Side dishes and more Recipes

Pan-seared scallops with saffron beurre blanc

by: Josée Robitaille

Preparation 15 min
Cooking 15 min
Portions 4 pers.

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Fried bocconcini with spicy truffle sauce

by: Josée Robitaille

Preparation 15 min min
Cooking 15 min min
Portions 4

Focaccia tomatoes, prosciutto and fresh herbs

by: Favuzzi

Preparation 5 min
Cooking 5 min

Pan-fried truffle gnocchi with parmesan and fresh parsley

by: Favuzzi

Preparation 5 min
Cooking 5 min
Portions 1

Arugula, apple, and walnut salad

by: Favuzzi

Preparation 10 min min
Portions 4

Endives and grilled apricots with gorgonzola cheese

by: Favuzzi

Preparation 10 min min
Cooking 10 min min
Portions 4

Vegetables and orecchiette soup

by: Favuzzi

Preparation 10 min
Cooking 30 min
Portions 4

Arancini with truffle tomato sauce

by: Alessandra Lauria

Preparation 60 min
Cooking 10 min
Portions 2

Polenta and Cheese Bites

by: Margherita Romagnoli

Preparation 10 min
Cooking 40 min
Portions 3

Arugula Pesto with Lemon Oil

by: Margherita Romagnoli

Preparation 5 min
Portions 4

Balsamic Rosemary Tofu

by: Margherita Romagnoli

Preparation 5 min
Cooking 12 min
Portions 4

Creamy Raspberry Vinaigrette

by: Margherita Romagnoli

Preparation 5 min

Bruschetta with grilled vegetables and truffle

by: Marie Claude di lilo

Preparation 5 min
Cooking 30 min
Portions 4

Aromatic oil

by: Favuzzi

Preparation 15 min
Cooking 60 min
Portions 4

Simple Vinaigrette

by: Favuzzi

Preparation 15 min

Sicilian caponata

by: Jérémie Conan

Preparation 45 min
Portions 6

Michel Favuzzi
President, founder
Sommelier of olive oil

Our olive oil expert

Michel Favuzzi, an olive oil expert with a degree from the International Culinary Center in New York, is also an educator, lecturer, importer and founder of Favuzzi International. For nearly 20 years, he has been working to bring the oils and food products of the world's finest artisans to Canada.