Warm your tummy with this simple and delicious pasta dish.
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.
Dark Chocolate Fondue with Blood Orange Agrumato & Aged Balsamic
- 1 pound dark chocolate chips or whole bars chopped coarsely
- 1 cup heavy cream
- 1/2 cup milk
- 2 Tbs. Blood Orange Agrumato Olive Oil
- 1 Tbs. Fresh Orange Zest
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 2 tablespoons Tangerine Dark Balsamic or Traditional, Vanilla, Cherry, etc…
- Cookies, Fruit, marshmallows or pound cake, for serving
Special equipment: 6-quart slow cooker
Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Whisk in the balsamic just before serving.
Serve with cookies, cut up fruit, marshmallows or pound cake.
This tangy, vibrant chimichurri will illuminate dishes such as grilled or roasted meats, roasted vegetables, starchy dishes, and even seafood. There are no rules about when or where you can use this versatile condiment to bring a splash of flavor and pleasing contrast to your culinary creations.
2 cups packed fresh Italian parsley leaves
4 medium garlic cloves, peeled and smashed
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/4 cup pinot noir red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup Certified UP Extra Virgin Olive Oil
Place the ingredients in to the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. Freezes well for future use.
Use over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, and over hummus.
Makes about 1 1/2 cups of condiment.
Delicate and delicious! These cookies are great to have around during the holidays.
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
Preheat 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 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 spots remain.
Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes.
Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar.
Yields about 48 cookies
Melgarejo, is one of our provider’s exclusive partner estates, and one of the most celebrated mills in the world. They just sent these photos and videos of the new harvest to share with you. We’re extremely excited about the quality coming from their estate and other partner estates in the Northern Hemisphere. We look forward to having their award winning oil soon.
Just *SOME* of the amazing pairings possible for salads, sautes, marinades and finishing.
Passion Fruit + Blood Orange EVOO
Gravenstein Apple + Rosemary EVOO
Lemon White Balsamic + Tuscan Herb EVOO
Honey Ginger White Balsamic + Persian Lime EVOO
Lemon Balsamic + Basil EVOO
Peach White Balsamic + Tuscan Herb EVOO
Grapefruit White Balsamic + Lemon EVOO
Blackberry Ginger Balsamic + Persian Lime EVOO
Dark Chocolate Balsamic + Blood Orange EVOO
Dark Chocolate Balsamic + Chipotle EVOO
Espresso Balsamic + Lemon EVOO
Tangerine Balsamic + Blood Orange EVOO
Lemon Balsamic + Mushroom Sage EVOO
Blueberry Balsamic + Lemon EVOO
Red Apple Balsamic + Roasted Walnut Oil
Red Apple Balsamic + Hojiblanca EVOO
Fig Balsamic + Garlic EVOO
Grapefruit White Balsamic + Herbes de Provence EVOO
Pomegranate Balsamic + Persian Lime EVOO
Strawberry Balsamic + Lemon EVOO
Lavender Balsamic + Herbes de Provence EVOO
Cinnamon Pear Balsamic + Roasted Walnut Oil
Black Cherry Balsamic + Lemon EVOO
Espresso Balsamic + Blood Orange EVOO
Oregano White Balsamic + Garlic EVOO
Oregano White Balsamic + Lemon EVOO
Jalapeno White Balsamic + Garlic EVOO
Jalapeno White Balsamic + Chipotle EVOO
Traditional Balsamic + ANY EVOO
Coconut White Balsamic + Butter EVOO = Coco-butter
Coconut White Balsamic + Lime EVOO
Coconut White Balsamic + Roasted Sesame Seed Oil
1 Part Lemon Balsamic + 1 Part Butter EVOO + 1 Part Garlic EVOO
Garlic EVOO + Butter EVOO
Pomegranate + Garlic EVOO
Vanilla Balsamic + Blood Orange EVOO
Chocolate Balsamic + Espresso Balsamic
Chocolate Balsamic + Coconut White Balsamic
Coconut White Balsamic + Lemon EVOO
Lavender Balsamic + Lime EVOO
Raspberry Balsamic + lemon EVOO
Mango Balsamic + Blood Orange EVOO
This recipe is courtesy of Leah Koenig.
1 large sweet potato (about 1 lb)
1/3 cup tahini
1/3 cup extra virgin olive oil and more for drizzling. Our Frantoio/Leccino UPEVOO is delicious in this hummus recipe.
1 19oz can chick peas, drained and liquid reserved
1 large clove garlic, coarsely chopped or grated
3 tbsp fresh lemon juice or more to taste
1 1/2 tsp kosher salt or more to taste
1/2 tsp smoked paprika
1/2 tsp ground cumin
chopped fresh cilantro
1. Preheat oven to 400F. Pierce sweet potato in several places and place on a baking sheet. Bake 50 to 70 minutes or until completely tender. Cool. Remove and discard skin.
2. Combine sweet potato, tahini, 1/3 cup olive oil, drained chick peas, garlic, lemon juice, salt, paprika and cumin in a food processor. Process to a thick paste, scraping down sides as necessary. With machine running slowly pour in 1/3 to 1/2 cup reserved chick pea liquid and continue processing until smooth and creamy, two to three minutes. Season to taste.
3. Transfer to a shallow bowl or plate, drizzle with a little olive oil and sprinkle with cilantro.
Serves 8 to 10.
With our Persian Lime olive oil and Key Lime white balsamic vinegar
* Special equipment needed: ice cream maker
2 cups full fat, thick yogurt
1 1/2 cups thawed mango puree (or fruit puree of choice)
1 cup heavy cream
2 tablespoons powdered milk
1 cup sugar
1/2 teaspoon salt
1/4 cup Lime Olive Oil
2 Tablespoons Key Lime White Balsamic
In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer’s instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time.)
The perfect summer BBQ sauce for your ribs, chicken, burgers, or anything else you might throw on the grill.
1/2 cup brown sugar
1 1/2 cups ketchup (use a pre-made ketchup or make your own, there are many online recipes available)
1/4 cup molasses
1 cup of dark balsamic vinegar – Traditional, Espresso, Black Currant, Dark Chocolate…or, your choice.
2 tablespoon Worcestershire sauce
2 tablespoons dry mustard
2 tablespoons Baklouti Olive Oil, UP EVOO or any fused/infused olive oil of your choice
1 small white or yellow onion, minced
2 teaspoons granulated garlic
2 teaspoons smoked paprika (mild or spicy)
2 teaspoons cayenne (optional for lover’s of heat)
2 teaspoons kosher salt
Fresh ground pepper to taste
Heat the olive oil of your choice in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything – chicken, ribs, burgers, shoes. You can literally put it on anything, and I encourage you to do so.
Makes approximately 3 cups