Living Villa Cappelli

029: Five of our favorite extra virgin olive oil recipes

02.11.2016 - By Paul Cappelli & Steven Crutchfield, discussing all things Italian: food, cuPlay

Download our free app to listen on your phone

Download on the App StoreGet it on Google Play

 

The newest harvest of extra virgin olive oil is in and to celebrate, Steven gives you five amazing recipes where extra virgin olive oil is the star.

Villa Cappelli Pinzimonio

 

Recipe Type: Snack

Cuisine: Italian

Author: Villa Cappelli

Prep time: 15 mins

Total time: 15 mins

Instead of bread, Italians dip a much healthier alternative— raw, fresh vegetables — into their extra virgin olive oil.

Ingredients

[url href="http://villacappelli.com/collections/extra-virigin-olive-oil/products/villa-cappelli-extra-virgin-olive-oil" target="_blank"]Villa Cappelli Extra Virgin Olive OIl[/url]

Bell peppers

Cauliflower

Broccoli

Fennel

Celery

Carrots

Radishes

Salt and Pepper

Vinegar (optional)

Instructions

There really is no set "recipe." Just prepare a big plate of fresh vegetables cut into strips or pieces for dipping.

Serve with a bowl of Villa Cappelli Extra Virgin Olive Oil. Have some vinegar (any kind really) and some Villa Cappelli 100% Italian Sea Salt on hand if anyone wants to add a little extra flair to their dish, but the oil has enough flavor on its own. You can also experiment adding a dash of lemon or lime to the mix or garlic and any herbs you want. Everyone can make their own small dipping bowl to taste or make a big one everyone can share. Then just dip and eat.

 

 

Villa Cappelli Grilled Vegetables

 

Recipe Type: Side

Cuisine: Italian

Author: Villa Cappelli

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

A simple side of grilled vegetables with extra virgin olive oil.

Ingredients

Zucchini

Eggplant

Finely chopped fresh mint

Finely chopped fresh garlic

[url href="http://villacappelli.com/collections/extra-virigin-olive-oil/products/villa-cappelli-extra-virgin-olive-oil" target="_blank"]Villa Cappelli Extra Virgin Olive Oil[/url]

Salt

Balsamic Vinegar

Instructions

Cut the zucchini lengthwise so you have longer strips, about 1/4 to 1/8 inch thick.

Cut the eggplant to the same thickness either lengthwise or in rounds.

Place the vegetables on either a hot grill or a hot non-stick pan. Let them good for about two minutes on each side until they either get a nice grill or a nice browning in your pan.

Remove from pan and top with a sprinkling of garlic, mint and salt. Then a drizzle of both the Villa Cappelli Extra Virgin Olive Oil and Balsamic Vinegar. Add more topping as you add more layers from your vegetables.

Can be served at room temperature.

 

 

Extra Virgin Olive Oil Mayo

 

Recipe Type: Condiment

Author: Villa Cappelli

Prep time: 2 mins

Total time: 2 mins

Serves: 2 Cups

Ingredients

3 eggs

1/4 cup lemon juice

1 teaspoon salt

1.5 cups [url href="http://villacappelli.com/collections/extra-virigin-olive-oil/products/villa-cappelli-extra-virgin-olive-oil" target="_blank"]Villa Cappelli Extra Virgin Olive Oil[/url]

Instructions

Take 3 eggs, 1/4 cup (60 ml) of lemon juice, 1 teaspoon of salt and place in a blender, hopefully a high-speed blender like a Vitamix. Blend for about 10 seconds until the mixture is nice and combined, increasing the speed slowly. Then SLOWLY pour in 1.5 cups of Villa Cappelli Extra Virgin Olive Oil as the blender is running. Watch the mixture and when it starts to thicken, stop. In the Vitamix this shouldn’t take much longer than 30 seconds max. Refrigerate and use within 2-3 weeks.

 

 

Villa Cappelli Vinaigrette

 

Recipe Type: Condiment

Cuisine: Italian

Author: Villa Cappelli

Prep time: 5 mins

Total time: 5 mins

Super simple and healthy salad dressing.

Ingredients

[url href="http://villacappelli.com/collections/extra-virigin-olive-oil/products/villa-cappelli-extra-virgin-olive-oil" target="_blank"]Villa Cappelli Extra Virgin Olive Oil[/url]

Vinegar (whatever kind you like)

Salt

Pepper

Optional: mustard, herbs, lemon juice

Instructions

Just remember, 3 parts oil to 1 part vinegar.

It's a flexible ratio, so add more vinegar if you like things more tart or more oil for a richer dressing.

Just take an old conserve or jam jar, and eyeball your oil. Then add 1/3 the amount of vinegar. Add a pinch of salt and pepper. Here, you can also add a dash of mustard, some herbs like [url href="http://villacappelli.com/collections/italian-conserves/products/italian-oregano" target="_blank"]oregano[/url], or lemon juice.

Close up the jar and shake the heck out of it.

Put your finger over the salad and pour a bit of the dressing over your finger and salad. Then taste the dressing on your finger. Adjust to your taste.

 

 

Villa Cappelli Signature Drink

 

Recipe Type: Drink

Author: Villa Cappelli

Prep time: 5 mins

Total time: 5 mins

It might sound strange, but the Villa Cappelli Extra Virgin Olive Oil just adds a richness to the drink.

Ingredients

[url href="http://villacappelli.com/collections/extra-virigin-olive-oil/products/villa-cappelli-extra-virgin-olive-oil" target="_blank"]Villa Cappelli Extra Virgin Olive Oil[/url]

Freshly squeezed grapefruit juice

Vodka

Basil leaves

Simply syrup (optional)

Instructions

Simple Syrup (optional)

Take equal parts sugar and water, bring to a boil over medium-high heat, stirring to dissolve the sugar, about 3 minutes. Remove, cool and refrigerate in a tightly sealed jar. It will keep for about 3 months.

Drop 3 medium torn basil leaves into a cocktail shaker, fill will ice. Add 1.5 ounces of fresh grapefruit juice, 1.5 ounces vodka, .5 ounce of Villa Cappelli EVOO, and .25 ounce simple syrup. Shake VIGOROUSLY for at LEAST 10 seconds if not 30.

If you are making a bigger batch, remember the ratio: equal parts vodka to grapefruit juice, then half that in EVOO, then a quarter simple syrup.

Strain into your glass and garnish with a small basil leaf.

 

 

More episodes from Living Villa Cappelli