Appetizers and Finger Food

Dark Chocolate Blood Orange Fondue

Dark Chocolate Fondue with Blood Orange Agrumato & Aged Balsamic Ingredients: 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……

Read More...

Smoky Sweet Potato Hummus

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…

Read More...

Parmigiano-Pistachio Frico

Serve this light crisp cheese bite with your favorite champagne. Ingredients 1 1/2 oz parmigiano – reggiano, finely ground in a food processor 1 1/2 oz shelled, chopped pistachios Preparation Preheat oven to 350 degrees Line 2 baking sheets with parchment. Sprinkle 1 tbl of cheese on the parchment in a line 4″ long and…

Read More...

Savory Herb Crepes with Spinach, Gruyere and Olive Oil Fried Egg

This savory crepe recipe is delicious made with any of our single varietal extra virgin olive oils, or use one of our infused olive oils – Tuscan Herb, Milanese Gremolata, Herb de Provence, etc. – to bring an herbaceous quality to your dish. Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup…

Read More...

Crab-Stuffed Portobello Mushrooms

The portobello mushroom  is an excellent source of the B vitamins, riboflavin, niacin, and pantothenic acid and a good source of the dietary mineral phosphorus. Ingredients: 6 portobello mushrooms 1/2 pound jumbo lump crab meat 12 ounces baby spinach 2 large roasted red peppers, sliced 1 cup grated fontina cheese 4-5 cloves garlic, sliced thin 1/4…

Read More...

Crispy Baklouti Potato Croquettes

Crispy-crunchy on the outside, with soft billowy spicy Baklouti (fused) Agrumato potato on the inside, encasing a gooey melted cheese center. Ingredients 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…

Read More...

Spanish Olives – 3rd Generation Table Olive Farmer

We are  proud of our vendor’s exclusive partnership with a third generation, family owned and operated Spanish table olive producer that shares our vision for the strictest quality criteria. They select and cure only the finest quality, handpicked, early harvest olives from the south and south-east of Spain.  Their family recipe for low salt brines coupled…

Read More...

Spicey Black Bean Dip

  ¼ cup Baklouti Green Chili Olive Oil ¼ cup baklouti olive oil 2 (15.5 ounce) cans black beans, rinsed and drained 1-1/2 teaspoons salt 1/2 teaspoon ground cumin 2 tablespoons fresh lime juice, from one lime, plus more if desired A few tablespoons of water if necessary 1/4 cup fresh chopped cilantro, plus more…

Read More...

Muhammara – Roasted Red Pepper Spread

2  (7-to 8-ounces) jars roasted red peppers, rinsed and drained 1 cup coarse fresh bread crumbs (from a baguette) 1 cup walnuts (4 ounces), toasted 1 tablespoon red-wine vinegar 1/2 teaspoon cumin 1/4 cup extra-virgin olive oil (picual, hojiblanca, arbequina) 2 tablespoons cayenne olive oil (optional for less heat use another olive oil) Directions Purée…

Read More...

Lemon Waffles with Fresh Strawberry and Cara Cara Orange-Vanilla Balsamic Compote

Waffles 2 eggs 2 cups all-purpose flour 1 3/4 cups milk 1/2 cup Lemon Fused Olive Oil 1 tablespoon white sugar 4 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon vanilla extract Fresh Strawberry-Balsamic Compote 3 cups sliced, fresh strawberries 1/2 cup Cara-Cara Orange-Vanilla White Balsamic 1 cup sugar Directions   For the Compote Place…

Read More...