Olio Di Melli Recipes


Olive Oils:

Pasta in fretta ("Pasta in a Hurry")
Lightly sauté pancetta, juicy fresh tomatoes and garlic 
in a small amount of EVOO – just until the flavors are released.
Toss with hot pasta, sprinkle with fresh thyme or basil, and pour 
more olive oil over all-fresh from the bottle.  Sprinkle fresh grated 
parmesiano reggiano on top.

Cannellini Bean Dip
Sauté some garlic and onion in a small amount of extra-virgin olive oil;   
add 1-2 C. cannellini beans (fresh cooked or canned), 3T. good quality
balsamic vinegar, & 2T. chopped basil; puree in food processor; add 
1/4t. crushed red pepper, ½ t. salt and blend.  Drizzle with additional 
extra-virgin olive oil.  Serve as a dip with crusty bread or vegetables.

Cheese Dip
Soften a log of good quality goat cheese in a bowl.  Add some chopped
herbs such as rosemary, basil or thyme, a pinch of salt, & blend.  
Then drizzle a good ¼ C. of extra-virgin olive oil over all.   Serve with 
good crusty bread or dollop over roasted vegetables for a rich and 
delicious side dish.

Balsamic Vinegars:

Drizzle Farmacia Oro, with its thick sweetness over ice cream, 
strawberries, peaches and pears.  For an extraordinary yet simple 
dessert or appetizer take six ripe figs, cut them in half, and drizzle 
just two drops of this balsamic vinegar on each half of the figs.  
Watch as smiles develop on the faces of your guests.  

Another extraordinary appetizer: slice small chards of parmesiano 
reggiano on a dish and serve over Belgium Endive and sliced 
mushrooms drizzled with a few drops of Farmacia Oro.  It will be 
a taste your guests might never forget. 

Side Dish
Pour 2 T. Farmacia Bordeaux over spring onions, with 2 T. olive oil, salt 
and pepper, and roast slowly for 2 hours.  Serve as side dish or with 

Drizzle Farmacia Bordeaux or Farmacia Oro over grilled beef, pork or 
lamb to make it's own sauce.

Appetizer with Pears
Clean, core and half fresh pears.  Pour 1 T. Farmacia Bordeaux and 
1 T. extra-virgin olive oil over, salt and pepper.  Roast in 300’ oven for 
20 min.  Slice and top mesculun greens with pears, walnuts, and
gorgonzola cheese; dress with oil 1 t. Bordeaux Label Balsamic.