Our mission is to create an exceptional olive oil you can feel good about.

That’s why we have prioritized creating a truly sustainable supply chain, founded on respect for the environment, economic sustainability, and guaranteed transparency at every step of the way. 

Delicious dishes to inspire drizzling, sizzling, and everything in between.

Whether you’re preparing dinner for a special celebration or elevating the flavors of an everyday dish, bring the taste and versatility of Zucchi extra virgin olive oil to your plate. Each of these recipes was created to pair with and highlight our oils’ unique characteristics.

Our commitment to sustainability has been passed down through generations.

From tending to the soil where olive trees take root to artfully combining oils into a harmonious blend, we take great care to make sure each step of our production is done the right way.

Tomato, Herb & Olive Oil Mayo

Olive oil in mayonnaise? Many argue that olive oil should never be used to make mayo because of its bitterness. However, when done right, great-tasting olive oil mayo is possible. The key? Use an extra virgin olive oil with a mild intensity and round flavor. Here, we’ve opted for our Organic EVOO which has a mild intensity and delicate finish.
Lemon olive oil baked doughnuts

Baked Lemon Olive Oil Doughnuts

Lemon-flavored EVOO adds a bright and zesty flavor to these baked olive oil doughnuts. No butter or frying required!

Sheetpan Eggplant, Peppers & Potatoes with Pistachio Gremolata

Two of Sicily’s primary ingredients–eggplant and pistachios–serve as the protagonists in this veggie-forward side dish.
There is a plate of pasta in the center: wide ribbon pappardelle coated in a green kale sauce and topped with toasted breadcrumbs. Surrounding the plate are some of the raw ingredients: a few pieces of torn bread, chunks of Pecorino cheese, a bowl of toasted breadcrumbs, and a bottle of Zucchi 1810's Toscano IGP extra virgin olive oil. Everything sits on a dark coffee brown surface.

Pappardelle with Kale & Garlic Sauce

In this Tuscany inspired pasta dish, lacinato kale gets blanched and pureed into a vibrant green sauce, served on wide ribbon pappardelle with garlicky, toasted breadcrumbs.
Fennel orange olive salad

Fennel, Orange & Olive Salad with Toasted Breadcrumbs

Olives and oranges make for an unusual yet delicious pairing. Inspired by the flavors of Sicily, this salad is best prepared in the winter when citrus fruits are at their prime.
Roast Beef Sirloin with Sun-Dried Tomato Crust

Roast Beef Sirloin with Sun-Dried Tomato Crust

Beef sirloin is covered in a sweet-and-tart sun-dried tomato herb paste, then roasted until perfectly tender.
Poached egg with mushrooms english muffin and truffle oil

Poached Eggs with Truffled Mushrooms

Sautéed mushrooms and a few drops of truffle-flavored olive oil give simple poached eggs a decadent twist.
Tomato Confit

Tomato Confit

Cherry tomatoes are slow-roasted with garlic, herbs, and a generous amount of olive oil, resulting in a condiment bursting with concentrated flavors.
Pistachio Pesto Pasta with Tomato Confit

Pistachio Pesto Pasta with Tomato Confit

In this Sicily-inspired pasta dish, ground pistachios create a creamy, nutty pesto, perfectly contrasted by the concentrated sweetness of homemade tomato confit.
fig truffle goat cheese pizza

Fig, Truffle and Goat Cheese Pizza

Boasting of sweet and savory contrasts, this fig and truffle pizza is an elevated twist that's sure to please.
lemon olive oil bundt cake with sour cherries

Lemon Olive Oil Bundt Cake with Sour Cherries

A bright and cheery bundt cake, flavored with lemon olive oil and sour cherries.
Eggplant Tomato Halloumi Stacks with basil olive oil

Roasted Eggplant, Tomato, and Halloumi Stacks

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Use up those end-of-summer veggies with this simple and colorful dish. Enjoy as an appetizer, main course, or side.