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Recipes — Extra Virgin Olive oil RSS



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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