AppetizersEasy
Bruschetta with EVOO
Classic Italian bruschetta elevated with a generous drizzle of extra virgin olive oil. Simple, fresh, and unforgettable.
10 min+ 5 minServes 4
From the Kitchen
Recipes
Taste the difference that extra virgin olive oil makes.
AppetizersMedium
Octopus Salad
A beloved holiday tradition — tender slow-simmered octopus tossed in a bright lemon, vinegar, and olive oil dressing with garlic, parsley, and celery. Best made the night before.
20 min+ 1 hr 30 minServes 6
AppetizersEasy
Warm Olive Oil & Herb Dipping Sauce
The simplest way to showcase great olive oil — warm it gently with garlic and herbs for a dip that disappears before the bread does.
5 min+ 5 minServes 4
AppetizersEasy
Roasted Garlic
Being 40 miles south of the Garlic Capital of the World, garlic runs through everything we cook. Boiled first to soften, then slow-roasted in plenty of olive oil until deeply caramelized — serve warm with crostini, goat cheese, and kalamata olives.
10 min+ 1 hrServes 4
AppetizersMedium
Grilled Octopus
This dish is a showstopper — when it's on the menu, we can't keep it stocked enough. Tender simmered octopus legs hit the grill for a quick char, then served over sautéed bitter greens with a bright lemon-herb dressing and balsamic reduction.
15 min+ 1 hr 30 minServes 4
MainsMedium
Lemon Herb Roasted Chicken
A Sunday roast made extraordinary — our cold-extracted olive oil locks in moisture and adds a subtle fruity depth to every bite.
15 min+ 1 hr 20 minServes 6
MainsMedium
Sicilian BBQ Chicken
Marinated overnight in a bold Sicilian-style blend of olive oil, lemon, garlic, and herbs, then grilled low and slow until deeply caramelized. A recipe built for summer.
20 min+ 1 hrServes 6
MainsMedium
Stuffed Veal Rollatini
Thin veal cutlets pounded flat, filled with prosciutto, provolone, and herbs, then rolled, seared in olive oil, and finished in a white wine pan sauce. An Italian-American classic.
25 min+ 20 minServes 4
MainsEasy
Pistachio Pesto with Prawns over Penne
A California twist on classic pesto — pistachios replace pine nuts for a richer, sweeter sauce that clings beautifully to penne and pairs perfectly with sautéed prawns.
15 min+ 15 minServes 4
MainsEasy
Almond Crusted Roasted Sea Bass
When the squid run in Monterey Bay, white sea bass aren't far behind — and if you're lucky enough to land one, this is the way to cook it. Chilean sea bass works beautifully too, for those who prefer their fish from the market.
10 min+ 10 minServes 4
MainsEasy
Rock Cod
A local staple I've been eating all my life. Rock cod is endlessly versatile — fried, BBQ'd, in cioppino — but this simple oven-baked version with olive oil and Italian breadcrumbs lets the fish shine. Golden, crisp, and never overcooked.
10 min+ 20 minServes 2
SidesEasy
Grilled Vegetables with EVOO Drizzle
Summer vegetables at their best — charred on the grill and finished with our estate olive oil and a squeeze of lemon.
10 min+ 15 minServes 4
SidesEasy
Italian Roasted Peppers
Tender oven-roasted bell peppers marinated in EVOO, red wine vinegar, and garlic. A classic Italian side that gets better as it sits.
10 min+ 40 minServes 6
SidesMedium
Whole Roasted Cauliflower
A showstopping whole cauliflower — simmered in seasoned chicken stock until tender, broiled until golden, then finished with a warm anchovy-almond-olive oil sauce.
10 min+ 35 minServes 4
SidesEasy
Mom's Minestrone Soup
About ten years ago, I called my mom and asked for her minestrone recipe. It's been on the menu ever since — customers love it. A hearty, herb-fragrant Italian soup built on olive oil, two kinds of beans, and fresh basil and parsley. Add a spoonful of pesto to each bowl before serving if you like.
20 min+ 40 minServes 8
SidesEasy
Loaded Sautéed Spinach
From the DiPietro family in Canton, Ohio. In 2006, John Madden asked me to cook for his Football Hall of Fame Induction party. John and I went cross-country to scout the venue, and the DiPietros — who owned the facility — cooked for us. This dish stood out immediately. Spinach, cannellini beans, baked potato, and bacon, all sautéed together in olive oil with garlic and a squeeze of lemon.
10 min+ 15 minServes 4
SidesEasy
Cream of Swiss Chard
A rich, comforting side built on fresh Swiss chard braised in chicken stock and cream with sautéed onion, celery, and a touch of nutmeg. Simple ingredients, deeply satisfying.
10 min+ 25 minServes 4
SidesEasy
Fresh Vegetable Soup
A simple, nourishing soup built entirely from fresh vegetables — carrots, potatoes, celery, zucchini, and onion — simmered until tender, then mashed and finished with a generous pour of extra virgin olive oil. Pure and satisfying.
15 min+ 35 minServes 4
SaladsEasy
Classic Caesar Dressing
Made from scratch with real ingredients — our olive oil gives this dressing a smooth, fruity backbone that bottled versions can't match.
10 minServes 6
SaladsEasy
No Mayo Cole Slaw
Uncle John's recipe — made for a Kenny Chesney supper at John Madden's recording studio while Chesney was recording 'The Boys of Fall.' A Southern-style slaw with a tangy double-vinegar dressing, horseradish kick, and a touch of pineapple sweetness. No mayo required.
15 minServes 8
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Every recipe above is only as good as the olive oil you use. Ours is estate-grown, cold-extracted, and certified organic — from our farm in Los Banos, CA.
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