Let's swap basil for arugula, when we do it, let's also marvel at the peppery, complex, rich, nutty contribution that arugula will make to your pesto which also includes the finest, most nutritious extra virgin in the world.

I remember Kraft green goddess dressing from a bottle as a child. This is an updated and fresh version you are sure to enjoy.

Warm, spicy, ever so cheesy, and savory, this cornbread is delicious by itself or accompanied by a steamy bowl of soup.

This Balsamic Beef Crostini with Herbed Cheese and Arugula is the perfect easy make ahead appetizer for your next party.

Balsamic Pickled Figs are delicious and a wonderful addition to your pantry.  Serve them with anything salty or tangy, blue cheese, parmesan and prosciutto come to mind.

The earthy flavor of the roasted beets make an excellent and colorful dip.

Best Balsamic BBQ Sauce... EVER!

What could be better than ice cream with blood orange olive oil? I am dreaming of a Persian lime or rosemary flavored ice cream for my next adventure. There are numerous possibilities.

Eureka lemon agrumato (fused) olive oil adds a wonderful flavor to this Bundt cake.

A great addition to Thanksgiving. Very tasty!

A simple recipe for a summer favorite.

Whether you fall into the brussles sprouts hater's club or the brussles fan club, this recipe is for you. After much initial protesting, this recipe quickly turns brussles haters into converts and the fans just love them even more.

Quick and easy.

The most common story surrounding the inception of “Bolognese” is that it a type of ragù- meat sauce- that originated from the city of Bologna, but there are also plenty of people who argue that spaghetti bolognese is a dish that was possibly create...

Hummus with the kick of Harissa olive oil.

Like a bright star in the night sky, tangy, vibrant chimichurri can illuminate dishes such as grilled or roasted meats, roasted vegetables, starchy dishes, and even seafood. There are no rules about when or where you can use this versatile condiment ...

Infused Olive Oils make really great and beautiful gifts for the food lover in your life! The flavor possibilities are endless and it is truly a fun and unique present.

This is a fresh tasting and healthy Caesar Salad dressing that is easy to make. I usually use the whole can of Anchovies and make a larger batch and store in the fridge for later use.

Make this creamy dressing without dairy.

Mashed potatoes with dill olive oil. We also like to roast fingerling potatoes with dill olive oil.

Enjoy this penne alfredo as a side dish or add sliced sausage and steamed green beans for a complete meal.

Crispy-crunchy on the outside, with soft billowy spicy Baklouti (fused) Agrumato potato on the inside, encasing a gooey melted cheese center. (vegetarian)

My favorite is the sausage and stracchino cream cheese crostini. The chicken liver pate' is also delicious.

Creamy and delicious. Serve with cookies, cut up fruit, marshmallows or pound cake.

Enjoy this decadent twist on a classic Deviled Eggs recipe.  The Mighty Olive's White Truffle Oil and Black Truffle Salt add a magical touch... You should probably double the recipe as you will see how quickly they disappear from the table! 

This is a very flavorful and robust dip that can be served with bagel chips, crackers or pita chips. It is a hit every time we serve it. It should be made the night before.

Orata al forno al forno: Whole baked dorado with flavored olive oil.

Our focaccia recipe is very simple to make – no fancy equipment is needed at all. The secret to the best focaccia is a great tasting extra virgin olive oil. Since there is quite a bit used, the bread really takes on the flavor.

A tasty, spicy curry.

This is a recipe that adapts itself very well to your individual taste. Use whatever Mediterranean herbs you like. Use what additions to the completed dough you like. Substitute Oregano Infused Olive Oil or French Harvest Sea Salt. Make it your own ...

Enjoy this delicious salad as a side dish or as a perfect meal.

In this intriguing herbaceous cocktail, gin is infused with our Extra Virgin Olive Oil lending body and a grassy, fruity, and savory note to the beverage. This process is called “fat washing.” By infusing the gin in this way, the delicate nuances of ...

This is a delightful homemade mustard.

The oregano balsamic in this recipe is infused with a Greek variety of oregano. It has a distinctly different and delightful taste for the Mexican oregano that we get in the USA. This recipe pairs well with " Garlic Olive Oil Garlic Roasted Potatoe...

The Greek approach to a good tomato salad is all about keeping it simple. Sweet, ripe summer tomatoes, salt and olive oil are all you need.

Ripe tomatoes, fresh mozzarella and basil... enjoy the essence of summer with this version of Caprese salad on a stick!

Just in Time for Your Superbowl Snack Tray or anytime.

We made this recipe while in Tuscany. This meat sauce reminds me of my Grandmother. It is simple and meaty. The fresh pasta is easy to make and adds so much to the dish.

Football, football, football! Wing, wings, wings!!! These wings are spectacularly delicious and incredibly addictive.

Honeybell (tangelo) Orange balsamic makes this sorbet exceptional.

Infused Olive Oils make really great and beautiful gifts for the food lover in your life! The flavor possibilities are endless and it is truly a fun and unique present.

These simple, elegant rich and gooey chocolate mini cakes are so delicious and can be quickly whipped up for an impressive dessert.

Polpo in umido con olive e capperi

Italian Style Blood Orange Cookies

A delicious cake, great for breakfast or dessert, with complex flavours of Kabocha squash and olive oil.

This versatile, flavor-packed dressing makes everything taste better. Use in stir fries, over raw or roasted veggies, in salads, over noodles, with seafood or on sandwiches.

At a recent cooking class, I made and served a non-alcoholic lemon-cucumber shrub (a shrub is a drink made from vinegar and fruit along with other ingredients such as alcohol or sparkling water). It was a hit.

Crispy and delicious.

Lemon Agrumato (fused) olive oil and Cara-Cara orange white balsamic create a delightful combination of flavors for this waffle recipe.

This is a versatile recipe as it can be a side, a vegan main dish, and served at room temperature, hot, or chilled. Also, it tastes very good.

This is a simple appetizer we made in Tuscany. The pink pepper gives the carpaccio a unique taste.

Olive oil based frozen ice cream and yogurt desserts are a healthy alternative to butter fat based desserts I use my Cuisinart ice cream and sorbet maker for the recipe.

Better than Central Grocery.

From Victoria Kibler: A delicious mushroom quiche using our wild mushroom and sage olive oil and our citrus fennel sea salt.

Spring veggies, rotisserie chicken, fluffy buttermilk biscuits... does it get any better? Yes, yes it does. When you make a creamy, luxurious mushroom-sage béchamel to blanket all of that tasty goodness, it gets a whole lot better.

A uniquely flavored herbal "shrub" drink.

These savory roasted potatoes pair well with "Greek Style Chicken Slouvaki with Lemon."

A light and fruity salad.

Thanksgiving Day is getting tastier by the moment!

This simple, healthy breakfast is a staple in my household. My kids love it for its comforting nature. I love it as a way to start their mornings off right.

Kale chips are so tasty. Try using our other fused and infused oils for a different flavor. I like to use our garlic infused olive oil.

Are you suffering from an overabundance of gorgeous, ripe, heirloom tomatoes?

I love wild mushroom and sage olive oil with pasta. Try it with a good pancetta or substitute non-pork sausage.

We made this dish while visiting Tuscany. It is a very simple and savory way to prepare quail. Try to find fresh quail, if possible. It can also be made with small chicken breasts.

Ahi tuna seasoned with a high quality sesame oil, Baklouti green chili olive oil, serrano honey vinegar, and honey ginger balsamic. It is a delightful taste explosion.

Bring out this refreshing show stopper for brunch or anytime you want to "wow" your guests

Risotto fiori di zucca e gamberetti

Butternut squash is a delightful sometimes misunderstood fall squash. We roast it with cinnamon pear balsamic vinegar and butter olive oil. This makes an excellent side dish for the holidays.

The Best of Summer, Including Fresh UP EVOO from the Southern Hemisphere.

We use The Mighty Olive Maple Balsamic in this recipe to balance the tartness of the cranberries and goat cheese. Oil the flatbreads with EVOO prior to baking.

One great thing about the "predictable" summer season is that we can have fun playing with food, adding a twist here and introducing a fusion there.

This frittata is good for breakfast or dinner anytime. The harissa aioli adds a touch of spice to the dish. Try the aioli on beef or ahi tuna for a delicious experience.

Traditionally made with red snapper (huachinango), which is now endangered, this dish is delicious with plentiful rock cod--aka Pacific snapper--instead. Serve with rice (start it before the fish).

The rosemary oil brings out the flavor on kabobs.

Infused Olive Oils make really great and beautiful gifts for the food lover in your life! The flavor possibilities are endless and it is truly a fun and unique present.

Marcona almonds are to Spain what San Marzano tomatoes are to Italy, and what Turkish apricots are to Turkey. They’re one of Spain’s best food products and I have seen them explode across the US in the past few years.

Whole wheat pasta topped with roasted vegetables. The depth of flavor that comes from roasting the vegetables first makes this dish worthy to serve to company.

How do you make a vinaigrette? This is the basic recipe that I use in the store for events. It is a starting point. Adjust it as you like. Make it your own.

Impepata di cozze: The olive oil clings to and flavors the mussels.

Yup, I put potatoes in my waffle maker. What!? You don't put potatoes in your waffle maker? Heresy!!  These golden crisp-on-the-outside and creamy-cheesy on the inside savory snacks are absolutely mind blowing!

Eggs in a crepe with cheese & excellent olive oil. What could be better?

I made this recipe for a Vine to Wine Party at Botanic Gardens. Everyone loved it.  It is a simple and delicious recipe

I call this recipe Showcase Shortbread because it is a way of really showing off a Mighty Olive Infused and fused Olive Oil which you really, really like. I will give you some ideas, and if you have fallen in love with a certain flavor—give it a try ...

There can never be too much shrub!  Add to your favorite spirit in place of or combined with sparkling water for an amazing cocktail mixer!

Brining tenderizes the turkey without making it salty.

In the spirit of full disclosure. When we made this recipe in Tuscany, we used local, aged chianina beef. It was exceptional. I hope you appreciate the simplicity of the recipe.

You will love this new smoked olive oil. A healthy and flavorful oil for your roasted almods

The recipe creates a tender flavorful steak.

These are 2 fantastic and delicious pizzas. The "sauce" is extra virgin olive oil.

This is summer in a bowl.

This is the perfect summer birthday cake. It’s perfect for guests who desire a cake that is more sophisticated than a grocery store cake mix with lots of sugary icing

This recipe makes a tasty muffuletta. I use the muffuletta mix on pizza and salads.

Infused Olive Oils make really great and beautiful gifts for the food lover in your life! The flavor possibilities are endless and it is truly a fun and unique present.

It doesn't get easier or more elegant than this. And frankly its borderline sacrilegious to not be using mouthwatering heirloom tomatoes right now at their peak-of-ripeness with the freshest olive oil in the world. Simply unthinkable.

A traditional Spanish dish.

Trottole is a hollow spiral Italian pasta used in this cheesy dish.

A refreshing drink made with one of my favorite balsamics.

Blood orange olive oil and chocolate cake combine to make a chocolatey-orangey delight.

A refreshing Winter salad. Excellent for the Holidays.

This was my favorite dessert from our Italy trip. I am intrigued by this recipe because it is not soup and it is not English.