Recipe Dish Type: Appetizer & Snack

Burrata Pesto Dip

  • Place burrata in a shallow bowl and gently break open the center.
  • Mix pesto, olive oil, Parmesan and garlic, then spoon over the burrata.
  • Drizzle with extra olive oil, sprinkle with black pepper and add optional toppings (pine nuts, basil).
  • Brush bread slices with olive oil and grill or toast until golden.
  • Serve the dip with warm grilled bread for dipping.

Adult Snack Plate

  • Prepare the dipping sauce:
    • Whisk together Filippo Berio Olive Oil, balsamic vinegar, salt, pepper and optional herbs in a small bowl.
  • Arrange the board:
    • Place the dipping sauce in a small bowl at the center of a large platter or wooden board.
    • Arrange the bread, cheeses, cured meats, olives and tomatoes around the bowl in visually appealing sections.

Yogurt Bowl

  1. Spoon Greek yogurt into a bowl.
  2. Drizzle 1–2 tsp of the vanilla-infused olive oil over the yogurt.
  3. Add honey or maple syrup for sweetness.
  4. Top with fresh berries and granola or nuts.

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.