Recipes

Extra virgin olive oil can turn bitter when it is emulsified hard and fast in a blender, since blending agitates its natural phenolic compounds. This recipe uses half Fezziwig's mild Arbequina Olive Oil and half a neutral oil to get the olive oil's f … read more

A splash of Fezziwig's Premium White Balsamic Vinegar caramelizes on these potatoes without darkening them, since it is far lighter than a standard balsamic, but it goes in partway through roasting rather than at the start, since its sugars will scor … read more

A reduction is just Fezziwig's Strawberry Balsamic Vinegar simmered down until it thickens into a syrup. It takes about 12 minutes and turns a scoop of vanilla ice cream into a real dessert. Sample photo Vegetarian Prep Time2 min Cook Time12 min … read more

Fezziwig's Premium White Balsamic Vinegar, imported from Modena, has all the tang of a traditional balsamic without the dark color, so it will not turn this spinach and strawberry salad an unappetizing brown. Sample photo Vegetarian Prep Time15 m … read more

Most pesto recipes rely entirely on fresh basil leaves for flavor. This one gets a second layer from Fezziwig's certified organic Basil Olive Oil, which keeps the color bright and the taste concentrated. Sample photo Vegetarian Prep Time10 min Co … read more

Fezziwig's Meyer Lemon Olive Oil is pressed with the citrus oil from the peel, so it seasons this roasted salmon with a rounder lemon flavor than a squeeze of juice ever could, and it is added both before and after roasting. Sample photo Prep Tim … read more