These Basics never tasted this good before!

Serves 2-4

Ingredients: Garlic Roasted Chili Tomato Broth: 2 Tbs. Ella's Garlic Roasted Chili EVOO 1 cup cherry tomatoes 2 Roma tomatoes, sliced 1 tsp. Ella's tuscan seasoning 2 Tbs. Ella's Barolo Vinegar 1 lb. mussels, rinsed and cleaned 3 garlic cloves, peeled and sliced Pinch of Kosher or Pink Himalayan salt 1 Tbs. Ella's Meyer Lemon EVOO 2 Tbs. fresh parsley, chopped

Instructions: Preheat the oven to 450°F and drizzle a large baking sheet with Garlic Roasted Chili EVOO. Add the cherry tomatoes and Roma tomatoes to the sheet and season with tuscan seasoning and barolo vinegar. Place in the oven and roast for 10-15 minutes or until the tomatoes have burst. Transfer the tomatoes and pan drippings to the bowl of a food processor and blend until smooth. Pour the mixture into a large pot and bring to a simmer over medium heat. Once simmering, add the mussels and garlic, cover, and steam for 10-12 minutes or until the mussels have opened (discard any mussels that do not open). Spoon mussels and tomato broth into bowls, season with salt, drizzle with Meyer Lemon EVOO, and garnish with parsley before


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Our 2021 Harvest Picual is here! 2021 Harvest varietals from Italy and Spain, Peranzana, and Spanish Hojiblanca, are also coming this spring.

Serves: 2-4


4 lobster tails

1/2 cup Ella's 2021 Harvest Picual Extra Virgin Olive Oil

4 garlic cloves, peeled and minced

1 shallot, peeled and thinly sliced

2 tsp. fresh rosemary, minced

2 tsp. fresh thyme, minced

1 tsp. Fleur de Sel

1/4 tsp. paprika or Smoked Paprika


To prep the lobster tails, using heavy-duty kitchen scissors, cut the top of the shell running lengthwise down the tail, careful not to damage the meat. Next, gently split the shell, opening it up slightly, and loosen the meat, keeping it attached to the very tip of the tail or fin. Next, bring the meat out from the inside of the shell, and fillet the meat so that it drapes nicely over the shell (aka. butterfly the lobster meat), devein if necessary.

Place the prepped lobsters in a shallow casserole dish, drizzle with olive oil, sprinkle with garlic and shallots, and evenly season with rosemary, thyme, fleur de sel, and paprika. Cover and set aside to marinate for 30 minutes.

Preheat oven to 350°F. Uncover the lobster tails and place them in the oven. Roast for 20 minutes or until the internal temperature of the lobster meat reaches 140°F. Remove from the oven and serve drizzle with pan-drippings.


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Serves 4-6


Sauce Verte:

1 1/2 cups fresh parsley leaves

1/4 cup fresh mint leaves

1 shallot, peeled and chopped

2 garlic cloves, peeled

2 tsp. capers

1/2 cup Ella's Herb de Provence Olive Oil

1/2 tsp. Fleur de Sel

Pinch of crushed red pepper flakes

1 Tbs. Ella's Barolo Red Wine Vinegar

1 dozen large shrimp

1 tablespoon Ella's Herb de Provence Olive Oil

1/2 tsp. Fleur de Sel


- Vinoso vinegar can be used in place of Ella's Barolo Red Wine Vinegar.

- Use course salt or pink himalayan salt as a substitute for Fleur De Sel.


Place parsley, mint, shallot, garlic, capers, and half of the oil in the bowl of a food processor and pulse until chunky and combined (do not puree). Place the mixture into a medium bowl and add the remaining oil, Fleur de Sel, crushed red pepper flakes, and Ella's Barolo Red Wine Vinegar. Stir to combine.

Preheat oven to broil, place shrimp on a large baking sheet, drizzle with Ella's Herb de Provence Olive Oil, and season with Fleur de Sel. Place in the oven and roast for 6-8 minutes or until the shrimp are cooked through and lightly charred. Remove from the oven and transfer to a serving platter.

Drizzle and spoon the sauce verte over the shrimp before serving.


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