Recipes

Ingredients

- Sliced red and green sweet peppers
- Sliced White Onion
- Shrimp,  cut into three quarter inch pieces
- Salt and Pepper to taste
- Baklouti EVOO
- Mango Balsamic Vinegar
- Cooked rice
- Add ons: spicy italian sausage, and any other veggies
- Adjust portion sizes based on desired siring size

Directions:

- Marinate shrimp in 1 part Baklouti EVOO, 1 part Mango Balsamic Vinegar and salt and pepper. Marinate for 30 minutes to 1 hour
- Preheat grill pan, to medium
- Season veggies with salt and paper, Baklouti EVOO and Mango Balsamic Vinegar, cook over medium heat until tender
- Add Shrimp, grill for a couple of minutes, each side, and stir as you go.
- Serve over rice and enjoy!

Ingredients

(measurements will vary, depending on desired servings, below is based on 2 servings)
- 2 - 3 cups chopped rommaine and spinach
- Handful of Strawberries, chopped
- Handful of cherry tomoatoes, halved
- 1/4 of cucumber, chopped
- 1/4 - 1/2 of an apple, chopped
- 1/4 cup of celery chopped
- Handful of walnuts or peacons, chopped
- Add ons: shredded chicken, roasted chickpeas, lentils, brown rice, hardboiled egg, avacado
- Sprinkle with feta cheese
- 2 Tablespoons of Boston Olive Oil Company Lemon EVOO
- 2 Tablespoons of Boston Olive Oil Company Strawberry Balsamic Vinegar
- Salt and pepper to taste
- Lemon juice to taste

Directions:

- Chop greens, chop all veggies, fruit and nuts and mix in large bowl, top with any add ons
- Whisk together Lemon EVOO, Strawberry Balsamic Vinegar, salt and pepper to taste, and squeeze of fresh lemon. Want to add more to dressing? Try honey or mustard!
- Drizzle dressing over salad, mix well and enjoy! One of my favorite lunches!

Agnolotti uovo con tartufi is just a fancy way of saying, “egg ravioli” with truffle. But beyond it’s alluring name, which rolls off the tongue, this pasta dish is absolutely delicious and it’s simplicity highlights our amazing truffle oil.

For The Pasta

- 2 Cups Flour 3 large, fresh eggs

For The Filling

- 12 large, fresh egg yolks

For The Sauce

- 1 stick (80z.) good quality salted butter
- 1/4 cup thinly sliced shallots
- 1 tablespoon White Truffle Oil
- Sardegna Flaked Sea Salt
- Fresh cracked white pepper to taste

Ingredients:

- 1/3 cup loosely packed fresh flat-leaf parsley leaves
- 1/4 cup Boston Olive Oil Company Neapolitan Herb Balsamic Vinegar
- 1/4 cup Boston Olive Oil Company Extra Virgin Olive Oil ( We love the Lemon Olive Oil)
- Kosher Salt and freshly ground black pepper to taste
- 1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick

Directions

Marinade for the Ribs:

- 4 racks (8 pounds) baby back ribs
- 12 garlic cloves, mashed or minced
- 3 Tablespoons BOston Olive Oil Company Honey Ginger Balsamic Vinegar
- 3 Tablespoon Brown Sugar (Try our Smoked Brown Sugar)
- 1 Tablespoon Boston Olive Oil Oil Company Extra Virgin Olive Oil (Our favorite is the Oro Bailen Picual)
- 1 Tablespoon of Sea Salt

For the Glaze

- 3/4 cup Boston Olive Oil Company Honey-Ginger Balsamic Vinegar
- 3 Tablespoons Honey
- 2 Tablespoons Soy Sauce
- 1 Teaspoon of Boston Olive Oil Company Extra Virgin Olive Oil

For the Marinade:

Mix together the Honey Ginger White Balsamic, brown sugar, minced garlic, sea salt and EVOO. Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times.

For the Glaze:

Combine the Honey Ginger Balsamic, honey, soy sauce in a small sauce pan over medium heat. Allow to reduce by half and remove from heat. Add one teaspoon of EVOO to the mixture and stir to combine

For the ribs:

Prepare the grill and preheat the over to 275. Over medium heat grill the ribs for approximately 5 minutes per side. Prepare baking pan/s large enough to hold the ribs in a single layer. Brush the glaze over the ribs and seal each pan well with foil. Bake the ribs for 2 hours or until tender and meat falls off the bone.

Ingredients

- 1/2 cup Boston Olive Oil Company Chipotle Olive Oil
- 1/2 cup Boston Olive Oil Company Pineapple White Balsamic Vinegar
- 2 tablespoons grainy mustard, or Dijon
- 1 tablespoon sea salt
- Cracked black pepper to taste

Instructions

Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend. Toss with your protein of choice and coast evenly. Refrigerate for the recommended time below.

Marination times

1 cup of desired flavor of Balsamic Vinegar

Directions

In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. You should have 1/2 cup. Allow to cool to room temperature which will thicken it further. Serve warm with everything!

Ingredients

- 1/2 cup boiling water
- 2 tbsp. unsalted butter
- 1/4 cup sugar
- 1/2 tsp. salt
- 1/3 whole milk
- 1/2 pkg. yeast
- 1/4 cup warm water
- 2 eggs, beaten
- 3 3/4 cups sifted flour
- Powdered sugar, for dusting

For The Aged Blackberry-Ginger Balsamic Reduction

- 1 cup Blackberry-Ginger Balsamic Vinegar

Directions:

Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar. Makes around two dozen.

Directions For Reduction:

In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. You should have 1/2 cup. Allow to cool to room temperature which will thicken it further. Serve with warm beignets.

Ingredients

Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C).
Coat a 12-cup bundt or tube pan with 1 tbsp whole blood orange extra virgin olive oil and set aside.

- 1 1/2 cups + 1 tbsp fresh squeezed orange juice (about 4-5 large navel oranges)
- 1 tbsp. finely grated orange zest
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 3/4 teaspoons kosher salt
- 5 large eggs
- 3 cups granulated sugar
- 1 1/2 cups + 1 tbsp whole fruit blood orange Extra Virgin Olive Oil
- 1/2 cup dried cranberries
- 1 cup confectioners sugar

Directions:

Finely grate the zest of 2 oranges, then squeeze 4 of them. You should have 1 1/2 cups and 1 reserved tablespoon of orange juice of juice; if not, squeeze the 5th orange. Set aside. Whisk together the flour, baking powder, and salt in a large bowl and set aside. In the bowl of a stand mixer, fitted with a paddle attachment, or with a hand held mixer in a large bowl, beat eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and blood orange extra virgin olive oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice, zest and dried cranberries and whirl for a few seconds to bring the batter together. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hrs. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes and then turn the cake out on to a rack over a sheet pan. Mix together 1 tbsp reserved orange juice with confectioners sugar to form a glaze. Pour slowly and evenly over the warm cake. Serve at room temperature..

Ingredients

Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C).
Coat a 12-cup bundt or tube pan with 1 tbsp whole blood orange extra virgin olive oil and set aside.

- 1 1/2 cups + 1 tbsp fresh squeezed orange juice (about 4-5 large navel oranges)
- 1 tbsp. finely grated orange zest
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 3/4 teaspoons kosher salt
- 5 large eggs
- 3 cups granulated sugar
- 1 1/2 cups + 1 tbsp whole fruit blood orange Extra Virgin Olive Oil
- 1/2 cup dried cranberries
- 1 cup confectioners sugar

Directions:

Finely grate the zest of 2 oranges, then squeeze 4 of them. You should have 1 1/2 cups and 1 reserved tablespoon of orange juice of juice; if not, squeeze the 5th orange. Set aside. Whisk together the flour, baking powder, and salt in a large bowl and set aside. In the bowl of a stand mixer, fitted with a paddle attachment, or with a hand held mixer in a large bowl, beat eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and blood orange extra virgin olive oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice, zest and dried cranberries and whirl for a few seconds to bring the batter together. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hrs. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes and then turn the cake out on to a rack over a sheet pan. Mix together 1 tbsp reserved orange juice with confectioners sugar to form a glaze. Pour slowly and evenly over the warm cake. Serve at room temperature..

Ingredients

- 1 pound quality dark chocolate, chopped (Cocoa 56%+)
- 8 oz. heavy whipping cream
- 2 tbs. Espresso Balsamic
- 1/3 cup good quality cocoa powder
- 1/4 teaspoon salt

Directions:

Place chopped chocolate in a wide, heatproof bowl; (I place mine in my stand-mixer bowl. This way I can melt the chocolate and then whip it, using only one bowl.)

In a heavy bottom pan, bring the heavy cream and salt to a boil. Turn down the heat and let the cream simmer for a full minute. Stir often, making sure the cream does not burn.

Immediately take the cream from the heat and pour evenly over the chopped chocolate. Resist the temptation to stir. Allow to sit for 2-4 minutes in order to melt the chocolate.

When the chocolate has melted, stir the ingredients together with a heatproof rubber spatula. Use the spatula to stir any larger pieces of chocolate into the warm cream to dissolve them. You should end up with a smooth, glossy mixture referred to as ganache.

Add the Vanilla Balsamic Vinegar to the chocolate ganache and mix thoroughly. The ganache will thicken as it cools and when it reached room temperature, can be piped. To make traditional truffles, pipe small portions (approximately 2 tsp.) of ganache onto parchment paper or another non-stick surface. These portions will continue to cool and solidify and can then be rolled into small balls. Dredge the balls in the cocoa powder. If used while warm, the ganache can be poured over cakes or used to dip fruit.

For the Dough

- 2 cups all purpose flour
- 3 large, fresh eggs

For the Filling

- 8 oz. fresh goat cheese
- 1 large egg
- 1 teaspoon salt
- fresh ground pepper sauce
- 1/3 cup thinly sliced shallots
- 1/3 cup heavy whipping cream
- 1/3 cup white wine
- 2 tablespoons of Mushroom-Sage Extra Virgin Olive Oil
- 2 tablespoons chopped Italian parsley Sea salt and fresh cracked pepper to taste

Directions:

Whisk together the ingredients for the filling and set aside. Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin. Bring a large pot of heavily salted water to boil. Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1 inch of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Thoroughly seal the edges of each ravioli and cut into individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper.Once all the raviolis are assembled, in a large pan, sauté the thinly sliced shallots in mushroom sage extra virgin olive oil, over medium heat, until the shallots become golden in color.Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove thoroughly drained ravioli, placing in a large serving bowl.When the shallots are golden and caramelized, add the white wine and reduce by half. Add the cream and simmer for an additional minute whisking to combine.Season the sauce with salt and fresh ground pepper. Pour the warm cream sauce over the raviolis and toss. Serve immediately.

Preheat oven to 250 degrees.

Ingredients

- 4 cups rolled “old fashioned oats” not instant
- 1 cup cashews
- 3/4 cup shredded sweet coconut
- 1/4 cup dark brown sugar
- 1/2 cup Mount Cabot Maple Syrup
- 1/2 cup Whole Fruit Blood Orange Extra Virgin Olive Oil
- 3/4 teaspoon sea salt

Directions:

In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the blood orange olive oil and maple syrup. Pour evenly over the oat mixture and toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.

Ingredients.

- 1/3 cup Tuscan Herb extra-virgin olive oil
- 1/4 cup Grapefruit White balsamic vinegar
- 6 garlic cloves, chopped
- 1/2 teaspoon dried crushed red pepper
- 4 large heads of radicchio, each cored & quartered
- 4 hearts of romaine
- 1/4 cup shaved pecorino

Directions:

In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the blood orange olive oil and maple syrup. Pour evenly over the oat mixture and toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.

Ingredients

- 1 1/2 cups Malbec or red wine
- 1 1/2 pounds small Asian pears, Bosc pears, persimmons or apples, peeled, cored and quartered
- 1 cup water
- 1/2 cup sugar
- 1 cinnamon stick
- 1 whole star anise
- 1 cup Cinnamon Pear Balsamic Vinegar
- 2" strip of orange zestPeel, stem and quarter the fruit.

Directions:

Add all ingredients to a heavy, large pot. Simmer over low heat until the fruit is tender and the wine mixture has reduced by half. Serve the fruit and its’ syrup over ice cream, puddings, pancakes, oatmeal, yogurt or enjoy them by themselves.

This makes a great personalized gift to jar and give away.

Preheat the oven to 350 degrees.

Ingredients

- 2 2/3 cups all purpose flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 1 tsp. salt
- 1 15 oz. can solid pack pumpkin (1 3/4 cups)
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1 cup sweet Arbequina Extra Virgin Olive Oil
- 4 large eggs

Directions:

Line three standard muffin tins or one giant muffin tin with cupcake papers. Sift together the flour, baking soda, cinnamon, nutmeg and salt. In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil. Add the eggs one at a time, beating after each addition.

Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen. Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean.

Makes 36 standard cupcakes or 12 giant cupcakes.

Ingredients

- For the Pears
- 4 medium, firm pears such as Bosc or D’Anjou peeled, cored and halved
- A bottle of fruity red wine such as Malbec or Pinot
- 1 cup Cinnamon Pear Balsamic Vinegar
- 2 star anise
- 1 cinnamon stick
- 1 cup granulated sugar

For the Mascarpone

- 1 8oz. container mascarpone
- 2 tablespoons heavy cream
- 3 tablespoons honey
- 1 teaspoon ground cinnamon

Directions:

In a medium, heavy saucepan mix the red wine, balsamic, sugar, cinnamon stick and star anise. Bring to a simmer and reduce by 1/3 (about 15 minutes). Place the pear halves in to the hot poaching liquid and simmer for 25 minutes or until the pear halves are vivid red and tender when pierced with a knife tip. Chill the pears in the poaching liquid. Meanwhile, make the honey-mascarpone.Using a stand mixer or in a medium mixing bowl, whip the mascarpone, honey and cinnamon together until light and airy. Serve the chilled pears with a dollop of mascarpone.

Especially beautiful on your tabletop during the holiday season.

Ingredients

- 1 pound fresh wild salmon fillet(s)
- 1 bunch of thin, tender asparagus, woody stems discarded,
- 1 pound dried pappardelle pasta cooked al dente
  (or see my recipe for fresh rosemary pappardelle below)
- 1 thinly sliced shallot
- 1 clove minced garlic
- 1/2 cup crisp, dry white wine
- 2 cups heavy cream
- 5 tablespoons Wild Rosemary Olive Oil
- 3 tablespoons fresh squeezed lemon juice
- 1 tablespoon fresh rosemary and/or flat leaf parsley to garnish
- salt and fresh ground pepper to taste

Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of rosemary olive oil whisked with 1 tablespoon of lemon juice. Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2″ pieces and break the salmon in to large meaty chunks and set aside.

Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions. If using the fresh pasta recipe below, cook for two minutes and drain well.

In a saute pan, heat two tablespoon rosemary olive oil over medium heat. Add the sliced shallots and cook until tender. Add the garlic and saute for another minute being careful not to burn the garlic. Add the wine and lemon juice. Continue cooking until the liquid is reduced by half. Add the cream and the remaining dill olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.

To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with rosemary and or flat leaf parsley.

Fresh Rosemary Infused Pappardelle Pasta

- 2 cups all purpose flour
- 1 cup semolina flour
- 4 large eggs, whisked
- 2 tablespoons Wild Rosemary Olive Oil
- 1 tablespoon finely minced fresh rosemary
   (optional)

Directions:

In a large bowl or the bowl of a food processor, mix together the flour. Make a well in the center of the flour if not using a food processor, and add the eggs, olive oil, and rosemary if using. Begin incorporating the flour into the eggs a little at a time, mixing until a very loose messy dough forms. If using a food processor, blend until a shaggy dough forms, and either case finish by kneading the dough by hand until a smooth dough forms. Wrap the dough and allow to rest at room temperature for 1 hour. Roll it out with a pasta machine, or by rolling pin, and then cut in to desired shapes.

Ingredients

- 6 pounds Yukon Gold potatoes, unpeeled
- 1 stick (8oz.) unsalted butter
- 2 medium cloves garlic
- 1 cup half & half
- 1 tablespoon Boston Olive Oil Company White Truffle Oil
- 1 cup grated Asiago Cheese - Sea salt & fresh cracked black pepper to taste

Optional: Finely minced, fresh chopped flat leaf parsley for garnish

Directions:

Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork. Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Ingredients

- 1 pound of dried, rinsed Great Northern White beans
- 2" sprig of fresh rosemary
- 4 cups low chicken or vegetable stock and water to cover beans
- 1 medium onion, diced
- 2 whole garlic cloves, smashed
- 1 large carrot, peeled and diced
- 1 large celery rib, diced
- 2 oz can of diced tomatoes in juice
- 2 teaspoons sea salt
- Pepper to taste

For Finishing

1/4 cup + 2 Tbs. Of Boston Olive Oil Company Ultra Premium EVOO
(choose the intensity you like… mild, medium or robust, we like it with the Hojiblanca!

Directions:

In a 6 quart or larger stock pot, add all of the ingredients except the olive oil. Bring to a simmer over medium-low heat, partially covered for approximately 4 hours or until the beans are tender and fully cooked through. Add more water as necessary. Allow the beans to cool completely. In the bowl of a food processor, ladle two cups of cooked beans along with liquid they were cooked in. Add 1/4 cup extra virgin olive oil and process until smooth or desired consistency is reached. Serve at room temperature drizzled with two tablespoons of Fresh Ultra Premium Extra Virgin Olive Oil. The spread can be served with crudités, crackers, pita, or crusty bread.

Makes approximately 2 1/2 cups white bean spread

Ingredients

- 1 tbsp fresh lemon juice
- 1 tsp ground white pepper
- 3 egg yolks
- 1 cup of Boston Olive Oil Company Natural Butter Extra Virgin Olive Oil, warmed
- 1 tsp fine sea salt
- cayenne pepper
  (optional)

Directions:

Whisk together the egg yolks, lemon juice and 1 tbsp of warm water. Add the mixture to the jar of a blender. With the machine continuously running, slowly pour in olive oil, a little at a time. If the mixture thickens too quickly, add a little more warm water. Continue blending adding remaining olive oil in a thin stream until the mixture emulsifies (thickens). Season with salt and pepper to taste. Serve immediately. Makes 1 1/2 cups.

Avgelomono is a traditional Greek chicken, lemon, egg, and rice soup.

Ingredients

- 8 cups good quality chicken stock or broth
- 1 cup short grain starchy rice
- 2 large shallots, or 1 medium onion diced
- 1 bay leaf
- 2 large fresh eggs
- 1 pound chicken breast cut in 1″ dice
- 1/3 cup fresh squeezed lemon juice
- 1/3 cup + 2 tablespoons of Boston Olive Oil Company’s Baklouti Chili Olive Oil
- copious amounts of fresh cracked pepper
- sea salt to taste

Directions:

In a large stock pot, heat 2 tablespoons Baklouti Olive Oil over medium heat. Add the diced shallots and saute until soft, approximately 2 minutes. Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender, and the soup is slightly thickened.In a heat proof bowl whisk together the eggs and lemon juice. Add one cup of hot stock to the egg and lemon mixture whisking constantly. Add the egg and lemon mixture back in to the stock pot while stirring constantly. The soup will instantly thicken and become somewhat creamy. Simmer for an additional minute over medium heat stirring constantly. Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired. Serve each bowl with a healthy drizzle of Baklouti Agrumato Olive Oil.

Serves 6-8

Ingredients

- 8 medium red new potatoes
- 1/2 cup Garlic olive oil ( Or choose your favorite oil!)
- 2 teaspoons kosher salt
- fresh ground pepper to taste
- 1 cup grated cheddar (optional) or any other melting cheese of your choice
- 1 tablespoon fresh chopped chives for garnish

Directions:

Preheat the oven to 400 F.

Set each potato in to a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato. Pour the olive oil in to a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get it in between the slices. Arrange the potatoes on a foil lined baking sheet, cut side up. Sprinkle with salt and pepper to taste, making sure to season in between the slices. Bake for 30 minutes until the edges begin to turn golden brown. If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown. Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.

Serves 4

Ingredients

Directions:

Preheat the oven to 350 and adjust the rack to the middle of the oven. Using Lemon Fused Olive Oil, grease and flour one 9″ cake pan. Combine the eggs, sugar, lemon agrumato olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk to thoroughly combine. Combine the dry ingredients in a separate bowl and whisk to combine. Add the dry ingredients to the wet ingredients in three batches, whisking after each addition. Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean. Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.

Fresh Strawberry Preserve Topping Ingredients

Directions:

Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat. Bring to a simmer. Simmer for 7 minutes being careful that the contents do not boil over. Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream on each slice (optional)

Serves 10

Pomegranate Balsamic Grill Sauce

Ingredients

- 1/3 cup Boston Olive Oil Company’s Pomegranate Balsamic Vinegar
  (Tangerine Balsamic Vinegar, Black Cherry Balsamic!)
- 1/4 cup Organic Garlic Olive Oil
  (Tuscan Herb, Herbs de Provence…. so many options!)
- 1 Tbs. good quality Dijon style mustard
- 2 teaspoons kosher or sea salt

Directions:

Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.

Ingredients

- 4 cups fresh cauliflower in small pieces – florets only
- 3 cups lightly salted water or chicken stock
- 1/3 cup creme fraiche
- 1/4 cup + 2 tablespoons fresh, bold, peppery, green UP Extra Virgin Olive Oil
  (Try our Barnea from Peru)
- 1/3 + 2 tablespoons cup Pecorino Romano, grated
- 3 large cloves whole garlic
  (optionally roasted)
- 2 tablespoons fresh chives, finely minced or snipped
- 2 teaspoons sea salt
- fresh ground pepper to taste

Directions:

Place the florets and water or chicken stock to a simmer in a medium pot. If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes, and drain thoroughly. Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Pecorino, salt, and pepper.

With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency. To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and chives.

Serves 4-6

Ingredients

- 2 cups unbleached all purpose flour
  (organic if possible)
- 1/2 cup stone ground cornmeal
  (regular cornmeal will work here too)
- 1 1/2 cups sugar
- 1 cup Boston Olive Oil Company Fused Lemon Olive Oil
- 1 cup whole milk yogurt
- 2 eggs
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon salt

Directions:

Preheat the oven to 350 F.

Grease a 9"x9" baking pan with lemon olive oil. In a large bowl combine the sugar, eggs, yogurt, vanilla, and lemon olive oil. Whisk until pale and well combined. Whisk the dry ingredients together and add to the wet ingredients.

Pour into the prepared pan and bake for 25-30 minutes in the center of the oven until golden brown, or until a toothpick inserted into the center comes out clean.

Cool for 15 minutes in the pan, and invert on to a rack and cool fully before serving.

Serves 6-8

Salad

- 1 sweet or sour baguette
  (torn in to pieces)
- 2 pounds sweet, perfectly juicy heirloom tomatoes, diced 1"
- 1/2 cup pitted olives, your choice on variety
- 1/2 cup torn basil leaves
- 1/4 cup torn flat leaf parsley leaves
- 8 oz. mozzarella fresca
  (you guessed it… torn)
- 1/4 cup freshly grated Pecorino
- 2 tablespoons freshest UP Extra Virgin Olive Oil
  ( Try Boston Olive Oil Company’s Australian Pendolino)

Dressing

- 1/3 cup of your favorite freshest Extra Virgin Olive Oil
- 3 tablespoons Boston Olive Oil Company’s Sicilian Lemon White Balsamic
- 1 teaspoon flat leaf parsley, finely chopped
- 2 garlic cloves super finely minced
- fresh ground pepper
- 1/2 teaspoon of sea salt

Directions:

Preheat the grill or your broiler. Toss the torn bread with UP EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.

Arrange the bread on a nice platter or in a large bowl.

Make the dressing by whisking all the ingredients together well in a large bowl. Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread.

Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes. Just before serving top with grated Pecorino and fresh ground pepper to taste. Serve immediately while the bread still has a bit of crunch.

Serves 6-8

The primary ingredient in mustard is vinegar!

And do you know what that means? The vinegar used to make a given mustard is HUGELY important in terms of the overall flavor and quality of the mustard. Make an amazing mustard recipe with your favorite Balsamic Vinegar!

Ingredients

- 1 cup ground yellow mustard seed
- 2/3 cup vinegar BOOC likes Tangerine Balsamic, Maple Balsamic, Honey Ginger, Espresso!)
- 1/3 cup honey (omit this if you are using a sweeter vinegar such as tangerine balsamic)
- 1 teaspoon sea salt, truffle salt, pink mineral salt,

Directions:

Ingredients

- 2 LB chicken wings
- 2 tbsp. Boston Olive Oil Co EVOO
  (maybe something spicy?!)
- 1 tbsp. Seasonello Herbal Salt
- Freshly ground black pepper
- 1 1/4 Boston Olive Oil Company Balsamic Vinegar
  (choose your favorite!)
- 2 tbsp. honey
- 3 cloves garlic, finely minced

Directions:

Preheat oven to 425 degrees and place a wire rack on a large baking sheet. In a large bowl, toss chicken wings with olive oil and season with Seasonello and add pepper.

Place on wire rack and bake until golden and crispy, 55 minutes to 1 hour.

In a small saucepan, combine balsamic vinegar, honey, and garlic. Bring to a simmer until slightly thick and reduced. 10 minutes.

Transfer baked wings to a large bowl and toss with balsamic. Return to rack and broil until caramelized, about 5 minutes.

Ingredients

- 2 15 OZ cans of organic garbanzo beans
- 2 cloves of garlic
- 1 tbsp. ground cumin
- 1 tbsp. Boston Olive Oil Co Harissa EVOO
- 2 tbsp. fresh lemon juice
- 1/3 cup Boston Olive Oil Co EVOO
- 2 tsp. of sea salt,

Directions:

Place all ingredients in a food processor and process until creamy and smooth. Adjust seasoning as desired. Refrigerate until ready to serve and drizzle fresh EVOO over the top if desired.

Ingredients

- 2 cups white whole-wheat flour
- 2 cups ground whole grain corn meal
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 cup whole milk
- 2 large eggs
- 1/2 cup whole milk yogurt
- 1/2 cup honey
- 1/2 cup Boston Olive Oil Co Lemon EVOO
- grated lemon zest from one lemon
- 2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 400 F.

Grease or line muffin cups or miniature loaf pans. In a large bowl, mix together the dry ingredients. In separate additions, add the wet ingredients to the dry, scraping down the bowl. Gently fold in the berries. Fill the muffin cups or loaf pans half way with batter. Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean.

12-18 muffins or one large or two small loaf pans

Ingredients

- 1/2 cup of brown sugar
- 1 1/2 cups of ketchup
- 1/4 cup of molasses
- 1 cup of Boston Olive Oil Co Traditional Balsamic Vinegar
- 2 tbsp. of Worcestershire sauce
- 2 tbsp. Boston Olive Oil Co Baklouti Green Chili Olive Oil
- 1 small white or yellow onion, minced
- 2 tsp. of granulated garlic
- 2 tsp. smoked paprika
- 2 tbs. of dry mustard
- 2 tsp. cayenne
- 2 tsp. of kosher salt
- fresh ground pepper to taste

Directions:

Heat the olive oil 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. Blend until smooth. Let cool to room temperature. Transfer to a jar, store in refrigerator for up to a month. This BBQ sauce is great on everything...chicken, ribs, burgers, etc.

Makes approx. 3 cups.

Ingredients

- 4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
- 1/3 cup Boston Olive Oil Co Cinnamon Pear Balsamic Vinegar
- 2 tablespoon Boston Olive Oil Co Butter EVOO
- 3/4 teaspoon kosher salt or sea salt.

Directions:

Heat oven to 400 degrees. Cut a piece of parchment paper to fit the bottom of a half sheet jellyroll pan. Thoroughly shake or whisk together the Cinnamon Pear Balsamic Vinegar and Natural Butter EVOO. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture. Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and balsamic glaze has caramelized.

Ingredients

- 1 - 2 LB butternut squash peeled, seeded and diced into 1" pieces
  (approx. 3 cups)
- 1/3 cup Boston Olive Oil Co Cranberry-Pear Balsamic Vinegar
- 1 tablespoon of Boston Olive Oil Co EVOO
- 3" sprig fresh rosemary, leaves stripped from stem and roughly chopped sea salt and fresh cracked to taste.

Directions:

Preheat oven to 375 degree

In a large bowl whisk the olive oil and balsamic vinegar together until thoroughly combined. Add the rosemary and squash and toss to coat and combine evenly. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.

Ingredients

- 2/3 cup Boston Olive Oil Co Mild Intensity EVOO
- 3/4 cup sugar
- 4 eggs
- 2 tbsp rosemary, chopped very fine.
- 1 teaspoon vanilla extract
- the zest of one lemon
- juice of 1/2 lemon
  (zest the lemon first, then cut it in half and use the juice.)
- 1/2 cup of all purpose flour
- 1 tbsp baking powder
- 1/2 teaspoon sea salt

Directions:

Heat oven to 350 degrees. Mix all wet ingredients in a bowl and stir well. Mix all the dry ingredients into another bowl, whisk thoroughly. Now add the liquid ingredients to the dry ingredients. Pour batter into a muffin pan. Bake at 350 for approx. 15 minute or when a toothpick comes out clean.

Ingredients

- 4 tbsp. Boston Olive Oil Co Maple Balsamic Vinegar
- 2 tbsp. Boston Olive Oil Co Sicilian Lemon Balsamic Vinegar
- 1 tsp. Dijon Style Mustard
- 4 tbsp. Boston Olive Oil Co EVOO
- 2 tbsp. finely minced shallots
- 1/2 tsp. salt
- freshly ground black pepper to taste
- 4 slices center cut bacon, cooked to a crisp and finely crumbled
- 2 quarts young spinach leaves, stems removed, washed
- 1/2 teaspoon sea salt

Directions:

Place spinach in a serving bowl. Place the Maple balsamic vinegar, half the crumbled bacon, sicilian lemon balsamic vinegar, half the shallots, pepper, and mustard in a small saucepan over medium heat. Gently warm while whisking - remove from heat before it reaches a simmer. Allow to cool for a minute and then whisk in the evoo to emulsify. Adjust seasoning if desired. Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot. Serve warm.

Ingredients

- 2 cups roasted, unsalted peanuts
- 1/2 tsp. salt
- 1 tbs. granulated sugar
  (optional)
- 1/4 cup high oleic, high polyphenol EVOO

Directions:

Place the peanuts in the jar of your blender. Add the salt and sugar if using. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on high. Process until the desired level of creaminess or up to two minutes for super creamy peanut butter. Store tightly covered in the refrigerator for up to 6 weeks. Makes 1 1/2 cups natural peanut butter.

Ingredients

- ground pepper to taste
- 1/2 ounce freshly squeezed lemon juice
- 3/4 Boston Olive Oil Co Neapolitan Herb Balsamic Vinegar
- 1 1/2 teaspoon horseradish
- 1/4 teaspoon kosher salt
- 1/2 ounce Worcestershire sauce
- 12 ounces tomato juice
- 6 oz. Vodka
- 4 celery stalks with leaves attached.

Directions:

Add ice to 4 glasses. Mix vodka, tomato juice, lemon juice, Worcestershire sauce, salt, pepper Neapolitan Herb Balsamic and horseradish and pour into glass. Garnish with celery stalk.

Serves 4.

Ingredients

- 1 cup of Boston Olive Oil Peach Balsamic Vinegar
- 1 pound peeled ripe sliced peaches or 1-16 oz. bag of frozen peaches defrosted.
- 1 bottle of chilled Prosecco or use sparkling water
- A sprig of mint or raspberry for garnish

Ingredients

- 3 tablespoon Boston Olive Oil Co Raspberry Balsamic Vinegar
- 1 teaspoon lemon juice
- 2 tbsp. Boston Olive Oil Co Walnut Oil
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- fresh ground black pepper to taste
- 1/3 cup slivered tasted almonds
- 1/3 sup crumbled feta or goat cheese
- 2 quarts of your favorite lettuce greens

Directions:

Place all the ingredients it to a bowl and whisk. Alternately, this can be made in a blender or food processor. Arrange the lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds and cheese.

Ingredients

- 5 cups baby arugula, washed and dried
- 2 tablespoon Boston Olive Oil Co Sicilian Lemon Balsamic Vinegar
- 1/3 cup Boston Olive Oil Co Milanese Gremolata EVOO
- 1/2 tsp. fine sea salt
- Fresh cracked pepper to taste

Directions:

Combine the Sicilian Lemon Balsamic Vinegar with the sea salt. Whisk in the Milanese Gremolata EVOO and season with pepper. Gently toss the arugula with the vinaigrette.

Ingredients

- 2 trimmed, thinly sliced fennel bulbs
- 2 tablespoon finely chopped flat leaf parsley
- 4 tablespoon Boston Olive Oil Co Milanese Gremolata EVOO
- 2 tbsp. Boston Olive Oil Co Sicilian Lemon Balsamic Vinegar
- 1 tsp. sea salt fresh ground pepper to taste
- 1/3 cup finely shaved Pecorino Romano
- 3 cups mixed baby greens for presentation

Directions:

Place the shaved fennel in a re-sealable plastic bag or bowl large enough to hold it. Thoroughly whisk together the Milanese Gremolata EVOO, Sicilian Lemon Balsamic Vinegar, salt, pepper and chopped flat leaf parsley. Pour over the fennel and toss to coat. Marinate in the refrigerator for two hours. In a bowl or large platter, arrange a bed of washed mixed baby greens. Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens. Sprinkle evenly with shaved Pecorino and fresh ground pepper.

Serves 4-6.