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Walla, Walla, WA | 509-529-7537

Tomato Soup

Recipe courtesy of Muir Glen Organic Ingredients 1/3 cup D’Olivo olive oil 2 red bell peppers, stems and seeds removed, sliced lengthwise into 1/2-inch wide strips 1 small yellow onion, peeled and quartered 2 garlic cloves, peeled and quartered 2 tablespoons Tomato Paste 2 (14.5-ounce) cans Fire Roasted Diced Tomatoes 2 cups chicken or vegetable broth 1 teaspoon red wine vinegar, plus more to taste 2 teaspoons kosher salt, plus more to taste 1/2 teaspoon fresh black pepper, plus more to taste 1 small pinch sugar, as needed 1 handful fresh basil 4 dollops crème fraîche Directions In a heavy-bottomed …

Tomato Soup

Recipe courtesy of Muir Glen Organic Ingredients 1/3 cup D’Olivo olive oil 2 red bell peppers, stems and seeds removed, sliced lengthwise into 1/2-inch wide strips 1 small yellow onion, peeled and quartered 2 garlic cloves, peeled and quartered 2 tablespoons Tomato Paste 2 (14.5-ounce) cans Fire Roasted Diced Tomatoes 2 cups chicken or vegetable broth 1 teaspoon red wine vinegar, plus more to taste 2 teaspoons kosher salt, plus more to taste 1/2 teaspoon fresh black pepper, plus more to taste 1 small pinch sugar, as needed 1 handful fresh basil 4 dollops crème fraîche Directions In a heavy-bottomed …

Apricot Glazed Cornish Game Hen with a Sausage, Wild Rice, Mushroom and Sage stuffing. By Brent Herring (General Manager).

    Sorry I don’t measure I add things to taste. Serving: 4 Cornish Games Hens   Sausage, Wild Rice, Mushroom and Sage stuffing: 1 lb. bulk pork sausage 3 tbsp. D’Olivo wild mushroom sage olive oil (more if needed) 1 large onion 1/4 lb. small mushrooms (such as white button) 2 cups wild rice 4 cups low-sodium chicken broth (May need a little extra when adding the basmati rice) 2 tbsp. chopped fresh sage 2 bay leaves 1 cup basmati rice 1/4 c. chopped fresh parsley salt Freshly ground pepper Optional: Add dried fruits like apricot or craisins   Apricot Glaze: Apricot preserves (maybe a …

Apricot Glazed Cornish Game Hen with a Sausage, Wild Rice, Mushroom and Sage stuffing. By Brent Herring (General Manager).

    Sorry I don’t measure I add things to taste. Serving: 4 Cornish Games Hens   Sausage, Wild Rice, Mushroom and Sage stuffing: 1 lb. bulk pork sausage 3 tbsp. D’Olivo wild mushroom sage olive oil (more if needed) 1 large onion 1/4 lb. small mushrooms (such as white button) 2 cups wild rice 4 cups low-sodium chicken broth (May need a little extra when adding the basmati rice) 2 tbsp. chopped fresh sage 2 bay leaves 1 cup basmati rice 1/4 c. chopped fresh parsley salt Freshly ground pepper Optional: Add dried fruits like apricot or craisins   Apricot Glaze: Apricot preserves (maybe a …

Eggplant Meatballs By Bernie Lorraine

Ingredients: Cooking spray 1/2 Tbsp D’Olivo ultra premium olive oil or D’Olivo basil olive oil 1 1/4 lbs unpeeled eggplant, cut into one inch pieces kosher salt 1/4 tsp black pepper 2 garlic cloves crushed 2 tbsp chopped basil, plus leaves for garnish 1 1/2 cups Italian seasoned breadcrumbs 1 large egg beaten 2 ounces Pecorino Romano cheese freshly grated, plus more for serving 1 tbsp flat leafed parsley 1 (25.25 ounce jar) Marinara sauce part skim ricotta cheese, for serving (optional) Directions: 1) Heat the oven to 375’F. Spray a large rimmed baking sheet with cooking spray 2)Place 1/2 …

Eggplant Meatballs By Bernie Lorraine

Ingredients: Cooking spray 1/2 Tbsp D’Olivo ultra premium olive oil or D’Olivo basil olive oil 1 1/4 lbs unpeeled eggplant, cut into one inch pieces kosher salt 1/4 tsp black pepper 2 garlic cloves crushed 2 tbsp chopped basil, plus leaves for garnish 1 1/2 cups Italian seasoned breadcrumbs 1 large egg beaten 2 ounces Pecorino Romano cheese freshly grated, plus more for serving 1 tbsp flat leafed parsley 1 (25.25 ounce jar) Marinara sauce part skim ricotta cheese, for serving (optional) Directions: 1) Heat the oven to 375’F. Spray a large rimmed baking sheet with cooking spray 2)Place 1/2 …

Madeira Cobbler Cocktail

How to Make It Fill a julep cup with crushed ice. Fill a cocktail shaker with large ice cubes; add Madeira, rum, simple syrup, orange peel strips, lemon peel strip, and 5 blackberries. Cover and shake vigorously until well chilled, about 10 seconds. Strain into prepared cup; top with crushed ice and remaining 5 blackberries. Garnish with pineapple wedge. Serve with a straw. Ingredients: Crushed ice Ice cubes 1/4 cup plus 1 tablespoon (2 1/2 ounces) dry-style Madeira (preferably Sercial) 1 tablespoon (1/2 ounce) Demerara rum (such as El Dorado) 1 teaspoon simple syrup 2 orange peel strips 1 lemon …

Madeira Cobbler Cocktail

How to Make It Fill a julep cup with crushed ice. Fill a cocktail shaker with large ice cubes; add Madeira, rum, simple syrup, orange peel strips, lemon peel strip, and 5 blackberries. Cover and shake vigorously until well chilled, about 10 seconds. Strain into prepared cup; top with crushed ice and remaining 5 blackberries. Garnish with pineapple wedge. Serve with a straw. Ingredients: Crushed ice Ice cubes 1/4 cup plus 1 tablespoon (2 1/2 ounces) dry-style Madeira (preferably Sercial) 1 tablespoon (1/2 ounce) Demerara rum (such as El Dorado) 1 teaspoon simple syrup 2 orange peel strips 1 lemon …

Roasted Curry Tomato Pie

How to Make It Step 1 Make the pastry crust (See below) Pulse flour, salt, turmeric, and black pepper in a food processor until combined. Add butter, and pulse until mixture is crumbly and butter is cut into small bits, about 10 times. Slowly add 4 tablespoons ice water while pulsing, adding up to 1 more tablespoon ice water, 1 teaspoon at a time, until dough comes together and forms a ball. Wrap in plastic wrap, and refrigerate until chilled, about 30 minutes. Step 2 Make the tamarind onions (See Below) Heat ultra premium olive oil in a large skillet …

Roasted Curry Tomato Pie

How to Make It Step 1 Make the pastry crust (See below) Pulse flour, salt, turmeric, and black pepper in a food processor until combined. Add butter, and pulse until mixture is crumbly and butter is cut into small bits, about 10 times. Slowly add 4 tablespoons ice water while pulsing, adding up to 1 more tablespoon ice water, 1 teaspoon at a time, until dough comes together and forms a ball. Wrap in plastic wrap, and refrigerate until chilled, about 30 minutes. Step 2 Make the tamarind onions (See Below) Heat ultra premium olive oil in a large skillet …

Spinach Pesto Pasta with Chicken

Ingredients coarse salt 1 bunch spinach, tough stems removed 1 cup packed Fresh Basil leaves 3 tablespoons pine nuts 1 garlic clove, peeled fine sea salt 6 tablespoons D’Olivo olive oil 1 pound pasta 2 1/2 cups roasted chicken, finely shredded, at room temperature D’Olivo olive oil, for drizzling 2 ounces ricotta salata cheese, very thinly sliced Directions Bring a large pot of well-salted water to a boil. In a food processor, combine the spinach, basil, pine nuts, garlic, and 1/2 teaspoon fine sea salt. With the machine running, add the oil in a slow and steady stream; pulsing until …

Spinach Pesto Pasta with Chicken

Ingredients coarse salt 1 bunch spinach, tough stems removed 1 cup packed Fresh Basil leaves 3 tablespoons pine nuts 1 garlic clove, peeled fine sea salt 6 tablespoons D’Olivo olive oil 1 pound pasta 2 1/2 cups roasted chicken, finely shredded, at room temperature D’Olivo olive oil, for drizzling 2 ounces ricotta salata cheese, very thinly sliced Directions Bring a large pot of well-salted water to a boil. In a food processor, combine the spinach, basil, pine nuts, garlic, and 1/2 teaspoon fine sea salt. With the machine running, add the oil in a slow and steady stream; pulsing until …

Cooked Squash

Olive oil braised squash is not only incredibly easy to make, but it packs some serious flavor. To start, cut up your squash into bite-sized pieces and heat some olive oil in a pan over medium heat. Next, add in salt, pepper, crushed red pepper, garlic, and just about anything else you want for flavor. Then, add the squash and let it braise on each side for a few minutes!

Cooked Squash

Olive oil braised squash is not only incredibly easy to make, but it packs some serious flavor. To start, cut up your squash into bite-sized pieces and heat some olive oil in a pan over medium heat. Next, add in salt, pepper, crushed red pepper, garlic, and just about anything else you want for flavor. Then, add the squash and let it braise on each side for a few minutes!

Corn & Avocado Salad

Combine the zesty flavor of onion with the smooth, semi-sweet flavors of corn and avocado. Simply cut onion and avocado into bit sized pieces. Add corn. From here, throw in some tomatoes, salt and pepper, vinegar, your favorite olive oil. Mix and serve cool for the perfect summer dish.

Corn & Avocado Salad

Combine the zesty flavor of onion with the smooth, semi-sweet flavors of corn and avocado. Simply cut onion and avocado into bit sized pieces. Add corn. From here, throw in some tomatoes, salt and pepper, vinegar, your favorite olive oil. Mix and serve cool for the perfect summer dish.

Cucumber Salad

Simply cut some cucumber into medallions or in halves and toss them together with cherry tomatoes and onions, add salt and pepper, and top it all off with a few tablespoons of olive oil.Experiment with some flavored olive oils and different ingredients to come up with your own recipe.

Cucumber Salad

Simply cut some cucumber into medallions or in halves and toss them together with cherry tomatoes and onions, add salt and pepper, and top it all off with a few tablespoons of olive oil.Experiment with some flavored olive oils and different ingredients to come up with your own recipe.

Kale Chips

Start by washing the kale and removing the ribs as best you can. Then, preheat your oven to 275, gently place the kale on a baking sheet, add a sprinkle of salt, and generously drizzle olive oil over them.Bake until the edges are brown but not burnt (10-15 minutes).

Kale Chips

Start by washing the kale and removing the ribs as best you can. Then, preheat your oven to 275, gently place the kale on a baking sheet, add a sprinkle of salt, and generously drizzle olive oil over them.Bake until the edges are brown but not burnt (10-15 minutes).

Summer Coleslaw

Summer coleslaw is best when made with a blend of your favorite shredded vegetables. Once combined in a bowl, drizzle a few tablespoons of regular or flavored olive oil (hint, go for citrus!) along with a dash of balsamic glaze, lime juice, salt, pepper, and a touch of agave for sweetness.

Summer Coleslaw

Summer coleslaw is best when made with a blend of your favorite shredded vegetables. Once combined in a bowl, drizzle a few tablespoons of regular or flavored olive oil (hint, go for citrus!) along with a dash of balsamic glaze, lime juice, salt, pepper, and a touch of agave for sweetness.

Spiced Pomegranate Sparkler

Serves 1 Ingredients 1 teaspoon D’Olivo Cinnamon Pear Balsamic Vinegar 1 teaspoon pomegranate juice 4 ounces sparkling wine 1 teaspoon pomegranate seeds A drizzle of D’Olivo Blood Orange Olive Oil In a small bowl, toss the pomegranate seeds with Blood Orange Olive Oil. In a champagne flute, add the balsamic vinegar and pomegranate juice. Pour in the sparkling wine and garnish with orange-scented pomegranate seeds. Cheers!

Spiced Pomegranate Sparkler

Serves 1 Ingredients 1 teaspoon D’Olivo Cinnamon Pear Balsamic Vinegar 1 teaspoon pomegranate juice 4 ounces sparkling wine 1 teaspoon pomegranate seeds A drizzle of D’Olivo Blood Orange Olive Oil In a small bowl, toss the pomegranate seeds with Blood Orange Olive Oil. In a champagne flute, add the balsamic vinegar and pomegranate juice. Pour in the sparkling wine and garnish with orange-scented pomegranate seeds. Cheers!

Crunchy Harissa Lemon Pickled Vegetables

Ingredients 1 quart mixed chopped vegetables- romanesco, carrots, fennel, celery, radishes, purple onion ¾ cup champagne or sherry vinegar (available in our store) ¾ Ultra premium olive oil (available in our store) 1 jar Moroccan Preserved Meyer Lemon Paste (available in our store) 2 tablespoons Harissa Spice (available in our store) 1 tablespoon Honey (available in our store) Instructions Combine all ingredients in a large bowl and stir to combine. Transfer the mixture to an airtight jar and allow to sit 8-24 hours at room temperature. The vegetables will release water as they pickle so if the liquid doesn’t cover …

Crunchy Harissa Lemon Pickled Vegetables

Ingredients 1 quart mixed chopped vegetables- romanesco, carrots, fennel, celery, radishes, purple onion ¾ cup champagne or sherry vinegar (available in our store) ¾ Ultra premium olive oil (available in our store) 1 jar Moroccan Preserved Meyer Lemon Paste (available in our store) 2 tablespoons Harissa Spice (available in our store) 1 tablespoon Honey (available in our store) Instructions Combine all ingredients in a large bowl and stir to combine. Transfer the mixture to an airtight jar and allow to sit 8-24 hours at room temperature. The vegetables will release water as they pickle so if the liquid doesn’t cover …

Orange Tarragon Halibut with Honey

Ingredients 4 – 6 oz halibut fillets 2 tablespoons honey 4 tablespoons Orange Tarragon Compound Butter (see recipe below) Lemon or orange slices for garnish Salt Instructions Preheat the oven to 400 degrees.Prepare four pieces of parchment, one for each piece of fish.Working on a large sheet pan, place one piece of fish on each piece of parchment, top with 1 1/2 teaspoons of honey and 1 tablespoon of the compound butter. Seal the parchment packets and slide the baking sheet into the oven.Cook 12-14 minutes until the packets have ballooned up and you can hear the juices sizzling inside. …

Orange Tarragon Halibut with Honey

Ingredients 4 – 6 oz halibut fillets 2 tablespoons honey 4 tablespoons Orange Tarragon Compound Butter (see recipe below) Lemon or orange slices for garnish Salt Instructions Preheat the oven to 400 degrees.Prepare four pieces of parchment, one for each piece of fish.Working on a large sheet pan, place one piece of fish on each piece of parchment, top with 1 1/2 teaspoons of honey and 1 tablespoon of the compound butter. Seal the parchment packets and slide the baking sheet into the oven.Cook 12-14 minutes until the packets have ballooned up and you can hear the juices sizzling inside. …

Refreshing Seltzer Waters

Beat the heat this summer with a refreshing and crisp beverage. Simply pour the seltzer water of your choice over ice and mix with your favorite white balsamic vinegar for a great (and low calorie) treat!

Refreshing Seltzer Waters

Beat the heat this summer with a refreshing and crisp beverage. Simply pour the seltzer water of your choice over ice and mix with your favorite white balsamic vinegar for a great (and low calorie) treat!

Easy Summer Salad

Looking for a ridiculously easy summer salad? Try fresh cut cucumbers drizzled with Dill Infused Olive Oil and sprinkled with sea salt. Perfect as a side dish at a picnic or at an afternoon barbecue. Incredibly refreshing and truly delicious.

Easy Summer Salad

Looking for a ridiculously easy summer salad? Try fresh cut cucumbers drizzled with Dill Infused Olive Oil and sprinkled with sea salt. Perfect as a side dish at a picnic or at an afternoon barbecue. Incredibly refreshing and truly delicious.

Balsamic Cured Beef Jerky

Ingredients 2 pounds beef round steak, cut into very thin strips across the grain 1/4 cup soy sauce 3 Tablespoons Traditional Balsamic 2 Tablespoons natural liquid smoke 2 Teaspoons salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon hot red chili flakes (optional) Directions Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using). Mix to assure the meat is evenly coated and cover and marinate in the refrigerator for 8 hours or overnight. …

Balsamic Cured Beef Jerky

Ingredients 2 pounds beef round steak, cut into very thin strips across the grain 1/4 cup soy sauce 3 Tablespoons Traditional Balsamic 2 Tablespoons natural liquid smoke 2 Teaspoons salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon hot red chili flakes (optional) Directions Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using). Mix to assure the meat is evenly coated and cover and marinate in the refrigerator for 8 hours or overnight. …

Mandarin Fused Olive Oil Granola

Ingredients 3 cups oats 1 cup chopped nuts (almonds & pecans) 1/2 cup pumpkin seeds & sunflower seeds 1/2 cup honey 1/4 cup traditional balsamic 1 tsp salt 1/4 cup Fused Mandarin Olive Oil Directions: Toss all in a bowl to mix ingredients well and bake on a cookie sheet at 300F for 40 minutes, stirring occasionally.

Mandarin Fused Olive Oil Granola

Ingredients 3 cups oats 1 cup chopped nuts (almonds & pecans) 1/2 cup pumpkin seeds & sunflower seeds 1/2 cup honey 1/4 cup traditional balsamic 1 tsp salt 1/4 cup Fused Mandarin Olive Oil Directions: Toss all in a bowl to mix ingredients well and bake on a cookie sheet at 300F for 40 minutes, stirring occasionally.

Blueberry Lemon Agrumato Olive Oil Sour Cream Bundt Cake

For The Cake 2 1/2 cups unbleached all purpose flour 1 cup granulated sugar 1 teaspoon salt 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 cup sour cream 2 large eggs 1/2 cup lemon agrumato olive oil + 1 tablespoon 1 teaspoon vanilla extract 1 teaspoon finely grated lemon zest 2 cups washed and dried blueberries (1/2 cup reserved) For the Simple Syrup Lemon Glazed Blueberries 1/2 cup granulated sugar 2 tablespoon fresh lemon Juice or the juice of 1 large lemon Directions Preheat the oven to 350 F. Grease an 8 cup bundt pan with lemon olive …

Blueberry Lemon Agrumato Olive Oil Sour Cream Bundt Cake

For The Cake 2 1/2 cups unbleached all purpose flour 1 cup granulated sugar 1 teaspoon salt 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 cup sour cream 2 large eggs 1/2 cup lemon agrumato olive oil + 1 tablespoon 1 teaspoon vanilla extract 1 teaspoon finely grated lemon zest 2 cups washed and dried blueberries (1/2 cup reserved) For the Simple Syrup Lemon Glazed Blueberries 1/2 cup granulated sugar 2 tablespoon fresh lemon Juice or the juice of 1 large lemon Directions Preheat the oven to 350 F. Grease an 8 cup bundt pan with lemon olive …

Roasted Butternut Squash Stacks With Sage Pumpkin Seed Pesto

For the Roasted Butternut Squash 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Arbequina, or Coratina 2 tablespoons of Pumpkin Pie Spice White Balsamic 1 teaspoon sea salt freshly ground pepper Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven. Combine the oil and vinegar in a bowl large enough to hold the butternut squash. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the …

Roasted Butternut Squash Stacks With Sage Pumpkin Seed Pesto

For the Roasted Butternut Squash 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Arbequina, or Coratina 2 tablespoons of Pumpkin Pie Spice White Balsamic 1 teaspoon sea salt freshly ground pepper Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven. Combine the oil and vinegar in a bowl large enough to hold the butternut squash. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the …

Chocolate Blood Orange Waffles

Ingredients: 1 1/2 cups whole wheat flour 3 tsp. Baking powder 1/2 tsp. salt 1/4 cup good quality cocoa powder 1/4 cup date sugar 1 cup plain yogurt 2 large eggs 4 Tbs. Blood Orange Agrumato Olive Oil Instructions: Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron. Serve warm waffles with fresh fruit or with topping off choice.

Chocolate Blood Orange Waffles

Ingredients: 1 1/2 cups whole wheat flour 3 tsp. Baking powder 1/2 tsp. salt 1/4 cup good quality cocoa powder 1/4 cup date sugar 1 cup plain yogurt 2 large eggs 4 Tbs. Blood Orange Agrumato Olive Oil Instructions: Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron. Serve warm waffles with fresh fruit or with topping off choice.

Chimichurri – The “Other Pesto”

Directions 1 cup firmly packed fresh flat-leaf parsley leaves 3 medium garlic cloves 3 tablespoons of packed fresh oregano leaves 1/3 cup UP Certified Extra Virgin Olive Oil 2 tablespoons champagne vinegar or red wine vinegar 1 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes Ingredients Place all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste. Scrape the chimichurri into a bowl and adjust the seasonings as desired. This can be served immediately but it benefits from being allowed to sit …

Chimichurri – The “Other Pesto”

Directions 1 cup firmly packed fresh flat-leaf parsley leaves 3 medium garlic cloves 3 tablespoons of packed fresh oregano leaves 1/3 cup UP Certified Extra Virgin Olive Oil 2 tablespoons champagne vinegar or red wine vinegar 1 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes Ingredients Place all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste. Scrape the chimichurri into a bowl and adjust the seasonings as desired. This can be served immediately but it benefits from being allowed to sit …

Summer Peach Caprese Salad with UP Frantoio Leccino

Ingredients 8 oz. good quality whole milk ricotta A large ripe peach, sliced in 1/4″ slices (8 slices) 1/4 cup fresh torn basil leaves 2 tablespoons Peach White Balsamic 2 tablespoons Frantoio-Leccino salt & pepper to taste Instructions Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.

Summer Peach Caprese Salad with UP Frantoio Leccino

Ingredients 8 oz. good quality whole milk ricotta A large ripe peach, sliced in 1/4″ slices (8 slices) 1/4 cup fresh torn basil leaves 2 tablespoons Peach White Balsamic 2 tablespoons Frantoio-Leccino salt & pepper to taste Instructions Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.

LEMON STUFFED OLIVE TAPENADE WITH UP FRANTOIO LECCINO

Ingredients: 1 – 20 oz. jar Delizia Brand Lemon Stuffed Olives 2 teaspoons brined capers, drained 1 large garlic clove, minced 1 tablespoon fresh dill, chopped 1 tablespoon champagne vinegar 1/4 cup fresh UP olive oil Instructions: Place all ingredients in a food processor and pulse until a coarse paste (or desired consistency). Can be made ahead and refrigerated for up to 5 days. Serve with crackers, pita, or grilled baguette. Additional serving suggestions include atop grilled fish, chicken, or as an accompaniment to a cheese board.

LEMON STUFFED OLIVE TAPENADE WITH UP FRANTOIO LECCINO

Ingredients: 1 – 20 oz. jar Delizia Brand Lemon Stuffed Olives 2 teaspoons brined capers, drained 1 large garlic clove, minced 1 tablespoon fresh dill, chopped 1 tablespoon champagne vinegar 1/4 cup fresh UP olive oil Instructions: Place all ingredients in a food processor and pulse until a coarse paste (or desired consistency). Can be made ahead and refrigerated for up to 5 days. Serve with crackers, pita, or grilled baguette. Additional serving suggestions include atop grilled fish, chicken, or as an accompaniment to a cheese board.

Chocolate Balsamic Chicken Mole

Ingredients 4 tablespoons UP Certified Extra Virgin Olive Oil 5 pounds skinless boneless chicken thighs 4 cups low-salt chicken broth 1 cup chocolate balsamic 1 1/4 pounds onions, sliced 1/2 cup shelled pumpkin seeds 6 large garlic cloves, sliced 4 teaspoons cumin seeds 4 teaspoons coriander seeds 4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed 1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed 1/4 cup dried currants or raisins 3-4″ strip of orange zest 1 1/2 teaspoons dried oregano 1/2 teaspoon cinnamon Fresh cilantro for garnish Directions Heat 1 tablespoon olive oil …

Chocolate Balsamic Chicken Mole

Ingredients 4 tablespoons UP Certified Extra Virgin Olive Oil 5 pounds skinless boneless chicken thighs 4 cups low-salt chicken broth 1 cup chocolate balsamic 1 1/4 pounds onions, sliced 1/2 cup shelled pumpkin seeds 6 large garlic cloves, sliced 4 teaspoons cumin seeds 4 teaspoons coriander seeds 4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed 1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed 1/4 cup dried currants or raisins 3-4″ strip of orange zest 1 1/2 teaspoons dried oregano 1/2 teaspoon cinnamon Fresh cilantro for garnish Directions Heat 1 tablespoon olive oil …

Blackberry-Ginger Balsamic Glazed Wings

Ingredients 4 pounds chicken “party” wings 2 tablespoons Garlic Olive Oil (or olive oil of your choice) 1/2 teaspoon black pepper 3/4 cup Blackberry Ginger Balsamic Vinegar 1/4 cup soy sauce Directions Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight. Preheat an outdoor grill for medium heat. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes. Place the reserved marinade in a …

Blackberry-Ginger Balsamic Glazed Wings

Ingredients 4 pounds chicken “party” wings 2 tablespoons Garlic Olive Oil (or olive oil of your choice) 1/2 teaspoon black pepper 3/4 cup Blackberry Ginger Balsamic Vinegar 1/4 cup soy sauce Directions Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight. Preheat an outdoor grill for medium heat. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes. Place the reserved marinade in a …

CARAMELIZED BRUSSELS SPROUTS WITH CREMINI MUSHROOMS AND POMEGRANATE BALSAMIC

Whether you fall into the brussles sprouts hater’s club or the brussles fan club, this recipe is for you. After much initial protesting, this recipe quickly turns brussles haters into converts and the fans just love them even more. Ingredients 1 1/2 pounds small, fresh brussles sprouts, dried end trimmed, and cut in half 1/2 pound fresh Cremini mushrooms sliced in half 1/4 cup Mushroom-Sage olive oil (or olive oil of you choice such as lemon, garlic, UP EVOO, etc.) 1 medium shallot thinly sliced 2 Tablespoons pomegranate balsamic 1 teaspoon salt fresh ground pepper to taste Directions Heat a …

CARAMELIZED BRUSSELS SPROUTS WITH CREMINI MUSHROOMS AND POMEGRANATE BALSAMIC

Whether you fall into the brussles sprouts hater’s club or the brussles fan club, this recipe is for you. After much initial protesting, this recipe quickly turns brussles haters into converts and the fans just love them even more. Ingredients 1 1/2 pounds small, fresh brussles sprouts, dried end trimmed, and cut in half 1/2 pound fresh Cremini mushrooms sliced in half 1/4 cup Mushroom-Sage olive oil (or olive oil of you choice such as lemon, garlic, UP EVOO, etc.) 1 medium shallot thinly sliced 2 Tablespoons pomegranate balsamic 1 teaspoon salt fresh ground pepper to taste Directions Heat a …

Lime-Chipotle Olive Oil Aioli Coleslaw

I like to refer to this as the “money sauce”, a smokey, spicy, garlicky aioli, made from chipotle infused extra virgin olive oil. This this would make a shoe taste good if applied. Chipotle-Lime Aioli Ingredients 1 cup Chipotle Olive Oil 2 large egg yolks at room temperature** 2 garlic cloves, smashed 2 teaspoons sea salt 1 tablespoon fresh lime juice In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice. Process until well combined. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine …

Lime-Chipotle Olive Oil Aioli Coleslaw

I like to refer to this as the “money sauce”, a smokey, spicy, garlicky aioli, made from chipotle infused extra virgin olive oil. This this would make a shoe taste good if applied. Chipotle-Lime Aioli Ingredients 1 cup Chipotle Olive Oil 2 large egg yolks at room temperature** 2 garlic cloves, smashed 2 teaspoons sea salt 1 tablespoon fresh lime juice In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice. Process until well combined. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine …

Edamame “Pesto”

Easy, light, savory, and delicious… are just a few descriptors for this unusual but healthy take on pesto. Use it to highlight the versatility of UP Certified olive oil in everyday cooking. This spread is amazing on an array of foods or simply as a dip or spread. Think about layering this in lasagna, or adding a little vinegar or lemon juice to make an unusual, creamy “green goddess” dressing. Let your imagination be your guide. Ingredients 2 cups shelled shelled edamame 1/3 cup toasted shelled pumpkin seeds 1/2 cup UP certified olive oil – 2 cloves garlic 1/3 cup …

Edamame “Pesto”

Easy, light, savory, and delicious… are just a few descriptors for this unusual but healthy take on pesto. Use it to highlight the versatility of UP Certified olive oil in everyday cooking. This spread is amazing on an array of foods or simply as a dip or spread. Think about layering this in lasagna, or adding a little vinegar or lemon juice to make an unusual, creamy “green goddess” dressing. Let your imagination be your guide. Ingredients 2 cups shelled shelled edamame 1/3 cup toasted shelled pumpkin seeds 1/2 cup UP certified olive oil – 2 cloves garlic 1/3 cup …

Ultimate Polenta Recipe! *Vegan*

Photo and Recipe credit to Radha Hamilton Polenta is a hearty and amazingly delicious dish made from boiled cornmeal. What follows is a simple recipe that truly highlights fresh, UP Certified Extra Virgin Olive Oil. This recipe is a crowd pleaser that requires very few steps! Ingredients 1 Cup Polenta style ground cornmeal 1 teaspoon garlic powder 1 Tablespoon UP Extra Virgin Olive Oil 2 teaspoons Garlic Olive Oil Sea salt and fresh ground pepper to taste Red pepper flakes Additional Garlic Olive Oil for finishing Directions Bring 4 cups of lightly salted water to a boil in a medium …

Ultimate Polenta Recipe! *Vegan*

Photo and Recipe credit to Radha Hamilton Polenta is a hearty and amazingly delicious dish made from boiled cornmeal. What follows is a simple recipe that truly highlights fresh, UP Certified Extra Virgin Olive Oil. This recipe is a crowd pleaser that requires very few steps! Ingredients 1 Cup Polenta style ground cornmeal 1 teaspoon garlic powder 1 Tablespoon UP Extra Virgin Olive Oil 2 teaspoons Garlic Olive Oil Sea salt and fresh ground pepper to taste Red pepper flakes Additional Garlic Olive Oil for finishing Directions Bring 4 cups of lightly salted water to a boil in a medium …

Blenheim Apricot & Olive Oil Cake

Ingredients 2 cups Semolina 1 tablespoon Baking Powder 1½ teaspoon Baking Soda ½ teaspoon Salt 1 cup cane sugar, divided 2 Eggs 1¼ cups Buttermilk ¾ cup UP Extra Virgin Olive Oil ( I used Melgarejo Frantoio) 1 teaspoon Vanilla zest of 1 lemon 4 medium sized ripe apricots, pitted and cut in half ⅔ cup honey ¾ cup Blenheim Apricot White Balsamic Instructions Preheat the oven to 350 degrees F. Line the bottom of a 13 x 9″ rectangular baking pan with parchment paper and grease the sides and paper with a tablespoon of olive oil. In a large …

Blenheim Apricot & Olive Oil Cake

Ingredients 2 cups Semolina 1 tablespoon Baking Powder 1½ teaspoon Baking Soda ½ teaspoon Salt 1 cup cane sugar, divided 2 Eggs 1¼ cups Buttermilk ¾ cup UP Extra Virgin Olive Oil ( I used Melgarejo Frantoio) 1 teaspoon Vanilla zest of 1 lemon 4 medium sized ripe apricots, pitted and cut in half ⅔ cup honey ¾ cup Blenheim Apricot White Balsamic Instructions Preheat the oven to 350 degrees F. Line the bottom of a 13 x 9″ rectangular baking pan with parchment paper and grease the sides and paper with a tablespoon of olive oil. In a large …

Serrano Honey Vinegar Mustard with Garlic Olive Oil

Ingredients 4 tablespoons whole brown mustard seed 1/2 cup ground yellow mustard powder 1/3 cup water 1/2 cup Serrano Honey Vinegar 2 tablespoons Garlic Olive Oil (or other olive oil) 2 teaspoons salt Directions Grind the whole brown mustard seeds in a spice grinder for 15 seconds or with a mortar and pestle. They should be cracked but not fully ground to powder. Combine the slightly crushed seeds, mustard powder and salt in a small bowl with the salt. Mix in the wet ingredients including olive oil. It may seem runny but will thicken as it sits and once refrigerated. …

Serrano Honey Vinegar Mustard with Garlic Olive Oil

Ingredients 4 tablespoons whole brown mustard seed 1/2 cup ground yellow mustard powder 1/3 cup water 1/2 cup Serrano Honey Vinegar 2 tablespoons Garlic Olive Oil (or other olive oil) 2 teaspoons salt Directions Grind the whole brown mustard seeds in a spice grinder for 15 seconds or with a mortar and pestle. They should be cracked but not fully ground to powder. Combine the slightly crushed seeds, mustard powder and salt in a small bowl with the salt. Mix in the wet ingredients including olive oil. It may seem runny but will thicken as it sits and once refrigerated. …

Chia, Blueberry & High Phenol UP Hojiblanca Olive Oil Smoothie

Ingredients 2 cups frozen blueberries 1/3 cup Strawberry Balsamic 1 fresh banana (cut up) 1 cup packed fresh baby kale 1/4 cup Hojiblanca extra virgin olive oil 2 tablespoons chia seeds Directions Soak the chia seeds in 1/3 cup Strawberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth. Makes 2 generous portions or 4 smaller servings

Chia, Blueberry & High Phenol UP Hojiblanca Olive Oil Smoothie

Ingredients 2 cups frozen blueberries 1/3 cup Strawberry Balsamic 1 fresh banana (cut up) 1 cup packed fresh baby kale 1/4 cup Hojiblanca extra virgin olive oil 2 tablespoons chia seeds Directions Soak the chia seeds in 1/3 cup Strawberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth. Makes 2 generous portions or 4 smaller servings

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