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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 Pestos …..Pestos….and more Pestos
The Very Best Shrimp Extra Yummy Brownies Zucchini with Red Onions and Basil

Pesto is a remarkable and easy sauce for pastas, bruschettas, and creative appetizers.

They are also a wonderful way to use herbs, basils and other greens that fill your garden or are irresistible to purchase at the Farmer’s Markets. Ahhh, the sensual scents of fresh herbs. Here are 3 delicious and easy pestos for you to enjoy.


3 Cups Fresh Basil Leaves

1/2 Cup toasted Pine Nuts

2 TBSP grated Romano or Pecorino Cheese

2 TBSP grated Parmesan Cheese

2 Cloves Garlic, chopped

1 Cup Winterhill Extra-Virgin Olive Oil

Salt and Freshly Ground Pepper to taste

Puree basil leaves, pine nuts, cheeses and garlic in a blender or food processor. While the machine is still running , drizzle the olive oil slowly into the machine, adding more oil if necessary until you get a smooth consistency. Add salt and pepper to taste. Makes about 1 1/4 cups of Pesto.


2 Tbsp fresh Rosemary leaves chopped

1/4 Cup chopped fresh chives

2 Tbsp chopped fresh thyme

1/2 Cup fresh sage leaves

2 Cups fresh parsley leaves

1 Clove garlic, chopped

dash of hot red pepper flakes

1 Cup Winterhill Extra-Virgin Olive Oil

Salt & Pepper to taste

Place all of the herbs and garlic in a blender or food processor. Add a dash of hot red pepper flakes and puree. Be very conservative with the hot red pepper flakes. Best to add more later if you want it “hotter”. Puree. While the machine is running slowly drizzle in the olive oil adding more if needed to create a smooth consistency. Add salt & pepper to taste. Makes about 1 1/4 Cups.


4 Cups uncooked spinach, washed thoroughly

1 Cup fresh basil leaves

1/4 cup walnuts

1-2 cloves garlic

1/2 to 3/4 Cup Winterhill Extra-virgin Olive Oil

1/4 Cup grated Romano or Parmesan Cheese

Remove the stems from the spinach and blanch the leaves in boiling water until wilted. Drain and squeeze out as much of the water as you can. A colander is good for draining. Put the drained spinach, basil, walnuts and garlic into a food processor or blender. Process until you get a paste. While machine is running slowly drizzle a steady stream of olive oil until you get a smooth consistency. Take the mixture out of the food processor or blender .



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