Tag: wine

Salad Love – A Valentine for Everyone







Salad Love Event – A Valentine for Everyone – WCRI Classical Radio 95.9 FM

Creating the Charcuterie – Creating Art




Capizzano Olive Oils & Vinegars

Photo by Suzanne Capizzano






Charcuterie is French in origin but there are no rules to create fun appetizers to pair with your favorite wine. This was a joy creating for everyone.

Artfully design and arrange your savory flavors on beautiful wooden platters; create splashes of color with bowls that hold nuts, olives or spreads and enjoy time together.

Our Charcuterie Holiday event was inspired by The Magnolia Journal. The fun of pairing the cheeses from Holland, Italy and France started with the Cranberry Orange Salsa made with our Blood Orange Fused Olive Oil, Walnut Green Bean Spread showcasing the Wild Mushroom Sage Infused Olive Oil, sweet treats; Ozou White Chocolate Baklava Bark with Blood Orange Fused Olive Oil and Dark Chocolate Truffles made with Limonata Fused Olive Oil and Raspberry Aged Balsamic. My trip to the Cheese Shop in Essex CT was full of creative ideas. What fun learning from the knowledgeable team member there.

The wine needed to be balanced for the savory and sweet flavors I chose a red wine from Piedmont Italy, called Mariaia – Marachesi Barolo which complemented the palate.

For all of our guests here is what we had for the Charcuterie Holiday Event:

Cheeses from Holland – Ewephoria and Polder Goat Gouda that went well with the Black Mission Fig Balsamic drizzle, Asian Pears, Papaya and Cranberry Orange Salsa.

Italian cheese: Crucolo was divine alone or with a drizzle of Baklouti Green Chile Fused Olive Oil and Marcona Spanish Almonds.

France – Chaumes cheese was exceptional with the crusty bread and a small thin slice of red onion, alongside of the almonds and pistachios.

The Finnocchiona meat with fennel was perfect with any of the cheeses.

Serve an artisan crusty bread to add to the cheeses and meats. The nuts were Spanish Marcona Almonds, Pistachios, Pecans that I roasted with our Maple Balsamic Vinegar.

We also had organic Turkish Figs and California Apricots. The fresh fruit was Asian Pears and Papaya – fresh Persimmons are great also. Our exceptional whole queen olives were a perfect addition to the table.

The shrub drink was made with our Sicilian Lemon White Balsamic, Just Cranberry juice (no sugar) and sparkling water.

The recipes made by Suzanne for this event can be found on our website under RECIPES

Cranberry Orange Salsahttps://www.capizzanoco.com/cranberry-orange-salsa/

Walnut Green Bean Spreadhttps://www.capizzanoco.com/2484-2/

Ouzo White Chocolate Baklava Barkhttps://www.capizzanoco.com/ouzo-white-chocolate-baklava-bark/

Dark Chocolate Truffles – https://www.capizzanoco.com/our-famous-truffle-recipe-released/

There are so many ways to present the Charcuterie creating your own masterpiece.  At Capizzano Olive Oils & Vinegars our “Charcuterie Designer” will help you create your own unique Charcuterie Board that your guests will remember. Decorate with vibrant colors on the table using bowls to make a statement. With planning and preparation beforehand  you’ll spend more time with family and friends instead of being in the kitchen.

Thank you for enjoying this wonderful event together.

Suzanne Capizzano

#capizzanooliveoils #Pawcatuck #westerly


Pulled Basil Corn Tomato Pasta Salad – Business After Hours Menu 9/14/16



Pulled Basil Corn Tomato Pasta Salad


Snip fresh basil

Organic Corn (I used garden corn on cob and cut it off the cob)

Fresh tomatoes, cut up

PrimoGrano Pasta 100% Abruzzese cook as directed until tender

Organic Power Green Mixture or fresh Swiss chard

*Robust Ultra-Premium Extra Virgin Olive Oil (I used our “Don Carlo”)

*Local Spicery Italian Herbs

Makai Deep Sea Salt, a dash here and there

*Mix EVOO and Spice together 15 minutes before mixing in to ingredients to let the herb flavor release (all our Spices are non-irradiated, non-GMO and GF).

Toss all ingredients together with EVOO mixture. Serve immediately. Add more vegetables and greens rather than a lot of pasta, 1/2 cup of pasta and lots of vegetables, Bellisimo!

Add your favorite fish and white wine.

The flavors and antioxidant benefits of this southern hemisphere extra virgin olive oil “Don Carlo” are 556 ppm with polyphenol level this is huge!

Per la Salute.

Capizzano Olive Oils & Vinegars Products – Bold words

Bread – Fresh Baked – Watch Hill


Specialty Bread for sale with our Extra Virgin Olive Oil

Fresh Baked Bread – Tuesday – Concerts and Beach goers find simple pleasures with your favorite bottle of Certified UP Extra Virgin Olive Oil (EVOO).

Dip your fresh bread into our Tuscan Herb or Garlic EVOO – scrumptious! Bring your wine and relax listen to the music or ocean sounds at Watch Hill.
Location: 102 Bay Street, Watch Hill, RI.

Our bread is made special for you from Broad Street Kitchen in Pawcatuck CT. Breaking Bread for you Thursdays – Saturdays at Capizzano Olive Oils & Vinegars – Watch Hill.
Need more than one loaf please call us 24 hours ahead to reserve.


Capizzano Olive Oils & Vinegars is Growing

COOV Watch Hill Store  102 Bay Street, Watch Hill, Rhode Island

June 2016: We are excited to open a second store on Bay Street in Watch Hill – come and experience a culinary cornucopia of flavors with our exceptional certified Ultra-Premium Extra Virgin Olive Oils, Aged Balsamic Vinegars, Gourmet Sea Salts, Spices and Pastas from around the world. We carefully select products that are made without synthetic chemicals, fillers, refined sugars or colorings. We support the Non GMO Project and organic products.

Simple foods with a drizzle of fresh extra virgin olive oil or aged balsamic vinegar on a summer salad, bread, gourmet cheese, ice cream; with your favorite wine or sparkling Balsamic Spritzer (see RECIPE) is perfect as you relax with the beautiful ocean scenery. You will find the art and science of great flavors for every culinary artist at Capizzano Olive Oils & Vinegars.

In April of 2016, we launched a partnership with Back to Basics Natural Foods Grocery in East Greenwich Rhode Island. You will find a selection of our Ultra-Premium Extra Virgin Olive Oils and Aged Balsamic Vinegars there, along with an education. You are able to ‘taste before you buy’ !  The team at Back to Basics has more than 30 years providing healthy choices and education to their customers. We are glad to be in partnership with a team that aligns with our mission and goals.

Our beautiful store on Coggswell Street in Pawcatuck CT is eager to provide you with all that you have come to love from us on this magical street!

Join us in celebrating our growth and our continued mission for value, quality and excellent customer service.

You will find a happy dance for your palate with each new discovery!

Per La Salute

Suzanne and Stephen Capizzano

Salad Love: Watercress, Roasted Sweet Potatoes, Lima Beans & Pistachios

Salad Art

Art salad pic


Watercress (or choice of fresh organic tender greens)

Roasted Sweet Potatoes (UP extra virgin olive oil, sea salt & pepper)

Lima Beans or Fava Beans

Pistachios (roasted)


Ultra Premium Extra Virgin Olive Oil

Our Organic Cider Reduction Vinegar

Makai Sea Salt & Fresh Ground Pepper

Whisk all together drizzle on top of a delicious salad that is full of color, texture and taste.

Recipe Credit: Salad Love Book, by David Bez

Local additions to our Salad Love event:

Wine pairing: Cabernet Franc (Local selection from Stonington Vineyards, CT)

Bread: Focaccia (Local Selection Broad Street Kitchen, Pawcatuck CT)

Greens: Aiki Farms, Ledyard CT


Appetizer – Radish & Ricotta Crostini Mediterranean Style

radish and ricotta crostini

Radish & Ricotta Crostini

1 fresh baked baguette

1 bunch of radishes

1 container of fresh ricotta

Small handful of fresh dill chopped finely (save a little to garnish on top)

A few fresh Tarragon sprigs chopped finely

1 Lemon, for juice and zest

UP Extra Virgin Olive Oil EVOO ( Picual)

Sea Shakes Original (good nutrition from organic Nori, Dulce seaweed with a touch of Celtic Sea Salt low in sodium – exceptional in flavor)

Option: fresh snipped parsley to garnish on top with radishes.


Oven pre-heated 350 degrees. Slice baguette at an angle ¼ in rounds, put on baking sheet, brush one side with the UP EVOO of choice. Season with Makai and pepper. Place in hot oven for 12 minutes or until golden crispy. Remove from heat.

Finely chop the dill and tarragon mix with the cheese, lemon juice and zest with a good helping of Sea Shakes salt and pepper. Mix up very well. Taste and season as needed.

Carefully slice the radishes very thinly.

When the bread is ready to come out of the oven slather the toast with the cheese/citrus/herb mixture. Top with 2 – 3 radishes thinly sliced. Sprinkle with snipped fresh dill or parsley.

Enjoy with conversation, wine, and friends.

Penne with Avocado Sauce with Wine Pairing Selection

Penne with veggies

Penne with Avocado Sauce

PrimoGrano Penne pasta, cooked & drained

4 cloves of garlic

4 TB Extra Virgin Olive Oil (I used Coratina UP EVOO)

Juice of 1 or 2 Lemons

2 – 3 ripe Avocadoes, peeled and pitted

1 large tomato

1 large handful of fresh basil leaves

Makai or Sea Shakes with Fresh Ground Pepper

Method: Cook PrimoGrano 100% Abruzzese Penne pasta. Combine garlic, Extra Virgin Olive Oil, and fresh squeezed lemon juice in blender or processor, blend until smooth. Add avocadoes, tomatoes, basil and blend until smooth. Add a bit more EVOO as needed. Season with Makai or Sea Shakes and fresh ground Pepper. Drain the pasta, top with the sauce drizzle a little more EVOO and garnish with fresh ground Parmesan or Pecorino cheese.

Options: I added fresh watercress and thinly chopped red peppers to add color and more nutrients. Try arugula, spinach or shaved Brussels sprouts for variations.

Dessert: Apples sliced thinly, drizzled with Limonata Fused EVOO and Dawn Spice!

Balsamic Spritzer: Gravenstein Apple White Balsamic with Sparkling Water.

Selected Wine Pairing: Bucaro Montepulciano Abruzzo Red Wine, smooth and full bodied.

Recipe credit to The Oldways 4 Week Mediterranean Lifestyle Menu Plan Day 21.