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 Greek Anthinolia is creamy and displays notes of baking spice and green almond with Szechuan peppercorn finish. The lingering spicy mouth feel and slight stringency are the result of healthy Oleocanthat content of 112ppm, comprising 30% of the total phenol content.
- 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
- Preheat oven to 450° F.
- Drizzle the Extra Virgin Olive Oil and a pinch of salt onto the cauliflower florets. Cook for 25 minutes, or until golden brown.
- While the cauliflower cooks, mix the lemon juice, Extra Virgin Olive Oil, and salt into a small bowl.
- Take the cauliflower out of oven and let it cool for a few minutes.
- In a large bowl, add all ingredients and mix together. Enjoy!
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!
- 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
- 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.
- 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.
- 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.
- Add the rest of the ingredients. Taste and adjust any ingredients.
- Let it cool to room temperature before transferring to an airtight container. Can store in the refrigerator for up to a month. Enjoy!
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 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.
For all vegetable and non vegetable lovers, here is a recipe that will make you crave for more!
- 1 tsp. Cumin seeds
- 3 Tbsp. Fresh lemon juice
- 2 tsp. honey
- 1/4 cup plus 2 Tbsp. Robust Spanish Melgarejo Hojiblanca 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
- 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.
- 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.
- 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.
- Arrange avocado and carrots on a platter. Spoon away remaining sauce over, then top with mint. Enjoy!
ROBUST SPANISH MELGAREJO HOJIBLANCA
ROBUST SPANISH MELGAREJO HOJIBLANCA
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.
Our Portuguese Arbosana is perfectly balanced with low bitterness taking high fruitiness scores. It has complex notes of clove, baking spice and banana that give way to a lingering 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.
- 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 Portuguese Arbosana Extra Virgin Olive Oil
- 3 Tbsp. Apricot 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
- 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.
- 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!
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.
- 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
- 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.
- 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!
Comfort food season is here! Time to enjoy some root vegetables. In the autumn, we love having a little sweet and savoy to our meals and sweet potatoes with Cinnamon-Pear Balsamic is the perfect compliment. This side dish is great with any roasted meats. It is simple and incredibly easy to make.
Our Cinnamon-Pear Dark Balsamic Vinegar is spicy and warm and has the unique taste of d’anjou pear.
Our Butter Olive Oil is naturally infused with the rich flavor of butter by using only plant-based ingredients.
- 2 Tbsp. Butter Infused Olive Oil
- 1/3 cup Cinnamon-Pear Balsamic Vinegar
- 4 medium sweet potatoes, washed, peeled and cut lengthwise into 8 wedges
- 1 tsp sea salt
- Preheat oven to 400° F. Thoroughly whisk together the olive oil and balsamic. In a large bowl, toss the sweet potato wedges with the mixture to coat.
- Place sweet potatoes on a parchment lined baking sheet in a single layer and sprinkle with sea salt. Flip the potatoes once, halfway through roasting. Roast until brown and crispy, for about 30-45 minutes, and the potatoes are tender and the balsamics are carmelized. Enjoy!
It's that beautiful time of year when the farms are harvesting their vegetables. That means, it's the perfect time to pull out your empty jars and start pickling. This recipe has a kick, but the Balsamic Vinegar helps bring the heat down a little. It adds a beautiful sweet tang to your vegetables.
Our Sicilian Lemon White Balsamic Vinegar is playfully tart and pleasantly sweet. It is perfectly balance with acidity and a crisp, lemon flavor and aroma.
Note: The pickles will taste good in just a few hours, better after a couple of days. They'll keep for about 2 months under refrigeration.
- 2 cups Sicilian Lemon White Balsamic Vinegar
- 6 tsp kosher salt
- 1 tsp celery seed
- 1 tsp coriander seed
- 1 tsp mustard seed
- 1/2 tsp black peppercorns
- 1 Bay leaf, torn
- 6 young spring carrots, peeled and cut in half lengthwise
- 1 cup cauliflower
- 2 thickly sliced shallots
- 6-8 whole dried red chilies (depending on how hot you like it)
- In a medium saucepan bring 4 cups of water to a boil, reduce the heat so the water simmers then add the garlic. Cook for 5 minutes.
- Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from the heat.
- In clean 1-quart jars with screw top lids, divide the seeds and peppercorns between the jars. Place 5 cloves in each jar and the pack the jars full of carrots, cauliflower and chilies. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. Enjoy!
What better way to get into the comforting winter feel than with bread! This recipe is perfect for whenever you are in the mood for something cozy but with a little flare to it. The tang from the olives and Lemon Olive Oil help bring a brightness to the bread.
Our Eureka Lemon olive oil is produced by pressing whole, fresh lemons together with late harvest olives at the time of crush.
- 1 1/2 tsp instant yeast
- 2 3/4 cup all-purpose flour
- 1 cup lukewarm water
- 1/2 tsp salt
- 1/2 tsp freshly chopped rosemary
- 2 tsp Lemon Olive Oil
- 1/2 cup pitted, chopped Kalamata olives
- Combine the first six ingredients in the bowl of a stand mixer. Use a spatula to roughly combine the ingredients. Let rest for 15 minutes to activate the yeast.
- Fold in the olives. Attach the dough hook and knead on medium for 5 minutes. Sprinkle in a bit more flour as needed if the dough won't release from the sides of the bowl.
- Transfer the kneaded dough to an oiled bowl, cover, and allow to rise for 60 minutes in a warm place.
- Punch the dough down, then transfer to a parchment-lined baking sheet. Use your hands to shape it into a loaf. Allow to rise for another 60 minutes.
- Preheat your oven to 400 degrees Fahrenheit and place a second baking sheet on the bottom rack. Dust the loaf with flour and use a serrated knife to make three shallow cuts across the top.
- Place the baking sheet containing the dough on the middle rack of the preheated oven. Toss a half cup of water onto the hot baking sheet on the bottom rack and close the door. Bake for 30 minutes.
- Let cool completely on a wire rack before slicing. Enjoy!
We know what your probably thinking. "Grilled cheese? Why do I need a recipe for grilled cheese?"
We like to take things to the next level at Cape Ann Olive Oil Co. To go with our previous recipe, Tomato Basil Soup, this grilled cheese was created with ingredients that will add to the flavors of the soup.
Our Spicy Calabrian Pesto Olive Oil artfully brings spicy Calabrian chilies, sweet basil, pungent heirloom garlic and pecorino flavors of Italy together.
Note: All ingredients are to your preferred measurements.
- Sliced artisan bread
- Grated or thinly sliced Parmesan cheese
- Fresh Mozzarella, sliced
- Spicy Calabrian Pesto Olive Oil
- Fresh basil leaves, sliced
- Heat up your pan on stove. Drizzle the Spicy Calabrian Pesto Olive Oil on both sides of bread slices and put onto pan. Lightly toast one side and then flip them.
- Add the sliced basil, mozzarella, and Parmesan cheese to one bread slice before topping it all with the other.
- Cook until the cheese is to your preferred melting consistency. Enjoy!
This is a fun summer and early fall side dish. This slaw is great as an addition to your BBQ or as something light to go with your fall entrée dishes.
Our creamy extra virgin olive oil is naturally infused with the rich flavor of butter by using only plant-based ingredients.
Honey and ginger plays well together and bring a gentle, spicy heat which balances perfectly with the moderate, natural acidity of our white balsamic vinegar.
Our Japanese dark toasted sesame from oil 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!
- 1 package of broccoli slaw
- 1/2 small onion, finely chopped
- 1 red pepper, chopped
- 1 package of chicken flavored Ramen Noodles, crumbled
- 2 1/4 tsp Butter Olive Oil
- 1 Tbsp. sesame seeds
- 1/2 package (1 oz.) slivered almonds
- 1/4 cup Honey Ginger Balsamic Vinegar
- 1/8 cup Toasted Sesame Oil
- 1/4 cup sugar
- Saute half of the crumbled Ramen Noodles until everything golden brown. After 2 minutes, add the nuts and sesame seeds and saute until everything is golden brown. Stir constantly to prevents burning.
- Sprinkle the sautéed ingredient with the Ramen Noodles seasoning package and set aside.
- Chop the peppers and onion and add to the slaw ingredients.
- Mix the Honey Ginger Balsamic, Toasted Sesame Oil, and sugar to combine. Add to the slaw mixture and toss until well coated.
- Add the crumbled Ramen Noodles to the slaw just before serving so that it will retain its crunchiness. Enjoy
This is a great side dish recipe to go with our Blood Orange Soy Salmon. It's a guilty pleasure that is rich and flavorful.
White Truffle Oil is a connoisseur’s olive oil. If you like the flavor and aroma of White Truffle, then you’ll love this! Made in Italy in an artisan fashion without the use of any extracts, this olive oil is smooth, while having an unmistakable intense white truffle flavor. A little goes a long way, so use sparingly!
- 1 large head cauliflower, cut into florets
- 3 Tbsp. unsalted butter
- 1 cup hot milk
- 1 cup hot half-and-half
- 1/2 tsp freshly ground black pepper
- 1 1/2 cup freshly grated Gruyere, divided
- 1/2 cup freshly grated Parmesan cheese
- 1 cup fresh bread crumbs
- Sea salt and black pepper, to taste
- 3 tsp White Truffle Oil
- Preheat the oven to 375° F. Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm.
- In a heavy sauce pan over medium heat melt the 2 Tbsp. of butter. Gradually whisk the flour into the melted butter until no dry spots remain.
- Pour the hot milk and hot half-and-half into the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking constantly for 1 minute until thickened then remove from heat. Add 1 tsp of salt, fresh ground pepper to taste, 2 tsp of White Truffle Oil and 1/2 cup of Gruyere, and 1/2 of the Parmesan cheese.
- Butter a 2-3 quart shallow baking dish or casserole. Place the drained cauliflower into the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining Tbsp. of butter with the remaining tsp of White Truffle Oil. Toss the butter and Truffle Oil with the bread crumbs. With the remaining Parmesan cheese and Gruyere sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until the bread crumbs are golden brown and the casserole is bubbling. Enjoy!