Entrees





Mothers day is in just a few days! What better way to treat them by making breakfast in bed. And a classic way to go is always making pancakes. At Cape Ann Olive Oil Co. we make our pancakes in a very special way. Instead of using melted butter, we use our Butter Olive Oil.


This creamy extra virgin olive oil is naturally infused with the rich flavor of butter by using only plant-based ingredients. You can use this golden, vegetarian, dairy-free olive oil as a butter substitute in baking or anywhere you might use melted butter; like pancakes! And trust us, you will never miss the fact that melted butter is not in your meal. It tastes just like the real butter!


This is a simple and fun recipe to make with your kids. To add a little extra spark to your pancakes mix some bananas, chocolate chips, or blueberries right into the batter.


Cooking Note:
The amount of milk you use will determine how thick these pancakes are. Start with the smaller amount suggested and add more if the batter seems too thick. Try to have the milk at room temperature before mixing and take care to not overbeat: a few lumps in the batter will do no harm. You can make lighter, fluffier pancakes by separating the egg, beating the white, and folding it in last. 


Ingredients

  • 1/2-3/4 cup buttermilk or milk
  • 1 1/2 Tbsp. Butter Olive Oil
  • 1 egg
  • 1 cup white flour
  • 2 tsp. baking powder
  • 2 Tbsp. sugar
  • 1/2 tsp. salt
  • Maple syrup or honey

Directions

  1. Beat the milk, olive oil, and egg lightly in a mixing bowl.
  2. Mix the flour, baking powder, sugar, and salt and add them all at once to the first mixture, stirring just enough to dampen the flour. Fold in the egg whites if you decided to make your pancakes fluffier.
  3. Lightly butter or grease a griddle or frying pan. If you wish for small pancakes, drop about 2 Tbsp of batter onto the pan. For larger pancakes, drop about 1/4 cup onto the pan.
  4. Bake until the pancakes are full of bubbles on the top and the undersides are lightly browned. Flip them and brown the other sides.
  5. Placed finished pancakes on a plate and serve immediately. Enjoy!






BUTTER

200ml
Price: $15.00

BUTTER

375ml
Price: $20.00




I know, it sounds strange adding balsamic vinegar to a pasta recipe. But trust us, it works!


This recipe turned into a happy accident when making it for the first time. At the time one of our employees was making this, it was during COVID lockdown and she had all of the ingredients, except fresh mint. She improvised and took our Thai Lemongrass-Mint White Balsamic and poured it into the sauce and as a finish for the dish. Well, she was blown away with how good it tasted and loves to talk about it to our customers. This recipe is a great example of using balsamic vinegar in besides desserts, salad dressings, and drinks. 


Our iconic Portuguese Cobrancosa displays green, savory notes of bitter radicchio (It is a perennial form of the leaf chicory used in Italian cooking. It usually has colorful white-veined red leaves that form a head. It's bitter and spicy.) and pungent arugula with a lingering spicy flavor.


Our Thais Lemongrass-Mint White Balsamic is tart, crisp, clean and absolutely delicious. The natural flavors of the Thai Lemongrass and mint cooperate beautifully and make a dazzling base for marinades and dressings.


Ingredients

  • 12 oz. Linguine 
  • Sea salt and ground black pepper
  • 1/2 cup Robust Portuguese Cobrancosa Extra Virgin Olive Oil, plus more to serve
  • 1/2 cup shelled roasted pistachios, finely chopped
  • 1 pint cherry tomatoes, halved
  • 1 Tbsp. grated lemon zest, plus more to serve
  • Grated Parmesan or pecorino Romano cheese, to serve
  • Thai Lemongrass-Mint White Balsamic Vinegar (pour amount to your liking)
  • 2 roughly chopped fresh mint (for color)

Directions

  1. In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons of salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of cooking water, then drain the pasta.
  2. In a 12-inch skillet over medium, combine the oil and tomatoes. Cook, stirring only once or twice, until the tomatoes have softened and the oil has taken on a reddish hue, 4 to 6 minutes. Stir in half of the pistachios, 1 1/2 cups of the reserved cooking water, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the mixture is slightly reduced and the tomatoes are completely softened, about 2 minutes.
  3. Add the pasta, lemon zest, and Thai Lemongrass-Mint White Balsamic, then cook, stirring frequently, until the pasta is al dente and has absorbed most of the liquid but is still quite saucy, 2 to 4 minutes. Off heat, stir in the mint (if adding for color), then taste and season with salt and pepper. If pasta is dry, add more cooking water, 1 tablespoon at a time.
  4. Transfer to a serving bowl, then sprinkle with the remaining pistachios, Extra Virgin Olive Oil, and Balsamic Vinegar. Serve with cheese. Enjoy!




ROBUST PORTUGUESE COBRANCOSA

200ml
Price: $15.00

ROBUST PORTUGUESE COBRANCOSA

375ml
Price: $20.00

THAI LEMONGRASS-MINT

200ml
Price: $15.00

THAI LEMOGRASS-MINT

375ml
Price: $20.00

PURE SEA SALT


Price: $15.00




This recipe is perfect for the early fall days when looking for some comfort food, but something light at the same time. It is easy to make, flavorful, and packed with plant protein. This meal is also great for anyone that is vegan! You can add any sides to the chickpeas; from noodles, tofu, salmon, chicken, and more! In our version of the recipe, we like adding rice and broccoli.


Our Spanish Melgarejo Picual is an incredibly balanced oil. It's intensely aromatic and fruity with notes of apricot, peach and melon in addition to tropical fruit plus a moderate amount of tomato leaf. It is high in fruitiness and complexity. 


Our Dark Toasted Sesame Oil uses Japanese dark toasted sesame from oil that is roasted slow, and then pressed in small batches. It has tremendous depth of flavor and mouth-feel. One of the most flavorful and fragrant oils in the world!


Made with White Trebbiano Grape Must, our White Balsamic undergoes the cooking and barrel aging process of Balsamic Vinegar of Modena however it is not carmelized. The result is a crisp, tart vinegar with a touch of sweetness. This is a tart Balsamic Vinegar with a residual grape flavor and 6% acidity.


Ingredients

  • 2 cans chickpeas
  • 3-4 large cloves garlic
  • 1 Tbsp. Medium Spanish Melgarejo Picual Extra Virgin Olive Oil
  • 1-5 Tbsp. Dark Toasted Sesame Oil, plus more
  • 1/3 cup low sodium soy sauce
  • 3 Tbsp. maple syrup
  • 2 tsp. White Balsamic Vinegar
  • 2 tsp fresh grated ginger
  • 1 Tbsp. cornstarch
  • 4 Tbsp. low sodium vegetable broth
  • 1/2 tsp red pepper flakes
  • Broccoli
  • Rice

Directions

  1. Drain and rinse the chickpeas and set aside.
  2. Cook rice however you usually prepare it.
  3. Mince the garlic and add to a sauté pan with the Extra Virgin Olive Oil. Sauté for a few minutes or until the garlic is very fragrant.
  4. In a small bowl combine the cornstarch and 2 Tbsp. of the vegetable broth. Mix until no clumps remain. Set aside.
  5. To the sauté pan with the garlic, add in the low sodium soy sauce, sesame oil, maple syrup, White Balsamic Vinegar, ginger, and the additional 2 Tbsp. of vegetable broth. Whisk together.
  6. Add the cornstarch mixture and stir. When bubbles start to form, add in the chickpeas and stir until they are well coated. Cook on low heat until the sauce becomes thick and stick, about 5 minutes, stirring occasionally.
  7. Remove from the heat and let it sit to allow the chickpeas to absorb all of the flavors.
  8. While the chickpeas cool, roast the broccoli with Dark Toasted Sesame Oil, in the oven at 375° F.
  9. Serve with the roasted broccoli and cooked rice. Enjoy!




MEDIUM SPANISH MELGAREJO PICUAL

200ml
Price: $15.00

MEDIUM SPANISH MELGAREJO PICUAL

375ml
Price: $20.00

DARK TOASTED SESAME OIL

200ml
Price: $18.00

DARK TOASTED SESAME OIL

375ml
Price: $25.00

WHITE BALSAMIC VINEGAR

200ml
Price: $15.00

WHITE BALSAMIC VINEGAR

375ml
Price: $20.00




It's apple picking season! A favorite outdoor activity among everyone. The smell of cider and pies is most likely in everyone's households right now.


But, are you ready to pull out all of the comfort meals? We quite aren't yet. The weather has been truly beautiful lately and still in the mood for something light, but with a comfort twist at the same time. This scallop recipe is light and wholesome at the same time. It's prefect for that beginning of fall feel.


Our Wild Mushroom and Sage Olive Oil is a delicious combination of fresh herbaceous sage paired with an array of savory wild mushrooms. The result is a sumptuous, savory experience.


Our Red Apple Balsamic Vinegar is a  blend of Italian balsamic with everyone's fall favorite, red apple essence, producing a refreshing, clean flavor.


Ingredients

  • 12 jumbo sea scallops
  • 3 slices bacon, cooked, drained and chopped. Save 2 Tbsp. bacon fat
  • 12 oz. baby spinach
  • 8 cremini mushrooms sliced
  • 2 Tbsp. Wild Mushroom & Sage Olive Oil
  • 1 tsp sea salt
  • 1/4 tsp fresh ground pepper
  • 3/4 cup apple cider
  • 3 Tbsp. Red Apple Balsamic
  • 1 Tbsp. Honey

Directions

  1. Pat scallops dry and season with salt and pepper, set aside. Whisk apple cider, balsamic and honey together and set aside.
  2. In a large sauté pan, sauté mushrooms and crumbled bacon in bacon fat and 1 Tbsp. of olive oil over medium heat for a couple of minutes. Turn off burner but leave pan on stove.
  3. Heat a cast iron skillet on stove-top. Add 1 Tbsp. of olive oil and once it is hot, add the scallops. Sear 2 minutes per side, flipping once only. Temporarily remove scallops from skillet and set aside.
  4. Add cider mixture to the cast iron skillet, scraping bottom of pan to deglaze. Bring to a boil. Reduce heat and allow sauce to thicken. Place scallops to skillet to warm in cider sauce for a few minutes.
  5. While reheating scallops, turn heat back on under sauté pan containing bacon and mushrooms. Place spinach in pan and toss gently to coat in oil. Cover pan for a minute or two, to wilt spinach, stirring once. Remove from heat, divide onto plates.
  6. Place 3 scallops on each bed of spinach and drizzle with cider sauce. Serve immediately. Enjoy!




WILD MUSHROOM & SAGE

200ml
Price: $15.00

WILD MUSHROOM & SAGE

375ml
Price: $20.00

RED APPLE BALSAMIC

375ml
Price: $20.00

PURE SEA SALT


Price: $15.00

HONEY


8 oz
Price: $9.25

HONEY


16 oz
Price: $13.75




This pasta dish is delicious! It has the perfect amount of comfort that we look for this time of year. Using the truffle oil just takes it to the next level! There's no other way to describe this dish except that it's rustic chic.


We know this is a strange description! But, trust us! Once you try it, we think you'll agree.


Our Black Truffle Oil is a connoisseur's olive oil. If you like the flavor and aroma of Black Truffle, then you'll love this oil. Made in an artisan fashion, it's infused to be smooth, while having an unmistakable intense black truffle flavor. This specialty oil is savory and fantastic!


Ingredients

  • 4 Strips of bacon, chopped
  • 4-5 baby Portobello mushrooms, sliced
  • 1 clove garlic
  • 1/2 lbs. linguine
  • 1/3 cup heavy cream
  • freshly grated parmesan cheese (enough for a few handfuls)
  • 2 Tbsp. Black Truffle Oil
  • Sea Salt
  • Fresh ground pepper

Directions

  1. Cook pasta in salted water until just a little under al dante.
  2. While pasta is cooking, cook chopped bacon over medium heat. Add sliced mushrooms with salt and pepper and cook for 5 minutes over medium heat. Add minced garlic and cook for 30 seconds longer. Take the pan with bacon and mushrooms off heat.
  3. Drain the cooked pasta and reserve 1/2 cup of the water from pot. Add the pasta to the pan with bacon and mushrooms. Add the Truffle Oil, heavy cream and a couple handfuls of grated parmesan. Gently toss to coat.
  4. The pasta will absorb the sauce. Add the reserved water to loosen the sauce to a silky smooth consistency. If the sauce is too thin, add more parmesan. Add salt and pepper to taste. Enjoy!




BLACK TRUFFLE OIL

200ml
Price: $28.00

BLACK TRUFFLE OIL

375ml
Price: $40.00

PURE SEA SALT


Price: $15.00




It's been an interesting winter; cold and snowing one day, and the next sunny and warm. Well, if mother nature decides to surprise with another cold day, as we draw close to spring, soup is always great to have. It's perfect for those chilly, cold days where we just want to bundle up and get cozy warm. This is a fun, quick, and surprisingly very easy recipe to make.


Our Garlic Olive Oil gives off the flavor of pungent, fresh garlic. Since garlic and olive oil are almost always used together in Mediterranean cooking, you can use this in just about anything!


Our Spanish Melgarejo Picual is an incredibly balanced oil. It's intensely aromatic and fruity with notes of apricot, peach and melon in addition to tropical fruit plus a moderate amount of tomato leaf. It is high in fruitiness and complexity.


Ingredients

  • 4 lbs. plum or roma tomatoes, cut in half lengthwise
  • Garlic Olive Oil
  • 1 Tbsp. Medium Spanish Melgarjo Picual Extra Virgin Olive Oil
  • 1/4 tsp ground black pepper, plus more
  • 1/2 tsp sea salt, plus more
  • 1 medium yellow onion, chopped
  • 1 tsp. Gloucester Seasoning
  • 2 cups vegetable broth
  • 2 cups fresh basil leaves
  • Shredded Parmesan cheese (enough for a few handfuls)

Directions

  1. Preheat oven to 400° F and line a baking sheet with parchment paper.
  2. Spread tomatoes onto baking sheet in a single layer. Drizzle the Garlic Olive Oil and ground black pepper over the tomatoes. Roast for 40 minutes. Take out and let it cool slightly.
  3. While the tomatoes roast, in a Dutch oven or large pot, heat the Chilian Favolosa Extra Virgin Olive Oil. Add the chopped onions, 1/2 tsp. salt and 1/4 tsp of ground pepper. Sauté, stirring occasionally until onions are translucent and start to brown and caramelize, about 20 minutes.
  4. Once onions are caramelized add the Gloucester Seasoning and vegetable broth. Let it simmer for 5-10 minutes.
  5. Add the slightly cooled roasted tomatoes, and any juice left on sheet, into the pot. Turn down the heat, add the fresh basil and a few handfuls of grated parmesan. Use an immersion blender to blend the ingredients until smooth or until desired consistency. If you want the soup to be thicker, add more grated parmesan.
  6. Taste and add any additional salt and pepper if desired. Enjoy!







GARLIC

200ml
Price: $15.00

GARLIC

375ml
Price: $20.00

MEDIUM SPANISH MELGAREJO PICUAL

200ml
Price: $15.00

MEDIUM SPANISH MELGAREJO PICUAL

375ml
Price: $9.00

PURE SEA SALT


Price: $15.00

GLOUCESTER SEASONING


Price: $12.00




Buona Fiesta!


That is Happy Fiesta in Italian! In Gloucester, our kickoff to the summer is St. Peter's Fiesta. Our large Italian community comes together and celebrates the Patron Saint of Fishing, Saint Peter.


In honor of the fiesta, we are going to make a classic dish you see in many Italian restaurants. Shrimp Scampi! 


Our Butter Olive Oil is a creamy extra virgin olive oil that is naturally infused with the rich flavor of butter, using only plant-based ingredients. This golden, vegetarian, dairy-free olive oil is great as a substitute in anything you might use melted butter. And trust us, you will never miss the fact that melted butter is not in your meal.


Ingredients

  • 1/2 lb. angel hair pasta
  • 1/2 lb. shrimp, pealed and deveined
  • Sea salt
  • Ground black pepper
  • Butter Olive Oil
  • 4 cloves garlic, minced
  • 1/8 tsp crushed red pepper flakes
  • 1/2 cup white wine
  • lemon zest
  • 2 lemons (1 juiced, the other sliced for serving)
  • 1/4 cup fresh parsley, chopped

Directions

  1. Cook pasta in a large pot of salted boiling water until al dente. Drain and reserve at least 1 cup of the cooking water.
  2. While the pasta is cooking, pour a thin layer of the Butter Olive Oil in a large skillet over medium heat. Pat the shrimp dry and season both sides with some salt and ground black pepper. Add the shrimp to the skillet and cook until golden pink, about 2 minutes per side. Transfer onto a plate, leaving the fat in the pan. Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the wine and lemon juice to the pan. Scrape up any browned bits from the bottom of the pan and let it simmer until thickened and is reduced by half, about 3-5 minutes.
  3. Add the cooked pasta, lemon zest, and parsley to the skillet and toss to combine. If dry, add some of the reserved pasta cooking water. Add the reserved shrimp with extra lemon wedges for squeezing over the scampi. Enjoy!




BUTTER

200ml
Price: $15.00

BUTTER

375ml
Price: $20.00

PURE SEA SALT


Price: $15.00




This sheet-pan supper is the answer to every busy person's daily struggle to get a great dinner on the table with minimal effort.


Made with fresh wild Rosemary that is crushed in early harvest and fresh picked. Fused with 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. 


Note: Sage, thyme, and rosemary all work beautifully in this dish. You can use any combination of each, or just use a single herb.


Ingredients

  • 1/3 cup Rosemary Olive Oil
  • 1 medium butternut squash peeled, cut 1/2 in. thick
  • 1 large red onion, cut into 1/2 in. thick wedges
  • 1 large firm-tart apple, cored and cut into 1/2 in. thick wedges
  • 1/2 cup fresh, or dried, cranberries
  • 1 1/2 tsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 6 fresh (uncooked) sweet or hot Italian sausages (about 1 1/2 lbs. total)

Directions

  1. Preheat oven to 425°F.
  2. Halve the squash lengthwise, scoop out the seeds, then cut crosswise into 1/2 in. thick half-moons.
  3. In a large bowl, combine the squash with the onion, apple, and cranberries. Pour the olive oil, to taste, over the vegetables. Sprinkle with salt and pepper. Gently stir everything together with a spatula, then turn out onto a rimmed baking sheet and spread into an even layer.
  4. Prick the sausage several times with a sharp knife, then lay them over the vegetables. Roast, turning the sausages and stirring the vegetables halfway through, until squash is tender and the sausages are browned and sizzling, 20-25 minutes. Enjoy!




ROSEMARY

200ml
Price: $15.00

ROSEMARY

375ml
Price: $20.00




Happy almost Halloween!


This is a fun recipe to make. Great for a party, movie night, football Sundays, or for those chilly nights when you need something delicious to warm you up.


Most popular in North Africa and the Middle East, Harissa is made with chili peppers (often smoked), garlic, caraway, coriander and cumin, which are pounded into a paste and left overnight to develop its flavors. By popular demand, more peppers were added, making it deliciously hot.


Our Espresso Balsamic Vinegar is amazingly complex, with layers of authentic espresso and dark roasted coffee. Plus, it is caffeine free!


Ingredients

  • 2 Tbsp. Harissa Olive Oil
  • 2 lbs. ground chuck
  • 1 medium onion, chopped
  • 3 medium carrots, chopped
  • 4 cloves garlic, diced
  • 1 large yellow bell pepper, chopped
  • 2 celery stalks, chopped
  • 1-6 oz. can tomato paste
  • 1/3 cup Espresso Balsamic Vinegar
  • 2-14.5 oz. can diced or chopped tomatoes
  • 2-15 oz. canned kidney, cannellini, or black beans, or a combination 
  • 1 can corn, drained
  • 3 cups vegetable broth
  • 1 tsp oregano
  • 1 tsp dried basil
  • 2 tsp sea salt
  • 1 tsp ground black pepper
  • ½ tsp red pepper flakes (optional)
  • Grated white and yellow cheddar cheese, or taco cheese (optional)

Directions

  1. Heat 1 Tbsp. olive oil in a large pot. Add meat and sauté until brown. Remove from pot. With a slotted spoon, drain the grease.
  2. Heat another Tbsp. olive oil. Add the onions, celery, carrots, bell pepper and garlic. Sauté until onions are translucent, and vegetables are soft, about 5 minutes.
  3. Add tomato paste and stir to break up the paste and bloom the flavor of the tomato. 
  4. Add the meat back to the pot and toss. Add the balsamic vinegar and cook 1 minute while stirring to coat the meat and veggies.
  5. Add diced tomatoes, beans, corn, herbs, salt, pepper, and vegetable broth. Bring to a boil. Cover, lower heat, and simmer for 2-4 hours, stirring occasionally to prevent sticking.
  6. Serve with grated cheese if desired, cornbread or tortilla chips. Enjoy!




HARISSA

200ml
Price: $15.00

HARISSA

375ml
Price: $20.00

ESPRESSO

200ml
Price: $15.00

ESPRESSO

375ml
Price: $20.00

PURE SEA SALT


Price: $15.00




This is a fun, quick, and easy recipe to make!


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. It is exceedingly versatile, including baking.


Ingredients

  • 2 4-oz. fillets of salmon, preferably wild, skin-on
  • 1/8 cup soy sauce
  • 2 Tbsp. brown sugar
  • 2 cloves garlic, minced
  • 1 small piece ginger, peeled and minced
  • 1 blood orange (half zested and juiced, half sliced into thin rounds)
  • 2 Tbsp. Blood Orange or Navel Orange Olive Oil
  • 1-2 tsp Asian chili sauce (depending on taste)
  • 1 small bunch flat-leaf parsley, chopped

Directions

  1. Preheat oven to 375 degrees F.
  2. Combine soy sauce, brown sugar, garlic, ginger, blood orange zest and juice, olive oil and chili sauce in a large bowl. Whisk until well-incorporated. Place salmon, flesh-side down in the marinade, gently pressing salmon down to ensure that all of it is exposed to the marinade. Allow to marinate like this in the refrigerator for 10 minutes.
  3. Once salmon has marinated, place fillets, skin-side down in a glass baking dish. top each fillet with 1-2 slices of blood orange and bake for 10-12 minutes.
  4. Remove from oven. Add fresh parsley on top. Enjoy!




BLOOD ORANGE

200ml
Price: $15.00

BLOOD ORANGE

375ml
Price: $20.00



Carrot Soup


Sweet Apple Balsamic, Chipotle Olive Oil and crisp bacon make this soup a real treat!


Our Red Apple Balsamic Vinegar produces a refreshing, clean flavor. This balsamic has an enticing aroma and a delicate, sweet apple flavor, fruitier than most balsamic vinegars. It’s a wonderful way of adding aroma and taste to compliment any dish.

Our Chipotle Infused Olive Oil is made with UP (Ultra Premium) Certified Extra Virgin Olive Oil. The smoky flavor is great for any dish that you want to add a little heat to.


Ingredients

  • 6 slices bacon
  • 1/4 cup Red Apple Balsamic Vinegar
  • 1/4 medium onion chopped
  • 1 1/2 lbs. carrots, peeled and sliced into 1/4 in rounds
  • 1 Tbsp. Chipotle Olive Oil
  • 2 Tbsp. honey (or hot honey for more spice)
  • 2 3/4- 3 3/4 cup water, vegetable stock or chicken stock
  • Sea salt
  • Fresh, thinly sliced scallions
  • 2 Tbsp créme fraîche or sour cream
  • A few thin slices of red chili (optional)
  • 1 small red apple, julienned
  • Juice of 1/2 lemon

Directions

  1. Preheat oven to 400° F. Lay bacon on a sheet tray and baking rack. Using a pastry brush, brush Red Apple Balsamic Vinegar on both sides. Bake for 20 minutes, basting with more balsamic every 5 minutes. Remove from oven.
  2. Heat Chipotle Olive Oil in a medium sauce pan. Add onion and a pinch of salt. Sweat at a medium-low heat for 8-10 minutes.
  3. Add carrots with a pinch of salt and sauté for 10 minutes. Add in honey and lemon juice.
  4. Cover the carrots with 2 3/4 cup of water or stock and simmer for 20 minutes until carrots are tender. Purée with an immersion blender, or in a food processor or blender, adding more liquid if necessary to reach desired consistency. Add seasoning if desire.
  5. Ladle into warmed bowls. Garnish with a dollop of créme fraîche, or sour cream, red apple, bacon, fresh scallions and chili's; drizzle with Chipotle Olive Oil. Enjoy!


Vegetarian option: Toss apple slices with Red Apple Balsamic Vinegar, scallions, chili's and garnish over créme fraîche.






CHIPOTLE

200ml
Price: $15.00

CHIPOTLE

375ml
Price: $20.00

RED APPLE BALSAMIC

375ml
Price: $20.00

PURE SEA SALT


Price: $15.00

HONEY


8 oz
Price: $9.25

HONEY


16 oz
Price: $13.75



Chicken Salad Sandwich


This recipe is simple to make, and delicious! It's great for anytime of the year, but perfect for spring and summer time.


Our Spanish Melgarejo Hojiblanca is our greenest olive oil and consistently one of our most awarded and complex oils with high fruitiness scores. Flavor notes include green melon, tomato leaf and arugula. 


Our Gravenstein Apple is an incredibly hard varietal to find due to the difficulty farmers have cultivating it. It's grown in pockets up the coast of Northern California. It is prized for it's amazing ambrosia perfume, and crisp, sweet-tart cream colored flesh. Our Gravenstein Apple White Balsamic married the complexity of the Gravenstein's larger than life flavor with our well balanced Ultra premium White Balsamic from Modena Italy, for a delectable culinary symphony. And as always, it's all natural, has no artificial flavors, no thickeners, no added sugar, and no caramel coloring or dyes.


Ingredients


Directions

  1. In a bowl mix together the grapes, celery and tarragon. Pour the Gravenstein Apple White Balsamic into mixture. Let is sit, stirring occasionally.
  2. In a cast iron pan, pour in Extra Virgin Olive Oil and black pepper. Let it warm up. Add the chicken and cook until golden brown and crispy. Pat dry once done cooking and let it cool slightly before shredding.
  3. Mix together the chicken, toasted almonds, grapes, celery, and tarragon mixture into a medium size bowl. Stir in the mayonnaise until everything is evenly coated. Add pepper if needed.
  4. Spread on top of warm croissant or artisan bread. (Note: Spread butter, mayonnaise, or even sprinkle a little olive oil on the croissant before adding the chicken salad for extra flavoring.) Add preferred amount of pickles. Enjoy!




ROBUST SPANISH MELGAREJO HOJIBLANCA

200ml
Price: $15.00

ROBUST SPANISH MELGAREJO HOJIBLANCA

375ml
Price: $20.00

GRAVENSTEIN APPLE

200ml
Price: $15.00

GRAVENSTEIN APPLE

375ml
Price: $20.00