top of page



Ginger Honey

Soy Salmon

2 to 2.5 lbs whole salmon fillet with skin on
4 TB Honey Ginger White Balsamic
4 TB regular strength soy sauce
2 TB Cilantro & Roasted Onion Olive Oil
2 TB Japanese Toasted Sesame Oil
1 TB of Honey
1 fresh lemon
6 cloves garlic, minced
1 TB freshly grated ginger
1/4 tsp freshly ground black pepper
1 red onion – chopped
2 stalks green onions, thinly sliced
1 seedless chopped Jalapeno – optional
Parsley for garnish

Use paper towels to thoroughly dry salmon fillet, removing excess moisture. Place salmon in a large glass baking dish and set aside.
In a bowl, use a hand whisk to mix together the Honey Ginger Balsamic, soy sauce, honey, Cilantro & Roasted Onion Olive Oil, Japanese Toasted Sesame oil, garlic, ginger, black pepper, green onions, lemon juice from fresh lemon, chopped onions and jalapeno. Pour mixture evenly over the salmon, ensuring salmon is coated with marinade. Cover and chill at least 6 hours to overnight, if possible.
Remove salmon from fridge and let sit at room temp while oven preheats to 350F (with rack on middle position) Transfer salmon to a large piece of aluminum foil and large rimmed baking sheet. Salmon should be skin-side down. Evenly distribute marinade over salmon. Cover salmon with aluminum foil and bake 10 minutes.
Remove the salmon from oven, move rack to upper position, and place salmon back on rack. Broil on high for about 5 minutes, watching carefully so salmon doesn’t burn. It should reach a nicely light golden color on top. Remove salmon from heat immediately and serve.


Shredded Chicken Flautas

For the shredded chicken:
2 pounds boneless, skinless chicken breasts or thighs
1/2 medium yellow onion – thinly sliced
1 medium tomato
2 cloves garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon of canned chipotle pepper
¼ cup of water
Pinch of sugar
1 Tablespoon of Cilantro & Roasted Onion Olive Oil
For the flautas:
16 corn tortillas
Chipotle Infused Olive Oil, for frying
Shredded lettuce
Crema – sour cream
Sliced avocado

Make the shredded chicken:
In a large pot boil chicken with kosher salt. Shred once cooked and cooled. – set aside
In a blender – mix tomato, garlic, canned chipotle peppers, ¼ cup of water, black pepper a pinch of salt and sugar.
In a skillet sauté sliced onions using the Cilantro & Onion Olive Oil until translucent, then add your shredded chicken and the tomato chipotle sauce. Cook until juices are absorbed into the chicken.

Make the flautas:
Warm the tortillas. If using the microwave, stack the tortillas on a plate and cover with damp towel. Microwave until pliable, 10 to 15 seconds.
Spoon 1 tablespoon of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas.
Add enough Chipotle infused Olive Oil to a Dutch oven so that it comes up about 2 inches.
Using tongs, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.
Transfer the flautas to the baking sheet and place in the oven until all flautas have been fried.
Serve warm with shredded lettuce, crema, and avocado slices.


Conchigliette with Pork & Mushroom 

1 pound ground pork, beef or even turkey, but preferably freshly-ground pork
2 cups finely diced wild mushrooms
1/2 cup grated Pecorino cheese
2 large shallots, sliced
3 cloves garlic, chopped
2 medium carrots finely diced
1 stalk celery, finely diced
2 cups good quality red wine
1 cup crushed tomatoes
2" sprig fresh thyme
salt and fresh ground pepper to taste
1/4 cup peppery, Koroneiki or Manzanillo EVOO
1 tablespoon black truffle oil
1 pound dried conchigliette, cooked - you can use any other short cut pasta that will hold the sauce well such as rigatoni or mostaccioli.

In a large, heavy bottom pot heat the olive oil over medium-high heat. Add the pork and brown well, breaking the meat up in to the smallest pieces possible, for about 5 minutes. Remove the meat to a bowl and reserve. To the same pot add the mushrooms and sauté until caramelized, about 5 minutes, scraping up any bits of browned meat, and stirring occasionally.

Add the shallots, carrot, and celery and sauté for another two minutes. Add the garlic and sauté for another minute. Deglaze the pan with the red wine and reduce by half. Add the tomatoes and thyme and reduce the heat to low and cover. Cook at barely a simmer, covered, over low heat for 1 hour, stirring occasionally. Add a few tablespoons of stock or water to the sauce if it loses too much moisture.

Taste the sauce and adjust the seasoning with sea salt and freshly ground pepper.

Add the just drained, al dente pasta to the pot with the sauce and continue to cook the pasta along with a tablespoon or so of the pasta water. Cook for a minute stirring to completely sauce the pasta.

Portion the pasta into servings and top each with fresh grated Pecorino cheese, and a few drops of black truffle oil. Serve immediately.


Roasted Butternut Squash w/ Ricotta Salata

For the Roasted Butternut Squash
1 medium butternut squash peeled, and cut in to 3"-4" "sticks" no more than 1" thick
2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Hojiblanca
2 tablespoons of Ripe Peach White Balsamic
1 teaspoon sea salt
freshly ground pepper

Preheat the broiler or oven to 500 F. and adjust the rack to the highest position in the oven. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the mixture and arrange the squash in a single layer on a shallow, lined baking sheet. Liberally season the squash with salt and pepper.

Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown.

Toasted Pumpkin Seed & Sage Pesto
1/4 cup tightly packed fresh sage leaves
1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup super fruity Medium intensity EVOO or Mushroom Sage Olive Oil, or Garlic Infused Olive Oil
1/3 cup + 1/3 cup ricotta salata, feta, or grated Pecorino can be used as a substitute
sea salt and pepper to taste

In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.

To Assemble
Arrange the butternut squash on a decorative platter. Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.


Truffled Butternut Squash Trottole &Cheese

2 cups butternut squash peeled, cubed in 1" pieces
1 pound dry Trottole or Macaroni pasta
2 cups shredded guyere
2 cups shredded white cheddar
1/2 cup Pecorino Romano cheese
3 cups milk
1 cup heavy cream
1/2 cup AP flour
4 tablespoons Garlic Infused Olive Oil
1 tablespoon Truffle Infused Olive Oil
1 large shallot finely minced
2 teaspoons salt
fresh ground pepper to taste

Preheat the oven to 375 F.
Grease a 13" x 9" baking dish with garlic olive oil.
Place the cut-up butternut squash in a large sauce pot of hot water and bring to a simmer. Simmer for approximately 15 or until the squash is fork tender. Drain and reserve.

Bring a large stock pot of salted water to a full boil. Add the pasta and cook based on the package instructions to al dente.

In a large stock pot, heat the garlic olive oil over medium heat. Add the shallot and sauté for about 2 minutes until the shallot just begins to turn golden. Add the flour into the olive oil and whisk to blend thoroughly for about one minute, stirring constantly.
Slowly pour the milk into the flour roux, whisking constantly. Add the cream and continue whisking until thickened.
Take 1 cup of the bechamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth. Add the butternut squash mixture back into the pot with the rest of the bechamel. And whisk to combine. Add all of the cheese to the bechamel, reserving 1 cup of guyere cheese. Stir to melt and combine. Taste for seasoning and adjust with salt and pepper if desired.
Add the truffle oil, and the pasta. Mix well and pour into the prepared baking dish. Top with the reserved cheese and bake for 25 minutes until the top is golden brown and the pasta bubbly.


Olive Oil Granola w/ Coconut, Cherries & Cashews

6 cups old fashioned rolled oats
1 cup cashews or (almonds, pecans, walnuts, macadamia nuts)
1 cup unsweetened large flake coconut
1 cup dried fruit (I used cherries) but you can use blueberries, dates, raisins, cranberries... etc.
1/2 cup Sweet Valencia Orange Infused Olive Oil (or Persian Lime Infused Olive Oil, Fused Mandarin Olive Oil)
1/2 cup honey
1 teaspoon vanilla extract

Preheat the oven to 325 F.

Line a large rimmed baking sheet with parchment paper.

Mix the first four dried ingredients and spread out on to an even layer over the lined baking sheet.

In a medium pot set over low heat, or in your microwave gently warm the honey so that it becomes more fluid. Whisk the olive oil in with the warm honey and vanilla. It won't emulsify, but that's alright.

Even drizzle the honey-olive oil mixture over the oats on the baking sheet. Toss everything gently to coat as much of the oats with honey and olive oil as possible. Redistribute an even layer and place into the oven on the middle rack.

Every 10 minutes for about 1/2-hour, check and stir the granola, the honey and olive oil with continue to coat the remainder of the granola as you do this. When the granola is fragrant and golden brown, remove it from the oven and stir it one last time to ensure even distribution of olive oil and honey.

Allow it to cool and store in an airtight container for up to 3 weeks.


Clams with Bacon and Pasta

2 tablespoons Butter Infused Olive Oil
2 tablespoon EVOO – Picual or Coratina
10 ounce (2 cups) fettucine or angel-hair pasta
2 medium shallots, thinly sliced
1 thyme branch
1/2 cup Pinot Noir Wine Vinegar or a dry wine
1/2 teaspoon pepper
3 pounds clams (about 2-in. diameter), scrubbed
6 ounces bacon
1/4 cup coarsely chopped flat-leaf parsley
1 lemon, quartered
Salt to taste

In a pot cook pasta in boiling water until al dente – set aside
In separate pot heat 1-3/4 cups water, add the Pinot Noir Wine Vinegar, thyme branch, salt and pepper. Stir in clams and cook, covered, stirring occasionally, until clams open, about 10 minutes. Discard any clams that don't open. Remove thyme branch, slightly drain clams and set aside.
Meanwhile, cut bacon to small pieces and cook in frying pan until bacon is crisp, about 8 minutes. Drain on paper towels.
Stir parsley and half of bacon into clams.
Heat oils in a large Dutch oven over medium heat. Add shallots, clams and toss in pasta.
Transfer to a large serving bowl and sprinkle with remaining bacon. Serve with lemon wedges

mushroom-gnocchi-2-1-660x924 (2).jpg

Crispy Gnocchi w/ Mushrooms

1 cup of chopped white mushrooms
2 tablespoons of Milanese Gremolata Olive Oil
1 teaspoon of soy sauce
2 grated garlic cloves
1/2 teaspoon of lemon zest
1 package of 12 oz - refrigerated gnocchi
1/4 cup of chopped parsley
thinly sliced scallions - white part for garnish
Kosher salt & pepper
1 tablespoon of Oro Bailen Picual EVOO

In a nonstick skillet over medium heat cook the white mushrooms in the Milanese Gremolata Olive Oil until golden (8-10min), stir in soy sauce, grated garlic cloves and lemon zest; transfer to bowl and set aside. Using the same skillet, cook refrigerated gnocchi with the Oro Bailen Picual EVOO, stir and cook until crispy (5min), gradually stir in mushrooms and the chopped parsley. Season with Kosher Salt, Pepper and garnish with scallions (optional).


Chickenpea Tomato Soup

1 tablespoon of Herbes of Provence Olive Oil

1 large onion, diced small pieces

4 celery branches, diced small pieces

2 carrots, diced small pieces

2 cloves garlic, chopped

Coarse salt and ground pepper

1 can of chickpeas

1 can of diced tomatoes or 4 fresh diced roma tomatoes

¼ cup of fresh basil, thinly sliced

1 ½ cup of chicken or vegetable broth

¼ cup of parmesan cheese

2 bay leaves

1 cup of spinach

Heat 1 tablespoon Herbes of Provence Olive Oil in a medium pot over medium heat. Add diced onion, celery, carrots and chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.Add 1 can chickpeas, drained and rinsed, and 1 can diced tomatoes with juice (or diced tomatoes), broth, basil and parmesan cheese. Add Salt and pepper as needed. Simmer 6 to 8 minutes then add bay leaves and spinach. Once spinach cooks down soup is ready to serve. Optional – drizzle fresh Herbes of Provence Olive Oil on soup when served.


Aged Espresso Balsamic Tiramisu

5 large egg yolks
2/3 cup + 2 Tbs. granulated sugar
16 oz. mascarpone - softened
1 cup heavy whipping cream
1/4 cup sweet Marsala wine
3/4 cup strong brewed coffee or espresso
24 lady fingers
3 tablespoons rum
3 tablespoons Espresso Balsamic
1/3 cup ground chocolate

Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume. Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water. Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer. Set aside and allow to cool for 10 minutes.
In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form. Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture. Blend the espresso or coffee with the remaining two tablespoons of sugar, rum and espresso balsamic until the sugar dissolves.
Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso per layer. Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover. Sprinkle with ground chocolate. Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Cover the tiramisu with plastic and refrigerate at least 6 hours.


Traditional Paella w/ Shrimp & Chorizo 

4 tablespoons Australian Koroneiki EVOO
1 Red Bell Pepper – cut into thin strips
1 Green Bell Pepper - cut into thin strips

1 Yellow Bell pepper - cut into thin strips
5 large cloves or garlic minced
1/2 teaspoon red pepper flakes
1 teaspoon fresh thyme leaves
salt pepper to taste
1 pound Spanish Chorizo sausage sliced into ¼ inch slices
1 pound boneless skinless chicken thighs cut in strips
1 large tomato diced or one 14 oz can diced
1 cup Deliza Gordal Olives stuffed with Garlic & Red Chile, halved
One medium onion chopped
Shrimp – 16 jumbo shrimp, shell on
Smoked Paprika – 2 teaspoons
1 teaspoon saffron
1 pound Valencia Rice
Chicken broth – 6 cups
Lemon wedges
Heat the broth in a pot over medium heat until it simmers. Turn off the heat and add the saffron threads, crumbling as you add them to the stock. Set aside to steep.
In a 16" paella pan or equally large, shallow, heavy duty oven-proof skillet, heat 2 tablespoons of oil and sauté peppers and onions until translucent. Remove the vegetables with a slotted spoon and set aside. In the same pan, sauté the chorizo for about 5 minutes.
Season the chicken with salt, pepper, and smoked paprika. Add the chicken to the sausage and cook until just barely golden brown, remove and set aside.
Add 2 more tablespoons of olive oil to the same pan. Add the rice and cook over medium heat for about 5 minutes, stirring frequently until it begins to toast scraping any browned bits from the bottom of the pan so it doesn't burn.
To the pan with the toasted rice add the tomato, thyme, garlic and chili flakes and cook down, stirring until almost a paste consistency, about 15 minutes, scraping the bottom so that the contents don't burn.
Preheat the oven to 425 F.
Add the chorizo, chicken, cooked vegetables, and olives over the top of the rice, add the broth, stir once, and then no more stirring from this point on. Bring to a simmer on the stove top for 10 minutes. Cover with foil and cook in the oven for 10 minutes longer. Remove the foil and allow the top of the paella to become golden, approximately another 5 minutes.
Remove for oven and allow to rest for 10 minutes covered. Then Serve.


Wild Mushroom & Balsamic Cream Pasta

16oz of penne pasta or pasta of your choice
1 cup dried mushrooms such as shitake, porcini, and morel
1 cup heavy cream
3 tablespoons Chiquitita Olive Oil
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Style Balsamic Condimento
1 large shallot, sliced thin
1 medium red onion, sliced thin
1 - 2" sprig of fresh thyme, leaves only
kosher salt and fresh ground pepper to taste
Grated Pecorino Romano cheese

Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large sauté pan, over medium heat. Add the EVOO, onion and shallot and a small sprinkle of kosher salt. Sauté slowly until the onions are caramelized, being careful not to burn them. This should take approximately 5 minutes until they are golden brown.
Drain the mushrooms well reserving the soaking liquid. Chop lightly if the pieces are large. Add the mushrooms and thyme leaves to the sauté pan. Sauté for another minute and then add the Marsala wine, scraping up any browned bits.
Bring a large pot of salted water to a boil.
Reduce the wine by half and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half. Add in the balsamic, and then the heavy cream stirring well to combine. Allow to simmer for an additional minute or two, to allow the sauce to thicken. Season well with kosher salt and a generous amount of fresh ground pepper.
Boil your pasta in the salted water, cook until al dente.
Add the cooked, drained pasta to the sauté pan. Toss it with the sauce and allow it to simmer in the sauce for an additional minute.
Serve with grated fresh Pecorino Romano cheese.


Orange Creamsicle Crepes

2 eggs
1 cup of milk
1 ½ teaspoon of Whole Fruit Infused Mandarin Olive Oil
2/3 cup of all-purpose flour
Butter Infused Olive Oil to coat skillet

In a blender combine eggs, milk, flour salt and Mandarin Olive Oil. Process until smooth. Cover and refrigerate for an hour.
Heat a skillet over medium- high heat and brush with Butter Infused Olive Oil. Pour ¼ cup of crepe into pan tilting to completely coat the surface of pan. Cook 2-5 minutes, turning once, until golden brown. Repeat with remaining batter.

8 oz. ricotta cheese or cream cheese
1/4 cup powdered sugar
1 tsp Cara Cara Orange-Vanilla Balsamic Vinegar
(optional – orange zest)
2-4 tbsp heavy cream
Whip all of the above ingredients together in a mixer until smooth and creamy. If using cream cheese, whip this first until creamy and then add the other ingredients
Spoon about 2 Tbsp of the filling into one of the “corners” of the crepes and fold into ¼’s
Arrange on plate and sprinkle with mixed berries and powdered sugar to serve.


Panzanella Salad w/ Mozzarella Fresca

1 sweet or sour baguette (torn in to pieces)
2 pounds sweet, perfectly juicy heirloom tomatoes, diced 1"
1/2 cup pitted olives, your choice on variety
1/2 cup torn basil leaves
1/4 cup torn flat leaf parsley leaves
8 oz. mozzarella fresca (you guessed it... torn)
1/4 cup freshly grated Pecorino
2 tablespoons CA Cuvee Extra Virgin Olive Oil

1/3 cup Chilean Arbequina
3 tablespoons Oregano White Balsamic
1 teaspoon flat leaf parsley, finely chopped
2 garlic cloves super finely minced
fresh ground pepper
1/2 teaspoon of sea salt

Preheat the grill or your broiler. Toss the torn bread with CA Cuvee EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.
Arrange the bread on a nice platter or in a large bowl.
Make the dressing by whisking all the ingredients together well in a large bowl. Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread.
Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes. Just before serving top with grated Pecorino and fresh ground pepper to taste. Serve immediately while the bread still has a bit of crunch.


Honey Lemon Ginger Chicken Wings

4 lbs of chicken wings
¼ cup – Picual Olive Oil or any Mild or Medium EVOO
Sat and pepper, to taste
¼ cup of Honey Ginger Balsamic Vinegar
¼ cup of Sicilian Lemon Balsamic Vinegar
2 tablespoons of Cayenne fused Olive Oil
2 tablespoons of soy sauce.
2 scallions thinly sliced.
Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the Extra Virgin Olive Oil and season with salt and pepper. Arrange the wings on a wire rack set over a large sturdy baking sheet. Broil for 45 to 50 minutes, turning once or twice, until the wings are cooked through and crisp.
Meanwhile, in a small saucepan, combine the balsamic vinegars and Cayenne Olive Oil and simmer for 1-2 minutes. Let cool, then whisk soy sauce.

In a large bowl, carefully toss the chicken wings with the balsamic/ Cayenne/soy mixture. Transfer the wings to a platters, sprinkle with the scallions and serve.


Neapolitan Herb Grilled Eggplant

1/3 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup Neapolitan Herb Dark Balsamic
1/4 cup extra virgin olive oil + 2 tablespoons
Kosher salt and freshly ground black pepper to taste
1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick

In the bowl of a food processor or blender add the oil, vinegar, parsley, salt, and pepper. Pulse to finely chop the parsley. Pour into a bowl and reserve.

Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
Brush the eggplant slices on each side with olive oil and then arrange the slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over.

Cook until tender, about 3 minutes more.

Pour the marinade into a shallow dish and dip the hot slices into the marinade and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned. Spoon the rest of the marinade over the cooked eggplant and then cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.


Clams w/ Bacon & Pasta 

2 tablespoons Butter Infused Olive Oil
2 tablespoon EVOO – Picual or Coratina
10 ounce (2 cups) fettucine or angel-hair pasta
2 medium shallots, thinly sliced
1 thyme branch
1/2 cup Pinot Noir Wine Vinegar or a dry wine
1/2 teaspoon pepper
3 pounds clams (about 2-in. diameter), scrubbed
6 ounces bacon
1/4 cup coarsely chopped flat-leaf parsley
1 lemon, quartered
Salt to taste

In a pot cook pasta in boiling water until al dente – set aside
In separate pot heat 1-3/4 cups water, add the Pinot Noir Wine Vinegar, thyme branch, salt and pepper. Stir in clams and cook, covered, stirring occasionally, until clams open, about 10 minutes. Discard any clams that don't open. Remove thyme branch, slightly drain clams and set aside.
Meanwhile, cut bacon to small pieces and cook in frying pan until bacon is crisp, about 8 minutes. Drain on paper towels.
Stir parsley and half of bacon into clams.
Heat oils in a large Dutch oven over medium heat. Add shallots, clams and toss in pasta.
Transfer to a large serving bowl and sprinkle with remaining bacon. Serve with lemon wedges.


Pasta w/ Mushroom-Sage Olive Oil & Pecorino

4 tablespoons Wild Mushroom & Sage infused Olive Oil
6 fresh sage leaves, cut in thin strips
2 oz. pancetta thinly sliced (optional)
1 tablespoon fresh lemon juice
1/3 cup grated Pecorino Romano
kosher salt and fresh ground pepper to taste.

12 oz. dry pasta of choice, cooked al dente in lightly salted water

While your pasta cooks add the olive oil to a large saute pan over medium heat. Add sage leave strips and (pancetta if using). Fry for a couple of minutes until the sage and pancetta strips are crispy but not burnt. Add the lemon juice and whisk. Set aside. Drain the pasta but leave a fair amount of cooking water in the pasta. Add the wet pasta to the saute pan and return to heat tossing to coat and thicken the sauce. Test for seasoning, adding fresh ground pepper and additional salt if desired, and serve immediately.


Cream Puffs

1cup water

1/2cup butter or ¼ cup + 2 tablespoons of EVOO

1cup all-purpose flour

4 whole eggs

Heat oven to 400°F.

In 2 1/2-quart saucepan, heat water and 1/2 cup butter to rolling boil. Stir in flour. Reduce heat to low; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.Beat in eggs, all at once, with spoon. Continue beating until smooth. Drop dough by level tablespoonfuls about 1 1/2 inches apart on ungreased cookie sheets to make 36 puffs.Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes.Meanwhile, in a separate bowl melt some dark chocolate (or milk chocolate) and mix in a tablespoon of Black Cherry Balsamic.Cut puffs horizontally in half. Fill puffs with whip cream filling or vanilla ice cream. Serve drizzled with chocolate topping.


Pomegranate Balsamic Marinade 

1/3 cup Pomegranate Balsamic

1/4 cup Garlic Infused Olive Oil

1 Tbs. good quality Dijon style mustard

2 teaspoons kosher or sea salt

In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place your meat (pork, steak or even tofu) and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the meat at least once during the process.Bake/Broil/Grill your choice of meat or tofu and serve.


Bulgar Salad w/ Mediterranean Vegetables

2 cups bulgar

1/2 cup Dill Olive Oil

1/4 cup A-Premium White BalsamicJuice zest of one large lemon

1 cup cherry tomatoes halved

1 can or cup of garbanzo beans, drained

1 large English cucumber finely diced

1 red or yellow bell pepper finely diced

2 tablespoons fresh flat leaf parsley, chopped

1/2 red onion finely minced

1 clove garlic finely minced

1 teaspoon ground cumin

1/2 cup crumbled feta (optional)sea salt and pepper to taste

Soak the bulgur in very hot water (enough to cover the bulgur by 1") along with a tablespoon of salt for 30 minutes. Drain and rinse with cold water until completely cooled and drained. Fluff and set aside. Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator. In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Adjust the seasoning again and serve.


Wild Mushroom Cream Sauce Pasta

16oz of penne pasta or pasta of your choice
1 cup dried mushrooms such as shitake, porcini, and morel
1 cup heavy cream
3 tablespoons Chiquitita Olive Oil
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Style Balsamic Condimento
1 large shallot, sliced thin
1 medium red onion, sliced thin
1 - 2" sprig of fresh thyme, leaves only
kosher salt and fresh ground pepper to taste
Grated Pecorino Romano cheese
Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large sauté pan, over medium heat. Add the EVOO, onion and shallot and a small sprinkle of kosher salt. Sauté slowly until the onions are caramelized, being careful not to burn them. This should take approximately 5 minutes until they are golden brown.
Drain the mushrooms well reserving the soaking liquid. Chop lightly if the pieces are large. Add the mushrooms and thyme leaves to the sauté pan. Sauté for another minute and then add the Marsala wine, scraping up any browned bits.

Bring a large pot of salted water to a boil.

Reduce the wine by half and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half. Add in the balsamic, and then the heavy cream stirring well to combine. Allow to simmer for an additional minute or two, to allow the sauce to thicken. Season well with kosher salt and a generous amount of fresh ground pepper.

Boil your pasta in the salted water, cook until al dente.

Add the cooked, drained pasta to the sauté pan. Toss it with the sauce and allow it to simmer in the sauce for an additional minute.
Serve with grated fresh Pecorino Romano cheese.


Corn Bisque w/ Crispy Shallots

8 ears of super sweet corn
3 shallots, thinly sliced
1 teaspoon fresh thyme leaves, woody stems discarded
1 large bay leaf
2 large cloves garlic, minced
2 quarts chicken or vegetable stock
1 cup of heavy whipping cream - optional
1 bunch chives, finely minced
1/4 cup + 2 tablespoons ultra-fresh, herbaceous, peppery olive oil such as Picual EVOO
fresh ground pepper and salt to taste

Optimally, this recipe is made in pressure cooker. However, excellent results can be achieved on the stove top.

Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl. Cut the cobs in half and reserve. In a 8+ quart pressure cooker or stock pot, sauté 2/3 of the sliced shallots for five minutes or until slightly golden in 1/4 cup of olive oil of your choice. Add the garlic and thyme, and sauté for another minute, making sure that the garlic does not brown.

To the pressure cooker or stock pot add the stock, cut corn, and cut cobs. If using a pressure cooker, cook under pressure for 15 minutes. If cooking via stove top, simmer the pot gently over low heat for 45 minutes.

Meanwhile, saute the remaining shallot in 1 tablespoon of olive oil until caramelized and fragrant and reserve.
At the end of the cooking process, remove the cobs and bay leaf and add the cream (if using). In a food processor or blender, process the entire contents of the pressure cooker/pot in batches. The liquid will be scalding hot so be very careful!

Strain through a fine mesh strainer discarding any corn particulate and adjust the seasoning with additional salt and pepper to taste. Ladle into bowls and serve immediately topped with minced chives, caramelized shallots, ground pepper, and a nice drizzle of throat catching UP EVOO.


Honey Ginger Salmon

2 1/2 lbs salmon filet sliced into 2" wide slices
For the Teriyaki Sauce:
3 Tbsp hoisin sauce
3 Tbsp soy sauce
1/3 cup Honey Ginger White Balsamic Vinegar
2 Tbsp Japanese Toasted Sesame Oil
2 large or 3 medium garlic cloves minced
1/2 tsp freshly grated ginger
To serve:
Sesame seeds to garnish optional
Green onion chopped, optional
Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F.
Combine sauce ingredients and stir until sauce thickens.
Place individual salmon slices in a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes (at room temp or refrigerated).
Transfer salmon to prepared baking sheet (keep the marinade). Bake at 400 for 12-16 min or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.
While salmon is baking, transfer remaining marinade to a small saucepan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat.
Once salmon is out of the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.


Chicken & Spinach Pomegranate Salad 

1 pound chicken breasts
1 tablespoon Oro Bailen Picual Olive Oil
1 tablespoon lemon juice
1 tablespoon fresh rosemary chopped finely
1 tablespoon fresh thyme chopped
1 tablespoons fresh sage chopped
Salt to taste
Prepare the chicken by marinating it in a bowl with olive oil, lemon juice, salt and herbs. Marinate for at least 30 minutes.
Grill the chicken on a grill pan, about 8 minutes per side, until browned and cooked through. Slice chicken.

1/4 cup (60ml) Oro Bailen Picual Olive Oil - or any Medium EVOO
4 tablespoons Pomegranate Balsamic vinegar
Freshly squeezed orange juice – 1 Orange
1 teaspoon dijon mustard
salt and pepper to taste
Whisk together all vinaigrette ingredients until well blended.
Spinach Salad
8-9 ounces baby spinach
3/4 cup pomegranate arils
1/4-1/2 cup (30-60g) feta cheese - Optional
candied pecans
Toss together all salad ingredients – add chicken and serve.


Honey Soy Ginger Tangerine Wings

2 pounds chicken wings
4 slices ginger
3 scallions, thinly sliced
2 tablespoons Garlic Olive Oil
1 tablespoon Cayenne Olive Oil
1/2 cup Tangerine Dark Balsamic
1/4 cup honey
1/2 tablespoons light soy sauce
1 teaspoon Dark Roasted Sesame Oil

Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours.
Remove wings from marinade and pat dry. Heat a large (preferably non-stick) sauté pan (12"+) over medium heat. Add one tablespoon Cayenne and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving..


Avocado Toast w/ Poached Egg

2 very fresh eggs
2 tablespoons of Neapolitan Herb Balsamic Vinegar
2 pieces sprouted or whole grain bread
1 avocado
handful of greens spinach/chard/arugula etc
salt and pepper

Crack the eggs into individual small dishes and set aside while the water is heating.

In a small sauce pan warm balsamic vinegar until it becomes a reduction – thick sauce.
Bring a pot of water to boil, turn off the heat and carefully tip the eggs into the water. Cover the pot and poach for 3 to 5 minutes, depending on your preference.
While the eggs are cooking, toast the bread and mash up the avocado, add the lemon juice and salt/pepper (you can also add lemon infused olive oil instead of lemon juice). Plate the toast and spread the mashed avocado equally on each slice.
When the eggs are cooked, lift them out of the water with a slotted spoon. Top toast with avocado, a handful of greens, poached egg, a pinch of salt, pepper and drizzle a balsamic reduction - Add pepper flakes for a kick .


Baklouti Waffles

2 pounds baking potatoes (preferably organic) washed and scrubbed clean
1 large onion, grated
2 teaspoons baking powder
1 -1/2 teaspoons table or fine sea salt
Freshly ground black pepper
2 tablespoons Baklouti Agurmato Olive Oil - or any olive oil of your choice
1/2 cup plus 2 tablespoons all-purpose flour
4 large eggs
Baklouti for greasing the waffle iron

Heat oven to 350. Lightly oil a large baking sheet and set aside.
Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in eggs, Baklouti, salt, pepper, baking powder, and flour. Heat your waffle iron to high heat. Once hot, coat with Baklouti. Heap some latke mixture on top and spread it into an even layer. Cook until deep golden brown and then transfer to a baking sheet and place in the over to keep warm.


Smoked Salmon Toasts w/ Herb'd Cream Cheese

16oz cream cheese
3 clove of fresh garlic, pressed or finely minced
1 teaspoon of Baklouti Olive Oil
½ teaspoon of dried Basil
½ teaspoon of grated lemon rind
Salt to taste (optional)
4 oz of cold-smoked salmon
Whole wheat crackers, bagels or toast
Chives for garnish

Whip with hand mixer on low speed to combine; cream cheese, garlic, Baklouti Olive Oil, Basil and lemon rinds.

Cover and place in refrigerator for at least an hour before serving.

Enjoy on toast, bagels, crackers and top each piece with a serving of smoked salmon, garnish with Chives.


Olive Oil Roasted Garlic Potatoes

2 pounds waxy skin potatoes cut in half (or quarters if large)
1/2 cup lemon olive oil
5 cloves fresh garlic, minced
3 tablespoons oregano white balsamic
1/2 cup chicken stock or water
2 teaspoons kosher salt
fresh ground pepper to taste
finely chopped fresh parsley (optional)

Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley.


Bacon Cheddar Spinach Quiche

For The Crust
2 cups white whole wheat or all purpose flour
1 teaspoon salt
1/2 cup fruity, very fresh extra virgin olive oil such as Hojiblanca
1/2 cup ice cold water

Preheat the oven to 375.

Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9" diameter pie or quiche pan.

For the Quiche Filling
8 large eggs
1 -1/2 cups heavy cream
1 teaspoon kosher salt
2 packed cups washed, dried and roughly chopped fresh spinach
1/2 pound of bacon pre-cook weight, that has been diced and browned
1/2 of a chopped and sauteed onion
1 - 1/2 cups finely grated guyere cheese

1 Tablespoon of Cayenne Fused Olive Oil (optional) for a kick.

In a large bowl, thoroughly whisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream and salt. Layer the quiche with first with chopped spinach, onion, then the crisp bacon and finally the cheese. Pour the egg mixture over the top. Brush the reserved tablespoon of beaten egg over the crust (add Cayenne Oil here for a spicy crust). Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn't jiggle. Allow to cool slightly or to room temperature and serve.


Fijian Style Chicken Curry w/ Baklouit

3 lbs. boneless chicken thighs cut into 2" pieces
3 large onions finely chopped
1 tablespoon finely grated ginger
2 tablespoons sea salt
1⁄2 teaspoon whole mustard seed
1⁄2 teaspoon whole cumin seed
1/2 teaspoon ground cardamom
5 curry leaves (optional)
2 tablespoons garam masala
1 tablespoon turmeric
freshly ground pepper to taste
1 tablespoon garlic olive oil
3 tablespoons Baklouti Chili Fused Olive Oil
1 tablespoon Honey Ginger White Balsamic
1/2 cup chicken stock - low sodium
1 cup diced tomatoes
1⁄2 cup cilantro
2 thinly sliced serrano chilies - optional

Heat Baklouti in a large heavy bottom dutch oven over medium flame. Add the mustard seed, cardamon, cumin seeds to pot. Stir until fragrant and the seeds begin to pop. Add curry leaves if using. Add finely chopped onions and cook until well browned, about 7-10 minutes

Add the ginger, garam masala, turmeric and garlic olive oil to the pot stirring well until combined. Add chicken to the pot with tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit.

Taste and adjust the seasoning.

Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.


Taco Salad

1 teaspoon of Baklouti Green Chile Oil
1 teaspoon of Lemon fused or infused Olive Oil
1 pound ground beef – recommended use 90% lean
1 teaspoon of chipotle or a tablespoon if you like spicy.
½ can of tomato paste – or 1 large cooked tomato
1 teaspoon of mustard
Salt & Pepper to taste

4 cups romaine lettuce
3/4 cup cooked black beans - rinsed and drained
1/2 cup corn kernels
1/2 cup diced tomato
1 avocado peeled, seeded and diced
3/4 cup cheddar cheese shredded
1/4 cup sliced olives
1 cup tortilla strips/chips for garnish
1/4 cup sour cream
cilantro leaves for garnish optional

Heat the Baklouti and Lemon olive oil in a large pan over medium high heat. Add the ground beef, salt, pepper and cook, breaking up with a spatula, for 3 minutes.
In a blender – mix chipotle, tomato paste, mustard – salt and pepper to taste. If tomato paste is tart add a drizzle of Mango White Balsamic Vinegar. This will be your meat seasoning vs. using the packaged taco seasoning.
Add the chipotle, tomato paste, mustard mix to your meat. Cook for another 3-4 minutes or until meat is done and most of the juices are reduced. Cool for 5 minutes.
Layer lettuce, beans, corn, tomato, avocado, cheese, olives, meat and tortilla strips/chips in a bowl.
Add the sour cream on top of the salad along with additional tortilla chips, scallions, cilantro leaves for garnish, then serve.
Optional - add your favorite dressing


Chipotle Pineapple Tri-Tip & 

Sage Fries 

Marinade for Tri-Tip
1/2 cup Chipotle Olive Oil
1/2 cup Pineapple White Balsamic
2 tablespoons grainy mustard, or Dijon
1 tablespoon sea salt
cracked black pepper to taste
Note: save 2-3 table spoons of marinate and cook for about 2 minutes to make a sauce to drizzle before serving for more flavor.

Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend. Marinate your tri-tip or your protein of choice and coat evenly. Refrigerate for 6-8 hrs. Grill or bake.

6 medium potatoes
1/2 cup of Wild Mushroom Sage Olive Oil
2 teaspoons kosher salt
fresh ground pepper to taste
(optional) 1 cup of grated cheddar cheese

Cut potatoes into wedges or fries. Pour the olive oil in a large bowl or container. Toss the potatoes liberally in the olive oil, arrange on a foil lined baking sheet. Sprinkle with salt and pepper to taste, making sure that to season evenly.

Bake for 20 minutes or until edges are golden brown. If adding cheese - sprinkle the cheese and bake until cheese is melted.


Baklouti Croquettes

3 pounds russet potatoes, peeled and cut in to 2" chunks
2 tablespoons Baklouti Chili Pepper Agrumato Olive Oil
1 tablespoon Garlic Infused Olive Oil
1/3 cup grated Parmesan cheese
1/2 pound mozzarella cheese cut in to 1/2" cubes
3 large eggs
1 tablespoon finely minced flat leaf parsley
2 teaspoons sea salt
fresh ground pepper to taste
1 1/2 cups fine bread crumbs
For frying: Certified Ultra-Premium Extra Virgin Olive Oil with a very low FFA, and very high phenol content

Place the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook for approximately 15 minutes until the potatoes are tender. Allow the potatoes to cool completely. Mash the cooled potatoes, season with salt and pepper, and add the garlic infused olive oil, Baklouti Chili Pepper Agrumato, Parmesan, parsley, and one beaten egg. Mix thoroughly and set aside.
Beat the remaining two eggs in a separate bowl and add the breadcrumbs to another bowl.
Line a baking sheet with parchment paper.
Form the potato mixture in to a 2" oblong shape. Push a piece of mozzarella into the center of each oblong and form the potato around in so that it is completely encased. Coat each croquette in egg, and then roll in breadcrumbs to thoroughly coat. Set aside on the baking sheet.
Heat 2" of Ultra-Premium Extra Virgin Olive Oi in a heavy frying pan over medium high heat. When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side. Enjoy immediately.


Wild Smoked Salmon & Avocado Crostini

1 fresh, sweet baguette, sliced in to 1/2" slices on the diagonal
12 oz. thinly sliced wild smoked salmon
3 ripe avocados, sliced thin
1 small red onion, sliced very thin
1 large garlic cloves cut in half
2 tablespoons fresh squeezed lemon juice
1/3 cup +2 tablespoons California Cuvee Extra Virgin Olive Oil
pinch of sea salt
fresh ground pepper
1/4 cup flat leaf parsley, coarsely chopped

Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. Add the thinly sliced onions and toss to coat and set aside.

Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat. With a pastry brush, lightly brush both sides of each slice of bread with the Favolosa. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).

While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice. Allow the bread to cool completely, then begin layering by adding a slice of avocado. Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper. Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.


Olive Wood Smoked Grilled Halibut w/ Mushrooms

Ingredients for Halibut
1/4 cup Olive Wood Smoked Olive Oil
2" Sprig fresh rosemary, coarsely chopped
1 tablespoon medium course sea salt or kosher salt
1 teaspoon fresh ground pepper
2 medium fresh lemons quartered
2 pounds fresh halibut fillets about 8 oz. portions - (or your favorite fresh fish such as salmon, cod, squid, octopus. Not into fish? Use poultry such as chicken breasts or thighs. Not consuming animal products? No problem, get out your Portabello mushrooms and/or eggplant.)

Ingredients for Rice
2 cups fresh button mushrooms, quartered
1 ½ cups chopped onion (3 medium)
1 cup uncooked wild rice, rinsed and drained
1 cup uncooked brown rice, rinsed and drained
1 teaspoon dried basil, crushed
½ teaspoon dried thyme, crushed
½ teaspoon dried rosemary, crushed
¼ teaspoon black pepper
Sea Salt to taste
4 cloves garlic, minced
1 tablespoon Butter Olive Oil
1 tablespoon Wild Mushroom & Sage
2 -14 ounces cans vegetable or chicken broth
1/2 cup of water

Cooking the Rice
Heat up a large deep skillet or pot over medium low flame. Add the Butter Olive Oil and Wild Mushroom & Sage Olive Oil. Stir in the chopped onions and the mushrooms and sautee with a pinch of sea salt until onino is translucent.
Stir in thyme, basil, rosemary, Add the wild rice mix and stir well to combine. Allow it to toast together with the aromatics for a couple of minute.
Stir and taste for seasonings. Add more sea salt to your taste if desired.
Add vegetable or chicken broth and the water, bring the rice to a simmer, cover with a tight lid and cook on low flame for 40 minutes.
Turn off the flame but do not remove the lid. Allow the rice to sit covered for 10 to 15 minutes and continue cooking in its own steam.

Cooking the Fish
Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary.
In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly.
Allow the fillets to marinate for about 30 minutes or up to 1 hour.
Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before it's done, allowing it to rest, loosely covered in foil for two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior.
If cooking poultry, make sure to cook through to at least 155 F. Mushrooms and eggplant will require about 15 minutes depending on taste.


Mushroom-Sage Infused Chicken

Pot Pie 

Ingredients for the Pot Pie
2 cups sliced carrots, diced
1 cup chopped celery
1 large yellow onion, diced
1/2 cup peas
1 cup yellow potatoes, diced and microwaved for 3 minutes
2 cups cooked diced skinless chicken
1/2 cup flour
1/3 cup mushroom-sage olive oil
3 cups chicken stock or broth
1 cup heavy cream or milk
1 teaspoon fresh thyme leaves
salt and pepper to taste

Grease a 13" x 9" baking pan or casserole

Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make the biscuits.

Ingredients for the Buttermilk Biscuits
3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 stick chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk1/4 cup butter olive oil

In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms.

Preheat the oven to 350 F.

Roll out the dough to 1" thickness and cut out biscuits 2" in diameter. Place the biscuits on top of the pot pie filling about 1" apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden.


Grilled Pizza

Pizza Dough
5 cups unbleached, all purpose flour
2 1/4 cups warm (80 degree) water
1/4 cup super high phenol (400+) extra virgin olive oil
1 tablespoon kosher salt
1 tablespoon granulated sugar
2 1/4 teaspoons active dry yeast
Cornmeal (optional)

My grilled pizza pictured above is made with a tomato pizza sauce, mozzarella, mushrooms, arugula, bacon and Picual Olive Oil drizzled on top.

Mix the granulated sugar in to 1/4 cup warm water and add the yeast. Allow to sit and "bloom" for five minutes. In a large mixing bowl, or in the bowl of your stand mixer, or in your bread machine, add the flour.

Mix the yeast mixture in to the remaining two cups of warm water along with the salt and olive oil. Add this to the flour in the bowl and slowly begin to mix it until it's fully incorporated and smooth but slightly our flour. This slightly wet dough helps to create a beautiful cracker crisp crust if rolled very thin. If left thick, it will make a chewier crust.

Cover the dough and allow to rise until doubled for approximately 1 1/2 hours in a warm location.

It using a pizza stone or steel, place your stone or steel in to your gill and preheat to its highest possible temp. for at least 20 minutes.

Divide the dough in to six portions. Keep the portions of dough not being rolled covered so that they don't dry out. Roll out each portion to desired thickness. If you do not want to use cornmeal, you can roll out your pizza dough on to small sheets of parchment paper. The pizza and parchment will go directly on to your hot pizza stone for a minute, and then the parchment should be removed after a minute or so, when the pizza dough is par-cooked which will allow it to slip off the paper easily, and directly on to the hot stone without sticking. You can also use cornmeal to help the pizza off the peel and on to the grill or stone. If grilling your pizza directly on the grill without a stone, reduce the grill heat to medium and use corn meal to help slide the of your peel and directly on to a medium grill.

Keep a close eye on the pizza as it will cook quickly whether set directly on the grill or a blazing hot pizza stone.

Make one or two pizzas at a time rolling the dough out as necessary while keeping the rest of the dough covered.


Chicken, Poblano and Corn Soup

1 large chopped onion
4 scallions, thinly sliced (white and green seperated)
1 1/4 cup of frozen or fresh roasted corn
2 Poblano chile peppers - chopped
3 tablespoons of Athinolia EVOO
5 torn corn tortillas
1 teaspoon of coriander
6 cups of low sodium chicken broth
1 cup of diced tomatoes
1 teaspoon of Baklouti Fused Olive Oil
1 lb of boneless, skinless chicken breasts
1/4 cup of light sour cream
Kosher salt & pepper

Combine the onion, scallion whites, poblano peppers, 3/4 cup of corn and olive oil in a large pot over medium heat. Season with a pinch of salt and pepper and cook, stir occasionally until the vegetables are tender but not browned (5-7 min). Add the tortillas and coriander and cook, stirring, until combined. Add the chicken broth and tomatoes and bring to a boil. Season the chicken with salt and add to the pot. Reduce the heat to medium and simmer until the chicken is cooked through. Remove the pot from the heat and remove chicken - set aside - shred after cool.
Carefully transfer the soup into a blender drizzle with Baklouti Olive Oil and blend until smooth. Clean pot and return the soup - add salt and pepper if needed. Re-incorporate shredded chicken to the soup, and add the remainder of the corn. Serve soup warm and top with sour cream and scallion greens.


Shrimp & Broccoli Stir Fry

1- 1/2 lbs of medium pealed and d-veined shrimp
2 cups of cut broccoli
1 carrot cut into long string pieces
1/4 of a onion cut into thin slices
1 cup of snow peas
2 tablespoons of Chilean Arbequina Extra Virgin Olive Oil

1/2 cup of soy sauce - low sodium
1/3 cup of Honey Ginger White Balsamic
2 tsp of freshly grated ginger
2 tsp of fresh chopped garlic
2 tablespoons of Golden Pineapple White Balsamic

Cornstarch Slurry
2 tsp of cornstarch
2 tablespoons of water

In a medium sized bowl, whisk together to combine sauce ingredients. Add shrimp, broccoli, snow peas and carrots and let them fully soak and marinade in sauce for about 15-20 minutes.

In a cup or a small bowl, mix your cornstarch slurry and set aside.

In a wok or stir-fry pan, heat your EVOO, toss in the sliced onion and when onion begins to sizzle add the shrimp, broccoli, snow peas and carrots, along with all the liquid from the sauce. Once bubbly and almost to boil, mix the cornstarch slurry to the pan. Sauce will start to thicken. Remove from heat and ensure shrimp does not over cook.

Serve over brown rice or even on greens for a salad.


Potato Soup

2 tablespoon Butter Olive Oil
4 Slices of thick-cut bacon, cut into small pieces
1 onion, finely chopped
2 scallions, sliced (white and green part separated)
Kosher Salt
3 tablespoons all purpose flour
¼ teaspoon of celery seeds
¼ teaspoon ground white pepper
1 ½ pounds of russet potatoes, peeled and cut into ½ inch pieces
1 cup half and half
2 once cream cheese
1 tablespoon grated parmesan cheese
2 tablespoons of Baklouti Chili Olive Oil
Shredded cheddar cheese and chopped fresh chives for topping

Place cut potatoes in 4 cups of water and a 1 teaspoon salt to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender but not falling apart – 10 min.
Remove from pot and let cool - then transfer ½ cup of the potatoes to a blender, add the half and half, cream cheese and parmesan and blend until very smooth. Set aside
Heat Butter Olive Oil in a large pot over medium high heat. Add the bacon and cook, stirring occasionally, until crisp, 4-6 minutes. Remove the bacon and transfer onto paper towel lined plate.
Using the same pot reduce the heat to medium and add the onion, scallion whites and a big pinch of salt to the pot. Cook, stirring occasionally, until the onion is soft but not browned, about 7-8 min. Add the flour, celery seeds and white pepper; stir until combined.
Gently stir in the potato mixture into the pot with the onions and scallions, add scallion greens, potatoes and bacon. Bring to a gentle simmer over medium heat; season with salt.
Serve in bowls and top with cheddar cheese, chives and drizzle Baklouti Chili Olive Oil.


Garlic & Herb

Olive Oil Dip

2 garlic cloves
2 tablespoons capers, drained
1/2 teaspoon dried oregano
2 teaspoons chopped fresh rosemary
1 teaspoons chopped fresh thyme
4 tablespoons finely grated Parmesan cheese
Pinch sea salt, or our Seasonello Herbal Salt
Fresh ground pepper, to taste
Pinch crushed red pepper flakes, optional to make it spicy
1/2 cup Portuguese Chiquitita Extra-Virgin Olive Oil

Crusty bread, cubed

Finely mince the garlic and capers. Add to a bowl along with the oregano, rosemary, thyme and grated cheese. Season with a small pinch of salt and pepper. Use the back of a spoon and press onto the herbs to blend into the garlic and capers.

Place the garlic-herb mixture in a dipping plate. Drizzle the olive oil on top. Serve with cubes of bread.


Caesar Salad


1 Baguette - sliced 1/4 inch thick
3/4 cup of Mild Extra Virgin Olive Oil- such as Athinolia

Salad Dressing
1/2 cup garlic infused extra-virgin olive oil
1/4 cup finely grated Parmesan cheese
Kosher salt and freshly ground black pepper
1 egg yolk
1 tablespoon juice from 1 lemon
4 anchovies
1 teaspoon Worcestershire sauce

2 thinly chopped Romaine lettuce hearts
Drizzle Extra Virgin Olive Oil on baguette slices and toast in the oven until golden brown. - Set aside
Make Salad Dressing:
Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup Parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.

Toss your chopped romaine lettuce hearts in the Caesar dressing and top your baguette. Shave fresh Parmesan cheese and serve.



Oxtail Stew

2 lbs of oxtail (or chuck roast cut into chunks)
kosher salt and freshly ground pepper
1 lb frozen peeled yuca chunks, thawed, halved if large
2 cups peeled butternut squash chunks
1- 8oz can of Spanish-style tomato sauce
1 small chopped Cubanelle pepper
3 tablespoons minced cilantro
2 teaspoons of Baklouti Olive Oil
1 finely grated garlic clove
1/2 teaspoon dried oregano
1/2 cup of water x2
1 small red onion
1/2 cup of Champagne Wine Vinegar

Place oxtail in a 6-8 qt slow cooker. Season with salt and pepper. Arrange the yuca, squash and Cubanelle pepper around the beef in a single layer.
In a separate bowl, whisk together the tomato sauce, 1/2 cup of water, cilantro, garlic, oregano, and Baklouti Olive Oil and pour all over the meat and vegetables. Cover and cook on low until the meat is tender and easy to pull apart (6-8hrs).
Meanwhile, thinly slice the red onion - set aside.
In a small sauce pan, and vinegar, 1/2 cup of water and 1/2 teaspoon of salt to a boil, remove from heat and stir in red onion. Let cool, then transfer to a bowl and refrigerate until ready to serve.
Skim off excess fat from the stew in the slow cooker. Stir the meat in stew and season with salt and pepper (if needed). Divide into bowls and top with pickled (drained) red onions.

bottom of page