The Finest Certified Extra Virgin Olive Oils
Bottled and Bulk Oils - Authentic Balsamic Vinegars - Local Honey - Jams & Jellies
Gourmet Chocolates - Organics - Unique Artisanally Crafted Items
Nonna's Kitchen Recipes from a Sicilian/Italian Heritage
These pages are dedicated to the pursuit of eating well. These recipes have been lovingly gathered from within our family and from our friends. They represent recipes and traditions from the Nonna’s (grandmothers) of Italy . We hope you try a few and enjoy! We invite you to share with all of us your favorite recipes that include Olive Oil. Email them to us and we will include them on our website. Any special stories that go along with the recipes would be fun for all of us to read as well. We will be happy to give you, your family and your story name recognition on our web site if you would like.
Studies continue to show us that the addition of olive oil in our diets and the eating of a Mediterranean diet is heart, health, and we think soul enhancing. Mangia!
| Butter Margine to Olive Oil Conversion Chart | Lori Thomson’s Easy Delicious Stuffed Onions | Fennel, Olive & Orange Salad | Nonna's Kitchen |
| The Very Best Shrimp | Extra Yummy Brownies | Zucchini with Red Onions and Basil | Let’s
start eating Mediterranean by changing the way
we think. When we convert our use of butter to olive oil in our
foods we do our bodies a world of good. We hope this conversion
chart helps you on your way to a whole new way of thinking about
food preparation.
Butter/Margarine to Olive Oil Conversion Chart 1 tsp butter = ¾ tsp Olive Oil 1 Tbsp butter = 2 ¼ tsp Olive Oil 2 Tbsp butter = 1 ½ Tbsp Olive Oil ¼ cup butter = 3 Tbsp Olive Oil 1/3 cup butter = ¼ cup Olive Oil ½ cup butter = ¼ cup + 2 Tbsp Olive Oil 2/3 cup butter = ½ cup Olive Oil ¾ cup butter = ½ cup + 1 Tbsp Olive Oil 1 cup butter = ¾ cup Olive Oil
Please remember that not all recipes can be converted from butter/margarine to olive oil. For instance, cake frosting must be able to stay solid at room temperature, so a quick frosting made with butter or margarine and powdered sugar would work, but one made with olive oil and powdered sugar would not. It is also best to use a mild tasting late harvest olive oil for pastry ,cakes and cookies, while a regular olive oil will enhance the flavors of such sturdier baked items such as brownies. |
| Lemon Olive OIl Cake | Nancy ’s Bruschetta | The Very Best Lemon Biscotti | |
| The Very Best Onion Soup | Walnut Pesto | Pestos | |
| Olive Oil Table Spread | Aunt Nancy's Wedding Soup | Aioli | |
| Pasta With Lemon OIl | Lemon Blueberry Pound Cake | Lemon Lavender Sugar Cookies | |
| Lemon Asparagus | Citrus Almond Olive Oil Cake | Orzo Spinach & Tomatoes | |
| Lemon Avocado Salsa | Pasta with Lemon Oil | Salty Sweet Popcorn | |
| Steve DeLaRosa’s Chimichuri Sauce | |||
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