Olio Taibi "Biancolilla" Food Pairings

The Sicilian-inspired salad's flavor combination of fennel's sweet licorice flavor, juicy tart grapefruit and smooth avocado topped with salty Parmesan is a welcome addition to any meal any time of the year.

You'll be surprised at just how satisfying this recipe's classic, clean flavors actually are. Conchiglie con Cavolfiore is southern Italian comfort food at its finest, healthiest, and cheapest. Don't be afraid of the anchovies! They really make this dish and even fish haters will find them undetectable. Enjoy!

Orange Olive Oil Cake. A refreshingly light tasting yet very moist cake made with fresh squeezed orange juice, orange zest and your favorite mild olive oil

Highlight the fresh flavors of artichokes and transport your kitchen to Rome with Eataly Magazine's recipe for carciofi alla romana.

Our Test Kitchen tests hundreds of recipes every year, from salads and stews to cakes and pies. As the end of the year approaches, we asked the chefs to share…

The olive oil foam is a great innovative way to incorporate olive oil with a different texture to any dish. The olive oil foam is very easy to make and it is served warm.

Ingredients:

✧ Biancolilla extra virgin olive oil is produced exclusively with the “Biancolilla” olive variety organically grown in the Taibi family estate near the Valley of the Temples in Agrigento, Sicily, a UNESCO World Heritage site. ✧ This olive oil exhibits fruitiness, green grass, almond, sweetness, bitterness, medium pungency, and notes of red pepper. ✧ We call Biancolilla the “Cashmere glove” of flavor and it is ideal on dishes that are typically paired with white wine, such as delicate…

Chermoula is a textured North African marinade made of herbs, oil, and lemon juice. Here, it makes a fresh and fragrant topping for roasted carrots.

If you have ever eaten a Caprese salad and wished that you could linger with it longer, that there were more tomatoes to spear with your fork, or more milky slices of cheese on the plate, then this is the dish for you Best at the height of tomato season, it embellishes on the classic Caprese, taking its five simple elements — mozzarella, tomatoes, basil, salt and olive oil — and adding roasted peppers, caperberries (or capers), olive and prosciutto The result is a luscious lunch or light…

Caprino fresco is a soft, tangy Italian goat cheese, and here, it lends a deep creaminess to a caper salsa that is draped over grilled asparagus The recipe, from the chef Yotam Ottolenghi, is quickly prepared Bread may be needed to sop up the rest of the salsa

A cake for when it's too cold to go out for more butter and that bowl of winter citrus is nearing its peel-by date.

A few years ago, before sous vide infiltrated restaurant kitchens, every other menu featured a "slow-cooked" fish or shellfish. Slow cooking may sound like a daunting technique, but it's really just what it advertises -- fish or shellfish cooked gently and patiently over low heat, usually in a warm bath of olive oil or butter. Slow poaching is now the technique I use most often on weeknights when I'm busy and want a low maintenance but delicious main course, and for dinner parties, when I…

NYT Cooking: A favorite island vegetable combines with raisins and saffron to introduce a sweet element to a savory, salty mix. Cauliflower is a favorite vegetable in Sicily, though the variety used most often is the light green cauliflower that we can find in some farmers’ markets in the United States. I found the recipe upon which this is based in Clifford A. Wright’s first cookb...

Squid (or calamari, its Italian name) can be prepared in a variety of ways — fried, braised, grilled and roasted — and all are good In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard, fennel, anchovy, pecorino and pine nuts.

Winter is the season when many kinds of citrus fruits suddenly appear For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display It’s fine to use just one kind of orange, blood oranges being the classic example.