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A trip to the Mediterranean basin for people keen to learn more about prime quality food products, plus tips for consumers!
Wellbeing, trends, events − tastes that enhance our lives. In all senses of the word!
Mini puff pastry croissants:
mix the caprino cheese with the Artichoke Spread in a bowl until you obtain a uniform cream. Roll out the puff pastry and cover with the cream you have just made. Add a sprinkling of parmesan and cover with a layer of ham.
Now cut the puff pastry in half widthways and create 8 triangles. Roll up each triangle starting from the long side and transfer onto an oven dish lined with baking paper. Before cooking in a conventional oven for 15 minutes at 410°F, brush each croissant with beaten egg and sprinkle over a few sesame seeds.
When the croissants are golden, remove from the oven and leave to cool. The first of your Easter appetizers is ready.
Eggs filled with tuna, mayonnaise and capers:
Cook the eggs in a pan full of boiling water for 12 minutes from the moment the water comes to the boil. Drain, place in cold water and leave to cool.
In a bowl mix the drained and finely chopped White Tuna Fish in Olive Oil with our Olive Oil Mayonnaise and the chopped chives. When the eggs have cooled, peel and cut off the tops; use a teaspoon to delicately remove the yolks and combine them with the Tuna and Mayonnaise.
Stuff the eggs with the filling and decorate with a caper.
Choux pastry buns with pistachio pesto, robiola and mortadella:
For the third easy Easter appetizer, take the choux pastry buns and cut off the top. Mix the robiola with the Pistachio Pesto Sauce in a bowl, transfer to a piping bag and use to fill the pastry buns.
Cut the mortadella slices into four and place a bit on top of the cream to cover the top of the choux pastry bun.
And there you have it: your three quick, economical and tasty Easter appetizers are good to go. Happy Easter!