Recipes

A collection of recipes featuring our Extra Virgin Olive Oils and Balsamic Vinegar.

Sam’s Vinaigrette Dressing

Ingredients:
 ½ cup balsamic vinegar (traditional or infused)
1 teaspoon TMO champagne dill, chipotle, truffle, or horseradish mustard
½ teaspoon sea or fossil (Himalayan) salt
½ teaspoon freshly ground pepper
½ cup The Mighty Olive extra virgin olive oil
Mesclun salad mix or favorite greens

Directions:
Whisk the vinegar in a bowl with the mustard, salt, and pepper until the salt dissolves. Add the olive oil and whisk again. Toss a few tablespoons of the dressing with the salad mix. Top with bleu cheese and serve immediately. If not dressing right away, cover and refrigerate, whisking or shaking before use. Add: tomatoes. Diced cucumbers, parmesan cheese or slivered almond slivers.

Try adding 1 tablespoon chopped garlic, shallot or muffuletta salad.

*Adjust the oil and vinegar ratio to taste. 

Baked Camembert with Herb Winter Fruit Compote

Ingredients:
2 tablespoons Gremolata EVOO
1 each pear, cored and diced
1 each apple, cored and diced
1 cup fresh or frozen cranberries
3 tablespoons brown sugar
1/2 cup Black Cherry Vinegar
1/4 teaspoon cinnamon 
1 each 8oz wheel camembert 1 sheet puff pastry 1 egg, beaten serve with crackers, crostini, apple and pear slices
Instructions:
Preheat oven to 400°F. Combine olive oil, pear, apple, cranberries, brown sugar, balsamic and cinnamon in a medium saucepan. Bring mixture to a simmer over medium heat, stirring frequently, until sauce has thickened and fruits are soft. Remove from the heat and set aside to cool slightly. Place camembert in the center of the puff pastry sheet. Pull the corners of the sheet toward the center, covering the cheese wheel completely. Flip the wrapped cheese over (placing the seams on the bottom), and transfer to a baking sheet. Brush with egg wash, coating the entire surface and sides. Place in the oven and bake for 12-15 minutes or until golden brown. Remove from the oven. Place baked camembert on a platter and serve with compote, crackers, crostini and fruit slices. *Alternatively, you can use cookie cutters to cut out holiday shapes with any extra puff dough. 

Beet and Bleu Cheese Salad with Smoky Almonds

Ingredients:
Smoky Almonds
2 cups marcona almonds
2 teaspoons Worcestershire sauce
1 tablespoons Blood Orange EVOO
1 1/2 teaspoons smoked paprika
1/2 teaspoon garlic powder

Salad
1 teaspoon salt (only if the almonds are not already salted)
1 lb. beets
2 tablespoons Blood Orange EVOO
1 teaspoon salt
1/2 teaspoon cracked black pepper
3 cups baby arugula
1 wedge bleu cheese, cut into smaller wedges or Crumbled
Instructions:
Preheat oven to 350°F. In a medium bowl, toss together almonds, Worcestershire, Blood Orange EVOO, smoked paprika, garlic powder and salt until coated and combined. Place seasoned almonds on a baking sheet and toast for 4-5 minutes (watch closely to make sure the almonds do not burn). Remove from the oven and set aside to cool. Place beets on their own little squares of aluminum foil (enough foil to wrap around each beet). Drizzle each with Blood Orange EVOO and season with salt and pepper. Wrap loosely, place pouches on another baking skeet, and place in the oven. Roast beets for 15-20 minutes or until tender. Remove from the oven and let cool enough for you to handle them. Peel beets, cut into halves or quarters, and drizzle with any remaining pouch drippings. To serve, divide arugula between plates and top with beets, bleu cheese and almonds. Drizzle with a little more Blood Orange EVOO and either Melagrana Fruit Vinegar or Habanero & Honey Balsamic. Serve with some crusty bread. 

Phyllo Crust Quiche with Root Veggies

Ingredients:
1/2lb. phyllo dough (if frozen, thawed)
1/2 cup, plus 2 tablespoons Mushroom and Sage EVOO
1 lb. root vegetables (carrots, parsnips and sweet potatoes), peeled and halved or diced
1 leek, sliced 8 eggs
1/2 cup whole milk, 1/2 cup heavy cream
1 cup gruyere cheese, grated
1 teaspoon salt
1/2 teaspoon cracked black pepper
Instructions:
Preheat oven to 350°F. Brush a spring-form pan in a thin layer of oil and begin layering phyllo sheets evenly into the pan, brushing each sheet with oil before layering with the next. Place in the oven and par-bake for 15 minutes. Remove from the oven and set aside. Place root veggies and leeks on a baking sheet and drizzle with an additional 2 tablespoons of oil. Place in the oven and roast until veggies are tender, about 10-12 minutes. Remove from the oven and set aside. In a large bowl combine eggs, milk, cream, cheese, salt and pepper, whisk to combine. Once the crust has par-baked, carefully pour in egg mix and return to the oven. Bake for 20 minutes or until semi-firm. Remove from the oven and add veggies, return to the oven and finish baking until firm, about 20 minutes more. Remove from the oven and let cool slightly before slicing and serving. 

Apple Pecan Stuffing

Ingredients:
13 cups sourdough bread, cut into cubes
3 cups rye bread, cut into cubes
3 cups pumpernickel bread, cut into cubes
4 tablespoons Mushroom and Sage EVOO
1 each yellow onion, peeled and minced 1 each bulb fennel, diced 
3 apples (red, yellow and green), cored and diced
2/3 cup pecan halves, chopped
1/2 cup Gala Apple Fruit Vinegar
2 cups chicken or turkey stock
2 eggs
1 teaspoon salt
1/2 teaspoon cracked black pepper
fresh sage, chopped
Instructions:
Preheat oven to 350°F. Place bread cubes on baking sheets and toast in the oven until crispy, about 10 minutes. Remove from the oven and set aside to cool. Heat oil in a large skillet. Once hot, add onion, fennel, and apples. Sauté until tender, about 3-4 minutes. Remove from the heat. Place bread cubes and veggies in a large bowl. In a separate bowl, combine vinegar, stock, eggs, salt, and pepper, whisk to combine. Pour mixture over the other ingredients and toss to combine. Transfer stuffing to a casserole or baking dish and cover with aluminum. Place in the oven and bake for 30 minutes. Remove foil and continue to bake for another 30 minutes, until topping is crisp. Top stuffing with chopped sage before serving.

Blistered Teriyaki Green Beans with Spiced Chestnuts

Ingredients
Spiced Chestnuts:
1 lb. chestnuts, in shell
1 tablespoon Harissa EVOO
pinch salt
Teriyaki Green Beans:
2 - 2 1/2 lbs. green beans, trimmed
1 tablespoon Harissa EVOO
2 garlic cloves, peeled and minced
2 teaspoons fresh ginger, peeled and minced 1/4 cup Teriyaki Balsamic
Instructions:
Preheat oven to 425°F. Score the tops of each chestnut with an ‘x’ (using a sharp knife to pierce through the tough outer shell) and place on a wire rack lined baking sheet. Roast in the oven for 15-20 minutes or until the shells begin curl. Remove from the oven and place in a kitchen towel lined bowl. Gather the warm nuts together, in the towel, and squeeze together (you’ll hear the shells cracking). Set aside to cool completely. Increase oven temperature to broil. Toss green beans with olive oil and spread out evenly on a large baking sheet. Place in the oven and broil for 10-12 minutes (turning the pan, if necessary, for even cooking) or until the beans are charred. While the beans are broiling, combine garlic, ginger and balsamic in a large bowl. Once the beans have broiled, remove from the oven and add to the bowl, toss to coat. Return the dressed beans back to the baking sheets, place in the oven and broil and additional 1-2 minutes, just until the garlic and ginger are fragrant. Remove from the oven and set aside. Once the chestnuts have cooled, remove shells and roughly chop the soft inner nuts. Drizzle with olive oil and season with salt. To serve, top the greens beans with spiced chestnuts. 

Brisket with Sherry Braised Onions

Ingredients
1 6-8lb beef brisket
3 tablespoons salt
2 teaspoons cracked black pepper
1/4 cup Arbequina EVOO
3 medium yellow onions, peeled and sliced
2 red onions, peeled and sliced
4 shallots, peeled and sliced
6 garlic cloves, peeled and minced
1 cup sherry wine
1/2 cup Sherry Reserva vinegar
1 cup beef broth
2 tablespoons tomato paste
pinch of dried rosemary
2 bay leaves
fresh rosemary for garnish (optional)
Instructions:
Preheat oven to 300°F. Pat brisket dry with paper towels and season with salt and pepper. Heat olive oil in an extra large skillet (or, alternatively, you can sear your brisket in a heavy bottom roasting pan) over medium-high heat. Once the oil is hot, carefully add the brisket. Sear the brisket until richly seared and dark brown, about 2-3 minutes per side. Remove from the pan and set aside on a large plate or platter. Add the onions, shallot, and garlic to the pan and sauté for 1-2 minutes. Deglaze the pan with sherry wine, using your spoon to scrape up any browned bits, bring to a simmer. Once simmering add the vinegar, broth, tomato paste, rosemary, and bay leaves, stir to combine. Return the brisket to the pan (and any pan juices), nestling it snuggly among the onions. Cover the pan and place in the oven. Roast for 4-6 hours or until the brisket is fork tender (this process may take longer depending upon your oven and brisket cut). Remove brisket from the oven and set aside to rest for 30 minutes before slicing and serving. Serve with onions on top and garnish with fresh rosemary.

Brussel Sprouts and Pancetta with Melagrana Candied Pecans

Ingredients
Candied Pecans:
1/2 cup brown sugar
1/4 cup Pomegranate Balsamic Vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups pecan halves
Brussel Sprouts:
1lb. brussel sprouts, halved
2oz. pancetta, small diced
2 tablespoons Italian Lemon EVOO
1/2 teaspoon salt
pinch cracked black pepper
Instructions:
Preheat oven to 350°F. Combine sugar, Pomegranate Balsamic Vinegar, cinnamon and nutmeg in a small saucepan over medium heat. Whisk to combine and bring to a simmer, continue to simmer, for about 3-4 minutes, or until the mixture thickens slightly into a syrup. Place pecans in a medium bowl, add syrup and toss until coated. Transfer pecans to a parchment lined baking sheet and place in the oven. Bake for 6-8 minutes, or until lightly toasted, and remove from the oven. Let cool and harden at room temperature. Increase oven temperature to 425°F. Place brussel sprouts and pancetta on another baking sheet, drizzle with Lemon EVOO and season with salt and pepper. Roast brussel sprouts for 10-15 minutes or until caramelized and tender. To serve, top brussel sprouts with candied pecans.

Chocolate Guinness Cupcakes with Raspberry Balsamic Frosting

Ingredients
Batter:
12oz can or bottle of Guinness
1 cup all purpose flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Arbequina EVOO
1 cup dark brown sugar
2 eggs, 3/4 cup sour cream
2 teaspoon vanilla extract
Raspberry Balsamic Frosting:
1 1/4 cups unsalted butter (2 1/2 sticks of butter), softened
4 1/2 cups powdered sugar
2 tablespoons Italian Raspberry Balsamic
1 teaspoon vanilla extract
2 teaspoons cocoa powder
2 tablespoons whole milk

Instructions
Preheat oven to 350°F. In a small saucepan, add Guinness and bring to a simmer over medium heat. Continue to simmer until the beer reduces to 1/2 cup. Remove from the heat and set aside to cool. In a large bowl combine flour, cocoa, baking soda, baking powder, and salt, whisk to combine. In the bowl of a stand mixer, fitted with the whisk attachment, place reduced Guinness, olive oil, sugar, eggs, sour cream, and vanilla, whisk until blended and smooth. Begin adding in the dry ingredients, a cup full at a time, until the batter is smooth and blended. Fill a muffin tin with decorative paper baking cups and fill 3/4 of the way full with batter. Bake cupcakes for 20-30 minutes, until cooked through. Remove them from the oven and set aside to cool.
Place butter in the bowl of a stand mixer, fitted with the paddle attachment, and beat or cream until smooth. Replace the paddle attachment with the whisk attachment (removing as much butter from the paddle as possible) and begin whisking in the powdered sugar, 1 cup at a time, until combined. Add balsamic, vanilla, cocoa powder, and milk, and continue to whisk until fluffy and smooth. Once the cupcakes have cooled completely, top with frosting (either spreading or piping the frosting on top of the cupcakes). 

Chocolate and Black Cherry Babka

Ingredients
3 1/2 cups all purpose flour (plus more for kneading)
1/2 cup granulated sugar
1 tablespoon yeast, 3 eggs
1/2 cup milk, warm
1 teaspoon salt
2/3 cups unsalted butter, cut into small cubes
Filling:
1/2 cup dark chocolate chips
1/4 cup butter
1/2 cup powdered sugar
1/3 cup cocoa powder
2 tablespoons Black Cherry Balsamic 1 egg, beaten (with 1 teaspoon of water) Syrup: 1/2 cup granulated sugar 1/2 cup water

Instructions
In the bowl of an electric mixer, fitted with the dough hook attachment, combine flour, sugar, yeast, eggs, milk and salt. Stir to combine on low speed. Once combined, begin adding butter, a couple of cubes at a time, until the dough comes together (it will be a little sticky). Remove the dough from the bowl onto a lightly floured surface and knead for 3-4 minutes or until the dough is shiny and tacky. Cover and set aside while you make the filling. Heat a double boiler over medium heat (fill a medium saucepan a 1/4 of the way full with water and bring to a simmer. Once simmering, place a metal bowl on top of the pan). Add chocolate chips and butter, stir consistently until the chocolate and butter have melted. Remove from the heat and stir in the powdered sugar, cocoa and balsamic, creating a paste. Roll the dough into a long rectangle that’s roughly 1/2-inch thick. Spread filling over the dough, leaving 1-inch border around the edge. Roll the dough into a tight, long, cylinder. Cut the roll in half, long-ways, creating two halves. Braid the halves together into a loose plait. Place the plait into a parchment lined loaf pan, tucking the ends under the ‘loaf’ to fit. Cover with a towel or plastic wrap and set aside (in a warm place) for 2 hours to proof and rise. Preheat oven to 375°F. Once the dough has risen, remove wrap and brush with egg wash. Place in the oven and bake for 15 minutes. After the fist 15 minutes, reduce oven temperature to 335°F and continue to bake for 25-30 minutes or until golden brown and cooked through (insert a toothpick into the center, if it comes out clean, the babka is baked). Set aside to cool to room temperature. Combine granulated sugar and water in a small saucepan. Stir to combine and bring to a simmer, simmer for 3-4 minutes or until sugar has dissolved and mixture is syrupy. Remove from the heat and set aside to cool (and further thicken into a glossy glaze). Pour glaze over the babka and set aside to harden slightly

Habanero & Honey Brined Chicken

Ingredients
Brine:
1/2 gallon water
1/2 cup salt
1/2 cup brown sugar
1 cup Habanero & Honey Balsamic
Chicken:
1 whole chicken (about 4-5lbs.)
3 tablespoons Blood Orange EVOO
Garnish:
fresh herbs, citrus wedges and habanero peppers (optional)

Instructions
Combine water, salt, sugar and Habanero & Honey Balsamic in a large pot over medium-high heat. Heat brine, whisking occasionally, until the sugar and salt dissolved. Remove from the heat and let cool to room temperature. Place chicken in a large pot or dutch oven and cover in brine. Cover the pot (plastic wrap will do) and refrigerate. Refrigerate for a minimum of 24 hours or, up to, 3 days. Preheat oven to 425°F. Place a rack in the middle of the oven. Remove chicken from the brine, rinse and pat dry with paper towels. Place chicken in a roasting pan and brush with 1 tablespoon of Blood Orange EVOO. Roast chicken for 1 1/2 hours, brushing the chicken with oil every 30 minutes, until cooked through (internal temperature reaches 165°F). Remove from the oven and let rest for 5 minutes before serving.

Fall Vegetables ‘Fritto Misto-Style’ with Lemon Melagrana Dip

1 cup any single varietal EVOO
Batter:
1 cup all purpose flour
1 cup cornstarch
1 teaspoon baking powder, 1 teaspoon salt
1 1/2 cups club soda, 1 egg
1 each acorn squash, cut into thin wedges
1 each carrot, peeled and cut into thin slices
1 each beet, peeled and cut into thin slices
1 each sweet potato, cut into thin slices
1/2 lb. brussel sprouts, cut in half
1/8 cup additional cornstarch
Lemon Melagrana Dip:
1/4 cup Lemon EVOO
1/4 cup Melagrana Fruit Vinegar
1 tablespoon honey, 1/2 teaspoon salt
1 pinch cracked black pepper
1 pinch crushed red pepper flakes (optional) Serve with some lemon wedges

Instructions:
Heat oil in a large high-sided skillet over medium-high heat (until the oil reaches 350°F). In a large bowl, place flour, cornstarch, baking powder and salt, whisk to combine. Add club soda and egg, whisk to combine the batter. Place veggies (acorn squash, carrot, beet, potato and brussel sprouts) in another bowl and sprinkle with additional cornstarch, toss to coat. Once the oil is hot, dip veggies into the batter, letting any excess drip off, and fry until light and crispy, about 1-2 minutes. You may need to work in batches depending on the size of your pan. Using a slotted spoon, remove fried veggies and transfer to a paper towel or wire rack to drain. For the dip, place Lemon EVOO, Melagrana Fruit Vinegar, honey, salt, pepper and crushed red pepper flakes in a medium bowl and whisk to combine. To serve, place veggies on a plate or platter with dipping sauce on the side. Serve with lemon wedges. 1 each acorn squash, cut into thin wedges 1 each carrot, peeled and cut into thin slices 1 each beet, peeled and cut into thin slices

Herb Mashed Potatoes with Crispy Bacon Topping

Ingredients:
2 lbs. baking potatoes
2 tablespoons Gremolata EVOO (plus 1 tablespoon for roasting the garlic)
1/2 tablespoon salt
1 head garlic, top removed
1/2 cup cream cheese, cut into small cubes
1/2 cup warm half and half (plus a little extra depending on how creamy you like your mashed potatoes)
salt and pepper to taste

Topping:
1 tablespoon Bacon EVOO
1/2 cup bacon, cooked and chopped
2 cups corn flakes
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
chopped parsley for garnish

Instructions:
Preheat oven to 400°F. Place potatoes on a baking sheet and drizzle with 2 tablespoons of olive oil and season with salt. Place garlic in the center of a small piece of foil and drizzle with the remaining tablespoon of oil, bring the corners of the foil together and seal, creating a little pouch. Place the garlic on the baking sheet with the potatoes. Roast garlic for 15-20 minutes, or until golden brown, remove from the oven and set aside to cool. Bake potatoes for 30-45 minutes or until fork tender. While the potatoes are baking, combine topping ingredients together in a large bowl (olive oil, bacon, corn flakes, salt, onion powder and paprika), toss to coat. Place on another baking sheet and toast, in the oven, for 2-3 minutes. Remove from the oven and set aside to cool. Once the potatoes are done, remove from the oven and let rest for 5 minutes. Using an oven mitt to help hold the hot potatoes, remove the peel and place peeled potatoes in a large bowl. Remove roasted garlic cloves from their husks (you can squeeze the bottom of the garlic bulb to help remove the individual cloves) and add to the bowl with the potatoes. Add cream cheese and half and half, mash using a potato masher until smooth and season with salt and pepper to taste. Spoon mashed potatoes into a serving bowl or platter and sprinkle with the corn flake-bacon topping ore serving. Sprinkle with parsley for garnish.

Olive Oil Deviled Eggs

Ingredients:
12 eggs
1/2 cup Arbequina EVOO
2 teaspoons Dijon mustard
1/2 teaspoon salt
1 tablespoon capers
2 teaspoon lemon juice pinch of cracked black pepper pinch of paprika fresh dill for garnish

Instructions:
Fill a large pot halfway with water and bring to a boil over high heat. Once the water is boiling, carefully place eggs into the pot, and cook eggs for 10 minutes. Once cooked, drain and rinse eggs under cold water. Remove the egg shells and split each egg in half length-wise. Remove the yolks from each egg half and place them (yolks) in the bowl of a food processor. Add olive oil, mustard, salt, capers, and lemon juice to the bowl and blend until smooth. Transfer the mixture to a piping bag. Place eggs on a platter or plate and fill each, evenly, with yolk mixture. Top deviled eggs with pepper, paprika, and fresh dill before serving. 

Pea Pesto and Grilled Lemon Risotto

Ingredients:
Pea Pesto Base:
6 garlic cloves, peeled
1 shallot
peeled and quartered
1 cup spring peas
1/8 cup Pesto EVOO
1 tablespoon Grilled Lemon Balsamic
2 tablespoon Pesto EVOO
1 cup arborio rice
 4 cups chicken or vegetable broth 1/2 cup pecorino romano or parmesan, grated
salt and pepper to taste
Spring Vegetable Sauté:
2 tablespoons Pesto EVOO
1 bunch asparagus, trimmed
1 cup snap peas
1 cup spring peas
salt and pepper to taste
micro greens and charred lemon wedges for garnish (optional)

Instructions:
Combine pesto pea base ingredients (garlic, shallot, peas, pesto olive oil, and lemon balsamic) together in the bowl of a food processor, blend until smooth and set aside. Heat oil in a large high-sided skillet over medium high heat. Once the oil is hot, add the rice and stir until the rice is coated with the oil, continue to sauté for 1 minute. Add the pesto pea base to the skillet and stir to combine, continuing to sauté for another (1) minute. Add 1 cup of broth to the skillet, stir to combine, and bring to a simmer. Once the broth has been fully absorbed, add another cup. Continue this process, adding 1 cup of broth at a time, until the rice is tender but still retains a little bite. Stir in the grated cheese and season the risotto to taste with salt and pepper. Keep warm until ready to serve. For the veggie sauté, heat oil in a large skillet over medium-high heat. Once the oil is hot, add the asparagus, snap peas, and spring peas, sauté until tender-crisp, about 2-3 minutes. Season veggies to taste with salt and pepper. Divide risotto between plates or bowls and top with sautéed veggies. Garnish with micro greens and lemon wedges before serving (optional)

Rosemary Lentil and Sausage Soup

Ingredients:
2 tablespoons Rosemary EVOO
 2 each garlic cloves, peeled and minced
1 each yellow onion, peeled and diced
2 each carrots, peeled and diced
2 each celery stalks, peeled and diced
4 cups chicken or vegetable broth
2 tablespoons tomato paste
2 each bay leaves
1 cup green or brown lentils
12oz. andouille, chorizo, or kielbasa sausage, sliced salt and pepper to taste
fresh rosemary and parsley and Rosemary EVOO for garnish

Instructions:
Heat olive oil in a large pot over medium-high heat. Once hot, add garlic, onion, carrots, and celery and sauté until tender, about 3-4 minutes. Add broth and tomato paste, stir to combine and bring to a simmer. Once simmering, stir in bay leaves, lentils and sausage, reduce heat to medium-low, cover and cook for 25-30 minutes or until the lentils are tender. Season to taste with salt and pepper. To serve, divide soup between bowls and garnish with fresh herbs and a drizzle of Rosemary EVOO.

Cranberry & Cherry Mostarda

Ingredients:
1 tablespoon Herbs de Provence EVOO
2 cups fresh cranberries
1/4 cup white wine
1 tablespoon mustard seeds 1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup granulated sugar
1/4 cup Cherry Balsamic
1/4 cup water

Instructions:
Heat olive oil in a medium-large saucepan over medium-high heat. Once hot add cranberries and sauté for 2-3 minutes, or until the cranberries begin to burst. Deglaze the pan with white wine and simmer for 2-3 minutes, or until the wine reduces by half. Stir in mustard seeds, cinnamon, ginger, clove, sugar, balsamic and water, cover and continue to simmer (stirring occasionally) until cranberries have softened and sauce has thickened, 5-8 minutes. Remove from the heat and set aside to cool. Serve warm or refrigerate until ready to serve. Serves: 4-6

Harissa Pot Roast with Smoky Roasted Garlic

Ingredients:
3-4lb. beef chuck roast, boneless 1 tablespoon salt
1 teaspoon cracked black pepper
3 tablespoons Harissa EVOO
1 cup red wine
2 cups beef broth
1 teaspoon thyme, 1 teaspoon rosemary
2 each celery sticks, chopped
1 each yellow onion, peeled and chopped
3 each carrots, peeled and sliced
1 each leek, sliced
salt and pepper to taste
Smoky Roasted Garlic:
2 heads of garlic, tops removed
1 teaspoon Bourbon Maple Balsamic
1 tablespoon Cold Smoked EVOO
rustic crusty bread or roasted potatoes for serving.

Instructions:
 Preheat your pressure cooker or Instant Pot to the sauté setting. Pat beef roast dry with paper towels and season, all over, with salt and pepper. Add oil to the pot and, once hot, carefully add the beef roast. Sear on all sides until dark brown and remove from the pot. Deglaze the pan with red wine and let simmer for 3-4 minutes or until slightly reduced. Add beef broth, thyme, rosemary, celery, onion, carrots and leeks, stir to combine and bring to a simmer. Once simmer, return the beef roast and close with the lid. Program settings to pressure cook (on ‘regular’ mode, if available). Cook for 60 minutes, turn off the heat and let rest for 15 minutes (do not release the steam). After the resting period, release the steam and let rest for another 15 minutes. For the roasted garlic, preheat oven to 400°F. Place prepped garlic on small sheets of foil and drizzle with balsamic and olive oil. Wrap the garlic in the foil, creating little pouches, and roast for 15-20 minutes, or until the garlic is lightly golden brown and tender. Remove from the oven and set aside. Season pot-broth to taste with additional salt and pepper (if necessary). Serve pot roast (along with veggies and pot-broth) with roasted garlic (either with the full intact heads or with the cloves removed) and some nice crusty bread for dipping or potatoes.

Creamy Italian Salad Dressing

Ingredients:
¼ cup TMO Balsamico Bianco White Balsamic Vinegar
2 tablespoons The Mighty Olive Grilled Lemon Balsamic
1/3 cup TMO extra virgin olive oil
½ cup Greek yogurt or
½ cup mayonnaise
2 teaspoons Tuscan Dipping Oil Seasoning Spices
½ teaspoon TMO Champagne Dill Mustard
¼ cup parmesan cheese
Sea salt and pepper to taste

Instructions:
 1. Add all ingredients to a large mason jar and shake until blended. Store in the fridge for a few hours before serving or wait to serve 30 minutes for the dried herbs to hydrate. Serve over your favorite greens.
2. Shake before serving. 3. If too thick, add some water one teaspoon at a time to thin it to the desired consistency.

*Keeps in the refrigerator for 5 days. Using Greek yogurt instead of mayo increases the protein in the dressing and lowers the calories by 1/3. 

Sweet & Savory Bacon Wrapped Scallops

Ingredients:
 1 1/2 lbs. scallops
1 tablespoon Herbs de Provence EVOO
1/2 teaspoon salt
1/8 teaspoon black pepper
1 lb. sliced bacon

Dipping Sauce:
1/2 cup Cherry Balsamic
 1/4 cup brown sugar
1/4 cup soy sauce
3 tablespoons cornstarch
1/4 cup water
chopped parsley for garnish

Instructions:
Preheat oven to 400°F. Place scallops in a large bowl, drizzle with olive oil and season with salt and pepper, toss to coat. Wrap bacon around scallops and secure with a toothpick. Place wrapped scallops on a baking sheet and fbake for 20-25 minutes, until scallops are just tender and bacon is lightly-crisp. For the last 5 minutes, increase oven temperature to broil, and continue to cook until slightly caramelized (keeping a close eye on the scallops, so they wont burn). While the scallops are cooking, combine balsamic, brown sugar and soy sauce in a small saucepan. Bring to a simmer, whisking frequently, over medium-high heat. Dissolve cornstarch in water and add to the pan. Continue to simmer until sauce thickens, remove from the stove and set aside. Serve scallops with warm dip on the side and sprinkle with chopped parsley.

Smoky Shrimp Cocktail with Citrus-Chili Cocktail Sauce

Ingredients: 1lb. large raw shrimp (if frozen, thawed)
1 tablespoon Cold Smoke EVOO
1/2 teaspoon salt, 1 pinch black pepper

Citrus-Chili Cocktail Sauce:
1 tablespoon Sicilian Lemon Balsamic
1 teaspoon sriracha, 1/2 cup ketchup
1 teaspoon horseradish
2 teaspoon brown sugar
1 each garlic clove, peeled and minced
pinch of salt and pepper
lemon wedges and fresh parsley for garnish

Instructions:
Preheat oven to 350°F. Combine shrimp, olive oil, salt and pepper in a large bowl, toss to coat. Transfer shrimp to a baking sheet and place in the oven. Bake for 12-15 minutes or until the shrimp are no longer opaque and cooked through. Remove from the oven and chill in the refrigerator. Combine balsamic, sriracha, ketchup, horseradish, brown sugar and garlic in a medium bowl, whisk to combine the cocktail sauce. Refrigerate until ready to serve. To serve, peel shrimp (if necessary) and arrange on a platter with cocktail sauce on the side for dipping. 

Marinated Greek Yogurt with Grilled Pita Chips

Ingredients:
4 cups full fat Greek yogurt
2 tablespoons Garlic or Cilantro/Garlic Balsamic
4-6 pitas
3 tablespoons single varietal EVOO (plus more for drizzling over the yogurt)
1 tablespoon TMO za’atar seasoning (plus additional for sprinkling over the yogurt)

Instructions: 
Drain yogurt using a clean dish towel or several layers of cheesecloth. Squeeze as much liquid out of the yogurt as possible, place yogurt in the refrigerator overnight to drain further (easiest way to do this is by setting a bowl with a strainer fitted on top or inside, place your yogurt filled towel/cheesecloth inside the strainer). Once the yogurt has drained, remove from the cloth and place in a bowl along with the balsamic and stir to combine. Keep refrigerated until ready to serve. Preheat an outdoor grill or grill pan over medium-high heat. Brush pitas with oil and season both sides with za’atar. Grill pitas for 2-3 minutes, flipping halfway through, until slightly crisp and lightly charred. Remove from the grill and cut into wedges. Place yogurt into bowls, drizzle with oil and sprinkle with za’atar seasoning. 

Serve yogurt and pita chips with… cherry tomatoes, mixed Greek olives, cucumber slices, fresh dill sprigs, fresh parsley sprigs.

Drunken Crockpot Carnitas with Gazpacho-Inspired Salsa

Ingredients:
2 teaspoons TMO single varietal EVOO
3 lbs. boneless pork butt
1/2 tablespoon salt, 2 tablespoons ground cumin
2 teaspoons dried oregano, 5-6 garlic cloves, peeled and minced
1/2 cup Cilantro/Garlic Balsamic
1 12oz bottle Mexican-stlye lager beer

Instructions:
Program your slow cooker to sauté and drizzle with oil. Once the oil is hot, add pork and sear on all sides. Add seasonings (salt, cumin, oregano and garlic), balsamic and beer, cover, and reduce heat to slow cook on low. Cook the carnitas for 6-8 hours or until cooked through and fork tender. Remove from the slow cooker and, using a fork, pull the pork into small pieces. Keep warm until ready to serve. Combine tomatoes, cucumbers, peppers, onion, balsamic, garlic and paprika in a bowl, toss to combine the salsa. Season to taste with salt and let the salsa flavors meld together for 30-45 minutes before serving. Serve carnitas with queso fresco crumbles, cilantro, tortillas and lime wedges. Serves: 4 Gazpacho Salsa: 1/2 cup heirloom cherry tomatoes, diced 1/2 cup cucumber, diced 3/4 cup red, yellow and orange bell peppers, diced 2 tablespoons red onion, peeled and diced 1 tablespoon Jalapeño Lime Balsamic 1 garlic cloves, peeled and minced 1/4 teaspoon smoked paprika salt to tast

Mediterranean Chicken and Rice Bowls

Ingredients:
1/4 cup Cilantro & Onion EVOO
1/8 cup Cucumber Melon Balsamic
4 each garlic cloves, peeled and minced
1/2 teaspoon ground cumin, 1/4 teaspoon turmeric
1/4 teaspoon coriander
1/4 teaspoon paprika, 1/4 teaspoon salt, pinch of black pepper
4 boneless skinless chicken breasts
1 cup basmati or brown rice
2 cups baby spinach, chopped
1 cup canned chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cup cucumbers, diced
1 cup olives, pitted

Instructions:
 In a medium bowl, combine olive oil, balsamic, garlic, cumin, turmeric, coriander, paprika, salt and pepper, whisk until blended. Place the chicken in a casserole dish or a large plastic zipper bag. Add half of the dressing to the chicken and toss to coat.
Refrigerate for 1 hour (or up to overnight). Preheat oven to 400°F. Place marinated chicken on a baking sheet and roast for 12-15 minutes or until thoroughly cooked. Remove from the oven and set aside to rest for 5 minutes before slicing. Cook rice according to the instructions on the package. To serve, divide rice and chicken between bowls and top with spinach, chickpeas, tomatoes, cucumber and olives. Drizzle with remaining dressing.

Rosemary Dijon White Bean Dip
(White Bean Hummus)

Ingredients:
2 bulbs of garlic
6 tablespoons The Mighty Olive extra virgin olive oil, divided
2 (15.5oz) cans white beans, drained and rinsed
2 teaspoons The Mighty Olive Rosemary Dijon Seasoning
2 tablespoons lemon juice
1-2 tablespoons vegetable broth
Salt and cracked black pepper to taste
Rosemary sprigs for garnish
Grilled or toasted bread, pita chips, or crostini for dipping
Instructions: 
Preheat oven to 400°F. Trim the top off of the bulb of garlic and place on a large square of aluminum foil. Drizzle garlic with olive oil and loosely wrap, like a parcel, in the foil. Place in the oven and roast for 30 minutes or until the garlic cloves have browned slightly. Remove from the oven and set aside to cool at room temperature before squeezing out the roasted garlic cloves. Place garlic from one bulb, white beans, seasoning, and lemon juice in the bowl of a food processor, blend until smooth. Add broth, a tablespoon at a time, to thin the spread if necessary. Season to taste with salt and pepper. Transfer the dip to a serving bowl and drizzle with the remaining 3 tablespoons of olive oil, sprinkle with a little cracked black pepper, squeeze garlic cloves on top and garnish with rosemary sprigs before serving. Serve with bread, crostini or pita chips for dipping.

Citrus Smoothie

Ingredients:
1/2 each blood orange, juiced
2 each bananas, peeled
1/2 cup low fat vanilla yogurt
1 teaspoon fresh ginger, peeled
1/4 teaspoon ground cinnamon
2 cups orange juice
1/2 cup Honeybell Orange Balsamic
2 tablespoons Blood Orange EVOO
garnish: blood orange wedges and banana slices
Instructions:
Place ingredients (blood orange juice, bananas, yogurt, ginger, cinnamon, orange juice, balsamic and olive oil) in a blender, working in batches if necessary, and puree until smooth. Portion smoothies into glasses and garnish with orange wedges and banana slices before serving. 

Balsamic-Roasted Brussels Sprouts

Ingredients:
1 1/2 pounds brussels sprouts
4 ounces pancetta or bacon,
1/4 inch diced 1 small yellow onion
1/4 cup The Mighty Olive Garlic Olive Oil
1 1/2 teaspoon sea salt and 1/2 teaspoon ground black pepper
2 teaspoons The Mighty Olive Aged Traditional Balsamic Vinegar or Bourbon Maple Balsamic Vinegar
Directions:
Preheat oven to 400 degrees. Chop the stem end off each brussels sprout. Cut the sprout in half. Clean the onion and cut into large, diced pieces. Place the brussels sprouts in a bowl. Add the pancetta, onion, oil, salt, & pepper. Toss gently. If it seems dry, add more olive oil. Spread mixture on a baking sheet in a single layer. Roast for about 20 minutes or until they're tender and browned & the pancetta is cooked. Toss once during cooking. Remove from oven. Drizzle immediately with the balsamic vinegar. Serve warm.