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Desserts & Drinks
This drink is a special treat for our olive oil lovers. In our shop, we always talk about how our balsamic vinegars go well in specialty drinks, but we never think about olive oil.
Not too long ago, we had the oppertunity to Zoom call with our distrubitor and the farm owners of our popular Spanish Melgarejo Hojiblanca Extra Virgin Olive Oil. We learned so much in this call, but what caught our attention is when they told us their olive oil goes very well in gin and tonics. Intrigued, we tried it that very evening. And it was good! We couldn't resist sharing this with you!
Our Spanish Hojiblanca is floral with a green almond center and notes of melon. The lingering Szechuan peppercorn sensation is indicative of high phenol content. Our greenest oil, with high fruitiness scores, is always awarded
Not too long ago, we had the oppertunity to Zoom call with our distrubitor and the farm owners of our popular Spanish Melgarejo Hojiblanca Extra Virgin Olive Oil. We learned so much in this call, but what caught our attention is when they told us their olive oil goes very well in gin and tonics. Intrigued, we tried it that very evening. And it was good! We couldn't resist sharing this with you!
Our Spanish Hojiblanca is floral with a green almond center and notes of melon. The lingering Szechuan peppercorn sensation is indicative of high phenol content. Our greenest oil, with high fruitiness scores, is always awarded
Ingredients
- Gin
- Robust Spanish Melgarejo Hojiblanca Extra Virgin Olive Oil
- Tonic water
Directions
- Pour gin and tonic together into glass (choose prefered amount to each)
- Drizzle the Hojiblanca Extra Virgin Olive Oil into glass; enough to leave small bubbles at the top. Enjoy!
This recipe is great to have on a hot day, or for a party. If you want to add a little extra to the drink, turning it into a cocktail is always fun.
Our Blackberry-Ginger Balsamic is wonderfully sweet, pleasingly tart and aromatic with the clean, natural flavor of ginger. It is great to spruce up any drink.
Note: This recipe makes 13 servings. Cut the portions into 1/4th if you want a smaller serving size.
Our Blackberry-Ginger Balsamic is wonderfully sweet, pleasingly tart and aromatic with the clean, natural flavor of ginger. It is great to spruce up any drink.
Note: This recipe makes 13 servings. Cut the portions into 1/4th if you want a smaller serving size.
Ingredients
- 8 cups cold water
- 2 cups sugar
- 3 strips lemon peal
- 2 1/2 cups lemon juice (about 12 lemons)
- 1/2 cup Black-berry Ginger Dark Balsamic Vinegar
- 1 cup strawberries
- 1 cup blueberries
- Ice cubes
- Seltzer or club soda
- Vodka (optional)
Directions
- In a 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally. Cover saucepan and boil for 3 minutes. Remove saucepan from heat and cool slightly.
- Meanwhile, in food processor, pulse berries until pureed. Put into medium-mesh sieve set over large bowl and pres berry mixture with back of spoon; discard what is left in sieve.
- Remove peel from syrup; stir syrup into berry puree with lemon juice, balsamic vinegar and remaining 4 cups water.
- Pour into a large pitcher with tight-fitting lid. Refrigerate until cold, at least 3 hours or up to 2 days. Serve over ice.
- Add seltzer, club soda, or Vodka to taste. Garnish with berries. Enjoy!
It's getting close to that time of year that just about every New England person loves to celebrate. Halloween! So to get you all into the spirit, our recipe for this week is Blood Orange Brownies! It is simple to make, and the rich citrus flavor adds a little something extra to the chocolate!
Our Blood Orange Olive Oil is exceedingly versatile. As the Blood Oranges and Tunisian olives ripen, they are pressed together to form this beautiful combination of whole, fresh citrus fruits crushed with olives. This Olive Oil accentuates the chocolate in this simple recipe while reducing the amount of saturated fat found in traditional brownies.
Our Blood Orange Olive Oil is exceedingly versatile. As the Blood Oranges and Tunisian olives ripen, they are pressed together to form this beautiful combination of whole, fresh citrus fruits crushed with olives. This Olive Oil accentuates the chocolate in this simple recipe while reducing the amount of saturated fat found in traditional brownies.
Ingredients
- 2/3 cup all purpose flour
- 1/2 cup unsweetened cocoa
- 1 Tbsp. baking powder
- 1/4 tsp salt
- 1 cup light brown sugar, packed
- 1/3 cup Blood Orange or Navel Orange Olive Oil
- 2 large eggs
Directions
- Preheat the oven to 350° F. Lightly grease an 8-inch square baking pan.
- Mix together flour, cocoa, baking powder and salt, then set aside.
- Beat remaining ingredients, including Olive Oil, in a mixing bowl on medium speed until well combined. Add flour mixture, mixing on low speed until just combined, pour batter into a pan and bake 22-25 minutes, or until brownies begin to slightly pull away from the side of the pan.
- Cool in pan on baking rack and cut into 9 squares. Enjoy!
Scones bring out such a warm comforting feeling for the holiday season. We went on the more unique side to this recipe by using our Rosemary Olive Oil.
Our Rosemary Olive Oil is made with fresh wild rosemary. It is crushed in the early harvest. It is fresh picked, and certified organic Chetoui olives using 100% mechanical cold extraction methods. This fused olive oil embodies the heart and soul of rosemary. It is complex and aromatic.
Our Rosemary Olive Oil is made with fresh wild rosemary. It is crushed in the early harvest. It is fresh picked, and certified organic Chetoui olives using 100% mechanical cold extraction methods. This fused olive oil embodies the heart and soul of rosemary. It is complex and aromatic.
Ingredients
- 2 1/2 cups all purpose flour
- 6 Tbsp. sugar
- 1 Tbsp. baking powder
- 3/4 tsp sea salt
- 1/2 tsp ground nutmeg (fresh), plus 1/4 tsp for glaze
- 2 Tbsp. unsweetened dried cranberries (chopped)
- 1 tsp fresh rosemary (minced), plus more for dressing on top
- 2 Tbsp. Rosemary Olive Oil
- 6 Tbsp. unsalted butter (chilled and diced)
- 1 cup half-and-half, plus 2 tablespoons more for brushing on top
- 1 tsp vanilla bean paste, plus 1/2 tsp for glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons water
Directions
- Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Combine flour, sugar, baking powder, salt, nutmeg, dried cranberries, and rosemary in a large bowl.
- Cut butter, using a fork to mash until it looks like a course meal. Whisk together the half and half, rosemary olive oil, vanilla bean paste, and butter and stir into the flour mixture.
- Put the dough onto a lightly floured surface. Roll the dough out into a circle about 7 inches in diameter and 3/4 inch thick. Cut into 8 equal wedges.
- Place scones on baking sheet. Lightly brush tops with half-and-half and bake until puffed and light golden brown, about 14 to 16 minutes. Let cool.
- Whisk together powdered sugar, 1/2 tsp vanilla bean paste, 1/4 tsp freshly ground nutmeg, and 2 to 3 Tbsp. of water for the glaze, adding water a little at a time until desired consistency. Dip the tops of the scones in glaze.
- Sprinkle rosemary leaves on top. Let glaze set completely before serving. Enjoy!
Cinco de Mayo is next week! Lets celebrate it with a drink! This recipe is very easy to make and delicious!
Our Black Cherry is concentrated with natural flavorings and combined with aged Balsamic Vinegar. It produces a sweet, fragrant and very rich flavor that has garnered rave reviews from gourmet customers.
Note: The recipe offers the minimal amount of time the fruit sits for. We highly recommend, once mixing the wine in, to let it sit all day or over night. We found that the ingredients blend magnificently together when given the time.
Our Black Cherry is concentrated with natural flavorings and combined with aged Balsamic Vinegar. It produces a sweet, fragrant and very rich flavor that has garnered rave reviews from gourmet customers.
Note: The recipe offers the minimal amount of time the fruit sits for. We highly recommend, once mixing the wine in, to let it sit all day or over night. We found that the ingredients blend magnificently together when given the time.
Ingredients
- 1 cup brandy
- 2 bottles strong Spanish red wine, chilled
- 2 Tbsp. sugar
- 1/2 cup Black Cherry Balsamic Vinegar
- 1/2 lemon, sliced
- 1 lime, sliced
- 1 blood orange, sliced
- 2 cups fruit: blackberries, blueberries, and sliced purple grapes
Directions
- Place the lemon, lime, orange, fruit, brandy, sugar, and Black Cherry Balsamic Vinegar, into a two gallon jar or pitcher. Let it sit for two hours.
- Add the wine and mix the ingredients. Enjoy!
We are celebrating our 5 year anniversary! Join us today by making an olive oil cake!
Our Whole Fruit Blood Orange is exceedingly versatile. As the Blood Oranges and Tunisian olives ripen, it is pressed together to form this beautiful combination of whole, fresh citrus fruits crushed with olives.
Our Whole Fruit Blood Orange is exceedingly versatile. As the Blood Oranges and Tunisian olives ripen, it is pressed together to form this beautiful combination of whole, fresh citrus fruits crushed with olives.
Ingredients
- 3/4 cup Blood Orange or Navel Orange Olive Oil, plus more for the pan
- 2 cups all-purpose flour, plus more for the pan
- 1/2 tsp. kosher salt
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1 1/2 cups granulated sugar, plus 2 Tbsp. for sprinkling
- 3 large eggs, at room temperature
- 1 Tbsp. freshly grated blood orange, plus 2 Tbsp. fresh blood orange juice
- 1 cup whole milk, at room temperature
- Confectioner sugar (for decoration)
Directions
- Heat the oven to 375° F. Grease a 9-inch round cake pan using the olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
- In a large bowl, whisk together the flour, salt, baking powder and baking soda.
- In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 Tbsp. sugar.
- Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Dust confectioner sugar on top for decoration. Enjoy!
We are going to put a little twist to a classic pie recipe! We love how bright and delicious it is! Great for any occasion; especially for the summertime.
Our zesty Persian lime is married with extra virgin olive oil, creating an unbelievably fresh, fragrant burst of citrus. This flavored oil will take your recipes to the next flavor dimension.
Our zesty Persian lime is married with extra virgin olive oil, creating an unbelievably fresh, fragrant burst of citrus. This flavored oil will take your recipes to the next flavor dimension.
Ingredients
- 1/4 cup Persian Lime Olive Oil
- 1/4 cup unsalted butter, plus 1/4 cup melted
- 3/4 cup Sour Cream
- 2 1/4 cups miniature marshmallows
- 1/2 lb. or 12 oz. white chocolate morsels
- 3 Tbsp. fresh lime juice
- Finely grated zest of 2 limes (about 1 Tbsp.)
- 1 cup granulated sugar
- 5 graham crackers, crushed
- 1/4 cup light brown sugar
Directions
- Grease an 8" X 8" square pan. Combine sugar, lime zest, Lime olive oil, lime juice, butter and Sour Cream in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling over medium heat or until a candy thermometer reaches 238° F.
- Mix the crushed graham crackers, brown sugar and melted butter in a small bowl.
- Remove saucepan from heat, stir in marshmallows and white chocolate until melted and mixture is smooth.
- Immediately pour fudge into greased pan. Add the crumble mix evenly on top. Let it rest for about 10 minutes to cool off.
- Refrigerate for at least an hour. When cool and firm, cut out fudge. Enjoy!
This is a great twist to a classic holiday dessert! It is delicious!
Our Dark Chocolate Balsamic Vinegar is rich, thick and resounds with the complexity of three different chocolates responsible for the depth of its' flavor.
Our Butter Olive Oil is naturally infused with the rich flavor of butter by using only plant-based ingredients. Use this golden, vegetarian, dairy free olive oil as a butter substitute in baking or anywhere you might use melted butter, such as, over hot popcorn.
Our Dark Chocolate Balsamic Vinegar is rich, thick and resounds with the complexity of three different chocolates responsible for the depth of its' flavor.
Our Butter Olive Oil is naturally infused with the rich flavor of butter by using only plant-based ingredients. Use this golden, vegetarian, dairy free olive oil as a butter substitute in baking or anywhere you might use melted butter, such as, over hot popcorn.
Ingredients
- 4 eggs
- 1 cup dark packed brown sugar
- 1/2 cup light corn syrup
- 2 Tbsp. Kalúa
- 3 Tbsp. Dark Chocolate Balsamic Vinegar
- 1/2 tsp salt
- 3 Tbsp. Butter Olive Oil
- 2 cups pecans, chopped, lightly toasted
- 9" deep-dish unbaked pie crust
- 1/3 cup nice looking pecan halves
- 1 (4oz.) Ghirardelli semi-sweet chocolate, chopped
Directions
- Preheat the oven to 400° F
- Blind bake pie shell for 15 minutes, or until golden brown. Let it cool.
- Beat eggs in a large bowl. Add brown sugar, corn syrup, Kalúa, dark chocolate balsamic, salt and butter olive oil to eggs. Mix thoroughly.
- Sprinkle chopped pecans and chopped chocolate in the pie shell. Pour egg mixture over pecans. Arrange pecan halves around the edge of the filling next to the crust for decoration.
- Bake the pie on the middle rack of the oven for 10 minutes. Reduce heat to 325 F. Continue baking for 25 to 35 minutes, or until set. Enjoy!
This is a fun and easy recipe to make, especially with your little ones! Perfect for the holiday season!
Although there are many recipes out there for Thumbprint cookies, this specific recipe comes from a phenomenal cookbook and we highly recommend it to anyone that loves to bake cookies. From America's Test Kitchen "The Perfect Cookie" you will find fun, simple and unique recipes that end up, well, just perfect.
You can use any seedless jam, but the one we used is our Seedless Blackberry Jam.
Although there are many recipes out there for Thumbprint cookies, this specific recipe comes from a phenomenal cookbook and we highly recommend it to anyone that loves to bake cookies. From America's Test Kitchen "The Perfect Cookie" you will find fun, simple and unique recipes that end up, well, just perfect.
You can use any seedless jam, but the one we used is our Seedless Blackberry Jam.
Ingredients
- 1/2 Cup Seedless Blackberry Jam
- 2 1/4 Cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 12 Tbsp. unsalted butter, softened
- 2/3 cup sugar
- 3 oz. cream cheese, softened
- 1 large egg
- 1/2 tsp vanilla extract
Directions
- Adjust oven rack to middle position and heat oven to 350° F. Line 2 baking sheets with parchment paper.
- Fill a small zipper-lock bag with jam and set aside. Whisk flour, salt, baking soda, and baking powder together in a medium size bowl. Using a stand mixer fitted with the paddle, beat the butter and sugar on medium speed until fluffy, 3-6 minutes.
- Add cream cheese, egg, and vanilla and beat until combined, about 30 seconds.
- Reduce speed to slow, slowly add flour mixture, and mix until incorporated.
- Working with 1 1/2 tsp dough at a time, roll into balls and space them 1 1/2 inches apart on prepared sheets. Using greased rounded 1 tsp measure, make indentation in center of each dough ball.
- Bake cookies, 1 sheet at a time, until just beginning to set and lightly browned
Easter is almost here and we're guessing many of you are trying to figure out your menu for the big day. This recipe will add a lovely brightness to the meal. We like to cut it up into squares so then it's easy for everyone to just grab and nibble on it.
Our Sicilian lemon white balsamic is playfully tart and pleasantly sweet. It is perfectly balanced with acidity and a crisp, lemon flavor and aroma.
Harvested in Australia, our lemon olive oil is produced by crushing whole, fresh lemons in an early harvest at the stage when the olives are green.
Our Sicilian lemon white balsamic is playfully tart and pleasantly sweet. It is perfectly balanced with acidity and a crisp, lemon flavor and aroma.
Harvested in Australia, our lemon olive oil is produced by crushing whole, fresh lemons in an early harvest at the stage when the olives are green.
Ingredients
- 6 oz. whole fresh raspberries
- 2 Tbsp. Sicilian Lemon White Balsamic Vinegar
- 2 eggs
- 1 cup granulated sugar & another 1 Tbsp.
- 1 Tbsp. Lemon Olive Oil
- 1 8 oz. brick of full fat cream cheese at room temperature
- 4 oz. vanilla wafer cookies
- 1 1/2 Tbsp. melted butter
Directions
- Use baking spray or butter to grease an 8" pan. Cut a piece of parchment slightly kess than 8" wide, and long enough to hang over the side of the pan. Line the pan and spray or butter the parchment.
- Crush the cookies. Mix with the butter and press into the pan.
- In a small saucepan combine the ingredients. Bring to a boil, smushing the berries with a spatula. Simmer for about 3-5 minutes until thickened. Strain over a bowl smushing the berries in the strainer with the spatula to get all the juice and pulp, but no seeds. Return the juice to the oan and thicken some more if it needs it.
- Using an electric mixture with a paddle attachment, mix the eggs, sugar, and olive oil until light yellow and frothy. Add the cream cheese a Tbsp. at a time mixing well between additions and scraping bowl down the bowl. After all the cream cheese is added mix on medium speed for abuot 3 more minutes.
- Spread over the crust. Put blobs of raspberry mix over the cheese mix. Using a sharp knife drag the berry mix through the cheese mix making decorative patterns.
- Bake in a 350° F oven for 30 minutes or until set, but not brown on top, turning the pan halfway through baking.
- Let the cheesecake cool for a bit before cutting evenly into squares. Enjoy!