We've collaborated with talented chef Karen Akunowicz to design an extra virgin olive oil just for her. Drizzled with her exclusive Chef's Blend olive oil, this recipe highlights the qualities of fresh and simple Italian ingredients.

Bring the fresh and bright flavors of James Beard Award winning chef Karen Akunowicz home with her Peach and Tomato Panzanella Salad. Tossed with her exclusive Bona Furtuna Chef's Blend extra virgin olive oil, savor the nuance of her culinary finesse with every bite.

With over 12,000 olive trees of 9 different varieties growing in the foothills of Monte Barrau, it is the combination of the best Sicilian olives, our farm's biodiversity, and our closed-loop production system that produces our award-winning, world-class extra virgin olive oil.

When we think of romantic dinners for two, visions of dimmed lights, flickering candles, and soft music spring to mind. Why not extend the romance past the enjoyment of a meal to include the preparation? We've put together a delicious, romantic, and playful way to celebrate Valentine's Day together this year.

Allow the warm, rich scent of crispy chicken skin to fill your home and permeate your senses with nostalgia. Combining the aromatic flavors of our Herbe di Sicilia blend and bright Lemon Blossom Honey to brighten each bite, serve this melt-off-the-bone chicken with crispy potatoes, fresh salad, or lemon-drenched pasta.

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.