-
Banana Nut Bread
Delicious and comforting... serve alone for breakfast or warm and top with a scoop of vanilla icecream for dessert.
-
Berlingozzi Cookies
- Courtesy of Chef Brunero Terzini
A delcious, soft biscotti.
-
Blueberry Muffins with Extra Virgin Olive Oil and Orange Zest
Extra virgin olive oil, cherry-infused balsamico and orange zest add new flavors and depth to this breakfast classic. Fresh berries work best, but can be substituted with frozen berries in a pinch. Raspberries and blackberries are also equally delightful.
-
Carrot Cake
Rich, savory, and sweet.
-
Cinque Apple Tart
Enjoy a twist on an authentic Italian treat, farinata, with the addition of sweet apples combined with cinnamon and sugar.
-
Farro and Mushroom Burgers
Courtesy of Chef Suvir Saran
-
Italian Olive Oil Cake with Kumquats and Toasted Almonds
- Courtesy of Chef Norman Van Aken
A deliciously moist dessert
-
Olive Oil Cake with Lemon Rosemary & Pine Nuts
- Courtesy of Executive Pastry Chef Hedy Goldsmith
A delectable sweet and savory recipe that incorporates baking with extra virgin olive oil.
-
Olive Oil Sauternes Cake
- Courtesy of Chef Charlie Trotter
Try serving this along with some warm pear compote and caramel ice cream.
-
Pecan Shortbread Cookies
- Courtesy of Chef Art Smith
A delightful rich and buttery cookie perfect for anytime of day
-
Pignoli Polenta Cookies
Not too sweet or heavy; perfect with coffee or after dinner with Vin Santo.
-
Rich and Fudgy Mini Brownies
Hits the sweet spot
-
Strawberry-Almond Shortbread Napolean with Basil and Gran Riserva Balsamico
- Courtesy of Chef Charlie Trotter
Aged balsamic adds a sweet complexity to the flavor
-
Super Moist Brownies
- Courtesy of Chef Christina Pirello
The richness of the extra virgin olive oil creates the perfect brownie.
-
Trentino Apple Balsamico Macertated Strawberries & Basil
The crisp sweetness of Trentino Apple Balsamico is perfectly balanced with juicy fresh strawberries.
-
Walnut Orange Spice Cake
- Courtesy of Chef Caprial Pence
Prepared for, and inspired by, Dr. Andrew Weil.
