Summer is officially over, yet we are still enjoying the cicadas & the last trace of warm weather we don’t want to end. In honor of Saint Nicholas Tolentino-Patron feast day, the patron saint of Saint of Vegans & Vegetarians, we made a “Macedonia di Frutta” or mixed fresh fruit salad. Why Macedonia? The name refers to the southeastern area of Europe consisting of the former Yugoslavia, Bulgaria & Greece. The many ethnicities of its people refer to the array of berries, stone & tropical fruits with lemon & orange juice.

Our Macedonia di Frutta is inspired by the beloved author & cook Marcella Hazan. Made with seasonal fruits, Villa Graziella Organic Extra Virgin Olive Oil & Organic Balsamic Vinegar di Modena to create a melody of delicious tastes & textures. Make a few hours ahead & serve as a healthy after school snack or refreshing dessert.

Serves 8

Ingredients: 

2 tablespoons of Villa Graziella Organic Extra Virgin Olive Oil + extra for garnish

1 tablespoon Villa Graziella Organic White Balsamic Condiment

1 cup of fresh orange juice, if possible, not from concentrate

2 apples

2 each of 3 stone fruits such as apricots, nectarines, peaches, or plums

1 ½ lbs. assorted seasonal fruit; bananas, berries, grapes, mango, melon or exotic fruits-we added blueberries, kiwi, pineapple & raspberries

2-3 tablespoons of fresh lemon juice

Grated peel of 1 lemon, no white pith

2-3 tablespoons of sugar in the raw, to taste

1/4 tablespoon of sea salt

Directions:

1.        Seed & cut apples & stone fruits into ½ cubed pieces, place in a large bowl, we left the peel on some for texture.

2.       Add lemon juice to bowl so fruit will not turn brown 

3.       Peel kiwi & pineapple, cut into pieces & add to fruit mixture

4.       Pour in orange juice

5.       Add lemon peel, sugar & sea salt

6.       Mix fruit & ingredients together

7.        Cover & refrigerate 3-4 hours

8.       Add berries (last so they do not become soft)

9.       Drizzle White Balsamic Condiment

10.    Slowly drizzle olive oil

11.     Gently toss before serving & enjoy!

Are you always rushing out the door on your way to school or work? These oatmeal cups are the perfect healthy snack to grab while you are on the go.

BONUS: we used our Villa Graziella Organic extra virgin olive oil instead of butter so they are healthy too! 

Ingredients:
-2 eggs
-1/4 cup Villa Graziella Organic extra virgin olive oil
-1 cup brown sugar
-1/2 cup applesauce
-1 1/2 cup milk
-2 tsp vanilla extract
-1/2 tsp salt
-1 tbsp cinnamon
-3 cups oats
-2 tsp baking powder
-Toppings (chocolate chips, dried fruit, white chocolate, etc.) 

Directions:
-Preheat oven to 350 degrees & line muffin pan with liners
-Whisk ingredients together starting with egg, sugar, and olive oil
-Add applesauce, milk, vanilla, salt, and cinnamon, then oats and baking powder & toppings
-Bake for 30 minutes 

Enjoy!

Gazpacho hails from the southern region of Andalusia, Spain as a tasty amalgamation from the influences of ancient Arab, Greek, Moorish & Roman civilizations. Over the centuries the soup has evolved from a blend of stale bread, olive oil, vinegar & almonds to a tomato & vegetable based soup served cold.  

This week we’re celebrating National I Love Food Day with a refreshing Gazpacho inspired by chef, restaurateur & author Seamus Mullen. Our version is made with vine ripe tomatoes, Villa Graziella Organic extra virgin olive oil & Villa Graziella Organic balsamic vinegar.  Easy to prepare & can be made in advance, this healthy & delicious soup celebrates the bounty of plentiful seasonal tomatoes, parsley & a bit of minced avocado.

Serves 4

Ingredients: 

·       1/2 cup Villa Graziella Organic Extra Virgin Olive Oil + some for garnish

·       2 tablespoons Villa Graziella Organic Silver label Balsamic Vinegar

·       1 tablespoon Villa Graziella Organic Gold label Balsamic Vinegar

·       ½ red bell pepper, coarsely chopped

·       ½ cucumber-peeled, seeded & coarsely chopped

·       ¼ cup loosely packed parsley

·       1 garlic clove minced

·       ½ avocado minced

·       Sea salt & cracked black pepper to taste

Directions:

1.     Combine tomato, bell pepper, cucumber, garlic, silver balsamic vinegar in a large mixing bowl.

2.     Cover & refrigerate overnight

3.      Next day, place serving bowls in the refrigerator to chill 30-45 minutes.

4. In a blender or food processor, puree marinated vegetables until smooth.

5.     Slowly drizzle in the olive oil with while running the blender or food processor mixing the ingredients.

6.     Season with to taste with salt & pepper.

6.     Serve in chilled bowls garnish with minced avocado, drizzle with gold balsamic vinegar on each bowl.

7.     Then drizzle with olive oil to taste.

9.     Enjoy with your favorite Villa Graziella wine.

10.     ¡Buen Provecho!

N.B.  Per Super Chef Seamus Mullen, avoid storing tomatoes in the refrigerator, the cold air dries out the moisture i.e. taste.  Store Gazpacho in a covered container for up to 1 week in the refrigerator

A summer celebration with family, friends & Villa Graziella Organic in Hong Kong.

Guests recently enjoyed a taste of summer at a Mediterranean style dinner paired Villa Graziella Organic wines at the Deep Water Bay Golf Club.

Chef Caesar Chan used Villa Graziella Organic aged balsamic vinegar di Modena & Villa Graziella organic,extra virgin olive oil with fresh, seasonal ingredients to create healthy & delicious dishes.

Villa Graziella single estate wines from Tuscany complimented the Mediterranean menu of an Antipasto Wellness Salad, Primo piatto of Linguine con Vongole, Secondo of Branzino al forno con sale-Spanish Sea Bass baked in sea salt or whole roasted lamb. Dolce-dessert concluded the evening with the natural sweetness of fresh strawberries, vanilla ice cream & drizzled with aged balsamic vinegar di Modena.

Villa Graziella looks forward to attending attending the upcoming North American Olive Association conference, Spend Wisely on Olive Oil. The first olive oil conference in North America focused on what matters most to olive oil users – Value!

The conference will discuss the benefits & uses of all classifications of olive oil as compared to other edible oils & fats.

Experts related to health, cooking & trade will host topical sessions, cooking demonstrations & workshops to share & learn about best practices.

Participants will gain first-hand experience by tasting a wide range of oils & enjoying olive oil enhanced meals.

August is National Panini Month! What separates a panini from just a “normal” sandwich? The grilling! Grilling or toasting bread is the hallmark of panini! Perfect panini by brushing Villa Graziella Organic, Extra Virgin Olive Oil on top & the flip side of bread for extra crunch!  Use your favorite meats, cheeses, veggies & brush Villa Graziella Organic Aged Balsamic Vinegar for added flavor. Healthy & delicious!

Makes 4 sandwiches

Ingredients:

• ½ cup Villa Graziella Organic Extra Virgin Olive Oil plus extra to flavor

• ¼ cup Villa Graziella Aged Balsamic Vinegar di Modena

• 4 Italian ciabatta or country bread rolls split

• 8 slices of fresh Italian Mortadella or slices of your favorite capicola, ham, salami or turkey

• 8 slices of Smoked Provolone cheese or your favorite slices of American, Cheddar, Gruyere, Havarti, Monterey Jack or Swiss cheese

• Fresh ground pepper

Directions:

• Brush grill or panini machine with 1 teaspoon of olive oil, heat to medium heat

• Brush olive oil along the inside center of each roll with ½ tablespoon olive oil

• Turn over & repeat the process on the other side of the bread with ½ tablespoon of oil

• Assemble sandwiches starting with meat, followed by the cheese, brush ingredients evenly with ½ tablespoon of vinegar

• Season with pepper.

• Cook 5 to 7 minutes.

• If using a frying pan, press sandwich down with a lid & cook sandwiches approx. 3-4 minutes on each side or until bread is fully toasted

• Serve & enjoy!

Useful Panini Tips

• Use 1 or 2 day old bread instead of fresh baked bread as it will hold up ingredients better & grills evenly

• Cut bread with a straight edged knife not a serrated one to ensure a smooth separation for cooked panini

• For a crustier, toasty panini without burning, cook on lower heat for longer time, instead of a higher heat

• Avoid mushy panini by adding the greens after grilling. Add Arugula, basil, cilantro, lettuce or spinach leaves, red onions or ripe tomatoes & insert right before serving for a soggy free sandwich.

• If using bulkier or “wet” fillings such as avocado chunks, roast beef or tuna fish place ingredients in the middle of the bread

August 10th is the feast of Saint Lawrence, the patron saint of chefs & cooks.  Celebrate Saint Lawrence with an orzo summer salad using Villa Graziella Organic Extra Virgin Olive Oil, Villa Graziella Aged Balsamic Vinegar, orzo pasta, fresh seasonal tomatoes, red onion, chick peas, olives & feta cheese. Heart healthy, nutritious & easy to prepare, we combined recipes from Eatingwell.com & Thepioneerwoman.com for a non meat version. The dish can be served as a delicious first course or side dish to compliment grilled chicken or fish. 

Ingredients: 

1. 1/4 cup Villa Graziella Organic Extra Virgin Olive Oil

2. 1 tablespoon Villa Graziella Organic Aged Balsamic Vinegar

3. 12 ounces, Orzo pasta-cooked according to directions, drained & cooled.

4. 2 cups cherry or yellow grape tomatoes sliced in half

5. 1 cup drained & rinsed garbanzo beans (chickpeas)

6. 1 cup Feta cheese crumbled

7. 1 cup Kalamata olives, pitted & halved

8. 1/2 red onion diced

9. 1 teaspoon fresh lemon juice

10. 1 clove fresh garlic finely minced

11. 1/2 cup fresh parsley minced

12. Sea salt & cracked pepper to taste

Directions:

• Whisk olive oil, lemon juice & garlic in a bowl until thoroughly blended, set dressing aside

• Place cooled orzo in a large mixing bowl

• Add sliced olives, red onion, tomatoes & garbanzo beans to a mixing bowl

• Pour dressing over ingredients & mix thoroughly

• Add salt & pepper to taste

• Cover & refrigerate at least 1 hour before serving, or overnight

• Top with crumbled feta cheese, balsamic vinegar & minced parsley stir, serve & enjoy!

• N.B. Sliced cucumber can also be added right before serving to avoid soggy veggies.

Celebrate International Olive Oil month! This delicious recipe pairs summer’s bounty of fresh, seasonal plums with Villa Graziella Organic, extra virgin olive oil for a moist, delicious, guilt free dessert. Easy to make, enjoy it after dinner or in the afternoon with an iced coffee, while it tastes even better the next day for breakfast!

9 Servings

Ingredients

• 1 lb. red or Italian plums (about 6)

• 1 ½ Cups all-purpose flour, + extra to dust the cake pan

• ¾ Cup of turbinado sugar (Sugar In The Raw)

• ½ Cup milk

• 3 Eggs room temperature

• 5 Tablespoons Villa Graziella Organic Extra Virgin Olive Oil, + 1 teaspoon to grease pan

• 1 ½ Teaspoon vanilla extract

• 1 ½ Teaspoon baking powder

• ½ Teaspoon sea salt

• ½ Teaspoon nutmeg

Instructions

1. Preheat oven to 325◦F

2. Grease a 9’’ round or square pan with 1 teaspoon olive oil & flour

3. Cut plums into thin wedges

4. Combine flour, baking powder, salt, nutmeg & sugar

5. Add oil, blend until the mixture resembles coarse meal

6. Combine milk, eggs & vanilla

7. Stir in dry ingredients, mix until moistened

8. Pour into prepared pan

9. Push plums into batter in rows leaving skin side exposed

10. Bake about 60 minutes, until a toothpick inserted in the center comes out clean

11. Let cake cool

12. Serve & enjoy! Cover securely to prevent from drying out.

Happy National Picnic Month! Celebrate with this perfect picnic pesto!

Pesto sauce hails from the northern Italian region of Liguria, in the port city of Genoa. The word originates from the Italian verb “pestare” meaning to pound or crush. Ancient Romans prepared the sauce with a marble mortar & wooden pestle. Fresh basil, garlic, olive oil, Parmigiano Reggiano cheese, parsley leaves, pine nuts & sheep milk cheese were pounded or crushed in a circular motion with the mortar & pestle. The paste was eaten with bread, meat & vegetables in addition to pasta.

As basil is at its peak freshness, enjoy a picnic with an easy, delicious & healthy pesto sauce made with our

Villa Graziella Organic Extra Virgin Olive Oil. It can be served warm or at room temperature.

Ingredients: 

• 1/3 cup Villa Graziella Organic Extra Virgin Olive Oil

• 1 1/2 cups fresh basil leaves

• ½ cup of fresh parsley leaves

• 2 tablespoons pine nuts, toasted

• 2 tablespoons parmesan cheese, grated

• 1-2 cloves fresh garlic

• 1 teaspoon fresh lemon juice

• 1 teaspoon sea salt

• 1/2 teaspoon red pepper flakes
  

Directions:

• Combine basil leaves, parsley, pine nuts & garlic in a blender or food processor.

• Pulse a few times to roughly chop ingredients.

• Add cheese, lemon juice, sea salt & red pepper flakes.

• Blend for a 2 minutes or until ingredients are thoroughly mixed.

• Run the blender or food processor while pouring in olive oil & mix.

• Store in a covered container for up to 1 week in the refrigerator or a cool dark place (if it lasts that long).

• N.B. The Perfect Picnic Pesto can also be made with a mortar & pestle by roughly chopping all ingredients & crushing in a circular motion.

We were so excited to be the spotlight sponsor for the Chicago Food Swap this past weekend. Take a peek at this short recap video we made. We already can't wait for the next swap!