Sweet, acidic, and jammy, tomatoes confit in Extra Virgin Olive Oil elongate the life of the sun-sweetened fruit, and make for an exceptional sauce. Serve over whipped yogurt as an appetizer, spread into your favorite sandwich, or as a side to grilled beef.

Using Extra Virgin Olive Oil to slowly poach delicate white fish, this recipe is both delicious and heart-healthy. Fork tender with just the right notes of vegetal, peppery Extra Virgil Olive Oil to tickle your senses, fresh Halibut slowly cooks to deliver the most succulent rendition of the delicate white fish you'll ever experience.

Confit cooking is a method of preservation in which items are slowly cooked in fat or oil at a very low temperature, rendering tender, caramelized morsels of richly flavored food. One of the best (and simplest) things to confit is garlic. Bringing out its sweeter, nuttier characteristics, conffiting the illustrious allium in olive oil not only delivers an abundance of caramelly garlic to use however you please, but also infuses the olive oil with garlic's spicier and fresher qualities.

For decades, the Mediterranean Diet has been lauded by doctors, scientists, and nutritionists for its evidentiary reduction in cardiovascular disease, neurodegenerative diseases, cancer, type two diabetes, and weight loss for those struggling with obesity. With only small inclusions of lean meats like poultry, fish, and dairy, Extra Virgin Olive Oil serves as the main source of added fat and plays a crucial role in the success of this health-focused way of eating.

Bringing influences from Arabia, Greece, Spain, and France, Sicilian caponata is an expression of the islands history. Stewed into a deliciously tangy, sweet and sour agrodolce sauce, eggplant is traditionally the hero of the classic dish. This adaptation swaps eggplant for hearty squash, making it the perfect dish to serve for the holidays.

Native to the Monti Sicani region of Sicily, the Biancolilla Centinara olive tree species was thought to be extinct until a team of researchers at the University of Palermo, including our Chief Scientist and Master Botanist, Dr. Pasquale "Mimmo" Marino, rediscovered it. Self-pollinating and quick to produce fruit, Mimmo recognized the importance of this varietal and carefully nurtured the species to once again thrive in the soils of its heritage.

This classic Sicilian comfort food is great around the holidays or as a side dish anytime of the year. What better way to enjoy this unique vegetable than with this flavorful Italian tradition.

Enjoy these delicious and flavorful Swordfish rolls as a part of your Feast of the Seven Fishes or just by themselves. Buon appetito!