You'll be surprised by the fresh herbal flavor in our Rosemary Extra Virgin Olive Oil. Versatile in so many ways...
Pizzetta...fun to say. Even better to eat. These small pizzas are the perfect for cocktail parties. Cut them into wee wedges and serve with a lightly dressed greens. We dressed the mache pictured here with our Lemon Extra Virgin Olive Oil and Sel Gris...that is all. It was the perfect compliment to the pizzetta with its rosemary-seasoned chicken and salty cheese.
We love the versatility of Quinoa. It makes a great base for side dishes as well as salads. This salad is a refreshing alternative to heavier pasta salads and is completely open to tweaks. Add grape tomatoes, broccoli florets or shredded carrots. A topping of pine nuts and feta would be wonderful here. The possibilities are endless. Rosemary Extra Virgin Olive Oil and Peach White Balsamic combine to give a light, sweet, summery flavor.
Chopped Salads are a great salad for a buffet. Just about any vegetable goes as long as they're all cut in about the same size--usually 1/2 inch pieces. The addition of romaine and iceberg lettuce will help maintain the crunch of the salad even after it sits for a while. We combine our...
Soprano's Greek Blend is a savory mixture of Mediterranean herbs that's full of flavor. Blended locally in Morganza, Louisiana, this Greek blend is rich with aromatic rosemary, oregano...
Pair these chops with polenta, a simple salad and crisp white wine--a great way to kick off grilling season.
Simple and delectable...it doesn't get any better than this recipe that uses ripe peaches in the marinade.
