Dark chocolate strawberry ricotta toast


  • Carapelli Organic EVOO
  • Whole wheat toast (like a rustic boule)
  • Ricotta (as fresh as possible!)
  • Strawberries, sliced
  • Toasted almond slices
  • Shaved dark chocolate


STEP 1 Slice rustic boule into ½ inch thick slices. Toast until golden.

STEP 2 Drizzle with Carapelli Organic EVOO.

STEP 3 Spread with a generous amount of ricotta.

STEP 4 Add strawberries, then top with the desired amount of toasted almonds and shaved dark chocolate.


Olive Oil Honey Cake

Ingredients of the cake:

  • 1-1/2 cups flour
  • 1/3 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • grated zest of 2 lemons
  • 1/3 cup unsweetened non-dairy milk, such as soy or almond milk
  • 1/3 cup honey
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon vanilla extract


Ingredients Honey-Lemon Syrup:

  • 2 tablespoons lemon juice
  • 2 tablespoons honey


Ingredients Lemon Glaze:

  • 1 cup powdered sugar
  • 1-1/2 to 2 tablespoons lemon juice
  • Fresh figs and raspberries to garnish


STEP 1 Preheat oven to 350˚F. Grease a standard loaf pan. Cut a piece of parchment paper to fit the bottom and long sides of pan with a little overhang.

STEP 2 Whisk together flour, sugar, baking powder, baking soda, salt and lemon zest in a medium size bowl.

STEP 3 In a separate bowl whisk together olive oil, milk, honey, vinegar and vanilla.

STEP 4 Add wet mixture to dry and stir with a spatula until incorporated, about 1 minute.

STEP 5 Spread cake batter into prepared pan and bake on center rack for about 45 minutes or until it is dark golden brown and a toothpick inserted into the center comes out clean.

STEP 6 To make Honey-Lemon Syrup simply whisk together the lemon juice and honey until dissolved.

STEP 7 When cake is done remove from oven cool cake in pan on cool rack for 10 minutes. Brush top of cake with honey-lemon syrup while it is still warm. Lift cake out of pan using the parchment paper overhang and cool to room temperature.

STEP 8 To make lemon glaze, whisk lemon juice and powdered sugar until smooth. Start with 1-1/2 tablespoons of lemon juice and add more if glaze seems too thick. Pour glaze over cooled cake.

STEP 9 Optionally decorate top of cake with fresh figs, raspberries and edible flowers.

STEP 10 Cut and serve. Store cake covered at room temperature without fresh fruit for up to 1 week.

Tomato Crostini with Marinated Feta

Marinated Feta:

  • 8oz feta cheese
  • 1 cup Carapelli Organic Extra Virgin Olive Oil
  • 1 tsp chopped chives
  • 1 tsp chopped oregano
  • 1 tsp chopped thyme
  • 1 tsp lemon zest
  • 1 garlic clove crushed


Tomato Crostini:

  • 1 lbs mini tomatoes
  • 2 thyme sprigs
  • baguette loaf
  • 1 tbsp Carapelli Organic Extra Virgin Olive Oil
  • Salt and pepper to taste


STEP 1 Dice feta into 1 inch/2 cm cubes.

STEP 2 Place feta into a large jar. Add herbs, lemon zest and garlic.

STEP 3 Top with the Carapelli Organic Extra Virgin Olive Oil.

STEP 4 Place in refrigerator overnight.

STEP 5 Bring it to room temperature 45 minutes before serving.

STEP 6 Preheat oven to 350F/180C.

STEP 7 Place tomatoes in an oven proof tray, drizzle with olive oil and add thyme sprigs and salt and pepper.

STEP 8 Roast in the oven for 1 hour until the tomatoes are burst.

STEP 9 If there are some tomatoes that haven’t burst, prick them with a knife to let the air out.

STEP 10 In the last 5 minutes of cooking the tomatoes, add the bread to the oven to crisp up.

STEP 11 To assemble, add a spoonful of tomato onto the crostini, and top with feta and a drizzle of the herbed olive oil from the jar.

Italian Fried Shrimp Balls


  • 4 cups of fresh uncooked shrimp – minced
  • Carapelli Unfiltered Organic Extra Virgin Olive Oil for frying
  • 2 tbs butter
  • 3 cloves of garlic – chopped
  • ½ cup of red onion – chopped
  • ½ cup grated zucchini
  • 4 cups fresh shrimp – minced
  • ½ cup of celery – about 2 stalks – chopped
  • ¼ cup of Romano cheese – grated
  • 4 – 5 fresh basil leaves – chopped
  • ¼ cup of fresh Italian parsley – stems removed and chopped
  • Zest of ½ lemon
  • ½ tsp dried oregano
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp red pepper flakes
  • eggs
  • 2 cups of Italian bread crumbs – unseasoned
  • 1 cup of seasoned Italian bread crumbs


STEP 1 Melt the butter with 2 tbs. of olive oil in a large cast iron frying pan.

STEP 2 Sauté the onion, garlic, celery, and zucchini until the tender.

STEP 3 Add the shrimp and sauté, for 1 to 2 minutes.

STEP 4 Place the mixture into a mixing bowl; add the parsley and basil, seasonings, grated cheese, lemon zest and 2 eggs; mix well. Blend in the bread crumbs.

STEP 5 Shape into balls about 1 inch in diameter.

STEP 6 Beat the remaining 2 eggs in a small, shallow bowl and place the seasoned bread crumbs in another shallow bowl.

STEP 7 Heat a few tbs. of olive oil in a large cast iron frying pan.

STEP 8 Dip and coat each shrimp ball in the egg mixture, then roll in the bread crumbs.

STEP 9 Fry in the skillet over a medium heat until a beautiful golden color appears on all sides.

STEP 10 Place in a dish prepared with paper towels.

STEP 11 Serve with extra grated cheese and lemon wedges.

Vegan Stuffed Sweet Potatoes with Spinach and White Beans


  • 4 sweet potatoes
  • 2 tablespoons Carapelli Extra Virgin Olive Oil Organic, plus more for finishing the dish
  • 3-4 garlic cloves, minced
  • 10 ounces frozen chopped spinach, defrosted and excess water removed
  • 14 ounces canned great northern beans, rinsed and drained
  • ¼ teaspoon ground nutmeg
  • Coarse kosher salt and freshly ground black pepper
  • ¼ cup sun-dried tomatoes



  • ¼ cup tahini
  • teaspoon garlic powder
  • teaspoon salt
  • Warm water



STEP 1 Preheat the oven to 400ºF.

STEP 2 Pierce the sweet potatoes a few times all over with a fork. Wrap each one tightly in a square of aluminum foil, then place on a foil lined baking sheet and bake for 60 minutes or until the sweet potatoes feel soft when gently squeezed. Remove from the oven, unwrap, and allow to cool enough to handle.

STEP 3 While the sweet potatoes are baking, prepare the toppings.

STEP 4 In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes or until a pale blonde color. Add the spinach and beans. Season with nutmeg, salt, and pepper, to taste. Stir until heated through.

STEP 5 In a small bowl stir together tahini, garlic powder, and 1/8 teaspoon salt. Add warm water a little bit at a time, stirring in completely, until the desired consistency is reached, and it becomes a pourable sauce.

STEP 6 Cut a slit down the middle of the sweet potatoes and use a fork to fluff up the inside. Divide the spinach and bean mixture and sun-dried tomatoes evenly over the sweet potatoes, then drizzle with tahini sauce and additional extra virgin olive oil.


Ricotta Vegetable Tart with Carapelli Organic Extra Olive

Ingredients for the olive oil dough:

  • 1 1/2 cups + 2 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1 sprig fresh rosemary, finely chopped
  • 2 tablespoons milk or cold water
  • 1/2 cup Carapelli Organic Extra Virgin olive oil


Ingredients for the filling:

  • 1 tablespoon olive oil
  • 1 small leek ,thinly sliced
  • 3 cloves garlic ,minced
  • 2 cups whole milk ricotta
  • 1/3 cup whole milk
  • 2 eggs ,whisked
  • 1/2 cup grated Parmesan
  • Sea salt and pepper, to taste


Ingredients for toping:

  • Roasted vegetables
  • Carapelli Organic Extra Virgin Olive Oil
  • Additional Parmesan
  • Chopped fresh rosemary Rosemary



STEP 1 In a large bowl, whisk together the flour, salt, pepper, and herbs. Whisk the milk (or cold water, if using instead) with the olive oil and pour in the center of your dry ingredients. Using a fork, mix the flour into the olive oil mixture until wet. Knead the dough in the bowl until it just comes together.
STEP 2 Spray your tart pan with baking spray (either a 35cm or a 20/25cm circle pan). Press the dough into your tart pan, covering all of it and ensuring there’s no patches or gaps. Piece and pinch the dough to cover the sides.
STEP 3 Blind bake the tart at 200ºC for 15-20 minutes until just golden. Prepare the filling.



STEP 1 Heat the olive oil in a saute pan and cook the leek and garlic until translucent. Let cool.
STEP 2 In a large bowl, whisk the ricotta with the eggs. Whisk in the milk, Parmesan, and rosemary. Season the mixture with salt and pepper. Fold in the leek/garlic mixture.
STEP 3 Turn the oven down to 175ºC. Pour the filling into the baked tart shell and bake for 20-25 minutes, until the crust is deep golden brown and the filling is set in the center. The filling should be slightly firm when touched and should not jiggle.
STEP 4 Let the tart cool until warm and top with the warm roasted vegetables. Enjoy!


Olive Oil Chicken Thighs Mediterranean Style


  • Chicken Thighs
  • 2 tablespoons of Carapelli Organic Extra Virgin Olive Oil
  • Freshly chopped Parsley



  • 4 tablespoons Carapelli Organic Extra Virgin Olive Oil
  • 4 tablespoons Lemon Juice


Spice mixture:

  • 2 tablespoons of Sweet Paprika
  • 2 tablespoons of Dried Oregano
  • 1 tablespoons Cumin
  • 1 tablespoons Coriander
  • 1 tablespoons Garlic Powder
  • ½ tablespoons kosher salt
  • ½ tablespoons grated Nutmeg
  • ¼ tablespoons freshly ground Pepper


Finishing sauce:

  • 4 tablespoons Organic Extra Virgin Olive Oil
  • 4 tablespoons of Lemon Juice
  • cloves of garlic, chopped


STEP 1 Place the chicken either in a dish that can accommodate all the pieces or in a ziplock bag.

STEP 2 In a bowl, combine all the spice mixture ingredients and mix well.

STEP 3 Rub the chicken with the spices all over.

STEP 4 In a separate bowl, combine olive oil with lemon juice.

STEP 5 Pour the marinade over the chicken and distribute evenly to make sure that all the pieces are well covered with the spices and the marinade.

STEP 6 Marinate the chicken in a refrigerator for at least 20 minutes, or up to 8 hours.

STEP 7 Preheat your oven to 350F.

STEP 8 Preheat an oven-proof skillet and once hot, add 2 tablespoons of olive oil.

STEP 9 Add the chicken, skin side down, and do not move it for 7-8 minutes (until nicely seared and browned).

STEP 10 Flip the chicken and cook for another 5 minutes.

STEP 11 Transfer the skillet into a hot oven and cook the chicken for 20-25 minutes, until the internal temperature shows 165F.

STEP 12 Carefully remove the skillet from the oven (using oven-proof gloves).

STEP 13 Place the chicken on a serving plate and spoon over the finishing sauce on all the chicken pieces.

STEP 14 Garnish with freshly chopped parsley and serve with your favorite.


Mediterranean Pasta with Herbed Lemon Olive Oil

Ingredients Herbed Lemon Olive Oil Dressing:

  • ¾ cup Carapelli Unfiltered Organic Extra Virgin Olive Oil
  • 2 tsp freshly squeezed lemon juice
  • 2 tsp oregano, finely chopped
  • 2 tsp parsley, finely chopped
  • ½ tsp red pepper flakes
  • ¼ tsp freshly cracked black pepper
  • ½ tsp salt


Ingredients For The Pasta:

  • 5 cups (cooked) Farfalle pasta
  • 4 tsp minced garlic
  • 1 cup diced onion
  • ⅓ cup thinly sliced sun-dried tomatoes
  • 1 cup broccoli, chopped into small pieces
  • 2 cups mushrooms, thinly sliced
  • ½ cup diced roasted red peppers
  • 1 ¼ cup artichokes, quartered
  • ½ cup pitted kalamata olives, halved
  • 1 ½ cups cherry tomatoes
  • 1 tps oregano
  • 1 tsp parsley
  • ¼ tsp red pepper flakes
  • ½ tsp salt
  • ¼ tsp black pepper


STEP 1 Add all ingredients to a bowl and whisk well. Alternatively, place all ingredients in a glass jar, seal jar and shake vigorously for 10 seconds.

STEP 2 Cook pasta according to package directions.

STEP 3 Heat 2 tbsp of herbed lemon olive oil in a pan heated to medium. Sauté onions for 5 minutes, stirring often. Add garlic and continue to cook for 2-3 minutes, stirring frequently to prevent garlic from burning.

STEP 4 Add in 4 more tbsp of the oil, then add the broccoli. Cook for a few minutes, until slightly softened.

STEP 5 Add mushrooms and sun-dried tomatoes. Cook until mushrooms are softened.

STEP 6 Add whole cherry tomatoes, oregano, parsley, red pepper flakes, salt and black pepper. Stir well and cook until tomatoes are softened.

STEP 7  Add roasted red peppers, artichokes, and olives. Pour in remaining olive oil mixture and cooked pasta. Toss gently with tongs until well coated. Enjoy!

Green beans with extra virgin olive oil


  • 2 pounds green beans, stems removed
  • 4 cloves garlic
  • 1/2 cup fresh squeezed lemon juice
  • 1/2 cup Carapelli Organic Extra Virgin Olive Oil
  • 1 tsp Flake sea salt, to taste


STEP 1 Prepare your green beans by removing the ends and washing.

STEP 2 In a large pot, add your green beans and fill with water. Set burner to high and let beans boil for about 20-25 minutes until tender.

STEP 3 Meanwhile, in a bowl, smash your garlic using a pestle or garlic press. Squeeze your lemon and set aside.

STEP 4 Once green beans are tender. Drain and add to bowl with garlic. Begin smashing the beans into the garlic, add in your lemon and olive oil while warm.

STEP 5 Combine breaking the beans apart to allow all the flavor to come through. Season with salt and any additional lemon (to taste).

STEP 6 Serve warm or cold with pita bread. Enjoy!

Sage-infused butternut squash sausage pasta


  • 3 Tbsp. Carapelli Oro Verde EVOO
  • ¼ cup fresh sage
  • 4 cloves garlic, minced
  • 2 cups butternut squash, peeled and diced Salt
  • 1 medium yellow onion, diced
  • 1 lb. hot Italian sausage
  • 12 oz. farfalle
  • 1 cup pasta water, divided
  • ½ cup shredded parmesan
  • Shaved parmesan, to taste


STEP 1 In a large skillet heat EVOO. Add sage leaves and minced garlic. Saute over medium-low heat until garlic is golden and the aroma of sage is poignant. Remove garlic and sage with a slotted spoon. Set aside.

STEP 2 Cook the diced squash in the infused EVOO and add salt. Turn heat to medium high and cover the skillet. Stir occasionally, until squash is tender and golden. Set heat to low.

STEP 3 Meanwhile, add 1 Tbsp. of EVOO to a medium skillet. Add the onion and sausage and cook over high heat until lightly browned and cooked through. Combine sausage mixture and butternut squash in the large skillet.

STEP 4 In a large pot of boiling salted water, cook the pasta until al dente. Reserve 1 cup of cooking water and drain pasta.

STEP 5 Return the pasta to the pot and add half of the reserved cooking water, as well as the butternut squash and sausage mixture. Then add shredded parmesan cheese and the reserved sage and browned garlic. Stir to combine ingredients until the cheese is melted. Add more water to desired sauce thickness.

STEP 6 Transfer pasta to a serving bowl and serve hot, topped with freshly shaved parmesan, and salt and pepper to taste.