Recipes

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 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

Fezziwig's Tuscan Herb Olive Oil is the shop's best-selling oil for a reason: it does the seasoning work for you. Here it flavors both the toasted bread and the tomato topping in one bruschetta recipe. Sample photo Vegetarian Prep Time15 min Cook … read more

This drizzle turns a plate of cheese, crackers, and fruit into an actual appetizer. Fezziwig's Fig Balsamic Vinegar and Tuscan Herb Olive Oil are whisked with a little honey and poured over the softer cheeses on the board. Vegetarian Prep Time10 m … read more