1 fresh, sweet baguette, sliced in to 1/2″ slices on the diagonal
12 oz. thinly sliced wild smoked salmon
3 ripe avocados, sliced thin
1 small red onion, sliced very thin
1 large garlic cloves cut in half
2 tablespoons fresh squeezed lemon juice
1/3 cup +2 tablespoons Primo Olio NuovoFavolosa Extra Virgin Olive Oil
pinch of sea salt, fresh ground pepper
1/4 cup flat leaf parsley, coarsely chopped

Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl.  Add the thinly sliced onions and toss to coat and set aside.

Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.  With a pastry brush, lightly brush both sides of each slice of bread with Primo Favolosa EVOO. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).

While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.  Allow the bread to cool completely, then begin layering by adding a slice of avocado.  Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.  Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.

Serve immediately

Makes about 30 appetizers

Summer Linguine with Shrimp (or Langostinos) with Primo Lemon or Harissa Olive Oil

Summer Linguine with Shrimp (or Langostinos) with Primo Lemon or Harissa Olive Oil



Primo Fused Lemon Olive Oil will add more of a citrus flavor. Primo Harissa Olive Oil will add more of a “heat/spicy” flavor.


Langostino is the Spanish word for prawn…there are several types of prawns…saltwater prawns are part of the lobster family…freshwater prawns are more similar to shrimp and look like a cross between a lobster and a shrimp. You can find these frozen at Costco and are an excellent substitute for shrimp.


1 lb linguine pasta

2 shallots, diced

2 garlic cloves, minced

1 lb. Shrimp or Langostinos

¼ cup lemon juice (about 2 lemons)

1 lemon, zested

1 tsp salt

½ tsp freshly ground black pepper

3 oz. arugula (about 3 packed cups)

¼ cup chopped fresh parsley

½ cup Primo Fused Lemon or Harissa olive oil

Grated Italian Pecorino Romano cheese


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.


Meanwhile, in a large, heavy skillet, warm Primo Fused Lemon or Harissa olive oil (your preference) over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the Shrimp or Langostinos and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt and pepper. Toss to combine. Turn off the heat and add the arugula. Add some of the cooking water to desired consistency. Add chopped parsley and Italian Pecorino Roman cheese to the pasta and toss to combine. Serve immediately.


Persian Lime Tilapia

Persian Lime Tilapia

4 6oz. boneless Tilapia filets

5 Tbsp PRIMO Fused Persian Lime EVOO

1 cup Crème Fraiche

1 Tbsp Lime Zest

Fresh ground pepper to taste

Preheat oven to 350. Arrange filets in a shallow baking pan. Brush filets on both sides with 1 T of the oil and season with pepper.  Bake 8 to 10 minutes, until flaky but still moist.

Meanwhile, whisk together crème fraiche, remaining 4 T oil and lime zest.  Top each filet with sauce.