Tag: fruit

Charcuterie an Artful Palette of Flavors and Colors









Capizzano Olive Oils & Vinegars Charcuterie Menu – November 8 2017 Event.

Cheeses are from Fromage Fine Foods in Old Saybrook CT.
Ewphoria (Holland) with our Cranberry Orange Salsa
Polder Goat Gouda (Holland) with Maple Balsamic, Fruit and nuts
Crucolo (Italy) with Private Limited Reserve Balsamic, almonds, pecans and fruit. Pairs with the Baklouti Chile Pepper Olive Oil.
Piave Vecchio (Italy) with Olive Wood Smoked Olive Oil and our Olives Garlic Stuffed Gordal and Seville Orange Manzanillo.
Chaumes (France) with thinly sliced onions, crackers, almonds and pistachios paired with Olive Wood Smoked Olive Oil.
Finnocchiona (Italy) cured meat with fennel pairs with cheese, crackers, onions and nuts.

Nuts: Pecans Roasted in Black Mission Balsamic & Local Spicery Dawn Spice, Roasted Maple Pepitas Stony Brook Oils, Pistachios, & Marcona Almonds.

Fresh Fruit: Asian Pears, Honey Crisp Apples, Asian Persimmons
Dried Fruit: Mejadool Dates (pitted), California Apricots & Black Mission Figs

*Capizzano™s Olives, Garlic Stuffed and Seville Orange Stuffed .
*Cranberry Orange Salsa made with Blood Orange Olive Oil & Runamok Maple Syrup Elderberry Infused.
*Walnut Green Bean Spread with Mushroom & Sage Olive Oil
* All made with Capizzano Olive Oils & Vinegars LLC.

*Sweet Treats: Greek Chocolate Coffee Bark made with Limonata Olive Oil and Raspberry Balsamic
Red Apple Tart from Broad Street Kitchen with Limonata Olive Oil and Red Apple Balsamic emulsified topping.

*Limonana Shrub Drink made with Sicilian Lemon Balsamic, Just Cranberry and Sparkling water

Wine: Aqua de Piedra (Argentina) Malbec 2016 pairs well with the cheeses, fruit and nuts with a balanced spicy red plum flavor combined with it silky texture a great choice for the charcuterie.

Ruby Grapefruit, Avocado, Pear, Almond & Coconut Salad

pink grapefruit salad Original Recipe and Photo credit to Mary Platis www.californiagreekgirl.com

Ruby Grapefruit Salad (serves 4 – 5)


Arugula greens (kale, spinach, or butter lettuce can be used)

2 sweet ruby grapefruit, peeled, seeded and sectioned

2 avocados, pitted, peeled and sliced or cubed

2 Bosc pears, washed and sliced or cubed

½ cup sliced almonds

½ cup shredded coconut (I used unsweetened)


½ cup Fennel ‘Agrumato’ Whole Herb Extra Virgin Olive Oil (many options)

¼ cup A-Premium White Balsamic (many options)

Makai Celtic Sea Salt to taste

Whisk together


Arrange salad ingredients, including almonds and coconut on plate, drizzle dressing mixture on top.

Enjoy with a select white wine pairing like, “Gruner Veltliner” from Australia or a Sauvignon Blanc “Overstone” from New Zealand they will complement this exceptional salad with the citrus and fennel.

The options at Capizzano Olive Oils & Vinegars are numerous to create your signature flavor!

See Mary Platis Food Blog for more unique ideas with extra virgin olive oils