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Cremini, Blue Cheese, & Wild Mushroom & Sage Olive Oil Flat Bread

Recipes

Cremini, Blue Cheese, & Wild Mushroom & Sage Olive Oil Flat Bread

I apologize in advance to all you “mushroom-haters” out there, but I’m squarely on “Team Mushroom”, as if you couldn’t tell. Here I’ve layered glorious mushroom upon more mushroom, using the Wild Mushroom & Sage Olive Oil in the dough, and also with the caramelized mushroom topping. The results are a simple yet supremely satisfying flat bread that begs to be served alongside a crisp, vibrant salad with a bit of acidity.Flat Bread Dough 2 1/2 cups of AP unbleached flour1 cup warm water2 tablespoons Wild Mushroom & Sage Olive Oil2 teaspoons active dry yeast1 teaspoon salt1 teaspoon granulated sugarMushroom...

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Roasted Beet Salad With Fresh Goat Cheese & Toasted Pecans

Recipes

Roasted Beet Salad With Fresh Goat Cheese & Toasted Pecans

Ingredients1 1/2 pounds fresh beets8 oz. Chevre (fresh goat cheese)6 cups baby arugula or mixed greens1 cup whole pecans, toasted1/4 cup + 2 tablespoons Cranberry-Pear White Balsamic Vinegar1 tablespoon good quality grainy mustardfresh ground pepper to taste1/3 cup + 2 tablespoons UP extra virgin olive oil DirectionsPreheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This...

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Shaved Brussels Sprouts With Melgarejo Arbequina, Lemon Argumato Olive Oil & Parmesan Cheese

Recipes

Shaved Brussels Sprouts With Melgarejo Arbequina, Lemon Argumato Olive Oil & Parmesan Cheese

My husband hated Brussles sprouts until… 10 Ingredients.1 pound Brussles sprouts, stem end trimmed off2 large shallots, thinly sliced1/4 cup shave Parmesan cheese1/4 cup Melgarejo Arbequina1 tablespoon Lemon Agrumato (fused) olive oil2 tablespoons fresh squeezed lemon juicesea salt to tastefresh ground pepper to taste Directions Shave or slice the Brussles sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill. In a large saute pan, heat the arbequina olive over medium-high heat. Begin by sauteing the shallots until...

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Dark Chocolate And Manderin Argumato Olive Oil Madeleines

Dark Chocolate And Manderin Argumato Olive Oil Madeleines

Absolutely mind blowing. Here’s a perfect example of using olive oil not simply because it’s amazingly good for the human body, but also because if used in the proper context, it can elevate even the most humble of culinary applications. The bright, citrus notes of the Mandarin Agrumato (fused) Olive Oil play beautifully with the deep, earthy, rich dark chocolate. The exterior edges are just ever so barely caramelized, while the middles are ethereal and moist. Ingredients1 cup flour + 1/4 cup for pan1/3 cup cocoa1/2 teaspoon baking powderpinch of salt1/2 cup granulated sugar2 large eggs1/3 cup Mandarin Agrumato (fused)...

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Grilled Artichoke Pesto Zucchini Bites

Grilled Artichoke Pesto Zucchini Bites

Ingredients•2 lbs zucchini (about 2-3 large zucchini)•9 oz package frozen artichoke hearts, thawed and squeezed of excess water•zest of 1 lemon•1 tbsp lemon juice•2 cloves garlic, roughly chopped•the leaves of half a bunch of parsley (about a cup)•1/4 cup walnuts•pinch of salt and pepper•1/4 cup Ultra Premium extra virgin olive oil•1 oz parmigiano reggiano, grated (about 1/2 cup) Directions Cut the stem off the zucchinis, then use a mandolin to slice them into long thin ribbons. They should be about 1/8 inch thick, if they’re too thin they won’t stand up on the own, but if they’re too thick, they...

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