Recipes — Trappeto di Caprafico

On the 11th day of olive oil, we made these delicious roasted vegetables with a version of Romesco sauce. We use @orodirufolo cooking EVOO to season the veggies and single-varietal Trappeto di Caprafico’s Intosso EVOO from @tommasomasciantonio and our 10-year aged balsamic vinegar for the Romesco sauce. Adapted from a recipe by @yewanda_komolafe for the New York Times Ingredients ½ pound or more broccolini, trimmed and cut into 2½-inch-long pieces 1½ pounds cauliflower (about 1 large head), trimmed and cut into 2½-inch-long florets ¼ cup Oro di Rufolo cooking EVOO Kosher salt (Diamond Crystal) and black pepper ¼ cup roasted...

On the 9th day of olive oil, we used a cast iron pan to sear and cook New York strip steak and finished it with EVOO and lemon. Here, we want a robust olive oil to stand up to the strong flavor of the grilled steak so we are finishing the steak with single-varietal Coratina EVOO by @oliogangalupo.  Technique by @juliamoskin of the New York Times. Ingredients 1-inch thick New York strip steak, trimmed Kosher salt and freshly ground pepper Olio Gangalupo Coratina EVOO Lemon wedges Directions 1. Remove packaging and pat meat dry with paper towels. Line a plate...