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.