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Recipes — Extra Virgin Olive oil RSS



Grandma Style Pizza

Grandma Style Pizza ____________   Grandma Style Pizza by @PizzaioloHarri   350 g Zoë Pizza Dough 1 cup low moisture mozzarella 1 cup pizza sauce ½ tablespoon Zoë Greek Oregano Buds 1-2 tablespoons parmesan cheese ½ cup shredded fresh basil 1 tablespoon Zoë Hot Honey ½ tablespoon Zoë Extra Virgin Olive Oil Directions: Preheat the oven to 450 degrees Fahrenheit. Drizzle ½ tablespoon of Zoë Extra Virgin Olive Oil in a 10” x 12” baking sheet. Use a paper towel to coat the pan in oil. Place the Zoë Pizza Dough in the baking sheet and use the remaining Zoë Extra Virgin Olive Oil to grease the dough. Press the dough to the corners of the pan. Sprinkle the low...

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Prosciutto, Fig Chutney, & Balsamic Glaze Pizza

Prosciutto, Fig Chutney, & Balsamic Glaze Pizza ____________   Prosciutto, Fig Chutney, & Balsamic Glaze Pizza by @PizzaioloHarri   350 g Zoë Pizza Dough 1 cup low moisture mozzarella 1 tablespoon Zoë Garlic Olive Oil ½ cup Prosciutto, torn into small pieces  ¼ cup Zoë Fig Chutney 1 tablespoon Zoë Balsamic Glaze Directions: Preheat the oven to 500 degrees Fahrenheit. Place the pizza steel or stone into the oven and continue preheating for 1 hour. Stretch the Zoë Pizza Dough into a 13” base. Sprinkle the low moisture mozzarella over the dough. Drizzle the Zoë Garlic Olive Oil over the cheese. Transfer the pizza to the baking steel or stone and bake for 10 minutes. Post bake, add the prosciutto,...

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Easiest Pizza Sauce

Simple Pizza Sauce ____________   Simple Pizza Sauce by @PizzaioloHarri   1 can (400g) – crushed tomatoes ½ teaspoon of Zoë Sea Salt 1 tablespoon – Zoë Extra Virgin Olive Oil Directions: Place the tomatoes in a fine mesh strainer and strain for 30-60 seconds until the desired sauce consistency is reached. Stir in the Zoë Sea Salt and Zoë Extra Virgin Olive Oil. Refrigerate for 4 hours before using.

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Zoë Mock “Porchetta” with pickled onion and apple compote

Brought to you by Chef Sabrina Mancin This is my Latin take on the very British “fish and chips” which are usually accompanied with malt vinegar, tartar sauce or lemon.  In this case, I made a tangy vinegar sauce with lemon infused balsamic vinegar and red wine vinegar. For those of you who don’t know, Tostones are fried green plantains, really delicious and super traditional all over Latin America.  Check it out! Prep Time |  25 minutesCook Time |  1h25 minutes Ingredients “PORCHETTA” 1.5Kg = 3.5lbs Pork loin 90g = ½ cup White wine 30g = 1oz Kosher salt ¼ cup Zoë’s evoo with Tuscan herbs 2 cups chopped fresh herbs* 1 T Ground black pepper Twine COMPOTE 1ea =...

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Zoë Spring Yogurt Bowl

Brought to you by Chef Sabrina Mancin Prep Time |  10 minutesCook Time |  0 minutes Ingredients 200g = 7oz Plain Greek yogurt, 0% or 2% fat 50g = ¼ cup Pomegranate seeds (arils) 30g = 1/3 cup Pistachios, roasted, chopped Few berries of your choice Mint leaves 2 T of Zoë’s Petimezi cooked must Few drops of Zoë’s Extra Virgin Olive Oil Simply spread the yogurt in a bowl.  I like making little indents or designs with the spoon as I spread it so that the Petimezi lands heavier on some parts (a treat to the mouth!). Pour the Petimezi on top of the yogurt.   Dispose the toppings as you wish.  You can switch the nuts or type...

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