | 25 minutes - Okra is a beloved vegetable in many parts of the world. Oven roasting is a simple but not very common preparation. The sweet fragrance of the fennel seeds complements the okra. Use any fennel seeds you have or can find.
]]>Okra is a beloved vegetable in many parts of the world. Oven roasting is a simple but not very common preparation. The sweet fragrance of the fennel seeds complements the okra. Use any fennel seeds you have or can find.
- 1 lb Okra
- 4 tbsp Entimio Vivace Organic Extra Virgin Olive Oil plus more for drizzling
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 2 tsp Fennel Seeds, divided
Step 1 - Preheat the oven to 350F. Trim the okra and cut it into diagonal slices. Combine the okra with salt, pepper, olive oil, and one teaspoon of fennel seeds. Spread onto a baking pan in a single layer making sure the okra is separate and not too close.
Step 2 - Bake for 7 to 8 minutes or until cooked through – the color will change to a slightly darker green.
Step 3 - Sprinkle the remaining teaspoon of fennel seeds, drizzle more olive oil and serve warm or at room temperature.
Shop Entimio Vivace 250ml (8.5 fl oz) and 500ml (16.9 fl oz) formats.
]]>Morning Eggs - Makes 2 servings | 15 minutes - A drizzle of olive oil before and after a quick scramble of eggs can elevate a simple breakfast for two. The key to getting the eggs creamy and fluffy is not to overcook them.
]]>A drizzle of olive oil before and after a quick scramble of eggs can elevate a simple breakfast for two. The key to getting the eggs creamy and fluffy is not to overcook them.
- 3 large eggs
- 1/2 tsp sea salt
- 1 tsp black pepper
- 1/4 tsp dried ground turmeric
- 1 tsp heavy cream (or milk)
- 3 scallions, minced white and green parts
- 1 small red bell pepper, minced
- 4 tbsp Entimio Cortese organic extra virgin olive oil
- Few herb springs like cilantro or basil to garnish
Step 1 - Whisk the eggs with salt, pepper, heavy cream, and turmeric. Set aside.
Step 2 - In a small frying pan, warm up two tablespoons of olive oil over high heat and add the scallions and red bell peppers. Sauté for 2 to 3 minutes, stirring frequently.
Step 3 - Pour the whisked eggs into the pan, stir slightly, reduce the heat to low, and cover the pan. The eggs should cook for a minute or two.
Step 4 - Drizzle the remaining olive oil over the eggs along with herbs. Stir gently and immediately serve over warm toast.
Shop Entimio Cortese 250ml (8.5 fl oz) and 500ml (16.9 fl oz) formats.
]]>Because this recipe is so simple, using excellent ingredients is essential.
Choose ripe avocados, tasty ripe cherry tomatoes, and top-quality extra virgin olive oil. Serve with toasted rustic bread, and let guests add extra olive oil and salt and pepper to their taste.
- 2 large ripe avocados
- 1 dozen (12x) ripe cherry tomatoes
- 2 tablespoons Entimio Cortese organic extra virgin olive oil, plus more to taste
- 2 tablespoons freshly squeezed lemon juice (about one lemon)
- 8 small bunches of fresh mint leaves
- Sea salt and freshly ground pepper
Step 1 - Avocados
Halve avocados lengthwise. Twist halves to separate them and remove pits. Remove pulp from the skin using a large spoon between the pulp and skin, scooping out the pulp in one piece; discard skins. Slice the avocado pulp into thin wedges, place it on a plate, and drizzle with lemon juice. Put aside.
Step 2 - Cherry Tomatoes
Halve cherry tomatoes vertically and cut each half into thin slices. Place them on a plate. Drizzle with one tablespoon of Entimio Cortese organic extra virgin olive oil, and add salt and pepper to taste. Put aside.
Step 3 - Bread Toasting
Preheat the oven or grill to 425F. Toast bread in preheated oven on a baking sheet or directly on your grill until lightly browned, about 1 minute on each side.
Step 4 - Putting it All Together
Drizzle remaining Entimio Cortese organic extra virgin olive oil over the toasted bread while the bread is still warm. Top bread halves with tomato slices to create a uniform layer. Then, add the avocado slices and mint leaves over the tomatoes. Add salt and pepper to taste and an extra drizzle of Entimio Cortese organic extra virgin olive oil for an anti-oxidative health boost.
Shop Entimio Cortese 250ml (8.5 fl oz) and 500ml (16.9 fl oz) formats.
]]>Pan-Braised Endive Salad - Belgian endive, a small cylindrical head of tightly packed pale-yellow elegant lettuce, packs a crispy, bitter flavor and versatility. Eat it raw, marinated, braised, or roasted. However, pan braised in olive oil mellows the flavor and makes a deliciously warm and cold salad. Add a salty kick from the chèvre, olive oil + lemon juice dressing, and a crown of pomegranate seeds to finish the dish.
]]>Belgian endive, a small cylindrical head of tightly packed pale-yellow elegant lettuce, packs a crispy, bitter flavor and versatility. Eat it raw, marinated, braised, or roasted. However, pan braised in olive oil mellows the flavor and makes a deliciously warm and cold salad. Add a salty kick from the chèvre, olive oil + lemon juice dressing, and a crown of pomegranate seeds to finish the dish.
- 4 to 5 head of Belgian endive
- 5 tablespoons Entimio Distinto extra virgin olive oil
- 5 to 6 large leaves of butter lettuce
- 2 tablespoons goat cheese
- 1 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1/4 cup fresh pomegranate seeds
- Juice from one lemon
Step 1 - In a medium frying pan over high heat, warm two tablespoons of Entimio Distinto extra virgin olive oil and place the endive heads cut side down. Cook on high to medium heat for 4 to 5 minutes until brown, then flip them over. Cover the pan, lower the heat, and let them cook for another 3 to 4 minutes until cooked but not too soft – they should hold their shape. Finally, let the endive rest for 5 to 7 minutes.
Step 2 - Arrange the butter lettuce in a large platter or a shallow bowl.
Step 3 - Cut the endive into thick strips and place them around and on the lettuce. Crumble goat cheese on top and sprinkle pomegranate seeds. Drizzle rest of Entimio Distinto extra virgin olive oil and squeeze lemon juice over it.
Shop Entimio Distinto 250ml (8.5 fl oz) and 500ml (16.9 fl oz) formats.
]]>Olive Oil Roasted Cauliflower with Tahini & Mint. Our Entimio Forte organic extra virgin olive oil is the star of this dish and elevate it did! For a light and savory appetizer, try this roasted cauliflower with tahini and mint.
]]>The options are endless when you have a variety of award winning Entimio extra virgin olive oils to choose from. Our Entimio Forte organic extra virgin olive oil is the star of this dish and elevate it did! For a light and savory appetizer, try this roasted cauliflower with tahini and mint.
- 1 Cauliflower head
- 4 Tablespoons Entimio Forte organic extra virgin olive oil plus more for drizzling
- 1 Teaspoon sea salt
- 1 Teaspoon black pepper
- 2-3 Tablespoons tahini
- 1 Pinch chili powder
- 1 Tablespoon sesame seeds
- 1/2 Cup chopped herbs
- 2 Tablespoons balsamic vinaigrette (optional)
Step 1 - Preheat the oven to 350F. Slice the cauliflower head into 2 to 3-inch pieces. Spread on a 1/2 sheet pan and drizzle with olive oil. Sprinkle over the salt & pepper, then add to the oven for 15-20 min.
Step 2 - Remove from oven once the cauliflower is soft with a golden finish.
Step 3 - Drizzle tahini, chili powder, sesame seeds & balsamic. Top with chopped herbs and another drizzle of Entimio Forte organic extra virgin olive oil.
Shop Entimio Forte 250ml (8.5 fl oz) and 500ml (16.9 fl oz) formats.
]]>Such a quick and straightforward dish you might wonder if it needs a recipe at all!? The "all'Agro" technique is simple and elegant. We prefer the asparagus "crisp-tender," or you can cook the asparagus for a tender feel. The lemon juice and olive oil emulsion, seasoned with salt and pepper, seals the deal! And simple preparations demand the best quality ingredients, as there is no complexity to hide mediocrity.
]]>Such a quick and straightforward dish you might wonder if it needs a recipe at all!? The "all'Agro" technique is simple and elegant.
We prefer the asparagus "crisp-tender," or you can cook the asparagus for a tender feel. The lemon juice and olive oil emulsion, seasoned with salt and pepper, seals the deal! And simple preparations demand the best quality ingredients, as there is no complexity to hide mediocrity.
- 3 lb of asparagus
- Freshly squeezed juice of one medium lemon
- 80ml of Entimio Cortese organic extra virgin olive oil
- Salt and pepper, to taste
- 4 Lemon wedges or slices
Step 1 - Trim off the whiter ends of the asparagus. For thicker asparagus, peel them starting two inches below the tips down.
Step 2 - Get a large pot of water (enough to cover the asparagus) to boil and add a generous pinch of salt to taste. When boiling, add the asparagus with the tips upward if they can't lay flat.
Step 3 - Boil the asparagus for about 5 minutes or until crisp-tender, remove and drain them very well, and let them cool for a few minutes.
Step 4 - In a bowl, mix your Entimio Cortese organic extra virgin olive oil with the lemon juice to create an emulsion, and add salt and pepper to taste.
Step 5 - Arrange the asparagus on a serving plate, spooning the emulsion on each asparagus, all up and down the spears. Serve with additional lemon wedges for those lemon lovers!
Shop Entimio Cortese 250ml (8.5 fl oz) and 500ml (16.9 fl oz) formats.
]]>Healthy, quick, and very versatile recipe! Mint gives this side dish a fresh taste and aroma, while Curcuma adds color and acts as a potent anti-inflammatory and antioxidant. You can use other fresh herbs such as sage, basil, or cilantro instead. To make this an entrée, add a little feta cheese, water-packed tuna, or shredded cooked chicken.
]]>Healthy, quick, and very versatile recipe! Mint gives this dish a fresh taste and aroma, while Curcuma adds color and acts as a potent anti-inflammatory and antioxidant. You can use other fresh herbs such as sage, basil, or cilantro instead. To make this an entrée, add a little feta cheese, water-packed tuna, or shredded cooked chicken.
- 2 cups fat-free, less-sodium chicken broth
- 1 cup couscous
- 1 tablespoon Curcuma
- 1/2 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 8 cherry tomatoes, finely chopped
- 1/2 cup seeded cucumber, chopped
- 1/2 cup red bell pepper, chopped
- 1/4 cup carrots, finely diced
- 1/4 cup green or red onions, sliced (optional)
- 1 tablespoon fresh mint, chopped
- 4 teaspoons Entimio Vivace organic extra virgin olive oil
- Salt and freshly ground black pepper to taste
Step 1 - Vegetable Mix
In a large bowl, mix all ingredients except couscous, Curcuma, and Entimio Vivace organic extra virgin olive oil, and set aside.
Step 2 - Couscous Preparation
Bring broth to a boil in a medium saucepan; gradually stir in couscous, Curcuma, and one tablespoon of Entimio Vivace organic extra virgin olive oil. Remove from heat, cover, and let stand 5 minutes. Fluff with a fork - Important - or it turns to a brick!
Step 3 - Putting It All Together
Combine couscous with other ingredients in the large bowl and add remaining extra virgin olive oil.
Shop Entimio Vivace 250ml (8.5 fl oz) and 500ml (16.9 fl oz) formats.
]]>Tomato and Sautée Spinach Bruschetta - A tasteful and healthy Italian starter or side, revisiting the classic bruschetta to add a spinach kicker! Ideal for gatherings with friends, easy to prepare and to share, colorful and tasty. The simplicity of this recipe makes the flavor of the tomato and spinach the stars of this dish.
]]>A tasteful and healthy Italian starter or side, revisiting the classic bruschetta to add a spinach kicker! Ideal for gatherings with friends, easy to prepare and to share, colorful and tasty. The simplicity of this recipe makes the flavor of the tomato and spinach the stars of this dish.
- 1 heirloom tomato, finely diced
- 4 leaves fresh basil, chopped
- 1/2 pound spinach
- 2 garlic clove, cut into four pieces
- 4 slices of French or Italian-style bread, cut into two halves
- 4 tablespoons Entimio Forte Organic extra virgin olive oil + more to drizzle
- Salt and pepper to taste
Step 1 - Heirloom Tomato Mix
Combine the diced tomato, chopped basil, salt, pepper, and olive oil in a mixing bowl. Use more olive oil, if necessary, to coat the entire mixture and put it aside to allow the flavors to soak and blend.
Step 2 - Sautéed Spinach
Wash spinach thoroughly and drain. Saute garlic olive oil in a medium-size saute pan until garlic is light brown on all sides. Remove the garlic and add the spinach, cover and cook over low heat for 5 minutes, stirring a few times. Add salt and pepper to taste. Cook, uncovered, 5 minutes longer, stirring occasionally. Put aside to cool.
Step 3 - Bread Toasting
Preheat the oven or grill to 425F. Toast bread in preheated oven on a baking sheet or directly on your grill until lightly browned, about 1 minute on each side.
Step 4 - Putting it All Together
Rub bread pieces on one side with the garlic, using each of the four garlic pieces on two bread pieces. Top four bread halves with tomato mixture using a slotted spoon, allowing excess liquid to drain. Top the other four bread halves with the sauteed spinach. Add an extra drizzle of olive oil for an antioxidative health boost.
Shop Entimio Forte 250ml (8.5 fl oz) and 500ml (16.9 fl oz) formats.
]]>The delicious spice of olive oil enhances the flavor of lamb beautifully – you can make these kebabs on an outdoor grill or in the oven. The black pepper and cardamom sweetness complement the fragrant bitterness of Entimio Intenso extra virgin olive oil. The juices of the lamb flavor the vegetables, and the olive oil becomes the crowning glory of flavor.
- 1 pound lamb leg, preferably slightly frozen
- 1 large zucchini cut into 1/2-inch-thick wheels
- 1 large red onion, sliced in half wheels
- 1 tablespoon freshly ground black pepper
- 1 teaspoon ground green cardamom seeds
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon sea salt
- 2 to 3 tablespoons Entimio Intenso olive oil, plus more for drizzling
- 1 lemon, cut in half
Slice the lamb into 2-to-3-inch chunks and then as thinly as possible (easier to slice when slightly frozen). Let the lamb thaw completely before marinating.
Preheat the oven to 450F. Combine the drained lamb with zucchini, onions, black pepper, cardamom, rosemary, salt, and olive oil. Spread evenly on a greased small baking pan. Bake in the oven for 10 minutes, reduce the temperature to 350F, and cook for 10 minutes. Remove the pan from the oven and let the lamb rest for a few minutes before serving.
Drizzle a little more olive oil over the lamb kebabs, squeeze a little bit of lemon juice and serve.
Shop Entimio Intenso 250ml (8.5 fl oz) and 500ml (16.9 fl oz) formats.
]]>A not-so-traditional gazpacho with the freshness of mint and a hint of sweet courtesy of the orange. The roasted pepper removes the bite of fresh pepper and adds a depth of flavor. The yogurt can be whisked in at the end for a creamier finish. It can be served warm or cold or as a sauce roasted chicken or fish.
- 2 large heirloom tomatoes, roughly chopped
- 1 large red bell pepper
- 1 serrano pepper
- 1/2 cup loose mint leaves plus more for garnish
- 2 small Persian cucumbers, cut into large chunks
- 6 to 7 cloves of garlic
- 1 orange for both zest and juice
- 1 1/2 teaspoons sea salt
- 2 limes for their juice
- 1/3 cup Entimio Distinto extra virgin olive oil plus more for finish
- 1/4 cup plain whole-milk yogurt
Over a hot flame, roast the red pepper until it is black and crackly on the outside. Under a faucet with running water, remove and discard the burnt exterior. Cut the tip off the pepper but leave the seeds and ribs in.
In a large blender, combine the heirloom tomatoes, roasted red pepper, serrano pepper, mint leaves, cucumber, garlic, orange zest and juice, lime juice, and sea salt. Puree until completely smooth, then add the Entimio Distinto extra virgin olive oil and puree again until the oil is incorporated. Strain this entire mixture and chill until ready to serve.
Distribute the gazpacho into 4 bowls, add a dollop of yogurt, a few springs of mint, and a generous drizzle of Entimio Distinto extra virgin olive oil.
Shop Entimio Distinto 250ml (8.5 fl oz) and 500ml (16.9 fl oz) formats.
]]>Avocado toast, known as the flavorful vehicle to getting more nutrients into your body!
Treat yourself by indulging in enriching and satiating meals. Not your average avocado toast! Instead, the masala spice and oyster mushrooms work to capture an array of flavors. Add Entimio Italiano Organic EVOO to perfect your toast.
Avocado Masala
- 1 large avocado or 2 small
- 2 tbsp chopped cilantro
- 1/2 small Serrano (minced)
- 1 tsp coriander seeds
- 1/2 lemon juice
- 2 tsp sesame seeds
- Pinch of salt
Mushrooms
- 1 to 2 large-lobed oyster mushrooms
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp ground cardamom
- 2 to 3 tbsp Entimio Italiano Organic EVOO
Bread and Salad
- 2 to 4 sourdough slices
- 2 to 3 heirloom tomatoes
- 2 medium cucumber
- Entimio Italiano Organic EVOO to drizzle
Preheat the oven to 375 degrees. Cut the mushrooms into 3-4 large segments, leaving the overall shape intact. Place them on a greased baking sheet and sprinkle with salt, black pepper, and cardamom.
Drizzle Entimio Italiano Organic EVOO over the spices and place the pan in the oven for 5-7 minutes. Oversee it, or the mushrooms may overcook or burn. Remove the tray from the oven and let the mushrooms rest for 2-3 minutes before serving.
Mash the avocado and add cilantro, minced Serrano, coriander seeds, lemon, and salt. Whip the mixture together until desired texture.
Toast the sourdough slices and begin assembling with an avocado masala base. Top it with tomato, cucumber, sprouts, and mushrooms. Finish with a drizzle of Entimio Italiano Organic EVOO.
]]>Simple recipe with local red bell peppers and fingerling potatoes. Serve warm or at room temperature. Pepper seeds are nutritious and flavorful – leave them in. Serve alongside a crusty loaf of bread and a green salad.
- 2 large red bell peppers, sliced in half lengthwise
- 12 to 14 fingerling potatoes
- 1 small red onion, minced (roughly one cup)
- 10 to 12 cloves of garlic, sliced
- 1/4 cup Entimio Italiano organic extra virgin olive oil
- 1 teaspoon fennel seeds
- 1 teaspoon chili powder
- 1 teaspoon salt
Basil cream:
- 1 cup heavy cream (or yogurt)
- 2 cup loose basil leaves
- 2 tablespoons Entimio Italiano organic extra virgin olive oil
- 1/2 teaspoon salt
Combine the fingerling potatoes with 6 to 8 cups of water and bring to a boil. Cover and simmer for 10 to 15 minutes. Turn the heat off and let the potatoes rest in hot water for another hour at least. Then, refrigerate the potatoes until ready to use. Do this ahead of time if you like
Preheat the oven to 400F. Cut the peppers in half, leaving the stem and the seeds. Rub them with a tablespoon of Entimio Italiano organic extra virgin olive oil and salt and place them on a baking sheet cut side up.
Heat 3 tablespoons of Entimio Italiano organic extra virgin olive oil in a small frying pan and add the fennel seeds, minced onion, and garlic. Cook for 4 to 5 minutes or until the onions are translucent. Add chili powder and salt and turn the heat off.
Cut the potatoes into half lengthwise, combine with the onion mixture, and spread evenly inside each pepper. Wrap them in foil tightly and bake for 15 to 20 minutes. Then, take the foil off, turn the temperature down to 350F and continue to bake the peppers for another 10 to 15 minutes.
To make the basil cream puree the basil with cream, Entimio Italiano organic extra virgin olive oil, and salt. Chill until ready to use.
Serve the peppers with the basil cream drizzled on top or the side.
Add a delectable touch to your dinner recipe! 😋 👩🍳 We used Entimio Vivace to infuse the flavors tossed into the shrimp pasta, featuring chilis and garlic. Season to your tasting and drizzle over a world-class olive oil for a glowing finish. You know quality, so be sure to bring it into your kitchen!
- 1 pound small (26-30 size) shrimp peeled and deveined with tails on
- 1 pound fusilli pasta
- 4 tablespoons Entimio Vivace organic olive oil, plus more for drizzling
- 1 tablespoon minced garlic
- 2 cups heavy cream
- 2 tablespoons roughly chopped red chilis
- 1 1/2 teaspoons salt
- Garnish: chopped herbs like parsley or oregano
Cook the pasta in 4 cups of salted boiling water until done. Drain.
In a stockpot, heat the olive oil and sauté garlic for a few seconds or just until it turns white.
Add the red chilis, cream, and salt almost immediately. Bring to a boil and simmer for just a couple of minutes.
Add the shrimp and cook for 2 to 3 minutes, then add the cooked pasta, cover the stockpot, turn the heat off and let the pasta rest for 10 to 15 minutes.
Garnish with herbs, drizzle with olive oil and serve.
Shop Entimio Vivace Organic EVOO 250 (8.5 fl oz) and 500ml (16.9 fl oz).
]]>Makes 1 serving | 10 minutes - Savor what's in season! This simple salad could be your ticket to indulgence. We put ours together using seasonal vegetables and fruits, followed by a generous drizzle of Entimio Italiano EVOO. You'll discover that this delicate olive oil is our most versatile, as it pairs well with most dishes — the finishing touch to any preparation, from refreshing salads to warm savory plates. And Entimio Italiano is also great for any cooking application, thanks to its elevated smoke point > 450F.
]]>Savor what's in season!
This simple salad could be your ticket to indulgence. We put ours together using seasonal vegetables and fruits, followed by a generous drizzle of Entimio Italiano EVOO. You'll discover that this delicate olive oil is our most versatile, as it pairs well with most dishes — the finishing touch to any preparation, from refreshing salads to warm savory plates. And Entimio Italiano is also great for any cooking application, thanks to its elevated smoke point > 450F.
- 4 large cherry tomatoes
- 1 large ripe peach
- 1 tablespoon hazelnuts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Entimio olive oil
- 1 tablespoon mascarpone
- Garnish: lemon balm, mint, or mixed herbs
Slice the cherry tomatoes into four pieces and cut the peach into thin slices. Next, chop the hazelnuts into a crumble.
Begin assembly by spreading the mascarpone onto the plate and placing the tomato and peach on top. Then, sprinkle hazelnuts, salt, pepper, and the garnish of your choice. Finish with Entimio Italiano organic extra virgin olive oil.
Makes 4 servings | 20 minutes + marinate time - Your vegetables deserve the best. Try this Maple Sautéed Eggplant recipe to discover aromas and flavors unlike you’ve had before. Use Entimio Cortese EVOO to craft the perfect texture and taste! You’ll find it easy to get the golden finish, including rich flavors from fresh and fruity olive oil. It makes the ideal pairing with superfood benefits, which you’ll find beneficial during and after enjoying a meal.
]]>Your vegetables deserve the best. Try this Maple Sautéed Eggplant recipe to discover aromas and flavors unlike you’ve had before. Use Entimio Cortese EVOO to craft the perfect texture and taste! You’ll find it easy to get the golden finish, including rich flavors from fresh and fruity olive oil. It makes the ideal pairing with superfood benefits, which you’ll find beneficial during and after enjoying a meal.
- 1 large eggplant, cut into 3/4-inch-thick wheels
- 1 teaspoon salt
- 1/4 cup Entimio Cortese olive oil
- 2 teaspoons black pepper
- 2 tablespoons maple syrup
- 6 ounces fresh buffalo mozzarella or burrata cheese
- 1 cup fresh basil leaves
- Fennel seeds
Salt the eggplant slices and set aside for 20 to 30 minutes. Pat dry with a paper towel. The salt will pull the moisture out of the eggplant and make it easier to cook.
Heat a frying pan with olive oil. Sauté the eggplant slices on both sides until golden brown and cooked through. It will take about 3 to 4 minutes on each side, depending on the heat source.
Transfer to a baking sheet and sprinkle with black pepper, and drizzle with maple syrup. At this point, the eggplant can be refrigerated or set aside for a few hours.
Preheat the oven to 350F. Place a slice of mozzarella cheese on each eggplant and roast in the oven for 5 to 6 minutes, or until the cheese is melted. Serve immediately.
Shop Entimio Cortese EVOO in 250ml (8.5 fl oz) and 500ml (16.9 fl oz) formats.
]]>Makes 4 servings | 35 minutes - You’ve had it before, but not like this! This roasted squash recipe will show you how our Entimio Vivace organic extra virgin olive oil can help you elevate the ingredients you’ve had many times before. Using Entimio Vivace, you will incorporate fresh notes of chicory and green almond to balance the spices. Bring indulgent aromas into your home with award-winning Entimio Vivace olive oil. Why not deliciously get your daily antioxidant intake!?
]]>You’ve had it before, but not like this! This roasted squash recipe will show you how our Entimio Vivace organic extra virgin olive oil can help you elevate the ingredients you’ve had many times before. Using Entimio Vivace, you will incorporate fresh notes of chicory and green almond to balance the spices. Bring indulgent aromas into your home with award-winning Entimio Vivace olive oil. Why not deliciously get your daily antioxidant intake!?
- 3 medium-sized patty-pan squash or long zucchini
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup sliced or grated Pecorino Romano (optional)
- 3 tablespoons Entimio Vivace EVOO
- 2 teaspoons minced garlic
- 1/2 cup minced white or yellow onions
- 1 cup cherry or teardrop tomatoes, cut in half
- 1 teaspoon salt
- 2 tablespoons capers
- Few sprigs of parsley leaves
Cut the squash in half horizontally. Marinate all pieces in salt, black pepper, and olive oil.
Heat a sauté pan and cook the squash on each side for at least 3 to 4 minutes or until golden brown. Put the sliced or grated Pecorino cheese on top to allow it to soften.
In a small frying pan, heat the olive oil and cook the garlic and onions for 5 to 8 minutes or until the onions are translucent. Add the cherry tomatoes and cook for 2 to 3 minutes. The tomatoes need to soften, not disintegrate.
Turn the heat off and stir in the capers, and when ready to serve, drizzle a little more olive oil. Garnish with parsley leaves and serve.
Shop Entimio Vivace EVOO in 250ml (8.5 fl oz) and 500ml (16.9 fl oz) formats.
]]>Quite often, we’re hesitant to use the “good” olive oil on something like pizza. Why waste it, right? While it is true that the fruitiness of olive oil may be lost if cooked, studies confirm that high-quality olive oil preserves (and even enhances!) the flavor of your food, while transferring and preserving the antioxidants.
By using high-quality olive oil with a high smoke point, you also protect the food from natural oxidation when exposed to heat. The result? A lighter, healthier and more easily digested meal that complements the real flavor of your food.
1 package of pizza crust mix
2 T. Entimio Serie Audace Olive Oil
1/3 cup Entimio Serie Audace Olive Oil
4 T. Parmesan cheese
4 T. Feta cheese
2 t. oregano
2 t. basil
1/2 small red onion, thinly sliced
2 T. fresh garlic
1 1/2 cups Mozzarella cheese
Preheat oven to 475 degrees. I like to prepare the dough in advance so it has some time to rise. Follow the instructions on the package, roll into a ball and coat with approximately 1 T. of Enimio olive oil. Place in a bowl and cover with a towel for at least one hour.
Roll the crust out on a baking sheet or pizza stone that’s dusted in flour. In a small bowl, 1/3 c. Entimio olive oil with the Parmesan cheese. Using a brush, combine the ingredients and brush a layer over the entire pizza. Top with Feta, oregano, basil, garlic, onion, and cheese. Bake for approximately 12-15 minutes. Remove from the oven, drizzle some raw Entimio olive oil on top, and enjoy!
Please find here the original post from Megan Meisner, from which I borrowed this recipe. Thank you, Megan!
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