A refreshing and colorful salad = summertime perfection. Pair with Rosato di Nebbiolo for a match made in heaven. Ingredients: 1 medium-size cantaloupe 1 medium-size honeydew melon Fresh sliced Proscuitto Preserved Meyer Lemon Round Pond Estate Meyer Lemon Olive Oil How to: Using a melon baller you can scoop out melon balls of both the…
A favorite recipe of Estate Winemaker, John Wilson, this classic French dish cooks slowly for hours marrying the sweetness of the vegetables and the rich meat to create a delightfully flavorful bowl, perfect for winter evenings and easy to share for holiday gatherings. Pair with his favorite Proprietary Red Wine for a cozy evening at…
This not-too-sweet Carrot-Coconut Bread is carrot cake’s grown-up cousin. With our luscious Blood Orange Olive Oil, shredded coconut, and sliced almonds it’s wonderfully moist and absolutely crave-able. Ingredients 2 ¾ cup flour 1 ½ tsp cinnamon ½ tsp nutmeg 1 tsp salt ¾ tsp baking powder ¼ tsp baking soda 1 cup finely-shredded dry coconut…
Who doesn’t love a BLT? With slow-roasted tomatoes, creamy French cheese, and fresh arugula, this is a refined take on the American classic in perfect bite-sized pieces. Pair with our Estate Cabernet Sauvignon for a deliciously savory, rich bite. Ingredients 1 pint cherry tomatoes ¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil 1…
Our Estate Chef’s marinated red pepper and fontina cheese panini is a wonderful use of late-summer red peppers and garden-fresh basil. It’s easy to make and delicious! Get our featured oil and pairing in our Spring Essentials Set. Ingredients 4 each red peppers 2 tsp Round Pond Spanish Varietal Extra Virgin Olive Oil Salt &…
Created by our Estate Chef to pair perfectly with our Proprietary Petite Sirah, this Brisket Burger is topped with applewood-smoked bacon, Vidalia onion, creamy brie, and fresh arugula. It’s burger bliss! Ingredients 2 Tbsp mayonnaise 2 Tbsp Dijon mustard 1 lb ground beef brisket (ask your local butcher to grind) 2 bakery english muffins or…
Deliciously summery, this Heirloom Tomato & Burrata Salad will use the best and brightest from your summer garden and is an absolute vision when plated! Ingredients 12 oz burrata 4 tsp salt 2 Tbsp, plus 1 tsp Round Pond Estate Italian Extra Virgin Olive Oil 2 cups large diced Italian bread 1 tsp pepper 4…
This delicious Green Olive Tapenade is a part of our Vino & Olio tasting experience. It’s so easy to make a makes a light and cool summer appetizer! 1 cup Castelvetrano olives, pitted 2 cloves garlic 3 tbsp capers 1 each lemon, juiced 1 cup Round Pound Extra Virgin Italian Olive Oil 1 tsp salt…
This delicious spread is one of our most requested recipes from our Vino & Olio tasting experience and makes wonderful use of those summer red peppers from the garden! Ingredients 4 each red peppers ¼ cup capers 1 each shallot, minced 1 cup Round Pond Meyer Lemon Olive Oil 1 each lemon, juiced 1 tsp…
This grilled corn on the cob with chili-lime butter ups the ante on your backyard barbeques. The combination of chili and lime adds delicious spice to the sweet smokiness of the grilled corn, pairing wonderfully with our Reserve Sauvignon Blanc. Ingredients 4 ears of corn on the cob, husk removed 4 tsp Round Pond Italian Varietal…