In 1893, in the quaint town of Montevarchi, Italy, a man named Constantino Carapelli began selling olive oil, founding a family business that has become an Italian tradition. Constantino’s dream was to move his olive oil and grain business to the beautiful city of Florence. Forty-seven years later, his dream became a reality, when his sons constructed warehouses in the Florentine suburb of Rifredi and supplied olive oil from the family oil mill at Ponte a Ema. The newly built warehouses were destroyed during World War II, but the Carapelli family forged ahead. They rebuilt the structures and started anew. The hard work paid off, and by the 1950s, Carapelli was a household name in Italy, gracing tables across the country.
Since the founding of Constantino’s family-based company, generations of experienced artisans have passionately preserved this distinctive tradition of taste. Today, at its state-of-the-art facilities, the people of Carapelli have made an art of combining Old World craftsmanship with New World standards.
As a leader in olive oil, in the 1970s, Carapelli was the first olive oil producer to promote bottled extra virgin olive oil in Italy. Today, Carapelli is Italy’s market leader in extra virgin olive oil production. Since 1893, Carapelli Olive Oils have been passionately crafted with exclusive blends of the best oils from the finest Mediterranean olive groves.
Our rich heritage and mastery of creating high quality Extra Virgin Olive Oils ensures each of the Carapelli varieties is drenched in olive oil passion and has distinctive flavor to decidedly enhance all your recipes.
Carapelli Olive Oils are naturally cholesterol free.
About Carapelli Premium 100% Italian Extra Virgin Olive Oil
Made solely with 100% Italian olive oils, Carapelli 100% Italian Extra Virgin Olive Oil has a deep velvety green color and intense, robust flavor and aroma, for an unmistakably Italian experience every time you cook. Perfect for dipping, salads and flavoring entrees or side dishes. Excellent for marinades
I used Carapelli Premium 100% Italian Extra Virgin Olive Oil to make some Baked Spinach and Artichoke Dip. Whenever we go out to eat Italian, I always order some spinach and artichoke dip to start, so whe nI found this recipe on Carapelli's website I knew I had to try it! I didn't have all the ingredients so I made some small substitutes and it turned out great!
2 tablespoons Carapelli Extra Light Olive Oil
1/3 cup diced red onion
1/2 cup mayonnaise
1/2 cup sour cream
1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped Peloponnese roasted sweet red peppers
2 cups combined shredded Monterey Jack and Cheddar cheeses
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
Assorted crackers, vegetables, breadsticks or toasted pita bread wedges, for dipping Cooking Directions
Preheat oven to 350°F. In skillet, heat Carapelli Extra Light Olive Oil. Sauté onion until softened, about 3 minutes. In bowl, combine sautéed onions, mayonnaise, sour cream, artichoke hearts, spinach, roasted sweet red peppers, cheeses, garlic powder and hot pepper sauce. Place mixture in shallow baking dish. Bake for 20-25 minutes or until mixture is hot and bubbly and the edges are golden brown. Serve hot with assorted crackers, vegetables, breadsticks or toasted pita bread wedges, for dipping. Makes 24 appetizer servings. Preparation Time: 15 minutes Total Time: 40 minutes My substitutes
Yellow Onion for the Red Onion
7.5oz jar of artichoke Hearts
4oz frozen spinach plus 7oz frozen collard greens prepared the same way
1/4 cup Sundried Tomatoes in oil, patted dry with a towel and chopped instead of Roasted Red Peppers
1 cup Monterey Jack with Jalapeno Peppers Cheese in place of plain Monterey Jack cheese.
no hot pepper sauce
I enjoyed my substitutes but I think the original recipe would be even better. There was a little too much green in mine.
Mmm, mouthwatering! Spread on some french bread, it was perfect!