Desserts & Drinks





This drink is a special treat for our olive oil lovers. In our shop, we always talk about how our balsamic vinegars go well in specialty drinks, but we never think about olive oil.


Not too long ago, we had the oppertunity to Zoom call with our distrubitor and the farm owners of our popular Spanish Melgarejo Hojiblanca Extra Virgin Olive Oil. We learned so much in this call, but what caught our attention is when they told us their olive oil goes very well in gin and tonics. Intrigued, we tried it that very evening. And it was good! We couldn't resist sharing this with you!


Our Spanish Hojiblanca is floral with a green almond center and notes of melon. The lingering Szechuan peppercorn sensation is indicative of high phenol content. Our greenest oil, with high fruitiness scores, is always awarded


Ingredients

  • Gin
  • Robust Spanish Melgarejo Hojiblanca Extra Virgin Olive Oil
  • Tonic water

Directions

  1. Pour gin and tonic together into glass (choose prefered amount to each)
  2. Drizzle the Hojiblanca Extra Virgin Olive Oil into glass; enough to leave small bubbles at the top. Enjoy!






ROBUST SPANISH MELGAREJO HOJIBLANCA-200ml

ROBUST SPANISH MELGAREJO HOJIBLANCA

200ml
Price: $15.00
ROBUST SPANISH MELGAREJO HOJIBLANCA-375ml

ROBUST SPANISH MELGAREJO HOJIBLANCA

375ml
Price: $20.00




It has been a hot and humid summer here in New England. Whenever we need to cool off a little, a nice cold drink is always enjoyable. This recipe is great to have on a hot day, or for a party. If you want to add a little extra to the drink, turning it into a cocktail is always fun.


Our Blackberry-Ginger Balsamic is wonderfully sweet, pleasingly tart and aromatic with the clean, natural flavor of ginger. It is great to spruce up any drink.


Note: This recipe makes 13 servings. Cut the portions into 1/4th if you want a smaller serving size.


Ingredients

  • 8 cups cold water
  • 2 cups sugar
  • 3 strips lemon peal
  • 2 1/2 cups lemon juice (about 12 lemons)
  • 1/2 cup Black-berry Ginger Dark Balsamic Vinegar
  • 1 cup strawberries
  • 1 cup blueberries
  • Ice cubes
  • Seltzer or club soda
  • Vodka (optional)

Directions

  1. In a 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally. Cover saucepan and boil for 3 minutes. Remove saucepan from heat and cool slightly.
  2. Meanwhile, in food processor, pulse berries until pureed. Put into medium-mesh sieve set over large bowl and pres berry mixture with back of spoon; discard what is left in sieve.
  3. Remove peel from syrup; stir syrup into berry puree with lemon juice, balsamic vinegar and remaining 4 cups water.
  4. Pour into a large pitcher with tight-fitting lid. Refrigerate until cold, at least 3 hours or up to 2 days. Serve over ice.
  5. Add seltzer, club soda, or Vodka to taste. Garnish with berries. Enjoy!




BLACK-BERRY GINGER

200ml
Price: $15.00

BLACK-BERRY GINGER

375ml
Price: $20.00




It's getting close to that time of year that just about every New England person loves to celebrate. Halloween! So to get you all into the spirit, our recipe for this week is Blood Orange Brownies! It is simple to make, and the rich citrus flavor adds a little something extra to the chocolate!


Our Blood Orange Olive Oil is exceedingly versatile. As the Blood Oranges and Tunisian olives ripen, they are pressed together to form this beautiful combination of whole, fresh citrus fruits crushed with olives. This Olive Oil accentuates the chocolate in this simple recipe while reducing the amount of saturated fat found in traditional brownies.


Ingredients

  • 2/3 cup all purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 Tbsp. baking powder
  • 1/4 tsp salt
  • 1 cup light brown sugar, packed
  • 1/3 cup Blood Orange Olive Oil
  • 2 large eggs

Directions

  1. Preheat the oven to 350° F. Lightly grease an 8-inch square baking pan.
  2. Mix together flour, cocoa, baking powder and salt, then set aside.
  3. Beat remaining ingredients, including Blood Orange Olive Oil, in a mixing bowl on medium speed until well combined. Add flour mixture, mixing on low speed until just combined, pour batter into a pan and bake 22-25 minutes, or until brownies begin to slightly pull away from the side of the pan.
  4. Cool in pan on baking rack and cut into 9 squares. Enjoy!




BLOOD ORANGE

200ml
Price: $15.00

BLOOD ORANGE

375ml
Price: $20.00





Scones bring out such a warm comforting feeling for the holiday season. We went on the more unique side to this recipe by using our Rosemary Olive Oil.


Our Rosemary Olive Oil is made with fresh wild rosemary. It is crushed in the early harvest. It is fresh picked, and certified organic Chetoui olives using 100% mechanical cold extraction methods. This fused olive oil embodies the heart and soul of rosemary. It is complex and aromatic.


Ingredients

  • 2 1/2 cups all purpose flour
  • 6 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp ground nutmeg (fresh), plus 1/4 tsp for glaze
  • 2 Tbsp. unsweetened dried cranberries (chopped)
  • 1 tsp fresh rosemary (minced), plus more for dressing on top
  • 2 Tbsp. Rosemary Olive Oil
  • 6 Tbsp. unsalted butter (chilled and diced)
  • 1 cup half-and-half, plus 2 tablespoons more for brushing on top
  • 1 tsp vanilla bean paste, plus 1/2 tsp for glaze
  • 1 cup powdered sugar
  • 2 to 3 tablespoons water

Directions

  1. Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Combine flour, sugar, baking powder, salt, nutmeg, dried cranberries, and rosemary in a large bowl.
  3. Cut butter, using a fork to mash until it looks like a course meal. Whisk together the half and half, rosemary olive oil, vanilla bean paste, and butter and stir into the flour mixture.
  4. Put the dough onto a lightly floured surface. Roll the dough out into a circle about 7 inches in diameter and 3/4 inch thick. Cut into 8 equal wedges.
  5. Place scones on baking sheet. Lightly brush tops with half-and-half and bake until puffed and light golden brown, about 14 to 16 minutes. Let cool.
  6. Whisk together powdered sugar, 1/2 tsp vanilla bean paste, 1/4 tsp freshly ground nutmeg, and 2 to 3 Tbsp. of water for the glaze, adding water a little at a time until desired consistency. Dip the tops of the scones in glaze.
  7. Sprinkle rosemary leaves on top. Let glaze set completely before serving. Enjoy!





ROSEMARY

200ml
Price: $15.00

ROSEMARY

375ml
Price: $20.00

CAPE ANN BLEND SEA SALT


Price: $15.00




Cinco de Mayo is next week! Lets celebrate it with a drink! This recipe is very easy to make and delicious!


Our Black Cherry is concentrated with natural flavorings and combined with aged Balsamic Vinegar. It produces a sweet, fragrant and very rich flavor that has garnered rave reviews from gourmet customers.


Note: The recipe offers the minimal amount of time the fruit sits for. We highly recommend, once mixing the wine in, to let it sit all day or over night. We found that the ingredients blend magnificently together when given the time.


Ingredients

  • 1 cup brandy
  • 2 bottles strong Spanish red wine, chilled
  • 2 Tbsp. sugar
  • 1/2 cup Black Cherry Balsamic Vinegar
  • 1/2 lemon, sliced
  • 1 lime, sliced
  • 1 blood orange, sliced
  • 2 cups fruit: blackberries, blueberries, and sliced purple grapes

Directions

  1. Place the lemon, lime, orange, fruit, brandy, sugar, and Black Cherry Balsamic Vinegar, into a two gallon jar or pitcher. Let it sit for two hours.
  2. Add the wine and mix the ingredients. Enjoy!




BLACK CHERRY

200ml
Price: $15.00

BLACK CHERRY

375ml
Price: $20.00



Olive Oil Cake


We are celebrating our 5 year anniversary! Join us today by making an olive oil cake!


Our Whole Fruit Blood Orange is exceedingly versatile. As the Blood Oranges and Tunisian olives ripen, it is pressed together to form this beautiful combination of whole, fresh citrus fruits crushed with olives.


Ingredients


Directions

  1. Heat the oven to 375° F. Grease a 9-inch round cake pan using the olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
  2. In a large bowl, whisk together the flour, salt, baking powder and baking soda.
  3. In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 Tbsp. sugar.
  4. Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Dust confectioner sugar on top for decoration. Enjoy!




BLOOD ORANGE

200ml
Price: $15.00

BLOOD ORANGE

375ml
Price: $20.00



Key Lime Pie Fudge


We are going to put a little twist to a classic pie recipe! We love how bright and delicious it is! Great for any occasion; especially for the summertime. 


Our zesty Persian lime is married with extra virgin olive oil, creating an unbelievably fresh, fragrant burst of citrus. This flavored oil will take your recipes to the next flavor dimension. 


Ingredients


Directions

  1. Grease an 8" X 8" square pan. Combine sugar, lime zest, Lime olive oil, lime juice, butter and Sour Cream in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling over medium heat or until a candy thermometer reaches 238° F.
  2. Mix the crushed graham crackers, brown sugar and melted butter in a small bowl.
  3. Remove saucepan from heat, stir in marshmallows and white chocolate until melted and mixture is smooth.
  4. Immediately pour fudge into greased pan. Add the crumble mix evenly on top. Let it rest for about 10 minutes to cool off.
  5. Refrigerate for at least an hour. When cool and firm, cut out fudge. Enjoy!




PERSIAN LIME

200ml
Price: $15.00

PERSIAN LIME

375ml
Price: $20.00