Recipes

Experience the flavor and quality of Zagarello olive oil in these traditional Italian recipes that have been passed down through generations of our family.

Mangia!

Pane Cunzato Siciliano

  • 1 kg of freshly baked Sicilian bread
  • A few anchovy fillets in oil
  • A few slices of Primo sale cheese
  • 2 tomatoes
  • Dried oregano as needed
  • Zagarello extra virgin olive oil
  • Salt and pepper
  1. Cut the bread in half. Drizzle both halves with plenty of Zagarello extra virgin olive oil.
  2. Cut the tomatoes into slices.
  3. Layer the bread with anchovy fillets, the cheese, some slices of tomato, and sprinkle with dried oregano, salt & pepper.
  4. Reassemble the bread & and enjoy!

Insalata Di Finocchi E Arance Alla Siciliana

  • 3 oranges
  • 1 fennel
  • A pinch of salt
  • Zagarello extra virgin olive oil
  1. Peel the raw oranges and slice them
  2. Cut the fennel into thin slices
  3. Season with Zagarello olive oil and salt & enjoy!

Spaghetti Aglio Olio Extravergine Di Oliva E Peperoncino

  • 360 g of spaghetti
  • 2 cloves of garlic
  • 1 sprig of fresh parsley
  • Fresh chili pepper (dry is fine too)
  • Zagarello extra virgin olive oil
  • Salt as required
  1. In a tall saucepan, bring the water to the boil to cook the spaghetti.
  2. In a non-stick pan, add Zagarello olive oil, the 2 peeled garlic cloves, and the chilli pepper cut into pieces. Leave to cook for a few minutes and when the garlic is golden, remove it from the pan.
  3. Drain the spaghetti while still al dente, making sure to save a bit of the pasta water.
  4. Add the pasta to the sauce and sauté the spaghetti in the pan, mixing everything with a ladle of pasta water.
  5. Serve the spaghetti with a sprinkling of chopped parsley & enjoy!

Pasta alla Norma

  • One pound (450 g) rigatoni or penne
  • Two medium eggplants, cut into three-quarter-inch cubes
  • One-third cup Zagarello Extra Virgin Olive Oil, plus extra for finishing
  • Three garlic cloves, minced
  • One 28 oz can whole San Marzano tomatoes, crushed by hand
  • Twelve fresh basil leaves
  • One teaspoon sea salt
  • One-half teaspoon freshly ground black pepper
  • Five ounces ricotta salata, grated (or Pecorino Romano if unavailable)
  1. Sprinkle the eggplant with a little salt and let it rest for twenty to thirty minutes. Pat dry.
  2. Heat half of the olive oil in a large skillet over medium heat. Cook the eggplant until golden brown and tender, about eight to ten minutes. Remove and set aside.
  3. Add the remaining olive oil and garlic to the pan. Cook for about thirty seconds until fragrant.
  4. Stir in the crushed tomatoes, salt, pepper, and half of the basil. Simmer for twenty minutes.
  5. Meanwhile, cook the pasta until al dente. Reserve one-half cup of the pasta water before draining.
  6. Return the eggplant to the sauce and gently combine.
  7. Toss the pasta with the sauce, adding a splash of reserved pasta water if needed.
  8. Serve with grated ricotta salata, fresh basil leaves, and a final drizzle of Zagarello Extra Virgin Olive Oil.

Pasta with Escarole & Cannellini Beans

  • Twelve ounces orecchiette (or small pasta of your choice)
  • One large head escarole, washed well and roughly chopped (about six cups)
  • One 15 oz can cannellini beans, drained and rinsed
  • One-quarter teaspoon red pepper flakes (or more to taste)
  • One-quarter cup extra virgin olive oil (Zagarello)
  • One-half cup reserved pasta water
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Grated Pecorino Romano (optional)
  1. Bring a large pot of salted water to a boil.
  2. Add the escarole and blanch for two minutes. Use tongs to remove and set aside. Reserve about one and one-half cups of the cooking water.
  3. In the same pot, add the pasta and cook until al dente. Reserve one-half cup of pasta water, then drain.
  4. While the pasta cooks, heat Zagarello olive oil in a large skillet over medium heat.
  5. Add the garlic and red pepper flakes. Sauté gently for one to two minutes until fragrant (do not brown the garlic).
  6. Add the escarole to the skillet and cook for four to five minutes, stirring, until wilted and tender.
  7. Add the cannellini beans and stir to combine. Cook for two to three minutes, gently mashing some beans with the back of a spoon to create a creamy texture.
  8. Add the cooked pasta to the skillet along with a splash of reserved pasta water. Toss everything together, adding more pasta water as needed to create a light sauce.
  9. Season with salt and black pepper to taste.
  10. Serve hot with a drizzle of extra virgin olive oil and a sprinkle of Pecorino Romano, if desired.

Pasta with Broccoli Rabe & Sausage Crumble

  • Twelve ounces orecchiette (or your favorite short pasta)
  • One pound broccoli rabe, trimmed and chopped
  • One-half pound Sicilian sausage, casings removed
  • Three cloves garlic, thinly sliced
  • One-quarter teaspoon red pepper flakes (or more to taste)
  • One-half cup grated Pecorino Romano
  • 80 ml (one-third cup) Zagarello Extra Virgin Olive Oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  1. Bring a large pot of salted water to a boil.
  2. Add the broccoli rabe and blanch for two to three minutes. Use tongs to remove and set aside, reserving about one-half cup of the cooking water.
  3. In the same pot, cook the pasta until al dente. Reserve one-half cup of pasta water, then drain.
  4. While the pasta cooks, heat Zagarello olive oil in a large skillet over medium heat.
  5. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through.
  6. Add the garlic and red pepper flakes. Sauté for one minute until fragrant.
  7. Add the blanched broccoli rabe to the skillet and toss to combine. Cook for another two to three minutes.
  8. Add the cooked pasta to the skillet. Toss everything together, adding reserved pasta water as needed to create a light sauce.
  9. Stir in the Pecorino Romano. Season with salt and black pepper to taste. Serve hot.

Cold Octopus Salad

  • One pound (450 g) octopus
  • One medium potato, peeled and cubed
  • One-half red onion, thinly sliced
  • One celery stalk, thinly sliced
  • Two tablespoons capers, rinsed
  • One-quarter cup fresh parsley, chopped
  • Juice of one-half lemon
  • 60 to 80 ml Zagarello Extra Virgin Olive Oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  1. Rinse the octopus under cold water.
  2. Bring a large pot of water to a boil. Add the octopus and cook for thirty-five to forty-five minutes, or until tender (a fork should pierce it easily).
  3. Remove the octopus and let it cool in the cooking water for fifteen to twenty minutes. Drain and let cool completely.
  4. Cut the octopus into bite-sized pieces.
  5. Bring a pot of salted water to a boil. Add the potatoes and cook until tender, about ten to twelve minutes.
  6. Drain and let the potatoes cool. Add to a large bowl.
  7. Add the octopus, red onion, celery, capers, and parsley.
  8. Drizzle with lemon juice and Zagarello extra virgin olive oil.
  9. Season with sea salt and black pepper to taste.
  10. Gently toss everything together until well combined.
  11. Chill in the refrigerator for at least thirty minutes before serving for best flavor.

Pasta al Pesto di Pistacchio with Pine Nuts & Basil

  • 320 g pasta (casarecce, busiate or trofie)
  • 100 g shelled pistachios (preferably Bronte)
  • 30 g pine nuts (pignoli)
  • One small garlic clove
  • 40 g Parmigiano Reggiano, grated
  • 20 g Pecorino Romano, grated
  • One cup fresh basil leaves
  • 80 to 100 ml Zagarello Extra Virgin Olive Oil
  • Zest of one-half lemon
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  1. Toast the pine nuts in a dry skillet over medium heat until golden and fragrant. Set aside.
  2. In a food processor, add pistachios, pine nuts, garlic, and a pinch of sea salt.
  3. Pulse until finely chopped.
  4. Add the basil, grated cheeses, and lemon zest.
  5. With the processor running, slowly drizzle in Zagarello extra virgin olive oil until a creamy, smooth pesto forms.
  6. Taste and adjust with salt and black pepper.
  7. Bring a large pot of salted water to a boil. Cook pasta until al dente.
  8. Reserve one-half cup of pasta water, then drain the pasta.
  9. Toss pasta with the pistachio pesto, adding a splash of reserved pasta water if needed to loosen.
  10. Finish with a drizzle of Zagarello olive oil, a few whole pistachios, and fresh basil leaves.

Sicilian Tomato & Cucumber Salad

  • Three large ripe tomatoes (preferably Sicilian), cut into wedges
  • One large cucumber, peeled and sliced
  • One-half small red onion, thinly sliced
  • Ten to twelve fresh basil leaves, torn
  • Two tablespoons extra virgin olive oil (Zagarello)
  • One tablespoon red wine vinegar or lemon juice
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: one-half teaspoon dried oregano or a pinch of chili flakes
  1. Peel the cucumber, slice it in half lengthwise, and remove the seeds with a spoon if desired. Slice into half-moons.
  2. Cut the tomatoes into wedges.
  3. Thinly slice the red onion.
  4. In a large bowl, combine the tomatoes, cucumbers, red onion, and torn basil.
  5. Drizzle with extra virgin olive oil and vinegar or lemon juice.
  6. Season with sea salt, black pepper, and oregano or chili flakes if using.
  7. Gently toss everything together until well combined.
  8. Let the salad rest in the refrigerator for fifteen minutes to allow the flavors to meld.
  9. Toss again before serving and enjoy cold or at room temperature.

Amoglio Steak (Sicilian Garlic & Olive Oil Steak Rub)

  • One-half cup Zagarello Extra Virgin Olive Oil (plus extra for drizzling)
  • Four cloves garlic, peeled
  • One-half teaspoon sea salt
  • One-quarter teaspoon freshly ground black pepper
  • One-half medium ripe tomato, seeded and chopped
  • One 20 to 24 oz ribeye steak (about one inch thick), room temperature
  • Fresh basil sprig (a long branch for rubbing)
  • Flaky sea salt for finishing (optional)
  1. In a wooden mortar and pestle, add the garlic and sea salt.
  2. Pound and mash until a smooth paste forms.
  3. Add the tomato and continue to mash until completely combined and creamy.
  4. Slowly drizzle in Zagarello olive oil while continuing to mash and stir until a smooth, pink, creamy emulsion forms. This is your Amoglio.
  5. Season with black pepper and mix well.
  6. Generously rub the Amoglio all over both sides of the steak. Let it sit at room temperature for twenty to thirty minutes.
  7. Preheat your grill or cast iron skillet to high heat.
  8. Grill the steak four to six minutes per side for medium-rare (adjust to your preferred doneness).
  9. Remove from the grill and immediately rub both sides again with more Amoglio using a fresh basil branch. Hold the basil sprig and dip it in the Amoglio, then rub it all over the steak as you would with a brush.
  10. Top with a little more Amoglio and finish with flaky sea salt. Let rest for five minutes before slicing.

Branzino al Forno with Zagarello Olive Oil

  • Two whole branzino (about one pound each), cleaned and scaled
  • One-quarter cup Zagarello Extra Virgin Olive Oil, plus extra for drizzling
  • Two cups cherry tomatoes, halved
  • One-quarter cup black olives, pitted
  • Two tablespoons capers, rinsed
  • Three garlic cloves, thinly sliced
  • Zest of one lemon
  • One lemon, thinly sliced
  • One-quarter cup fresh parsley, chopped
  • One-quarter cup fresh basil leaves, torn
  • One teaspoon dried oregano
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  1. Preheat oven to 400°F (200°C).
  2. Rinse the branzino inside and out and pat dry.
  3. In a small bowl, combine one-quarter cup Zagarello olive oil, garlic, lemon zest, oregano, salt, and pepper.
  4. Stuff each fish cavity with lemon slices, some parsley, and basil.
  5. Place the fish in a large baking dish.
  6. Scatter cherry tomatoes, olives, and capers around the fish.
  7. Drizzle everything with Zagarello olive oil.
  8. Season lightly with salt and pepper.
  9. Bake for twenty to twenty-five minutes, or until the fish is cooked through and flakes easily with a fork.
  10. Remove from oven and sprinkle with fresh parsley and basil. Drizzle with a little extra Zagarello olive oil before serving.

Olive Oil & Lemon Cake

  • Two and one-quarter cups (280 g) all-purpose flour
  • One and one-half teaspoons baking powder
  • One-half teaspoon baking soda
  • One-quarter teaspoon sea salt
  • Three eggs
  • Three-quarter cup (150 g) granulated sugar
  • Three-quarter cup (180 ml) Zagarello Extra Virgin Olive Oil, plus extra for drizzling
  • One-half cup (120 ml) whole milk
  • Zest of two lemons
  • One-quarter cup (60 ml) fresh lemon juice
  • One teaspoon pure vanilla extract

Lemon Glaze (optional)

  • One cup (120 g) powdered sugar
  • Two to three tablespoons fresh lemon juice
  • One teaspoon Zagarello Extra Virgin Olive Oil
  1. Preheat oven to 350°F (175°C). Grease and flour a nine-inch round cake pan or line with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat eggs and sugar until light and slightly thickened.
  4. Slowly stream in Zagarello olive oil while mixing. The batter may look emulsified or slightly thick — this is perfect.
  5. Add milk, lemon zest, lemon juice, and vanilla extract. Mix until combined.
  6. Gradually add the dry ingredients to the wet ingredients. Mix just until smooth. Do not overmix.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for forty to forty-five minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cake cool in the pan for ten minutes, then transfer to a wire rack to cool completely.
  10. For the glaze, whisk powdered sugar, lemon juice, and Zagarello olive oil until smooth. Drizzle over cooled cake. Finish with a light dribble of Zagarello olive oil for extra flavor and shine.

Sicilian Caponata

  • Two medium eggplants, cut into three-quarter-inch cubes
  • One red bell pepper, cut into strips
  • One yellow bell pepper, cut into strips
  • Two celery stalks, sliced thin
  • One large onion, sliced thin
  • Two garlic cloves, minced
  • One cup pitted green olives
  • Two tablespoons capers, rinsed and drained
  • Two tablespoons pine nuts
  • Two tablespoons raisins
  • One-third cup red wine vinegar
  • Two tablespoons sugar
  • One-half teaspoon sea salt
  • Freshly ground black pepper
  • One-half cup Zagarello Extra Virgin Olive Oil, plus extra for finishing
  1. Sprinkle the eggplant cubes with a little salt and let rest for twenty minutes. Rinse and pat dry.
  2. Heat one-quarter cup of Zagarello olive oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden and tender. Remove and set aside.
  3. In the same skillet, add a little more olive oil if needed. Add the onion, bell peppers, and celery. Cook for eight to ten minutes until softened.
  4. Add the garlic and cook for one minute until fragrant.
  5. Stir in the olives, capers, pine nuts, and raisins. Cook for two minutes.
  6. Add the fried eggplant back to the skillet.
  7. In a small bowl, whisk together the vinegar and sugar. Pour over the vegetables.
  8. Season with salt and pepper. Reduce heat to low and simmer gently, stirring occasionally, for fifteen to twenty minutes until the flavors meld together.
  9. Remove from heat and let cool to room temperature. The flavors deepen as it rests.
  10. Transfer to a serving dish and finish with a drizzle of Zagarello Extra Virgin Olive Oil.

Sarde a Beccafico

  • Twenty-four fresh sardines, cleaned, butterflied and opened (heads and tails removed)
  • Two tablespoons Zagarello Extra Virgin Olive Oil, plus extra for drizzling
  • One cup fresh breadcrumbs
  • One-quarter cup pine nuts
  • One-quarter cup raisins, soaked in warm water and drained
  • Two anchovy fillets, finely chopped
  • Two garlic cloves, minced
  • One-quarter cup fresh parsley, chopped
  • Zest of one lemon
  • Salt and freshly ground black pepper
  • Bay leaves
  • Wooden toothpicks
  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, heat two tablespoons of Zagarello olive oil over medium heat. Add garlic and cook for one minute until fragrant.
  3. Add breadcrumbs and toast, stirring often, until golden.
  4. Remove from heat and stir in pine nuts, raisins, anchovies, parsley, lemon zest, salt and pepper. Let the filling cool.
  5. Lay a sardine open, skin side down, and place about one teaspoon of the filling near the tail end.
  6. Roll up the sardine and secure with a toothpick. Repeat with remaining sardines and filling.
  7. Lightly oil a baking dish with Zagarello olive oil. Arrange the sardines seam side down in the dish.
  8. Drizzle the tops with more Zagarello olive oil. Add bay leaves between the rows.
  9. Bake for thirty to thirty-five minutes, or until golden and cooked through.
  10. Let rest for five minutes before serving warm or at room temperature. Drizzle with a little extra Zagarello olive oil before serving.