Recipes — House Blend Olive Oil

Winter Grain Salad

Winter Grain Salad

Winter Grain Salad - Using our House Blend or Tuscan Herb Olive Oils in the salad and our Mint or Lime Olive Oils in the Dressing along with the Bianco White Balsamic.  This salad has a great texture and wonderful flavour. Tested at our 2018 Customer Appreciation Day. A great way to "spruce" up your menu!

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Savory Ricotta Scones

Savory Ricotta Scones

Savory Ricotta Scones -  Using our House Blend Olive Oil these scones are light and fluffy and would make a great base for Eggs Benedict. Want something sweet? Add some blueberries or other fruit for a nice sweet flavor.

*Tested at our 2018 Customer Appreciation Day

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Radicchio, Pear, and Arugula Salad

Radicchio, Pear, and Arugula Salad

Dressing Ingredients:1/4 c. House Blend Olive Oil2 Tbsp. Cinnamon Pear Balsamic1/2 tsp. kosher salt1/2 tsp. freshly ground black pepper Salad Ingredients:2 (8oz.) heads radicchio or endive, halved and chopped into 1 inch pieces3 c. baby arugula2 ripe but firm Asian or Bosc pears, cored, halved and cut into lengthwise into 1/4 inch thick slices1/4 c. walnut pieces, toasted1 – 2 oz. goat cheese Instructions: For the dressing: In a small bowl, whisk together the oil, vinegar, salt and pepper until smooth. For the salad: Saute pears in oil until they are soft and caramelized. Then drizzle on balsamic. In a...

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Celery Root Remoulade

Celery Root Remoulade

Ingredients: 1 egg yolk 1 1/2 Tbsp. SMAK DAB White Wine Herb Mustard 3/4 c. House Blend Olive Oil 3 Tbsp. Sicilian Lemon White Balsamic kosher salt and freshly ground black pepper, to taste 1 large celery root (or 2 medium, about 1 1/2 lbs.), peeled 2 Tbsp. minced flat leaf parsley Instructions: Arrange a damp tea towel in a circle on a work surface. Set a bowl over tea towel (to help prevent the bowl from slipping). Add egg yolk and mustard; whisk to combine. While whisking, pour in 1 tsp. House Blend Olive Oil a few drops at...

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Maple Balsamic Glazed Pork Medallions

Maple Balsamic Glazed Pork Medallions

Ingredients:1/3 c. Maple Balsamic2 tsp. Dijon mustard1 pork tenderloin, trimmed, sliced into 1 inch medallions, then pounded2 tsp. House Blend Olive Oil Instructions: Vermont Maple Balsamic Vinegar adds a sweet and tart flavor while Dijon mustard adds a savory note. This outstanding entree is takes pork to a different level. Whisk Dijon mustard and Vermont Maple Balsamic together. Heat Milanese Gremolata Olive Oil in a nonstick skillet over med-high heat. Salt and pepper tenderloin medallions and place in skillet. Sear about 4 minutes each side. Add Balsamic and Dijon mixture. Cook another minute or two, turning pork to coat evenly. Place on...

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Greek Pita

Greek Pita

Ingredients: 24 pitas 4 c. cooked riceGarlic Olive Oil2 potatoes, peeled and cubed4 hard cooked eggs, dicedEggplantOlives, black and greenTomatoes, dicedRed onion, diced1/2 c.Tuscan ( or House Blend Olive Oil)1 c. Creamy Peppercorn Whiskey Finishing Sauce1 Tbsp. Oregano Balsamic1/2 tsp. pepperchick peas Instructions: Preheat oven to 325 degrees. Bring a large pot of salted water to a boil. Add potatoes and cook till tender but still firm, about 15 min. Drain, cool and chop. Dice eggplant and toss with the oregano balsamic and roast at 325 until golden brown. Cool the eggplant. Mix all ingredients together. Once all ingredients are...

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Paella

Paella

Ingredients: 4 Tbsp. House Blend or Lemon Olive Oil1 onion, chopped2 cloves garlic, minced1 red bell pepper, chopped4 oz. ground Spanish chorizo sausage2 skinless, boneless chicken breasts, cut into 1" cubes1 - 12 oz. pkg. Arborio rice5 c. chicken broth1/8 c. Oregano White Balsamic1/3 c. white wine1 pinch saffronSalt and pepper to taste2 squid, cleaned and cut into 1" pieces2 tomatoes, seeded and chopped1/2 c. frozen peas12 large shrimp, peeled and de-veined1 1b. mussels, cleaned and de-bearded1/4 c. chopped parsley8 slices of lemon, for garnish Instructions: Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper....

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Imam Bayildi (or Stuffed Eggplant)

Imam Bayildi (or Stuffed Eggplant)

Imam Bayildi (or Stuffed Eggplant) - Try something different with your eggplant, you won't be disappointed. A dish with Turkish flare. Uses House Blend or Lemon Olive Oil and Sicilian Lemon White Balsamic. Tested in our Turkish Cooking Class.

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