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Walla, Walla, WA | 509-529-7537

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. …

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