Treviso at Ringling Museum uses Mazzone Extra Virgin Olive Oil and we are providing you with a SNEAK PEEK at their fall art festival menu! The festival runs October 11-16 and tickets start at $20. Chef Jeffery Trefry will be whipping up the delights listed below for the October occasion.

TREVISO

Ringling International Arts Festival 2011

Treviso proudly partners with local purveyors of exceptional

quality. All of our bread is baked daily at Il Panaficio bakery.

Our extra virgin olive oil is from Paneolio of Sarasota (Mazzone Extra Virgin)

Appetizers

Classic Antipasto $12

Marinated and grilled vegetables with Italian meats and cheeses, balsamic drizzle

Treviso Salad $7

Baby greens, Roma tomatoes, Grana Padano and balsamic vinaigrette

Traditional Bruschetta $11

Grilled country bread with oven roasted tomatoes, warm roasted garlic,rustic

olives & fresh mozzarella

Soup of The Day $7

Cup of Chef's daily preparation

Parmesan Truffle Fries $5

Great to share on the table

Caesar Salad $7

Traditional house made dressing, garlic croutons, Parmesan cheese

Entrées

Chargrilled Centercut Filet Mignon $30

Butter grilled and finished with a rich Merlot sauce with roasted shallots

Citrus Crusted Gulf of Mexico grouper $26

Local grouper marinated in extra virgin olive oil and baked with citrus zest and foccacia crumbs.

Veal Piccatta $24

Pan seared veal rib chop, with sautéed mushrooms and capers, lemon butter

Chicken Saltimbocca $19

Pan Seared chicken breast with Italian Parma Ham, Treviso's garden fresh sage, deglazed with vermouth and finished with Beurre Blanc

Mediterranean Salmon $24

Grilled and topped with artichoke and olive tapenade, capers, sun-dried tomatoes

Grilled Vegetable Ravioli $16

Tender pasta filled with fresh vegetables, lightly grilled and our house Marinara sauce, shaved Grana Padano cheese

Red-Wine Risotto

David Dickenson of Bradenton, Florida come to be one of the family by meeting us at the Bradenton Farmers Market. He fell in love with the Mazzone Lemon Infused Olive Oil (as so many have) and learned he couldn't live without his new favorite condiment! Buying more oil every week, David decided it would be fun, exciting, and a great way to buy his olive oil at a discount, to sell Mazzone Olive Oil in another Farmer's Market. David has had fantastic success selling Mazzone and has become one of our family members supporting Giuseppe and Nunzia back home in Italy.

David has just recently begun selling Mazzone EVOO at the Venice Farmer's Market on Saturday Mornings. He is making many new acquaintances and friends in Venice and enjoys sharing his famous recipe for lemon-tequila-chicken with everyone he meets!

Visit David at the Venice Farmer's Market to learn his secret for delicious baked lemon-tequila-chicken!

If YOU love Mazzone as much as David and we do and YOU want to feed your need for the best olive oil at a great discount contact us about selling it retail!

Below is some information about Extra Virgin Olive Oil David has picked up since beginning his new hobby of being an Olive Oil aficionado:

Extra Virgin Olive Oil the top Grade in Olive Oil, It must be made with Fresh Olives, extracted from fruit solely by mechanical means. Fruit must be of High quality, processing must be done soon after harvest. Temperature during processing can not exceed 86F. Olive can not be mixed with any seeds or nuts, or milling leftovers. Free Fatty acid level can not exceed 0.8 and peroxide. Extra virgin contains the largest amount of antioxidants and polyphenols. Extra virgin is the first pressing of the olive.     

Mazzone Olive Oil fan Marjorie Sheppard suggests using the BASIL infused olive oil marinate grilled red and green peppers!!!! YUMMY! The Basil is also awesome for sauteeinng onions!
                 
"Good food and good friends make life worth living!" Thanks for the tip Marjorie!

GREAT friends, GREAT food, GREAT times together!
If you LOVE Mazzone olive oil, share it with the people you care about
most. Let's have an olive oil social. You host it and you and I will
work together to make it a hit of party! We could do a high tea, a
light lunch, a laid-back happy hour or an evening dinner. I'll help
with preparations while you earn a little extra spending money and
have a great time socializing with friends and family. I love a reason
to get together and what better reason to get together than to break
bread (and then top it with a little EVOO)?

We can chat about: Sophia Loren's beauty secrets,
Giada DeLaurentis delicious recipes,
Rachel Ray's EVOO tips,
and all the cool ways we are finding to use our Mazzone Extra Virgin
and flavor infused olive oils like healthy-orange-kettle corn. Yum!
Call me and we will start planning and inviting. You can earn a few
extra dollars and even get your much needed olive oil at a discount.
It's a win-win-win :)
Looking forward to hearing back from you about it!!!

EASIEST Creamy Lemon-Basil Dressing
1/2 Cup light sour cream
1/4 Cup Lemon Juice
salt and pepper to taste

1/4 Cup Mazzone Basil Infused Olive Oil

(Optional) Chopped fresh basil
 
Whisk together first 3 ingredients until blended. Slowly add oil in steady stream while whisking constantly.
Stir in a few tabkespoons of chopped basil if desired.

Use immediately or store in refridgerator.

(This makes a great base for chicken salad!)

The below recipe is courtesy of Treviso at Ringling Museum Chef, Jeff Trefry. You can try this recipe at home or visit Chef Jeff at Treviso and let him prepare it for you!

Thanks Jeff!

Venetian Fried Green Tomatoes                           

Serves 4

? 2-4oz. balls fresh mozzarella

? 2 ripe Roma tomatoes

? 2 green tomatoes

? 1 cup seasoned flour

? 2 eggs beaten

? 1 cup Panko crumbs

? ¼ cup grated fresh parmesan cheese

? 2 cups Original Mazzone Extra Virgin Olive Oil

? 1 cup fresh basil leaves

? 1 roasted shallot

? Salt and pepper

? 2 cloves of roasted garlic

? 2 tablespoons honey

? 2 tablespoons lemon juice

? ¼ cup Mazzone Basil Olive Oil

? Good Balsamic vinegar

Procedure: Slice mozzarella balls and Roma tomatoes into ¼ inch slices. Cut green tomatoes into

¼ inch slices and then cut out with a round biscuit cutter to the same size as the Roma tomatoes.

Dredge them in seasoned flour, then dip in beaten eggs and bread them in Panko crumbs with

grated parmesan cheese.

In a blender prepare the basil dressing by combining the basil, shallot, garlic and lemon juice and

blend until smooth. Slowly drizzle in BASIL olive oil to form an emulsion. Season with salt and pepper

To finish fry the green tomatoes in 350 degree Original Mazzone oil until golden brown. Remove and stack with mozzarella and Roma tomato slices. Drizzle basil dressing under the stack and finish with

good balsamic vinegar.

We love Duke and The Doctor's recipe for Penne With Puttanesca Sauce Recipe

Ingredients: 

1/4 cup olive oil 

1 cup finely chopped onion 

6 cloves minced garlic 

2 (28 ounce) cans Roma plum tomatoes, broken into pieces, with juice 

1 cup tightly packed, pitted, and halved Kalamata olives 

2 tablespoons tomato paste 

2 tablespoons drained capers 

2 tablespoons minced anchovy fillets (about 8 fillets) 

1/2 teaspoon dried crushed basil 

1/2 teaspoon dried crushed red pepper flakes 

Salt 

1 pound penne pasta, cooked to al dente 

Directions: 

In a large pot heat the olive oil over medium high heat.  Add the onion and sauté until soft and lightly caramelized, about 6 minutes.  Add the garlic and cook an additional 2 minutes.  Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes.  Adjust seasoning, to taste, cover and set aside.  Add penne pasta to the pan and toss for 1 minute. 

Serves: about 4 cups of sauce

http://dukeandthedoctor.com/2010/09/penne-with-puttanesca-sauce-recipe/

http://www.youtube.com/watch?v=wX39gb70R04
http://www.youtube.com/watch?v=i4qUvoeWeAk
http://www.youtube.com/watch?v=9se7CAXkFmY
http://www.youtube.com/watch?v=es7EBZjD_oo

Check out some of these new videos from Mike and Cinzia's trip to Ruvo!

PaneOlio and Ortygia Restaurant of Bradenton host:

All About Olive Oil

CLASS and TASTING

Date: Sunday June 5, 2011

Time: 3:00-5:30

Location: 1418 13th St. West, Bradenton Florida (941) 741- 8646

Cost: $30.00

            Includes:

• 1hour presentation of Olive Oil history, production and health
• 30 minute olive oil tasting seminar
• 5 courses of elegant Olive Oil enhanced dishes prepared by Sicilian Chef Gaetano Cannata

Please call or email Erica Cave by

Sunday May 29 to reserve your seat! 

(941)321-1925   Erica@Paneolio.net                        http://www.paneolio.net

Indulge in the flavor of the Mediterranean with plump shrimp tossed with lemon and pepper. Serve with sautéed asparagus for a fine accompaniment.

YIELD: 4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp)

Ingredients

• 1 cup uncooked orzo
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, divided
• 7 teaspoons Olio Mazzone Lemon Infused Olive Oil, divided
• 1 1/2 pounds peeled and deveined jumbo shrimp
• 2 teaspoons bottled minced garlic
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon black pepper 

Preparation

• 1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
• 2. While orzo cooks, heat 1 tablespoon of Mazzone Lemon Olive Oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Add teaspoon Mazzone Lemon Olive Oil in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
• 3. Add remaining 1 tablespoon Mazzone Lemon Olive Oil to pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Nutritional Information

• Amount per serving
• Calories: 403
• Fat: 10.4g
• Saturated fat: 4.8g
• Monounsaturated fat: 2.2g
• Polyunsaturated fat: 1.4g
• Protein: 40.1g
• Carbohydrate: 34.7g
• Fiber: 1.7g
• Cholesterol: 276mg
• Iron: 4.3mg
• Sodium: 549mg
• Calcium: 97mg

Recipe adapted from www.myrecipes.com

POSTED ON FEBRUARY 10 2011 | CATEGORIZED IN: ABOUT OLIVE OIL,FEATURED

Watch PaneOlio VIDEOS on YouTube!

http://www.youtube.com/watch?v=UA12yawyPJo

http://www.youtube.com/watch?v=bQd93_xVDdk

http://www.youtube.com/watch?v=RfBDeLpz6Oc

Forbes Family Vacation in Italy

Olive Oil Tasting Course

Hosted by Olio Mazzone Extra Virgin and

OhMammaMia! Authentic Italian Cuisine

Thursday - April 28

11:00am

Learn olive oil tasting techniques and the distinct flavor characteristics of various oils

Cost: $10 for class only (11:00-12:30)

$30 for class AND authentic Italian lunch (immediately following)

Space is limited! You MUST reserve your place to attend!

Call or email Erica Cave to purchase tickets

(941) 321-1925

  Erica@Paneolio.net

http://ohmammamiarestaurant.com/          2324 Gulf Gate drive, Sarasota, FL 34231 Tel: 941.706.2821          http://www.paneolio.net/

Spiced Blueberry and Orange Olive Oil Muffins

5 tablespoons Mazzone Orange Infuse Olive Oil

3/4 cup packed brown sugar

1/2 cup whole milk

2 teaspoons grated orange zest

1 egg

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon salt

1 1/2 cups blueberries

Preheat oven to 400. Line muffin tin with liners.

Whisk together olive oil, brown sugar, milk, zest and egg in a bowl until combined well and set aside. Whisk flour, baking powder, spices and salt in a large bowl. Add wet ingredients to the dry and stir until just combined. Gently fold in blueberries

Fill muffin liners to the top and bake to a golden brown, about 25-30 mins. Muffins are done when a toothpick inserted into the muffin comes out clean.

Here's ANOTHER great idea thanks to our Olive Oil guru Mrs. Cinzia Forbes: Use Mazzone Orange Infused Olive Oil to coat the pan when making blueberry pancakes!

If you have our Basil olive oil try fresh blueberries and Mazzone Basil Infused Olive Oil over lemon sorbet or vanilla frozen yogurt.

Do you love to go out for a meal with friends and family but worry about how unhealthy it can be to eat out? Now you can order your favorite salad or other dish without the unhealthy sauces and dressings!

B.Y.O.E.V.O.O. BRING YOUR OWN EXTRA VIRGIN OLIVE OIL!

We are now selling olive oil in a to-go-tincture. You can easily portion a healthy amount of olive oil atop a fresh salad, baked fish or chicken. Add polyphenols and the delicious taste of Mazzone Olive Oil to your meal no matter where you are! At the movie theater? Order your popcorn sans butter and give it your own splash of healthier, tastier, Mazzone Oil. Order a light soup or pasta and give it your own drizzle or splash of flavor! YUMMY anywhere!

This coming Wednesday, March 23, we are celebrating local HONEY at the Phiillippi Farmhouse Market!

PaneOlio will be sampling Homemade Honey Chips.

Ingredients:

12 soft corn tortillas

2 tbsp Orange-infused Extra Virgin Olive Oil

2 tbsp Local honey

Directions:

Pre-heat oven to 350

lay corn tortillas on a cookie sheet

mix olive oil and honey in a bowl, brush the mixture over the tortillas

bake at 350 for 10 minutes or until tortillas appear a toasty golden color

remove from oven, let cool completely, break in to pieces and enjoy!

DON'T FORGET! You can now refill you 750mL bottle of Extra Virgin Olive Oil!

Mazzone Olive Oil Lover Jill Hershfield shares her recipe for Glazed Lemon Olive Oil Cookies

Ingredients: 1 pkg. Duncan Hines Lemon Supreme cake mix
1/3 Mazzone Lemon Infused Olive Oil 
2 eggs
1 tbsp. lemon juice

1 cup powdered sugar
1 tbsp. lemon juice
1 tbsp. Mazzone Lemon Infused Olive Oil
1 tsp. lemon zest

Baking Instructions:
Mix cake mix, Lemon infused oil, eggs, and 1 tablespoon lemon juice together. Dough will be very stiff.
Drop dough on ungreased cookie sheet.
Bake at 350 degrees F for 12-14 minutes.
While cookies are baking, make glaze: mix powdered sugar, 2 tablespoons lemon juice, and lemon zest together in small bowl. Let cookies cool for 1 minute, then top with glaze.

TRY THIS SAME RECIPE WITH ORANGE OLIVE OIL, ZEST, And CAKE MIX! Also YUMMY!

A big THANKS to Jane Regan for sharing this AWESOME recipe with the Mazzone Olive Oil family!

ORANGE CHICKEN BREASTS WITH BABY SPINACH

FOR VINAIGRETT:

Finely grated zest and freshly squeezed juice of 1 orange  ( 2 t zest, ¼ C juice )

¼ C white wine vinegar

1 T Dijon-style mustard

¼ t salt

¼ t crushed red pepper flakes

½ t sugar

Freshly ground black pepper

½ C Mazzone orange infused olive oil

For the Chicken and Spinach:

1 lb ( four 1/2 “ thick) chicken breast cutlets

6 oz baby spinach, rinsed

Water, as needed

2 med. Oranges, cut into segments

Steps:

Vinaigrette:   Combine the orange zest & juice, vinegar, mustard, salt, crushed red pepper flakes, sugar and pepper to taste in blender.  Puree until smooth;  with motor running, gradually add the oil to form and emulsified vinaigrette, with a yield of a generous cup.

Chicken and spinach:

Place the chicken in a gallon-size resealable plastic food storage bag.  Add 1/3 C of the vinaigrette, reserving the rest of it for serving. 

Massage through the bag to coat the chicken evenly.  Seal:  Place in shallow dish and refrig. For 1-4 hours.

Position the top oven rack 4-6 inches from the top broiler element;  preheat the broiler.  Line a baking sheet with foil.  Arrange the marinated chicken on baking sheet;  discard the marinate that’s left in the bag.  Broil for 4-5 min, then turn chicken over and broil on the other side for same amt. of time, till browned and cooked thru.  Let rest for 5 min.

Meanwhile, steam the spinach:  Heat a 12” skillet or sauté pan over Med. Heat.  Add the spinach and a few T of water.  Cover and cook for 1-2 minutes, until spinach starts to wilt.   Uncover and stir so the spinach is completely wilted.  Divide the spinach among the plates, draining off any excess liquid.   Top each portion with one of the chicken breast cutlets ( or however many each person will eat)  Scatter the orange segments over each serving, then drizzle each portion with 1T of reserved vinaigrette.

200 calories, 27 g protein, 2g carbs, 8 g fat, 65mg cholesterol, 170 mg sodium, 1g fiber 1g sugar.

Enjoy

Grandpa’s Fried Cheese-Ravioli

Ingredients:

16 Wonton Wrappers

Ricotta Cheese

Egg white

Mazzone Extra Virgin Olive Oil

Directions:

Lay out 8 of the Wonton Wrappers on a cookie sheet

Spoon about ½ tablesoon of ricotta cheese (or any cheese of your choosing) into the center of the wonton wrapper in (don’t spread or flatten the dollop of cheese)

Brush outside edges of the wrapper with egg white and cover with second wrapper. Brush the top of this wrapper and then fold each corner to the center to close cheese into the ravioli (repeat for all raviolis)

Coat bottom of a skillet with Mazzone EVOO and turn to medium heat

When oil is heated, gently place raviolis in the oil with the seams down. After about a minute, gently turn with spatula. After another minute or 2 remove raviolis from oil, sprinkle with grated parmesan cheese and serve.

The raviolis can be eaten just as they are or topped with marinara sauce.

YUMMY!

With so much fresh produce available and the warm temperatures in Florida, it is the perfect time to start eating hearty, fresh, and healthful salads again! Thank you to Crystal Windgassen for sharing with us her recipe for

Mazzone Vinaigrette:

1/4 cup Mazzone Extra Virgin Olive Oil

2 tbsp Balsamic Vinegar

1 tsp Dijon Mustard

Salt & Pepper to taste

Olio Mazzone is now avaliable at The Village at Gulfstream Park in Miami Wednesday evenings 4:00-9:00 PM. Come see us at our NEW location or visit us in Sarasota Wednesday at Phillippi Farmhouse Market 9:00AM-2:00PM

According to Connie Guttersen, RD, PhD, author of The New Sonoma Diet, 

"There’s probably no food choice you’ll make that does more for your health and weight loss efforts than olive oil."

Read more here: Olive Oil Weight Loss Article from The Olive Source

Giuseppe, owner and chef at Oh Mamma Mia! in Gulf Gate, offers adult and youth cooking classes.

Try out his delectable cuisine Friday's for lunch between 11:30 and 2:30 or any night for dinner.

Giuseppe uses only the highest quality Mazzone Extra Virgin Olive Oil and Flavor infused oils in ALL of his cooking.

The food and atmosphere will transport you directly to Italy for the most authentic Italian experience this side of the Atlantic.

Alexis is a Miami native who has joined the PaneOlio team to help us provide our awesome extra virgin olive oil and flavored infused olive oils to people in South Florida! Alexis is a recent graduate from The University of North Florida where she studied advertising. She loves great food, great wine, great friends, and Olio Mazzone OLIVE OIL! Welcome Alexis!

A great deal of research has been done lately concerning the benefits of eating healthy fats such as the Monounsaturated fats in Extra Virgin Olive Oil. Not only do these fats help lower cholesterol, they also allow your body to better absorb fat-soluble vitamins such as A, D and E, which are essential to good health. Olive Oil is the most potent source of monounsaturated fats and Extra Virgin Olive Oil packs the punch of powerful antioxidants to boot!

Oh Mamma Mia! in Gulf Gate is serving up the most AUTHENTIC Italian food in Sarasota.

Thank You Giuseppe for an AWESOME lunch with Lemon infused Mazzone EVOO!

We LOVE Friday lunches at Oh Mamma Mia! where they only use

Mazzone Extra Virgin Olive Oil

Crunchy Sweet Brussels Sprouts Salad

What you'll need:

1 lb. Brussels Sprouts

2 Tbsp. of Mazzone Extra Virgin Olive Oil  (Original or Orange)

1/2 tsp. ground nutmeg

salt and pepper to taste

1/2 cup chopped walnuts

1/2 cup dried cranberries

What to do:

1. Thinly slice Brussels Sprouts

2. Warm olive oil in a large skillet over medium heat. Add sprouts, nutmeg, salt, and pepper.

3. Cook, stirring, until the Brussels Sprouts are bright green and slightly wilted. (2-3minutes)

4. Add in walnuts and cranberries. Toss to combine. Turn out into a bowl.

5. Serve and eat hot or refrigerate to serve chilled. It's a delicious salad either way!

Faithful Olio Mazzone Olive Oil user and friend of PaneOlio Jan Spangler suggests a citrus spinach and salad with grilled chicken and Mazzone Orange Infused Olive Oil to add zest to a healthy winter favorite!

You'll need:

Boneless Skinless Chicken Breast

1 small can of mandarin oranges in juice

1 bag baby spinach (pre-washed)

A few slices purple onion (or pre-chopped from produce department)

1 can mandarin orange slices (Or Fresh  orange or grapefruit sections from produce dept)

1 little bag (2 oz approx ) sliced almonds.

1 Tablespoon orange juice concentrate

The juice and the zest of one lemon.

1 Tablespoon Mazzone Orange Infused Olive Oil

Directions:

I will say I have a RULE... anytime you BBQ Anything, ever, you Always throw on some extra boneless, skinless chicken breast to keep cooked and on hand.  For this salad I use chicken breast that I have basted at the end of it's cooking with orange juice concentrate (no need to thaw it, just scoop out 2 tbs and use as glaze)  to get a nice black or dark char on the chicken.  Cool, slice, freeze or refrigerate until you need it.  (which will be now for this salad). 

The hard part...Mix throw all the ingredients (except the chicken) into one bowl and toss to coat the fresh spinach with all the toppings.

Lay your pre cooked, pre sliced grilled chicken breast on top the bed of spinach and enjoy!

This salad tastes AWESOME and will not take but 5 min to put together. However , if you let this salad sit for 15 min it is even better... the evoo gets into the spinach deeper,  and wow... so healthy,  love it.

"I can walk in from the barn and have lunch on the table before everyone has washed up.
The trick is having the stuff on hand.    If you are not using chicken breast to top the salad, then sprinkle some Chinese noodles over the top if you like."

Why this combination is SO healthy...? Vitamin C (from citrus fruits and dark-green vegetables) enhances the body's absorption of iron (found in lean meats, fish, beans, and some leafy green veggies) when these foods are consumed at the same time. By adding a few orange  segments that contain vitamin C to a spinach salad, the bioavailability of the iron in spinach also gets a significant boost!

I've been out of town for a week. I can't wait to see everyone back out at the Farmer's Market this Saturday!

Looking for a healthy way to enjoy the produce that's fresh NOW?

Ina Garten offers a fabulous recipe for heart warming vegetable goodness:

Roasted Winter Vegetables

2002, Barefoot Contessa Family Style, All rights reserved

Ingredients

• 1 pound carrots, peeled
• 1 pound parsnips, peeled
• 1 large sweet potato, peeled
• 1 small butternut squash, peeled and seeded (about 2 pounds)
• 3 tablespoons good olive oil (Mazzone Extra Virgin is the BEST!)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped flat-leaf parsley

Directions

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

For an extra flavor kick try spicing up this recipe with Mazzone Peperoncino Extra Virgin Olive Oil or make it Florida style by using Mazzone Orange Infused EVOO.

Dave Shiplett of the SoMa Diner shows visitors to the the Bradenton Farmers Market how to make a scrumptious salad using all locally grown heirloom vegetables with Mazzone Extra Virgin Olive Oil.

Make popcorn a whole new treat with Mazzone flavor infused extra virgin olive oil. It tastes AMAZING and it's healthier too!

Sweet Citrus Popcorn (Erica's Favorite)

Drizzle Mazzone orange infused olive oil over plain popcorn. Then, sprinkle with splenda and a little salt  for a low calorie, whole grain, totally delicious snack or dessert!

Popcorn Italiano

Drizzle Mazzone Basil infused olive oil over plain popcorn (optional: sprinkle with salt).

Add PIZZAZZ to POPCORN with any of the flavor infused olive oils oils or go traditional with heart healthy our original extra virgin.