Recipes

This is the recipe behind Steve's famous Grilled Paella class at Fezziwig's. "Grilled" here just means cooked over open flame, whether that's an outdoor grill or a gas stovetop burner, rather than an oven. Fezziwig's Garlic Olive Oil carries the chi … read more

Fezziwig's Arbequina Olive Oil is mild and buttery enough to let the sun-dried tomatoes lead, while Four Leaf Balsamic Vinegar has the body to cling to the topping instead of pooling in the bowl. This recipe uses both, plus a little of the same oil b … read more

Fezziwig's Tuscan Herb Olive Oil is infused with oregano, basil, garlic, and rosemary, so it replaces the entire dried-herb lineup a classic focaccia recipe normally calls for. It goes into the dough, the rising bowl, and the pre-bake brush, seasonin … read more

Fezziwig's Garlic Olive Oil is pressed from hand-picked Arbequina olives with the garlic, which gives it a milder, rounder garlic flavor than a raw clove blended straight into the dip. This version leans on the oil for garlic character and pulls back … read more

Fezziwig's Meyer Lemon Olive Oil is pressed with the citrus oil from the peel, so it seasons this hummus with a rounder lemon flavor than the lemon juice alone provides. It goes on at the very end, as the finishing drizzle. VegetarianVegan Prep Ti … read more

This is the dip you get in a basket at your favorite Italian restaurant, and it takes five minutes to make at home. The key is starting with oil and vinegar good enough to eat on their own, which is exactly what Fezziwig's Arbequina Olive Oil and Fou … read more