Recipes — Tuscan Herb Olive Oil

Tuscan Coleslaw

Tuscan Coleslaw

Ingredients:1 bag coleslaw mix1 pkg instant noodles broken1/2 c. Tuscan Herb Olive Oil3 Tbsp. Cinnamon Pear Balsamicseasoning package from instant noodles2 Tbsp. soy sauce1 Tbsp. sugar Instructions: Mix olive oil, vinegar, seasoning from noodles, soy sauce and sugar, pour over coleslaw and add noodles.

Read more →

Garlic-Herb Vinaigrette

Garlic-Herb Vinaigrette

Ingredients:1/2 c. Gala Apple Balsamic1-2 Tbsp.  Dijon mustard3 garlic cloves, mincedgenerous pinch of sea salt and black pepper2 Tbsp. fresh herbs or 2 tsp. dried (basil, oregano, chives, and thyme are all nice)1 1/2 c. Mild Extra Virgin Olive Oil (or try Basil or Tuscan Herb and then leave out the fresh herbs) Instructions:Combine all ingredients except olive oil in a jar. Stir well with a fork. Add olive oil, cover tightly, and shake well until combined. You can also use a blender and drizzle the oil in slowly while it is running. Serve over your basic green salad with added...

Read more →

BBQ Chicken Salad

BBQ Chicken Salad

BBQ Chicken Salad - Say goodbye to boring lettuce on your plate! The melt in your mouth, saucy chicken in the star of the show. Featuring the Espresso Balsamic, Lemon White Balsamic, and many more flavours combined from the other features in this salad.

Read more →

Stuffed Caprese Salad

Stuffed Caprese Salad

Stuffed Caprese Salad - An adorable appetizer! This small bite just pops with flavour as it is enhanced by the Basil or Tuscan Herb Olive Oils and the Traditional Balsamic. Alternately, try amping up a dull batch of tomatoes with the Oregano White Balsamic instead! Tested in a Private Cooking Class.

Read more →

Tomato and Olive Pizzette

Tomato and Olive Pizzette

Ingredients:6 oz. mozzarella, grated24 pitted black olives, diced3 plum tomatoes, diced4 Tbsp. Tuscan Herb Olive Oil for brushing and drizzling12 small basil sprigs Instructions: Preheat oven to 475. Place six bases on lightly oiled cookie tin dusted with cornmeal. Brush with Tuscan Herb olive oil, then sprinkle the base with mozzarella. Mix together tomatoes and olives and spoon over bases. Drizzle with oil and garnish with basil sprigs. Bake 10 minutes until base is crisp and golden.

Read more →

Arugula and Pine Nut Pizzette

Arugula and Pine Nut Pizzette

Ingredients:3 Tbsp. sun-dried tomato paste6 oz. mozzarella cheese, sliced1 oz. Arugula, chopped2 Tbsp. pine nuts2 tsp. flavored olive oil of your choice (Mushroom & Sage, Cilantro-Red Onion, Tuscan Herb, Garlic, or Basil) Instructions: Preheat the oven to 475°. Place six bases on lightly oiled cookie tin dusted with cornmeal. Spread with sun-dried tomato paste. Top with wild rocket and pine nuts. Drizzle or brush with the oil, and set aside for 20 minutes, or until puffed. Bake the pizzettes for 10 minutes, or until puffed and golden brown.

Read more →

Gorgonzola Pizzette

Gorgonzola Pizzette

Ingredients:6 oz Gorgonzola, crumbled12 cherry tomatoes, quartered2 tsp. Mushroom & Sage Olive Oil (or try Cilantro & Red Onion, Tuscan Herb, Garlic, or Basil Olive Oils)1/4 cup fresh basil leaves, torn into piecessalt & ground black pepper to taste Instructions: Preheat oven to 475°F. Place six bases on lightly oiled cookie tin dusted with cornmeal. Sprinkle gorgonzola cheese over the bases. Top with tomatoes, pressing them gently into the dough. Bake until pizzettes are golden brown, about 10 minutes. Drizzle pizzettes with oil and sprinkle them with basil. Season with salt and pepper.

Read more →

Tomato Basil Dip

Tomato Basil Dip

Ingredients:1/2 c. cream cheese2 tsp. Fire in the Kitchen Veggie Blaze or 1-2 tsp. dried basil2 tomatoes, chopped1 Tbsp. Basil Olive Oil1 Tbsp. Tuscan Herb Olive Oil1/2 c. shredded Cheddar cheese Instructions: Mix the cream cheese and Veggie Blaze together and let sit for a couple of hours in the fridge. In a bowl mix together tomatoes and oils. Let marinate for at least one hour. To serve, spread cream cheese on bottom of serving plate. Top cream cheese with tomato mixture (use a slotted spoon to eliminate some of the liquid). Top with shredded cheese. Serve with multigrain tortilla...

Read more →

Fontina and Prosciutto Pizzette

Fontina and Prosciutto Pizzette

Ingredients:3/4 c. grated Fontina cheese6 cherry tomatoes, quartered2 Tbsp. grated Parmesan cheese2 tsp. Tuscan Herb Olive Oil3 Tbsp. thinly sliced fresh basil3 oz. thinly sliced prosciutto, coarsely torn into strips Instructions: Preheat oven to 475°F. Place six bases on lightly oiled cookie tin dusted with cornmeal. Sprinkle rounds with Fontina cheese, dividing equally. Place 4 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. Bake pizzette until golden brown, about 10 minutes. Drizzle pizzette with Tuscan Herb Olive Oil, then sprinkle with basil and lightly with salt and pepper. Top with draped prosciutto strips.

Read more →

Cranberry Brie Crostini

Cranberry Brie Crostini

Ingredients:1 pkg. cranberries1 c. sugar1/2 c. water1 Brie wheel1 baguette3 Tbsp. Tuscan Herb Olive Oil2 Tbsp. Cranberry Pear Balsamic Vinegar Instructions: Add water, sugar and cranberries into saucepan, bring to a boil continuing to stir. Once they have boiled for 3 minutes, simmer for 10 minutes continuing to stir. Mix together the Tuscan Herb Olive Oil and Cranberry Pear Balsamic. Cut the baguette into slices, brush the baguette with the Tuscan Herb and the Cranberry Pear mixture, then toast at 275F for 5 minutes. Let cool. Spread 1 tsp cranberry sauce on top of baguette and top with a slice...

Read more →

Tomato and Basil Tart

Tomato and Basil Tart

Ingredients:2 med. (12oz.) heirloom tomatoes, cut into 1/8 inch thick slices2 Tbsp. thinly sliced basil leavesExtra Virgin Olive Oil for drizzlingkosher salt1 (9 inch) refrigerated pie crust or toasted flat breadFor the Pesto:2 c. fresh basil leaves1/4 c. toasted pine nuts1/2 tsp kosher salt, plus more to taste1/4 tsp. freshly ground black pepper, plus more to taste1/2 to 2/3 c. Tuscan Herb Olive Oil or Medium Extra Virgin Olive Oil 1/2 c. grated Parmesan cheese Instructions: For the Crust: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place pie crust on...

Read more →

Cucumber Bites

Cucumber Bites

Cucumber Bites - Delightfully cool, creamy and rich! These bites are on the healthy side, but still so fun and pleasing to make, serve, and eat! Featuring Lemon, Dill, and Tuscan Herb Olive Oils, with the Pinot Nero White Balsamic. Served at our Customer Appreciation Days.

Read more →

Pork Steak and Summery Grilled Vegetables

Pork Steak and Summery Grilled Vegetables

Ingredients:Steaks:4 medium pork shoulder steaks3 Tbsp. Tuscan Herbs Olive Oil (or try Mesquite Smoke Olive Oil)3 Tbsp. Peach White Balsamic2 Tbsp. Fire in the Kitchen Veggie Blaze or SmokeaterVegetables:2 stalks celery2 peppers, any color1 med-large beet1 c. cauliflower1 c. broccoli1 c. mushrooms2 Tbsp. Dill Olive Oil, plus some for drizzling1 Tbsp. Peach White Balsamicsea salt and pepper Instructions: Lay meat on cutting board in single layer. Pat dry with paper towels. Drizzle with Tuscan Herb Olive Oil and Peach White Balsamic and rub to coat meat entirely with oil and vinegar. Sprinkle on Veggie Blaze and rub to coat meat...

Read more →

Baked Stuffed Pasta with Pumpkin or Hamburger

Baked Stuffed Pasta with Pumpkin or Hamburger

Ingredients:Pumpkin or Hamburger Filling: 2 c. canned pumpkin OR  browned hamburger meat1/2 of an onion1 clove garlic1/2 c. shredded zucchini1/2 c. Ricotta cheese2 Tbsp. Garlic Olive Oil (or try Tuscan or Basil Olive Oil)1/2 tsp.  Smoked Pepper (or fresh ground pepper)Pasta and Sauce:1 pkg. Pacherri pasta (or Cannelloni)1 - 28 oz. can diced tomatoes6 oz. tomato paste1/2 of an onion1 clove garlic2 Tbsp. Tuscan Herb Olive Oil2 Tbsp. dried oregano2 Tbsp. dried basilOther:Mozzarella or Parmesan for toppingRoasted Pumpkin Seed Oil for finishingInstructions: In a large frying pan, saute onion, garlic, and zucchini in Garlic Olive Oil until soft. Add pumpkin...

Read more →

Italian Sausage Pasta with Creamy Rosé Sauce

Italian Sausage Pasta with Creamy Rosé Sauce

Ingredients:1/4 lb. pasta (like Italian Paccheri)1 1/2-2 medium size Roma tomatoes2 Tbsp. Garlic Olive Oil (or try Tuscan Herb or Basil Olive Oil)1/16 tsp. salt1/16 tsp. black pepper2 1/2 fresh basil leaves (or 1 heaping Tbsp. dried basil)1/2 c. heavy cream1/4 c. Traditional Balsamic Vinegar1/4 c. Feta cheesepinch Parmesan cheese, for garnish4 Italian Sausage links Instructions: Pasta: Boil pasta as per directions on box until al dente. Drain and transfer to bowl.Bruschetta Mix: Wash, core, and dice tomatoes to 1/4 inch pieces, and place in small bowl. Wash, dry, and cut basil leaves into thin strips. Combine tomatoes, basil 2...

Read more →


Print Friendly and PDF