What is Truffle Oil?
Here, we break down the facts, from how truffle oil is made, to the difference between black and white varieties, and how to use it properly.
Read more What is Truffle Oil?olive oil
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10 Ways to Enjoy Fully Cooked Octopus
Here are ten easy ways to eat our fully cooked Spanish octopus. This tasty seafood is versatile and works with many cuisines and flavors.
Read more 10 Ways to Enjoy Fully Cooked Octopus
Tapas Party Recipes & Tips
Explore the rich tradition of Spanish tapas by throwing a savory appetizer and cocktail party.
Read more Tapas Party Recipes & Tips
Homemade Pizza Ideas
Pizza is always a crowd pleaser. Instead of ordering in, make your own. It's great for a fun family dinner or as the basis of a themed party.
Read more Homemade Pizza Ideas
Chicken Under a Brick
Try this Italian chicken dish that is popular in many restaurants, but surprisingly easy to prepare.
Read more Chicken Under a Brick
How To Cook Veal
Cooking veal is easy. Use the familiar techniques for beef, and take a little extra care to maintain the tender texture.
Read more How To Cook Veal
Hanukkah Celebration: Part 1
You’ve heard the Adam Sandler songs and the rumors about eight nights of gifts. Here is the Hanukkah primer you always wanted, from the history of the holiday to the best fat for frying potato latkes.
Read more Hanukkah Celebration: Part 1
Cooking with Dry-Cured Meats
Dry curing is a common technique used in the preparation of sausages, ham and other charcuterie. Here's some helpful info on this age-old process.
Read more Cooking with Dry-Cured Meats
Pan-Frying Basics & Tips
Lose your fear of frying! This is a great method with minimum time and effort, that yields maximum flavor.
Read more Pan-Frying Basics & Tips
Picnics with Panache
There is no better way to enjoy the lazy days of summer than to plan a picnic with your family or friends.
Read more Picnics with Panache
Cooking with Chicken Sausage
Our chicken sausages are healthful, delicious and easy to prepare for a weeknight meal. Try them on the grill at your next cookout. Kids go gaga for them, and you will too!
Read more Cooking with Chicken Sausage
Understanding Confit
Before refrigeration confit was a method of preserving meat; today, we continue to make confit because it's so delicious.
Read more Understanding Confit
Chocolate-Orange Olive Oil Cookies
by D'ArtagnanThese olive oil cookies are packed with dark chocolate chunks, walnuts, and orange zest for a sophisticated take on a classic flavor combination. While delicious all year long, they make holiday cookie swaps extra special.
View Recipe Chocolate-Orange Olive Oil Cookies
Blood Orange & Fennel Olive Oil Cake with Mascarpone Cream
by D'ArtagnanThis olive oil cake recipe is both delicious and easy to make using our exclusive Jean Reno olive oil. Dense, sweet and moist, it's a dessert show-stopper.
View Recipe Blood Orange & Fennel Olive Oil Cake with Mascarpone Cream
Duck with Green Picholine Olives
by Daniel BouludThis easy braised duck recipe from Chef Daniel Boulud features French Picholine olives for juicy bites of tart, salty flavor.
View Recipe Duck with Green Picholine Olives
Duck Breast with Black Olives
by David LeiteIn this classic Portuguese recipe, we use meaty duck breasts with black olives, bacon, and port wine. It makes an impressive meal for family and friends.
View Recipe Duck Breast with Black Olives
Rabbit Stew with Nicoise Olives & Rosemary
by Marco CanoraTry this Tuscan-style rabbit stew with olives from Chef Marco Canora. Cooking it on the stovetop, instead of in the oven, keeps the final dish brightly-flavored.
View Recipe Rabbit Stew with Nicoise Olives & Rosemary
Grilled Mahi Mahi with Black Olive Quinoa
by D'ArtagnanMahi mahi with its firm, meaty texture is a perfect fish to grill - outside or on a grill pan in the kitchen. It pairs well with the earthy flavor of red quinoa and the richness of our Jean Reno olive oil.
View Recipe Grilled Mahi Mahi with Black Olive Quinoa
Pasta Salad with Roasted Cauliflower, Olives & Saucisson Sec
by Jennifer HessQuick and easy, this pasta with dry-cured sausage, roasted cauliflower, fresh herbs, and oil-cured olives is perfect for a weeknight supper.
View Recipe Pasta Salad with Roasted Cauliflower, Olives & Saucisson Sec
Tuscan-Style Veal Chops
by D'ArtagnanTry this quick and easy veal chop recipe, grilled with Tuscan flavors like garlic, fresh herbs, a drizzle of olive oil and a squeeze of lemon.
View Recipe Tuscan-Style Veal Chops
Chestnut Hummus
by D'ArtagnanReplace chickpeas with fully-cooked chestnuts in this hummus recipe for a sweeter, richer version of the healthy and delicious dish. Our exclusive Jean Reno Olive Oil adds depth of flavor.
View Recipe Chestnut Hummus
Pink Snapper Crudo with Blood Orange and Fennel
by D'ArtagnanItalian crudo is an effortless dish that relies on the best possible fish paired with exquisite olive oil. Hailing from Italy’s Adriatic coast, crudo is a cousin to Japan’s sashimi and France’s tartare and makes for a perfect lunch or appetizer on a warm summer day or an eye-catching addition to your raw bar.
View Recipe Pink Snapper Crudo with Blood Orange and Fennel
Catalan-Style Braised Short Ribs
by D'ArtagnanThese spoon-tender Spanish-style braised short ribs are flecked with black oil-cured olives and mushrooms then finished with picada, a tasty mixture of almonds, toasted bread, vinegar, and fresh herbs.
View Recipe Catalan-Style Braised Short Ribs
Tartines with Tapenade, Saucisson Sec & Cucumber
by Jennifer HessTry this open-faced sandwich recipe - tartine in French - with our dry-cured sausage, black olive tapenade, fresh basil, and cucumber rounds.
View Recipe Tartines with Tapenade, Saucisson Sec & Cucumber