Chianello Olive Oil


Our special friend Debby sent us these two wonderful, easy summertime recipes:

ONE:    Peel one ripe avocado and slice into cubes. Place in a bowl.

Squeeze lime juice over the pieces. Add salt and pepper to taste.

Drizzle with Chianello Olive Oil.  Toss and serve.


TWO:  This is a nice, fresh side dish to grilled chicken or tossed into cooked pasta.

Pick fresh cherry tomatoes from your garden or Farmer’s Market.

Wash and cut into quarters. Place in a bowl and add fresh herbs chopped fine. Use single herbs, or any combination you like!

Herbs such as parsley, dill, basil, and thyme work well.  Add chopped green onion, if you like.

Add salt and pepper to taste. Drizzle with Chianello’s Italian Blend Olive Oil.

Toss into warmed pasta  OR  chill and serve with chicken [and grilled fish, too!]


Here are two of  Steve’s favorite, easy recipes to really taste the flavor of our oil; and you can use either the Italian Blend or the Arbequina.

Chianello Baked Potatoes

Find a nice size Yukon Gold potato and bake it your favorite method [micro or oven] to the done-ness you prefer.

Take a tablespoon, or more if you like, and drizzle over the open potato. Top with salt and pepper!

It’s wonderful and full of  “olive flavor” – not to mention healthier than butter and sour cream.

Fresh  Corn for the Summer

Both Oils are wonderful drizzled over fresh cooked corn followed by a slightly coarse salt, such as Fleur de Sel.

We like to gas-grill and carmelize the outside of the corn and then dress with olive oil …. and sometimes a squeeze of Myer Lemon or Lime!

We are always happy to taste-test your special olive oil recipe

and it could end up published here!

Email:  with your creations!