Blog Archives

Tomatillo Salsa Verde with EVOO

Tomatillo salsa verde

This quick and easy home-made tomatillo salsa verde is one of my favorites because it is super healthy, fresh, and simple to make. Salsa verde is really easy to make from scratch, all you need are tomatillos, jalapeño, garlic, lime, and cilantro, and of course … fresh EVOO (extra virgin olive oil). All you need… read more

Olive Oil Pie Crust

This olive oil pie crust recipe was developed by Chef Lauren Mahlke and it’s a genius alternative to butter or shortening. We like it with a mild, buttery or fruity olive oil like Arbequina. Swap out this olive oil pie crust dough in any of your favorite pie recipes. Makes 1 single pie crust Ingredients… read more

Burrata Bowl

This simple burrata bowl is one of our most popular wine bar menu items. Creamy burrata cheese is drizzled with extra virgin olive oil and topped with Coconut Curry Nut Crumbs, which add great flavor and texture. Serve this simple appetizer with toasted baguette and a glass of wine. Serves 2 as an appetizer 2… read more

Marinated Cheese

Marinated cheese is your new favorite recipe Marinated cheese is incredibly easy to make and endlessly adaptable with different flavor combinations and olive oils. You can serve marinated cheese with toasted baguette, cracker and veggies as an appetizer or add it to your favorite sandwich, salad or pizza. And the leftover oil? It’s fantastically flavorful… read more

Muffaletta with Olive Tapenade

Muffaletta with olive tapenade is a sandwich that originated in New Orleans at Central Grocery where it is still made today. It’s loaded with Italian salami and a Creole olive salad so it is packed with flavor. It should be prepared an hour or so ahead of time to allow the flavors to come together,… read more

Roasted Beet & Goat Cheese Salad

This is the perfect salad: creamy goat cheese, roasted beets, avocado. We love arugula for its peppery bite, but feel free to swap in whatever salad green you like. Check out the original recipe at Delish. Serves 4 Ingredients For the salad 6 medium beets, scrubbed 6 cups arugula 1 avocado, sliced 4 oz goat cheese, crumbled 1/2 cup chopped toasted walnuts… read more

Blood Orange Olive Oil Sticky Buns

These Blood Orange Olive Oil Stick Buns are perfect for a winter morning and especially lovely on Christmas morning or New Year’s Day. You can make the rolls the day before and bake them in the morning. We adapted this recipe from Food 52. The original recipe uses a fruity olive oil which we’ve swapped for… read more

Kale Salad with Butternut Squash and Almonds

This Kale Salad with Butternut Squash and Almonds from Bon Appetit is simple and simply delicious. The sweet roasted squash plays on the saltiness of the Parmesan and the nutty crunch of almonds. We love this with a roast chicken or with the addition of some barley or farro to give it a little more… read more

Pumpkin Pancakes

PUMPKIN PANCAKES These pumpkin pancakes from The Brown Eyed Baker make the perfect breakfast on a chilly fall morning. We’ve swapped out the vegetable oil in the original recipe for a fruity extra virgin olive oil, but we also love these with Blood Orange Olive Oil! Makes 6 PANCAKES INGREDIENTS 1¼ cups all-purpose flour 2 tablespoons light… read more

Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce

This recipe comes from Chef Yotam Ottolenghi who is masterful in his handling of vegetables. This recipe, which we adapted slightly, is the perfect dish to transition from summer to fall. Serves: 4 Eggplant Sauce 2/3 cup extra virgin olive oil 1 medium eggplant, cut into 3/4-inch dice 2 teaspoons tomato paste 1/4 cup dry white wine 1 cup chopped… read more