3204 W. Bay to Bay Boulevard • S. Tampa

tel:: 813.831.5600

11616 N. Dale Mabry Hwy. • Carrollwood
tel:: 813.284.7489

Hours:: Mon—Fri 10am—6pm

Sat 10am—5pm, Sun 12pm—4pm

3 tablespoons of Mushroom & Sage Olive Oil

3 tablespoons of Vermont Maple Balsamic Vinegar

1 small onion, chopped 

2  cloves garlic, minced

1/4 teaspoon freshly ground nutmeg 

One 15-ounce can pure pumpkin puree 

3 cups chicken broth 

1/2 cup heavy whipping cream 

 salt and pepper to taste

In a large pot, heat the Mushroom Sage Olive Oil over medium heat. Once the olive oil is hot, add the onion and sauté for 5 minutes. Add th...

This quick, restaurant-worthy salmon recipe looks and feels date-night special but couldn’t be easier. Look for the narrow, slightly thicker fillets—these fare best under the broiler. Serve on top of arugula or mixed greens as a salad or with a side of sautéed or roasted vegetables, or roasted small potatoes and a simple salad.

2 (6-oz.) salmon fillets, skinned (about 1 1/2-in. thick)

1/4 teaspoon kosher...

We love roasting cauliflower. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs. The result gives you a sweet, nutty flavor. The florets are cut into thick slices and tossed with our herbacious olive oil, Tuscan Herb and finished off with our Traditional 18-Year Balsamic Vinegar and Parmesan cheese. 

8 cups 1-inch-thick slices cauliflower florets, (about 1 large head)
2 tablespoons T...

1/2 cup Sicilian Lemon White Balsamic

1/2 cup Basil Olive Oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

6 cups baby arugula, washed and spun dry

2 cups seedless watermelon, rind removed, and cut in 1-inch cubes

12 ounces crumbled feta cheese

Whisk together the Sicilian Lemon White Balsamic, salt, and pepper. Slowly pour in the Basil Olive Oil, whisking constantly, to form an emulsion. If not using within an hour...

2 pounds sweet potatoes, peeled and cut into 1-inch cubes

2 celery ribs, diced

1/2 cup diced green onion

1/3 cup diced yellow or red bell pepper

3 tbsp chopped fresh parsley

3 tbsp Baklouti Green Chili Olive Oil, divided

1/3 cup Olivewood Smoked Olive Oil

1/3 cup Cinnamon Pear Dark Balsamic Vinegar

1 tsp Dijon mustard

sea salt and fresh cracked pepper to taste

1/4 cup chopped fresh parsley

In a bowl, toss the sweet potatoes with 2 tables...

6 ears of fresh sweet yellow corn, husks saved for presentation (optional)*

3 tbsp Persian Lime Olive Oil

sea salt

fresh cracked pepper

1 tsp chili powder

1/4 cup queso fresco, crumbled

1/4 cup cilantro, finely chopped

Preheat oven to 400°F.  Spread corn cobs in a single layer on an ungreased baking tray. Cover with foil. Roast until crisp-tender, for about 30 minutes. Remove from oven. Place husks on a platter and arrange corn cobs...

As a child growing up, I have fond memories of my Nana’s stuffed artichokes. Large bulbs that had each of their leaves stuffed with a garlicky, herbed bread crumb mixture. Pulling off each leaf and scraping the meaty portion away with my teeth—they were one of my favorite treats. These deconstructed artichoke hearts take all the work out of actually stuffing an artichoke. Frozen artichoke hearts are arranged in a dish and topp...

1 14 oz. bag of frozen shelled edamame, 


1 red bell pepper, diced

2 scallions, sliced on an angle

1 12 oz. bag of broccoli slaw

4 tbsp Chipotle Olive Oil

1/3 cup Honey Ginger Balsamic

4 tbsp Toasted Sesame Oil

2 tbsp reduced sodium soy sauce

In a large bowl, toss together edamame, red bell pepper, scallions and broccoli slaw. In a jar with a tight fitting lid, pour Chipotle Olive Oil, Honey Ginger Balsamic, sesame oil...


1 box (1 lb) orzo pasta

1 (15-ounce) can garbanzo beans, drained and rinsed

1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved

3/4 cup finely chopped red onion

1/2 cup chopped fresh basil leaves

1/4 cup chopped fresh mint leaves

Salt and freshly ground black pepper

3/4 cup Joe and Son’s Sicilian Lemon or Grapefruit White Balsamic Vinegar

1 cup Joe and Son’s Milanese Gremolata o...


Black Bean and Corn Salad recipe

1 cup quinoa

salt and pepper

1 tblsp Persian Lime Olive Oil

1 package of store-bought grilled chicken strips

2 cups cabbage slaw

3/4 cup cubed cucumbers

3/4 cup cherry tomatoes sliced in half


1/4 cup Grapefruit White Balsamic

1/4 cup Persian Lime Olive Oil

1/2 teaspoon salt

1/2 teaspoon pepper

Make the Corn and Black Bean Salad. Find recipe here. Cook...

Not sure what to do with all those leftover hard-boiled eggs from Easter? Here is a delicious recipe that is sure to please your guests during the season of Easter, or any time of the year.

6 large eggs

1/4 cup Olive Wood Smoked Olive Oil

salt to taste

1/2 teaspoon fresh ground pepper

1/4 cup minced fresh parsley

1/4 cup minced green onion

1/4 cup shredded cheddar cheese

ground paprika

Hard boil eggs by first placing eggs in a saucepan...

5 cups baby spinach

1 pint sliced fresh Florida strawberries

1/2 cup crumbled feta cheese

1/2 cup toasted pecans

Dressing Ingredients:

3 tbsp. Strawberry Balsamic Vinegar

3 tbsp. Basil Olive Oil

salt and pepper, to taste

To make the vinaigrette, pour the Strawberry Balsamic Vinegar in a large bowl. While whisking, slowly stream in the Basil Olive Oil until everything is well-mixed. Season the dressing with salt and pepper.

Add the spin...

1 1/2 pounds large sea scallops, tendons removed

Salt and pepper

3 tablespoons Persian Lime Olive Oil

Tangerine-Lime Vinaigrette (recipe follows)

1 15 oz bag of arugula

Place scallops on rimmed baking sheet lined with clean dish towel or paper towels. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.


Jazz up your corn on the cob with these tasty toppings to your plain old corn on the cob!

2 teaspoons kosher salt
4 tablespoons Chipotle Olive Oil
4 tablespoons Persian Lime Olive Oil
4 tablespoons chili powder

1 tablespoons kosher salt
1 tablespoon coarse ground pepper
8 tablespoons Garlic Olive Oil

4 tablespoons grated parmesan cheese
1/2 cup Tuscan Herb Olive Oil

1 cup arugula greens

1 cup radicchio greens

1 cup chopped red cabbage

1/2 chopped red onions

1/4 cup dried cranberries or cherries

1/4 cup toasted walnuts

1/4 cup crumbled blue cheese

1/4 cup Joe and Son’s Red Apple or Black Cherry White Balsamic

1/4 cup Joe and Son’s Herbs de Provence Olive Oil

salt and pepper to taste

Combine all ingredients into a bowl except for oil and vinegar. In a tight fitting jar, combine Red Apple White Balsam...

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January 29, 2020

August 9, 2019

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