029: Five of our favorite extra virgin olive oil recipes - Living Villa Cappelli (2024)

There is no set "recipe."Just prepare a big plate of fresh vegetables cut into strips or pieces for dipping.

Cut the zucchini lengthwise so you have longer strips, about ¼ to ⅛ inch thick.

Cut the eggplant to the same thickness either lengthwise or in rounds.

Place the vegetables on either a hot grill or a hot non-stick pan. Let them good for about two minutes on each side until they either get a nice grill or a nice browning in your pan.

Remove from pan and top with a sprinkling of garlic, mint, and salt. Then a drizzle of both the Villa Cappelli Extra Virgin Olive Oil and Balsamic Vinegar. Add more topping as you add more layers from your vegetables.Can be served at room temperature.

Take 3 eggs, 1/4 cup (60 ml) of lemon juice, 1 teaspoon of salt and place in a blender, hopefully a high-speed blender like a Vitamix. Blend for about 10 seconds until the mixture is nice and combined, increasing the speed slowly. Then SLOWLY pour in 1.5 cups of Villa Cappelli Extra Virgin Olive Oil as the blender is running. Watch the mixture and when it starts to thicken, stop. In the Vitamix this shouldn’t take much longer than 30 seconds max. Refrigerate and use within 2 weeks.

Just remember, 3 parts oil to 1 part vinegar.

It's a flexible ratio, so add more vinegar if you like things more tart or more oil for a richer dressing.

Just take an old conserve or jam jar, and eyeball your oil. Then add ⅓ the amount of vinegar. Add a pinch of salt and pepper. Here, you can also add a dash of mustard, some herbs like oregano, or lemon juice.

Close up the jar and shake the heck out of it.

Put your finger over the salad and pour a bit of the dressing over your finger and salad. Then taste the dressing on your finger. Adjust to your taste.

To make simple syrup:Take equal parts sugar and water, bring to a boil over medium-high heat, stirring to dissolve the sugar, about 3 minutes. Remove, cool and refrigerate in a tightly sealed jar. It will keep for about 3 months. This is a totally optional addition. Most of the time the grapefruit juice is plenty.

Drop 3 medium torn basil leaves into a co*cktail shaker, fill will ice. Add 1.5 ounces of freshlysqueezed grapefruit juice, 1.5 ounces vodka, .5 ounce of Villa Cappelli EVOO, and .25 ounce simple syrup. Shake VIGOROUSLY for at LEAST 10 seconds if not 30.

If you are making a bigger batch, remember the ratio: equal parts vodka to grapefruit juice, then half that in EVOO, then a quarter simple syrup.

Strain into your glass and garnish with a small basil leaf.