This week I am featuring recipes using one of my all time favorite products, Marconi Infused Oils. Since being diagnosed with celiac, I always keep a small 1.75 ounce bottle of an infused oil in my bag – it is great for when I eat out and need a flavorful salad dressing or need to spice up a piece of plain chicken, or veggies that are lacking and flavorless.
Now with the scare of allergens being found in olive oil (Read more here), it is even more important for those of us with allergies and intolerances to be weary of the olive oil served in restaurants.
Marconi Infused Olive Oils are made by Catania-Spagna Corporation. Their quality assurance program far exceeds industry standards and they pride themselves on superior quality oils. I have had the pleasure of meeting the close-knit family that runs the company, which is over 100 years old and now has a fourth generation learning the business. They are all passionate about what they do, and it shows in their products.
I just love these infused oils! They come in five flavors: Rosemary, basil, garlic, oregano & jalapeno (My favs are the rosemary and basil!). I’ve been told that these products are made by placing herbs in a huge vat of oil for over a month at a time. This allows the herbal flavors to soak right into the oils. This infusion process makes the Marconi oils far superior than the cheaper copy-cat and less flavorful “flavored” oils.
When I asked them if I, their biggest fan around, could feature the recipes found on their website on BeFreeForMe.com they were thrilled! They wanted to offer the BeFreeForMe.com members special savings so for a limited time all purchases made through the Catania website will be 10% OFF when using the coupon code “Marconi” at check-out. Give them a try! But watch out – you may become addicted like me!
Use Coupon Code: Marconi