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Bell'Olio Nuovo (Beautiful New Oil) Now Available! GET IT HERE

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Limited Edition Bell'Olio Nuovo

Product Code: 100051900013 Category: Default Category

"Each harvest season I sample the first oils of the year and set aside small lots of “beautiful” new oil to represent my “Bell’Olio Nuovo”. In true Tuscan tradition, Bell’Olio Nuovo celebrates the new harvest with extra virgin oil which has not been filtered or racked of sediment. This year I selected fresh new oils from estate grown, harvested and milled Mission, Moraiolo, and Koroneiki olives. The resulting profile is bold yet balanced, herbaceous and fresh. A vibrant oil with new oil complexity. “Beautiful” and best enjoyed immediately." - Perry Rea, Master Blender


Ingredients: Extra virgin olive oil
Sizes: 500ml
Gluten Free, Zero Carbon Footprint, Vegan, Pesticide-Free, Herbicide-Free, Non-GMO, Arizona Made

$35.95
Recipes

Queen Creek Olive Mill Recipe Originals

No Image Spaghetti with Olives and Pine Nuts

This is by far one of the easiest dishes to prepare and you likely have all the ingredients already in your fridge. It will become one of your favorite quick meals.

Cook pasta in a large pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain. Add EVOO to a skillet and bring to med-high heat. Add all ingredients and sauté for 2 minutes. Add spaghetti to skillet and toss until combined well. (If pasta is dry, add some reserved cooking water.) Sprinkle with Parmesan cheese. Hint: if your olives still have a pit in them use the broad side of a knife to smash and pit an olive.
Product Used: Bell'Olio Nuovo EVOO

 

 

No Image Red Leaf Lettuce with Warm Fig and Gorgonzola

Using our herbaceous Bell’Olivo Nuovo (Beautiful New Oil) will bring out the flavor of this dressing. Our Fig Balsamic Reduction adds a touch of sweetness and compliments the gorgonzola.

In a skillet, add vinegar, evoo, lemon juice, and sesame seeds. Stir over medium heat until hot. In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with gorgonzola and serve.
Products Used: Fig Balsamic Reduction, Bell’Olio Nuovo EVOO  

 
No Image Roasted Winter Vegetables drizzled with Garlic Parmesan Crema

Roasting is an easy way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash.  Drizzling the Crema over the vegetables adds a unique flavorful touch.

Preheat the oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash into1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets lined with parchment. Drizzle them with Robust Olive Oil or Bell'Olio Nuovo, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. Place on a serving dish and drizzle with Garlic Parmesan Crema. Sprinkle with parsley and serve hot.
Wine Pairing: Chardonnay
Products Used: Robust Olive Oil or Bell'Olio Nuovo, Garlic Parmesan Crema