This salsa recipe is quick and super easy. The chipotle extra virgin olive oil gives the salsa a nice smokey flavor. What you’ll need: One 15 oz. can of fire roasted tomatoes 1/2 green pepper 1/4 small red onion 1 tbsp. tomato paste 2 tbsp. chipotle olive oil 1 tbsp. lemon juice 2 tsp. honey […]
A great spring pasta dish. The pesto is made with arugula and walnuts instead of the traditional pesto made from basil and pine nuts. A robust intensity single varietal olive oil is highly recommended when making any kind of pesto.
Lemon, thyme, garlic, and a medium intensity extra virgin olive oil are mixed together, adding an earthy, lemony flavor to the chicken and potatoes. What you’ll need: 1.5 lbs chicken breast 1.5 lbs small red potatoes 1 large onion 1/3 cup extra virgin olive oil (medium intensity) 2 lemons, one for juicing and other for […]
Our citrusy vinaigrette recipe using our blood orange extra virgin olive oil.
Some of you may be familiar with the 60 minutes segment on fraudulent olive oil. If you have not seen it, here is the story that aired on 1/3/16. http://www.cbsnews.com/news/60-minutes-agromafia-food-fraud/ Although olive oil fraud is not new, it reveals that large-scale fraud is still persistent in the olive oil industry. In the U.S., the lack […]
I like to make quick and easy weeknight meals, but it also has to be nutritious and fulfilling especially when I don’t have countless hours to spend in the kitchen. Also, adding ingredients that just need to be roughly chopped or heated in the microwave makes it go that much quicker. Exact measurements are not […]
This pumpkin bread is a two for one special; you get the benefit of incorporating a good for you fat and you get a lovely taste of orange essence in this loaf. By using the whole fruit fused blood orange extra virgin olive oil, the orange flavor is just right and not too overbearing. What you’ll […]
If I had to choose a Thanksgiving dinner side dish that I cannot do without, it would have to be the stuffing. Thanksgiving just would not be the same without it. Our Wild Mushroom Sage extra virgin olive oil is the star of this stuffing. No sage is needed because the sage flavor from the olive oil […]
I have Ina Garten to thank for roasted brussel sprouts. Growing up, I could not stand them because they were cooked into mush and very bitter. Sorry, Mom. So years back, while watching Barefoot Contessa, Ina pulled out the brussel sprouts. Oh no, not the brussel sprouts, I thought, but because it was Ina I continued to […]
One thing I love about winter squash is how versatile it is; from soups to desserts, the possibilities are endless. Sometimes just keeping it simple is the way to go and this recipe is all about that. Just cut up the squash into even sized wedges. No need to peel. Then place it on the pan with […]
