An easy, fresh and super light Mediterranean watermelon salad. Three main ingredients: watermelon, cucumber, and feta cheese. But to take it to the next level, we add some fresh mint and a basil-lime vinaigrette. The perfect side dish to grilling out or bring to your next neighborhood gathering!

1/2 cup Basil Olive Oil

1/2 cup Key Lime White Balsamic

1/2 watermelon, peeled, cut into cubes

1 English (or Hot House) cucumber, cubed (...

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 OilPeach White Balsamic Vinegar, fresh basil, salt and peppe...

I'm a big fan of the rice at Chipotle's. Here is a quick and easy copycat version, it tastes just like the real thing. Makes a wonderful side dish for chicken, beef or pork.

1 cup extra long grain rice

2 cups water

1 tsp salt

3 tbsp fresh chopped cilantro

3 tbsp Persian Lime Olive Oil

In a small heavy pot, add rice, water and salt over high heat.

When it comes to a boil, immediately cover with a tight fitting lid...

Roasting asparagus is my favorite way to eat this vegetable. Slightly crispy and caramelized, these are decadently drizzled with truffle olive oil and shaved Parmesan cheese. This dish can be made ahead and served at room temperature or served hot from oven.

1 lb asparagus, washed and trimmed

2 tbsp Extra Virgin Olive Oil

sea salt and fresh cracked pepper

2-3 tbsp Truffle Olive Oil

1/3 cup shaved parmesan cheese

Preheat the oven to...

2 (5 ounce) cans of tuna in water, well drained

4 hard-boiled eggs, peeled and diced

2 green onions, white and green parts chopped

2 teaspoons Sicilian Lemon White Balsamic Vinegar

4 teaspoons Fernleaf Dill Olive Oil

1⁄4 teaspoon each kosher salt and fresh ground pepper (or to taste)

Combine tuna, eggs, and green onion gently in a bowl.

Whisk together vinegar, Fernleaf Dill Olive Oil, Sicilian Lemon White Balsamic Vinegar, salt and p...

The combination of sweet with subtle heat and smokiness adds amazing depth of flavor. In place of goopy mayo, this vibrant and colorful salad has a zippy vinaigrette which is a sure crowd-pleaser.

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 S...

It only takes a few simple steps to make the rich sauce for this melt-in-your-mouth mainstay. Not to mention, comforting macaroni and cheese reaches a new level of gourmet with a drizzle of sumptuous truffle infused olive oil. Try baking individual portions in oiled muffin pans, and pass a tray of mini macs at your next party.

4 tbsp Truffle Olive Oil

4 tbsp all-purpose flour

4 cups milk

1/2 tsp sea salt

1/4 tsp fresh cracked peppe...

2 Russet Potatoes

2 Sweet Potatoes

1/4 cup milk, half n' half or heavy cream

3 Tbsp Garlic Olive Oil

2 Tbsp Cuban Mojo Spice

Peel and slice the potatoes into ¼” thick slices. Place in a large stock pot and cover with water. Allow the water to come to a boil then cook the potatoes until fork tender, about 10-12 minutes (do not overcook or the potatoes could produce a glue like finished product). Drain the liquid off of the potatoes.


Who says you need mayo for a tuna salad? Asian inspired tuna salad with canned tuna, green onion, radishes, cilantro, shredded carrot, Honey Ginger Balsamic and and Dark Toasted Sesame Oil. Serve it over chopped lettuce, in a sandwich, in lettuce wraps, or our favorite, tossed with Japanese buckwheat soba noodles.

3 5 oz cans of white albacore tuna packed in water, drained 

8—10 small radishes, cut into wedges

1 large carrot...

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...

This is our version of the famous 1905 Salad from the Columbia Restaurant which was founded in historic Ybor City in Tampa. We call it the 1938 salad because the first Joe and Son’s Market opened in 1938 in Ybor City not too far from where the Columbia restaurant still stands.

4 cups iceberg lettuce, chopped

1 ripe tomato, cut into small cubes

1/2 cup Swiss cheese, cut in julienne strips

1/2 cup ham, cut in julienne strips

1/4 cup...

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...

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