Rich Buttery Whole Wheat Extra Virgin Olive Oil Banana Bread Recipe


Preheat the oven to 350. Thoroughly grease a standard loaf pan with one teaspoon of Stuarto's All Natural Butter Flavored Extra Virgin Olive Oil.

In a large bowl whisk together thoroughly:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon (optional)
In a separate bowl blend together
6 tablespoons Stuarto's All Natural Butter Flavored extra virgin olive oil
2/3 cup sugar

2 large eggs, lightly beaten
Fold in until combined:
1 cup mashed very ripe bananas (about 2)
1/2 cup toasted chopped walnuts or pecans (optional)



Combine the wet ingredients in the bowl with the dry ingredients until just incorporated - do not over mix. Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.


Roasted Balsamic Radicchio


This is great way to cook Radicchio when you still want the feel of summer but you also get that warm cozy taste of fall.

Yield: Makes 4 servings

  • 2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme

Traditional 18 year Balsamic vinegar (for drizzling)

Use our new Balsamic Blaze to finish the dish off or try using the Fig or Pomegranate Balsamic if you want a more adventures flavor!


Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.

Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.

Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.

Market Tip
Radicchio (red-leaf Italian chicory) is available in many varieties. The most widely distributed in this country are the round head variety (di Castelfranco or di Chioggia), traditionally used in salads, and the long, flat, finger-shaped radicchio di Treviso, which is excellent grilled.


Rocky Mountain Orzo with Roasted Vegetables


  • 2/3 cup Frantoio Extra Virgin olive Oil
  • 1 small eggplant peeled and dice to ¾ inch
  • 1 red bell pepper and dice to ½ inch
  • 1 yellow bell pepper and dice to ½ inch
  • 1 red onion, peeled and dice to ½ inch
  • 2 minced garlic cloves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup freshly squeezed lemon juice (2 lemons)
  • 1/2 pound orzo
  • 3 scallions diced
  • ¼ cup toasted pine nuts
  • 3/4 pound block Feta and dice to ½ inch
  • 13 fresh basil leaves, cut into ribbons


Preheat the oven to 425 degrees. On a large baking sheet toss the peppers, eggplant and red onion with the minced garlic and 1/3 cup of olive oil.  Sprinkle 1 teaspoon salt and  ½ teaspoon pepper and put in oven and roast for 20 minutes; pull the baking sheet out and toss all vegetables once and return the vegetables to the oven and continue roasting for another 15 to 20 minutes until browned. Meanwhile, cook the orzo in boiling salted water for approximately 7 to 9 minutes. Drain the orzo and pour to a large serving bowl.  Scrape the vegetables and dripping into the orzo. For the dressing, combine lemon juice, 1/3 cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper and pour on the pasta and vegetables. Let cool to room temperature.  Add the diced scallions pine nuts, feta, toss and sprinkle basil  ribbons on top of mixture and serve.


Rosemary, Shallot, Focaccia with Cerasuola Extra Virgin Olive Oil


1 1/2 cups warm water
3 tablespoons Stuarto's Cerasuola Extra Virgin Olive Oil (plus additional 1/4 cup for drizzling)
1 1/4 teaspoons salt
3 1/2 cups unbleached all purpose flour
1 tablespoon instant yeast
1/4 cup thinly sliced shallots
2 teaspoons fresh rosemary, chopped
1 teaspoon coarse sea salt for sprinkling on top(optional)


1) Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
2) Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.
3) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.
4) While the dough is rising, preheat the oven to 375°F.
5) Gently poke the dough all over with your index finger.
6) Distribute sliced shallots and chopped rosemary evenly over the surface of the dough.
6) Drizzle dough with 1/4 cup Cerasuola extra virgin olive oil and sprinkle with sea salt, if desired.
7) Bake the bread till it's golden brown, 35 to 40 minutes.
8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

Simple Brined, Mushroom-Sage Extra Virgin Olive Oil Basted Turkey

1 Turkey about 12 pounds

For The Brine

1 1/2 cups kosher salt
2 1/2 gallons cold water

3 tablespoons Stuarto's Mushroom Sage Extra Virgin Olive Oil
1 tablespoon freshly ground pepper
1/2-3/4 cups chicken stock, as needed


Place Turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine. Preheat oven to 400° rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in roasting pan. Tent breast with foil. Put turkey in preheated oven. To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes. Roast for about one hour remove foil and baste Turkey with 1/2 cup of warm stock mixed with one tablespoon mushroom sage extra virgin olive oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh not touching the bone. If legs or breast begin to get too brown cover loosely with foil roast until internal thigh temperature reaches 165° total roasting time should be about two to two and three-quarter hours. Let bird rest least 20 to 30 minutes before carving.


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