This healthy tuna salad is light on calories but loaded with protein and antioxidants. It’s delicious on crisp salad greens like Romaine lettuce or as a topper on whole grain crackers or crostini. We love it as a pre or post workout mini-meal that’ll give you an energy boost. Serves 2 Ingredients 6 oz canned… read more
We like to make a double batch of this blender vinaigrette and use it throughout the week on salads, grilled or roasted veggies and even seafood or poultry. We use a combination of Arbequina Extra Virgin Olive Oil and Meyer Lemon Olive Oil, but you can use just one olive oil in the combined quantity… read more
This pasta with fried egg recipe is perfect when your fridge is under-stocked. It makes use of things you probably keep on hand and you can whip it up in no time. The pasta is coated with garlic-chile goodness and the fried egg provides an unctuous sauce that brings that makes this dish complete. If… read more
These clams make a delicious dinner for 1 or can be adapted to feed a crowd. Serve with crusty bread and a green salad. For 1 serving, you’ll need: 2 lb clams (in shell)* 2 tablespoon extra virgin olive oil, such as Organic Mission EVOO 1/4 cup pancetta, finely diced ¼ cup finely chopped onion 2… read more
This recipe is our go-to. It’s simple delicious and we can never have too much of it. Makes about 3/4 cup 3 tablespoons Aged Balsamic Vinegar 1 tablespoon Dijon Mustard 1/2 cup Extra Virgin Olive Oil salt and freshly ground pepper In a small bowl, mix together the vinegar and mustard. Slowly add the olive… read more
This tart berry vinaigrette pairs our Red Raspberry Champagne Vinegar with a bold EVOO, like our Organic Mission. We love this dressing on an arugula or spinach salad with toasted almonds, grilled chicken, goat cheese, and fresh berries. For an added boost of herbal flavor, try swapping out the EVOO for our Fresh Basil Olive… read more
Our pumpkin hummus is an easy-to-make, healthy snack that kids and adults alike will enjoy. The subtle sweetness of the pumpkin is a perfect foil for robust Olio Nuovo, which is available just after the olive harvest for a short time every fall. Serve with pita chips and fresh veggies for a crowd-pleasing appetizer. Makes… read more
Delicata squash is a cook’s dream because the thin peel is edible, so it takes very little time to prep. If you can’t find delicata, try acorn squash. The peel is thicker, but you can simply eat the squash right out of the center like a bowl. We love this dish with Olio Nuovo*. The… read more
White beans are a natural match for robust, grassy Olio Nuovo, which is available just after the olive harvest for a short time every fall. The beans become rich and creamy from simmering and provide a perfect vehicle for savoring the full range of flavors in Olio Nuovo*. They make a delicious accompaniment to roasted… read more
This Balsamic Glazed Pork Loin Roast is super simple and will feed a crowd. The leftover sliced pork make fantastic sandwiches. Serves 10 Ingredients 1 4 lb boneless pork loin roast kitchen twine kosher salt and freshly ground pepper 1 tablespoon extra virgin olive oil 1/2 cup Aged Balsamic Vinegar Preheat the oven to 325… read more
