Top 5 Recipes using IGP Extra Virgin Olive Oil Toscana
Classic Caprese Salad with Tuscan Olive Oil Dressing
Ingredients:
4 ripe tomatoes
1 fresh mozzarella ball
Fresh basil leaves
3 tablespoons organic extra virgin olive oil from Tuscany
Balsamic vinegar
Salt and freshly ground black pepper
Instructions:
Caprese salad is a quintessential Italian dish, and when made with Tuscany’s organic IGP Extra Virgin Olive Oil Toscana, it becomes even more delightful.
Slice the tomatoes and mozzarella into 1/4-inch thick rounds.
Arrange the tomato and mozzarella slices on a serving platter, alternating them.
Tuck fresh basil leaves between the tomato and mozzarella slices.
Drizzle your Tenuta Le Mandoralie organic extra virgin olive oil generously over the salad.
Splash a few drops of balsamic vinegar.
Season with salt and freshly ground black pepper to taste.
Serve immediately and savor the harmonious blend of flavors enhanced by the rich, fruity notes of Tuscan olive oil.
Tuscan Ribollita: Hearty Vegetable Soup
Ingredients:
1/2 cup organic extra virgin olive oil from Tuscany
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 bunch kale, stems removed and leaves chopped
1/2 cup chopped fresh basil
1/2 loaf stale bread, torn into pieces
Salt and pepper to taste
Grated Pecorino Romano cheese for serving
Instructions:
Tuscan Ribollita is a rustic, flavorful soup that celebrates the robust flavors of Tuscany’s olive oil.
Heat your Tenuta Le Mandoralie extra virgin olive oil in a large pot over medium heat.
Add the onion, carrots, celery, and garlic. Sauté until softened.
Stir in the cannellini beans, diced tomatoes, and kale.
Add basil and torn bread pieces.
Pour in enough water to cover the ingredients.
Simmer for about 30 minutes, stirring occasionally, until the bread breaks down and the soup thickens.
Season with salt and pepper to taste.
Serve hot, drizzled with more organic extra virgin olive oil and a sprinkle of grated Pecorino Romano cheese.
Pappardelle Pasta with Tuscan Olive Oil and Wild Mushrooms
Ingredients:
8 oz pappardelle pasta
2 cups mixed wild mushrooms (such as porcini, chanterelles, or shiitake)
3 tablespoons organic extra virgin olive oil from Tuscany
2 cloves garlic, minced
1/4 cup dry white wine
2 tablespoons fresh thyme leaves
Salt and freshly ground black pepper to taste
Grated Parmesan cheese for serving
Instructions:
This pasta dish combines the earthy flavors of wild mushrooms with the exquisite taste of Tuscan olive oil.
Cook the pappardelle pasta according to package instructions until al dente.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the wild mushrooms and cook until they start to brown.
Pour in the white wine and cook for another 2-3 minutes until the wine has reduced slightly.
Stir in the thyme leaves and season with salt and freshly ground black pepper.
Drain the cooked pasta and add it to the skillet with the mushroom mixture.
Toss everything together, drizzle with more organic extra virgin olive oil, and serve hot with grated Parmesan cheese.
Bruschetta with Tomato and Basil
Ingredients:
4 ripe tomatoes, diced
1/4 cup fresh basil leaves, chopped
2 cloves garlic, minced
1/4 cup organic extra virgin olive oil from Tuscany
Salt and freshly ground black pepper to taste
1 baguette, sliced into 1/2-inch thick rounds
Instructions:
Bruschetta is a simple yet delicious appetizer that showcases the freshness of tomatoes and the quality of Tuscan olive oil.
In a bowl, combine the diced tomatoes, chopped basil, minced garlic, and organic extra virgin olive oil.
Season the mixture with salt and freshly ground black pepper to taste.
Toast the baguette slices until they are crispy on the outside but still soft on the inside.
Rub the toasted bread with a garlic clove for extra flavor.
Spoon the tomato and basil mixture generously onto each slice of bread.
Drizzle a bit more IGP Extra Virgin Olive Oil Toscana on top.
Serve as a delightful appetizer or a light snack.
Grilled Tuscan Steak with Olive Oil and Rosemary
Ingredients:
2 boneless ribeye or T-bone steaks
1/4 cup organic extra virgin olive oil from Tuscany
4 cloves garlic, minced
2 sprigs fresh rosemary
Salt and freshly ground black pepper to taste
Instructions:
Tuscan cuisine is famous for its hearty meats, and this grilled steak recipe is a prime example of that.
Preheat your grill to high heat.
Rub the steaks with minced garlic and season generously with salt and freshly ground black pepper.
Drizzle both sides of the steaks with organic extra virgin olive oil.
Place the steaks on the hot grill along with the rosemary sprigs.
Grill for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your preferred level of doneness.
Remove the steaks from the grill and let them rest for a few minutes.
Slice and serve with a drizzle of more olive oil and the grilled rosemary for a fragrant touch.
Tuscany’s organic extra virgin olive oil from Tenuta Le Mandorlaie is a true treasure in the world of culinary delights. Its fruity and robust flavors can enhance both simple and complex dishes, making them shine with Mediterranean flair. Whether you’re preparing a classic Caprese salad, a hearty ribollita soup, a pasta dish with wild mushrooms, bruschetta with tomato and basil, or a succulent grilled steak.
