If you have had a great tasting experience at Bella Gusta please:

Posted by Al Pryzbylski on August 23, 2014 0 Comments

Make your own gourmet mustard, it's easy.

Posted by Al Pryzbylski on July 27, 2014 0 Comments
The primary ingredient in mustard is vinegar!  And do you know what that means?  The vinegar used in making your mustard is HUGELY important in terms of the overall flavor and quality of the finished product.  I'm here to demystify the mustard making process, (which is already easy as pie), and have all of you making your own fantastic (vastly superior) varietal vinegar mustard today!

1 cup ground yellow mustard seed
2/3 cup vinegar (Sherry, tangerine balsamic, maple balsamic, Champagne, serrano honey or jalapeno (for heat), oregano, white wine, red wine, peach, honey ginger, traditional, tarragon... and on, and on.  
1/3 cup honey (omit this if you are using a sweeter vinegar such as tangerine balsamic)
1 teaspoon sea salt, truffle salt, pink mineral salt, or...??? 

Combine the ingredients in a small saucepan and cook over medium to medium-low heat for 6 minutes.  Stir frequently until it thickens and then remove from heat.  Allow the mustard to cool before storing it in an airtight container.

You can also play around by adding herbs, sea salts, ale, wine, chillies, peppercorns, horseradish, and on and on.  The possibilities here are endless.  

Depending on how spicy you like your mustard, you can refrigerate it at this point, which will preserve its fiery characteristic, or allow it to sit at room temperature for a day +/- which will mellow it's flavor the longer it sits out.

Check this out,  a tablespoon of this mustard is all you need to emulsify (hold together) a great vinaigrette or marinade.  Place the mustard in a bowl, and slowly whisk in the vinegar of your choice.  Whisking quickly and continuously, follow with the olive oil of your choice.  The key here is to whisk briskly so that it creates a homogenous emulsification that holds the oil and vinegar together as opposed to what it would normally do which is separate. 

Mind blown?  I hope so. 

Makes about 1 1/2 cups. 

Grilled Wild Salmon and Asparagus Tips in Tarragon Olive Oil-Lemon Cream Sauce over Tarragon Infused Papardelle

Posted by Al Pryzbylski on July 17, 2014 0 Comments


1 pound fresh wild salmon fillet(s)

1 bunch of thin, tender asparagus tips 
1 pound dried pappardelle pasta cooked al dente (or see my recipe for fresh tarragon pappardelle below)
1 thinly sliced shallot
1 clove minced garlic 
1/2 cup crisp, dry white wine
2 cups heavy cream 
5 tablespoons Bella Gusta Tarragon Olive Oil
3 tablespoons fresh squeezed lemon juice
1 tablespoon fresh tarragon and/or flat leaf parsley to garnish 
sea salt and fresh ground pepper to taste

Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of tarragon olive oil whisked with 1 tablespoon of lemon juice.  Season both the salmon and asparagus liberally with sea salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus.  The most important thing here is to sear the salmon and asparagus on the exterior.  After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside.

Bring a large pot of salted water to boil.  Cook the dried pasta based on the package directions.  If using the fresh pasta recipe below, cook for two minutes and drain well.   

In a saute pan, heat two tablespoon tarragon olive oil over medium heat.  Add the sliced shallots and cook until tender.  Add the garlic and saute for another minute being careful not to burn the garlic.  Add the wine and lemon juice.  Continue cooking until the liquid is reduced by half.  Add the cream and the remaining tarragon olive oil.  Stir until the mixture simmers and thickens. Season with salt and pepper to taste.

To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy.  Add the salmon chunks and cook to warm through, being careful not to break the chunks up.  Ladle over drained pasta and serve garnished with fresh tarragon and or flat leaf parsley.

Fresh Tarragon Infused Pappardelle Pasta
2 cups all purpose flour
1 cup semolina flour
4 large eggs, whisked
2 tablespoons Bella Gusta Tarragon Infused Olive Oil
1 tablespoon finely minced fresh Tarragon (optional)

In a large bowl or the bowl of a food processor, mix together the flour.  Make a well in the center of the flour if not using a food processor, and add the eggs, olive oil, and tarragon if using.  Begin incorporating the flour into the eggs a little at a time, mixing  until a very loose messy dough forms.  If using a food processor, blend until a shaggy dough forms, and either case finish by kneading the dough by hand until a smooth dough forms.  Wrap the dough and allow to rest at room temperature for 1 hour.  Roll it out with a pasta machine, or by rolling pin, and then cut in to desired shapes. 

The Freshest UP Certified Olive Oil - Your Olive Oil

Posted by Al Pryzbylski on May 23, 2014 0 Comments

Picture of the freshest UP Certified Olive Oil in the world

at Boundary Bend Estate - Early May 2014 

Citrus Olive Oil Candle

Posted by Al Pryzbylski on April 02, 2014 0 Comments


How cool is this?



Step 1. Decide which citrus you'd like to turn in to a candle.  Half a standard size lime filled with olive oil will burn for about 1 hour, while half a lemon will burn for about 2 - 2 1/2 hours, and orange filled with olive oil will burn for about 3-3 1/2 hours, and a grapefruit for 4-5 hours. 

Step 2. Cut your favorite citrus in half reserving the half that is connected to the long, white string-like pith that runs through the center of citrus fruits.  It is very important that this remain intact and connected to the citrus, as this is your candle "wick".

Step 3. You can be meticulous and remove all the flesh of the citrus down to the white pith, or you can be lazy like me and simply get most of it out.  It will not affect the performance of your citrus candle.

Step 4.  Choose the type of oil you'd like to fill it with.  Any single cultivar extra virgin olive oil, fused olive oil or infused olive oil will burn in the candle, however I suggest staying away from burning the chili olive oils such as Baklouti, Cayenne, or Harissa.   Fill the citrus about 3/4 full, but make sure the wick is not fully submerged in the oil and at least 1/4" is available to light.

Step 5. Gently coat the citrus pith or the "wick" with olive oil.  Using a stick lighter begin the process of lighting the wick.  This will take a minute or two as it is necessary to dry out the wick and char it to some degree.  Once it's lit, it will stay so until all the oil is gone.    

Roasted Beet Salad with Fresh Goat Cheese and Toasted Pecans

Posted by Al Pryzbylski on April 02, 2014 0 Comments






1 1/2 pounds fresh beets
8 oz. Chevre (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons Bella Gusta Cranberry-Pear White Balsamic Vinegar
1 tablespoon good quality grainy mustard 
fresh ground pepper to taste
1/3 cup + 2 tablespoons Bella Gusta UP extra virgin olive oil

Preheat the oven to 400.  Trim the beets and wrap in one foil packet drizzled with a tablespoon of water.  Roast for 1 hour or until tender when pierced through with a knife.  Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.  Warning:  This will dye your hands bright red, use latex or rubber gloves..

Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside.

In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined.  Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified.  Add freshly ground pepper and sea salt to taste. 

Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette.  Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.

Serves 6-8 generous portions.


Bon Appetito

We only sell UP certified olive oils, know the difference.

Posted by Al Pryzbylski on February 12, 2014 0 Comments

Bella Gusta has set the bar for sourcing the absolute freshest available products for our customers to enjoy. Your health benefits are ensured by using only UP Certified oils. 

Before spending your hard earned dollar purchasing olive oil from just any source, please do your homework and make sure you are getting what you paid for. There are a lot of "wannabe's" popping up and selling inferior products at premium prices.

Below, please see our chemistry and sensory evaluation tag for the UP Certified Extra Virgin Olive Oil we are currently using in all of our infused olive oils. Not only is it UP Certified, it boasts amazing chemistry which translates into a healthier infused olive oil with greater stability for cooking than any oil we have infused to date.


To check your source of supply, please go to www.extravirginity.com TRUTH IN OLIVE OIL

In the header, look under "Great Olive Oil" and click on North America. Go to CT and you will find Bella Gusta as a recommended source for truly GREAT OLIVE OIL.


UP Certified Arbequina (olive variety)

Crush Date:  May 2013

Slightly more pungent with fleeting bitterness, this well balanced example of early harvest Arbequina is both sweet and herbaceous with notes of green olive, creamy artichoke and green almond.                            


*Polyphenols: 284

*FFA: 0.2 

*Oleic Acid: 76               

*Peroxide: 5.9                             

*PPP: <0.3           

*DAGs: 93.4                           

Organoleptic Taste Panel Assessment:  Fruitiness: 5.0  Bitterness: 4.0  Pungency: 4.5

* As measured at the time of crush.

  Country of Origin:  Chile


We hope to see you soon !!

Alan & Lynda

Butternut Squash and Pumpkin Seed Oils

Posted by Al Pryzbylski on January 31, 2014 0 Comments

These 2 new seed oils will be available on Saturday February 1st. 

As well we now have our Tarragon EVOO and Vermont Maple Balsamic available for sale.

Our Vermont Maple Balsamic Vinegar  is made with 100% Vermont Maple extract harvested from a small local family farm.

This is a real New England spin on a Traditional Favorite. Perfect for glazing chops, hams or duck breast. Also for drizzling on roasted butternut or acorn squash or a thick cut bacon. Pairs very well with our Blood Orange fused Olive Oil. We will have some recipes posted soon.


We are adding some terrific salts to our line-up !!

Posted by Al Pryzbylski on January 24, 2014 0 Comments

In addition to our fabulous Black Truffle Sea Salt, we will now be offering 6 new salts very soon.

Himalayan Pink Salt (fine grain)  which is Kosher Certified

Hiwa Kai Black Hawaiian Sea Salt (fine grain) which is Kosher Certified

Spanish Rosemary Salt - which is Kosher Certified

Sriracha Salt -which is Kosher Certified

Sun Ripened Tomato Salt - which is Kosher Certified

Fleur de Sel  by Le Tresor - which is Kosher Certified and organic

These are all superb Artisan salts and of the highest quality. They are sure to add the right zest to all your recipes. We will have all the detail information and highlight some specific uses once the products arrive.

Please enjoy them.

Avgelomono Soup with a Baklouti Green Chili Oil Drizzle

Posted by Al Pryzbylski on January 21, 2014 0 Comments





Avgelomono is a comforting Greek chicken, lemon, egg, and rice soup (Greek Penicillin?) .  It's one of those soups to enjoy on a chilly winter day.  We have taken a very standard interpretation of avgelomono and added a savory, spicy note of freshly made Baklouti Agrumato Olive Oil to the recipe.   

The green fruit of the peppers were crushed with olives in our mill and it marries perfectly with the bright lemon, creamy rice, and savory chicken.  This begs the question of why the original Greek recipe doesn't include this phenomenal fused olive oil in the first place.

8 cups good quality chicken stock or broth
1 cup short grain starchy rice
2 large shallots, or 1 medium onion diced
1 bay leaf
2 large fresh eggs
1 pound chicken breast cut in 1" cubes
1/3 cup fresh squeezed lemon juice
1/3 cup + 2 tablespoons Fresh Bella Gusta Baklouti Green Chili Olive Oil
copious amounts of fresh cracked pepper
sea salt to taste

In a large stock pot, heat 2 tablespoons Baklouti Green Chihi Olive Oil over medium heat.  Add the diced shallots and saute until soft, approximately 2 minutes.  Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender, and the soup is slightly thickened.

In a heat proof bowl whisk together the eggs and lemon juice.  Add one cup of hot stock to the egg and lemon mixture whisking constantly.  Add the egg and lemon mixture back in to the stock pot while stirring constantly.  The soup will instantly thicken and become somewhat creamy.  Simmer for an additional minute over medium heat stirring constantly. 

Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired. 

Serve each bowl with an additional healthy drizzle of Baklouti Green Chili Olive Oil 

Serves 6-8


Bon Appetito