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Neapolitan Herb Balsamic Marinated & Grilled Eggplant

Neapolitan Herb Balsamic Marinated & Grilled Eggplant

1/3 cup loosely packed fresh flat-leaf parsley leaves 1/4 cup of Neapolitan Herb Dark Balsamic 1/4 cup of Ultra Premium Extra Virgin Olive Oil + 2 tablespoons kosher salt and fresh ground pepper to taste 1 medium eggplant (3/4 a pound), pealed and sliced about 1/3" thick In a bowl of a food processor or blender add the oil, vinegar, parsley, salt and pepper. Pulse to finely chop the parsley.  Preheat an outdoor charcoal, 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...

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Cardamom & Persian Lime EVOO Cookies

Cardamom & Persian Lime EVOO Cookies

3 cups of unbleached flour 2 cups of granulated cane sugar 1 teaspoon of salt 2 teaspoons of baking powder 2 teaspoons of green cardamom seeds, freshly ground 1 cup of Persian Lime EVOO 2 large eggs, whisked Directions:  Preheat oven to 350 degrees F In a bowl, add the sugar, oil and eggs. Beat on medium speed until thick and creamy (about 3 minutes). In a separate bowl, whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry ingredients remains. Scoop approximately 2...

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Truffled Butternut Squash Trottole & Cheese

Truffled Butternut Squash Trottole & Cheese

2 cups of butternut squash peeled, cubed in 1" pieces 1 pound of dry Trottole of Macaroni pasta 2 cups of shredded guyere 2 cups of shredded white cheddar 1/2 cup Pecorino Romano cheese 3 cups of milk 1 cup of heavy cream 1/2 cup AP flour 1 to 4 tablespoons of Garlic EVOO (depending on how much garlic you would like 1 tablespoon  Truffle Infused EVOO  1 large shallot finely minced 2 teaspoons of salt  fresh ground pepper to taste Preheat oven to 375 degrees F  Grease a 13" by 9" baking dish with Garlic EVOO Place the cut...

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Baklouti Chili Cheddar Cheese Corn Bread

Baklouti Chili Cheddar Cheese Corn Bread

2 cups of whole wheat flour 1/2 cup of yellow cornmeal 2 tablespoons of honey 1 tablespoon baking soda 1 teaspoon of salt 1 1/2 cups of milk  2 large eggs, lightly beaten 1/2 cup of Baklouti Chili EVOO 8 ounces sharp grated cheddar, 2 ounces reserved 1/3 cup of chopped scallions, plus 2 tablespoons reserved 2 tablespoons (1 small pepper) seeded finally diced fresh Anaheim pepper Preheat oven to 350 degrees F. Grease 9" by " pan with Baklouti EVOO Directions: Combine the flour, cornmeal, honey, baking powder, and salt in large bowl. In a separate bowl, combine the...

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Arugula Pesto

Arugula Pesto

12 ounces of baby arugula  4  medium garlic cloves, peeled 1 teaspoon of freshly squeezed lemon juice 1/2 cup of hulled, toasted pumpkin seeds 1/2 cup of finely grated Pecorino Romano 1 teaspoon of fresh ground pepper and salt if used (depends on how salted your pasta water is) 2/3 cup of Robust Ultra Premium Extra Virgin Olive Oil Directions: Cook your pasta or spiralized vegetable. based on the instructions.  Meanwhile, combine arugula, garlic, lemon juice, half of the cheese, pumpkin seeds, in a food processor. With the motor running, slowly drizzle in the olive oil and process until evenly...

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