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Archive for Kalamata Extra Virgin Olive Oil


Tuesday, December 27th, 2016
focaccia bread, focaccia, italian bread, olive bread,

This savory Italian bread is to live for!

Recipe yields 4 loaves.


    Olive Oil Infused with Kalamata, Organic Extra Virgin Finishing Olive Oil

    Gourmet condiment pairs well with salads and breads, try it now!

    • 7 cups bread flour
    • 1 tbsp + 2 tsps sea salt
    • 1¾ tsps instant yeast
    • 2½ cups water (lukewarm)
    • 1 cup olive oil
    • BIGA (ingredients below)
    • 5-6 tbsp rosemary, thyme, oregano, and basil, finely diced
    • Option: 4-5 tbsps chopped or pitted, sliced kalamata olives
    • 3 tbsps coarse salt, for sprinkling prior to baking
    • ¼ cup Amoretti® Olive Oil infused with Kalamata, for mixing with herbs and brushing onto the loaves Note: Amoretti Olive Oil is to be used only after baking.
    • 5 cups bread flour
    • 2 cups water (lukewarm)
    • ⅛ tsps instant yeast


    1. Making BIGA (make the evening before you plan to make the focaccia): Put water and yeast into bowl of mixer, and whisk by hand to combine.
    2. Add flour and mix until a dough is formed.
    3. Spray a large bowl with oil and place dough in the bowl.
    4. Lightly spray dough, cover with plastic and let proof at room temperature for 12-18 hours.
    5. After 18 hours, the dough is too sour, and cannot be used.
    6. Making Focaccia: Put water and yeast in bowl of mixer and whisk by hand to combine.
    7. Add remaining ingredients and mix at low speed for 2 minutes.
    8. Mix on speed “2” (aka medium) for 4 minutes.
    9. Spray a large bowl and place dough in the bowl. Spray top of dough lightly, cover with plastic and proof at room temperature for 2 hours.
    10. Divide into four sections, shape each section into a loaf and place on a sheet pan lined with parchment paper. A half sheet pan will hold two loaves. If you have a ¼ sheet pan, use only one loaf per sheet pan.
    11. Combine the diced herbs and olive oil. Brush the loaves with the olive oil/herbs mixture, cover with plastic and proof for 1 hour at room temperature.
    12. Once proofed, push down on the loaves with fingers, making dents over the surface of the dough. Sprinkle with coarse sea salt.
    13. Bake at 350 degrees for about 30-40 minutes, or until lightly browned and hollow-sounding when tapped.
    14. Brush with the Amoretti Olive Oil when first removed from oven. This will greatly enhance the flavor and provide additional texture. (This oil is not to be used for baking.)
    15. The baked loaves can be frozen and re-heated prior to serving.

Watermelon Salad

Wednesday, October 12th, 2016
Watermelon salad, fresh watermelon salad, salad

Try this unique and refreshing salad!



    1. Cut watermelon, and let drain while preparing remaining ingredients.
    2. Combine the heirloom tomatoes, golden snacking tomatoes, red onion, feta cheese, and half the basil in a large bowl.
    3. Make Dressing: Whisk to fully incorporate all ingredients; Amoretti Olive Oil Infused with Kalamata Olives, Amoretti Pomegranate Balsamic Vinegar, Amoretti Blue Agave Nectar, and Amoretti Basil Oil Extract.
    4. Add drained watermelon to the other ingredients, and toss with dressing. Sprinkle the remaining chopped basil leaves over the top.