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Recipes

Good oil shows on the plate.

Four simple Italian recipes where extra virgin olive oil is the true star. Few ingredients, zero fuss, maximum flavour.

Tomato bruschetta with QuBi olive oil
Appetiser 15 min 4 servings

Tomato Bruschetta

The queen of Italian starters. The secret? Good oil, ripe tomatoes and nothing else. The QuBi squeeze bottle lets you drizzle the perfect thread of oil on every slice.

Ingredients

  • 4 slices of rustic bread (such as pugliese)
  • 300g ripe cherry tomatoes
  • Fresh basil (about ten leaves)
  • 1 garlic clove
  • QuBi extra virgin olive oil, to taste
  • Sea salt, black pepper

Method

  1. Toast the bread on a grill or in a pan until golden.
  2. Rub the garlic clove over the warm surface.
  3. Dice the tomatoes and season with salt and torn basil.
  4. Spread the mixture onto the slices.
  5. Finish with a precise drizzle of QuBi oil — gently squeeze the bottle for perfect dosing.
QuBi tip: The oil should be added raw, at the end. The warmth of the toasted bread releases the aromas of the extra virgin olive oil without altering its polyphenols.
Spaghetti aglio olio e peperoncino with QuBi olive oil
Main course 17 min 4 servings

Spaghetti Aglio, Olio e Peperoncino

The dish that puts oil centre stage. With just 4 ingredients, there's nowhere to hide: this is where you taste the difference between any old oil and a real extra virgin.

Ingredients

  • 360g spaghetti
  • 4-5 garlic cloves
  • Fresh or dried chilli (to taste)
  • 80ml QuBi extra virgin olive oil (be generous!)
  • Fresh parsley (optional)
  • Coarse salt for the pasta water

Method

  1. Cook the spaghetti in plenty of salted water.
  2. In a large pan, gently warm the QuBi oil over low heat with thinly sliced garlic and chilli.
  3. When the garlic is just golden (don't let it burn!), remove from heat.
  4. Drain the pasta al dente, saving a ladle of cooking water.
  5. Toss the pasta in the pan with the oil, adding cooking water to emulsify.
  6. Finish with one last drizzle of raw QuBi oil — this is where you truly taste the fruitiness of the extra virgin.
QuBi tip: The squeeze bottle gives you perfect control: the raw oil drizzle should be generous but precise. No oil dripping down the bottle, no waste.
Caprese salad with QuBi olive oil
Appetiser 10 min 4 servings

Caprese

Three ingredients. No cooking. Everything raw. That's exactly why the quality of the oil makes all the difference. A good EVOO transforms a caprese from "simple" to "unforgettable".

Ingredients

  • 2 buffalo mozzarella DOP (250g each)
  • 3-4 ripe beefsteak tomatoes
  • Fresh basil (a bunch)
  • QuBi extra virgin olive oil, to taste
  • Flaky salt (Maldon)
  • Freshly ground black pepper

Method

  1. Slice the mozzarella and tomatoes into thick rounds (about 1 cm).
  2. Alternate the slices on a serving plate: tomato, mozzarella, basil.
  3. Add flaky salt and a grind of pepper.
  4. Squeeze the QuBi bottle with a slow, steady motion to create an even thread of oil across the entire caprese.
  5. Let it rest for 5 minutes at room temperature before serving.
QuBi tip: Take the mozzarella out of the fridge at least 30 minutes beforehand. Raw EVOO brings out the flavour of the buffalo milk only when the mozzarella is at room temperature.
Vegetable pinzimonio with QuBi olive oil
Appetiser 15 min 4 servings

Pinzimonio

The healthiest and most Italian appetiser there is. Raw vegetables dipped in extra virgin olive oil with a pinch of salt. When the oil is good, nothing else is needed.

Ingredients

  • Celery (4-5 stalks)
  • Carrots (3-4, cut into sticks)
  • Fennel (1, cut into wedges)
  • Red and yellow peppers (sliced into strips)
  • Radishes (a bunch, with leaves)
  • QuBi extra virgin olive oil
  • Sea salt, black pepper

Method

  1. Wash and cut all the vegetables into sticks or wedges.
  2. Place them in a bowl of water and ice for 10 minutes (makes them extra crunchy).
  3. Drain and pat the vegetables dry.
  4. Squeeze QuBi oil into a small bowl — the right amount for each guest, with no waste.
  5. Add a pinch of salt and pepper to the oil.
  6. Arrange the vegetables on a wooden board and serve with the oil in the centre.
QuBi tip: Pinzimonio is the best "test" for an oil: you taste it pure, without cooking or seasonings to mask the flavour. This is where you instantly spot the difference between an industrial oil and a real Italian extra virgin.

Ready to try?

With the QuBi squeeze bottle you dose the oil precisely on every dish. Zero waste, maximum flavour.

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