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Delicious Recipes to Elevate Your Cooking with Premium Olive Oils

How to Make Crab Stuffed Mushrooms

Close-up of several stuffed mushrooms topped with a golden-brown, crispy mixture of cheese, herbs, and breadcrumbs on a baking sheet. Discover how to make crab stuffed mushrooms that will elevate your appetizer game.

Ingredients

  • 20-25 Baby Bella Mushrooms
  • 2 tablespoons of Spicy Calabrian Pesto Infused Olive Oil
  • Salt to taste Stuffing
  • 8 oz of cream cheese (room temp) 4 oz of crab meat – chopped finely.
  • 1 tablespoons of Basil Infused Olive Oil
  • 4 minced garlic cloves
  •  ½ teaspoon of paprika
  •  ½ teaspoon of ground black pepper
  •  ¼ teaspoon of salt
  •  ¼ cup of breadcrumbs
  •  Garnish
  •  2 tablespoons of grated parmesan cheese
  • 1 tablespoon of chopped parsley

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil.
  2. Remove stems from mushrooms and place mushroom caps, open end up on lined baking sheet. Brush Pesto Infused oil on all your mushrooms and season with salt.
  3. Finely chop your mushroom stems and set aside to mix into stuffing. In a large mixing bowl, mix cream cheese, crab meat, garlic, paprika, ground black pepper, mushroom stems, Basil infused olive oil, salt, and breadcrumbs. Mix well making sure that there are no lumps in the cream cheese.
  4. Stuff mushroom caps with filling, then sprinkle parmesan cheese on top of stuffed mushrooms.
  5. Bake uncovered at 400 degrees F. until mushrooms are very tender and filling is nicely browned. (approx. 30 min). Serve hot and top with chopped parsley, balsamic just before serving.
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How to Make Sweet Potato Crostinis

Close-up of sweet potato rounds topped with blue cheese, walnuts, dried cranberries, and rosemary on a white surface. Learn how to make sweet potato crostinis that are as delicious as they are beautiful.

Ingredients

  • 2 sweet potatoes, cut into thin rounds – approx. 1/8 inch to 1⁄4 inch wide
  • 2 Tbs. Greek Leek Fused Olive Oil
  • Kosher salt and freshly ground pepper
  • 1/4 lb. gorgonzola cheese, crumbled
  • 1/2 walnuts halves or pecans
  • 1 Tbs. fresh rosemary leaves
  • 1/4 cup Greek Liokareas Honey
  • Optional – top with dried cranberries

Instructions

  1. Preheat an oven to 250°F Line a baking sheet with aluminum foil.
  2. In a large bowl, toss together the sweet potatoes and Greek Sage Fused
  3. Olive Oil until fully coated. Place sweet potato slices on baking sheet, season with salt and pepper.
  4. Bake for 1 hour on each side until the potatoes are golden and crispy, once baked set aside and let cool.
  5. Layer your sweet potato slices with gorgonzola cheese, walnuts, rosemary, and drizzle with honey.
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How to Make Cucumber Summer Salad

A plate of fresh salad with sliced cucumbers, cherry tomatoes, red onions, and cheese chunks on a white square dish, set against a blurred outdoor background. Learn how to make cucumber summer salad that’s perfect for any picnic or gathering.

Ingredients

  • 2 cups grape or cherry tomatoes – halved
  • 1 medium red onion – sliced in halves
  • Crumbled Feta Cheese

 

Vinaigrette:

  • 3/4 cups of Fused Lemon Olive Oil
  • 1/4 cup Oregano White Balsamic Vinegar
  • 1/2 teaspoon of salt
  • Black pepper to taste

Instructions

Whisk together vinaigrette ingredients until emulsified, toss in your cucumber, onions and tomatoes and serve.
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How to Make Roasted Beet Salad

Discover how to make roasted beet salad with sliced beets, apple slices, crumbled cheese, walnuts, arugula, and microgreens, all elegantly served on a white plate.

Ingredients

  • 1 -1/2 pounds fresh beets
  • 8 oz. fresh goat cheese
  • 6 cups baby arugula or mixed greens
  • 1 cup whole pecans, toasted
  • 1/4 cup + 2 tablespoons White A-Premium balsamic vinegar
  • 1 tablespoon good quality grainy mustard
  • Fresh ground pepper to taste

Instructions

  1. Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water.
  2. Roast for 1 hour or until tender when pierced through with a knife.
  3. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.
  4. Cut the peeled beets in to 1” pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.
  5. In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined.
  6. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified.
  7. Add freshly ground pepper and sea salt to taste.
  8. Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette.
  9. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans
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How to Make Stuffed Baked Salmon

Learn how to make stuffed baked salmon fillets with a delicious blend of spinach, sun-dried tomatoes, and cheese, all perfectly grilled on a baking sheet.

Ingredients

  • ¼ cup of pitted Deliza Gordal Olives, chopped
  • 1 red onion, finely chopped
  • 4 oz of chopped sundried tomatoes (about half a jar)
  • 3 oz of Spinach
  • ¼ cup Feta cheese
  • Salt
  • Black pepper
  • 3 tablespoons of Spicy Calabrian Pesto Infused Olive Oil
  • 4 – 6oz fillets of skinless salmon

Instructions

  1. Preheat oven to 375 degrees F. Cover with foil a baking sheet – set aside.
  2. In a bowl mix Gordal Olives, onions, sundried tomatoes, spinach and fetta cheese.
  3. Cut salmon in the center horizontally to create a pouch, rub salmon with 3 tablespoons of Spice Calabrian Pesto Infused Olive Oil along the inside and outside, season with salt and pepper.
  4. Stuff with mixture of olives, spinach, onion, feta cheese, sundried tomatoes.
  5. Arrange fillets of salmon on baking sheet and bake until salmon is cooked through about 30-40 minutes.
  6. Serve hot over rice.
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How to Make Rigatoni with Sausage

A close-up of a pasta dish featuring rigatoni, sautéed spinach, ground meat, and grated cheese showcases a delicious meal. Learn how to make Rigatoni with Sausage for an irresistible dinner tonight.

Ingredients

  • 2 tablespoons of Mild or Medium EVOO
  • 1 tablespoon of Milanese Gremolata Olive Oil
  • 1 cup of chopped yellow onions
  • 1 ½ lbs of sweet Italian sausage
  • 1/2 cup of spinach
  • Kosher salt and ground pepper
  • ½ teaspoon Red pepper flakes (optional)
  • 1 cup of white wine
  • 1 cup of heavy cream
  • 2/3 cup of half and half
  • 2 tablespoons of tomato paste
  • 1 lb. of rigatoni pasta
  • ½ up of chopped fresh parsley
  • 1 cup of grated Italian Parmesan cheese

Instructions

  1. Heat Mild or Medium EVOO in a skillet over medium heat, add onions and sauté until tender, add sausage and cook for 6-7 minutes until browned, add Milanese Gremolata Olive Oil, spinach and red pepper flakes.
  2. Add a pinch of salt, pepper and pour in the white wine. Bring to boil and lower the heat, add heavy cream, half and half and tomato paste.
  3. Cover and let simmer over low-medium heat for 15 minutes, until sauce it thickened.
  4. In a large pot, boil water and add 2 tablespoons of salt.
  5. Cook rigatoni until it is al dente – Drain pasta and add to the sauce, stir to coat evenly.
  6. Let the pasta sit in the skillet so it absorbs some of the sauce.
  7. Before serving add Italian Parmesan cheese and stir in parsley.
  8. Serve hot.
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How to Make Blueberry Lemon-Thyme Balsamic Sparkling Shrub

A glass of red liquid garnished with four floating blueberries on a dark background, reminiscent of how to make blueberry lemon-thyme balsamic sparkling shrub.

Ingredients

  • 2 cups lemon white balsamic
  • 1 cup fresh blueberries crushed
  • 2” sprig fresh thyme (optional)
  • 8 cups chilled sparkling water

Instructions

  1. In a one liter mason jar or container add the crushed blueberries.
  2. Pour the balsamic over the fruit and allow to “infuse” for at least one hour or up to four hours under refrigeration.
  3. The longer it sits, the more pronounced the flavor of the fruit infusion.
  4. Strain and keep refrigerated and tightly covered for up to one month.
  5. To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water.
  6. Serve over ice if desired. Makes between 16-32 servings depending on amount added to water or cocktails.
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How to Make Lemongrass-Mint Mojito

Two glasses of mojitos with yellow straws, garnished with fresh mint leaves and ice, placed on a dark surface. Learn how to make lemongrass-mint mojito for a refreshing twist.

Ingredients

  • 6 fresh mint leaves, plus a sprig for garnish
  • 1-1/2 tablespoons simple syrup (see below)
  • 1 tablespoon fresh lime juice – save half the lime cut into wedges and garnish drink.
  • 1 tablespoon Lemongrass-Mint White Balsamic Vinegar
  • 2 ounces light Rum
  • Club Soda

Instructions

  1. Place mint, simple syrup, lime juice and Lemongrass-Mint White Balsamic Vinegar in a wide glass.
  2. With a wooden spoon, muddle mint, simple syrup, lemon juice and balsamic vinegar together to form a good syrup, add ice cubes, then pour Rum and club soda, mix.
  3. Garnish mint leaves and limes.
SIMPLE SYRUP
  • 1 cup (8 ounces) water
  • 1 cup granulated sugar
  1. Bring the water to a simmer in a saucepan set over medium-high heat.
  2. Add the sugar and stir until it completely dissolves. Remove the pan from the heat.
  3. Set aside to cool to room temperature.
  4. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed.
  5. Makes 1½ cups and keeps two months or longer in the refrigerator.
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How to Make Orange Fused Dark Chocolate Fondue

A bowl of how to make orange fused dark chocolate fondue surrounded by strawberries, cubed cake, marshmallows, pretzels, and vanilla wafers. Two skewers are placed in the chocolate.

Ingredients

  • 1 lb. dark chocolate chips or whole bars chopped coarsely
  • 1 cup heavy cream
  • 1/2 cup milk
  • 2 Tbs. Orange Fused Olive Oil
  • 1 Tbs. Fresh Orange Zest
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • 2 tablespoons Tangerine Dark Balsamic or Traditional Balsamic
  • Cookies, Fruit, marshmallows, or pound cake, for serving

Instructions

  1. Special equipment: 6-quart slow cooker
  2. Heat a 6-quart slow cooker with insert on high until hot.
  3. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert.
  4. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low.
  5. Whisk in the balsamic just before serving.
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