How to make Pasolivo’s Muffuletta Salad

Pasolivo’s Muffuletta Salad

Muffuletta salad is a simple, quick and healthy dish packed with Italian flavors. The original muffuletta sandwich was crafted in New Orleans in 1906. We’ve developed a low-carb version that uses fresh, healthy ingredients. The combination of vegetables, meats and cheeses makes for a hearty, filling snack or meal. Ideally, this dish is prepared a day or two in advance (minus the romaine lettuce) to give the flavors time to meld.

Serves: 8-10

Makes: 10 cups (without romaine)

Total Time: 25-30 mins


  • 1 1/2 cups assorted Pasolivo olives (These can be stuffed. If plain, pit them), chopped
  • 2 cups cauliflower, cut into small florets
  • 1 cup chopped celery
  • 1 14 oz can artichokes in water, drained and chopped
  • 1 cup diced red pepper
  • 2/3 cup diced red onion
  • 1/2 cup pepperoncini, thinly sliced
  • 1 15 oz can garbanzo beans, drained
  • 3 oz thinly sliced provolone
  • 4 oz mozzarella, chopped
  • 3 oz genoa salami, chopped
  • 4 oz ham, chopped
  • Romaine lettuce (add 6 cups just prior to serving)
  • This salad can be made 2 days prior to eating if you wait to add lettuce until serving



  • Toss all ingredients, except dressing and lettuce, into large bowl
  • Mix dressing and add to bowl
  • Toss with lettuce just before serving
  • Enjoy!

Pasolivo announces new Garlic Olive Oil

The Pasolivo family is excited to announce the newest addition to our family of award-winning olive oils.  Please welcome Pasolivo Garlic Olive Oil.

Garlic lovers rejoice! Using fresh garlic from Gilroy, California, “The Garlic Capitol of the World” this zesty olive oil has a bold, robust flavor that’s perfect with baked croutons or roasted potatoes.  Try it drizzled over seafood, pizza or pasta.

Take your dishes to the next level and discover the superior richness of Pasolivo’s new Garlic Olive Oil.

 We’ve included a recipe below using our new Garlic Olive Oil. 

Garlic-Lemon Shrimp with Pasta


1/4 cup Pasolivo Garlic Olive Oil or Pasolivo Garlic-Lemon Olive Oil
2 cups sugar snap peas trimmed and cut to bite size
2 shallots minced
1 pound large raw shrimp, peeled and deveined
1 tsp. Pacific Blue Kosher Sea Salt, plus more to taste
Freshly ground black pepper
6 Tbsp Lemon Juice
Zest of 1 lemon
1/2 cup grated Parmesan
12 oz Pasta


Cook pasta al dente, according to package.
Warm Pasolivo Lemon Garlic Olive Oil in a large frying pan. Add the shallots and sugar snap peas and cook about 4 minutes, until soft.
Add the shrimp to the pan and cook each side, until the shrimp is cooked through. This varies based on the size of the shrimp, approximately 2-3 minutes each side. Season with salt and pepper. Add lemon juice and zest. Toss with the pasta, parmesan cheese and serve.

For more Pasolivo recipes, click here. 

How to make perfect Easter morning sticky buns

Honey Caramel & Almond Butter Sticky Buns

Pasolivo’s Honey Caramel & Almond Butter Sticky Buns are a delicious take on cinnamon rolls and a perfect dish to serve your family on Easter. You can make the dough the day before and then bake the buns in the morning. Our Orange Blossom Honey adds a twist of citrusy flavor while the Original Nut Crumbs give a little crunch. This sweet, fluffy and sticky dish is sure to feed the whole family as a breakfast treat or delightful dessert.


For the Dough:
1/2 cup whole milk
2 tsp instant dry yeast
2 Tbsp granulated sugar
1 egg
2 Tbsp unsalted butter, melted
1 tsp Pacific Blue Kosher Sea Salt
2 cups all-purpose flour

For the Honey Caramel Sauce:
3/4 cup Orange Blossom Honey
1/4 cup heavy cream
1 Tbsp unsalted butter
1 Tbsp Amaretto (optional)

For the Filling:
1/3 cup almond butter
1/3 cup granulated sugar
1 tsp Sugar and Spice Blend
1/2 tsp vanilla extract
Dash of Pacific Blue Kosher Sea Salt


For the Dough:
Warm the milk to 100°F in a glass measuring cup. Add in the sugar and yeast, let sit for 5 minutes, or until foamy. Then whisk in the egg and butter. In the bowl of a stand mixer, combine the flour and Pacific Blue Kosher Sea Salt before pouring in the liquid ingredients. Mix on low until combined, scraping the sides of the bowl, then mix on medium speed until a smooth dough is formed, about 2 minutes. The dough should be pretty wet. Let the dough rise in an oiled bowl, flipping once so the oil coats the top of the dough, covered, until doubled in size, about 1 hour.

For the Honey Caramel Sauce:
In a deep saucepan, whisk the Orange Blossom Honey and heavy cream together until combined. Bring the mixture up to 240°F. Remove from heat, then whisk in the butter and Amaretto. Pour into an 8 by 8 inch greased baking dish, set aside.

For the Filling:
Combine all the filling ingredients in a small bowl, set aside.

To Make The Rolls:
Roll the dough out on a floured surface into a 10 by 12 inch rectangle. Spread the filling evenly over the dough, leaving a 1/4 inch border. Roll the dough into a tight log shape, starting from one of the long sides of the rectangle. Cut the log into 9 even pieces, seam side down. Using a thin string or dental floss to slice the rolls works best, or a serrated knife. Place the rolls into the prepared baking dish and cover with plastic wrap. Let rise for another hour, preheating the oven to 375°F during the last 15 minutes of proofing. Bake for 30 to 35 minutes or until golden brown, covering with tin foil if they start to brown too quickly. Once removed from the oven, flip the buns out onto a large serving tray. Let cool for 10 minutes before serving, sprinkling the buns with a bit of Original Nut Crumbs to garnish.


To find other great Pasolivo recipes, click here.

Easter with Pasolivo

Pasolivo has created an easy recipe guide for families celebrating Easter at home this year. Start your holiday feast off right with a fresh Spring Herb Dip, which pairs perfectly with carrots and cucumbers. Our Apples & Greens Salad is another light appetizer that’s a breeze to put together. For the main dish, there’s nothing more comforting than a Tuscan Chicken Pot Pie which is sure to bring the whole family together for a memorable moment. However, you’ll want to save room for dessert. Local chef Maegen Loring has developed a spring Citrus Olive Oil Roussanne Cake topped with fresh fruit, honey and a heavy whipping cream mousse. You can find these simple and quick step-by-step recipes below.

Spring Herb Dip


This fresh Spring Herb Dip goes great with sliced vegetables or chips. It’s a perfect appetizer to keep your guests snacking while you prepare a salad and the main dish. Enjoy!



Mix all ingredients together and taste for seasoning. Keep in the refrigerator until ready to serve. Makes about 1 cup. Best if prepared a few hours ahead or overnight.

*Make-ahead method: Double or triple the recipe as desired. Extra can be used for fish, vegetables, chicken or chips.

Apples & Greens Salad


This Apples & Greens Salad is worth the trip to the local farmer’s market! Crisp apples, fresh greens and California Blend Olive Oil makes this salad perfect for a healthy side dish.


  • 3 Tbsp Pasolivo California Blend Olive Oil
  • 1/4 tsp grated lemon zest
  • 1 Tbsp lemon juice
  • 2 Tbsp cider vinegar or Pasolivo Winter Ambrosia Vinegar
  • 2 tsp minced shallots
  • 1 tsp Orange Blossom Honey
  • Salt and pepper
  • 1 apple, cored and sliced into wedges (It’s important to use a really tasty apple here. If you have a produce stand or farmer’s market, it’s worth the trip.)
  • 8 handsful of salad mix (preferably baby greens)
  • 1/3 cup blue or feta cheese


  1. In a salad bowl, whisk together Pasolivo California Blend Extra Virgin Olive Oil, lemon zest and juice, vinegar, shallots and honey.
  2. Add salt and pepper to taste before adding the apples and dressing. Toss in the greens and sprinkle with cheese.

Tuscan Chicken Pot Pie


Nothing more comforting than a homemade pot pie.  This delicious, perfectly crisp pot pie features Pasolivo Rosemary Olive Oil and Pasolivo Roasted Garlic Sea Salt, and Pasolivo Tuscan Blend.


  • 2 unbaked 9″ pie crusts
  • 1 1/2 cup steamed or roasted vegetables (any mix of carrots, peas, potatoes, corn, etc.)
  • 1/3 cup Pasolivo Rosemary Olive Oil
  • 1/3 cup onion, chopped small
  • 1/2 tsp Pasolivo Roasted Garlic Sea Salt
  • 1/3 cup all-purpose flour
  • 1 3/4 cup chicken broth
  • 1/2 cup whole milk
  • 1/4 tsp freshly ground pepper
  • 2 tsp Pasolivo Tuscan Blend
  • 2 cups cooked boneless, skinless chicken breast
  • 1 cup frozen artichoke hearts, thawed and cut in half
  • 1/4 cup parmesan cheese


Preheat oven to 425°.  Prepare 9″ glass pie plate with the bottom crust. Steam or roast vegetables to desired tenderness. Warm 1/3 cup Pasolivo Rosemary Olive Oil in medium saucepan over medium-low heat. Add onion and Pasolivo Roasted Garlic Sea Salt. Cook until onion is translucent, about 2-5 minutes. Whisk in flour until smooth, and slowly add chicken broth and milk while whisking. Continue to cook until bubbly and thickened, about 2-5 minutes. Stir in pepper and Pasolivo Tuscan Blend. Stir in chicken, artichoke hearts, and vegetables. Remove from heat and stir in the parmesan cheese. Pour chicken mix into crust, top with the second crust, pinching edges to seal. Then cut several slits into the top crust to vent. Bake 30-35 minutes until crust is browned and filling is hot. Let sit 10 minutes before serving. To serve, drizzle each piece with Pasolivo Rosemary Olive Oil and salt to taste.

Citrus Olive Oil Roussanne Cake


Local chef Maegen Loring really values fresh ingredients and uses our Citrus Olive Oil in an amazing way for this excellent Easter cake recipe.


  • 2 cups white sugar
  • 4 large eggs
  • 1 cup Pasolivo Citrus Olive Oil
  • 1 cup Rousanne wine
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 1/4 tsp baking powder
  • 1 tsp vanilla extract
  • Heavy whipping cream
  • Honey to taste
  • Seasonal fruit, sliced, for garnish


Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. In a mixer, beat sugar and eggs together for 30 seconds. Add Pasolivo Citrus Olive Oil, wine, vanilla and dry ingredients and beat for 1 minute. Pour batter into prepared pans and bake for 30 minutes.

Let cake cool in pans for 5 minutes before removing. Then turn them onto racks to finish cooling. Serve with a mousse of heavy whipping cream and honey, and top with sliced seasonal fruit.

To find other great Pasolivo recipes, click here.

Happy St. Patricks Day!

Happy St. Patrick’s Day from all your friends at Pasolivo.  We hope you celebrate with delicious food, infinite happiness and luck!  Below we’ve included our favorite Pasolivo St. Patrick’s Day dishes.  Enjoy!

Your Pasolivo St. Patrick’s Day Recipes: 

Olive Oil Potato Salad

This delicious Olive Oil Potato Salad is not your typical potato salad. Using olive oil, seasonings, salt, mustard and other healthy ingredients, you can enjoy this salad as a snack, side dish and year round. Find it here.

Crunchy Cabbage Salad with Creamy Lemon Vinaigrette

Our Crunchy Cabbage Salad brings a lemon punch to traditional coleslaw recipes while thickening it up to feel more like a side dish than a salad course. Find it here.

Slow Cooker Tri-Tip

A simple and delicious dinner to be shared with family and friends.  Made with an assortment of flavorful vegetables, Pasolivo Lime Olive Oil, Aged Balsamic Vinegar, Smokey Spice Blend and Herbes de Provence.  Find it here.

Parsnip and Rutabaga Mash

Looking for a healthy substitution for creamy mashed potatoes?  Look no further.  Enjoy the health of parsnips and rutabagas and the nutrients and polyphenols of Cucina Olive Oil.  Find it here.

Shrimp, Chicken, & Spring Vegetable Paella

Filling, flavorful, and fragrant, Paella is a Spanish rice dish containing vegetables, saffron, meat and seafood.  This special Pasolivo version contains chicken and shrimp drizzled and cooked to perfection in Pasolivo Lemon Olive Oil and seasoned with our Seafood Blend.  With National Paella Day coming up on March 27, this is the perfect recipe to celebrate with!


• 5 Tbsp Pasolivo Lemon Olive Oil

• 1 cup chopped onion

• 1 cup chopped red bell pepper

• 2 large cloves garlic, minced

• 1 cup chopped tomato

• 1 Tbsp Pasolivo Seafood Blend

• 1 bay leaf

• 2 1/2 tsp Pasolivo Kosher Flake Sea Salt 

• Several turns freshly ground pepper, to taste

• Pinch of saffron threads

• 1 lb boneless chicken breast or thigh, cut into 2″ pieces

• 1/3 cup flat leaf parsley, chopped

• 2 cups Arborio rice

• 5 cups chicken broth

• 1/2 lb thin spears of asparagus, tough ends snapped off and cut into 1-2″ pieces

• 3/4 cup frozen peas

• 1/2 cup peeled, deveined shrimp


In a large (14″) frying pan, warm Pasolivo Lemon Olive Oil over medium-low heat.  Add onion and pepper, cooking until onion is translucent.  Then add garlic, tomatoes, Pasolivo Seafood Blend, bay leaf, Pasolivo Kosher Flake Sea Salt, pepper, and saffron threads.  Cook additional 3 minutes.  Stir in chicken, parsley, and rice.  Stir to fully incorporate and smooth ingredients to an even level.  Pour chicken broth over the top and bring to a boil.  Do not stir the rice.  Reduce heat to medium-low and cook approximately 25 minutes.  Add asparagus, peas, and shrimp by pressing into top of rice.  Cover and continue to cook 5-10 minutes, until rice is cooked and most liquid is absorbed.  Remove from heat, keep covered, and let sit for 5-10 minutes.  Remove bay leaf, add additional Pasolivo Kosher Flake Sea Salt and freshly ground pepper, to taste.  To serve, drizzle with Pasolivo Lemon Olive Oil.  Enjoy!

Find more great Pasolivo recipes here:

How To Make Olive Oil Ricotta Toast

We’ll show you how to perfectly toast this brioche using olive oil and how to create this special ricotta topping. For extra flavor, add raspberry preserves on top!


• Brioche, sliced

• 1 cup Ricotta Cheese

• 1 1/2 Tbsp Pasolivo Sugar & Spice Blend

• 1 Tbsp Pasolivo Tangerine Olive Oil

Pasolivo Orange Blossom Honey, to taste

• Sprinkle Pasolivo Kosher Flake Sea Salt

• Raspberry preserves, optional



To make ricotta topping, combine ricotta, Sugar & Spice Blend, honey, and salt.  Taste and adjust based on desired sweetness.

Warm pan with 1 Tbsp Pasolivo Tangerine Olive Oil.  Place slice of brioche on pan and move it around every minute or so to get an even toast. When golden brown, flip and repeat.

Spread ricotta mixture onto toasted brioche.  Add an extra drizzle of honey and, if desired, raspberry preserves or fresh berries.



California Seafood Stew Recipe

California Seafood Stew

This creamy seafood stew is the perfect way to warm up during the chilly months. We combined the best of seafood with our favorite Pasolivo products, and of course, bacon, to make a delicious meal.


•3 Tbsp + 2 tsp, divided use, Pasolivo Classic Olive Oil

•2 lb Yukon Gold Potatoes, cut into small cubes, patted dry

•2 tsp + 2 tsp, divided use, Pasolivo Roasted Garlic Salt

•¾ pound bacon (about 10 slices)

•1 c onion, chopped

•2 cups seafood stock, fish stock, or if necessary chicken stock

•12 oz mixed seafood – shrimp, scallops, or other

•12 oz cod filets

•2 cups half and half

Pasolivo Basil Olive Oil, to serve

•Salt & pepper to taste


Preheat oven to 400 degrees. Mix 3 Tbsp Pasolivo Olive Oil with cubed potatoes. Place in a single layer on parchment paper lined baking sheet. Sprinkle with 2 tsp Pasolivo Roasted Garlic Salt. Roast in oven 20 minute, stir. Continue to roast until potatoes are tender, stirring every 5 minutes. At the same time roast bacon on a foiled lined baking sheet in the oven. Try not to overlap the bacon, roast 15-20 minutes, or until desired crispness. The time will depend on the thickness of the bacon. Transfer bacon to paper towel lined plate to drain.

While potatoes and bacon are roasting, add 2 tsp Pasolivo Olive Oil to pan, when warm, add chopped onion and 2 tsp Pasolivo Roasted Garlic Salt. Sauté until soft and translucent. Add the roasted potatoes to the pan and the seafood stock, bring to a boil, reduce heat to low and add seafood and fish. Cook approximately 10 min or until all seafood is just done. Add 2 cups half and half and heat through. Taste and add pepper and salt to taste. To serve, ladle into bowl, crumbed 1-2 pieces of bacon on top, drizzle with 1-2 tsp Pasolivo Basil Olive Oil.


How to Make Pad Thai

Pad Thai is a classic Thai noodle stir-fry dish featuring delicious vegetables, peanuts, and a variety of textures and fresh flavors. Our Pasolivo Classic Olive Oil brings these flavors out beautifully.  We’ll teach you how to make our favorite Pad Thai recipe, Pasolivo style, featuring our Classic Olive Oil.




· 8 oz Pad Thai Rice Noodles

· Pad Thai Sauce:

  • 3 Tbsp fish sauce
  • 4 Tbsp dark brown sugar
  • 2 Tbsp rice vinegar
  • 4 tsp sriracha hot sauce
  • 4 tsp lime juice

· 4 Tbsp Pasolivo Classic Olive Oil, divided use

· 1 lb chicken breasts, sliced thinly

· 3 cloves garlic, minced

· 1 red bell pepper, thinly sliced

· 3 eggs

· 5 green onion, sliced, divided use

· 1 1/2 cup carrots, sliced into match sticks

· 1 1/2 cup fresh bean sprouts

· 1/3 cup fresh cilantro, chopped, plus more for topping

· 1/2 cup dry roasted peanuts, plus more for topping

· 1 fresh lime, cut into wedges

· Optional Pasolivo Red Jalapeno Olive Oil to drizzle




Prepare rice noodles according to instructions on package. Then drain, rinse with cool water to stop cooking, and set aside.  While noodles cook, mix sauce ingredients in a small bowl. Then set aside.  Warm 2 Tbsp Pasolivo Classic Olive Oil in a wok or large fry pan over medium-high heat.  Add chicken, garlic, and peppers. Cook 4-5 minutes, until chicken is done. If using a wok, push chicken and peppers up the sides. If not using a wok, remove the chicken and peppers.  Add 2 remaining Tbsp Pasolivo Classic Olive Oil.  Add eggs and 3 sliced green onions. Scramble eggs, breaking into pieces.  Add carrots, chicken-pepper mixture, noodles, and sauce, and turn heat to low.  Mix well, and stir in bean sprouts, cilantro, and peanuts.  Serve topped with additional green onion, cilantro, peanuts, and lime wedges. If you like some heat, top with some crushed red pepper or sriracha.  For some extra flavor, serve with a drizzle of Pasolivo Red Jalapeno Olive Oil.


Our Favorite Nut Crumb Recipes

Nut Crumbs are a step up from any bread crumb you’d find at the supermarket. A healthy bread crumb alternative, Nut Crumbs are an all-natural product – always gluten free, paleo, vegan, and sugar free. Use Nut Crumbs anywhere you’d use traditional bread crumbs: chicken thighs, to top a casserole, stuffed vegetables – the options are endless.  Here are our top three favorite Nut Crumb recipes featuring Original Nut Crumbs, Coconut Curry Nut Crumbs, and Italian Nut Crumbs.  All recipes are created by Susan Laughlin.

Original Nut Crumb Crab Cakes


• 2/3 cup Pasolivo Original Nut Crumbs

• 1 large egg

• 1/4 cup mayonnaise

• 2 tsp Worcestershire sauce

• 2 tsp Old Bay seasoning

• 1 Tbsp chopped fresh parsley

• 2 tsp dijon mustard

• 1 tsp fresh lemon juice

• 1/8 tsp Pasolivo Kosher Flake Sea Salt

• 1 lb lump crab meat

• 2 Tbsp melted butter

• 2 Tbsp mayonnaise

• 1 tsp hot sauce


Whisk together egg, mustard, parsley, mayonnaise, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl.  Add crab meat and Original Nut Crumbs and lightly fold in with spatula.  Don’t over mix. Refrigerate for 30 minutes.  Form 1/2 cup portions into patties and place on baking sheet.  Drizzle with olive oil and add lemon slices.  Bake at 450 degrees for 12-14 minutes.  Whisk together mayonnaise and hot sauce for the drizzle.

Ground Turkey Coconut Curry


1/2 cup Coconut Curry Nut Crumbs

• 3 Tbsp yellow curry powder

• 1 lb ground turkey

• 2 cans coconut milk

• 2 Tbsp coconut oil

• 1/2 yellow onion

• 1 green bell pepper

• 1 large carrot

• 1 cup frozen green peas

• 3 stalks of green onion

Pasolivo Kosher Flake Sea Salt and pepper to taste


Dice the onion, pepper, and carrots.  Drop half of the coconut oil into a large skillet and add the vegetables (minus the peas) cooking for 5 minutes until carrots are slightly tender.  Remove vegetables from skillet and add more coconut oil along with the ground turkey, cooking until browned.  Add the vegetables back along with the peas, coconut milk, curry powder, and salt and pepper.  Simmer on low for 5 minutes or until the milk thickens and the carrots cook fully.  Add the Coconut Curry Nut Crumbs into the mixture and cook for a few more minutes.


Italian Nut Crumbs Scalloped Potatoes


• 1/2 cup Italian Nut Crumbs

• 2 russet potatoes

• 3 garlic cloves chopped fine

• 1/2 cup white onion, chopped

• 1/4 cup vegetable stock

• 1 cup Irish cheddar, shredded

• 1/4 cup cream cheese

•1/2 lb ground pork sausage (optional)

• 1/4 cup heavy whipping cream

• 4 Tbsp grass fed butter

• 1 tsp Pasolivo Kosher Flake Sea Salt

Using a mandolin, slice the potatoes in thin, even slices.  In a large saucepan add the butter, onions, garlic, and salt cooking on medium heat for 2 minutes.  Add vegetable stock and let simmer for an additional minute.  Add cheese, heavy cream, and Italian Nut Crumbs and stir, cooking on medium heat until sauce thickens a bit.  Mix in potatoes until fully coated.  Place mixture into baking dish, top with cheese and Nut Crumbs and bake at 350 degrees for 30-40 minutes.