Zesty mediterranean salad


  • Juice of 3 clementines
  • Juice of 1 lemon
  • Zested rind of 2 clementines
  • 1 tsp. honey
  • 6 Tbsp. Carapelli Unfiltered EVOO
  • Salt and pepper, to taste


STEP 1 Juice the clementines and the lemon.

STEP 2 Zest the clementines and combine the juice and zest in a medium sized bowl with the honey. Add Carapelli EVOO.

STEP 3 Whisk the mixture and season to taste with freshly ground salt and pepper.


  • 2 medium clementines
  • ¼ cup pitted Kalamata olives, drained
  • 1 avocado, peeled and diced
  • ¼ cup fresh mint leaves, chopped
  • 1 cup (packed) spring greens
  • 1 Tbsp. Carapelli Unfiltered EVOO


STEP 1 Peel clementines, separate into segments, and place in medium bowl. Add mint, olives, and avocado. Combine ingredients in bowl with the citrus vinaigrette.

STEP 2 Gently toss spring greens with 1 Tbsp. EVOO in another medium bowl. Season to taste with salt and coarsely ground black pepper.

STEP 3 Arrange the clementine, olive, avocado and mint mixture atop the spring greens on a platter. Season to taste with salt and coarsely ground black pepper.

Fresh cherry, hazelnut, apple, and goat cheese salad with olive oil vinaigrette de aceite de oliva


  • 1 small, firm apple, such as Honeycrisp
  • Freshly ground black pepper
  • 5-oz. bag baby spinach
  • ½ cup hazelnuts, coarsely chopped
  • ½ cup goat cheese, crumbled
  • 3 Tbsp. apple cider vinegar
  • 1 tsp. coarse ground mustard
  • 1½ cups fresh cherries (about ½ lb.)
  • Kosher salt
  • ½ cup Extra Virgin Olive Oil Carapelli Organic


STEP 1 Quarter and core the apple, but do not peel. Cut into paper-thin slices with a mandoline or knife.

STEP 2 Pit and halve the cherries.

STEP 3 Toss the apple slices and cherries with the spinach, hazelnuts, and goat cheese in a large serving bowl.

STEP 4 Whisk the vinegar and mustard together in a small bowl. Whisk in the Carapelli Organic Extra Virgin Olive Oil in a slow stream until it thickens into a vinaigrette. Taste and add salt and pepper as needed.

STEP 5 Toss the vinaigrette with the salad and serve immediately.

Zucchini carpaccio salad drizzed with olive oil and lemon


  • 3 small zucchini or 2 medium zucchini
  • 1 medium lemon
  • Extra Virgin Olive Oil Carapelli Unfiltered
  • ¼ cup pistachios, coarsely chopped
  • 1 Tbsp.  torn mint leaves
  • 1 small block Pecorino cheese


STEP 1 Cut the ends off each zucchini, then slice the zucchini into paper-thin ribbons with a mandoline or knife. Discard the seedy core.

STEP 2 Pile the zucchini ribbons onto a serving platter.

STEP 3 Zest the lemon and sprinkle over the zucchini, then lightly squeeze the lemon over the zucchini.

STEP 4 Drizzle the zucchini generously with Carapelli Unfiltered Extra Virgin Olive Oil.

STEP 5 Sprinkle the pistachios and mint over the zucchini.

STEP 6 Use a vegetable peeler to slice large curls of Pecorino over the zucchini.

STEP 7 Serve immediately.