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Más de 125 años nos avalan como expertos en el mundo del Aceite de Oliva Virgen Extra.

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Focaccia is our love language🧡 We crafted a del

Focaccia is our love language🧡 We crafted a delicious Red Kuri Squash Focaccia with our unfiltered oil - you’ll love the savory focaccia with its garlicky kick and heady rosemary in contrast to the sweet squash!

Every bite is a joy with its crispy top against the soft and airy texture: the secret to it is using a high-quality, Italian extra virgin olive oil as it forms the underlying flavor of focaccia. With a long Italian heritage and respect for traditional values, our baking star: Carapelli Unfiltered is the perfect fit to this recipe.

#Carapelli #CarapelliOliveOil #EVOO #Unfiltered #BakingRecipes #Focaccia #ItalianRecipes #RedKuriSquash

Fall marks the peak season for pears🍐 Let's mak

Fall marks the peak season for pears🍐 Let's make the most out of it with a delicious cake! Carapelli Oro Verde gives this recipe the extra richness and tenderness you're looking for.

Caramelized Upside Down Pear Cake by @laurenbakedcake

1/2 cup unsalted butter
1 cup dark brown sugar packed
3-4 vanilla poached pears
1 + 1/4 cups flour
1 cup sugar
1 + 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
3/4 cup milk
1/3 cup Carapelli Oro Verde Extra Virgin Olive Oil
1 egg
1 teaspoon vanilla

To poach pears:
6 cups water
1 vanilla bean split
2 cup sugar
3-4 pears, firm to slightly underripe, peeled

Bring water, sugar and vanilla bean to a boil and stir to dissolve sugar. Turn down to a simmer and add pears. Poach pears turning occasionally for 5-7 minutes depending on ripeness. Let cool, halve, core and blot dry well.

To make cake:
Preheat oven to 350 degrees.
In a saucepan, melt butter and brown sugar together over low heat, stirring occasionally until sugar is dissolved.
Pour caramel mixture into 9-inch round cake pan and top with poached pears, cut side down.
In a medium mixing bowl, mix together dry ingredients.
In a large mixing bowl, mix together milk, Carapelli Ordo Verde Extra Virgin Olive Oil egg, and vanilla until just blended.
Add dry mixture to wet mixture and stir until just incorporated.
Pour cake batter into pan over caramel and pears.
Place cake in middle rack in oven on top of a large cookie sheet to catch any possible drips.
Bake approximately 50-60 minutes, or until caramel has bubbled up around the sides, cake is golden brown and a toothpick comes out with a few dry crumbs
Remove from oven and let cake cool for approximately 10 minutes on a wire rack.
Flip cake out onto a serving dish and serve warm or cold.

#Carapelli #CarapelliOliveOil #EVOO #OroVerde #BakingRecipes #SweetRecipes

Carapelli's been crafting Italian olive oil for 13

Carapelli's been crafting Italian olive oil for 130 years to inspire you to get creative in the kitchen without skimping on quality and flavor.

@foodandfloss roasted these beets with our 100& Italian oil and pink peppercorns, added goat cheese, walnuts, and finished with a drizzle of extra virgin olive oil and some personal delicate touches, orange zest and edible flower petals.Share your crafts prepared with our delicious extra virgin olive oils!

#Carapelli #CarapelliOliveOil #EVOO #Organic

Treat yourself to this Lemon Artichoke Pasta craft

Treat yourself to this Lemon Artichoke Pasta crafted with our Unfiltered Extra Virgin Olive Oil. Because it is made without the filtering process, there are pieces of olive pulp still intact, which gives this oil a delicious and unique flavor. Get the recipe below to try it yourself:

Ingredients:
6 cloves garlic
2 cans or jars quartered artichoke hearts
2 lemons (juiced)
1 box gluten-free linguine pasta
¼ cup parsley
2 tbsp pine nuts
5 tbsp Carapelli Unfiltered Extra Virgin Olive Oil (or to taste)

Directions:
- Begin by cooking the pasta according to package instructions.
- While the pasta is cooking, mince the garlic cloves and add to a pan to saute with the lemon juice. Strain and rinse the artichokes and add to the pan.
- Add the strained pasta and toss together.
- Place on a plate and top with parsley, pine nuts, and a generous drizzle of Carapelli Unfiltered Extra Virgin Olive Oil (About 1 tbsp per serving).

#Carapelli #CarapelliOliveOil #EVOO #Organic #Unfiltered

Love for the land, respect for natrure: From knock

Love for the land, respect for natrure: From knocking the olives off the trees to bottling, our Organic extra virgin olive oil comes exclusively from organic farming.👨‍🌾 It is indicated for those who love delicious, healthy, natural foods. Have you given it a try?

#Carapelli #CarapelliOliveOil #EVOO #Organic

Baking with olive oil - if you’re not, you need

Baking with olive oil - if you’re not, you need to be! These blueberry thyme bars made with our 100% Italian Extra Virgin Olive Oil, are the perfect mix and sweet and slightly savory. A fruity and balanced olive oil shortbread crust, with a hint of thyme, is the perfect compliment to the blueberry compote. Get the full recipe:

Blueberry Thyme shortbread bars by @kate.the.baker

For the blueberry compote:
3 cups of blueberries (fresh or frozen)
¼ cup of sugar
½ tablespoon of lemon zest
1 teaspoon fresh thyme leaves
3 tablespoons of water
For the olive oil shortbread
2 cups plus one tablespoon of flour
¾ cup powdered sugar
1 teaspoon sea salt
1 tablespoon fresh thyme leaves
1 cup of Carapelli 100% Italian Extra Virgin Olive Oil
1 teaspoon vanilla extract

To make the compote:
Combine all ingredients in a heavy bottomed saucepan and stir to combine. Cook over medium-high heat for about 10 mintues. The blueberries should pop and release their juices and the compote should be reduced, thick and syrupy. Cool completely while making the shortbread

To make the shortbread:
Preheat oven to 325. Line a 9x9 square baking pan with foil or parchment. In a large bowl add 3 cups of flour, powdered sugar, salt and thyme. Whisk together to combine. Add olive oil and vanilla to the flour mixture and stir until fully incorporated (dough will be slightly crumbly). Reserve ½ of the dough for the crumble topping, press the remaining dough into the bottom of the pan evenly. Spread the cooled blueberry compote over the shortbread base. Add the remaining one tablespoon of flour to the reserved dough and crumbled together with a fork or your fingers. Sprinkle the crumble over the top of the compote.
Bake for an 60-70 minutes. The filling should be bubbly, and the crumble top should be lightly browned. Cool completely before cutting and serving.

#Carapelli #CarapelliOliveOil #EVOO #Desserts #BakingRecipes #OliveOilDesserts

Sunday calls for baguettes and Bruschetta. Enrich

Sunday calls for baguettes and Bruschetta. Enrich the flavor of this delicious Italian starter with a high-quality extra virgin olive oil. Italian-crafted since 1893, our 100% Itaian oil will give a spicy touch and balanced bitterness to a freshly made Bruschetta with a single drizzle.

#Carapelli #CarapelliOliveOil #EVOO #Bruschetta #Italian #ItalianRecipes

Century-old olive groves, with a wealth of history

Century-old olive groves, with a wealth of history in their roots, are the basis for creating this unique Italian extra virgin olive oil: Carapelli Oro Verde. Its golden-green color and fruity taste are crafted through the careful selection of high-quality olives for over 130 years.

Boast your Italian recipes witrh a pleasant bitterness and a spicy finish. Ideal for savoring right from the bottle.

#Carapelli #CarapelliOliveOil #EVOO #PastaRecipes #Italian #ItalianRecipes

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