Corn and Blueberry Salad

Corn and Blueberry Salad Recipe

This corn and blueberry salad is perfect for summer potlucks and picnics. We made this with our Baklouti Green Chili Olive Oil which gives it a nice bit of heat throughout, and our Sicilian Lemon Balsamic adds a nice contrasting sweetness. Recipe can be easily doubled.

What you’ll need:

Five ears fresh corn

1 cup Blueberries

4 Mini Seedless Cucumbers

1 Small Shallot


1 Tablespoon Baklouti Green Chili Olive Oil

3 Tablespoons Sicilian Lemon Balsamic

Salt to taste

Here’s how:

Boil the corn in water for about 10 minutes. When the corn has finished cooking, drain the water and allow the corn to cool off. The corn should still have a slight crunch after it’s cooked. Dice the cucumbers and the shallot, and chop the basil. In a bowl, remove the corn from the cob. Add the cucumbers, shallot, blueberries, and basil. Then add the Baklouti green chili olive oil and Sicilian lemon balsamic. Mix it. Add salt to taste. Enjoy!

CategoriesMain Dish

Chickpea Shakshouka

Chickpea Shakshouka

Shakshouka is a traditional North African and Middle Eastern stew with poached eggs nestled in a mixture of tomatoes, peppers, onion, and spices. We added chickpeas to create a Chickpea Shakshouka and used our Baklouti Olive Green Chili Olive Oil for a spicy kick. You may substitute our Harissa Infused Olive Oil as well. You may also substitute fresh tomatoes for canned tomatoes. It makes a fantastic meal eaten with warm skillet heated pita bread or basmati rice.

What you’ll need:

2 Tablespoons High Phenol Single Varietal Olive Oil

1 Tablespoon Baklouti Green Chili Olive Oil

1 large yellow onion, chopped

8 oz. sweet peppers, thinly sliced

2 garlic cloves, minced

Salt and pepper to taste

1 1/2 teaspoon ground cumin

1 teaspoon sweet paprika

15.5 oz. can chickpeas, drained

15 oz. can whole peeled tomatoes or diced tomatoes

2 tablespoons tomato paste, slightly diluted with water

4 large eggs

1/4 cup chopped free parsley

Here’s how:

Heat the Single Varietal olive oil and Baklouti Green Chili olive oil in a large cast-iron skillet. Add the onions, sweet peppers, garlic, pinch of salt, and pepper. Cook, occasionally stirring until vegetables have softened. Add the chickpeas, tomatoes, cumin, and paprika. Cover and let it simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.

Using a spoon, make four wells in the tomato mixture, make sure the wells don’t touch so that the eggs will not clump together. Then crack each egg into the well and cover the skillet until the egg whites cook through. You may cook the egg yolk to your desire. Uncover and garnish the Chickpea Shakshouka with fresh parsley and drizzle with more Baklouti chili olive oil. Serve with warm pita bread or basmati rice. Additionally, you may top with sliced avocado or crumbled feta cheese.

CategoriesAppetizers Sides

Cinnamon Pear Balsamic Roasted Sweet Potatoes

Cinnamon Pear Balsamic Roasted Sweet Potatoes

The cinnamon pear balsamic roasted sweet potatoes have a unique depth of flavor. You may make these with the potato skins peeled or unpeeled. If you decide to go the unpeeled route, we recommend using new sweet potatoes. Enjoy as part of the meal or as a snack!

What you’ll need:

4 Medium Sweet Potatoes, cut into wedges, peeled or unpeeled

1/3 Cup Cinnamon Pear Balsamic

2 Tablespoons Butter Olive Oil

1 Teaspoon Sea Salt

Here’s how:

Heat oven to 400° F. Cut a piece of parchment paper to fit the bottom of a large sheet pan. Whisk together the Cinnamon Pear Balsamic and Butter Olive Oil until emulsified. In a large bowl, mix the sweet potatoes with the olive oil and balsamic mixture until the potatoes are well coated. Arrange the potatoes on the parchment paper-lined pan in a single layer. If the sweet potato wedges are unpeeled, lay the potatoes with the unpeeled side down. Sprinkle with sea salt and roast for 45 – 50 minutes until tender and the balsamic glaze has caramelized.


CategoriesSides Vegetables

Brussels Sprouts with Caramelized Onions and Dates

These sweet and savory Brussels sprouts with caramelized onions and dates are simply delicious. The Brussels sprouts are pan sauteed with our Garlic Olive Oil and combined with caramelized onions and dates. It’s a quick and super simple vegetable dish to make. It makes a great side dish for the holidays or just an everyday option. You may also use our Medium or Robust Intensity Single Varietal Extra Virgin Olive Oil and add fresh or powdered garlic (which is entirely optional). You may also add red pepper flakes to give it some heat.

What you’ll need: 

20 oz. Brussels Sprouts

1 Medium red onion

5 – 7 Dates, pitted and diced

3 – 4 Tablespoons Garlic Olive Oil or Single Varietal Extra Virgin Olive Oil

Salt to taste

Red pepper flakes (optional)

Here’s how:

First, wash and cut the Brussels sprouts in half and set them aside. Then cut the red onion in half and thinly slice it. In a medium to large saute pan, add about two tablespoons of olive oil and allow it to heat up on medium heat. Add and saute the sliced onions until they are translucent and slightly caramelized. Remove the onions from the pan into a bowl, cover, and set aside. With a paper towel or cloth, wipe the pan to remove any leftover remnants. Add more olive oil to the pan and allow it to heat. Then add the Brussels sprouts and stir until slightly softened. Lastly, add back the onions to the pan, add the dates, and stir until heated. Salt to taste. Enjoy as a side or on its own!

CategoriesBaking Breakfast

Maple Pumpkin Pecan Granola

Maple Pumpkin Granola Recipe

Granola is so easy to make, and this Maple Pumpkin Pecan Granola is no exception. Once you make your own, it’s kind of hard to go back to store-bought granola. We recommend making it with a mild or medium intensity olive oil so that there won’t be an intense olive flavor such as a robust intensity olive oil will give. This granola is loaded with pecans, pumpkin seeds and added pumpkin spice mix for an Autumn flair. We also added one part golden raisins and one part regular raisins for an added touch of sweetness. If you don’t like raisins, you can leave them out. One important tip when making granola with dried fruit is to add it in for the last 10 minutes of baking so that the fruit doesn’t get too dry and keeps its supple texture.

What you’ll need:

6 cups old fashioned rolled oats

1 cup raw or unroasted pecans

1 cup raw shelled pumpkin seeds

2 teaspoons pumpkin spice mix

1 cup raisins (optional)

1/2 cup So Olive Mild or Medium Intensity Extra Virgin Olive Oil

1/2 cup maple syrup

1 teaspoon vanilla extract

1/2 teaspoon sea salt

Here’s how:

Preheat the oven to 280°F. Line a large rimmed baking sheet with parchment paper. In a large bowl, mix the oats, pecans, pumpkin seeds, and sea salt. Then add the olive oil, maple syrup, and vanilla extract. Mix everything gently so that the maple and olive oil mixture coats the oats, pecan, and pumpkin seeds as much as possible. Then pour the contents from the bowl onto the baking sheet and distribute them evenly in a single layer. Pop the baking sheet in the oven for 25 minutes.

After 25 minutes, pull the granola out of the oven, add the raisins (this step is optional), and stir the granola. Place the baking sheet back into the oven for another 10 minutes. When the granola is fragrant and golden brown, take it out of the oven and stir it one last time. Allow it to cool and store in an airtight container for up to 3 weeks. Enjoy this Maple Pumpkin Pecan Granola with your favorite creamy yoghurt and fresh fruit.

CategoriesAppetizers Bread

Olive Oil Bread Dip

Olive Oil Bread Dip

No one can deny the heart-healthy benefits of consuming a good quality olive, and why not make it more delicious with this olive oil bread dip. Anyone can make this restaurant-style olive oil bread dip which is great for entertaining or just for yourself. It’s so good and super easy to make. You can add more garlic for a garlicky bread dip or add more of your favorite herbs. It’s hard to go wrong on this one! You can even use a different infused olive oil instead of the suggested garlic olive oil. Perhaps try it with our Chipotle Olive Oil for a slightly smokey spicy flavor or even our popular Tuscan Herb Olive oil. To make it Dairy-free, you only need to withhold the Parmesan, and it’s still very flavorful. 

What you’ll need:

1 Garlic clove, minced

2 Tablespoons capers, minced

1/2 teaspoon dried oregano

1 Teaspoon dried or chopped fresh thyme

2 Teaspoons chopped fresh rosemary

3 Tablespoons finely grated Parmesan cheese (optional)

Pinch crushed red pepper flakes (optional)

Fresh ground pepper and salt, to taste

1/2 cup So Olive UP Extra Virgin Olive Oil or So Olive Garlic Olive Oil

Here’s how:

Add to small bowl garlic, capers, oregano, rosemary, thyme, and grated cheese. Press and mix the ingredients and place the herb mixture on a dipping plate. Drizzle the olive oil on top. Add salt and pepper to taste. For a spicy olive oil bread dip, add crushed red pepper flakes. Serve with your favorite crusty bread. Enjoy!


Lemon Olive Oil Cake with Blueberries and Strawberries

Lemon Olive Oil Cake with Blueberries and Strawberries

A delicious, yet simple lemon olive oil cake for the summer as fresh blueberries and strawberries are in season. This cake is made with our fused lemon olive oil and is a Dairy-free take on the German Sunken Apple Cake (Versunkener Apfelkuchen) but with berries! It is also made with whole grain flour (we used sprouted spelt flour) and maple syrup instead of sugar. You may arrange the berries on top of the batter in a pretty cohesive pattern, or for a more rustic look lay the berries on the batter sporadically. You may use all blueberries or all strawberries. You really can’t go wrong with this.

What you’ll need:

4 Eggs

1/2 cup Maple Syrup

1/2 cup Lemon Olive Oil

1 cup Unsweetened Applesauce

2 teaspoons Vanilla Extract

2 3/4 cups White Whole Wheat Flour or Sprouted Spelt Flour

3 teaspoons Baking Power

1/4 teaspoon salt

1 1/2 cup Blueberries, fresh or frozen

1 1/2 cup Strawberries, quartered

Here’s how:

Preheat oven to 350°. Grease and flour a 9″ springform pan with olive oil. Set aside. In a medium bowl beat the eggs. Whisk in maple syrup, vanilla, applesauce, and lemon olive oil. In a small bowl, mix flour and baking powder. Whisk in liquid mixture, beating to combine. Pour batter into prepared pan. Then top the batter with the strawberries and blueberries evenly, pressing into the batter lightly. Bake for 45-50 minutes or until done when tested with a toothpick. Cool for 15 minutes, then unlock the springform pan and allow it to finish cooling. Enjoy with whipped cream or ice cream!

CategoriesSides Vegetables

Roasted Spring Vegetable Medley

A seasonal vegetable medley that uses all fresh vegetables. Fresh sugar snap peas and peas are easier to find during the spring time. Feel free to make this medley with other kinds of spring vegetables that are in season.

What you’lll need:

16 oz Fresh Sugar Snap Peas

12 oz Fresh Peas

Small Head of Cauliflower

Medium Red Onion

Single Varietal Extra Virgin Olive Oil – Medium or Robust Intensity

Traditional Dark Balsamic (Optional)

Garlic Powder

Sea Salt


Red Chili Flakes (Optional)

Parchment Paper (This is to keep the vegetables from sticking to the baking sheet.)

Here’s how:

Preheat the oven to 350°F. Cut and core the cauliflower into florets and thinly slice the florets. Cut the red onion in half and cut the halves into thin slices. Place parchment paper on a large baking sheet. Spread the snap peas, fresh peas, sliced cauliflower and onions on the baking sheet with the parchment paper. Drizzle the olive oil over the vegetables and mix it. Sprinkle the garlic powder, salt, pepper, and chili flakes according to your taste. Then mix the vegetables again, making sure to spread it evenly. Add more seasoning if needed. Get a sheet of aluminum foil and just lay it lightly over the vegetables (no need to tuck it). Bake in the oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes. When serving the vegetables drizzle with the Traditional Balsamic vinegar. Enjoy!

CategoriesAppetizers Salads

Valentine’s Caprese Salad

Here is a cute Valentine’s Day take on Caprese Salad. You will need a small heart shaped cookie cutter to cut out the fresh mozzarella.

What you’ll need:

1/2 lb. to 1 lb. of fresh mozzarella

Tomatoes on the Vine

Pesto sauce

Tradtional Balsamic Vinegar

Fresh basil, sliced

Here’s how:

Slice the tomatoes and lay them in a single layer on a plate. Slice the mozzarella. Then press a heart shaped cookie cutter on to each mozzarella slice. Take the heart slices and lay them on top of each tomato slice. Scoop about a teaspoon of pesto sauce on top of each mozzarella heart. Drizzle the Traditional Balsamic over the entire salad. Then add the fresh basil.


Chili Lime Olive Oil Popcorn

Try this delicious snack and make it a movie night. You only need popcorn, our Persian Lime Olive Oil, and chili powder. You may add additional salt if the salt in the chili powder is not enough.

What you’ll need:

Fresh popped popcorn

Persian Lime Olive Oil

Chili Powder

Sea salt (optional)

Here’s How:

In a large bowl full of popcorn, drizzle the Persian Lime Olive Oil evenly over the popcorn. Then sprinkle the chili powder on top. Shake the bowl or mix with your hands. Add sea salt to taste. Enjoy!