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4 lbs of chicken "party" wings 2 tablespoons of Garlic EVOO (or oil of your choice) 1/2 teaspoon of black pepper 3/4 cup of Blackberry-Ginger Dark Balsamic Vinegar 1/4 cup of soy sauce (or Neapolitan Herb Dark Balsamic) Directions: Combine soy sauce (or Neapolitan Herb Dark Balsamic), Blackberry-Ginger, Garlic EVOO, and wings in a large zip lock 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, 25 to...

3 - 15.5 cans of white cannelli beans, drained (or 2.5 cups cooked, cooled & drained) 2 cloves of fresh garlic 1/3 cup of Herbs De Provence EVOO 1 tablespoon of fresh squeezed lemon juice Sea salt to taste Additional UP Extra Virgin Olive Oil for drizzling Place the beans, garlic, Herbs De Provence Olive Oil, and lemon juice in the bowl of a food processor or blender until creamy and smooth. Adjust salt on the salt level of the beans. Refridgerate until the bean spread becomes a bit thick. Mediterranean Summer Salad: 1 cup of cucumber cut 1" thick...

1/2 cup of cooked black bean, or canned beans, drained and rinsed 1/2 cup of canned, corn, drained, or thawed frozen corn 1/2 cup of chopped red or green bell pepper 1/2 cup of diced tomatoes 1/4 cup of chopped red onion 2 tablespoons of Ultra Premium Extra Virgin Olive oil 2 teaspoons of lime juice salt and black pepper toss the beans, corn, bell pepper, tomatoes, and onion together in a bowl. Whisk the olive oil and lime juice together and season with salt and pepper. Stir the dressing into the beans and vegetables. Recipe from The Pink Ribbon...

Celeste Oliva will be closed today, July 4th, 2018. We will re-open tomorrow. May everyone have a safe and great memorial week.

2 tablespoons ultra premium extra virgin olive oil 1 garlic clove, minced (by hand or put through a garlic press) 1 cup of drained canned artichokes cut into quarters (about half a 14 ounce can) Salt 1 tablespoon capers, rinsed and drained 3 ounces peeled shrimp, rinsed and patted dry Heat the olive oil in a medium pan over medium-low heat. Add the garlic and cook until just translucent but not browned, 2 to 3 minutes. Stir in the artichokes, season with salt, and cook until they have absorbed most of the oil, 8 to 10 minutes. Add the capers...