Chef Fabrizio Bazzani's recipe for gnocchi using Wild Mushroom & Sage Olive Oil. This Italian dish was historically served to the clergy on Fridays, when consuming meat was prohibited. It so delicious that the priests were said to eat it until they choked, hence the name, "Strangolapretti." For another version, try using spinach instead of chard.
"Carpaccio di Finnoccio con Arance Rosse e Mango." Chef Fabrizio Bazzani brings us this mouthwatering recipe for fennel carpaccio, with blood oranges and mango, using our Robust Extra Virgin Olive Oil and Sicilian Sea Salt.
Chef Fabrizio Bazzani brings us this vegetarian Cous Cous alls Trapanese recipe using Persian Lime Olive Oil and Harissa Olive Oil.
This creamy vegetable and oyster stew comes to us from Chef Dan Spitz, featuring the Meyer Lemon Fused Olive Oil and French Provencal Sea Salt.
Creamy risotto can be served as a main dish or along side beef or chicken. Perfect for holiday dinners or as a vegetarian main course! This recipe comes to us from Chef James Frese.
Chef James Frese brings us an old world citrus zest cake topped with a dollop of sweet cream. An orange slice macerated in Tangerine Balsamic completes this bright, flavorful confection.
This recipe incorporates butternut squash, mushrooms and white wine. Risotto is the ultimate comfort food!
This recipe combines wild rice and toasted pine nuts for a delicious salad - perfect for Rosemary lovers!
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P: 1-844-4OLIVEOIL (1-844-465-4836)
Saratoga Olive Oil Company’s mission is to provide the consumer with the freshest Extra Virgin Olive Oil in the world. At Saratoga Olive Oil Co., we follow the olive crush in the northern and southern hemispheres to provide the consumer with the most recently produced and healthiest oils found anywhere in the world. Our motto is “The best olive oil is the freshest olive oil”