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.
Fresh, Resonant, and Bold
Combining the unique and discerning palate with the freshly picked and cold-pressed olives from our farm, you can now taste the best of Italy through Chef Akunowicz’ deft lens. This full-bodied, round, and smooth olive oil delivers notes of pink pepper, wet grass and freshly bloomed wildflowers. Enjoy with freshly made pasta, savory and spongy focaccia, farmers cheese, cucumber salad, and red snapper.
Chef Akunowicz Cooks with Grace and Finesse
Chef Karen Akunowicz’ cooking highlights exceptional ingredients through traditional and modern mediums, introducing beloved Italian classics with a twist of contemporary innovation. The grace and finesse behind her cuisine stems from her time cooking at L’Avian Blu Enoteca in Modena, and has continued to blossom through her immersion in Italian food culture and heritage. Chef Akunowicz channels her passion for Italian heritage ingredients and techniques into her restaurants, Fox & the Knife Enoteca and Bar Volpe Ristorante & Pastificio, and exhibits her talents in season 3 of Guy Fieri’s Tournament of Champions. Discovering Bona Furtuna on her journey of the exploration of heritage Italian products, she has become a loyal and enthusiastic ambassador.
This is a special product
When I ordered this olive oil I was hoping for something that stood out and this is absolutely special.