November 15, 2016

Servings 4


1 can butter beans drained
1 can cannellini beans drained
1 cucumber seeded & diced

15 cherry tomatoes sliced

1/2 cup diced Pepperoncini 

1/2 cup kalamata olives sliced & pitted
crumbled Feta cheese
1/4 cup sliced red onion


1/2 cup Orega...

November 15, 2016


• 1/3 cup Basil Infused Olive Oil
• 1/4 cup Lemongrass Mint White Balsamic
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper
• One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), ch...

November 15, 2016

We've taken a classic panzanella (Tuscan bread salad) and added bright green summer veggies and our favorite heirloom pumpkin seeds from Stony Brook Farms. This salad bursts with fresh flavors and features our exquisite ultra premium EVOO (choose your own favorite!), o...

November 15, 2016

Servings: 8 

Tip: For optimum flavor, pick a melon that is heavy and fragrant with stem ends that yield slightly when pressed.


• 1 medium cantaloupe
• Olive Obsession balsamic vinegar (optional)*
• Olive Obsession olive oil*
• Sea salt black Cyprus o...

November 15, 2016

Servings: Makes 4 cups

This beet salad comes from Michael Solomonov’s cookbook Zahav (Houghton Mifflin Harcourt, 2015). It's one of the best cold salads I've ever had—earthy from the salt-crusted, roasted beets, lemony and rich from the tehina sauce, and bright from th...

November 15, 2016

Sweet grapes and the bright flavor of Granny Smith green apple makes this refreshing chilled soup perfect for summer brunch and dinner tables. The olive oil adds clean flavor and a boost of healthy antioxidants! Soup can be made 1 day ahead, keep chilled.

Serves: 6-8


February 5, 2016

This fresh, healthy meal is a perfect combo for our Cilantro and Onion Extra Virgin Olive Oil as well as our Honey Ginger White Balsamic Vinegar.




1-2 heads Bibb lettuce
3/4 cup onion, chopped
1 pound ground turkey
2 tablespoons Cilantro & Onion Extra Virgin...

February 4, 2016

Creamy roasted red pepper and tomato soup with Tuscan Herb Olive Oil.


2 - 28oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped
3 tablespoons Olive Oil Store's Tuscan Herb O...

February 2, 2016














Ingredients (Caprese Salad)


  • 1 pound of ripe, preferably heirloom tomatoes, sliced thin

  • 1/3 cup peppery, fresh green extra virgin olive oil, such as Coratina 

  • 1/4 cup  

  • 2 tablespoons chiffonade cut basil

  • 8 oz. homemade (see reci...

February 2, 2016

Avgelomono is a comforting Greek chicken, lemon, egg, and rice soup (read penicillin).  It's one of my absolute favorite soups to enjoy on a chilly winter day.  I've taken a very standard interpretation of avgelomono and added a savory, spicy note of freshly made Baklo...

Please reload

Search by Tag