Colavita's Spring Pantry Guide

INTRODUCTION

HEALTH BENEFITS OF OLIVE OIL

COLAVITA OLIVE OIL & FOOD PAIRING CHART

BUTTER TO OLIVE OIL CONVERSION CHART

PANTRY GUIDE

PASTA PRIMER

FIELD GUIDE TO HERBS

INTRODUCTION TO LEMON

TIPS FROM FINE COOKING

PRESERVED LEMONS

MARINATE AND DRESS WITH LEMON Lemon Oils Lemon Vinaigrettes Italian Herb Marinade Spring Salad with Preserved Lemons Roasted Asparagus Salad

SAUTÉ WITH LEMON Garlic Marinated Shrimp Italian Tagine Chicken Lemon Pasta with Shrimp & Fresh Herbs Spring Pea Fusilli with Arugula and Avocado

BAKE AND ROAST WITH LEMON Roasted Lemon Pizza Roasted Lemons Parsley Pesto Baked Garlic Chips Lemon Rosemary Olive Oil Cake Olive Oil Lemon Curd

COLAVITA WINE GUIDE The Reds The Whites

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S P R I N G P A N T R Y G U I D E f r o m

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EXTRA VIRGIN OLIVE OIL is the best choice when it comes to adding

flavor to just about any type of food. But did you know that leading health

experts and top medical journals tell us that Extra Virgin Olive Oil (or

EVOO) can also help to improve your health? Here’s a list of what they say

about having Extra Virgin Olive Oil in your daily diet.

Reduces Cholesterol Levels: If Olive Oil is high in fat, why is it considered

healthy? Olive oil contains more Monounsaturated (MUFAS) “good” fats

per serving than any other cooking oil, which helps to lower “bad” LDL

cholesterol and increase HDL (“good”) cholesterol.

Has No Trans Fats: EVOO contains none of the harmful trans fats found

in many processed foods. Trans fats raise LDL cholesterol levels and don’t

provide a boost to good HDL cholesterol; so stay clear!

Healthier than Butter: A tablespoon of olive oil contains just 1.8 grams of

saturated fat compared to 7.2 grams in a tablespoon of butter.

Helps Lower Heart Disease Risk: EVOO, from the first pressing of the

olives, contains the highest levels of antioxidants (known as polyphenols),

which help increase good HDL cholesterol in the blood. Ordinary olive and

vegetable oils don’t provide the same benefits because the polyphenols are

removed in the refining process.

Helps Prevent Breast Cancer: Research has shown that consumption of

olive oil, the richest dietary source of oleic acid, helps suppress the action

of a cancer-promoting gene found in about a third of breast cancer patients.

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Reduces Alzheimer’s Disease Risk by 40%: A four-year study of over 2,000

men and women found that those whose eating habits most closely followed the

Mediterranean pattern – high in fruits, vegetables, beans, and unsaturated fats

from olive oil and fish – were least likely to develop the disease.

Keeps Diabetes Under Control: For people with diabetes, extra virgin olive oil is an excellent

source of fat because it reduces bad LDL cholesterol, raises good HDL cholesterol, and

adds only a small amount of saturated fat. In addition, regular consumption of

olive oil can reduce the chances of developing insulin resistance, a risk factor for

diabetes, heart disease and strokes.

Relieves Pain and Inflammation: EVOO contains a compound that mimics the

pain-relieving action of ibuprofen. Regular consumption of extra virgin olive oil

may therefore help decrease the risk of stroke, heart disease, certain forms of

cancer, and some dementias.

Eases Common Intestinal Problems: A tablespoon of olive oil consumed on an empty stomach

acts as a soothing, nutritious laxative. It can help relieve upset stomachs and heartburn as well.

Olive oil also helps defend against ulcers because it protects the stomach and intestinal linings

from gastric acid.

Enhances Skin, Hair, and Nails: Repair split ends and add luster to your hair by massaging a

few tablespoons of EVOO into the hair and scalp. Cover with a plastic shower cap and leave on

for anywhere from 30 minutes to overnight, then shampoo as usual. Gently rub a small amount

of EVOO into skin whenever you need softening and moisturizing; apply extra oil to rough or

cracked areas and stretch marks.

*Source: Monell Chemical Senses Center, September 2005.


C O L A V I T A ’ SS P R I N G P A N T R Y

O I L S & V I N E G A R S

V E G G I E S & S P R E A D S

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5 6 78 9 10 11 12

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EXTRA VIRGIN OLIVE OIL First cold pressed from the best fruit of the olive tree, this is the natural juice squeezed from olives one day after harvest. Make sure to keep enough on hand, as this pairs with just about anything, and can be used for any cooking method—even baking! Remember to buy new olive oil every 18 months because as a natural food, olive oil will spoil.

PREMIUM ITALIAN EXTRA VIRGIN OLIVE OIL This oil exhibits pronounced fruit flavor and fragrance. Pressed from specially selected young olives that are picked before peak ripeness, the flavor is bold and peppery. Use as a finishing oil to best preserve the oil’s distinct characteristics or in dressings when your salad needs a bolder finish.

NATURAL LEMON COOKING OIL BLEND a premium oil blend for all-purpose cooking, frying, and dressing which combines the fruity taste of freshly pressed lemons in a light Canola Oil and Virgin Olive Oil Blend. It is a versatile oil that is naturally low in saturated fats and has no trans fats.

LIMONOLIO Ripe olives and fresh lemons are pressed together to create this Colavita Extra Virgin Olive Oil inspired by the fragrant lemon groves of Italy’s Mediterranean coast. Colavita Limonolio’s bright, zesty lemon flavor adds zing to salads, sautés, marinades, chicken, and fish dishes.

BALSAMIC VINEGAR In addition to salad dressings, try adding balsamic vinegar to slow-cooked foods like caramelized onions, a deglazing liquid for meat-based sauces or a marinade for fruit like strawberries, peaches and tomatoes (yes, they are fruits!).

CHAMPAGNE VINEGAR Made with champagne wine, this is a sweeter wine vinegar. It’s perfect for salads featuring tart and tangy fruits like apples or pears, and adds a touch of sweetness to traditional pickling recipes.

WHITE BALSAMIC VINEGAR White balsamic offers a lighter, sweeter alternative to the regular balsamic. Drizzle liberally on salads, or use in sautés to brighten veggies like zucchini and asparagus.

SUN-DRIED TOMATOES Keep these guys on hand to throw into salads, mix into pastas and polentas, top pizzas, or puree and add to your usual tomato sauce - they’ll provide a savory kick!

PESTO SAUCE The classic combination of basil, pine nuts and olive oil. Use it as a spread for crostini, mix into pasta or top a pizza with it!

HOT CHILI PEPPERS Dice and add to a tomato bruschetta topping, or sauté with sauces or tomatoes to kick the heat profile up a level.

CAPERS Capers are an absolute necessity for traditional Italian dishes, such as eggplant caponata. But capers also add a salty kick to pasta sauces and fish dishes.

BELLA DI CERIGNOLA OLIVES A salty, savory accent to dishes like our Italian Chicken Tagine, these large, green beauties are perfect for antipasto or a mid afternoon snack.

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C O L A V I T A ’ SS P R I N G P A N T R Y

T O M A T O E S & S A U C E S

S O U P S & S T O C K S

G R A I N S

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CIRIO CRUSHED TOMATOES Stock-pile Tetra-paks and bottles of Cirio crushed tomatoes so you can

whip up a fresh sauce, top your Margherita pie, or stir into soup stock for a tomato base at any time!

COLAVITA SAUCES Don’t have an Italian grandmother simmering sauce all day? No problem. Let

Colavita stand in with our line of fresh tomato sauces, featuring a classic Marinara, Spicy Marinara, Italian

Garden and Tomato Basil varieties. Our sauces are also available in an organic line.

COLAVITA SOUPS Our line of soups features Minestrone, Split Pea, Lentil and Pasta Fagioli. For a

heartier meal, stir in fresh seasonal vegetables like kale or roasted squash, or even stir fry up some ground

turkey for a lean protein addition.

RACHAEL RAY LOW SODIUM CHICKEN, BEEF AND VEGGIE STOCKS Stock up on stock!

Rachael Ray stocks, that is. Even if you’re not making soup, these stocks can be used as a base for risottos,

a flavor addition to simmering veggies, or for basting roasted meats.

COLAVITA FINE ITALIAN OO FLOUR Want to master fresh pasta and pizza? Let us suggest our

finest Italian flour for this. Then, peruse our online recipes for homemade pastas and pizza doughs...you

might be inspired to open your own trattoria.

COLAVITA INSTANT POLENTA Our instant polenta is a quick, healthy and gluten-free grain. Top

with roasted veggies and a little freshly grated parmesan cheese for an easy side dish or poached eggs and

Colavita Pesto for a quick gluten-free breakfast. In our recipe library, we even offer recipes using this polenta

in cakes, pizza doughs, fries, pancakes and waffles!

COLAVITA ARBORIO RICE The best rice for risotto, hands down...Or forks up. Use in combination

with Rachael Ray stocks and make fabulous risotto dishes happen (with a little help from our online recipe

library, of course).

COLAVITA PASTA (ORGANIC, WHOLE WHEAT, SEMOLINA) Colavita has all your pasta shapes,

and sizes covered in organic, whole wheat and semolina flour options. Check out our Pasta Primer on page

19 for advice on pairing sauce and pasta shape. Then head over to our online recipe library and make pasta

magic happen!

S O U P S & S T O C K S

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sea salt

red pepper flakes

dried chili peppers

pink sea salt

black peppercorns

multi-colored peppercorns

bay leaves

lemongarlic

whole nutmeg

garlic powder

smoked paprika

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whole nutmeg

garlic powder

smoked paprika

groundnutmeg

cinnamon stick groundcinnamon

groundcloves

wholecloves

parmesan cheese rindyeast packets

honey

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pasta shapes and what do they mean? What’s the best sauce for each pasta shape? And what’s a fusilli? At Colavita we are here to help you. Our Pasta Primer will bring you suggestions for properly pairing pasta shapes and sauces. You’ll be a pasta expert in no time. Have a look at the following pages to get started.

HAT ARE ALL THESE

STRANDS (1-3)Strand pastas like spaghetti are best paired with sauces that coat strands easily: tomato, marinara, pestos and oil-based sauces. Seafood also works well, but if you’re throwing in veggies, trim them to the width of the pasta. “Spaghetti” is a variation on the word “spago” meaning “cord” while “cappellini” means “fine hair”. “Bucatini” or “Perciatelli” translates as “pierced through” because these strands are hollow throughout.

TUBES (4-5)Penne and rigatoni are tube shapes. Their ridges and holes allow them to trap sauces. While the angular ends of penne act as a scoop. These pasta shapes pair best with meat, cream, chunkier sauces—think Bolognese and Vodka. They can also withstand baking, so mac & cheese, baked ziti and the “cheesier” dishes are also good options.

SOUP PASTA (6-7)Soup shells and elbow macaroni make great bite sized additions to dishes like Ribollita or Pasta e Fagioli. Orzo and Stelle are more versatile and can be used like rice or barley, not only in soups, but also in salads and side dishes.

SHAPES (8-11)Like tubes, shapes work best with chunky vegetable, cheese and butter sauces. Their unique shapes allow you to scoop up sauces, and add a bit of personality to your dishes. Orrechiette translates to “little ears,” Farfalle to “butterflies” and Fiori to “flowers” (also known as Campanelle, or ”bells”). Add a little character to your heartier pasta dishes with shapes!

RIBBONS (12-15)Ribbon shapes are the handiwork of the Tuscany region of Italy. They are cut into various widths from larger sheets. They work well with creamy sauces or meat ragus. Picture a wild boar pappardelle or a fettucini Alfredo and you’ve got the right idea!

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sage

rosemary

bas i l

thyme

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bas i l

thyme

f lat l eafpars l ey

oregano

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ROSMARINUS OFFICINALIS

Rosemary looks like a small

sprig from an evergreen tree

and has a noticeable pine-like

fragrance. Rosemary is, in fact,

an evergreen so it’s easy to find

year-round.

Because of its strong flavor,

rosemary is perfect for adding

punch to meat and fish dishes,

as well as soups and sauces.

THYMUS VULGARIS

Thyme is found in small

sprigs. Its stems are thin and

peppered with small bunches

of tiny leaves. Discard the stems

for cooking.

The most common varieties

are lemon and garden thyme.

Garden thyme flavor is a balance

of minty and pepper notes. It

pairs well with bright flavors

like lemon and sweet flavors

like maple. Thyme holds up well

during cooking and is frequently

used in stocks and soups. It can

also be used in baking—think

lemon thyme scones (made with

Colavita Olive Oil)!

SALVIA OFFICINALIS

Sage has a tapered, oval-

shaped leaf with a soft greenish-

gray color. Some varieties of

sage have purple and blue

hued leaves.

A native to the Mediterranean

region, sage has a deep savory

flavor, with smoky and woodsy

notes. This makes it a fantastic

choice for adding to mushroom,

squash and meat dishes. Sage

can also be fried in Colavita

Olive Oil and used as a garnish

for pastas and pizzas.

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PET ROSEL INUM CRISPUM

Italian parsley or flat leaf

parsley, has a mild peppery or

bitter flavor. It holds up well to

cooking, so it’s used frequently

in hot dishes, and as a flavoring

for soups and stocks.

It also makes a great alternative

to basil in pesto (particularly

when paired with pistachio

nuts). Parsley is even an

excellent source of vitamins

C and A and folic acid.

OCIMUM BASILICUM

Basil is an annual plant,

best known for its popularity

in Italian and Southeast Asian

cuisines.

Basil has a sweeter side, often

exhibiting faint notes of licorice,

thus the type used in Italian

cuisine is typically called sweet

basil.

Cooking basil generally

destroys its flavor, so it’s best

used as a garnish. Throw it

atop a Margherita pizza, pasta

pomodoro, or in pestos with pine

nuts and parmesan cheese.

ORIGANUM VULGARE

Oregano is related to the herb

marjoram and is very popular

in Southern Italian cooking.

Oregano has an earthier flavor

than thyme, with hints of clove.

For this reason, it’s often used in

roasting recipes with meat, fish

and vegetables.

Its powerful flavor also makes

it a good choice for marinades

(see the Italian Herb Marinade

on page 35). Oregano also pairs

well with spicy flavors, so feel

free to accent with hot pepper

flakes!

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THE SECRET to growing herbs indoors is simple: Ample sunlight,

constant pruning, and not too much water. Many home cooks grow herbs

indoors during the winter months when the garden is hibernating, but you can

grow herbs inside any time of year by following a few easy tips:

CHOOSE herbs that will thrive indoors.

SOME HERBS like oregano and mint are stimulated by consistent pruning while

others like cilantro and dill do not regrow after they are cut. Of course, you can still grow

the latter indoors but keep in mind you will need to replant after cutting.

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SEEDS OR PLANTS? You can find both herb seeds and plants at a local nursery year round. Starting herbs from seeds allows the plants to gradually acclimate to your home but starting with thriving plants allows you to enjoy using much sooner. Which ever method you choose, be sure to use a good-quality potting mix and a container with ample drainage holes in the bottom. Expect herbs that are grown indoors to be a little spindlier than those grown outside but they will still provide plenty of fresh clippings.

FIND THE BEST location for your herbs.

BE SURE to choose a sunny window that gets a minimum of 4 hours of sunlight a day — the more the better. Ideally this is the kitchen but any room will do. Herbs are happy with cooler temperatures — no higher than 70 degrees during the day and a bit cooler at night.

WATER sparingly.

HERBS that are grown indoors tend to need less watering than other houseplants so wait until the soil is dry to the touch between waterings. Also, the air inside our homes can be dry in the winter so be sure to give your herbs a daily spritz and a shower in the sink once a week.

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basil

rosemary

oregano

thyme

parsley

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SOMETIMES you have more herbs than you can handle, or cook with at the moment. Perhaps your dinner party was cancelled, or your pets decided to have an armed revolt, completely up-ending your dinner plans. Or maybe you’d just like to preserve that garden fresh flavor just a little longer.

Enter Colavita Extra Virgin Olive Oil and your freezer. Together with some ice cube trays (we like the silicone variety as they are easy to peel away from the cubes), you too can create your very own herb garden without the dirt, bugs and pruning. Here’s how:

Finely chop the fresh herbs and group them into piles that measure about 2 tablespoons. Place 2 tablespoons of the herbs into each square of the ice cube trays. Make sure you keep the herbs separate, so you know what you’re getting...

Cover the herbs with Colavita Extra Virgin Olive Oil and freeze.

When you want a dash of fresh herbs, heat up a skillet over medium heat, and pop a few cubes (as many as are needed) into the skillet. The oil will melt and free the herbs, leaving you nothing but fresh flavor.

If you don’t have ice cube trays on hand, mix the herbs and olive oil together and place in a 1-quart zip-top freezer bag. Spread to flatten into a thin layer and freeze flat. When ready to use, simply break off the desired amount. With this method, garden fresh herbs are ready to use anytime straight from your freezer!

You can also spread whole or chopped leaves on a baking sheet, freeze overnight, and then package in labeled containers or zip-top plastic bags. 26


DRYING Put your microwave to good use. Sure you can air dry herbs but who

has time for that?! Separate leaves from the stems and place in a single layer

between two sheets of paper towels. Next, monitoring carefully, microwave on high

in 20 second intervals until dry, about 1-2 minutes. Alternately, use your oven as

a dehydrator. Spread leaves on a baking sheet lined with parchment paper and

bake — with the oven door slightly ajar — at 150°F until dry, about 1-4 hours.

Store in an airtight container for up to a year.

INFUSING This technique allows the herb’s essential oils to flavor a variety

of edibles including vinegar. Colavita Aged White Wine Vinegar and Colavita

Champagne Vinegar work brilliantly with a variety of herbs. Place a few herb

sprigs in an airtight glass container filled with vinegar and allow to steep for at

least two weeks.

To speed up the process, slightly warm the vinegar over low heat before adding

the herbs. Consider adding a sliced garlic clove or hot pepper for additional flavor.

Use herb-infused vinegar in salad dressings, splashed over vegetables, or in

marinades.

WHATEVER APPROACH you choose, the vivid flavor that herbs provide

can transform an ordinary dish into a spectacular one with very little effort.

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The lemon has been abused in the English language. In the above usage, it means someone or something that is idle, useless or perhaps faulty (as in, “that used car salesman just sold me a lemon”).

Why are we so down on the lemon? In food at least, it is indispensable. A little lemon and herb mixture can turn a whole chicken or fish filet into a flavorful feast.

Not to mention, the lemon has some serious nutritional benefits. Lemons contain 200% of the daily requirement of vitamin C, which will help your body fight infections.

For the athlete in you (Fooseball Champion of the Universe), lemons contain potassium to replace electrolytes after a long work-out and citrulline which decreases muscle fatigue.

Throw in some cancer-fighting flavonoids and magnesium, and we would be happier and healthier if life threw us some lemons.

We at Colavita have collected our lemon-related recipes for our Spring Pantry Guide. So bust out those peelers, knives and food processors and pucker up for a very citrusy ride.

S T A N D I N G A R O U N D

like alemon?

tips from131

Z E S T W I T H E A S E

Thick-skinned lemons, which tend to have pebbly-textured skin, are easiest to zest.

Before zesting, scrub the lemon’s skin well to remove any residues (a soak in warm water can help remove any wax coating).

Remove just the thin yellow layer of rind, not the white pith below.

Zest a lemon before you juice it.

Use a vegetable peeler when you want wide strips of zest for adding to slow-cooked dishes. A channel zester (photo on right) gives you long, skinny strips of zest, but this tool doesn’t give you as much zest as a grater does.

A rasp-style grater (photo on right) gives you the most zest, and grates it very finely

Save the flavor: You can freeze lemon zest in a sealed container for up to 3 months.

H O W T O G E T T H E M O S T L E M O N J U I C E

The juiciest lemons tend to be those with thin skins. If the lemon skin is smooth rather than textured, that’s a tip-off that the skin is thin. And small to medium-size lemons are generally thinner skinned than large ones.

Juicers or reamers get the maximum juice from lemons. Two-part juicers are especially convenient: The reamer and strainer are a single piece that sits on top of a container that catches the juice and has a lip for pouring.

If you squeeze the fruit using only your hands, first roll the lemon on the counter and then microwave for 30 seconds. You’ll get more juice.

One medium lemon yields 3 to 4 tablespoons of juice.

Don’t waste a drop: extra juice freezes well for up to 3 months.

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ZESTER

GRA

TE

R

I N G R E D I E N T S5 ripe lemons, preferably organic

5 tbsps Kosher or sea salt

1 cup freshly squeezed lemon juice, plus additional as necessary

P R O C E S S Sterilize a 1-quart jar in boiling water; set aside to drain.

Scrub the lemons under hot water to remove any wax or dirt. Cut into quarters leaving attached at the stem end. Gently spread the quarters apart and add 1 tablespoon salt. Place in jar and repeat with remaining lemons, pressing down to pack.

Fill the jar with lemon juice to within 1/2-inch of top and tightly seal with lid. Before using, place in a cool dark place for at least 3 weeks turning occasionally to evenly distribute the juice and salt.

Store jars in refrigerator for up to 6 months.

To use, remove the pulp and rinse under cool water to remove salt.

Refrigerate after using.

HAVE YOU T RIED PRESERVED L EMONS?

A popular ingredient in Moroccan, Middle Eastern, and North African cooking, preserved lemons

are easily made by soaking fresh lemons in a salt and lemon juice brine for a few weeks until the

skins are supple and tender. This technique pickles the fruit creating a versatile accompaniment

for many dishes. Chop them up and add to vinaigrettes and dips, roast them with chicken or fish,

or toss them with spring veggies and warm pasta for a perfect seasonal meal.

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Tips: We prefer Meyer lemons for their thin skins but the more common (and less seasonal) Eureka or Lisbon varieties will work just fine in this recipe.

Add peppercorns, bay leaf, garlic cloves, coriander seeds, or a cinnamon stick to the jar

for a flavor enhancement.

a little goes a long way. To begin, we like working it into our dressings and marinades to brighten the flavor. Once you’ve got a handle on the basic instructions, it’s fun to get creative with herbs, onions and other flavors. And if that’s too much for you, we at Colavita offer up our own lemon-flavored oils that taste just like they were “fatta in casa” (homemade).

HEN IT COMES TO LEMON,

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ColavitaEXTRA VIRGIN

OLIVE OIL

ColavitaMEDITERRANEAN

EXTRA VIRGINOLIVE OIL

ColavitaAUSTRALIAN




ColavitaSPANISH


Pair the COLAVITA PINOT

GRIGIO DI TRENTINOwith the

SPRING PEA SALADWITH PRESERVED

LEMONS

Pair theCOLAVITA VERDICCHIO

DI MATELICAwith the

ROASTEDASPARAGUS SALAD

Pair theCOLAVITA PINOT

NOIR DI PAVIAwith the

ROASTED ASPARAGUS SALAD

ColavitaAUSTRALIAN


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Colavita’s own Fatta nella tua casa(homemade)

1 cup Colavita Extra Virgin

Olive Oil

(try not to include too much of the white“pith” that sits between the peel and the fruit)

The peels from 2 lemons

Colavita Natural Lemon Cooking Oil Blend

Colavita Limonolio

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WHAT TO DO

Peel the lemons.

Pour the olive oil in a small pot and heat

slowly on your stove top over medium-low

heat.

Add the lemon peels.

Cook together with the peels on a low heat

for about 20 minutes.

Remove from the heat, and strain into a

bottle, removing the lemon peels. Store at

room temperature.

Colavita’s own Fatta in la tua Casa

WHEN TO USE

Colavita Natural Lemon Cooking Oil BlendUse our Natural Lemon Cooking Oil

Blend in stir frys and marinades for

chicken or fish. Our oil blend has no

trans fats and a light lemony flavor.

Add a bit to our Roasted Chicken

recipe on page 55.

LimonolioOur Limonolio is best used in dressing,

dips or for a little “flair” drizzle. Try it

this way on our Roasted Lemon Pizza

on page 66 or as a dressing base for

our Spring Salad on page 46.

I N S T R U C T I O N S

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enhancedbasic

WHAT TO DO

Pour the olive oil into a small tupperware

bowl with a lid. Squeeze the juice from 1/2

of a lemon into the olive oil.

Place the lid securely on and SHAKE! Like a

Polaroid picture! Alternately, you can whisk it

up in a bowl.

The lemon juice will be nicely incorporated

into the oil. Pour it over the salad and mix it

all up.

WHAT TO DO

Follow the “basic” instructions, adding these

combinations:

1 tbsp honey + 1 tbsp dijon mustard for a sweet, spicy combo.

1 tbsp honey + 1 tbsp chopped mint for a

refreshing flavor (best results achieved in a

blender which releases more minty flavor).

1 tbsp fresh thyme leaves for a herb infusion.

1 tbsp fresh thyme leaves and 1 clove diced

garlic for the garlic and herb lovers (best

results achieved in a blender).

1 tbsp honey + 1/2 shallot, chopped for a softer onion dressing balanced by a touch of sweetness (best results achieved in a blender.

2 cloves roasted garlic + 1 tbsp fresh thyme

for a deeper garlic flavor with caramelized

notes.

Feel free to get creative and make your own combinations!

I N S T R U C T I O N S

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enhancedbasic

1/4 cup Colavita Extra Virgin

Olive Oil

The juice from 1/2 a lemon

Small tupperware container with a lid

honey

dijon mustard

thyme mint

diced garlic

diced shallot

roasted garlic

P R O C E S S

Finely chop the parsley, fresh

oregano, and garlic and place in a

small bowl.

Stir in the Colavita Olive Oil,

vinegar, salt, pepper, lemon juice and

red pepper flakes. Feel free to adjust

the seasonings to your taste.

Use immediately or refrigerate.

If chilled, return to room temperature

before using. You can store this

marinade in the refrigerator for up

to a week.

I N G R E D I E N T SMakes 1/2 cup

1 cup firmly packed fresh flat-leaf parsley,

trimmed of thick stems

3-4 garlic cloves

2 tbsps fresh oregano leaves

(you can substitute 2 tsps dried oregano)

½ cup Colavita Extra Virgin Olive Oil

(Australian, Mediterranean or Spanish)

2 tbsp fresh lemon juice

1 tsp sea salt

¹/4 tsp freshly ground black pepper

¹/4 tsp red pepper flakes

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SP

RIN

G Salad W I T H preserved lemons6

I N G R E D I E N T SServes 6-8 as a side dish

FOR THE SALAD:1 ripe mango, cut into slices

4 radishes, thinly sliced

1 cup quinoa

3 oz mixed greens, such as spinach and kale

1 tbsp miso paste (optional)

2 cups sugar snap peas

1 avocado, chopped

1/2 cup roasted pistachios, coarsely chopped

3 oz ricotta cheese

1/4 cup preserved lemons (optional)

pinch of sea salt

FOR THE DRESSING:1/2 mango, chopped

2 tbsp fresh lemon juice

1/4 cup Colavita Extra Virgin Olive Oil

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P R O C E S S

FOR THE SALAD:

Cook the quinoa. Bring 2 cups of water to

a boil in a small pot over medium-low heat.

Add the quinoa and 1 tbsp of miso paste (optional).

Cook for 20 minutes, until all the water is absorbed

and the quinoa is tender.

Transfer the quinoa to a large salad bowl.

Add the mixed greens, mango and radish slices,

avocado chunks, chopped pistachios, preserved lemons,

and snow peas. Season with a pinch of salt and toss to

combine all the ingredients.

Drizzle with the Lemon Mango Dressing and dollop

with ricotta cheese over the top. Serve!

FOR THE DRESSING:

In a blender, combine the mango, olive oil and

lemon juice. Puree until smooth. Taste and add

more lemon juice if needed.

48


P R O C E S SFOR THE SALAD

Heat up your oven to 350°F and line a baking sheet with parchment paper.

Using a sharp knife, split 6 of the green asparagus spears and 6 of the purple asparagus spears in half, lengthwise. Place them on the prepared baking sheet and using a pastry brush, baste them with the Roasted Garlic Dressing. Season with a little salt and pepper. Place them in the oven and roast for about 15-20 minutes, until tender and slightly browned.

Meanwhile, bring a medium stock pot of water to a simmer. Using a vegetable peeler, peel away thin strips from the remaining green and purple asparagus.

Salt the simmering water and place the asparagus strips into the water for about two minutes. Remove from the water with a slotted spoon (if your pot is small, you can do this in batches) and run the strips under very cold water. Drain well and place them in a large salad bowl.

Add the roasted asparagus spears to the salad bowl, along with the watercress. Drizzle with a little more Roasted Garlic Dressing.

Sprinkle in the freshly chopped parsley and chives and mix well with salad tongs, making sure to coat the entire salad with herbs and dressing.

Divide the salad onto plates and garnish with garlic chips and parmesan shavings. Serve immediately.

FOR THE ROASTED GARLIC DRESSING

In a blender or small food processor, put all the ingredients together and blend or pulse until dressing is emulsified and no chunks of garlic remain.49

50



OLIVE OIL

ColavitaPREMIUM ITALIAN




ColavitaCALIFORNIA


ColavitaGREEK


Pair the COLAVITA PINOT

GRIGIO DI TRENTINOwith the

LEMON PASTAand

SPRING PEA FUSILLI

Pair the COLAVITA

VALPOLICELLARIPASSO

with theROASTED CHICKEN


DI MATELICAwith the

GRILLED SHRIMPand

ROASTED CHICKEN

Pair theCOLAVITA PINOT

NOIR DI PAVIAwith the

GRILLED SHRIMPand

ROASTED CHICKEN

52

I N G R E D I E N T SItalian Herb Marinade from page 44

2 pounds large shrimp, peeled and deveined with tails removed

1 tsp hot pepper flakes

salt and freshly ground black pepper

wooden skewers

P R O C E S S

Pour the Italian Herb Marinade into a large resealable plastic bag with the shrimp.

Seal the bag and marinate in the refrigerator for 2 hours.

Heat up a grill to medium-low heat.

Remove the shrimp from the marinade and discard the extra marinade.

Thread the shrimp onto skewers, piercing once near the tail and once near the head.

Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting with extra Colavita Olive Oil if necessary.

Serve immediately.

54

55

P R O C E S SPrepare the marinade by combining all the marinade ingredients in a blender and puree.

Rinse the chicken in cold water and pat dry. Place the chicken in a re-sealable plastic bag. Pour the marinade into the bag along with the chicken.Seal the bag, swishing around the contents to coat all the chicken thighs evenly. Refrigerate at least 2 hours, but preferably overnight.

Heat 1 tablespoon olive oil in a skillet over medium low. The 13” Chef from Vita Craft works beautifully for this.

Add the chopped pancetta and allow it to brown, about 8 minutes. Chop the preserved lemons and once the pancetta is browned, toss them in for a moment to toast with the pancetta. Remove the lemon and pancetta mixture from the skillet and reserve it in a dish.

Do not rinse the skillet, but use the pancetta fat to sear the chicken.

Remove the chicken from it’s marinade, shaking off any excess. Reserve the remaining marinade.

Increase the heat to medium and place the chicken thighs, skin side down in the skillet. Allow them to brown on both sides, about 5 minutes per side. Use metal tongs to flip them. Once they have browned, remove them from the skillet and place them in a dish.

Reduce the heat to low and add the Colavita Pinot Grigio. Using a wooden spoon, scrape up any brown bits on the bottom of the skillet (these are the tasty parts!).

Then add the rest of the marinade, the chicken stock and the Cirio crushed tomatoes. Stir to incorporate.

Add the chicken back into the skillet, increase the heat to medium-low and bring to a boil. Reduce the heat to low, cover the skillet with a lid and allow it to simmer for about 40 minutes, until the chicken is cooked through.

Once the 40 minutes is up, add the green olive and the pancetta and lemon mixture back to the skillet. Allow it to cook for another 10-15 minutes.

Serve with more freshly chopped herbs, a sprinkle of smoked paprika and some freshly ground black pepper.

I N G R E D I E N T SServes 4

Cooking Time: 1 hour

FOR THE MARINADE:

2 cloves roasted garlic

3 tbsp freshly chopped parsley

2 tbsp freshly chopped oregano

1/3 cup Colavita Extra Virgin Olive Oil

2 tbsps fresh lemon juice

1 tsp smoked paprika

¼ tsp salt

a few grinds of black pepper

FOR THE CHICKEN:4 skin-on, bone-in chicken thighs

¼ thick cut pancetta, roughly chopped

2 tbsp chopped preserved lemons (optional)

1 tbsp Colavita Extra Virgin Olive Oil

¼ cup Colavita Pinot Grigio

½ cup Rachel Ray Low Sodium Chicken Stock

½ cup Cirio Crushed Tomatoes

½ cup Bella di Cerignola Olives (or similar green olives, pits removed)

GARNISH:lemon zest, more fresh parsley and

oregano, dusting of smoked paprika, freshly ground black pepper

56


P R O C E S S

Heat 3 tablespoons of Colavita Extra Virgin

Olive Oil and 1 tablespoon of butter in a large

skillet over medium-low heat. Add the crushed

garlic cloves, hot pepper flakes and the zest

from 1 of the lemons. Allow to simmer slowly,

stirring occasionally for about 4 minutes.

Add the shrimp and cook until they are just

pink – about 2 minutes per side.

Sprinkle in the fresh parsley and mint and

season with salt and freshly ground black

pepper. At this point, you can turn off the heat

on the shrimp while the pasta cooks.

Cook the pasta in a large pot of boiling, salted

water until almost done. For spaghettini, about

4 minutes. The pasta will finish cooking in

the pan with the shrimp, so you want it to be

underdone.

Drain the pasta, reserving 1 cup of the

cooking liquid.

Add the drained pasta to the shrimp skillet,

and turn the heat back on to medium.

Pour in the 1/3 cup lemon juice and stir to

combine. Cook for about 1-2 minutes. If the

mixture seems dry, you can add some of the

reserved pasta water, ¼ cup at a time.

Remove from the heat, garnish with lemon

zest and slices, and more parsley and mint.

I N G R E D I E N T S Serves 3-4

½ package Colavita Angel Hair

Pasta or Spaghettini

3 tbsps Colavita Extra

Virgin Olive Oil

1 tbsp of butter

grated lemon zest from 2 lemons

2 cloves of garlic, crushed

¾ lb extra large shrimp, rinsed,

peeled and deveined

1/3 cup fresh lemon juice

(about 2-3 lemons)

¼ tsp hot pepper flakes

salt and freshly ground

black pepper to taste

freshly chopped parsley and mint

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60


P R O C E S S

FIRST, PREPARE THE PESTO:

In the bowl of a food processor, combine 3 oz of

arugula, the avocado meat, 4 oz of the fresh peas, ¼ cup

of the pistachios, ½ cup Colavita Olive Oil, lemon juice

and ½ teaspoon sea salt.

Pulse until the mixture is smooth. It should be a very

spreadable consistency, so add more Colavita Olive Oil if

it seems dry.

Fill a large pasta pot with water and bring to a boil. Add

1 teaspoon sea salt and place the Colavita Organic Fusilli

in the water.

Cook just under al dente—about 7 minutes. Drain the

pasta, reserving ½ cup of the pasta water in the pot. Mix in

1 tablespoon of Colavita Olive Oil with the pasta so doesn’t

stick together.

Return the pasta pot to the stove top over medium-low

heat. Add in the pea and avocado pesto and sauté for about

3 minutes. Make sure that the fusilli is well coated with the

pesto.

Remove from the heat and mix in the remaining 3 oz of

fresh arugula and the 4 oz fresh peas.

Portion the pasta in four bowls. Garnish with lemon zest,

parmesan shavings and the remaining chopped pistachios.

Serve!

I N G R E D I E N T S Serves 4

6 oz arugula, divided

juice and zest from 1 lemon

8 oz fresh peas, divided

½ cup shaved parmesan cheese

½ cup Colavita Extra Virgin Olive Oil,

plus more as needed

1 ripe avocado, peeled with the pit removed

1 lb Colavita Organic Fusilli

½ cup coarsely chopped roasted,

salted pistachios

sea salt

sweet, olive oil is better than butter for baking. Try our Lemon-Rosemary Olive Oil Poundcake and Roasted Lemon Pizza for proof. As a bonus, we’ve included a special olive oil Lemon Curd recipe. Package it in jars, wrap up the mini poundcakes with wax paper and twine, and you’ll have spring time housewarming gifts all season long.

hether savory or

hether savory or

62


OLIVE OIL

ColavitaARGENTIAN


ColavitaPURE OLIVE OIL

Pair the COLAVITA PINOT GRIGIO

DI TRENTINOwith the

LEMON ROSEMARYOLIVE OIL CAKE

(as an appetizer with a little fresh ricotta!)


DI MATELICAwith the

ROASTED LEMON PIZZA

64

I N G R E D I E N T SServes 4-5 as a main, 6-8 as a side

Cooking time:Quinoa 8 hours (soaking), plus 25 minutes pre-baking timePesto: 10 minutesFinal Pizzas: 10 minutes

For the crust:2 cups quinoawaterpinch of salt4 tbsp sautéed leeks (recipe below)

For the sautéed leeks:3 medium leeks1 tbsp Colavita Olive Oil1 tbsp fresh thyme

For the parsley pesto: see page 71

For the roasted lemons: see page 69

For the Pizza:Pre-made quinoa crusts12 oz fresh ricotta cheese4 oz goat cheeseparsley pestoroasted lemonsColavita Olive Oilextra fresh herbs — thyme and parsleycoarsely chopped pistachiossea saltdrizzle of honey

67

P R O C E S SFirst, place the quinoa in a large bowl and cover with water. Allow it to stand at room temperature for at least 8 hours, or overnight.

Prepare the pesto according to the recipe on page 71.

Then roast the lemons, according to the recipe on page 69.

For the leeks:Slice off the green stems and the very tip (root area) of the leeks. Then slice the remaining white part of the leeks in half lengthwise and place them in cool water for about 15 minutes. This will encourage the dirt to come free from inside the crevices of the leeks.

Remove from the water, rinse and pat dry.

Slice the leeks into thin half moon strips.

Heat 1 tbsp Colavita Olive Oil in a medium sauté pan over low heat.

Add 1 tbsp fresh thyme leaves and sauté until the leeks are wilted and starting to brown, about 7-10 minutes.

After the quinoa is finished soaking, heat up your oven to 450°F.

Rinse and drain the quinoa with a fine mesh sieve or cheesecloth. Place it in a blender with 1 ½ tsp salt and 4 tbsp of the sautéed leeks. You can do this in batches if your blender is small, just split the proportions in half. The resulting mixture should be the consistency of pancake batter.

Line a baking sheet with parchment paper. Place just a dot of Colavita Olive Oil on the parchment and smooth it over the surface of the paper with your hands. This will make it easier to remove the crust. Have an extra sheet of parchment paper ready for when you flip the crust.

Pour about ½ to ¹/³ of the crust batter onto the prepared baking sheet and smooth out with your hands to an even thickness of about ¼”. Feel free to make any shape you like – the crust will hold! We tried a rectangle, but circles, triangles, and even heart shapes will work.

P R O C E S S . . cont inuedPour about ½ to ¹/³ of the crust batter onto the prepared baking sheet and smooth out with your hands to an even thickness of about ¼”. Feel free to make any shape you like – the crust will hold! We tried a rectangle, but circles, triangles, and even heart shapes will work.

Place the crust in the oven and bake for 20 minutes.

Using oven mitts, remove the baking sheet from the oven and put it in on a heat-safe surface. Scoop the parchment from the bottom with a metal spatula and flip it over onto the other piece of parchment you had waiting.

Place this back onto the baking sheet and bake for another 7-10 minutes until the flip side is set.

Remove from the oven and repeat with the remaining batter until it is finished.

At this point, you can top the pizza OR you can set aside the baked crusts for later.

To top the pizza:Place the quinoa crust on a baking sheet lined with parchment paper (if you removed it). Drizzle the top of the crust with a little Colavita Olive Oil.

Mix the ricotta and goat cheeses together in a bowl and smooth the mixture over the top of the crust.

Dollop the parsley pesto over the top of the cheese and distribute the roasted lemons on top of this. Sprinkle as many leftover sautéed leeks for garnish as you would like.

Drizzle with a little bit more Colavita Olive Oil and sprinkle with sea salt.

Bake in the oven for about 10 minutes.

Remove and drizzle with a little honey, garnish with more freshly chopped herbs (thyme and parsley) and add some coarsely chopped pistachio nuts for texture.

Serve!68


P R O C E S S

Place the lemon slices on a parchment-lined baking sheet

and place in an oven heated to 450°F.

Bake in the oven until the lemons start to wilt and

caramelize a bit – about 15 to 20 minutes.

I N G R E D I E N T S2 large lemons, sliced into 1/8” inch thick rounds and seeds removed

baking sheet

parchment paper

70


P R O C E S S

In the bowl of a food process or blender, combine the ¼ cup

Colavita Olive Oil, the fresh parsley, sea salt, lemon juice and

pistachios.

Blend until a grainy pesto forms.

Taste and adjust seasoning (more lemon juice or salt) if

desired.

If the sauce is too thick (as in it looks like it’s forming into

a ball in the base of your food processor), add a little more

Colavita Olive Oil and blend until it smooths out. Keep in the

refrigerator in a sealed container for up to a week.

I N G R E D I E N T SMakes 1 cup 1 bunch fresh parsley2 tbsp fresh thyme leaves (removed from the stems)¼ cup plus 4 tbsp Colavita Extra Virgin Olive Oil, divided½ cup roasted, unsalted pistachios2 tbsp fresh lemon juice

72


I N G R E D I E N T S

Colavita Olive Oil(Pure, Classic EVOO, or Argentinian)

Garlic cloves (as many as you like or as many as will fit on your baking sheet),

peeled and trimmed and cut into paper-thin slices

P R O C E S S

Preheat the oven to 350°F.

Place the garlic slices on a parchment-lined baking sheet.

Brush the slices with Colavita Olive Oil and place in the oven.

Allow the pieces to brown and “chip” in the oven for about

10 minutes. Some slices may chip more slowly or quickly, so

keep an eye on them and remove them when they are golden

brown.

Store them in an airtight container for up to two weeks.

Use as a garnish for salads (see the recipe on page 39),

pizzas and pastas.

73

74


P R O C E S S

Heat the oven to 325°F.

In a small bowl, whisk together the flour, polenta, baking powder, and

salt; set aside.

In a measuring cup, whisk together the eggs, olive oil, buttermilk, and

1 tablespoon lemon juice; set aside.

Brush a 9-inch by 5-inch loaf pan with olive oil and dust with flour;

set aside.

In the bowl of a food processor, pulse together 1 cup sugar, lemon

zest, and rosemary until combined. Add the egg and flour mixtures,

alternating in thirds and pulsing until just combined.

Spread batter into prepared pan and tap on counter to remove any air

bubbles. Rotating halfway through, bake 40-50 minutes or until done

and a toothpick comes out clean when tested. Allow to cool in pan 5

minutes before removing and placing on a wire rack.

Meanwhile, make the lemon glaze. Bring remaining 1/2 cup sugar and

remaining 1/4 cup lemon juice to a boil in a heavy bottom sauce pan.

Reduce heat to low and simmer until the mixture thickens, about 5

minutes.

Brush warm glaze over warm cake and cool completely (if you can

resist!) before serving.

TIPS: Also makes three 5-1/2-inch by 3-inch mini loaves (reduce

baking time to 30-35 minutes). Line pan bottoms with parchment

paper for easy removal.

A food processor is not required — you can use an electric mixer or

simply mix by hand — just be sure to work the sugar, lemon zest,

and rosemary together as this helps to distribute those flavors evenly

through the cake.

This cake freezes extremely well. Allow to cool before wrapping in wax

paper or plastic wrap.

I N G R E D I E N T S1 1/4 cups all-purpose flour

1/4 cup Colavita Polenta Cornmeal

1 tsp baking powder

1/2 tsp salt

2 large eggs

1/4 cup plus 2 tbsps Colavita Extra Virgin Olive Oil

1/2 cup buttermilk

1/4 cup plus 1 tbsp freshly squeezed lemon juice, divided

1 1/2 cups granulated sugar, divided

2 tbsps lemon zest

2 tsps finely minced fresh rosemary leaves

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76


P R O C E S S

Over medium heat, warm oil in a heavy bottom

sauce pan. Remove from heat and stir in the

sugar, lemon juice and zest, and salt.

Whisk in the egg yolks and cream until smooth

and return to heat stirring constantly until the

mixture is thick enough to cling to the back of a

spoon, about 3 minutes. Do not allow the mixture

to boil.

Pour the curd through a fine mesh strainer into

a small bowl. Cover the surface of the curd with

plastic wrap to prevent a skin from forming and

refrigerate until ready to use.

I N G R E D I E N T SMakes 1- ¹/³ cups

6 tbsps Colavita Extra Virgin Olive Oil

½ cup granulated sugar

Juice and zest from 3 lemons, about ½ cup juice and 2 tbsps zest

¼ tsp coarse sea salt

4 large egg yolks, preferably pasture raised

1 tbsp heavy cream

77

HEARD OF CURD?Fruit curd is a delicious intensely-flavored spread that’s a perfect alternative to traditional jams usually

served with breads, muffins, and scones. Smooth and creamy, our Perfect Olive Oil Lemon Curd uses

only 7 ingredients and is both sweet and tart at the same time. We prefer our Colavita Premium Extra

Virgin Olive Oil in this recipe because of its spicy notes that mingle beautifully with the brightness of

the lemon. It’s the perfect accompaniment to our Lemon-Rosemary Olive Oil Pound Cake!

78


a nice glass of wine with a delicious Italian meal? We have our own wine cellar at Colavita featuring red and white varieties.

Need help choosing the right bottle? No problem, our Wine Pairing Guide on the following pages will lead you in the right direction. The glasses are up to you.

h o w o u l d n ’ t e n j oy

Colavita Verdicchio di MatelicaVerdicchio di Matelica, a dry white wine, DOC from the Marche region of central Italy, is one of Italy’s very top white wines. The vineyards are located at an altitude of 400 meters on slopes that form part of the Apennines. The landscape is varied and undulating. Many of the hills are crowned with castles that were constructed between the 12th and 14th centuries.

The terroir is ideal for the cultivation of vines as the climate is continental and the soils are mineral rich with a calcareous clay content. The wine is noted for its fresh fragrant and harmonious character. It shows fine balance and structure and has great complexity when aged for several years. As it ages, it becomes more full bodied and has softer acidity than the younger Verdicchio wines.

The subtle Verdicchio flavors and delicate aromas allow it to pair very well with a variety of foods. We enjoy it with oysters, salt crusted fish, prosciutto and Caprese salad.

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Colavita Pinot Grigio di TrentinoOur Pinot Grigio comes from the Trentino-Alto Adige appellation in the province of Trentino. This area of Italy is influenced by the Alps, with high elevations that promote a cool growing climate to produce bright, crisp, white wines. As a result our Pinot is clean and refreshing with the delicate flavors of blossom and honey.

Enjoy it with sauteed shrimp, light pasta dishes, delicate white fish and fresh salads.

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Colavita Valpolicella RipassoRipasso is a style of wine made from a blend of partially-dried red grapes. Our Ripasso is made with Corvina, Rondinella and Corvinone grapes and comes from the Valpolicella appellation in the province of Veneto. The warm, Adriatic coastal plains and river valleys in the region of Italy are ideal for Valpolicella Ripasso.

Our Valpolicella Ripasso is full bodied with notes of spice and wild berries. Pair it with cheeses of the region and free-range beef for a delightful dinner party or pair it with rich dark chocolate for a night in.

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Colavita Pinot Noir di PaviaOur Pinot Noir comes from the Pavia appellation in the province of Lombardy. The Alps to the north and the Po Basin to the south allow our Pinot Noir fruit to grow in low-lying valleys with consistent temperature and humidity, producing bright, fruit-forward wines. This beautifully balanced wine has aromas of sweet cola and blackberry and a velvety finish. While we love this wine on it’s own, we also enjoy it with pan-seared chicken, roasted duck, cedar-plank salmon and beef Carpaccio.

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is committed to bringing you recipes that feature our favorite heart-healthy ingredient — olive oil, of course!

To learn more about Colavita, please go to: www.colavita.com

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Colavita's Spring Pantry Guide

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