Recipe Roundup: Sigona’s Tuscan Herb Olive Oil

Our Tuscan Herb infused olive oil is a harmonious combination of herbal flavors including oregano, rosemary, marjoram and garlic. Use for sauces and marinades, or to sauté, grill, broil, roast and bake.

Kale & Chicken Spaghetti Squash Boats with a DIY Tuscan Herb Caesar Dressing

Kale, Tuscan herbs and a spaghetti squash…could you get any more Sicilian (ok, or Italian) than that? Our Tuscan herb olive oil, paired with our Sicilian lemon balsamic, makes an absolutely delicious DIY Caesar dressing. Squash inspired by Eat the Grains. Serves 2 to 4.


  • 1 spaghetti squash
  • Salt and pepper, to taste
  • 1 Tbsp Sigona’s Tuscan Herb Olive Oil
  • 1/2 cup diced onion
  • 2 to 3 cloves garlic, minced
  • 1 large chicken breast, cubed
  • 1/2 a bunch of kale, leaves stripped from stem and chopped
  • 3 Tbsp DIY Tuscan Herb Caesar Dressing (Scroll down for recipe), plus more as needed
  • 2 Tbsp lemon juice, divided

Directions: Preheat oven to 400°F. Slice squash in half, season inside with salt and pepper, to taste. Place cut-side-down on a parchment-lined baking sheet. Roast for 40 minutes then remove from oven and set aside.

Meanwhile, prepare the chicken mixture. Heat olive oil over medium-high heat. Add the onion and cook for 2 minutes, stirring. Add the chicken and cook for about 8 minutes, stirring frequently, until cooked through (165°F and pink gone). Add the garlic and cook for another minute or until fragrant; add the kale and sauté for about 2 to 3 minutes until slightly wilted and bright green. Remove from heat.

Leaving the shell boats intact, use a fork to scrape out and remove the squash. Place the squash in a large bowl and add the chicken mixture. Gently toss mixture with 3 tablespoons of the Caesar dressing, then even divide and return to the squash boats.

Drizzle 1 tablespoon of lemon juice over the top of each boat and serve immediately. If they need to be reheated before serving, pop them back in a 400°F oven for about 5 minutes. Serve extra Tuscan Herb Caesar dressing on the side.

DIY Tuscan Herb Caesar Dressing

The flavors of the Tuscan herb olive oil add the perfect seasoning to this easy, do-it-yourself Caesar dressing. Inspired by The Olive Oil & Vinegar Lover’s Cookbook. Makes about 3/4 cup.

Directions: Add all ingredients together in a jar with a lid. Screw on the lid and shake the jar until all ingredients are incorporated and the mixture is emulsified (thickened). Use immediately.

Simple Olive Tapenade

Simple Olive Tapenade

This simple condiment is delicious in many ways. Toss it with pasta, spread it on a baguette or cracker and top with roasted red peppers, or use it as a topping on roasted pork. It’s also great for pizzas or anything that could use a little salty, savory or umami factor. The white balsamic brightens the mix, and the Tuscan herb oil provides all the necessary herbaceousness in one shot. Makes about 2 ½ cups.


Directions: Add the olives, parsley, garlic, capers and balsamic to a food processor. Pulse to incorporate. With the blade running, drizzle in the olive oil. Add the walnuts and pulse to desired texture. Finish with lemon zest and juice, to taste.

Serving suggestion: Toast slices of baguette, spread with a creamy cheese (goat or cream cheese), add a layer of tapenade and top with jarred roasted red peppers. Divine!

Simple Sautéed Florentino (baby cauliflower)
Simple Sautéed Florentino (baby cauliflower)

Simple Sautéed Florentino (baby cauliflower)

This is a delicate, sweetly flavored vegetable that’s relatively new to the world of produce. It’s incredibly versatile – you can grill it, steam it or fry it, to name a few ways – or you can simply sauté it as we do here in a flavorful olive oil to make a delicious side. We suggest using Sigona’s Tuscan Herb Oil, which is infused with sun-dried tomatoes, herbs and garlic. It’s lovely served with halibut. Serves 2.


  • 1 to 2 Tbsp Sigona’s Olive Oil, divided (look for an infused oil – we recommend the Tuscan Herb or Meyer Lemon)
  • 2 shallots, sliced
  • 1 bunch Florentino
  • Salt and pepper, to taste

Directions: Bring a large pot of salted water to a rapid boil.

Meanwhile, in a medium-large sauté pan, heat 1 Tbsp of the oil over medium heat. Add the shallots, season with salt and pepper, and cook, stirring, until they’ve softened and developed a bit of a golden-brown color. Reduce heat to low.

Blanch the florentino in the boiling water for about 25 to 30 seconds. Working quickly, use a slotted spoon or tongs to remove the florentino to a clean kitchen towel to drain and gently pat dry. Add the stalks to the sauté pan with the shallots and gently stir to lightly coat in the oil, adding a teaspoon or more if necessary. Increase heat to medium high, season with salt and pepper, and continue to sauté, stirring occasionally, for 2 to 3 minutes. Remove from heat and serve immediately.

Serving suggestion: Serve this as a side to Halibut Piccata.

Tuscan Herb Toasts with Chèvre, Arugula and a Fig Balsamic Reduction
Tuscan Herb Toasts with Chèvre, Arugula and a Fig Balsamic Reduction

Tuscan Herb Toasts with Chèvre, Arugula and a Fig Balsamic Reduction

If you’re not a fan of goat cheese, we recommend a crème fraîche or just cream cheese. Either way, your taste buds will dance with delight at the combination of these simple ingredients. The arugula gives the bite a peppery punch that is lovely paired with our Tuscan herb olive oil and the sweetness of the fig balsamic reduction. Serves 4 as an hors d’oeuvres.  

What you need: 

  • 1/4 cup Sigona’s Fig Balsamic, divided
  • 8 to 12 slices of a sweet baguette, about 1/4-inch thick
  • Sigona’s Tuscan Herb Olive Oil, for brushing
  • Arugula, 2 to 3 leaves per toast
  • Spreadable goat cheese, known as chèvre, or an alternative spreadable cheese, such as crème fraîche or cream cheese
  • Dried black mission figs, quartered 

Directions: Add the balsamic to a small sauce pan over medium-high heat. Bring to a boil then reduce to low and simmer for 5 to 7 minutes, stirring occasionally. The reduction is done when it is reduced by nearly half and nicely coats the back of a spoon. Note: The balsamic will continue to thicken and reduce when removed from heat. A good consistency will resemble thick chocolate syrup. Set aside to cool. 

Heat an indoor grill pan or griddle over high heat. 

Brush both sides of the slices with Tuscan herb oil and grill for about 1 minute per side, turning once, so the outside is just crisp-brown. Remove to a plate and set aside.

Place 2 or 3 leaves of arugula on top of each toast. Gently spread a generous teaspoon or more, to taste, of the cheese on the arugula and place a piece of the cut fig on top. 

Arrange the toasts on a serving dish. Use a spoon to drizzle some of the fig balsamic reduction on top of each toast. Serve.

Panko & Parmesan Crusted Cauliflower Steaks with a Tuscan Herb Ragout
Panko & Parmesan Crusted Cauliflower Steaks with a Tuscan Herb Ragout
Panko & Parmesan Crusted Cauliflower Steaks with a Tuscan Herb Ragout
Crispy, toasted cauliflower steaks topped with tomato & bean ragout made with our Tuscan Herb olive oil is sure to be a new favorite. It’s a great meal to serve on meatless Monday, and it’s easy to make for those who prefer vegetarian dishes or need something gluten-free (just use gluten-free panko). Serves 2.
Check out this recipe
Panko & Parmesan Crusted Cauliflower Steaks with a Tuscan Herb Ragout

Roasted Mini Peppers with Tuscan Herb Toasted Panko and 12-Year-Aged Balsamic

This appetizer will satisfy your desire for something with crunch in a healthier way than chips! Roasting the peppers in Tuscan herb oil gives helps infuse them with flavor as they soften, and the seasoned, toasted panic is simply perfection. Drizzled with our sweet, syrupy 12-year-aged balsamic, this appetizer is sure to impress. Inspired by Bobby Flay Fit. Serves 8 to 10.




Directions: Preheat oven to 425ºF.

Toss the prepared peppers in a bowl with one tablespoon olive oil then spread out in an even layer, cut-side up, on a foil-lined baking sheet. Roast for 7 to 10 mins or until they’re softened yet maintain their shape. The bottom sides will have browned a bit. Transfer to a serving tray, cut-side up, and set aside.

Heat 2 tablespoons olive oil in a medium skillet over medium to medium-high heat. Add the garlic and cook until fragrant, about 30 seconds, then add the panko, salt and pepper. Toast, stirring constantly, until golden brown, about 2 to 3 minutes, being careful that it doesn’t burn. Check seasoning, adjust as necessary. Transfer to a bowl or plate and set aside.

Add a spoonful of the toasted panko to the bowl of each pepper half on the serving tray. Just before serving, drizzle the dish with a couple tablespoons of balsamic and sprinkle with chopped basil.

Tuscan Herb Kale Chips

Making your own kale chips doesn’t need to be intimidating. It’s so easy! Use a different infused oil to give them a different flavor, or just use regular olive oil and a little sea salt to keep it simple. The key is to make sure the kale is as dry as possible before putting it in the oven. Makes quite a few snack servings.

What you need:

Directions: Preheat oven to 300 degrees F. Wash and gently pat dry the kale, getting into all the crevices to ensure the leaves are as dry as possible. Consider using a salad spinner if you have one.

Use a knife to slice the ribs and stems and from the leaves, or strip the leaves off with your fingers. Tear the leaves into 3-inch pieces and place in a large bowl. Drizzle with about 2 teaspoons of the oil and toss, toss, toss to coat the leaves evenly. (You don’t need much oil.) Season with salt and toss again, gently massaging the leaves to make sure they’re all lightly oiled.

Spread the kale evenly among a couple rimmed baking sheets. Place in the oven and roast for 5 minutes. Shake the pan or gently stir with a spatula, spreading the kale back out into a single layer. Rotate the pan placements and roast for another 3 to 5 minutes, repeating the shaking/stirring. Watch them so they do not brown. They may need another 3 to 5 minutes of roasting, depending on the oven. If they’re crisp they’re done.

Allow the chips to cool in a single layer on the baking sheet. Enjoy once cooled or store for a day or two in a zip-top bag.

Romesco Sauce with Roasted Red Bell Pepper and Tuscan Herb Olive Oil

This spread is so versatile. It’s lovely with fresh or roasted veggies, served with seafood, stirred into scrambled eggs, used as a based for flatbread pizza or as a spread for a sandwich. The possibilities are endless! We used our Tuscan herb olive oil to introduce a little more flavor, but regular olive oil works just as well. Makes about 1 cup.


  • 1 red bell pepper
  • 1 slice of crusty bread or baguette, crusts removed, bread cubed (about 1 oz.)
  • 3 Tbsp. red wine vinegar
  • 1/3 cup almonds (toasting optional)
  • 1 roma tomato, quartered, seeds removed
  • 1 clove garlic
  • 1/4 cup Sigona’s Tuscan Herb Olive Oil
  • Salt, to taste

Directions: Roast the bell pepper over the flame of a gas burner or under a preheated oven broiler. To use the gas stove: place the pepper on the grate above the flame over high heat. Use tongs to rotate occasionally as the pepper begins to blacken and blister. Continue until the pepper is charred and blistered all over. Place the hot, charred pepper in a zip-top bag and set aside for about 15 minutes.

To use the preheated broiler: place the pepper on a baking sheet and put it in the oven near the element. Using tongs, rotate the pepper occasionally as it begins to blacken and blister. Continue until the pepper is charred and blistered all over. Place the hot, charred pepper in a zip-top bag and set aside for about 15 minutes.

Meanwhile, in a small bowl, soak the bread cubes in the vinegar. Set aside. Place the almonds in a food processor and pulse until grainy (being careful not to make almond butter). Add the vinegar-soaked bread, tomato and garlic. Pulse to incorporate.

Remove the pepper from the bag. Slice pepper open, flatten the pepper and use a knife to scrape away the seeds and membrane. Flip the pepper over and scrape away the blackened skin with a knife.

Add the pepper to the food processor. Puree until the mixture is smooth. With the motor running, drizzle in the olive oil and process until well incorporated.

Chill at least an hour before serving.

Tuscan Herb Spinach, Lentil and Chicken Salad with a Lemony Vinaigrette

This is a great lunch salad or entree for a light dinner. The flavors all play well together and the lentils add an extra protein punch that won’t leave you hungry a short time after eating. Adapted from the USA Dry Pea & Lentil Council. Serves 2 to 4.


  • 1/2 cup uncooked Ancient Agro yellow lentils
  • 2 cups water
  • 1/4 to 1/2 cup diced red onions, to taste*
  • 1 cup cherry tomatoes, quartered (use a medley for more color)
  • Half a cucumber, diced
  • 1/2 cup kalamata olives, sliced lengthwise
  • 1/2 cup crumbled feta cheese
  • 2 chicken breasts (about 8 oz. total)
  • 1/2 tsp. dried basil
  • Salt and pepper, to taste
  • 2 Tbsp. Sigona’s Tuscan Herb Olive Oil, plus more for greasing baking sheet
  • About 4 to 6 large handfuls baby spinach

For the Vinaigrette:

*To take some of the bite out of an off-season red onion, soak the diced onions in ice water for at least 5 minutes. Drain and pat dry before using.

Directions: Rinse the lentils then add to a small saucepan with 2 cups of water. Bring to a boil and then reduce heat to low and let simmer for an additional 15 minutes. Remove from heat, drain and transfer to the fridge to cool for at least 15 minutes.

Preheat oven to 375ºF. Grease a baking sheet with about a teaspoon of olive oil. Place chicken breasts on the baking sheet, season with basil, salt and pepper, then rub each with the remaining Tuscan Herb Olive Oil. Bake chicken for 25 to 30 minutes or until cooked through, adding more or less time depending on the thickness of the chicken. Transfer baked chicken to the fridge to cool for about 10 minutes, then dice into bite-size pieces.

Meanwhile, make the dressing. In a small bowl, add the lemon juice, garlic, balsamic and honey. While whisking, drizzle in the olive oil. Whisk until the mixture is emulsified (thickened).

In a medium bowl, toss together the lentils, tomatoes, cucumber, olives, feta and diced chicken with a tablespoon of the vinaigrette. Set aside.

Place spinach in a large bowl and toss with a couple tablespoons of the vinaigrette, making sure all the spinach is lightly coated, but not overly so. Divide the dressed spinach among 2 to 4 plates, top with the lentil mixture and drizzle with a bit more vinaigrette, if desired. Serve any remaining vinaigrette on the side.

Roasted Asparagus and Vegetable Medley Finished with Ancient Sea Salt

You can use any combination of vegetables in this medley; we’ve adapted this recipe from The Pioneer Woman where she includes eggplant and red onion. The Herbes de Provence Olive Oil infuses flavors of rosemary, thyme, marjoram, savory and oregano, which season the vegetables beautifully. Try another of Sigona’s infused oils to incorporate a different flavor, such as our Garlic Olive OilSmokey Chipotle Olive Oil or the Tuscan Herb Olive Oil. Serves 6 to 8.

veggie medley_360


  • 12 mini sweet peppers, assorted colors, halved, seeded and quartered, if large
  • 12 to 15 brussels sprouts, peeled and halved
  • 1 bunch organic asparagus, ends trimmed, stalks cut into thirds
  • 8 oz. cremini (aka baby bella) mushrooms, quartered
  • 2 cups cubed butternut squash, about 1-inch cubes
  • 3 cloves garlic, minced
  • 1/3 cup Sigona’s Fresh Press Herbes de Provence Olive Oil
  • 1/2 tsp onion powder, optional
  • 1/4 to 1/2 tsp dried dill
  • Ancient sea salt, for finishing (we recommend Iburi-Jio Cherrywood Smoked Salt or the Salfiore di Romagna Salt, all of which are from Salt of the Earth, available at Sigona’s)

Directions: Preheat oven to 450°F.

Spread out the prepared peppers, Brussels sprouts, asparagus, mushrooms, squash and garlic on a rimmed sheet pan. Drizzle with olive oil and sprinkle on the dill and onion powder, if using. Gently toss the mix until well coated.

Roast for 30 to 40 minutes, shaking the pan about every 7 to 10 minutes. Veggies should be tender and lightly browned. Sprinkle the roasted vegetables with a bit of sea salt , to taste, to finish the dish. Serve warm.

Grilled Swordfish Kabobs with Lemon, Garlic & Parsley

These simple yet flavorful ingredients make a fancy dinner in a snap. Swordfish is a firm, meaty-texture fish that works well on skewers. Adapted from Food Network, which suggests serving this with a panzanella salad. Serves 2.

Grilled Swordfish Kabobs with Lemon Garlic  Parsley IMG_8781_E_sm


Special equipment:

  • 4 wooden or metal skewers (soak the wooden skewers in water for at least 10 minutes before threading on ingredients)

Directions: Cube swordfish into generous bite-size chunks, about 1 ½ inch cubes. Zest the lemon, and then cut half of the lemon into wedges and reserve.

Pile the zest on a cutting board. Add 4 cloves garlic to zest and rough chop the garlic. Add about a 1/2 teaspoon of coarse salt to garlic and lemon and combine with flat part of the knife. Pile on the parsley to the garlic and zest mixture, chop to combine. Add a generous amount of coarse black pepper to the pile and mix together with your finger tips.

Coat the swordfish in about two tablespoons olive oil – enough to coat it evenly – and toss to cover all surfaces of the cubes. Rub the zest mixture all over the fish (the oil will make it stick). Thread 4 to 5 cubes each wooden or metal skewer then set the fish aside for 10 to 15 minutes.

When you are ready to eat, grill the skewers for about 3 minutes on each side, 6 minutes total or until the fish is just cooked through. When cooked, transfer to a serving dish and squeeze lemon juice over the fish. Serve 2 skewers per person.

Sweet Onion Salad with Tomatoes, Cucumber and Feta

Sweet Onion Salad with Tomatoes, Cucumber and Feta

This simple salad is a nice accompaniment to grilled fish. These Vidalia onions are sweet, but any raw onion will have a little bite, so soaking them in ice water helps take it down a bit, making it more enjoyable for everyone. Serves about 6.


  • 2 Tbsp red wine vinegar, such as Sigona’s Sherry Reserva Wine Vinegar
  • 1/3 cup Sigona’s Fresh Press Extra Virgin Olive Oil (Mix it up! Try Sigona’s Tuscan Herb Olive Oil, a nice blend of herbs, sun-dried tomatoes and garlic.)
  • 1 Tbsp minced fresh dill
  • 1 Tbsp minced parsley
  • Salt and pepper, to taste
  • 8 – 10 oz. grape tomatoes, halved (about 2 cups), look for a mixed medley for nice color and flavor
  • 1/2 – 3/4 an English cucumber, halved and sliced into half-moons about 1/4-inch thick (about 2 cups)
  • 1 sweet Vidalia onion, halved and cut into chunks
  • 4 oz. block Feta, cubed (crumbled would work fine, too)

Directions: Fill a medium bowl half-full with water and ice. Add the chunks of onion and allow them to soak for about 10 minutes. Drain and pat dry. (This takes some of the bite out of the raw onion.)

Meanwhile, in a small bowl, whisk together the vinegar, oil and herbs; season with salt and pepper.

In a large bowl, mix together the tomatoes, cucumber, onion and feta. Add the vinaigrette and toss well to coat evenly.

Let the salad sit at room temperature for about 20 minutes, toss again before serving.

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