Side Dishes








This salad is a particular favorite in one of the shop keepers family. It is a go to all season salad, but they make it most often in the summer. This bright and light side dish is great on days for grilling burgers or on a cold, raining day next to a soup dish.


Our Medium Greek Anthinolia Extra Virgin Olive Oil was harvested in early September of 2020. It is beautifully balanced and complex with notes of creamy artichoke, green and tropical fruit. We highly recommend using this Extra Virgin Olive Oil to this salad. It will add some extra fruity brightness and a little of the pungent pepper finish, found in our Ultra Premium Oil.


Ingredients

  • 1/3 cup pine nuts, roasted
  • cauliflower florets
  • 3 Tbsp Medium Greek Anthinolia Extra Virgin Olive Oil, plus extra for the cauliflower
  • Romaine lettuce
  • 1/3 cup craisins
  • 1/3 cup feta cheese
  • 1/4 small red onion, thinly sliced
  • 1/4 cup lemon juice
  • 1/2 tsp salt

Directions

  1. Preheat oven to 450° F.
  2. Drizzle the Extra Virgin Olive Oil and a pinch of salt onto the cauliflower florets. Cook for 25 minutes, or until golden brown.
  3. While the cauliflower cooks, mix the lemon juice, Extra Virgin Olive Oil, and salt into a small bowl.
  4. Take the cauliflower out of oven and let it cool for a few minutes.
  5. In a large bowl, add all ingredients and mix together. Enjoy!




MEDIUM GREEK ATHINOLIA

200ml
Price: $13.00

MEDIUM GREEK ATHINOLIA

375ml
Price: $18.00




Independence Day is Sunday and hopefully the weather will be perfect for grilling. Of course, any great grilling is done with a flavorful BBQ sauce. We have a recipe that adds heat and richness to your sauce. 


Our Pomegranate Balsamic Vinegar is an intense sweet-tart flavor. It adds depth to pan sauces, braised meats or compotes. Our naturally flavored balsamic is aged in the traditional Solera Method and comes from Modena, Italy.


To add an extra zap of flavor, we suggest using our Cayenne Olive Oil. This oil is made with whole cayenne peppers crushed with certified organic Tunisian olives. This fused oil is concentrated and has a delightful aroma. It is "hot-sweet" and flavorful with rich, ripe pepper notes like all ripened hot peppers and it's more floral and fruity. The lovely color is indicative of the abundant amount of whole, fresh peppers picked and crushed with the olives. If you're looking for heat in your BBQ sauce, look no further!


Ingredients

  • 1 cup Pomegranate Balsamic Vinegar
  • 1 Tbsp. Cayenne Olive Oil
  • 1/3 cup finely minced shallots (about 1 medium)
  • 2 tsp. freshly minced garlic (about 2 medium cloves)
  • 1/4 tsp crushed red pepper
  • 1/2 cup ketchup
  • 1/4 cup honey
  • 2 Tbsp. dark brown sugar
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. molasses
  • 1 Tbsp. Worcestershire sauce
  • 1/2 tsp ground white pepper, plus more to taste
  • Kosher salt, to taste

Directions

  1. Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to a low simmer until the vinegar is reduced to 1/3 cup, about 30 minutes. Remove from heat.
  2. Heat oil in a medium saucepan over medium heat until shimmering. Add in the shallot and cook, stirring frequently, until softened, about 5 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds.
  3. Stir in reduced balsamic vinegar, ketchup, honey, brown sugar, mustard, molasses, Worcestershire, and white pepper. Bring to a boil, and then reduce to a simmer and let cook until slightly thickened, about 15 minutes, stirring occasionally. Remove from heat. Season with salt and additional pepper to taste.
  4. Add the rest of the ingredients. Taste and adjust any ingredients.
  5. Let it cool to room temperature before transferring to an airtight container. Can store in the refrigerator for up to a month. Enjoy!


TUNISIAN CAYENNE OLIVE OIL

200ml
Price: $13.00

TUNISIAN CAYENNE OLIVE OIL

375ml
Price: $18.00

POMEGRANATE


200ml
Price: $13.00

POMEGRANATE


375ml
Price: $18.00

HONEY


8 oz
Price: $9.25

HONEY


16 oz
Price: $13.75




Are you tired of the same bland side vegetables hitting your dinner table night after night? Let's face it, vegetables can be difficult to make interesting. Well, we found the perfect mix of ingredients that will make your mouth explode with flavors.


Our Medium Spanish Melgarejo Picual Extra Virgin Olive Oil is beautifully balanced with prominent notes of tomato leaf, stone fruit, creamy center, lingering pepper, and an astringent finish. It is visually stunning and complex in flavor. This Extra Virgin Olive Oil is perfect to bring out the flavors of the avocado in the dish.


For all vegetable and non vegetable lovers, here is a recipe that will make you crave for more!


Ingredients

  • 1 tsp. Cumin seeds
  • 3 Tbsp. Fresh lemon juice
  • 2 tsp. honey
  • 1/4 cup plus 2 Tbsp. Medium Spanish Melgarejo Picual Extra Virgin Olive Oil
  • 1 Serrano Chile, thinly sliced
  • 1 1” piece ginger, peeled, finely grated
  • Sea salt
  • 1 1/2 lb. medium carrots, scrubbed, halved lengthwise
  • 2 avocados, cut into large pieces
  • 1/2 cup mint leaves

Directions

  1. Prepare grill for medium heat. Toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.
  2. Coarsely crush the cumin seeds in a mortar and pestle, or with a flat side of a knife. Transfer to a large bowl. Add lemon juice and honey. Whisk in 1/4 cup of olive oil until combined. Then stir in chile, ginger and balsamic vinegar. Season with salt. Let it sit until ready to serve, which will give the chile and ginger time to infuse into the sauce.
  3. Toss the carrots with remaining 2 Tbsp. of olive oil on a rimmed baking sheet. Season with salt. Grill carrots turning occasionally, until lightly charred in spots and tender, 14-18 minutes. Immediately transfer carrots to the bowl with sauce. Toss to coat, season with salt.
  4. Arrange avocado and carrots on a platter. Spoon away remaining sauce over, then top with mint. Enjoy!


MEDIUM SPANISH MELGAREJO PICUAL-200ml

MEDIUM SPANISH MELGAREJO PICUAL

200ml
Price: $13.00
MEDIUM SPANISH MELGAREJO PICUAL-375ml

MEDIUM SPANISH MELGAREJO PICUAL

375ml
Price: $18.00

HONEY


8 oz
Price: $9.25

HONEY


16 oz
Price: $13.75

CAPE ANN BLEND SEA SALT


Price: $13.00




Summer is starting to draw to an end and and the kids are heading back to school. Hopefully, especially with the rainy season we've been having in New England, we will get in a few more grilling days. If you are looking for a bright side dish for your chicken or fish, this salad is perfect.


The Mild Peruvian Arbequina Extra Virgin Olive Oil is a blend of savory herbaceous greens with notes of green apple. It is a beautifully balanced oil, with no lingering bitterness. Lingering at the back of your throat is a sweet, fruity, and pepper finish.


The Blenheim Apricot White Balsamic Vinegar is both sweet and tart with an aroma of honeysuckle. It is as intoxicating as it is crisp and tart.


Note: Let the ingredients blend for at least an hour to bring out the flavors.


Ingredients

  • 2 pounds fresh asparagus, trimmed and cut into 1 in. pieces
  • 1/3 cup thinly sliced red onion
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup dried cranberries
  • 3 Tbsp. Mild Extra Virgin Olive Oil
  • 3 Tbsp. Apricot or Pineapple White Balsamic Vinegar
  • 1 Tbsp. lemon juice
  • 1 Tbsp. Dijon mustard
  • Dash salt and pepper
  • 3 Tbsp slivered almonds, toasted
  • 3 Tbsp. chopped cooked bacon

Directions

  1. In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries.
  2. In a jar with a tight- fitting lid, combine the Extra Virgin Olive Oil, White Balsamic Vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon. Enjoy!


MILD PERUVIAN ARBEQUINA

200ml
Price: $13.00

MILD PERUVIAN ARBEQUINA

375ml
Price: $18.00

APRICOT


200ml
Price: $13.00

APRICOT


375ml
Price: $18.00

CAPE ANN BLEND SEA SALT


Price: $13.00




This classic dish is perfect on a hot summer day, makes a delicious side dish for a BBQ, picnics, or of course, an accompaniment to any Italian dish! Best of all it is quick and easy to make.


Our Tuscan Herb Olive Oil is a delicious blend of herbs, sun-dried tomatoes and garlic infused olive oil. It is perfect for adding a burst of flavor to the salad.


Our Traditional Balsamic Vinegar is the finest grade of aged balsamic from Modena Italy, produced in the traditional style. It is aged using the Solera System for up to 18 years in chestnut, oak, mulberry and ash barrels. With a 4% acidity, its Four Leaf Quality Equivalent Condimento is exceedingly rich, complex and dense.


Note: All ingredients are to your preferred measurements.


Ingredients

  • 2 pounds fresh asparagus, trimmed and cut into 1 in. pieces
  • Fresh tomatoes
  • Fresh mozzarella
  • Fresh basil
  • Tuscan Herb Olive Oil
  • Traditional Balsamic Vinegar
  • Salt and pepper

Directions

  1. Heat up the Traditional Balsamic Vinegar in a saucepan over medium-low heat. Bring to a boil, then lower the heat so it bubbles gently. Cook until it reduces in half. Let it cool to room temperature.
  2. Slice or dice your tomatoes and mozzarella. Place into a large bowl, then add salt and pepper. Drizzle the Tuscan Herb Olive Oil and the reduced balsamic vinegar on top. Enjoy!


TUSCAN HERB

200ml
Price: $13.00

TUSCAN HERB

375ml
Price: $18.00

TRADITIONAL


200ml
Price: $13.00

TRADITIONAL


375ml
Price: $18.00

CAPE ANN BLEND SEA SALT


Price: $13.00