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Need a little inspiration? You don’t have to look far — it’s all around you. Just follow your senses and let your palate be your guide.

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What's In Your Pantry?

The best chefs believe that the quality of cuisine can be measured by the quality of what’s in the pantry. Using the freshest oils and high quality staple ingredients will do more for your cooking than any fancy gadget.

Impeccable Ingredients

The fewer ingredients a dish has, the more important their quality. Just compare fresh basil to dried basil and the difference is clear. For the best ingredients, get to know what’s available at your local market — ask your grocer what’s good. And don’t be afraid to change your menu to take advantage of an unexpected find.

Email Inspiration



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Inspiration is everywhere. From books, music and movies to travel, dining and shopping, there’s an unlimited supply of imagery, aroma and taste to get your creative juices flowing. The following recipes are easy enough for every day dining and elegant enough for guests. And while delicious in their own right, think of them as a springboard to further exploration. The possibilities are endless and you should taste every one.

  • Roasted Tomato Lasagne

    Inspired by: winter tomatoes
    Ingredients: tomatoes, lasagne, thyme, Fortuné Arizzi olive oil

    Roasting tomatoes is a delicious way to concentrate flavors. Slice tomatoes in half and toss with olive oil, thyme and salt. Place cut side down on a baking sheet and roast in a 425 degree oven until caramelized. Boil lasagne noodles and drain. Alternate layers of lasagne with layers of tomatoes and olive oil. Garnish with sprigs of thyme. Enjoy.

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  • Cheese Plate

    Inspired by: a fragrant, overflowing cheese counter
    Ingredients: artisan cheeses, fig and walnut confit

    A cheese course is a well loved part of a French meal.  Normally served after the main plate and before dessert, a well balanced cheese delights and invites more conversation.  Serve a a soft goat white cheese, an aromatic blue cheese and a hard cheese like parmesan to offer your guests an assortment of aromas, flavors and textures.  Fig and walnut confit, a rich savory condiment, complements any of the cheeses.

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  • Walnut Pasta

    Inspired by: A fine fall day
    Ingredients: pasta, walnuts, thyme, parmigianno, J LeBlanc walnut oil

    This recipe will work with any pasta you have on hand. While pasta cooks, coarsely chop toasted walnuts with the leaves from several sprigs of fresh thyme. Season with salt and stir in enough walnut oil to create a rough paste. Top warm pasta with walnut sauce, parmesan cheese shavings and finish with an additional drizzle of walnut oil. You’ll be happy you did.

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  • Feta with Olive Oil

    Inspired by: Pure Luck Goat Dairy, Dripping Springs, TX
    Ingredients: feta cheese, rosemary, Château de Règne Iris olive oil

    Crumble feta cheese in a serving dish, drizzle with olive oil and chopped fresh rosemary. The grassy notes in feta will be echoed in the olive oil, excellent with bread and a glass of wine.

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