Albacore Carpaccio

Serves 4
4 Albacore filets

For the sauce:

  • 2 garlic cloves
  • ¾ cup Arbequina olive oil
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • Juice of half a lemon
  • 1 cup of freshly chopped cilantro
  • 1 cup of freshly chopped parsley
  • 1 red hot chili pepper
  • Salt and pepper
    1.)In a blender combine all the ingredients for the sauce, process 10 seconds just to blend. 

    2.)In a dish place the albacore filets, season with sea salt and pepper. Pour sauce over fish. Let it marinate for at least 2 hours. 

    3.)Over a medium high heat grill or hot frying, pan place the albacore to cook for about 2-3 minutes on each side. It has to be rare. 

    4.)Then, remove from the heat and cut the fish into really thin slices about ¼ inch; set them on 4 plates topped with the rest of the marinade.

Carrot Cake

Serves 4

  • ½ cup chopped walnuts
  • ½ cup dried raisins
  • 3 cups carrots, finely shredded
  • 1½ cups Arbequina olive oil
  • 4 large eggs

Dry ingredients:

  • 2 cups flour
  • 1 cup sugar
  • 1 cup light brown sugar
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground gloves
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1tsp vanilla extract

1. Preheat oven at 315˚. 

2. In a large bowl, mix all the dry ingredients. 

3. In another bowl, put the eggs and sugar, beat well, then add the olive oil, and stir in the dried ingredients. 

4. Lightly butter a 9 inch springform pan, and dust with flour (or with sugar). Pour the mixture into the pan. 

5. Bake for about 50 minutes. 

You can spread some classic vanilla frosting, once the cake is cold. The cake is better when made the day before.

Crescendo Tartine

Serves 4

  • 8 slices of rustic bread
  • 8 slices of prosciutto
  • 2 tomatoes
  • 8 slices of goat cheese
  • 2 tbs of rosemary
  • 4 tbs of honey
  • 1 mashed garlic clove
  • 2 cups arugala salad
  • 2 cups spinach
  • 3 tbs of Crescendo olive oil + more to drizzle
  • 2 tbs of balsamic vinegar

1. In a large pan, heat 3 tablespoons of Crescendo olive oil, add the rosemary, the garlic and cook for 2 minutes. 

2. Add the bread slices and cook them on each side until golden brown. 

3. Remove the pan from the heat, top the bread with 1 slice of prosciutto, a few slices of tomato, and a slice of goat cheese topped with honey. Return the pan to the heat until cheese is soft. 

4. Set the bread on plates topped with a little spinach and arugala. Drizzle with balsamic vinegar and Crescendo olive oil. 

Grilled Chicken

Serves 4

  • 1 chicken for four
  • 1 cup Arbequina olive oil
  • ½ cup black or green olives
  • ½ cup marinated sun dried tomatoes
  • A few leaves of basil
  • 1 onion finely sliced
  • 2 mashed garlic gloves
  • 2 tsp Herbs of Provence 
  • 2 tsp pesto (see pesto recipe)
  • 1 tsp sweet paprika
  • ¼ tsp curry powder

1. Split the chicken in half and open it. Break the legs and wing joints; pound it to make it as flat as possible. 

2. Place the chicken in a large dish and add all the ingredients, cover it and leave it to marinate over night, at least 2 hours if you are pressed for time. 

3. Cook the chicken over a hot grill for about 30 minutes, turn it frequently until the skin is golden and crispy. 

Garlic and Potato Purée

Serves 4

  • 2 lbs. potatoes
  • 20 garlic cloves
  • ½ cup cold milk
  • ½ cup Arbequina olive oil
  • Pinch of ground nutmeg
  • Salt and pepper

1. Plunge the garlic cloves into boiling water for 3 to 5 minutes. Repeat the action three times, changing the water each time. Peel off the skin, cut them in half, and put into boiling water for ten minutes. Remove and purée them with a pinch of salt. 

2. Peel and cut the potatoes into pieces. Place them in a pot with cold water, lightly salted and cook for about 20-25 minutes. 

3. Drain the potatoes and place them in a food processor with cold milk. Process until smooth; add a little more milk if needed. 

4. Stir in the olive oil and the garlic puree, season to taste with salt, pepper and nutmeg. 

Marcel's French Fries

Serves 4

1. Preheat the oven at 350F

2. Peel, rinse, and cut potatoes into French Fries. 

3. Place them in a bowl, cover with approximately 1 cup of Crescendo olive oil. 

4. Lay them out on the broiler pan and put them in the oven, until they are golden and crispy. (45 min.) 

5. During this time press the garlic in the bowl you used, add the lightly beaten egg. 

6. Pit the olives, mince them into “microscopic” pieces and add to your mixture. Add salt and pepper to taste. 

7. When your fries are ready, pour into the bowl and stir gently. 

Marinated Salmon with Dill

Serves 4

1. Slice the salmon thinly about one finger long. 

2. In a dish layout the salmon slices, pour the lemon juice to cover it and leave it to “cook” for approximately an hour, the fish will turn opaque. 

3. Remove the fish from the lemon juice and sponge it with paper towel. Allow it to take a nap (10 minutes). 

4. Then, place the salmon in another dish and cover with Arbequina olive oil and dill. 

5. Store in the refrigerator at least 2 days before serving. 

Peach and Goat Cheese Salad

Serves 4

  • 4 peaches
  • 6 slices of bacon
  • 2*4½ oz goat cheese logs
  • ½ bunch basil
  • 2 garlic cloves
  • Mixed salad greens, such as radicchio, escarole, arugala, corn salad and frisee.
  • 6 tbs Crescendo olive oil

1. Peel the peaches and cut them into quarters. 

2. In a pan, cook the bacon slices for two minutes, on both sides. 

3. Wash the basil to prepare a pesto, processing with the garlic cloves and the Crescendo olive oil. 

4. Cut each log of goat cheese into 6 slices. 

5. To serve, arrange the salad greens on a serving dish season with half of the pesto, add the peaches, the bacon, and the goat cheese top with the rest of the dressing. Add salt and pepper to taste. 

Three Dip Zucchini Terrine


Serves 4-6
For the terrine:

  • 5 little zucchini
  • 2 eggs
  • 1 ½ cup heavy cream
  • Salt and pepper
  • ½ tbs sweet paprika
  • ¼ cup basil finely sizzled
  • ¼ cup Arbequina olive oil

For dipping

1- Place the bell peppers under the broiler until blackens overall. Cover 10 minutes in a plastic bag then peel them . 

2- Cut the zucchini into fine slices. In a large pan over medium heat, pour in the Arbequina olive oil, add the zucchini, salt (cook for about 25 minutes) then season with pepper, paprika, and basil. 

3- During this time preheat the oven at 300 F, beat the eggs with the heavy cream, adding salt and pepper. 

4- Remove the zucchini from the heat and stir in the cream. 

5- Grease and lightly flour a cake pan, pour the mixture and cook for about 50 minutes. 

6- In a food processor blend the red bell peppers with 2tbs of Arbequina olive oil(dip1). Then process basil and Arbequina olive oil (dip2). Season the sour cream only with salt and pepper (dip3). Serve cold