extra virgin olive oils, aged balsamic vinegars and more

3 Peaches, sliced in rounds
8 oz of fresh Mozzarella balls or sliced in rounds
1/2 cup Cherry Tomatoes, quartered
Basil Infused Olive Oil
Peach White Balsamic Vinegar
5 Basil leaves, cut in chiffonade* style

salt and fresh cracked pepper to taste

On a platter, arrange peaches and mozzarella alternating slices. Top with tomatoes.
 

Garnish with a drizzle of Basil Olive Oil, Peach White Balsamic Vinegar, fresh basil, salt and peppe...

1 pound brussel sprouts washed and halved

3 tbsp Garlic Olive Oil

kosher or sea salt and black pepper to taste

3 tbsp Parmesan cheese

Preheat oven to 475-degrees

Cut the Brusselsl sprouts in half. Place brussel sprouts on a sheet pan. Make sure that the Brusselsl sprouts have room to breath. You want them to have enough space to move around when shaken up a bit.

Toss the sprouts in Garlic Olive Oil, salt and pepper.

Place into the ov...

This is an easy, light, and creamy pureed soup that will impress your family and friends. Ideally you’d be roasting your own peppers for this, but you can always choose the jarred kind to keep it simple and save some time on a Tuesday. This soup can easily be made vegetarian by substituting vegetable broth for the chicken broth.

3 tbsp Tuscan Herb Olive Oil

1/2 tsp red pepper flakes

4 cloves garlic, minced

1 (10-ounce) can whole p...

We're told that bread is the staff of Life. Good olive oil is considered the nectar of the Gods. Why not combine the two? Joe and Son's Olive Oils has many different olive oils to choose from when preparing this delicious dipping oil.

2 garlic cloves
2 tablespoons capers, drained
4 tablespoons finely grated Parmesan cheese
2 teaspoons Organic Italian Bread Dipping & Seasoning Blend
Pinch of red pepper flakes, if desired
Salt an...

Nothing “beets” this beautiful, bright pink hummus. Perfect to make for Christmas, Valentine's Day, or any time of the year! Make your heart beat for this healthy, unique beet hummus. Vibrant in color and full of flavor, you will love how easy this is to make, too!

2 medium beets 

2 (15-ounce) cans chickpeas, drained

1/4 cup tahini 

1/4 cup Sicilian Lemon White Balsamic

3 tbsp Garlic Olive Oil

1/2 tsp sea salt

fresh chopped cilantro,...

10 cloves garlic, peeled and smashed

2 Tablespoons Harissa Olive Oil

1/2 cup beef broth

1 16 oz can of whole tomatoes, pureed in a blender

1 cup Chocolate or Espresso Balsamic Vinegar

1 teaspoon brown sugar

1 teaspoon cinnamon

24-36 frozen cocktail sized meatballs

Over low heat, sauté the smashed garlic pieces in the Harissa Olive Oil until they begin to soften (be careful not to brown them). Add the broth and tomato sauce and continu...

• 1 whole rotisserie chicken, shredded, skin removed (approx. 2 cups)

• 12 sliders mini buns

• 1 8.5 oz jar of Smokey Onion Mustard

• 2 tsp Worcestershire sauce

• 1/2 cup Peach White Balsamic Vinegar

• 1 tsp packed brown sugar

• fresh cracked pepper, to taste

• shredded cabbage (optional)

Pick your sauce of choice. Combine all the ingredients except chicken and pickles in a small saucepan and stir unti...

6 large eggs

1/4 cup Olivewood Smoked Olive Oil

salt to taste

1/2 teaspoon fresh ground pepper

1/4 cup minced fresh parsley (optional)

1/4 cup minced green onion

1/4 cup shredded cheddar cheese

ground paprika

Place eggs in a single layer in a saucepan and cover with enough water so there is about 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remo...

This is a unique twist on a classic hummus, using dark toasted sesame oil in place of the traditional tahini (sesame paste). It gives the hummus a very different taste, and your guests will wonder what your secret is!

3 15.5 oz cans garbanzo beans, drained

1/3 Cup Chipotle Olive Oil

1/3 Cup Sicilian Lemon White Balsamic

1/4 Cup Dark Toasted Sesame Oil

2 Large Cloves Garlic

1 Tbsp Ground Cumin

1 Tsp Salt or to Taste
Veggies, crackers,...

The holidays are over and it's New Year's resolution time. If this year's list includes eating healthy, we've got the perfect recipe to keep you sticking to that resolution. You may think of chicken wings as bar food, but these saucy babies are great for, say, watching the Big Game. We ditched the standard deep-frying procedure in favor of a crispy broiling method that maintains the plump, juicy goodness of the wings while cur...

This chutney is fantastic served over a wheel of brie, on a crostini smeared with a Stilton or Blue Cheese, over pork chops, pork tenderloin, chicken, or turkey.

6 tablespoons Mushroom Sage Olive Oil

3 large yellow onions, roughly chopped

2 large granny smith apples, peeled, cored, and cut into medium cubes

3⁄4 cup Red Apple Balsamic Vinegar

1⁄2 cup light brown sugar

kosher salt, to taste

black pepper, to taste

In a 12-inch (or larger...

6 cups of cauliflower florets (fresh or frozen)

3 tablespoons of Smoked Olive Oil

1 medium onion chopped

2 cloves of garlic, finely chopped

3 cups chicken broth 

2 cups frozen corn
salt and pepper to taste 

Saute the onion and garlic on medium heat in the Smoked Olive Oil till tender. Add the cauliflower and chicken broth. Bring to a boil and cook till the cauliflower is very tender, about 20-30 minutes.  

Using an immersion blender,...

1 12-oz. bag fresh or frozen whole cranberries 

1 cup sugar 

1/4 cup Joe and Son’s Tangerine Dark Balsamic Vinegar

1/2 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

pinch salt 

3/4 cup water

Combine all ingredients in a medium pot over medium-high heat. Cover and bring to a light boil. Tilt lid so a bit of air can escape and reduce heat to medium-low and cook for 20-22 minutes, or until cranberries break down and a thick sauc...

1 garlic clove, peeled
2 tbsp Grapefruit White Balsamic
1 tsp ground cumin
1/4 tsp salt
1 (15-ounce) can black beans, drained
2 tbsp Baklouti Green Chili Olive Oil

Put all of the ingredients into the bowl of a food processor and pulse until smooth. Serve with tortilla chips

1 12 oz jar of roasted red peppers, drained
2 cloves garlic, peeled
3 tbsp Tuscan Herb Olive Oil
1 1/2 tsp kosher salt
1/4 tsp black pepper

Combine all ingredients in a blender or food processor until smooth. If needed, add more salt and pepper to taste. Refrigerate until ready to serve.