Recipe Dish Type: Appetizer & Snack

Olive Oil Power Protein Bites

  1. In a large bowl, combine oats, chopped nuts, chia seeds, flax seeds and cacao nibs (if using).
  2. In a small bowl, whisk together olive oil, honey and vanilla extract until smooth.
  3. Pour the olive oil mixture over the dry ingredients and stir until everything is evenly coated.
  4. Use a spoon or your hands to roll the mixture into bite-size balls (about 1–1.5 inches).
  5. Place bites on a lined baking sheet or plate and refrigerate for 30–60 minutes to set.

Fall Charcuterie

  1. Arrange all the ingredients on a cutting board.
  2. Olive Oil Dip: Serve a small dish of Filippo Berio Extra Virgin Olive Oil for dipping bread or crackers.
  3. Balsamic Drizzle: Use Filippo Berio Balsamic Glaze to drizzle over fresh figs, pear slices, and cheeses.

Dubai Chocolate Bars with Olive Oil

  1. Chop the dates and pistachios, toast the sesame seeds (if using), and set garnishes aside.
  2. In a double boiler (or microwave in short bursts), melt the chopped chocolate until smooth. Stir in the olive oil and cardamom until fully incorporated.
  3. Stir in half of the chopped dates and pistachios into the melted chocolate mixture.
  4. Pour the chocolate mixture into a parchment-lined loaf pan or silicone chocolate mold. Tap gently to remove air bubbles and smooth out the top.
  5. Sprinkle the remaining dates, pistachios, sea salt on top.
  6. Refrigerate for about 30–45 minutes, or until fully set.
  7. Remove from the mold/pan and slice into bars or squares. Store in an airtight container in the fridge for up to 10 days.

Fruit Bark

  1. Chop the dried apricots into bite-sized pieces.
  2. Shell the pistachios (if needed) and coarsely chop half.
  3. Line a small tray or plate with parchment paper.
  4. Evenly scatter the apricots, pistachios, and shredded coconut over the paper.
  5. Melt the dark chocolate in a heatproof bowl using a microwave or double boiler.
  6. Stir in the olive oil until smooth and glossy.
  7. Pour the melted chocolate over the toppings, spreading evenly to cover.
  8. Freeze for 30–60 minutes, or until firm.
  9. Break into bark-style pieces and enjoy!
  10. Storage Tip: Keep any leftovers in an airtight container in the freezer.

Caprese Cottage Cheese Bowl

  1. In a serving bowl, spread the cottage cheese evenly as the base.
  2. Top with cherry tomatoes, fresh mozzarella, and torn basil leaves.
  3. Drizzle with Filippo Berio Extra Virgin Olive Oil and balsamic glaze.
  4. Season with salt and freshly ground black pepper to taste.
  5. Sprinkle with toasted pine nuts for extra texture, if using.
  6. Serve immediately and enjoy as a fresh, protein-packed snack or meal!

Italian Nachos

Cook the Prosciutto:

  • In a large skillet over medium-high heat, cook the whole prosciutto slices in batches, about 2 minutes per side, until they are browned and crispy.
  • Transfer to a paper towel-lined plate and break into bite-sized pieces once cooled.

 

Assemble the Dish:

  • On a serving platter, layer 1/4 of the potato chips with crispy prosciutto pieces and a sprinkle of freshly grated Parmesan cheese.
  • Repeat layering until all ingredients are used.

 

Garnish:

  • Drizzle the dish with Robusto Extra Virgin Olive Oil and balsamic glaze for a rich, tangy finish.
  • Top with lemon zest and freshly ground black pepper for an extra burst of flavor.
  • Serve immediately and enjoy!

Creamy Mozzarella (Stracciatella)

For Creamy Mozzarella (Stracciatella):

  1. Tear mozzarella, then roughly, finely chop.
  2. Cover in cream, mix, then cover and store in the fridge for at least an hour to allow cheese to soak.
  3. Sprinkle with a pinch of salt before serving.

 

For Chive Oil:

  1. In a small pot, boil water and salt heavily. Prepare a bowl with ice and water.
  2. Quickly add chives to the boiling water (10 seconds), then transfer to ice bath.
  3. Squeeze all the excess moisture from the chives, then add to a small blender or food processor with Filippo Berio Delicato Olive Oil.
  4. Blend chives and oil until well combined, then store in the fridge overnight.
  5. Strain the oil through a fine mesh strainer and store in the fridge.

 

For Garnish: Dice tomato, then mix will lemon juice and a pinch of salt.

 

To assemble, in a bowl, add Stracciatella, and drizzle with Chive Oil. Mix in chive oil if you want it fully green. Drizzle in a circle for a “wreath” effect. Serve with toasted baguette.

Crispy Pumpkin Cutlets

  1. Slice the pumpkin into slices about 1/4 inch thick.
  2. Beat the eggs and dip the slices into the mixture.
  3. Coat the slices with a mixture of breadcrumbs, thyme, marjoram and finely chopped mint.
  4. Fry in hot Filippo Berio Extra Light Tasting Olive Oil and flip halfway through.
  5. Once golden, drain on kitchen paper and sprinkle lightly with salt.
  6. Garnish these crispy delights with a little mint and enjoy… you won’t be disappointed!

Cherry Tomato Confit

    • Preheat oven to 225°F.
    • Spread tomatoes in an 8-cup baking dish in a single layer. Pour oil over tomatoes. Top with rosemary sprigs, thyme sprigs and garlic cloves. Season with salt and pepper.
    • Bake, uncovered, for about 3 hours or until tomatoes swell and skins are wrinkled. Let cool completely.

Tip: Make ahead and refrigerate for up to 5 days in an airtight container, or freeze for up to 1 month (defrost in the fridge before using).

Serving Ideas:
– Set sieve in a bowl. Strain cooked tomato confit, reserving oil and juices; brush oil and juices over both sides of 1/4-inch thick baguette slices. Bake in 350°F oven, turning halfway through, for 3 to 5 minutes or until toasted. Spread 1 tbsp tomato confit over each slice of baguette. Divide 3/4 cup feta cheese evenly over tomatoes. Garnish with 1 tbsp chopped fresh parsley.
– Spoon tomato confit over grilled salmon fillets or chicken.

Healthy Spinach Dip

  • Set sieve in bowl; add spinach, pressing to squeeze out extra water. Set aside.
  • Heat oil in a skillet set over medium heat. Add onion, carrot and garlic; cook for 5 to 8 minutes or until softened. Transfer to a large bowl. Let cool slightly.
  • Stir in spinach, water chestnuts, Greek yogurt, and mayonnaise until well combined. Season with salt and pepper.

Tip:

  • Make ahead and refrigerate in airtight container for up to 3 days.
  • Spice it up! Add 1 tbsp curry powder when cooking the onion mixture.