Munchery is proud to announce Marketplace, a haven for chef-recommended delectables and local specialties that belong in the hands of foodies everywhere. We work with our award-winning chefs to bring you products and brands that guarantee quality you can trust so you can effortlessly fill your pantry with premium essentials. We’re offering these items at prices you deserve, prices that make real ingredients an attainable part of everyone’s cooking arsenal.
Don’t just take our word for it, find out for yourself why our chefs hand-select each product by reading our Marketplace Blog Series, which highlights each item and its Munchery story.
“Extra” Virgin or Nothing
Every kitchen needs olive oil. Good thing it’s available at just about every supermarket in America. It’s not uncommon to find dozens of varieties and, almost always, “extra virgin” olive oil is available. An olive oil with this distinction guarantees more than superior taste. “Extra virgin” means that the oil comes from the first pressing of the olives, always within 24 hours of picking, and that no chemicals were used to extract the oil.
“Virgin” olive oil, by contrast, undergoes a physicochemical treatment that lowers the natural levels of vitamin E and antioxidants in the final product. This leaves you with an olive oil that lacks in flavor, quality, and nutrition. When it comes to olive oil, “extra,” as it turns out, is nothing short of essential.
All those options in the olive oil aisle? Some of them are frauds. Even the packaging on many olive oils is designed to mislead, mislabeling either the country or origin or the purity of the product.
For Munchery Marketplace, we chose a time-trusted brand, one that’s well-loved and used by our beloved chefs and other gourmands. We present to you: Capezzana Extra Virgin Olive Oil.
A Millennium of Craftsmanship
Since 804 AD, the land at Capezzana in Italy has yielded olives. This sacred terroir lends the olives a particular flavor, with elegant aromas and flavors that distinguish them from olives grown elsewhere. A thousand years ago, the Count Alessandro Contini Bonacossi purchased this land, intending to make olive oil and wine. While his contemporaries were focused on producing large quantities, he decided that premium quality would be his focus.
Today at the Tenuta di Capezzana (the Capezzana estate), modern technology pairs with those ancient sensibilities. Their innovative press effortlessly squeezes perfumed oil from Moraiolo and Frantoio olives within 12 to 24 hours of picking. This dedicated tradition ensures that you’ll always get exactly what you’re looking for—healthy, amazing extra virgin olive oil that lasts.
Best Pantry Practices
The incredibly versatility of Capezzana extra virgin olive oil makes it a must-have for our Marketplace. Like other Marketplace items, our chefs consider it a cooking mainstay, capable of bringing premium quality to almost everything that comes out of your kitchen.
In the words of our Culinary Director in LA Scott Garrett, “These are items that can be used everyday and bare minimum three times a week. No one likes buying quality items only to see them sit and spoil.”
Don’t fret about spoiling. The hand-bottled perfection from our friends at Tenuta di Capezzana has exceptional longevity to accompany exquisite taste. Use it to instantly elevate any dish, from red meat to green salads. Don’t be afraid to be judicious; another bottle will always be waiting for you on our Marketplace for a delightfully low price.
Not sure about how to best use Capezzana extra virgin olive oil? Below is a recipe from our kitchen that will show you why some chefs call quality olive oil “liquid sunshine.”
Burrata & Roasted Tomatoes Recipe by Munchery
(Also available as a Munchery 15-minute cooking kit!)
6-8, on-the-vine Campari cherry tomatoes
1/2 cup croutons
8oz burrata cheese
2 cups baby arugula
Capezzana extra virgin olive oil
1/4 cup pesto
Salt and Pepper
- Preheat oven to 350*F.
- While waiting for the oven to heat, place the on-the-vine tomatoes straight onto a baking sheet and season with 1-2 tablespoons of oil, 1 teaspoon of salt, and 1⁄4 teaspoon of black pepper.
- Zest the lemon into a small mixing bowl. Chop the croutons into crumbs and add them to the lemon zest. Mix thoroughly and set aside.
- Once you’ve removed the zest, cut and squeeze the lemon into a small mixing bowl. Remove any seeds, then slowly whisk in 3 tablespoons of Capezzana extra virgin olive oil until fully blended. Season with 1⁄4 teaspoon of salt and ⅛ teaspoon of black pepper, and set aside until you’re ready to plate the dish.
- Place the seasoned tomatoes in the oven for about 12 minutes, or until the tomatoes are soft and cracked, but not mushy.
- Divide the burrata cheese between two plates and pour pesto evenly over both. Top each plate with a cluster of roasted tomatoes, and split the arugula between the two plates just behind the tomato and cheese. Top with the lemon-olive oil mixture and dust with the zested bread crumbs to taste.