Discover our olive oils, learn how to better enjoy them, and find suggestion about how to use them to enhance the taste of your home made recipes.
Serves 2/3 people:
- 700 gr/ 24,69 oz. mountain potatoes
- 500 ml / 16,9 oz. vegetable stock
- 1 saffron sachet
- 2/3 slices 100 g / 3,52 oz. salmon
- 3/4 handfuls of unroasted pistachios
- extra virgin olive oil Molensis
- salt and pepper to taste
- Peel the potatoes, wash and cut into small pieces.
- Boil and drain them well, add the saffron and blend everything until a smooth and homogeneous cream is obtained.
- Add some salt.
- Meanwhile, sear the salmon, without adding any dressing, for a couple of minutes on each side (or more, it depends on the thickness of the slice).
- Peel the pistachios and crush them coarsely.
- Pour the cream into a bowl, add the pieces of salmon, chopped pistachios, a drizzle of Molensis extra virgin olive oil and a sprinkle of white pepper.
- 250 gr of fresh ricotta
1 bunch of aromatic herbs (sage, basil, rosemary, mint, etc.)
- 2 tbsps of Classic extra virgin olive oil
- 200 g linguine pasta
- 1 tbsp of desalted capers
- 1 pinch of fleur de sel
- Cook the linguine in abundant salted water and drain al dente.
- In a bowl, add the
Classic extra virgin olive oil and the well-drained ricotta.
- Add chopped aromatic
herbs and coarsely chopped or whole capers.
- Season the pasta with the ricotta cream.
- Serve both cold and hot.
- 9 cabbage leaves
- 300 g ground beef
- One stick of celery
- 1/2 onion
- 1 carrot
- 1 glass of white wine
- 1 egg
- Tulsi oil to taste
- 80 g grated parmesan
- Classic extra virgin olive oil to taste
- Salt and pepper to taste
- Wash and remove the central ribs from the cabbage leaves, boil them in plenty salted water. Once softened, let them cool in iced water and dry well.
- Mince the celery with the carrot and onion, pour a drizzle of Classic extra virgin olive oil in a pan and sauté the chopped vegetables together with the minced meat, salt and pepper.
- Deglaze with white wine and cook for about ten minutes. Once ready, let it cool and add the cheese and the egg.
- Fill each cabbage leaf with part of prepared mixture and wrap them around themselves in small bundles.
- Add more parmesan and a drizzle of Classic extra virgin olive oil.
- Bake in a static oven at 180º until golden brown and, season with Tulsi oil before serving.
- 150 g Carnaroli rice
- 1 tbsp Parmesan cheese
- 1 tsp saffron
- aromatic herbs
- Granverde oil
- 1 anchovy fillet
- Toast the rice, when the grains are hot pour boiling water and start cooking.
- When half cooked add the saffron melted in a little water.
- Shrink the rice more than expected and whisk with Granverde oil and parmesan
- Place in a pan and let it cool in the fridge.
- Make rice disks with a bowl and compact them with a spoon.
- Heat a non-stick pan and toast the rice on both sides.
- Serve warm adding the anchovy fillet in the center, the aromatic herbs, the parmesan flakes and a drizzle of Granverde oil.
- 1 celery
- 2 carrots
- 1 onion
- 1 potato
- 1 bunch of black cabbage
- 100 g /3.52 oz white beans
- 50 g/1.76 oz tomato sauce
- 1-2 leaves laurel
- thyme to taste
- 80 ml/2.7 oz Rose of Mary oil
- salt to taste
- 80 ml/2.7 oz Classic extra virgin olive oil
- Soak the white beans for 8 hours, boil and cook them for 2 hours.
- Finely chop the carrot, onion and celery.
- Place them in a pan with Classic extra virgin olive oil and brown.
- Clean and cut the black cabbage: the lower part into smaller pieces, while the upper one into larger ones as it’s more tender.
- Cut the potato into small cubes and let them brown, cover with broth.
- When partially cooked add the white beans, the tomato sauce and herbs.
- Let it bake for at least 30 minutes until creamy.
- Season with salt and serve the soup with a drizzle of Rose of Mary oil and small fried bread croutons.
- 200 g, (7,05 oz) beans
- 12 shrimps
- a couple of handfuls cherry tomatoes
- 4 tbsp Colonna Granverde
- Cyprus Black Sea salt flakes, white pepper
- 1 tbsp Colonna Classic extra virgin olive oil
- fresh purple basil leaves
- Clean the shrimps removing their shell and the interiors, wash the cherry tomatoes
and cut them in two parts, let them marinate in Granverde oil, Cyprus salt and white
pepper for at least half an hour.
- In the meantime wash the beans and cook them in slightly salted boiling water for 40
- Then blend it with a mixer adding some tbsp of cooking water in order to obtain a
- Grill the shrimps one minute per side.
- Place the bean puree on a serving dish and add the grilled shrimps, the marinated
cherry tomatoes and dress with a pinch of white pepper, a drizzle of Granverde oil
and some purple fresh basil leaves. It can be also served at room temperature.
- 2 aubergines ( 600 g / 21.164 oz.)
- 1 red onion
- 2 ribs celery
- 2 zucchini
- 1 yellow pepper
- 1 red pepper
- 2 tbsps raisins
- 20 g (0.7 oz.) salted capers
- 20 g (0.7 oz.) pine nuts
- 200 g (7.05 oz.) tomato sauce
- ½ glass vinegar
- 50 g (1.76 oz.) sugar
- salt to taste
- 80 g (2.82 oz.)“ ITRANA”, organic green olives in brine
- CLASSIC extra virgin olive oil to taste
- Peperoncino oil (chili) to taste
- Buffalo stracciatella cheese to taste
- 1 lemon
- a few slices of homemade bread
- Wash the aubergines and cut them into pieces. Place them in a bowl with water and
lemon juice so they don’t turn black.
- Soak the raisins and rinse the capers under running water.
- Toast the pine nuts in a non-stick pan until golden.
- Slice the onion and cut the celery into small pieces, sauté them in a large pan with Classic extra virgin olive oil for a few minutes.
- Add the rinsed capers, squeezed raisins, pine nuts and olives.
- Stir and after two minutes, add the tomato puree, vinegar and sugar.
- Season with salt.
- While the sauce begins to cook, cut the courgettes and the peppers into strips
and slices, add them to the vegetables.
- Finally add the aubergines and continue cooking over low heat for about 20 minutes.
- The vegetables should remain slightly crunchy.
- Add salt if necessary and leave to cool.
- Cut the slices of bread into sticks and toast them in a pan with a drizzle of Peperoncino oil (chili).
- Serve the caponata with a spoon of stracciata di bufala cheese, a few more drops of
Peperoncino oil and crunchy bread slices.
- 200 g veal strips
- Rose of Mary oil to taste
- 80 g parsley
- 1 ice cube
- Salt to taste
- Classic extra virgin olive oil to taste
- Pepper to taste
- Blend the parsley with an ice cube, Classic extra virgin olive oil and salt, to obtain
the parsley sauce .
- Keep aside.
- Quickly toss the strips of veal (straccetti) in a hot pan for 30 seconds with a drizzle of Classic extra virgin olive oil, salt and pepper.
- Season them with Rose of Mary oil and serve with the parsley sauce and the herbs.
- 300 g (10.58 oz.) peeled red lentils
- 2 shallots
- 1 clove of garlic
- 2 carrots
- 600 ml (20.28 oz.) vegetable broth (or water)
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp curry
- 2 pinches of paprika
- ½ tsp of cinnamon
- 1 cm of fresh ginger
- 1 bay leaf
- 1 tbsp of Classic extra virgin olive oil
- 1 tbsp of Tulsi citrus oil (basil)
- Black pepper and salt to taste
- Some sprouts and basil leaves
- Pour the Classic extra virgin olive oil in a pan and fry shallots and carrots, previously
- Add also peeled and crushed clove of garlic. Put on all the chopped spices and cook for 1-2 minutes, all the essential oils will come out and enhance the scent.
- Now add the rinsed lentils and cook for a couple of minutes.
- Pour two cups of broth or hot water, salt, and let the lentils simmer low until they are soft (about 15 -20 minutes).
- Add more hot water if it gets too dry. It is possible to blend a part of the lentils for a more velvety consistency.
- Season with salt and serve with a drizzle of Tulsi citrus oil (basil).