Free Standard Shipping on Orders Over $75!
Cart 0

Recipes

Arugula Pesto

Arugula Pesto

Ingredients12 ounces baby arugula washed and spun dry4 medium garlic cloves, peeled1 teaspoon freshly squeezed lemon juice1/2 cup hulled, toasted pumpkin seeds1/2 cup finely grated Pecorino Romano1 teaspoon fresh ground pepper and salt if used (depending on how salted your pasta water is)2/3 cup UP Oro Bailen Picual or Melgarejo Hoji Blanca extra-virgin olive oilDirectionsCook your pasta based on the instructions. (I used fresh pasta pictured above)  Meanwhile, combine arugula, garlic, lemon juice, half of the cheese, pumpkin seeds, in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended until finely processed. ...

Read more →


Italian Style Blood Orange Cookies

Italian Style Blood Orange Cookies

Italian Style Blood Orange Cookies Ingredients 3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 finely grated orange peel 1 cup Blood Orange (fused) Agrumato Olive Oil 2 large room temperature eggs, whisked 2 tablespoons fresh squeezed orange juice Powdered sugar for garnish DirectionsPreheat the oven to 350 F.In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.In a separate bowl whisk...

Read more →


Spicy Pickled Vegetables

Spicy Pickled Vegetables

Spicy Pickled Vegetables Ingredients for the brine: 10 cloves garlic, peeled 2 cups Old Town Olive Oregano White Balsamic Condimento 6 teaspoons kosher salt 1 teaspoon celery seed 1 teaspoon coriander seed 1 teaspoon mustard seed 1/2 teaspoon black peppercorns 1 Bay leaf, torn  Ingredients for the vegetables: 6 young spring carrots, peeled and cut in half lengthwise 1 cup cauliflower 2 thickly sliced shallots 6-8 whole dried red chilies (depending on how hot you like it) Directions:In a medium saucepan bring 4 cups water to a boil reduce the heat so the water simmers and add the garlic. Cook for...

Read more →


Cheddar Cheese Cornbread

Cheddar Cheese Cornbread

Cheddar Cheese Cornbread Ingredients: 2 cups whole wheat flour  1/2 cup yellow cornmeal  2 tablespoons honey 1 tablespoon baking powder 1 1 teaspoons kosher salt 1 1/2  cups whole milk 2 large eggs, lightly beaten 1/2 cup Old Town Olive's Baklouti Chili Olive Oil 8 ounces sharp grated Cheddar, 2 ounces reserved 1/3 cup chopped scallions, +2 tablespoons reserved   2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper Directions:Preheat the oven to 350 degrees F. Grease a 9 by 9"inch baking pan with Baklouti Olive Oil. Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl....

Read more →


Arugula Salad with Plums and Pumpkin Seeds

Arugula Salad with Plums and Pumpkin Seeds

Arugula Salad with Plums and Pumpkin Seeds   Ingredients: Three (3) medium plums, pitted and cut into 1/2-inch-thick wedges Two (2) Tbs. Old Town Olive’s Rosemary Fused Extra Virgin Olive Oil Two (2) Tbs. Old Town Olive’s Vermont Maple Balsamic Vinegar One (1) Tbs. minced shallots Salt to taste Fresh crushed pepper Six (6) oz. baby arugula (6 packed cups) Five (5) Tbs. roasted pumpkin seeds Directions:In a small bowl, whisk together Old Town Olive’s Rosemary Fused Extra Virgin Olive Oil, Old Town Olive’s Vermont Maple Balsamic Vinegar, salt, pepper and shallots. In a large salad bowl, lightly season the...

Read more →