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Nonna's Kitchen      Recipes from a Sicilian/Italian Heritage

These pages are dedicated to the pursuit of eating well. These recipes have been lovingly gathered from within our family and from our friends. They represent recipes and traditions from the Nonna’s (grandmothers) of Italy . We hope you try a few and enjoy! We invite you to share with all of us your favorite recipes that include Olive Oil. Email them to us and we will include them on our website. Any special stories that go along with the recipes would be fun for all of us to read as well. We will be happy to give you, your family and your story name recognition on our web site if you would like.

Studies continue to show us that the addition of olive oil in our diets and the eating of a Mediterranean diet is heart, health, and we think soul enhancing. Mangia!

Butter Margine to Olive Oil Conversion Chart Lori Thomson’s Easy Delicious Stuffed Onions Fennel, Olive & Orange Salad Lemon Blueberry Pound Cake
The Very Best Shrimp Extra Yummy Brownies Zucchini with Red Onions and Basil

2 Cups Granulated Sugar

3/4 Cup Winterhill Lemon Infused Olive Oil

4 Large eggs

3 Cups All-purpose flour, divided

2 Cups Fresh or frozen blueberries

1 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Salt

1 Cup Sour cream

1 tsp Lemon juice

1 tsp Vanilla extract

1/2 Cup Powdered sugar

Reheat oven to 350. Beat first 2 ingredients at medium speed with mixer until well blended. Add eggs one at a time, beating well after each addition. Lightly spoon flour into dry measuring cups, level with a knife. Combine 2TBSP of the flour with the blueberries in a small bowl & toss well. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to the sugar mixture alternating with sour cream. Fold in blueberry mixture, lemon juice and vanilla. Spray a bundt pan with non-stick spray. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes. Remove from pan. Combine powdered sugar and lemon juice in a small bowl and drizzle over warm cake. Yield 16 servings.


Lemon Olive OIl Cake Nancy ’s Bruschetta The Very Best Lemon Biscotti
The Very Best Onion Soup Walnut Pesto Pestos
Olive Oil Table Spread Aunt Nancy's Wedding Soup Aioli
Pasta With Lemon OIl Lemon Blueberry Pound Cake Lemon Lavender Sugar Cookies
Lemon Asparagus Citrus Almond Olive Oil Cake Orzo Spinach & Tomatoes
Lemon Avocado Salsa Pasta with Lemon Oil Salty Sweet Popcorn
Steve DeLaRosa’s Chimichuri Sauce