Five Ways: Rosemary Extra Virgin Olive Oil

Posted on September 03, 2014 by Anne Milneck | 0 comments

You'll be surprised by the fresh herbal flavor in our Rosemary Extra Virgin Olive Oil. Versatile in so many ways...here are our Five Ways:

Lemon Rosemary Roast Chicken--Season a whole chicken with salt and Lemon Pepper. Place, uncovered, in the refrigerator on the lowest shelf and allow the chicken to dry in the cool air of the fridge. Overnight is even better. Rub generously with Rosemary Extra Virgin Olive Oil. Bake at 425 degrees for 30 minutes. Lower temp to 350 and cook until the chicken is cooked through and the juices run clear when the thigh is pierced--about 30-45 minutes. 

Peach & Rosemary Vinaigrette--Garlic and Shallot combine with our sweet-tangy Peach White Balsamic and Rosemary Extra Virgin Olive Oil. I delicious combo to keep on hand for quick salads. Get the recipe here.

Lamb--We take double cut chops and place them in a zip top bag with lots of rough-chopped garlic, salt, dried Rosemary and several good glugs of Rosemary Extra Virgin Olive Oil. Store in the fridge for at least four hours--overnight if you can. Allow the chops to come to room temp, then grill over high heat for 2-4 minutes on each side until medium and just pink in the center. 

Rosemary & Pomegranate Glaze-Combine Rosemary Extra Virgin Olive Oil with our sweet, sublime Pomegranate Balsamic Vinegar and use as a delectable glaze for chicken or duck. Brush it on during the last few minutes of cooking and bake or grill uncovered. 

Tuscan Bread Dipper-Our Tuscan Blend and Rosemary Extra Virgin Olive Oil are the perfect couple. We love the zing of the Tuscan Blend from lemon and sundered tomatoes. This is a great no-cook appetizer to set out for guests while you get dinner ready!

Posted in chicken, lamb, Peach Balsamic, Pomegranate Balsamic, Rosemary, Rosemary Extra Virgin Olive Oil, viniagrette

Grilled Peaches with Vanilla Ice Cream and Pomegranate Balsamic

Posted on July 27, 2014 by Anne Milneck | 0 comments

Summer Peaches never had it so good! This super simple recipe may have just four ingredients, but it tastes so complex! The warm grilled peaches are topped with vanilla ice cream and a drizzle of our sweet, syrupy Pomegranate Balsamic. Amazing!

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Posted in Grilled Peaches, Ice Cream, Peaches, Pomegranate Balsamic

Five Ways: Blood Orange Avocado Oil

Posted on March 11, 2014 by Anne Milneck | 0 comments

Avocado Oil often takes customers by surprise, but it's time to make this healthy and delicious workhorse a staple in the kitchen! Avocado Oil boasts many of the health benefits of Olive Oil, but its high smoke point makes it much more versatile. Now, pair that versatility with Blood Orange...wow! That's a match made in culinary heaven.

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Posted in Blood Orange Avocado Oil, Brussel Sprouts, Chicken Mole, Fig Balsamic, Pomegranate Balsamic, Roasted Vegetables, Sweet Potato Gratin, Sweet Potatoes, Vinaigrette

Lamb with Aleppo Chile and Pomegranate Glaze

Posted on September 16, 2013 by Anne Milneck | 0 comments

This grilled lamb recipe uses one of our favorite combos: Orange and Pomegranate along with Aleppo Chiles in the spicy marinating rub. These rich chile flakes pack a bit of heat but are rounded out by their somewhat sweet, raisin like flavor. Try Blood Orange Avocado Oil in the...

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Posted in Aleppo Chile Flakes, Blood Orange Avocado Oil, Lamb, Orange Glaze, Pomegranate Balsamic, Rack of Lamb

Peach Glazed Chicken Thighs

Posted on June 27, 2013 by Anne Milneck | 0 comments

When we awarded David Affolter with his gift for becoming our 1000th "like" on Facebook, he gave us a gift in return...this recipe! He uses our Pomegranate Balsamic along with fresh, ripe peaches for an amazing flavor combination. He told us we'd be scraping the bottom of the pan with a spoon. And he was absolutely correct about that! This is ah-mazing!

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Posted in Arbequina Extra Virgin Olive Oil, chicken, Chicken Thighs, Peach, Peaches, Pomegranate Balsamic