Use our fruity and sweet Biancolilla three ways: to make this punchy arugula pesto, sauté bell peppers, and then drizzle a little onto this amazing sandwich you can cook inside on cast iron or outside on the grill- even camping!
Keep this savory Nocellera granola on hand for your next merenda - afternoon snack- to help with a pick me up, with just a little kick from Aleppo-style pepper and lots of protein to keep you going until la cena- dinner.
Using our Biancolilla variety will give you muffins that are light and tender with a fresh buttery flavor that brings out the brightness in the lime and is then balanced with sweet blueberries. If you haven't used olive oil in sweet cooking before, this is a great recipe to start with!
This fast (less then 30 minutes! really!) entree salad is equally delicious warm or room temperature, is great for leftovers, and the perfect fast light meal to enjoy the bold fresh flavor of our Nocellara olive oil. Save time by slicing the shallots and chopping olives while lentils are cooking. For the olives, use Nocellara olives, which you can find in American markets labelled as Castelvetrano.
Serves 3-4 for a light meal, or 6-8 as a side dish, stretch the dish into a heartier meal by topping salad portions with grilled fish or lamb.
Ingredients
Instructions
Rinse lentils in a fine mesh strainer, pick over, then place in a 3 or 4 qt pot along with garlic cloves, thyme, and kosher salt. Cover with enough water coming up two inches above lentils, put lid on pot. Heat over high heat until boiling, then remove lid, lower heat to a simmer and cook for 15-20 minutes, stirring occasionally for even cooking, until lentils are tender but still al dente.
Meanwhile, place sliced shallot in a small bowl with the red wine vinegar and let sit while lentils cook.
When lentils are cooked, drain in a fine mesh strainer, pick out thyme stems and garlic cloves and discard. Place lentils in a bowl. While still warm, stir in golden raisins. Toss occasionally until no longer streaming. You want to add the raisins while the lentils are still hot to plump the raisins with the steam. After the lentils are no longer hot, but are now warm (a few minutes), whisk the Nocellara olive oil into the shallot/vinegar mixture to make a dressing. Add shallot dressing to lentils, along with castelvetrano olives and stir gently to mix all. Scatter arugula over a platter, pile lentil salad on top, and then scatter the pistachios all over. Serve warm or at room temperature.
Buon Appetito!
It gives us immeasurable pride and pleasure to announce that Olio Taibi has been awarded Gold and Silver medals at the world's largest and most important olive oil competition, held by the Olive Oil Times in New York City:
Gold Award for Olio Taibi Nocellara Organic Extra-Virgin Olive Oil
Silver Award for Olio Taibi Biancolilla Organic Extra-Virgin Olive Oil
We are so grateful for the many hearts and hands in the dedicated process that go into making every bottle of Olio Taibi an authentic and uncompromised experience, a long-standing family tradition, and a world class olive oil.
Watch Giuseppe Taibi receiving the award from Curtis Cord, publisher of Olive Oil Times, and President of the New York World Olive Oil Competition.
Related links:
Olio Taibi profile on the Official Index of the Best Olive Oils in the World
Italian Producers Rejoice After Strong Showing at World Olive Oil Competition | Source: Olive Oil Times
Passion Unites Italy’s Award-Winning Producers | Source: Olive Oil Times
Best Olive Oils for 2018 Revealed | Source: Olive Oil Times
