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Garlic Confit Makes about 1/2 cup

Classic Caesar Salad with Homemade Croutons Makes 4 servings

WHAT YOU WILL NEED: 1 cup extra-virgin olive oil 30 garlic cloves, about 3 heads, peeled, root ends trimmed

Instead of using raw egg yolk, we used a coddled egg. This gentle cooking method and the addition of lemon juice help cook the egg and give the dressing a creamy texture.

Our Sicilian and Organic Sicilian Olive Oils won Silver Medals at the 2020 New York International Olive Oil Competition, the most prestigious olive oil competition in the world. Both carry the special label of Val di Mazara “Denomination of Protected Origin” (DOP, or Protected Designation of Origin/PDO). That label means that all parts of the product’s creation process — from crushing the olives to bottling — were completed within the designated, historic geographic area (in this case, Sicily). It’s an honor awarded to only a WHAT YOU WILL NEED: 30 cloves garlic confit, see recipe above 4 tablespoons unsalted butter, softened 2 teaspoons minced fresh parsley Salt, to taste HOW TO PREP: In small bowl, mash garlic confit with a spatula to form a smooth paste. Add butter, salt, and parsley, and continue to mash until combined into a smooth spread. Season with salt to taste. HOW TO PREP: Place garlic in a small saucepan and add oil just to cover. Bring to a bare simmer—a couple of small bubbles breaking through the surface every 2 to 3 seconds—over low heat. Reduce heat as needed; tiny bubbles should surround the garlic, but it should not be actively frying. Continue to cook, stirring occasionally, until garlic is soft, 30 to 35 minutes longer. Remove from heat. Let the garlic cool in the oil for at least 15 minutes. Using a slotted spoon, transfer garlic to an airtight container. Refrigerate for up to 1 week or freeze for up to 6 months. Spread this on sandwiches, stir into mashed potatoes, or slip it under chicken skin before roasting. Garlic Confit Butter Makes about 1/2 cup

WHAT YOU WILL NEED: 2 romaine lettuce hearts, trimmed, washed and dried 3/4 cup extra-virgin olive oil 2 garlic cloves, minced 1/2 teaspoon salt, separated

1/2 teaspoon pepper, separated 4 ounces ciabatta, cut into 1/2-inch cubes (about 4 cups) 1 large egg 1 tablespoon lemon juice 2 teaspoons Worcestershire sauce 2 teaspoons Dijon mustard 2 anchovy fillets, rinsed and minced, or 1/2 teaspoon anchovy paste 1/4 cup finely grated Parmesan cheese 1/2 cup coarsely shredded Parmesan cheese HOW TO PREP: Adjust oven rack to the middle position and heat oven to 350◦F. Cut the romaine lettuce into 1-inch pieces: First cut off the core and then cut each romaine heart in half lengthwise. Cut the halves in half lengthwise. Finally, cut crosswise into 1-inch pieces. Stir 1/4 cup of the oil, half of the garlic, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper together in large bowl. Add ciabatta cubes and toss to combine. Transfer seasoned ciabatta cubes to rimmed baking sheet and bake until lightly golden brown, about 18 minutes, stirring halfway through baking. Let cool completely. Meanwhile, bring a small pot of water to a boil. Reduce heat to maintain a simmer. Crack the egg into a small bowl or large spoon and gently transfer to the simmering water. Cook for 60 seconds. Using a slotted spoon, remove the egg from the water and run under cold water to stop the cooking process. Put the coddled egg in a bowl and add lemon juice, Worcestershire sauce, mustard, anchovies, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining garlic. Whisking constantly, slowly drizzle in remaining 1/2 cup oil until emulsified. Whisk in grated Parmesan. Add lettuce, croutons, and shredded Parmesan to bowl with dressing and toss to combine. Season with salt and pepper to taste.

handful of products, and olive oil is the only class of food in Europe that’s legally allowed to carry the word “traditional” on its packaging.

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