now - The Divine Tree

Recipe Collection
Sore Throat & Cough Remedy
3-4 Tablespoons lemon juice
1 cup Blue Haven Bee Company Honey
1/2 cup The Divine Tree’s House Blend Olive Oil
Instruction:
Add all ingredients to a medium pan and warm over a low heat for 5 minutes.
Take a Tablespoon of remedy every 2 hours until symptoms abate.
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“Buttery” Banana Blondies
Blondies
1/4 cup + 2 TBSP Butter Infused Olive Oil
1 cup light brown sugar
1 egg
1½ tsp vanilla
¼ tsp salt
1 cup flour
½ cup mashed banana (1 medium banana)
Brown Sugar Frosting
¼ cup Butter Infused Olive Oil
½ cup light brown sugar
2 Tbsp milk
1 cup powdered sugar
Instructions
Blondies
1. Preheat oven to 350°. Line an 8×8 baking dish with foil and spray with cooking spray.
Set aside
2. In bowl of stand mixer combine butter olive oil and brown sugar. Mix until combined.
Add in egg and vanilla and continue mixing until incorporated. Stir in salt, flour and
banana until batter is smooth and even. Spread in prepared pan.
3. Bake for 25-30 minutes until center is set.
4. Transfer pan to wire rack to cool.
5. Frost the blondies when they are mostly cooled.
Brown Sugar Frosting
1. In a medium saucepan warm butter olive oil. Add brown sugar and stir to dissolve. Then
add milk and stir until mixture comes to just a boil. Remove from heat, allow to cool for
5 minutes.
2. Stir in powdered sugar with a whisk.
3. Spread on top of blondies and allow frosting to set and blondies to cool completely
before cutting into squares. Makes 16 blondies
Notes:
Extra virgin olive oil can be substituted in the frosting if you don’t want the buttery taste. Also,
chocolate chips can be added to the batter for more flavor.
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Cinnamon Apple Sweet Potatoes
Ingredients:
4 medium Sweet Potatoes, peeled & cut lengthwise into 8 wedges
⅓ cup White Cinnamon Apple Balsamic Vinegar
¼ cup Extra Virgin Olive Oil
¾ tsp Kosher Sea Salt
Directions:
Heat oven to 400F. Line a half size cookie sheet with parchment paper. Shake or whisk together
the Balsamic Vinegar and the Extra Virgin Olive Oil. In a large bowl toss to liberally coat the
sweet potato wedges with the emulsified balsamic-olive oil mixture.
Arrange the potato wedges on the parchment paper lined pan in a single layer, without overcrowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has
caramelized. Serves 4.
Oven Roasted Potatoes
8 medium red new potatoes
1/2 cup Roasted Garlic Infused Olive Oil
2 teaspoons kosher salt
fresh ground pepper to taste
1 cup grated cheddar (optional) or any other melting cheese of your choice
1 tablespoon fresh chopped chives for garnish
Preheat the oven to 400 F.
Set each potato in to a large spoon and make thin slices along the length of the potato, using the
spoon as a guide so as not to cut all the way through the potato.
Pour the olive oil in to a large bowl or container. Toss the potatoes liberally in the olive oil,
making sure to get it in between the slices. Arrange the potatoes on a foil lined baking sheet cut
side up. Sprinkle with salt and pepper to taste, making sure to season in between the slices.
Bake for 30 minutes until the edges begin to turn golden brown. If desired, remove the potatoes,
sprinkle with cheese and bake for another 15-20 minutes until fully tender and golden brown.
Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.
You can substitute with any non-infused olive oils or try it with the Chipotle, Sundried Tomato,
Parmesan, Parmesan Cheese, Parmesan Cheese & Garlic, Italian Herb or Rosemary olive oils.)
Serves 4
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Avocado/Tomato/Cucumber Salad
1 avocado, diced
1/2 cucumber, peeled and diced
6 or 7 grape tomatoes
1/2 small onion, diced
1/4 cup feta cheese, crumbled
salt and pepper to taste
Persian Lime Olive oil
White Lemon Balsamic vinegar
Mix veggies and add salt and pepper. Swirl in the olive oil and vinegar. Delicious!
Serves 2
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Cream of Roasted Pepper and Tomato Soup
Ingredients
2 – 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers,
drained & chopped
3 tablespoons Italian Herb Infused Olive Oil
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste
Directions
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over
medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic
and saute for another minute. Add the white wine and reduce by half.
Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower
the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion
blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and
Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.
Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive
Oil and a sprig of basil. Serve immediately. Serves 4-6
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Dark Chocolate and Blood Orange Cake
Ingredients
5 oz.quality bittersweet chocolate
1/3 cup + 1 tbs. Blood Orange Infused Olive Oil
1/2 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
A pinch of sea salt
Preheat oven to 375°F.
Directions
Grease an 8-inch round baking pan with a teaspoon of blood orange olive oil. Line bottom with a
round of parchment paper and grease the paper with remaining olive oil.
In a double boiler melt finely chopped chocolate with blood orange olive oil. Remove from heat
and whisk in the sea salt and sugar. Add eggs one at a time whisking well after each addition.
Sift the cocoa powder over the chocolate and whisk until just combined.
Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has
formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Drizzle
cake with a small amount of blood orange olive oil or dust cake with additional cocoa powder
and serve with tangerine sorbet, whipped cream, or vanilla gelato.
Serves 8-10
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Truffled Cauliflower Gratin
Ingredients
1 large head cauliflower, cut in to florets
3 tablespoons unsalted butter
2 teaspoons White Truffle Olive Oil
3 tablespoons all purpose flour
1 cup hot milk
1 cup hot half & half
1/2 teaspoon freshly ground black pepper
1 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Kosher salt and fresh ground pepper to taste
Directions
Preheat the oven to 375 degrees F.
Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a
heavy sauce pan over medium heat melt the 2 tablespoons of butter. Gradually whisk the flour in
to the melted butter until no dry spots remain. Pour the hot milk and hot half and half in in to the
butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking constantly
for 1 minute until thickened and then remove from heat.
Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup
of the Gruyere, and 1/2 cup of Parmesan cheese.
Butter a 2-3 quart shallow baking dish or casserole.
Place the drained cauliflower in to the baking dish and pour the sauce evenly over the
cauliflower. Combine the remaining tablespoon of butter with the remaining teaspoon of white
truffle oil. Toss the butter and truffle oil with the bread crumbs and remaining 1/2 cup of
Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake
for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is
bubbling.
Serves 6
Renee’s Garlic “Smashed Potatoes”
Ingredients:
• 2 pounds baby Yukon Gold potatoes
•
1 tablespoon + 1 teaspoon sea salt
•
fresh cracked pepper to taste
•
1/3 cup Garlic Infused Olive Oil
Directions:
Preheat the oven to 400. Cover the potatoes with water and add one tablespoon of sea salt. Bring
to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy
when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally
with garlic olive oil. Place the potatoes on the sheet pan and gently crush each potato in to a disk
using the bottom of heavy glass that has been greased with garlic olive oil. Sprinkle the smashed
potatoes with the remaining sea salt and and fresh cracked pepper to taste. Drizzle liberally with
the remaining garlic olive oil and bake until golden brown and crisp, about 15-20 minutes.
Serves 4-6
Lemon Sugar Cookies
Ingredients:
• 2/3 cup Lemon Infused Olive Oil
•
1 cup granulated sugar
•
1 large egg
•
2 ½ teaspoons vanilla extract
•
2 tablespoons lemon zest (one large lemon
•
2 tablespoons fresh lemon juice
•
2 ¼ flour
•
1 teaspoon baking powder
•
½ teaspoon baking soda
•
½ teaspoon salt
•
½ cup additional sugar for rolling
•
½ cup powdered sugar
Directions:
Preheat oven to 375 degrees F.
Lightly coat cookie sheets with cooking spray.
In mixer bowl add lemon olive oil, sugar, egg, vanilla, lemon zest and lemon juice. Blend until
smooth.
Add flour, baking powder, baking soda and salt. Mix until well blended.
Drop by teaspoonfuls into sugar and roll until well coated. Place on prepared cookie sheets.
Bake 8 minutes, cool on wire racks, dust with powdered sugar.
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Chocolate Chip Cookies
Ingredients:
• 2/3 cup and one teaspoon Butter Infused Olive Oil
•
3/4 cup granulated sugar
•
3/4 cup brown sugar, packed
•
2 large eggs
•
2 teaspoons vanilla extract
•
1 tablespoon milk
•
2 ½ cups flour
•
1 teaspoon baking soda
•
1 teaspoon salt
•
1 cup semi sweet chocolate chips
•
1 cup chopped pecans (optional)
Directions:
Preheat oven to 375 degrees F.
Lightly coat large cookie sheets with cooking spray.
In a mixer bowl add olive oil, sugar, and brown sugar. Blend until smooth and creamy.
Beat in eggs, vanilla and milk.
Add flour, baking soda and salt. Blend well.
Fold in chocolate chips and pecans. Drop by tablespoons onto prepared cookie sheet. Bake 9-11
minutes. Cool on wire racks.
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Balsamic Vinaigrette
Ingredients:
• ½ cup balsamic vinegar (any flavor)
•
3 Tbsp Dijon mustard
•
3 Tbsp honey
•
2 small shallots, minced
•
¼ tsp salt
•
¼ tsp pepper
•
1 cup garlic extra virgin olive oil
Directions:
Whisk together first 7 ingredients until blended. Gradually whisk in olive oil, blending well.
May substitute 1 cup extra virgin olive oil and add 2 cloves garlic, minced, instead of garlic extra
virgin olive oil.
Store leftover vinaigrette in the refrigerator for up to two weeks. Makes two cups.
Honey Ginger Dijon Vinaigrette
Ingredients:
• 1 tablespoon finely minced shallot,
•
1 tablespoon Dijon mustard
•
1/3 cup Honey Ginger White Balsamic Vinegar
•
2/3 cup House Blend Olive Oil
•
Salt and pepper to taste
Directions:
Add the vinegar, salt, pepper, mustard and shallot to the blender. Pulse a few times to mix.
Slowly pour in the olive oil while the blender is running to emulsify the mixture.
Chipotle Grill Marinade
Ingredients:
• ½ cup Chipotle Infused Olive Oil
•
¼ cup freshly squeezed lime juice
•
1 tablespoon minced garlic
•
2 tsp. salt
•
1 tsp. pepper
Directions:
Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds
of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1 – 2 hours.
Grill and enjoy!
Teriyaki Grill Marinade
Ingredients:
• ½ cup Dark Balsamic Vinegar
•
½ cup soy sauce
•
½ cup Garlic Infused Olive Oil
•
2 tablespoons freshly grated ginger
Directions:
Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds
of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1 – 2 hours.
Grill and enjoy!
Italian Herb Roasted Vegetables
Ingredients:
• Add your favorite vegetables here just a few,
o 2 New Potatoes
o 1 Sweet Onion
o 2 Carrots
o 1 Red bell pepper
o 1 Green bell pepper
o 1 Broccoli head
o 1 clove of chopped garlic
•
Italian Herb olive oil
•
Sea salt
•
Pepper
Directions:
Cut vegetables into pieces and place in shallow baking dish.Drizzle with extra virgin olive oil,
add garlic, sea salt, and fresh pepper, .mix to coat vegetables. Roast for about 1 hour at 350
degrees, stirring occasionally. You can add any vegetables you like, just remember to roast the
roots vegetables for about 30 minutes before adding the fast cooking vegetables.
Grilled Lemon Chicken
Ingredients:
• 1/3 c. lemon juice
•
¼. C. Lemon olive oil
•
1 Tbs. Dijon mustard
•
2 large cloves garlic
•
2 Tbs. chopped red bell pepper
•
½ t. salt
•
¼ t. pepper
•
4 skinless, boneless chicken breast halves
Directions:
In a bowl, mix the lemon juice, olive oil, mustard, garlic, red pepper, salt and pepper. Set aside ¼
c. of the mixture to use for basting. Place chicken in a bowl and marinate at least 20 minutes in
the refrigerator. Preheat grill for high heat. Drain and discard marinade from the bowl and place
chicken on grill. Cook 6-8 minutes on each side, basting with reserved marinade.
Asparagus with Truffle Oil Vinaigrette
Ingredients:
• 2 lbs. asparagus, washed and trimmed
Vinaigrette:
o 3 1/2 Tbs. Truffle Olive Oil
o 1 Tbs. White Balsamic
o ¼ tsp. lemon juice
o ½ tsp. salt and pepper
Directions:
In a small bowl, whisk together above, set in refrigerator until ready to use. Blanch asparagus in
lightly salted water about 3 minutes until tender crisp. Remove from heat and refresh under cold
water; drain well. Toss asparagus with enough vinaigrette to lightly coat. Arrange on serving
platter.
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Asiago White Truffle Mashed Potatoes
Ingredients:
• 6 pounds Yukon Gold potatoes, unpeeled
•
1 stick (8oz.) unsalted butter
•
2 medium cloves garlic
•
1 cup half & half
•
1 tablespoon White Truffle Oil
•
1 cup grated Asiago Cheese
•
Sea salt & fresh cracked black pepper to taste
•
Optional: Finely minced, fresh chopped flat leaf parsley for garnish
Directions:
Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt,
and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to
maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork. Heat
the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering.
Remove from heat and set aside. Remove the potatoes from the heat and drain off the water.
Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil. Stir to combine. Let
stand for 5 minutes so that mixture thickens and then serve.
Lemon Olive Oil Pound Cake with Lemon Glaze
Ingredients
• 3 Cups all-purpose flour
•
3 tbsp. Grated lemon zest
•
2 tsp. Baking Powder
•
2 tsp. Vanilla
•
1tsp. Kosher Salt
•
4 Large cold eggs plus 1 cold egg yolk
•
2 Cups Sugar
•
1/2 Cup Vanilla Soy Milk
•
1 Cup Lemon Olive Oil
•
1/2 Cup Sour Cream
Icing Ingredients
• 1 1⁄2 C powdered sugar
•
2 Tbs lemon juice, freshly squeezed
•
1 Tbs Lemon Balsamic Vinegar
•
zest of 1 lemon
Directions:
Preheat oven to 350 degrees. Grease and flour 2 loaf pans or line with parchment. Mix the flour,
baking powder and salt thoroughly in a large bowl and sift together. Set aside. In the bowl of a
stand mixer, using the whisk attachment, beat the sugar, lemon olive oil, lemon zest and vanilla
on high speed until well blended. Add the eggs one at a time, beating well after each addition.
Beat for 3-5 minutes until mixture is thick and pale yellow. In a small bowl, combine the soy
milk and sour cream. Stop the mixer and pour in half of the soy milk mixture. Beat until blended.
Repeat with half of the flour, followed by the remaining soy milk mixture and then the remaining
flour. Scrape the batter into the two loaf pans. Bake for 50 to 60 minutes or until a skewer comes
out clean. Cool the pans on a rack.
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Chocolate and Espresso Balsamic Fudge
Ingredients:
• 10 oz. Heavy Cream
•
4 oz. Espresso Dark Balsamic Vinegar
•
2 cups semi-sweet chocolate chips
•
3 Tbs. unsalted butter cut into small pieces
•
1/4 tsp. sea salt
•
1/2 tsp. vanilla extract
Directions:
Butter a 9×13″ baking pan and line with parchment that overhangs the sides. In a metal bowl or
double boiler, add all the ingredients except the salt. Set over a pot of gently simmering water,
stirring constantly until the chocolate has completely melted. The mixture will be very thick.
Pour into the prepared pan. Allow to cool to room temperature and cut into squares. Sprinkle a
few grains of sea salt on each square.
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CHIPOTLE SALSA
Ingredients
▪ 2 cups chopped fresh tomatoes
▪ 1/3 cup chopped fresh cilantro
▪ 1 tablespoon lime juice
▪ 1 tablespoon Chipotle Infused Olive Oil
▪ 1 clove garlic, minced
▪ 1/4 teaspoon salt
Instructions:
Mix all ingredients together in a bowl and mix well. Serve as a dip with tortilla chips. Also great
poured over baked fish or grilled chicken.
PROSCIUTTO WRAPPED ASPARAGUS & FIGS WITH CHOCOLATE
BALSAMIC VINAIGRETTE
Ingredients
▪ 4 oz. prosciutto
▪ 20 stalks of asparagus (medium-thickness)
▪ 1 Tbsp House Blend Olive Oil
▪ 4 fresh figs
▪ dash of garlic powder
▪ 2 Tbsp parmesan cheese – shredded
▪ Chocolate Balsamic Vinaigrette to drizzle
Instructions
1. Pre-heat oven to 350 degrees F. Wash asparagus and cut off bottom ends.
2. Lay asparagus on a foil-lined sheet pan, coat with EVOO and sprinkle with garlic powder. (Do
not add salt, the prosciutto is already salty!)
3. Carefully, take a single sheet of prosciutto and wrap it around an asparagus stalk, starting at
the base of the asparagus crown.
4. Sprinkle wrapped asparagus with parmesan (optional).
5. Bake in oven from 8-15 minutes, or until asparagus and prosciutto begin to darken. The longer
you wait, the crispier it will be! Depending on your preference, check the oven around 8
minutes, and see if it is crispy enough for your liking. While you wait, you can prepare the figs
and dressing.
6. Serve asparagus on a platter with fresh figs, cut in quarters. Drizzle with chocolate balsamic
vinaigrette.
DRESSING
▪ 2 T Chocolate Balsamic Vinegar
▪ 2 T House Blend Olive Oil
▪ 1/2 tsp Blue Haven Bee Company honey
▪ dash of salt and pepper
Whisk together the vinegar, oil, honey, salt and pepper. Drizzle lightly over asparagus and figs.
Serves 4 (5 stalks each)
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CHOCOLATE BALSAMIC AND BLUE CHEESE FILET
Ingredients
▪
▪
▪
▪
▪
▪
4 ounces beef top loin, strip, or tenderloin steaks, cut 1-inch thick
House Blend Olive Oil, for rubbing on filets
2 teaspoons cracked black pepper
Salt
1 cup crumbled blue cheese (4 oz.)
Chocolate Balsamic Glaze
Directions
1. Rub both sides of the meat with the EVOO then sprinkle with cracked black pepper. Season to
taste with salt. For a charcoal grill, grill steak on the rack of an uncovered grill directly over
medium coals until desired doneness. Allow 10 to 12 minutes for medium-rare or 12 to 15
minutes for medium. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on
rack over heat. Cover; grill as above.) During the last 3 minutes of grilling, sprinkle blue cheese
over the steaks.
2. To serve, drizzle each steak with 1 tablespoon Chocolate Balsamic Glaze. Serve with the
remaining glaze. Makes 4 servings.
Ingredients
▪ 1 cup Chocolate Balsamic Vinegar
▪ 2 tablespoons butter
In a small saucepan, add the balsamic vinegar. Bring to boiling over medium heat; reduce heat.
Simmer, uncovered, for 10 minutes or until reduced by half. Remove from heat and stir in 2
tablespoons butter.
BLOOD ORANGE OLIVE OIL CRANBERRY MUFFINS
Ingredients:
▪ 1 1/2 cups flour
▪ 1 cup cranberries, fresh, frozen or dried
▪ 1 cup plain fat-free yogurt
▪ 1/2 cup sugar
▪ 3/4 cup of Blood Orange Infused Olive Oil
▪ 1 pinch of salt
▪ 1 tablespoon baking powder
▪ 1 medium egg
▪ ½ cup chopped walnuts (optional)
Directions
Preheat oven to 375°.
Mix flour, baking powder and salt in a bowl. Combine the remaining ingredients, except for the
cranberries and nuts. Add the flour mixture to the wet and mix until the batter is combined. Gently stir
in cranberries and nuts.
Pour batter into greased muffin tins so the cups are half-filled. Bake for 25 minutes.
LEMON OLIVE OIL PANCAKES WITH BLUEBERRY BALSAMIC SYRUP
Ingredients:
▪ 1 3/4c all-purpose flour
▪ 2 TBS of sugar
▪ 2 tsp baking powder
▪ 1/4 tsp baking soda
▪ 1/4 tsp of salt
▪ Zest of one lemon
▪ 1 1/2c of buttermilk
▪ 1 large egg
▪ 4 TBS Lemon Infused Olive Oil
Directions:
Mix the flour, sugar, baking powder, baking soda, salt and lemon zest together in a mixing bowl.
Whisk together the egg, buttermilk, and 2 tablespoons of olive oil until thoroughly combined, then
add to dry ingredients. Be sure to not over stir or it will make the pancakes tough and flat rather than
being light and fluffy.
Heat the remaining 2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Ladle
1/4 cup of the pancake mixture into the pan and cook until golden brown. Flip the pancake with
spatula and cook until golden brown on the second side. Transfer the pancake to a warm oven.
Repeat with the remaining batter, adding more olive oil to the pan as needed.
BLUEBERRY BALSAMIC SYRUP:
Ingredients:
▪ 1 1/2c blueberries (fresh or frozen)
▪ 1/2c water
▪ 1/2-3/4c sugar (depending on the sweetness of the berries)
▪
▪
4 TBS Blueberry Balsamic Vinegar
2 TBS cornstarch plus 2 TBS water
Directions:
To prepare the blueberry balsamic sauce, in a small saucepan, heat the blueberries, water,
sugar, and vinegar until boiling. Simmer for few minutes. Make a slurry by mixing the cornstarch
with the 2 TBS of water. Add to blueberry mixture and continue cooking approximately 1 minute,
until it reaches a syrupy consistency. Do not boil. Drizzle syrup over the pancakes.
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BALSAMIC VINAIGRETTE
Ingredients:
▪ 1/3 cup House Blend Olive Oil
▪ 3 tablespoons Dark Balsamic Vinegar
▪ 1 tsp. Dijon mustard
▪ 1/2 teaspoon salt
▪ 1/4 teaspoon black pepper
Directions:
▪ In a small bowl or jar, whisk or shake together the Olive Oil, vinegar, mustard, salt and pepper.
▪ If you’re feeling fancy, you can add other ingredients to the mix, like some minced shallots, or a
tablespoon of fresh chopped herbs. If you’d like a little more sweetness, whisk in some brown
sugar or honey.
▪ Makes 1/2 cup
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CHOCOLATE ORANGE SAUCE
Ingredients:
▪ 1 tbsp Blood Orange Infused Olive Oil
1 cup of semi-sweet chocolate chips
▪ 1/2 cup Chocolate Balsamic
pinch of salt
▪ Pour Blood Orange Olive Oil into a small saucepan over low heat. Add chocolate chips and
Dark Chocolate Balsamic and stir until smooth and reduced. Add salt to taste.
▪ The sauce will store in the fridge and reheats well. It is perfect drizzled over fruit for a healthy
snack. It is also delicious over ice cream and pancakes!
RASPBERRY CHOCOLATE SAUCE
Ingredients :
▪ ¾ cup heavy cream
▪ 3 TBS light corn syrup
▪ 3 TBS unsalted butter, cut into 3 pieces
▪ Pinch salt
▪ 6 oz. bittersweet chocolate, chopped
▪ TBS Raspberry Balsamic Vinegar
Instructions :
1. Put the chocolate in a clean, dry bowl.
2. Bring the heavy cream, corn syrup, butter, and salt to a boil in a small saucepan over medium
high heat.
3. Pour the heavy cream mixture over the chocolate and let stand for 5 minutes.
4.
5.
6.
7.
Add balsamic vinegar.
Gently stir until all ingredients are well combined.
The sauce can be cooled and refrigerated for up to two weeks.
Reheat in the microwave for 1 to 3 minutes, stirring once or twice.
RASPBERRY VINAIGRETTE DRESSING
Ingredients :
▪ 1/2 cup House Blend Olive Oil
▪ 1/8 cup Raspberry Balsamic
▪ 2 tablespoons honey
▪ 2 tablespoons orange juice
▪ 1/2 teaspoon grated orange rind
▪ 1/4 cup salt
▪ 1/8 teaspoon black pepper
Directions :
Combine all ingredients and enjoy with your favorite salad!
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WHITE CHICKEN CHILI
Ingredients
▪ 2 tablespoons Chipolte Infused Olive Oil
Any Infused Olive Oil may be substituted
▪ 2 cups chopped yellow onion
▪ 2 quarts chicken broth
▪ 2 (19 ounce) cans cannellini beans (drained)
▪ 2 (15.5 ounce) cans great Northen beans (drained)
▪ 2 (4 ounce) cans diced green chiles
▪ 2 tablespoons ground chili powder
▪ 2 tablespoons ground cumin
▪ 2 teaspoons garlic powder
▪ 1¼ teaspoons salt
▪ ¼ teaspoons ground red pepper
▪ 4 cups shredded pepper jack cheese
▪ 1 cup sour cream
▪ 6 cups chopped rotisserie chicken
Instructions
In a large dutch oven, heat olive oil over medium heat. Add onion: cook for 4-5 minutes, stirring
frequently. Add chicken broth, beans, green chilis, chili powder, salt and red pepper. Bring to boil,
reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Add chicken, cook for 2-3
minutes. Add cheese and sour cream, stirring just until cheese is melted.
Serves 8-10
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GLAZED SWEET POTATOES WITH BLOOD ORANGE AND BOURBON
Ingredients
▪ 3 pounds sweet potatoes or yams (usually 3 or 4 potatoes)
▪ 1/2 cup, divided, Blood Orange Olive Oil
▪ 1 large onion, halved and sliced
▪
▪
▪
1/2 teaspoon sea salt
1/2 cup bourbon
1 tablespoon molasses
▪
Directions
▪
Slice the sweet potatoes crosswise (about 1/4 inch thick). Arrange slices in rows in a single
layer, overlapping them slightly, in a shallow 3-quart casserole ( 9 x 13 inch baking dish).
▪
Preheat oven to 325F. Heat 2 tablespoons of the Blood Orange Olive Oil over medium heat
in a saute pan. Add onions and sea salt and cook until the onions are translucent. Add
bourbon, molasses, and remaining Blood Orange Olive Oil. Cook for another 3-5 minutes or
until juice has reduced and thickened.
▪
Pour onion and bourbon mixture over the sweet potatoes. Cover tightly with foil and bake
50-60 minutes or until sweet potatoes are tender when pierced. Remove foil and drizzle
juices from the bottom of the pan over the top of the sweet potatoes. Switch the oven to the
broiler and cook potatoes on the top rack for 5-8 minutes or until lightly browned. Serve
immediately.
GRILLED VEGETABLES WITH ROASTED GARLIC OLIVE OIL
Ingredients:
▪ 5-6 multi-colored peppers
▪ 1 bunch asparagus (about 1⁄2 inch thick stalks), about 1 pound
▪ 2 tablespoons chopped rosemary
▪ 2 tablespoons Roasted Garlic Infused Olive Oil
▪ 1 teaspoon salt
Instructions
Prepare grill to med-high heat. Clean grates well.
Cut open the peppers, seed and remove ribs. Slice peppers into 1 inch strips. Chop rosemary. Cut
off (or snap naturally) the tough ends of the asparagus.
Combine all ingredients into a large bowl and toss well.
Oil grill grates well. Lay peppers on one side of grill, skin side down. Lay asparagus in a single layer
on the other side of the grill against the direction of the grates. Grill for 4-5 minutes. Start checking
on the veggies in the same order as you put them down since they start cooking immediately. Also,
vegetables closer to the outer edges of the grill won’t cook as quickly as those in the center.
After turning all vegetables, grill for another 2-3 minutes checking frequently. Remove from grill,
transfer to serving platter in separate stacks of peppers and asparagus. Garnish with rosemary
sprigs and serve.
SERVES 4-6
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MAPLE BALSAMIC CARROTS
Ingredients
▪ 1 lb. carrots, sliced
▪ 3 tbsp Blood Orange Infused Olive Oil
▪ ¼ Cup Maple Balsamic
▪ 1 cup chicken stock
▪ 3 tbsp brown sugar
Instructions
Saute carrots in blood orange olive oil. Add chicken stock, maple balsamic and brown sugar.
Simmer until liquids are absorbed and carrots are tender.
Serves 6
****************************************************************************************************************
APPLE-CRANBERRY SALAD
Ingredients :
▪ ¼ cup White Apple Cinnaman Balsamic Vinegar
▪ 2 Tablespoons Rosemary Infused Olive Oil
▪ 1 Tablespoon honey
▪ 1 teaspoon Dijon mustard
▪ Salt and pepper, to taste
Salad :
▪ 6 cups torn Romaine lettuce
▪ 5 cups baby spinach leaves
▪ ½ red onion, sliced into thin rounds
▪ 1 medium red apple, thinly sliced
▪ 1 cup pecan halves, lightly toasted
▪ 1 cup crumbled feta or blue cheese
½ cup dried cranberries
Instructions :
In a small jar with a tight fitting lid, combine the Balsamic Vinegar, Dijon mustard, honey and Olive
Oil. Shake vigorously to form an emulsion.
Place the remaining ingredients in a large serving bowl. Add the dressing and toss to coat evenly.
Top with strips of cooked chicken breast, if desired
APPLE-WALNUT CHICKEN SALAD
Ingredients
▪ 3 cups cooked chicken, diced
▪ 3/4 cup apple, diced
▪ 1/2 cup celery, diced
▪ 1/2 cup green onion, chopped
▪ 1/4 cup walnuts, chopped
▪ 2 Tbsp. Balsamic Vinegar (of choice)
▪ 1-1/2 Tbsp Olive Oil (of choice)
▪ Salt and black pepper
Directions
1. In a large bowl, add chicken, apple, celery, onions, and walnuts; toss well.
2. In a small bowl, whisk together oil and vinegar. Pour dressing over salad.
3. Season with salt and pepper. Mix well
RASPBERRY SPINACH SALAD
Ingredients
▪
▪
▪
▪
▪
▪
▪
5 oz spinach
½ medium sized red onion, sliced
1 ½ cup raspberries
½ cup gorgonzola or blue cheese, crumbled
1 cup honey roasted walnuts
2 tbs Raspberry Balsamic Vinegar
3 tbs Blood Orange infused Olive Oil
Salt and pepper to taste
Directions
1. Combine the spinach, sliced red onion, raspberries, crumbled gorgonzola and honey roasted
walnuts in a salad bowl.
2. In a small bowl, whisk the vinegar, olive oil, salt and pepper until well blended.
3. Add the raspberry vinaigrette to the salad and toss well.
4. Serve immediately.
ITALIAN RISOTTO WITH MUSHROOMS
Ingredients:
▪ 8 cups chicken broth (low sodium)
▪ 3 tbsp House Blend Olive Oil
▪ 1 onion, diced and divided
▪ 2 cloves garlic, minced
▪ 1 lb fresh Portobello and Cremini mushrooms, sliced
▪ 2 bay leaves
▪ 2 tbsp fresh thyme, chopped
▪ 2 tbsp fresh Italian parsley, chopped
▪ 2 tbsp butter
▪ Salt and pepper, to taste
▪ 1 oz dried Porcini mushrooms, wiped of grit
▪ 1 tbsp White Truffle Infused Oilve Oil
▪ 2 cups Arborio rice
▪ ½ cup dry white wine
▪ ½ cup fresh parmesan cheese, grated
Directions:
1. Heat the chicken broth in a medium saucepan and keep warm over low heat. Heat 1
tablespoon of EVOO in a large skillet over medium heat.
2. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the
fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned; season with
salt and pepper.
3. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in 1 cup of
warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then
remove from heat and set aside.
4. Coat a saucepan with remaining 2 tablespoons of EVOO. Saute the remaining 1/2 onion and
garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step
cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is
nearly all evaporated. Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until
the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook
and stir, allowing the rice to absorb each addition of broth before adding more. The risotto
should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir
in parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped
parsley before serving
************************************************************************************************************
SPAGHETTI WITH BACON
Ingredients
▪ 1 pound bacon
▪ 1 pound spaghetti
▪ 3 cloves garlic, minced
5 tablespoons Italian Herb Infused Olive Oil
▪ 2 Tablespoons grated Parmesan Cheese
▪ Salt and Pepper to Taste
▪
Directions
Cook bacon until crispy. Drain well and crumble. Prepare spaghetti according to package directions.
Smash garlic cloves and mince. Combine garlic with olive oil. Toss oil, spaghetti and bacon back into
pan to heat quickly. Sprinkle with Parmesan Cheese.
WHITE TRUFFLE LOBSTER PENNE PASTA
Ingredients:
▪ ½ pound of penne pasta
▪ 3 tablespoons butter
▪ ½ cup of chopped shallots
▪ ¼ cup of white wine
▪ 6 ounces cooked lobster tails cut into bite-sized pieces
▪ 2 tablespoons heavy cream
▪ salt and freshly ground black pepper
▪ 1 tablespoon White Truffle Infused Olive Oil
▪ ¼ cup chopped flat-leaf parsley
DIRECTIONS:
1. Cook pasta al dente according to package directions. Drain pasta, set aside.
2. In a large skillet melt the 3 tablespoons of butter over medium-high heat. Sauté the shallots
until tender and just starting to become translucent (about 5 minutes). Add the ¼ cup of white
wine and cook for 1 minute more to let the alcohol burn out. Add the lobster and the 2
tablespoons of cream and stir. Salt and pepper to taste and remove from heat.
3. To the lobster mixture, add the cooked pasta, 1 tablespoon of white truffle oil, and the ¼ cup of
chopped parsley. Stir to combine well. Taste and season with salt and pepper. With truffle oil, a
little goes a long way so be careful not to overdo it. Serve immediately.
************************************************************************************************************
BALSAMIC GLAZED CHICKEN
Ingredients
▪ 4-boneless, skinless chicken breasts
▪ 2 TBS Blood Orange Infused Olive Oil
▪ Salt and pepper
▪ 1/3 cup water
▪ ¼ cup Maple Dark Balsamic Vinegar
▪ 2 tsp honey
▪ 2 TBS cold butter, cubed
Instructions
1. Pat chicken dry with paper towels. Season chicken with salt and pepper.
2. Heat a large skillet over medium-high heat, add EVOO. Heat until hot, but not smoking.
3. Add chicken to skillet and cook about 3-4 minutes, until nicely browned. Flip chicken and cook
other side until browned.
4. Remove chicken to plate and cover with foil.
5. Add water, vinegar, and honey to skillet, bring to a boil, cook about 2 minutes until reduced and
syrupy. Reduce to a simmer.
6. Quickly whisk in cold butter one or two pieces a time.
7. Return chicken to pan, cook 3-4 minute per side (may be longer depending upon size)
spooning glaze over chicken, until cooked through. Instant read thermometer should read
165°.
8. Adjust seasoning.
9. Serve immediately.
Serves 4
****************************************************************************************************************
BALSAMIC GLAZED HAM
Ingredients:
▪ 1 – bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.
▪ 1 cup White Cinnamon Apple Balsamic or Dark Maple Balsamic
▪ 2 tablespoons Dijon or grainy mustard
Directions:
▪ Preheat the oven to 325.
Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a
diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil.
Bake for 1 hour.
▪ Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium saucepan set
over low heat. This process should be done slowly, taking approximately 25-30 minutes to
complete. When the balsamic has become thick and syrupy and is reduced by half, remove
from heat and whisk in the Dijon mustard.
▪ After baking for an hour, remove the ham from the oven and increase the oven temperature to
350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special
attention to working it in to the scored portions. Cover just the shank end with a small piece of
foil to prevent it from burning. Return the uncovered ham to the oven and roast for
approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.
▪ Serves 8
*************************************************************************************************************
BLOOD ORANGE OLIVE OIL AND DARK CHOCOLATE BALSAMIC
ROASTED CHICKEN
Ingredients
▪ 3 tbsp Blood Orange Infused Olive Oil
▪ ¼ cup Chocolate Balsamic Vinegar
▪ 2 tbsp Dijon mustard
▪ 2 tbsp fresh lemon juice
▪ 3 garlic cloves, chopped
▪ 1 tsp salt
▪ 1/2 tsp freshly ground pepper
▪ 4 ½ lbs chicken thighs, skin on
▪ 1/2 cup chicken stock
▪ Juice from ½ an orange, plus 1-2 tsp. zest for garnish
▪ 1-2 tbsp chopped fresh parsley leaves, for garnish
▪
Instructions:
Prepare marinade by whisking the first seven ingredients together.
Place the chicken and the marinade into a ziplock bag. Seal securely and toss well to combine.
Refrigerate for at least 3 hours or up to 24 hours, occasionally tossing the chicken to evenly coat
with marinade.
Preheat the oven to 400 degrees. Transfer chicken and all the marinade into a greased or non-stick
baking pan. Roast in the oven for about an hour until the chicken is cooked through. If the chicken
skin begins to burn, cover with foil.
When the chicken is done, transfer to a serving platter and tent with foil. Place the baking pan on the
stove top over med-high heat and add the 1/2 cup chicken stock and the orange juice. Scrape any
browned bits from the bottom of the pan and reduce the sauce for about 5 minutes until it thickens.
Spoon the sauce over the chicken and garnish with the chopped parsley and zest.
Serves 4-6
******************************************************************************************************************
CHUCK ROAST WITH BALSAMIC AND DIJON
Ingredients :
▪ 2-3 tablespoons Italian Herb Infused Olive Oil
▪ 4 pounds Chuck Roast
▪ 1 medium to large yellow onion, chopped
▪ ¾ cup Dark Balsamic Vinegar
▪ 2-3 tablespoons Dijon mustard
▪ 5 sprigs fresh thyme
▪ 2 cups reduced-sodium beef broth
▪ 2 bunches small carrots, with tops (cut off tops leaving a small stub)
▪ 1 pound very small baby potatoes, white or red
▪ kosher salt & freshly ground black pepper
Instructions :
1. Preheat oven to 300F.
2. Heat oil in a large dutch oven over high heat. Season chuck roast well with salt and pepper,
add to pan and brown well on all sides (a few minutes a side). Remove roast and set aside.
3. Add chopped onion to drippings in pot and reduce heat to medium. Saute onions until soft,
about 5 minutes. Add balsamic vinegar,increase heat to medium-high and boil until reduced
and slightly syrupy, about 4-5 more minutes. Stir in Dijon.
Set roast on top of onions in pot. Pour in 2 cups beef broth and add thyme sprigs. Cover and
place in oven for 2 1/2 – 3 hours or until very tender.
4. Add carrots and potatoes to pot and return to oven. Continue cooking until carrots and
potatoes are tender, 30-60 minutes more. Season well then serve and enjoy
************************************************************************************************************
GRILLED CHIPOTLE FILET MIGNON WITH MANGO SALSA
Ingredients
▪ 3 tbsp. lime juice, freshly squeezed
▪ 1 tbsp. honey
▪ 1 tbsp. garlic, minced
▪ ¼ cup fresh cilantro leaves
▪ ¼ cup Chipotle Infused Olive Oil
▪ 4 filet mignon steaks
Mango Salsa:
▪ 2 mangoes, peeled, cut and diced
▪ 1 ½ cup canned black beans, drained
▪ ¼ red bell pepper, diced
▪ 2 scallions, sliced
▪ ½ Jalapeño Pepper, seeded and minced
▪ 1 ½ tbsp. fresh cilantro leaves
Directions
1. To make the Chipotle marinade, puree first five ingredients in a food processor or blender until
smooth.
2. Place steaks in a ziploc bag with Chipotle marinade for at least 3 hours.
3. While steaks are marinating, combine the Mango Salsa ingredients and refrigerate.
4. When ready, preheat grill and place steaks on. Cook until desired. Remove from grill and top
with Mango Salsa. Garnish with lime zest, if desired.
************************************************************************************************************
****
GRILLED SIRLOIN STEAK TIPS WITH ESPRESSO BALSAMIC
Ingredients
▪ 1 Sirloin Steak Tip, 1 1/2 – 2 lbs
▪ 1 ½ tbsp Dijon Mustard
▪ 1 tbsp black pepper, coarsely ground
▪ 1 medium shallot, minced
▪ 2 garlic cloves, minced
▪ ½ tsp Kosher Salt
▪ 1 ½ cup Espresso Balsamic Vinegar
▪ 1 tbsp House Blend Olive Oil
Directions
Whisk together all the marinade ingredients (i.e. everything but the steak) and place in a sealable
plastic bag or flat, shallow container large enough to hold the meat. Rinse the meat, pat dry, and
place in the marinade, covered, for 2 hours minimum (up to 24 hours). Turn occasionally. Heat the
grill of your choice to medium-high heat. Remove the steak from the marinade, scraping any clinging
sauce and shallots back into the dish with a spatula. Pat the steak dry, and oil and salt the surface
lightly. Grill 3-6 minutes per side. Baste with the marinade while cooking, reserving at least 1/2 cup.
When done, set on a platter to rest, tented with foil, while you finish the sauce (let rest at least 5
minutes before slicing). Put the remaining marinade in a small saucepan and bring to the boil along
with any juices that collect on the platter. Reduce to a simmer and cook for a minute or two; the
sauce should thicken slightly. Slice the steak thinly against the grain and spoon the sauce over to
serve.
TRUFFLED MAC AND CHEESE
Ingredients:
▪ 1 cup panko breadcrumbs
▪ 1/2 cup grated Parmesan cheese
▪ 3 tablespoons White Truffle Infused Olive Oil
▪ 2 tablespoons unsalted butter, plus more for the baking dish
▪ 2 tablespoons all-purpose flour
▪ 2 cups half-and-half
▪ 1/4 pound Gruyere cheese, grated
▪ 1/4 pound sharp Cheddar cheese, grated
▪ 1/4 pound Fontina cheese, grated
▪ 1 teaspoon Dijon mustard
▪ Kosher salt and freshly ground black pepper
▪ 8 ounces elbow macaroni
Instruction :
P preheat the oven to 375° F. In a small bowl, mix together the breadcrumbs, Parmesan, and one
tablespoon of the truffle oil.
In a large, heavy saucepan, melt the butter over medium heat. Add the flour and whisk for about 3
minutes, or until the mixture is thoroughly combined and forms a paste. Whisk in the half-and-half,
bring to a simmer, and cook for 3 minutes.
Stir in the Swiss, Cheddar, and Fontina cheeses and then add the mustard. Remove the sauce from
the heat when the cheeses have melted. Stir in the remaining truffle oil and season to taste with salt
and pepper.
Meanwhile, bring a large pot of lightly salted water to a boil over medium heat and cook the
macaroni for about 7 minutes, until al dente. Drain the pasta and add to the saucepan with the
cheese sauce. Stir well.
Turn the macaroni and cheese into a buttered 2-quart baking dish. (At this point you could refrigerate
the casserole dish for up to 24 hours.) Top the casserole with the breadcrumb mixture and bake for
25 to 30 minutes, until the casserole is bubbling.
ITALIAN HERB SMASHED POTATOES
Serves 8
Ingredients :
▪ 3lbs baby red-skinned potatoes, unpeeled, halved
▪ 2/3 cup parmesan
▪ ½ cup Italian Herb Olive Oil
▪ Salt and freshly ground pepper, to taste
▪ Top with freshly snipped chives
Instructions :
▪ Add potatoes to a large pot, cover with cold water. Bring water to a boil and cook potatoes
until tender, about 15 minutes.
▪ Drain, reserving ¾ cup cooking liquid.
▪ Return the potatoes to the pot and coarsely mash, adding enough cooking liquid to moisten.
▪ Using a fork, stir in the parmesan and Italian Herb Olive Oil
▪ Season with salt and pepper and serve.
******************************************************************************************************************
BEEF TENDERLOIN WITH CHERRY BLACK PEPPER SAUCE
Ingredients :
▪ 2lb beef tenderloin, trimmed
▪ 2TBS Italian Herb Olive Oil, divided
▪ ¼ cup sliced shallots
▪ ½ cup Cherry Balsamic Vinegar
▪ ½ cup cherry preserves
2TBS butter
Instructions :
Preheat oven to 425°. Sprinkle beef with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Add 1
tablespoon of olive oil to a large skillet over medium-high heat. Add beef; cook 2 minutes on each
side or until browned. Transfer beef to a jelly-roll pan coated with cooking spray. Bake at 425° for 25
minutes or until a thermometer registers 135° or desired degree of doneness. Remove beef from
oven; let stand 10 minutes. Return skillet to medium heat. Add remaining 1 TBS Olive Oil and
shallots; cook 3 minutes or until shallots are translucent, stirring occasionally. Add 1 teaspoon black
pepper, 1/4 teaspoon salt, vinegar, and preserves. Bring to a boil, scraping pan to loosen browned
bits. Reduce heat to low, and simmer 6 minutes or until sauce slightly thickens. Stir in 2 tablespoons
butter. Serve sauce with beef.
Yield: Serves 8 (serving size: 3 ounces beef and 1 1/2 tablespoons sauce)
Total time: 45 Minutes
******************************************************************************************************************
GRILLED CHICKEN WITH MAPLE VINAIGRETTE
Ingredients
▪ 1 pound boneless chicken breast
▪ 4 tablespoons Maple Balsamic Vinegar
▪ 2 tablespoons Italian Herb Olive Oil
▪ 1-2 garlic cloves
▪ salt to taste
▪ pepper to taste
Instrunction :
Combine marinade ingredients and marinate chicken in refrigerator at least 4 hours (or overnight).
Grill chicken until cooked through.
******************************************************************************************************************
ITALIAN HERB OLIVE OIL RUBBED ROASTED ITALIAN BEEF AND
ITALIAN BEEF SANDWICHES
Ingredients:
▪ 5-6 pound chuck roast
▪ 12 cloves garlic sliced in half
▪ 1 teaspoon dried oregano
▪ 1 teaspoons dried red pepper flakes
▪ sea salt and fresh ground pepper to taste
▪ 1/4 cup Italian Herb Olive Oil
▪ 2 cups beef stock or broth
▪ Roasted red peppers
Directions:
1. Preheat the oven to 425. Cut 24 slits in to all sides of the roast and insert garlic slivers in to
each slit. Liberally slather the roast with Tuscan Herb Olive Oil and coat with a blend of dried
oregano, red pepper flakes, and salt. Place the roast onto a rack set in a roasting pan. Roast at
425 F. in the center of the oven for 20 minutes, and then add the beef stock to the roasting
pan. Cover the roast with foil and reduce the heat to 300 F. Slow roast for an additional 3 hours
covered with foil.
2. This roast is delicious on its own. However, you can also slice it paper thin for Italian Beef
Sandwiches. Serve the warm sliced meat dunked in to the seasoned roasting broth, on sturdy
rolls with pickled vegetables and or peppers and a drizzle of Italian Herb Olive Oil to finish.
TUSCAN HERB PRIME RIB WITH HORSERADISH CRUST
Ingredients:
▪ 1 bone-in Prime Rib Beef Roast, 3 ribs, about 6 pounds
▪ ¼ cup Italian Herb Olive Oil
▪ ¼ cup grated fresh or prepared horseradish
▪ ¼ cup kosher salt
▪ ¼ cup freshly ground black pepper
▪ 5 garlic cloves, smashed
▪ Leaves from 2 fresh rosemary sprigs
▪ Leaves from 4 fresh thyme sprigs
Directions:
Preheat oven to 350 degrees F.
Allow the beef to stand at room temperature 30-45 minutes before cooking.
Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting
rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and the
Italian Herb Olive Oil to make a paste. Massage the paste generously over the entire roast. Put the
pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F
on an instant-read thermometer (medium-rare), 1 ½ to 2 hours. Remove the beef to a carving board
and let it rest for 20 minutes before carving.
LEMON GARLIC SHRIMP
Ingredients:
▪ 5 medium garlic cloves, minced or pressed through garlic press (about 5 tsps), plus 4 medium
cloves, smashed
▪ 1 pound large shrimp (21-25), peeled, deveined, each shrimp cut into 3 pieces
▪ 3 tablespoons Lemon Infused Olive Oil
▪ Salt
▪ ¼ – ½ teaspoon red pepper flakes
▪ 1 pound penne pasta
▪ 2 teaspoons unbleached all-purpose flour
▪ ½ cup dry vermouth or white wine
▪ ¾ cup clam juice
▪ ½ cup chopped fresh parsley
▪ 3 tablespoons unsalted butter
▪ 1 teaspoon lemon juice plus 1 lemon, cut into wedges
▪ Ground black pepper
Instructions:
1. Toss 2 teaspoons minced garlic, shrimp, 1 tablespoon Lemon EVOO, and 1/4 teaspoon salt in
medium bowl. Let shrimp marinate at room temperature 20 minutes.
2. Heat 4 smashed garlic cloves and remaining 2 tablespoons Lemon EVOO in 12-inch skillet
over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes.
Remove skillet from heat and use slotted spoon to remove garlic from skillet; discard garlic. Set
skillet aside.
3. Bring 4 quarts water to boil in large pot over high heat. Add 1 tablespoon salt and pasta. Cook
until just al dente (~13min), then drain pasta, reserving 1/4 cup cooking water, and transfer
pasta back to pot.
4. While pasta cooks, return skillet with oil to medium heat; add shrimp with marinade to skillet in
single layer. Cook shrimp, undisturbed, until oil starts to bubble gently, 1 to 2 minutes. Stir
shrimp and continue to cook until almost cooked through, about 1 minute longer. Using slotted
spoon, transfer shrimp to medium bowl. Add remaining 3 teaspoons minced garlic and pepper
flakes to skillet and cook until fragrant, about 1 minute. Add flour and cook, stirring constantly,
for 1 minute; stir in vermouth and cook for 1 minute. Add clam juice and parsley; cook until
mixture starts to thicken, 1 to 2 minutes. Off heat, whisk in butter and lemon juice. Add shrimp
and sauce to pasta, adding reserved cooking water if sauce is too thick. Season with black
pepper. Serve, passing lemon wedges separately.
Ingredients:
▪ 5 medium garlic cloves, minced or pressed through garlic press (about 5 tsps), plus 4 medium
cloves, smashed
▪ 1 pound large shrimp (21-25), peeled, deveined, each shrimp cut into 3 pieces
▪ 3 tablespoons Lemon Infused Olive Oil
▪ Salt
▪ ¼ – ½ teaspoon red pepper flakes
▪ 1 pound penne pasta
▪ 2 teaspoons unbleached all-purpose flour
▪ ½ cup dry vermouth or white wine
▪ ¾ cup clam juice
▪ ½ cup chopped fresh parsley
▪ 3 tablespoons unsalted butter
▪ 1 teaspoon lemon juice plus 1 lemon, cut into wedges
▪ Ground black pepper
Instructions:
1. Toss 2 teaspoons minced garlic, shrimp, 1 tablespoon Lemon Olive Oil, and 1/4 teaspoon salt
in medium bowl. Let shrimp marinate at room temperature 20 minutes.
2. Heat 4 smashed garlic cloves and remaining 2 tablespoons Lemon EVOO in 12-inch skillet
over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes.
Remove skillet from heat and use slotted spoon to remove garlic from skillet; discard garlic. Set
skillet aside.
3. Bring 4 quarts water to boil in large pot over high heat. Add 1 tablespoon salt and pasta. Cook
until just al dente (~13min), then drain pasta, reserving 1/4 cup cooking water, and transfer
pasta back to pot.
4. While pasta cooks, return skillet with oil to medium heat; add shrimp with marinade to skillet in
single layer. Cook shrimp, undisturbed, until oil starts to bubble gently, 1 to 2 minutes. Stir
shrimp and continue to cook until almost cooked through, about 1 minute longer. Using slotted
spoon, transfer shrimp to medium bowl. Add remaining 3 teaspoons minced garlic and pepper
flakes to skillet and cook until fragrant, about 1 minute. Add flour and cook, stirring constantly,
for 1 minute; stir in vermouth and cook for 1 minute. Add clam juice and parsley; cook until
mixture starts to thicken, 1 to 2 minutes. Off heat, whisk in butter and lemon juice. Add shrimp
and sauce to pasta, adding reserved cooking water if sauce is too thick. Season with black
pepper. Serve, passing lemon wedges separately.
********************************************************************************************************
ORANGE GRILLED SCALLOPS
Ingredients:
▪ 2 tablespoons green onions, minced
▪ 1 clove garlic, minced
▪ 1/4 teaspoon black pepper
▪ 1/2 tablespoon chili paste (optional)
▪ 1/4 cup Blood Orange Infused Olive Oil
▪ 1 pound scallops (can substitute shrimp)
▪
Instrunction
Combine green onions, garlic, pepper and chili paste in a large bowl. Add scallops and toss to coat.
Marinate in refrigerator for 30 minutes. (Don’t over marinate or scallops will become mushy.) Thread
scallops onto skewers and grill over medium heat for approximately 8 minutes. Turn several times
during cooking and brush with leftover marinade. Delicious with rice or pasta that has been drizzled
lightly with Blood Orange Infused Oil.
BALSAMIC ROASTED STRAWBERRIES
Ingredients
▪ 1 LB fresh strawberries
▪ 1 ½ TBS granulated sugar
▪ 4 TBS Chocolate Balsamic Vinegar
12-¾ cup servings
Directions
1. Preheat oven to 350°.
2. Hull strawberries and cut into halves or quarters. Place berries in a 9×13 glass baking dish.
3. Roast for 45 minutes or until vinegar is reduced, and thick and syrupy. Stir once while roasting.
4. Cool to room temperature.
5. Serve with toasted pound cake and vanilla ice cream.
Try the strawberries on buttered toast for breakfast, or as a topping for your favorite yogurt.
DARK CHOCOLATE BALSAMIC SAUCE
A sweet and tart chocolate sauce perfect for drizzling over fresh fruit, gelato, yogurt, pastries
and anything else you can think up! Bring the best of balsamic to your sweet treats.
Ingredients
▪ 3 ounces dark chocolate
▪ 1/3 cup heavy cream
▪ 1/4 cup packed dark brown sugar
▪ 2 tablespoons Chocolate Balsamic Vinegar
▪ 2 tablespoons cold butter
▪ 1 teaspoon vanilla extract
Directions
1. On low heat, combine chocolate, heavy cream and brown sugar in a small saucepan. Stir until
chocolate melts, then add vinegar.
2. Remove from heat. Stir in butter until melted. Add vanilla extract.
Makes about 1 1/2 cups sauce
Blood Orange CHOCOLATE CHIP COOKIES
Ingredients :
▪ 2 ¼ cups all-purpose flour
▪ 1 tsp baking soda
▪ 1 tsp salt
▪ ¾ cup Blood Orange Infused Olive Oil
▪ ¾ cup granulated sugar
▪ ¾ cup packed light brown sugar
▪ 1 tsp pure vanilla extract
▪ 2 large eggs
▪ 2 cups chocolate chips
1 cup toasted, chopped nuts (optional)
Instructions :
1. Pre-heat oven to 375°F.
2. Combine flour, baking soda, and salt in a bowl. Beat Olive Oil, granulated sugar, brown sugar
and vanilla extract in the bowl of an electric mixer, beat until well combined, about 2 minutes.
Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in
chocolate chips and nuts. Drop by rounded tablespoons full, 2 inches apart, onto an ungreased
baking sheet.
3. Bake 9-11 minutes until or until golden brown. Cool on baking sheet 2 minutes, remove to wire
rack to cool completely.
*************************************************************************************************************
EASY BROWNIES WITH BLOOD ORANGE EVOO
Ingredients
▪ 1 package Ghirardelli dark chocolate brownie mix
▪ 1/2 cup Blood Orange Olive Oil
▪ 1/4 cup water
▪ 1 egg
Directions
1. Follow brownie mix directions but use Blood Orange Olive Oil in place of oil.
************************************************************************************************************
EASY BROWNIES WITH RASPBERRY BALSAMIC VINEGAR
Ingredients
▪ 1 package Ghirardelli dark chocolate brownie mix
▪ 1/2 cup House Blend Olive Oil
▪ 1/4 cup Raspberry Balsamic Vinegar
▪ 1 egg
Directions
Follow brownie mix directions but use Olive Oil in place of vegetable oil and Raspberry Balsamic
Vinegar in place of the water
**************************************************************************************************************
CHOCOLATE AND BLOOD ORANGE OLIVE OIL CAKE
Ingredients
▪ 5 oz. good quality bittersweet chocolate
▪ 1/3 cup + 1 tbsp, divided Blood Orange Infused Olive Oil
▪ 1/2 cup sugar
▪ 3 large eggs
▪ 1/2 tsp vanilla extract
▪ 1/2 cup unsweetened cocoa powder
▪ A pinch of sea salt
Directions
1. Preheat oven to 375°F.
2. Grease an 8-inch round baking pan with a teaspoon of Blood Orange Olive Oil. Line bottom
with a round of parchment paper and grease the paper with another teaspoon of olive oil.
3. In a double boiler melt finely chopped chocolate with 1/3 cup blood orange olive oil. Remove
from heat and whisk in the sea salt and sugar. Add eggs one at a time whisking well after each
addition. Sift the cocoa powder over the chocolate and whisk until just combined.
4. Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has
formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Drizzle cake with remaining teaspoon of blood orange olive oil or dust cake with additional
cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.
Serves 8-10
*************************************************************************************************************
CHOCOLATE LOVERS CAKE WITH CHOCOLATE BALSAMIC GLAZE
Ingredients
For the cake:
▪ cooking spray
▪ 1-1/2 cups unbleached all-purpose flour
▪ 1/3 cup unsweetened cocoa powder (more for dusting)
▪ 1 teaspoon baking soda
▪ 1/2 teaspoon salt
▪ 1 cup granulated sugar
▪ 1/2 cup House Blend Olive Oil
▪ 1 cup brewed coffee or cold water (use coffee for a richer taste)
▪ 2 teaspoons vanilla extract
▪ 2 Tablespoons Chocolate Balsamic Vinegar
For the strawberries:
▪ 16 ounces fresh strawberries, hulled and sliced
▪ 1 Tablespoon sugar
▪ 1 Tablespoon Chocolate Balsamic Vinegar
For the glaze:
▪ 2/3 cup Chocolate Balsamic Vinegar
▪ 3 Tablespoons sugar
▪ 1.5 ounces bittersweet chocolate bar, chopped
For the mascarpone whipped cream:
▪ 1/4 cup mascarpone
▪ 1/2 cup heavy cream
▪ 2 Tablespoons sugar
▪ 1/2 teaspoon vanilla bean paste or vanilla extract
Directions
1. Preheat oven to 375 degrees F. Prepare one 8″ round pan by spraying with cooking spray and
dusting with cocoa, tapping out any excess.
2. Sift together the flour, cocoa, baking soda, salt and sugar. Don’t skip the sifting part, this recipe
needs it. The next part is easiest to do in a 2-cup measuring cup…measure and mix together
the EVOO, coffee (or water) and vanilla. Pour this into the flour mixture and mix batter with a
rubber spatula.
3. When batter is smooth add vinegar and stir quickly, the vinegar will activate the baking soda.
Pour the batter into the cake pan and bake for 30 minutes or until a toothpick comes out clean.
4. Let the cake cool in the pan for 20 minutes before turning out onto a wire rack to cool
completely.
5. For the strawberries, mix together strawberries, balsamic vinegar and sugar in a bowl. Set
aside.
6. For the glaze, in a large saucepan combine vinegar and sugar over medium-high heat. Reduce
by half to a syrupy consistency. Remove from heat and stir in chopped chocolate until melted;
cool slightly.
7. For the whipped cream, beat mascarpone for one minute. Add heavy cream, sugar and vanilla.
Whip until thick.
8. Serve each piece with glaze, strawberries and whipped cream.
CRANBERRY ORANGE CHOCOLATE CHIP BARS
Ingredients
▪ 1½ C. flour
▪ 1 stick butter (melted)
▪ ¼ C. plus 2 Tbsp.Blood Orange Olive Oil
▪ 2 Tsp. grated orange rind
▪ 1 2/3 C. sugar
▪ 2 eggs well beaten
▪ 1 C. chopped walnuts
▪ 2 C. whole cranberries
▪ 1 C. chocolate chips – (Milk , Semi sweet or Dark)
Directions
1. Mix together the flour, sugar, eggs, butter and oil. Add nuts, cranberries and Chocolate chips.
Mix well and “pour” into greased 9 x 13 pan.
2. Bake @ 350 for 45 – 50 minutes. Cool and cut into squares
CRANBERRY PEAR UPSIDE DOWN SPICE CAKE
Ingredients
▪ 1 spice box cake mix
▪ 2 pears
▪ 1- 9oz jar Cranberry Chutney
▪ 1/3 cup Cranberry Pear White Balsamic
▪ 3 tbsp brown sugar
▪ 2 tbsp orange juice
Directions
1. Prepare 9×13 baking dish by greasing bottom and sides of dish, lining with parchment and
lightly greasing parchment. Peel, core and thinly slice pears. Lay in concentric circles covering
the bottom of the cake pan.
2. In small bowl combine cranberry chutney, cranberry pear white balsamic and brown sugar. Stir
until thoroughly mixed, spoon evenly on top of pears.
3. Prepare cake mix as directed on package EXCEPT substitute ½ of the liquid required with
molasses then use the remaining liquid as stated in recipe. Substitute Roasted Walnut Oil for
the vegetable oil. Pour batter into baking dish. Bake as directed on package. Cool 10 minutes.
Turn out on serving dish and remove parchment.
DARK CHOCOLATE WALNUT FUDGE WITH BLUEBERRY BALSAMIC
VINEGAR
Ingredients
▪ 1 cup walnut pieces
▪ 1 lb, 4 oz good quality dark chocolate
▪ 1/8 tsp baking soda
▪ 1 can (14 oz) sweetened condensed milk
▪ ¼ cup Blueberry Balsamic Vinegar
Directions
1. Place the walnut pieces into a dry skillet and toast over very low heat, about 15 minutes.
While the walnuts are toasting, prepare a foil “sling” for the baking dish to make it easy to
remove the fudge when finished. Using an 8 x 8 baking dish, fold a sheet of foil length-wise,
just narrower than the inside of the dish. Make the sheet long enough to hand over the sides.
Place in baking dish and spray the foil and dish with cooking spray.
2. Put 2 cups of water in a medium-large saucepan and bring to a boil. Chop the bars of
chocolate into small pieces and put into a medium-large heat-proof bowl.
3. Toss the salt and baking powder into the bowl of chocolate and stir well to distribute evenly.
Add the sweetened condensed milk and balsamic vinegar and stir the mixture well.
4. Reduce to a simmer and place bowl on top of saucepan. Using a rubber spatula, stir the
chocolate until almost melted 3-4 minutes. Remove bowl from heat before completely melted
and continue to stir until all melted. Stir in toasted walnuts.
5. Transfer fudge mixture to prepared baking dish, spreading to make an even layer. Refrigerate
for at least 2 hours or until fully set. Run a knife along the edges and using the foil sling remove
from the pan. Cut into squares and serve. Store fudge in a cool place and tightly wrapped.
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DARK CHOCOLATE WALNUT FUDGE WITH BLUEBERRY BALSAMIC
VINEGAR
Ingredients
▪ 1 cup walnut pieces
▪ 1 lb, 4 oz good quality dark chocolate
▪ 1/8 tsp baking soda
▪ 1 can (14 oz) sweetened condensed milk
▪ ¼ cup Blueberry Balsamic Vinegar
Directions
1. Place the walnut pieces into a dry skillet and toast over very low heat, about 15 minutes.
While the walnuts are toasting, prepare a foil “sling” for the baking dish to make it easy to
remove the fudge when finished. Using an 8 x 8 baking dish, fold a sheet of foil length-wise,
just narrower than the inside of the dish. Make the sheet long enough to hand over the sides.
Place in baking dish and spray the foil and dish with cooking spray.
2. Put 2 cups of water in a medium-large saucepan and bring to a boil. Chop the bars of
chocolate into small pieces and put into a medium-large heat-proof bowl.
3. Toss the salt and baking powder into the bowl of chocolate and stir well to distribute evenly.
Add the sweetened condensed milk and balsamic vinegar and stir the mixture well.
4. Reduce to a simmer and place bowl on top of saucepan. Using a rubber spatula, stir the
chocolate until almost melted 3-4 minutes. Remove bowl from heat before completely melted
and continue to stir until all melted. Stir in toasted walnuts.
5. Transfer fudge mixture to prepared baking dish, spreading to make an even layer. Refrigerate
for at least 2 hours or until fully set. Run a knife along the edges and using the foil sling remove
from the pan. Cut into squares and serve. Store fudge in a cool place and tightly wrapped.
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FRESH RICOTTA CHEESE WITH FIGS AND FIG GLAZE
Ingredients
▪ 8 cup whole milk
▪ 1 cup heavy cream
▪ 3 tbsp white vinegar
▪ ½ tsp Kosher salt
▪ 1 container fresh figs, cut in half
▪ 1 cup Fig Balsamic Vinegar
▪ 1 cup Blood Orange Olive Oil
▪ Sea salt
Directions
1. In a medium pot heat the milk and cream until the surface becomes foamy and steamy and an
instant read thermometer reads 185 degrees. Don’t let the milk boil. Remove the pot from the
heat. Add the vinegar and stir gently for 30 sec; the mixture will curdle almost immediately. Add
salt and stir for 30 sec. longer. Cover the pot with a clean towel and let stand at room
temperature for 2 hours.
2. Line a large colander with several layers of cheesecloth, allowing several inches of overhang.
Set the colander in a large bowl. Using a slotted spoon, transfer the curds to the colander.
Carefully gather the corners of the cheesecloth and close with a rubber band. Let the ricotta
stand for 30 min, gently pressing and squeezing the cheesecloth occasionally to drain off the
whey. Transfer the ricotta to a bowl and use or cover and refrigerate for up to 4 days.
3. Place 1 cup of balsamic vinegar in a sauce pan over medium heat. When the vinegar simmers
lower the heat and reduce by half until thickened. Place the glaze in a small squeeze bottle.
Place 2 fig halves on a serving plate and top each with about a teaspoon of ricotta. Lightly
drizzle the figs with the vinegar glaze and the Blood Orange Olive oil. Finish with a couple of
grains of sea salt.
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ITALIAN STYLE BLOOD ORANGE COOKIES
Ingredients :
▪ 3 cups unbleached organic flour
▪
▪
▪
▪
▪
▪
▪
▪
2 cups granulated cane sugar
1 teaspoon salt
2 teaspoons baking powder
2 finely grated orange peel
1 cup Blood Orange Olive Oil
2 large room temperature eggs, whisked
2 tablespoons fresh squeezed orange juice
Powdered sugar for garnish
Instructions :
1. Preheat the oven to 350 F.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the
sugar, Blood Orange Olive Oil, orange juice, and eggs. Beat on medium speed until thick and
creamy, about 3 minutes.
3. In a separate bowl whisk together the flour and remaining dry ingredients.
4. Add the dry ingredients to the wet ingredients in three additions beating in between additions
until no dry spots remain.
5. Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning
approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan.
Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the
oven for 10 minutes.
6. Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden
brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough.
When fully cooled, dust with powdered sugar.
Yields about 48 cookies
GRILLED PEACHES WITH ESPRESSO BALSAMIC
Ingredients
▪ Peaches
Espresso Balsamic Vinegar
▪
▪ Brown sugar
▪ Vanilla ice cream
Directions
1. Cut peaches in half, remove the pit.
2. Drizzle espresso balsamic over peach halves.
3. Top with brown sugar to taste.
4. Either grill or broil until the balsamic and brown sugar caramelize.
5. Top with a scoop of ice cream!
GRILLED PINEAPPLE SPEARS
Ingredients :
▪ 1 Pineapple, peeled, cored and cut into spears
▪ ¼ cup Coconut Infused White Balsamic Vinegar
▪ 2 Tbsp. Butter Infused Olive Oil
▪ 2 Tbsp. dark rum
▪ 2 Tbsp. brown sugar
▪ ½ cup toasted coconut
Vanilla ice cream, for serving (optional)
Instructions :
Spray a clean and cool grill with cooking spray before heating to medium. Combine balsamic
vinegar, Butter Infused Olive Oil, brown sugar and rum in a medium bowl. Add pineapple spears and
coat thoroughly. Let pineapple marinate in mixture for a few minutes, then thread onto skewers,
reserving marinade for basting. If using wooden skewers, be sure to soak in water for at least one
hour to prevent burning.
Grill pineapple until caramelized and nice grill marks have formed, basting frequently with the
reserved marinade. Remove from grill, plate, serve with vanilla ice cream and sprinkle with toasted
coconut.
MOLTEN BLOOD ORANGE CHOCOLATE CAKE
Ingredients :
▪ 6 oz bittersweet chocolate, chopped
▪ 6 TBS Blood Orange Infused Olive Oil
▪ 2 eggs
▪ 2 egg yolks
▪ ¼ cup sugar
▪ Pinch of salt
▪ 2 TBS all-purpose flour
Instructions :
1. Preheat the oven to 400°F. Brush with Blood Orange Olive Oil and lightly coat with cocoa
powder, four 6-ounce ramekins. Tap out the excess cocoa powder. Set the ramekins on a
baking sheet.
2. In a double boiler, over simmering water, melt the chocolate with Blood Orange Olive Oil In a
medium bowl, beat the eggs, egg yolks, sugar and salt at high speed until thick and pale.
3. Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour.
Spoon the batter into the prepared ramekins and bake for 8-10 minutes, or until the sides of
the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute,
then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10
seconds and then unmold. Serve immediately.
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OLIVE OIL PASTRY CRUST
Ingredients:
▪ 2¼ cups all-purpose flour
▪ ½ teaspoon fine sea salt or table salt
▪ ¾ cup House Blend Olive Oil (see note for suggestions)
▪ ½ cup warm water
Directions:
▪ In a medium mixing bowl, stir together flour and salt. Add olive oil and water and mix quickly
with a fork until it all comes together in a ball.
▪ Wrap in plastic wrap and refrigerate for at least 30 minutes.
▪ Makes two 10″ pies or one double crust pie.
Note: For a sweet pie, use Lemon, or Blood Orange Olive Oil. For a savory crust, use an infused
herbed oil, Italian Herb, Mushroom Lovers or Chipotle.
STRAWBERRIES WITH DARK CHOCOLATE BALSAMIC VINEGAR
Ingredients
▪ 16 ounces fresh strawberries, hulled and large berries cut in half
▪ 2 tablespoons Chocolate Balsamic Vinegar
▪ ¼ cup white sugar
▪ ¼ teaspoon freshly ground black pepper, or to taste
Directions
▪ Place strawberries in a bowl. drizzle vinegar over strawberries, and sprinkle with sugar. Stir
gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4
hours. Just before serving, grind pepper over berries.
Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 6
SUGAR COOKIES
Baking with olive oil instead of butter transforms the traditional sugar cookie, giving it an extra kick of
sweet flavor and a healthier profile.
Ingredients
▪ 2 cups all-purpose flour
▪ 2 teaspoons baking powder
▪ 1/2 teaspoon salt
▪ 2 large eggs
▪ 2/3 cup Blood Orange Infused Olive Oil
▪ 2 teaspoons vanilla extract
▪ 1 teaspoon grated lemon or orange rind
▪ 3/4 cup granulated sugar
▪ extra sugar for dipping
Directions
Preheat oven to 325°. In a medium bowl, mix flour, baking powder, and salt; set aside.
Combine eggs, Blood Orange Infused Olive Oil, vanilla, and lemon or orange rind in a large mixing
bowl and beat well. Add sugar and beat until well blended. Stir in flour until just mixed. Drop
spoonfuls of dough 2 inches apart onto ungreased baking sheets. Flatten cookies with the greased
bottom of a glass dipped in sugar.
Bake for 8-10 minutes or until lightly browned. Transfer immediately to wire racks to cool. Store in
airtight containers.
Yield: about 3 dozen cookies
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