Recipes

This lemon olive oil cake is so rich and satisfying. Breakfast, Brunch or dessert, it's just the right amount of tart lemon and light sweetness with that hint of olive oil keeping it soft and moist.

A light summer pasta. Heat 3 tablespoons of RVOO in a pan, add in garlic and cook for about a minute. Add tomatoes and cook another minute. Add in cooked pasta and stir to coat. Remove from heat and add in chopped fresh italian parsley and squeeze a lemon to complete it!

A quick and easy appetizer or snack. Alternate fresh mozzarella, tomatoes, and fresh basil on skewers. Drizzle generously with RVOO and balsamic vinegar. Salt and pepper to taste.

Delicious side dish or anytime. Slice zucchini into 1/3" and toss in seasoned flour, drop into whisked eggs, then dredge in seasoned panko crumbs. Heat 1/2" RVOO in skillet and fry zuchhini about 30 sec per side until golden. Salt to taste and serve with marinara sauce.

Wash, split and remove core fibers from the artichokes. Heat 1/2" RVOO in skillet. Fry artichokes on both sides for 5 - 6 minutes until heart is softened. Remove, drain oil, and salt to taste. Amazing warm!

Make your favorite focaccia recipe using RVOO, and before putting in to the oven, crush fresh garlic and mix with RVOO. Spread paste on dough, then sprinkle with shredded mozzarella and cook as usual. Enjoy with marinara!