Villa Pileggi takes great pride in our organically grown olive oil. Click here to find out why it is so special.
Our favourite recipes
Grill the bread over the fire or toast it in the oven until golden brown. Rub it with the garlic, drizzle with abundant olive oil, and sprinkle with salt. Serve immediately.
Makes 6 light first course servings or 12 hors d’oeuvre servings
Toss the tomatoes with the coarse salt and drain for thirty minutes in a colander set over a bowl. Toast the bread slices on both sides – use the broiler so they don’t get stuck in the toaster and rub the top of each of the slices with the clove of garlic . Brush the top of each of the slices with Villa Pileggi extra-virgin olive oil. Gently press down on the drained tomatoes to extract more juice, transfer to a bowl and toss with the vinegar and chopped herbs. Season to taste with pepper. Spoon the tomato mixture in small mounds on top of the toast.
Serve two bruschettas as a first course or one as an hors d’oeuvre or as part of an antipasto platter.
Place the bay leaf, thyme, peppercorns, lemon juice and salt into a saucepan with two cups of cold water and bring to the boil. Cook and covered for 15 minutes. Add the trimmed artichoke bottoms and cook until they are tender when pierced with a knife (about 5 minutes). Drain and cool. Chop the artichokes and olives together very finely with a Chef's knife; stir in enough olive oil to make a soft paste. Adjust the salt if necessary. Slice the focaccia and top with the artichoke paste. Serve within 15 minutes.
Wash all the herbs (discard stems and stalks) and combine the salt, pepper and zest of a lemon in a food processor. With the motor running, add half of the olive oil and process until smooth. Pass through a fine strainer and stir in the remaining olive oil. Refrigerate 48 hours. Bring to room temperature and then whisk in ¼ cup of warm water. Bring a large saucepan of water to the boil and cook the rice until it is al dente adding the remaining lemon zest and salt to taste. Drain and stir in the herb sauce. Serve hot.
Roast the peppers on a grill until charred on all sides; turn them as they roast to ensure even cooking. Peel the peppers while they are still hot. Remove the seeds, and cut into strips. Toss the peppers with the salt, garlic, basil and olive oil. Cut the bread into ½ inch slices. Top each slice with the peppers, their dressing and some crumbled cheese. Drizzle with more olive oil and serve.
Boil pasta according to package directions. Meanwhile, place a small saucepan with the oil over low heat and when the oil is warm, add the garlic and saute for two minutes. Do not brown. Add the breadcrumbs, season to taste with salt and pepper, and saute until the breadcrumbs are slightly golden, about one minute. When the pasta is ready, drain and transfer it to a large warmed serving dish, pour the oil, garlic and breadcrumbs over, and toss very well. Add the parsley and serve. Process pieces of white bread in food processor or blender until crumbs are made.
Serves 4 to 6.