Loading... Please wait...

Blog

Sous-Vide NY Strip Marinated with Olive Wood Smoked Olive Oil

Ingredients4 - 2" thick steaks: use either strip, porterhouse, t-bone or tenderloin steaks weighing about 8 oz. eachKosher salt and freshly ground black pepper4 sprigs thyme or rosemary (optional)2 garlic cloves (optional)2 shallots, thinly sliced (optional)3 tablespoons olive wood smoked olive oil DirectionsSet the Sous-Vide cooker to 130ºF (54.4ºC). If not using a Sous-Vide, see below.Generously [...]

Read More »


Perfect for Brunch! Savory Herb Crepes with Spinach, Gruyere, and Olive Oil Fried Egg

Crepe Batter2 large eggs1 1/4 cups whole milk1 cup flour1 tablespoon + 2 teaspoons UP Extra Virgin Olive OilPinch kosher salt1 tablespoon minced fresh herbs, such as parsley and/or basilIn a blender add the wet ingredients including 1 tablespoon of olive oil and pulse to combine. Add the flour, salt and herbs. Pulse again to [...]

Read More »


Lemon Argumato Waffles with Fresh Strawberry and Cara Cara Orange Vanilla Balsamic Compte

Waffles2 eggs2 cups all-purpose flour1 3/4 cups milk1/2 cup Lemon Fused Olive Oil1 tablespoon white sugar4 teaspoons baking powder1/4 teaspoon salt1/2 teaspoon vanilla extractFresh Strawberry-Balsamic Compote3 cups sliced, fresh strawberries1/2 cup Cara-Cara Orange-Vanilla White Balsamic1 cup sugar DirectionsFor the CompotePlace the sugar and 1/2 cup of balsamic in a heavy duty 2+ quart sauce pan. Heat [...]

Read More »


Honey Ginger Salmon Salad

  DRESSING 1 shallot, minced3 garlic cloves, minced2 Tbsp Honey Ginger Balsamic Vinegar1 tsp grated ginger1 Tbsp honey1 Tbsp Toasted Sesame Specialty Oil1 tsp Sriracha sauce1 Tbsp Coconut Balsamic Vinegar¼ cup UP Extra Virgin Olive OilPinch of Salt & PepperSALAD Romaine lettuce (chopped)3-4 green onions (chopped)1 Tbsp black sesame seeds3 peeled mandarin oranges1 package of coleslaw mixSlivered almonds for servingSALMON 1 lb. salmon [...]

Read More »


Neapolitan Grilled Eggplant

 INGREDIENTS 1/3 cup loosely packed fresh flat-leaf parsley1/4 cup Neapolitan Herb Balsamic Vinegar1/4 cup + 2 Tbsp UP Extra Virgin Olive OilKosher salt and freshly ground black pepper to taste1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thickDIRECTIONSIn the bowl of a food processor or blender add 1/4 cup UP Extra Virgin Olive Oil, Neapolitan Herb [...]

Read More »


Neapolitan Herb Tomato Crostinis with Whipped Feta

A simple recipe to "whip up" as an appetizer for entertaining. The tomato notes of the Picual enhance the fresh flavors of the tomato topping. Instead of crostinis, this would also work great as an addition to a wrap or pita for a picnic lunch. INGREDIENTS 7 oz feta, crumbled1/3 cup cream cheese, room temperature2/3 cup [...]

Read More »


Oven Dried Heirloom Tomatoes

Are you suffering from an overabundance of gorgeous, ripe heirloom tomatoes? If you answered yes, then consider preserving your harvest by oven drying your tomatoes and then jarring them with a superlative, fresh UP EVOO and herbs. If you answered no, get yourself some late summer tomatoes, stat! It doesn't get easier than this, [...]

Read More »


Torn Basil, Heirloom Tomato, & Mozzarella Fresca Salad

It doesn't get easier or more elegant than this. And frankly, it's borderline sacrilegious to not be using mouthwatering heirloom tomatoes right now at their peak-of-ripeness with the freshest olive oil in the world. Simply unthinkable.6 cups baby arugula washed, spun dry2 cups of sliced heirloom tomatoes1/3 cup freshly torn basil leaves1/2 small red onion, [...]

Read More »


Roasted Beet Salad with Goat Cheese, Arugula Blossoms, & Toasted Pecans

Ingredients:1 1/2 pounds fresh beets1/3 cup arugula blossoms (optional) 8 oz. chevre (fresh goat cheese)6 cups baby arugula or mixed greens1 cup whole pecans, toasted1/4 cup + 2 tablespoons A-Premium White Balsamic Vinegar1 tablespoon good quality grainy mustard fresh ground pepper to taste1/3 cup + 2 tablespoons Ultra Premium Extra Virgin Olive OilDirections:Preheat the oven to 400 F. Trim [...]

Read More »


Oven Baked Spicy Olive Oil Kale Chips

Ingredients:4 cups kale leaves, washed, dried, and cut into 1/2" pieces, with tough stems removed2 tablespoons Harissa infused olive oil1 teaspoon paprika (optional)1/2 teaspoon fine sea saltDirections:Preheat the oven to 275 degrees F.In a large bowl toss the kale with Harissa infused olive oil, paprika, and salt. Arrange the leaves in a single layer [...]

Read More »