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251 Southwest Wilshire Boulevard
Burleson, TX, 76028
United States

817-426-2100

Moretti's Premium Olive Oils and Vinegars is a local business that carries some of the most flavorful, exotic virgin olive oils and vinegars in the world. Along with that we have mouth watering gourmet popcorn, truffles, gifts for any and all occasions!

Recipes

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Pomegranate Balsamic Glazed & Grilled Steak

Caleb Ward

  • Pomegranate Balsamic Grill Sauce
  • 1/3 cup  Pomegranate Balsamic
  • 1/4 cup Organic Garlic Olive Oil
  • 1 Tbs. good quality Dijon style mustard
  • 2 teaspoons kosher or sea salt

Instructions

Prepare the grill or broiler.  In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly.  Slowly drizzle in the olive oil whisking quickly and continuously.  The marinade should become thick and emulsified.   In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade.  Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.

Proceed with grilling or broiling the steaks.  After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving. 

Drain off all but a couple tablespoons of olive oil from the pan.  Place back over medium-high heat and add the shallot. Saute for approximately two minutes, scraping up any browned bits from the bottom of the pan.  Add the garlic, saute for another minute, then add the wine, continuing to scrape up any frond from the bottom of the pan.

Add the chicken stock and capers, continue to simmer until the sauce is reduced by half and slightly thickened.  Taste and adjust the seasoning with additional salt and fresh ground pepper if desired. Add the breasts back to the pan, spooning sauce over the tops, to warm for another minute, and then serve sprinkled with flat leaf parsley over polenta or pasta, if desired.

Cream of Roasted Pepper & Tomato Soup With Tuscan Herb Olive Oil

Caleb Ward

Ingredients 

  • 2 - 28 oz. cans tomato puree
  • 1/2 cup white wine 
  • 2 cups chicken or vegetable stock 
  • 2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
  • 3 tablespoons Tuscan Herb Olive Oil
  • 1 medium yellow onion, finely diced
  • 4 large cloves garlic, minced
  • 1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
  • 1 teaspoon dried oregano
  • 1/2 cup grated Romano Cheese 
  • 1 cup heavy cream 
  • sea salt and fresh ground pepper to taste 

Directions
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat.  Add the onion and saute until translucent, for about 3 minutes.  Add the garlic and saute for another minute.  Add the white wine and reduce by half.

Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot.  Lower the heat to medium and simmer for 20 minutes.  Remove the pot from heat.  Using an immersion blender, puree the hot soup until smooth and creamy in consistency.  Add the heavy cream and Romano Cheese and stir to combine.  Adjust seasoning with salt and pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil.  Serve immediately.

Rosemary Agrumato Grilled Lamb Kabobs

Caleb Ward

Lamb Kabobs:

  • 1 1/2 pounds trimmed boneless leg of lamb, cut in 1" pieces
  • 2 large zucchini cut in 1" chunks
  • 1/2 pound cremini mushrooms
  • 2-3 medium bell peppers in assorted colors, cut in 1" pieces
  • 8large skewers - metal or wooden and soaked in water for 1 hour

For the Marinade:

  • 1/2 cup rosemary (fused) agrumato olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic minced
  • 2 teaspoons kosher salt
  • fresh ground pepper to taste

Combine all the marinade ingredients and whisk well.  Toss the lamb, mushrooms, and veggies with the marinade and coat well.  Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerated for at least 2 hours, and up to 6.

Prepare a grill and over medium, indirect heat, assemble the kabobs with some lamb and assorted veggies on each skewer.  Grill for 8-10 minutes for medium doneness.

Serves 6-8