Recipes — vegetables

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 10th day of olive oil we made a seasonal winter salad with fennel, orange and olives on a bed of chopped red cabbage. We dressed the salad with our Hojiblanca EVOO from @orodeldesierto and 10-year aged balsamic vinegar from Alessandro Biagini’s tiny, bespoke production in Modena, Italy. Ingredients ¼ small red cabbage, chopped 2 large oranges 1 small red onion, halved lengthwise and thinly sliced 12 green Castelvetrano olives, pitted and roughly chopped ¼ cup Oro del Desierto Hojiblanca 2 tablespoons 10-year aged balsamic vinegar ¼ teaspoon red pepper flakes Generous pinch of dried oregano Flaky sea salt...

I adore baba ganouj and the eggplant in all its many delicious variations! This version of baba ganouj comes from @ottolenghi and is super bright with the addition of lemon and pomegranate seeds. We use @agrariamannelli single-varietal Moraiolo, which pairs beautifully with the burnt eggplant, and finish the dish with a drizzle of the Moraiolo and a splash of pomegranate molasses. We highly recommend you do the same. Ingredients 4 large eggplants (about 3 ¼ pounds) 2 cloves garlic, minced grated Zest of 1 lemon 2 tbsp freshly squeezed lemon juice 5 tbsp Azienda Agricola Mannelli Moraiolo extra virgin olive...

Today’s Christmas recipe highlights the use of EVOO as a preservative and comes from one of our favorite cookbook authors, @domenicacooks, from her book Preserving Italy. While there are many excellent and unique recipes in Domenica’s highly recommended book (like Cipollini in Agrodolce and Green Tomato Preserves), these peppers are a favorite. This is a GREAT use of our @orodirufolo cooking EVOO. It’s surprisingly easy and unbelievably delicious. Seriously, give this one a try. Ingredients 3 lbs ripe bell peppers 2 teaspoons small capers, rinsed 2 tablespoons finely chopped flat-leaf parsley 1 cup white wine vinegar 1 cup water ¼...