Our summer Tomato, Burrata and Arugula Salad drizzled with our world-class Heritage Blend Olive Oil is a refreshing pleaser for a quiet summer night.

We all love the tangy, crispy, salty bites of a fresh giardiniera salad. Using crispy Parmigiano-Reggiano cups as a vessel, this appetizer hits all the bases: it is fun, it is delicious, and there's no extra tableware necessary!

Slowly braised so to fall-off-the-bone, this rich and luscious braised lamb shank can be served over polenta, with roasted potatoes, or alongside your favorite grilled spring vegetables.

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.

Light, fresh, and redolent with brine, feta cheese is a crumbly and exquisite representation of the Mediterranean. Traditionally made from sheep's cheese, the Greek masterpiece adds a distinctly salty punch wherever its welcomed. Roasted at a high temperature, Feta caramelizes. Drizzled with wildflower honey and a sprinkling of fresh herbs and fiery chili flakes and you get the perfect appetizer.

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.

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.

A staple throughout Italy, spezzitano recipes vary depending on who's cooking. Where some use beef, others use veal. While some are purists, many add tomatoes and herbs to add complexity. In northern Italy, spezzitano di manzo is served with polenta, while in the south, it is more typically enjoyed with crusty bread. At the end of the day, a good soffritto, fresh aromatics, and lots of patience, served alongside a beautiful Etna Rosso, will make this dish a family favorite in no time.