Pasolivo Oranges


This is an easy, elegant way to highlight the taste of extra virgin olive oil. It’s perfect to bring to a party, and it looks lovely on the table with its vibrant colors.
4 – 5 oranges
Pinch of sugar
Freshly ground black pepper
Tuscan Extra Virgin Olive Oil
Loaf of fresh bread
Cut the oranges into slices about 1/2 inch thick. Arrange on a large plate or platter. With a fork, press the orange slices to release some of the juice. Sprinkle just a pinch of sugar over the oranges. Generously drizzle with Pasolivo Extra Virgin Olive Oil so that the oranges are covered in olive oil. Pepper the oranges. Cut the bread and dip it onto the orange slices. You’ll taste the oil, with a hint of fresh citrus.
You can also try this with lemons or grapefruit. Tucking basil leaves under the oranges adds even more color.


Limoncello Pound Cake


The best part of brunch is that it’s okay to enjoy both sweet and savory items! We’ve included our favorite pound cake and the addition of Limoncello means you can use the spare liqueur for brunch cocktails!
3/4 cup all purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1/3 cup Pasolivo Lemon Olive Oil
5 Tbsp unsalted butter, room temperature
1 ounce tube almond paste, crumbled
3 Tbsp finely grated lemon peel
4 large eggs
1/3 cup Limoncello lemon liqueur
Powdered sugar

Preheat oven to 325 degrees F. Butter and flour 9 inch springform pan. Whisk flour, baking powder, and salt in small bowl. Using an electric mixer, beat 3/4 cup sugar, Pasolivo Lemon Olive Oil, and butter in large bowl until light and fluffy, about 3 minutes. Add almond paste and lemon peel. Beat until smooth. Add eggs 1 at a time, beating well after each addition. Add flour mixture; stir to blend. Transfer to pan.

Bake cake until golden brown on top and tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Can be made 1 day ahead, cover and store at room temperature. Remove pan sides from cake. Brush top of cake with Limoncello. Sprinkle cake with powdered sugar. Cut into thin wedges.

Egg, Asparagus and Cheese Frittata


Egg, Asparagus and Cheese Frittata
This frittata is a great dish for a large group breakfast or brunch! Be sure to finish it with an extra drizzle Tuscan Olive Oil as well as a sprinkle of Truffle Sea Salt.

1 large bunch asparagus, tough ends snapped off and cut into 1-2 inch pieces
6 Tbsp Tuscan Extra Virgin Olive Oil
8oz. crumbles feta cheese or goat cheese
2oz. grated Parmesan or Romano cheese
1-2 tsp.Pasolivo Truffle Sea Salt
Pepper to taste
18 large eggs

Preheat oven to 350 degrees F. Sauté or roast asparagus in 2 Tbsps. Pasolivo Extra Virgin Olive Oil, until tender. In a mixing bowl combine eggs, Pasolivo Truffle Sea Salt and pepper and mix with a fork until combined. Add asparagus and goat or feta cheese to egg mixture and mix to combine. Brush 2 Tbsps. of Pasolivo Extra Virgin Olive Oil on a 9 x 13 oven safe dish. Pour egg mixture into dish making sure to get all of the cheese and goodies from the bottom. Top with grated Parmesan or Romano cheese.

Bake for about 35-40 minutes or until filling sets. Remove from oven and let rest about 15 minutes. Drizzle with remaining 2 Tbsps. Pasolivo Extra Virgin Olive Oil and sprinkle with a little more Pasolivo Truffle Sea Salt. Serve warm or room temperature.