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Guilt-Free Banana Split



1 Banana, sliced

1/2 cup strawberries, diced

1/4 cup pecans, crushed

2 tablespoon dark chocolate balsamic 

Fresh whipped cream (optional)



~Combine sliced banana and diced strawberries in a medium bowl.

~Spoon fruit into 4 small dessert dishes. 

~Top fruit with pecans and a drizzle of dark chocolate balsamic, and a squirt of whipped cream. Serve.

Serves 4


Herbed Cashews


1 TBSP UP Extra Virgin Olive Oil

2 TBSP reduced-sodium tamari soy sauce

1 TBSP oregano

1 TBSP onion powder

1 TBSP dried dill

1 lb unsalted cashews*



1.) Preheat over to 350 degrees Fahrenheit. Line a medium baking sheet with parchment paper.

2.) Combine everything but the nuts in a medium bowl. Toss cashews in the herb sauce until fully coated.

3.) Evenly spread nuts over baking sheet. When oven has reached temperature, place baking sheet in oven and toast cashews for 10 minutes.

4.) Remove and serve or store in an airtight container for up to 2 weeks.



*If using raw cashews, pre-toast for 10 minutes on 375 degrees Fahrenheit. Let cool before tossing in sauce.


Modified original recipe by Candice Kumai in Clean Green Eats.



Homemade Naan Bread



2 tsp. dry active yeast
1 tsp sugar
1/2 cup warm water
21/2-3 c. All-purpose flour, divided
1/2 tsp. salt
2 Tbsp. cilantro and roasted onion olive oil
2 Tbsp. garlic olive oil
1/3 c. plain yogurt
1 large egg






1.) Combine yeast, sugar, and water in a small bowl. Whisk together with a fork for a couple minutes or until mixture becomes frothy. Then add both olive oils, yogurt, and egg until combined.


2.) Next, combine 1 cup flour and the salt in an electric mixing bowl. Gradually add the wet ingredients to the bowl with the mixer on low speed. Adding just a 1/2 cup at a time, slowly incorporate the rest of the flour until dough pulls away from the sides of the bowl and is soft but not sticky to the touch.


3.) Turn the dough out onto a lightly floured surface. Knead for about 3 minutes. If too sticky, add just a little flour at a time until smooth.


4.) Return dough to bowl and lightly cover. Allow dough to rise in a warm place until double in size. After proper rising, return dough to floured surface, flatten, and cut into 8 pieces. Form each piece into a ball.


5.) Heat a large, heavy-bottomed skillet over medium (or medium-low heat if you have quick heating burners). Working with one dough ball at a time, use a rolling pin to roll out dough to 1/4 inch thickness. Add to heated skillet.


6.) Cook first side of dough until top side starts bubbling, then flip and lightly brown. Repeat procedure with remaining dough. Serve warm with other dishes or top with a drizzle of plain extra virgin olive oil and fresh herbs.


Torn Basil, Heirloom Tomato, and Mozzarella Fresca Salad


6 Cups baby arugula washed, spun dry

2 cups of sliced heirloom tomatoes

1/3 cup freshly torn basil leaves

1/2 small red onion, very thinly sliced

1/2 pound mozzarella fresca thinly sliced or bocconcini sliced in half

1/2 cup UP extra virgin olive oil

2 tablespoons Champagne Vinegar

2 tablespoons Apricot White Balsamic – or your white balsamic of choice

1 teaspoon grainy mustard

1/2 teaspoon salt

freshly ground pepper to taste


Combine the Champagne and white balsamic in a small bowl and place the red onions in the bowl to quickly “pickle” for 5 minutes or up to 10 minutes.  The vinegar will turn a light shade of pink.  Remove the onions and reserve.

Whisk the mustard and salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion.

Just before serving dress the baby arugula with just a few drizzles of the vinaigrette.  Arrange the dressed arugula in layer in a shallow, wide bowl or platter.  Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top.  Add a few more drizzles of the viniagrette and fresh cracked pepper to taste.  Serve immediately with crusty bread to mop up any dressing left on the platter/bowls.

Serves 4-6

*Recipe and image by Veronica Foods


Pasta Salad w/ Brussels Sprouts, Capers, & Fiddleheads

image (6)

1 lb ditalini pasta

1 lb frozen brussels sprouts

1/2 lb fresh fiddlehead ferns*

1 shallot

2 tablespoons Ultra Premium Extra Virgin Olive Oil

1 teaspoon minced garlic

2 tablespoons Herbes de Provence Infused Olive Oil*

1-2 tablespoons Champagne White Balsamic*

1 tablespoon capers

1/4 cup shredded parmesan cheese




  1. Prepare pasta according to package and steam brussels sprouts for 8-10 minutes or until desired tenderness.
  2. Prepare fiddleheads by brushing off papery skin. Boil in water 10 minutes and then submerge in an ice water bath to stop cooking.
  3. While fiddleheads are boiling, finely dice shallots and then heat 2 tablespoons extra virgin olive oil in a medium skillet over medium heat. Add shallots to skillet and cook for 2-3 minutes before adding garlic. Heat another 30 seconds to 1 minute before removing from heat.
  4. Dice cooked brussels sprouts and fiddleheads. Add to cooked pasta, shallots, garlic, and capers. Toss with herbes de provence olive oil and champagne balsamic. Garnish with parmesan cheese.
  5. Salad can be served warm as a side or cold for a picnic.


*Cooking note: Asparagus can be substituted in place of fiddlehead ferns. Lemon-Fused Olive Oil can be used in place of Herbes de Provence. For a sweeter note, the Sicilian Lemon White Balsamic can be used in place of the Champagne White Balsamic.


Brown Rice with Kale Pesto


image (2)

3 Cups long grain brown rice, cooked

3 Cups kale, washed and with stems removed

1/3 Cup pistachios, shells removed

1/2 Cup grated Parmesan cheese

1/2 Cup garlic-infused olive oil

1/4 Cup Enon Valley Garlic Vinegar*


  1. Prepare rice according to package instructions.
  2. Combine kale, pistachios, and parmesan cheese in a food processor and blend on high speed.
  3. While everything is blending, gradually add the garlic olive oil and the garlic vinegar. Blend until all ingredients are chopped to desired consistency for a pesto.
  4. Fold kale pesto into rice until fully blended. Serve hot.

*In this recipe, we used the Enon Valley Garlic White Vinegar, but the Garlic Apple Cider Vinegar works well, too. Both can be purchased at The Enchanted Olive. 


Catalonian Chocolate Crostini



1/4 Cup granulated sugar

3 Egg yolks

Cup whole milk


9 Ounces dark chocolate

French Bread*

plain  or fruit-fused extra virgin olive oil

flake salt (optional)




  1. In a medium heat-safe bowl, whisk together sugar and egg yolks until blended. Set aside
  2. Bring whole milk to a boil in a small sauce pan, stirring continuously to prevent scorching.
  3. Once milk has begun to boil, remove from heat and slowly add 1/2 cup to the egg yoke mixture. Whisk quickly and then add the remaining milk. Blend into a custard.
  4. Immediately add the chocolate to the custard and whisk until fully melted. This makes a chocolate ganache.
  5. Spread the chocolate ganache over a piece of brioche toast and drizzle with a generous helping of either a plain extra virgin olive oil or a fruit fused olive oil. Sprinkle with flake salt and enjoy!

image (1)


*This classic Catalonian breakfast usually involves spreading the chocolate ganache over enriched french brioche bread; however, if you’re not able to find brioche, you can use a french baguette or french loaf from breadworks.


This breakfast is so fun to cut into little pieces. It is relatively low in sugar compared to Nutella and other similar spreads. Plus, this homemade ganache has no preservatives. What a delicious way to incorporate olive oil into your diet.

*Original recipe by Jose Chesa, chef at Ataula restaurant in Portland, Oregon


Sore Throat & Cough Remedy


honeyoil3-4 Tablespoons lemon juice

1 cup honey

1/2 cup extra virgin olive oil


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.



*Recipe from The Passionate Olive: 101 Things to Do with Olive Oil


Homemade Peanut Butter with Honey


image3 1/2 cups roasted peanuts (ideally salt-free)

3 Tablespoons honey

6-8 Tablespoons Ultra Premium Extra Virgin Olive Oil


Blend all of the ingredients together for 3-4 minutes. Gradually add more olive oil if you would like to make smoother peanut butter.

*Note: We used a mild intensity, because it has qualities that pair well with the sweeter peanut. However, feel free to experiment with other extra virgin olive oils if you want a more robust, peppery flavor or if you want to use a different nut. Also, we used Dave’s honey, which is the local supply we sell in the store. We recommend that you use a honey that is close to home, so you can reap all its local immune-boosting benefits.



“Buttery” Banana Blondies




1/4 cup + 2 TBSP butter 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 olive oil
½ cup light brown sugar
2 Tbsp milk
1 cup powdered sugar


  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 
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.

Adapted from Cookies and Cups



Spicy Corn Scones  


scones 001
1 ½ c all-purpose flour
1 c cornmeal (yellow or white)
1 TBSP sugar
2 tsp baking powder
¼ tsp kosher salt
2 tsp dry parsley
1/3 c chipotle olive oil
½ c milk
1 large egg
1 egg mixed w/1 tsp water (optional)
Garlic powder (optional)
Extra virgin olive oil (evoo)



1.   Preheat oven to 375°F. With evoo, grease 9” diameter circle in center of baking sheet.

2.  Combine all dry ingredients in bowl and add chipotle olive oil, stir until mixture crumbles.

3.   In small bowl, whisk together milk and egg; gradually add to dry ingredients until blended.

4.   Form dough into an 8” round disc and place on greased circle of baking sheet. Brush with egg wash and dust with garlic powder. With serrated knife, cut into 8 or 16 wedges.

5.   Bake for 20 minutes or until golden on top and inserted toothpick comes out clean.

6.   Remove from baking sheet and let cool for 5 minutes on wire rack. Recut wedges and serve warm with side of clotted cream.

*To make clotted cream, simply whip heavy whipping cream until stiff.






Mocha Cookie Scones

scones 009
1 ½ c all-purpose flour
½ c sugar
2 TBSP unsweetened cocoa powder
1 tsp cream of tartar
3/4 tsp baking soda
½ tsp kosher salt
1/3 c butter olive oil
1/3 c buttermilk
1 large egg
1 TBSP espresso balsamic vinegar
¼ c dried cherries or other fruit
¼ c mini chocolate chips
1 egg mixed w/1 tsp water (optional)
Course sugar (optional)
Cocoa powder (optional)


1.   Preheat oven to 375°F. With evoo, grease surface of a baking sheet.

2.   Combine all dry ingredients in bowl and add butter olive oil, stir until mixture crumbles.

3.   In small bowl, whisk together buttermilk, egg, and espresso balsamic; gradually add to dry       ingredients until blended.

4.   Stir in dried fruit and chocolate chips. Form dough into 8-12 small round discs and place 4” apart on baking sheet. Brush with egg wash and coat with course sugar and cocoa powder.

5.   Bake for 25-30 minutes or until inserted toothpick comes out clean.

6.   Remove from oven and cool on wire rack. Serve with raspberry flavored clotted cream.


*To make raspberry clotted cream, whip heavy whipping cream and 1-2 tsp raspberry balsamic vinegar until stiff or whip cream until stiff and blend in raspberry balsamic by hand.

Shaved Parmesan Brussels Sprouts



1-pound Brussels sprouts, stem end trimmed off
2 large shallots, thinly sliced
1/4 cup shaved Parmesan cheese
1/4 cup Enchanted Olive Arbequina
1 tablespoon Enchanted Olive Lemon (fused) olive oil
2 tablespoons fresh squeezed lemon juice
Sea salt to taste
Fresh ground pepper to taste

Shave or slice the Brussels sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill.

In a large sauté pan, heat the arbequina olive oil over medium-high heat. Begin by sautéing the shallots until they just begin to caramelize on the edges. Add the shaved Brussels sprouts and sauté, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.

Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine. Serve drizzled with the fused lemon olive oil and shaved Parmesan cheese.

Serves 6 as a side


Savory Popcorn with Wild Mushroom & Sage Olive Oil

6 cups freshly popped, warm popcorn
1/3 cup & 2 tbsp Enchanted Olive Wild Mushroom & Sage Olive Oil
1/2 cup & 2tbsp freshly grated asiago cheese
sea salt
freshly ground pepper
In a bowl large enough to hold the popcorn, drizzle 1/3 cup of the Wild Mushroom & Sage olive oil over the sides and bottom of the bowl. Alternatively, you can use an oil mister to spray the oil on to the popcorn.

Add the still warm popcorn to the bowl and toss to coat evenly. Add 1/2 cup grated Asiago, and a few turns of fresh cracked pepper and salt to taste. Toss to coat again. Finish by drizzling the remaining olive oil over the top along with two tablespoons of Asiago, and more black pepper. Enjoy!


Persian Lime Aioli

Swap the empty calories in mayonnaise with this delicious, healthy aioli made with extra virgin olive oil. You can use aioli anywhere you’d use mayonnaise – on burgers, sandwiches, dips, and dressings. And don’t stop with Persian Lime! This recipe can be used with any of our fused & infused olive oils, like our Tuscan Herb, Lemon, & Garlic flavors.

2 fresh garlic cloves, minced
1 tsp. salt
1 large egg yolk
1 tbsp. lime juice
1/2 cup mild or medium intensity EVOO
1/2 cup Enchanted Olive Persian Lime Olive Oil

Pulse the garlic and salt in a food processor or blender for a few seconds. Add the egg yolk and lime juice. With the motor running, slowly add the mild extra virgin olive oil. Without turning the motor off, slowly add the Persian Lime Olive Oil in a thin stream. Taste and finish with more salt if necessary. Yields about 1 cup.


Slow Cooker Balsamic Chicken

balsamicchick4Make this recipe your own by adding one of our flavored aged balsamic vinegars (we suggest Traditional or Lavender) and your favorite of our plain or flavored extra virgin olive oils (we suggest one of our more robust olive oils or our Wild Mushroom & Sage).

1 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
2 tsp dried minced onion
4 garlic cloves, minced
1 tbsp Enchanted Olive EVOO
1/2 cup Enchanted Olive Aged Balsamic
8 boneless, skinless chicken thighs or breasts
sprinkle of fresh chopped parsley

Directions: Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot and place the chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.


Dark Chocolate Pot de Creme with Orange Whipped Cream

Chocolate Pot de Creme with Blood Orange Whipped Cream
Dark Chocolate Pot de Creme
12 ounces high-quality bittersweet chocolate chips (or chopped)
3 cups Half & Half
6 large egg yolks
8 tablespoons granulated sugar
1/4 cup Enchanted Olive Oro Bailen Picual
1/4 teaspoon salt
Blood Orange Whipped Cream
1 cup heavy cream
1 tablespoon Enchanted Olive Blood Orange olive oil
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
Place the chocolate and olive oil in a blender. Whisk the Half & Half, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Sir the mixture constantly, making sure to  scrape the bottom and edge of the pot with a heatproof spoon or spatula so that the mixture does not burn. Continue to stir until the the custard thickens and coats the spoon and almost begins to simmer. (About 5 minutes).

Immediately pour the custard over the olive oil and chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.

Whip the cream and blood orange olive oil with the confectioners’ sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream before serving.
Makes 6 servings


Cinnamon Pear Sweet Potatoes

 Baked Sweet Potato FriesIngredients:

4 medium Sweet Potatoes, peeled & cut lengthwise into 8 wedges

⅓ cup Cinnamon Pear Balsamic Vinegar

¼ cup Extra Virgin Olive Oil

¾ tsp Kosher Sea Salt


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 over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.

Serves 4.


Oven Roasted Potatoes

Oven Roasted Potatoes8 medium red new potatoes

1/2 cup Garlic 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, Gremolata, Baklouti Chili, Harissa , or Mushroom & Sage olive oils.)



Serves 4


Recipe from: Rachel Bradley-Gomez


Avocado/Tomato/Cucumber Salad

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
Sicilian Lemon White Balsamic vinegar
Mix veggies and add salt and pepper. Swirl in the olive oil and vinegar. Delicious!
Serves 2
Recipe by: Grace Barker Bickert

Cream of Roasted Pepper and Tomato Soup

Cream of Roasted Pepper & Tomato SoupIngredients
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 Tuscan Herb 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

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
Recipe by Rachel Bradley-Gomez


Dark Chocolate and Blood Orange Cake

Dark Chocolate Blood Orange Cake

5 oz.quality bittersweet chocolate
1/3 cup + 1 tbs. Blood Orange 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.
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

Truffled Cauliflower Gratin

Truffled Cauliflower Gratin1 large head cauliflower, cut in to florets
3 tablespoons unsalted butter
2 teaspoons white truffle 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

  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


Rachel’s Garlic “Smashed Potatoes”


  • 2 pounds baby Yukon Gold potatoes
  • 1 tablespoon + 1 teaspoon sea salt
  • fresh cracked pepper to taste
  • 1/3 cup Garlic Extra Virgin Olive Oil

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


Caprese Salad Appetizer

Caprese SaladIngredients:

  • grape or cherry tomatoes, halved
  • fresh basil leaves
  • mozzarella cheese, cubed
  • Traditional balsamic vinegar


Slice tomatoes in half.

On a frilly toothpick, place a half tomato, basil leaf, and a cube of mozzarella cheese.

Drizzle balsamic vinegar on serving dish and place the tomato/basil leaf/mozzarella toothpicks on top of the balsamic.

Garnish with a sprig of basil leaves.


Roasted Red Pepper Spread

Roasted Red Pepper SpreadIngredients:

  • 2 jars roasted red peppers, drained
  • 2 whole garlic cloves
  • 1/4 cup Tuscan Herb Extra Virgin Olive Oil
  • 8 oz. crumbled feta cheese
  • 1/2 teaspoon fresh thyme leaves
  • Sea salt and fresh ground pepper to taste


Put all of the ingredients into the bowl of a food processor and pulse until smooth. Serve as a spread over crackers, over pasta or with bread.


Lemon Sugar Cookies

Lemon CookiesIngredients:

  • 2/3 cup lemon 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



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.


Chocolate Chip Cookies

Chocolate Chip CookiesIngredients:

  • 2/3 cup and one teaspoon butter flavored 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)


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.


Balsamic Vinaigrette


  • 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


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


  • 1 tablespoon finely minced shallot,
  • 1 tablespoon Dijon mustard
  • 1/3 cup Honey Ginger White Balsamic
  • 2/3 cup California Fresh Arbequina extra virgin olive oil
  • Salt and pepper to taste


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

Chipotle MarinadeIngredients:

  • ½ cup Chipotle Extra Virgin Olive Oil
  • ¼ cup freshly squeezed lime juice
1 tablespoon minced garlic
  • 2 tsp. salt
1 tsp. pepper

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

Teriyaki MarinadeIngredients:

  • ½ cup Traditional Style Balsamic Vinegar
  • ½ cup soy sauce
  • ½ cup Garlic Extra Virgin Olive Oil
  • 2 tablespoons freshly grated ginger



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!


Natural High Oleic EVOO Peanut Butter

EVOO Peanut ButterPeanut butter is a pantry staple for most folks.  If you have kids, chances are you have a few jars stashed in the cupboard.  What many people don’t know is that the average jar of name brand peanut butter contains loads of dangerous hydrogenated fats, sodium and sugar.The following recipe is developed using fresh, high-oleic extra virgin olive.  When the right olive oil is used for this recipe, its’ flavor takes a back seat to the rich flavor of roasted peanuts.  You will be hard pressed to detect it and your heart will thank you for the change.
  • 2 Cups roasted, unsalted peanuts
  • 1/2 tsp. salt (optional)
  • 1 Tbs. granulated sugar(optional)
  • 1/4 cup Organic Picual, Frantoio or Leccino EVOOs
Place the peanuts in the jar of your blender.  Add the salt and sugar if using.  Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar.  Turn the blender on high.  Process until the desired level of creaminess or up to two minutes for super creamy peanut butter.  It may be necessary to turn off the blender a few times and scrape down the sides of the blender jar.  Store tightly covered in the refrigerator for up to 6 weeks.Makes 1 1/2 cups natural peanut butter

Chipotle Hummus

Chipotle HummusIngredients:

  • 3 15.5oz. cans garbanzo beans, drained
  • 1/3 cup  Hot Chipotle Extra Virgin Olive Oil
  • 1/3 cup lemon juice
  • 1/4 cup Toasted Sesame Seed Oil
  • 2 large cloves garlic
  • 1 tablespoon ground cumin
  • 1 teaspoon salt or to taste


Put all of the ingredients into the bowl of a food processor and pulse until smooth. Serve with pita.


Substitute Tuscan Herb or Harissa olive oil for the Chipotle!


Tuscan Herb Roasted Vegetables

Roasted VegetablesIngredients:

  • Add your favorite vegetables I use the following:
    • 2 New Potatoes
    • 2 Sweet Potatoes
    • 1 Sweet Onion
    • 2 Carrots
    • 1 Red or Green bell pepper
    • 1 clove of chopped garlic
  • Tuscan Herb extra virgin olive oil
  • Sea salt
  • Pepper


 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

Grilled Lemon ChickenIngredients:

  • 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

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


  • 2 lbs. asparagus, washed and trimmed
  • Vinaigrette:
    • 3 1/2 Tbs. Truffle Olive OiL
    • 1 Tbs. White Balsamic
    • ¼ tsp. lemon juice
    • ½ tsp. salt and pepper

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.


Asiago White Truffle Mashed Potatoes

Asiago Mashed PotatoesIngredients:

  • 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


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

Lemon Pound CakeIngredients

  • 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

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.


Chocolate and Espresso Balsamic Fudge

Chocolate & Espresso FudgeIngredients:

  • 10 oz. Heavy Cream
  • 4 oz. Espresso Balsamic
  • 2 cups semi-sweet chocolate chips
  • 3 Tbs. unsalted butter cut into small pieces
  • 1/4 tsp. sea salt
  • 1/2 tsp. vanilla extract


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.


Quick Reference Guide for Substituting Olive Oil for Butter or Margarine in Baking

Butter/Margarine………………………  Extra Virgin Olive Oil

1 tsp…………………………………………..  3/4 tsp.

1 Tbsp…………………………………………  2 ¼ tsp

1/4 cup………………………………………  3 Tbsp

1/3 cup………………………………………  1/4 cup

1/2 cup………………………………………   1/4 cup + 2 Tbsp

2/3 cup………………………………………  1/2 cup

3/4 cup………………………………………  1/2 cup + 1 Tbsp

1 cup…………………………………………..  3/4 cup


Cranberry Coconut Cashew Granola

Cranberry Coconut Cashew GranolaTry saying that fast three times!  Here is a lovely recipe that uses no refined sugar and only whole grain, olive oil, nuts, fruit and tastes phenomenal!  This recipe is a feel good recipe that breaks the traditional boring granola mold.


  • 4 cups old fashioned oats
  • 1 cup dried cranberries
  • 1 cup cashews
  • 1 unsweetened flaked coconut
  • 1/2 cup Persian Lime Olive Oil
  • 1/3 cup honey or  Coconut White Balsamic Condimento, gently reduced by half and cooled.


Preheat the oven to 250 degrees.  In a small bowl whisk together the olive oil and balsamic reduction or honey until thoroughly combined.  In a large bowl, mix all of the dry ingredients except the cranberries.  Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture.  Spread the granola out on to a baking sheet covered in parchment and bake for approximately 1 hour until golden brown and fragrant.  Cool completely and then mix in the dried cranberries.  Store in a sealed container for up to one month.Makes approximately 8 cups of granola


Bacon Cheddar Spinach Quiche

Bacon Cheddar Spinach QuicheIngredients:

For The Crust:

  • 2 cups white whole wheat or all purpose flour
  • 1 teaspoon salt
  • 1/2 cup fruity, very fresh extra virgin olive oil such as picholine, ascalano or hojiblanca
  • 1/2 cup ice cold water
For the Quiche Filling:

  • 8 large eggs
  • 1 1/2 cups heavy cream
  • 1 teaspoon kosher salt
  • 2 packed cups washed, dried and roughly chopped fresh spinach
  • 1/2 pound of bacon pre-cook weight, that has been diced and browned
  • 1 1/2 cups finely grated guyere cheese


For the Crust:

Preheat the oven to 375.

Combine the flour and the salt in the bowl of a food processor.  Pulse to combine.  Blend the ice water and the extra virgin olive oil together well.  Pour in to the food processor and pulse a few more times until the mixture comes together.  On a floured surface roll out the dough and fit in to a 9″ diameter pie or quiche pan

For the Quiche Filling:

In a large bowl, thoroughly wisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream and salt.  Layer the quiche with first with chopped spinach, then the crisp bacon and finally the cheese.  Pour the egg mixture over the top.  Brush the reserved tablespoon of beaten egg over the crust.  Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn’t jiggle.  Allow to cool slightly or to room temperature and serve.