Zucchi 1810

12/16/2023

Need a tasty, yet simple dish for that holiday party invite? Look no further! Whip up our garlic, herb and olive oil marinated feta. ⬇️

Prepare a jar or deep bowl that is large enough to hold all of the feta. A 16-ounce jar with a lid is ideal.👌

Drain and cut the feta into ½-inch cubes. Layer the feta, garlic, lemon zest, oregano, thyme, and chili flakes in the jar or bowl.

Add the lemon juice. Pour Zucchi Garlic EVOO over the feta, so that it covers all of the cheese.

Cover and let marinate for a couple of hours at room temperature. Arrange in a serving dish and enjoy with fresh, crusty bread.

🍷Grab a bottle of your favorite red wine and voilà, you're all set!

INGREDIENTS
7 ounces / feta cheese block, in brine
1 clove / garlic, sliced
1 tablespoon / fresh oregano leaves, chopped
1 tablespoon / fresh thyme leaves
1/4 teaspoon / red hot chili flakes (optional)
1/2 / lemon, juiced and zested
1 cup / Zucchi Garlic-Flavored Extra Virgin Olive Oil

12/14/2023

Be sure to add our sweet and tangy Lemon Olive oil bars to your annual baking day with your loved ones. Perfectly complemented by the freshness of juicy raspberries. Yum! Hands off Santa.🎅😉 (Save this one!)

INGREDIENTS
Crust
2 ½ cups / all-purpose flour
½ cup / sugar
¾ teaspoons / kosher salt
¾ cup / Zucchi Organic Extra Virgin Olive Oil
Lemon Curd
6 / large eggs
1 ¾ cups / sugar
½ cups / all-purpose flour
½ teaspoon / kosher salt
1 cup / fresh-squeezed lemon juice (about 5 lemons)
3 / lemons, zested

Lemon Olive Oil Bars with Raspberries and many other recipes on the Zucchi website, discover them all!

12/12/2023

Indulge in the irresistible coziness of this Sheet Pan Moroccan Roast Chicken with Cauliflower. Brimming with a harmonious blend of sweet, spicy, and earthy flavors, this Moroccan-inspired roast chicken and cauliflower duo make for a simple yet visually stunning sheet pan meal. Don't forget to enhance the experience by incorporating our zesty chili pepper extra virgin olive oil, crafted with authentic dried chili peppers. Elevate your culinary adventure with a dash of spice!

Bursting with sweet, spicy, and earthy flavors, this Moroccan-inspired roast chicken with cauliflower is an easy sheet pan meal with an impressive presentation.

11/30/2023

Feeling stuffed after all that Thanksgiving goodness? 🦃 Shake things up with our light and flavorful Greens & Beans Soup with Chili Garlic Croutons! 🍲
Inspired by the tastes of Tuscany, this spinach and white bean delight is a burst of flavor and nutrients. 🌿

Inspired by the flavor of Tuscany, this spinach and white bean soup is packed full of flavor and nutrients.

11/28/2023

Elevate your holiday celebration with the electrifying burst of flavors in our festive Cranberry Bliss Martini, with a tantalizing drizzle of exquisite extra virgin olive oil. It's the ultimate festive treat that will ignite your taste buds and transport you to a culinary wonderland!

INGREDIENTS
Rosemary Syrup
1 cup / water
1/2 cup / granulated sugar
1/4 cup / chopped rosemary leaves
Cranberry Olive Oil Martini
2 ounces / gin (or vodka)
2 ounces / dry vermouth
1 ounce / cranberry juice
1/2 ounce / Rosemary Syrup
For Garnish
a few drops / Zucchi Organic Extra Virgin Olive Oil
2 / Fresh rosemary sprigs

INSTRUCTIONS
To make the rosemary syrup:

Combine the water, sugar, and chopped rosemary in a pot, and bring to a low boil. Let simmer until the sugar dissolves, then turn off the heat, and leave the rosemary until it perfumes the syrup to your liking (overnight is preferable). Strain and keep in the fridge.

To make the cranberry olive oil martini:

Place a few ice cubes in each martini glass.

Put some ice in a shaker, and add 2 ounces of gin, 2 ounces of dry vermouth, 1 ounce of cranberry juice, and 1/2 ounce of the rosemary syrup. Shake for 20 seconds and pour into the glasses.

Garnish with a rosemary sprig. Using a dropper, add few drops of Zucchi Organic Extra Virgin Olive Oil.

11/20/2023

Swap the butter for a healthier twist! Olive oil boasts low saturated fat and is packed with antioxidants. While butter adds unbeatable flavor, it's impossible to overlook the nutritional boost that olive oil brings to the table. 🌿(save this one!)

🍒 Indulge in the delightful charm of Cherry Olive Oil Scones! With a subtle sweetness and a delicate crumbly texture, these scones are an ideal choice for a morning treat or a delightful afternoon snack.

INGREDIENTS
1 / large egg
½ cup / heavy cream, plus 1 tablespoon for brushing on top
¼ cup / Zucchi Organic Extra Virgin Olive Oil
½ teaspoon / vanilla extract
2 cups / all-purpose flour
2 tablespoons / sugar
1 tablespoon / baking powder
a pinch of / salt
1 cup / cherries, pitted and quartered
as needed / whipped cream, for serving (optional)

INSTRUCTIONS
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

In a small bowl, whisk together the egg, cream, Zucchi Organic EVOO, and vanilla extract.

In a separate large bowl, sift the flour. Add the sugar, baking powder, salt, and mix well. Add the cherries to the flour and mix until the cherries are coated in flour and no longer clumped together.

Pour the wet ingredients into the bowl with the dry ingredients and mix with a fork making sure that you mix the dough as little as possible. Mix just until the dough starts to come together to form a cohesive mass.

Turn the dough onto a floured surface and knead a few times so that most of the loose bits of flour gather into a bowl. Try to handle the dough as little as possible, otherwise the scones will be dense. If the dough is too sticky, then add a bit more flour but try not to overdo it.

Very gently roll the dough into a circle, about 1½-inches tall. Flour a 2-inch cookie cutter and cut out the scones. Transfer onto the prepared baking sheet. Gather the leftover dough into a ball and repeat the process until no more dough is left.

Brush the scones with a bit of cream. Optionally, sprinkle a bit of coarse sugar on top. Bake for 20 minutes until the scones are lightly golden and puffed up.

Serve with fresh whipped cream and extra cherries. Serve with a cup of coffee! ☕

11/17/2023

🚨 May we have you attention please! Get ready for a taste sensation that steals the show!

✨ Freshly chopped Italian herbs are the secret to turning Zucchi's 100% Italiano Extra Virgin Olive Oil into an absolute crowd-pleaser in this insanely delicious olive oil dip!

INGREDIENTS
2 tablespoons / fresh oregano
2 tablespoons / fresh basil
2 tablespoons / fresh rosemary
2 tablespoons / fresh Italian parsley
2 cloves / garlic, minced
1/4 teaspoon / salt
1 pinch / red pepper flakes
1/2 cup / Zucchi Italiano Extra Virgin Olive Oil

INSTRUCTIONS
Finely chop all the herbs. 🌿
Mix all the ingredients together in a small bowl.
Serve with warm, crusty bread. 🥖

11/15/2023

What we've all been waiting for! A delightful spin on the traditional Thanksgiving side dish, this mushroom-infused olive oil stuffing is a burst of flavor, boasting a delectably crisp and golden exterior.

INGREDIENTS
1 / large yellow onion, finely diced
2 / large stalks celery, finely diced
1 / clove garlic, minced
1/2 pound / mushrooms, sliced
6-8 / sprigs fresh sage, minced
1 / sprig rosemary, minced
2 / sprigs thyme, minced
2 / teaspoons dried sage
2 / teaspoons cracked black pepper
6 / tablespoons Zucchi Organic Extra Virgin Olive Oil
1 / loaf whole wheat bread, cut into ¾-inch cubes
1-2 cups / cups vegetable stock
1/2 cup / cup dried cranberries
3/4 / cup walnuts, halves and pieces


INSTRUCTIONS
Toast walnut at 350°F for 5-6 minutes.

Heat 2 tablespoons of Zucchi Organic extra virgin olive oil in a large sauté pan or dutch oven over medium heat. Add the onion, celery, and garlic. Turn the heat to medium-low and cook the veggies for 6-8 minutes until soft and translucent.

Add the minced herbs, dried sage, and black pepper. Stir together with the vegetables. Add the bread cubes and another 1-2 tablespoons of olive oil. Cook, stirring constantly, for 5-6 minutes until everything is evenly mixed.

Add the stock, a little at a time, stirring it to coat the bread. Continue to add stock until the bread is soft and moist, but not mushy.

Add the walnuts and cranberries and mix.

Heat oven to 400°F. Pour the stuffing into a 9×11 baking dish, and bake for about 20 minutes, or until the top is lightly toasted. Serve warm.

11/13/2023

Struggling to master the art of complementing your dishes with truffle oil?

Truffle oil, renowned for its robust earthy notes, can seem overwhelming when used excessively or improperly. However, fear not! Discover five effortless techniques to expertly incorporate truffle-infused olive oil into your culinary creations.

Five Delicious Ways to Pair Truffle Oil

1. Potatoes natural starchiness creates the perfect canvas for the rich truffle oil's earthy notes. Whether you're drizzling it over mashed potatoes, finishing off gnocchi, or whipping up some mouthwatering Parmesan Truffle Fries with Garlic Aioli, this combo is a must-try!

2. We all know truffles and pasta are a match made in heaven, but here's a delightful surprise: truffles and mac 'n' cheese are a dream team, too! ! Why not take on the challenge of elevating this classic comfort dish with a drizzle of truffle oil?

3. In the heart of Italy's Umbria region, the Black Truffle Frittata is a timeless summer dish that pays tribute to the cherished seasonal truffle. Throughout Italy, both white and black truffles gracefully accompany poached and fried eggs, creating a luxurious yet straightforward pairing.

4. Popcorn and truffles? It might seem unconventional, but we dare you to explore this unique combo! 🍿💫

When whipping up your next batch of homemade popcorn, trade the butter for our truffle-flavored olive oil. After popping, add an extra drizzle of truffle oil to your liking and finish with a sprinkle of grated Parmesan cheese for the ultimate snack experience!

5. We're not diving into the realm of your traditional tomato sauce and mozzarella pizza here. 🍕 When it comes to infusing truffle oil into your pizza, it's all about breaking the mold! Think beyond the ordinary and imagine a pizza crowned with robust cheeses like taleggio or fontina, complemented by dark leafy greens such as arugula and spinach, or enriched with sautéed mushrooms, which share the same earthy essence as truffles.

Take, for instance, this Fig, Arugula, and Truffled Goat Cheese Pizza – it's the perfect embodiment of truffle oil on pizza, striking the ideal balance without overwhelming your taste buds.

Find all recipes here ➡️

With its intense, earthy flavors, truffle oil can sometimes be overpowering if used incorrectly. Learn how to pair truffle oil like a pro with this delicious guide.

11/11/2023

Craving homemade breadsticks for Thanksgiving? Don't miss out on this opportunity to savor their deliciousness! 🥖😋 (be sure to SAVE this one!)

INGREDIENTS
4¼ cups / all-purpose flour
250 milliliters / room temperature water
1 tablespoons, plus 1 teaspoon / dry active yeast
3/4 tablespoon / sugar
50 milliliters / Zucchi 100% Italiano Extra Virgin Olive Oil
1 3/4 teaspoon / salt
1 tablespoon / tomato paste
1 cup / Sun-dried tomatoes
1/2 cup / Grated Parmesan cheese
2 1/2 cups / fresh Basil
1/3 cup / Pine nuts
a pinch / flaky salt

INSTRUCTIONS
Pour the yeast into a small bowl. Add the sugar and cover with lukewarm water. Stir until thoroughly dissolved and leave to stand for 10 minutes.

Dump the flour onto a clean work surface. Make a well middle and pour in the dissolved yeast. Mix with a fork, using circular movements.

Drizzle in the Italiano olive oil while stirring. Mix quickly with your hands and add the salt at the end. As soon as the dough is soft and no longer sticks to your hands, leave it to stand covered with a tea towel for about ten minutes.

In the meantime, prepare the flavorings. Blend the sun-dried tomatoes with the tomato paste. Blanch the basil leaves in boiling water for 5 seconds then cool them immediately in icy water. Drain them and blend them with the pine nuts.

Divide the dough into three balls. Quickly mix the first ball with the Parmesan cheese, the second with the tomato puree, and the third with the basil pesto, adding flour a little at a time if necessary.

Form each piece of dough into a long strip about 5 cm wide and place it on a sheet of oiled parchment paper. Sprinkle the top generously with oil, cover with kitchen film and leave to prove for about 2 hours.

Once the dough has risen, heat the oven to 410°F. Cut a small strip of dough about 2 cm thick from the main strip. Take the strip gently between your hands and move them apart so that the dough stretches and lengthens to the length you require. Spread the breadsticks on oven trays as you gradually prepare them, sprinkle with a pinch of flake salt and leave to stand for about 10 minutes before baking. Then bake for about 8-10 minutes until golden brown and leave to cool before serving.

Parmesan, Basil, and Sundried Tomato Breadsticks and many other recipes on the Zucchi website, discover them all!