4 Tbsp (divided) of Chipotle Olive Oil or Baklouti Green Chili Olive Oil
1/2 cup diced red bell pepper

1/2 cup diced green bell pepper
1 cup diced onion
3 Tablespoons Alfoos Mango White Balsamic Vinegar
2 cups mango, diced into small pieces (frozen mango works well, too)
2 cups drained, canned, crushed pineapple

1 teaspoon brown sugar (optional)

6 oz pieces of Halibut or any white fish 

Pour the 2 tablespoons of olive oil into a s...

For the Ribs:

1 slab of baby back ribs

salt, pepper and garlic powder

For the Sauce

1 cup Traditional 18-Year, Espresso, Dark Chocolate or Fig Balsamic Vinegar

3/4 cup ketchup

1/3 cup brown sugar

1 garlic clove, minced

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper


Place ribs in a baking dish. Generously season both sides with salt, pepper and garli...

16 oz bag of raw pizza dough 

3/4 cup Traditional 18-Year Balsamic*

 2 tablespoons Basil Infused Olive Oil

 6 ounces fresh mozzarella-sliced

 2 peaches-thinly sliced

 1/4 cup freshly chopped basil

*To make a balsamic reduction reduction: Pour Traditional 18-Year Balsamic Vinegar into a small saucepan, bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has...

4 tablespoons Blood Orange Olive Oil

1/4 cup Key Lime White Balsamic

1/4 cup fresh chopped cilantro

1 teaspoon red pepper flakes (optional)

4 cloves garlic minced

1 teaspoon ground cumin

6 bone-in skin-on (or off) chicken thighs

Salt and pepper to taste

Fresh cilantro leaves to serve

Lime slices or wedges to serve

Preheat oven to 425°F.

In a medium-sized shallow bowl, whisk together 3 tablespo...

1 pound linguini

4 tablespoons butter

4 tablespoons Garlic Olive Oil, plus more for drizzling

2 shallots, finely diced

Pinch red pepper flakes, optional

1 pound shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

1/2 cup dry white wine

2 tablespoons Sicilian Lemon White Balsamic

1/4 cup finely chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a coup...

Tender boneless chicken thighs and flavorful orzo braised with fragrant Moroccan spices and topped with olives, lemon and fresh parsley. All you need is one pan and 30 minutes and you’ve got yourself one fabulous, flavorful family dinner.

3 tbsp Eureka Lemon Olive Oil

6 boneless skinless chicken thighs

1/2 onion, chopped

5 garlic cloves, finely minced

1 teaspoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/4 teaspoon...

Nothing says comfort food like spaghetti and meatballs...am I right? Not only are these amazing anyways, when you are Whole30, Paleo, Low Carb or Gluten-Free this dish becomes somewhat of an issue...until now :) These are the best meatballs I've ever had..period. The best part? Serve up with some spaghetti squash and you have yourself a delicious, comfort food that is gluten-free, Whole30, and Paleo! Of course they are amazing...

This is a quick one-pot chicken recipe which blends the bright flavors of lemon with artichokes and thyme into a fresh and easy dinner. You can use this as an elegant dinner party centerpiece or a simple and satisfying weeknight meal.

1 1/2 lbs boneless skinless chicken thighs

1/2 cup flour

1/2 tsp sea salt

1/2 tsp fresh cracked pepper

1/2 tsp garlic powder

3 tbsp Eureka Lemon Olive Oil

1 cup white wine

2 (12-ounce) packages of froze...

When life gives you lemons, make risotto. The clean, citrusy spark brightens both the asparagus and the shrimp.

1 package of Tiberino Risotto "Ravello" with Lemon Zest
3 tbsp Eureka Lemon Olive Oil
3 cups low sodium chicken broth

1/4 cup dry white wine

3/4 pound asparagus, trimmed and cut into 1-inch pieces

1 pound medium shrimp, peeled and deveined

2 tbsp chopped fresh flat leaf parsley

Bring the chicken broth and wine to a boil in...

This is an easy dish that you can prepare quickly and better yet, it all comes from your pantry!

1 lb pasta

2 tbsp Garlic Olive Oil

1/2 onion, diced

1 (28 oz) can diced tomatoes

1/4 cup Spicy Olive Bruschetta

2 tbsp Traditional 18-Year Balsamic Vinegar

Bring a large pot of water to a boil over high heat. Once boiling, salt your water.* Add the pasta, stir well and cook until al dente (tender but firm to bite. 1-2 minutes short of the...

Spring is here and this dish is bursting with fresh lemon flavor and is so easy to make! Chicken breasts are soaked in a bright, garlicky marinade and grilled to lightly charred perfection.

Grilled Lemon Chicken:

4 (6 oz) boneless skinless chicken breast halves*

1/3 cup Eureka Lemon Olive Oil

1/3 cup Sicilian Lemon White Balsamic Vinegar

4 cloves garlic , minced (1 1/2 Tbsp)

Salt and freshly ground black pepper

In a sm...

Think Nicoise salad meets tuna casserole and you’ll be somewhere in the ballpark of this recipe. Canned tuna is tossed with chopped tomatoes, olives, red onions, capers, parsley, Milanese Gremolata Olive Oil and Sicilian Lemon White Balsamic, and then tossed again with hot fusilli pasta and shredded Mozzarella cheese.The hot pasta melts the cheese into the tuna mixture. Make it ahead if you wish; if you do, warm it in the micr...

Most children love peanut butter. Here is a simple and delicious sauce that your child can help create in the blender. Make it as mild or spicy as you like by modifying the amount of cayenne pepper and garlic you use. This is a great way to introduce your child to Japanese soba noodles. They have a unique, nutty flavor that kids usually love!

12 ounces whole-wheat spaghetti or Soba noodles

2/3 cup crunchy peanut butter

1 to 2 tab...

Of course nothing beats fresh steamed clams for your clam sauce, but if you are in a pinch and trying to get a quick dinner on the table this version is not only delicious, it comes completely out of your pantry with the exception of the fresh parsley. These are ingredients that you can keep on hand for a quick and satisfying meal any day of the week.

1 lb dried linguini

1/4 cup Milanese Gremolata Olive Oil or Eureka Lemon Olive...

This pork recipe presents beautifully and is so easy to prepare that you'll make it often.

You will want to pre-slice the roast while it is raw. Sounds, odd, I know. However,  the meat will cook faster and all surfaces will be exposed to the tasty juices as it cooks and infuse into the pork better than if you cook it whole. 

3 pounds pork tenderloin

2 Tablespoons of Garlic Infused Olive Oil

1/3 cup Black Cherry Balsami...

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