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!


ROBUST SPANISH MELGAREJO PICUAL-200ml

ROBUST SPANISH MELGAREJO PICUAL

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

ROBUST 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!


MEDIUM PERUVIAN ARBEQUINA

200ml
Price: $13.00

MEDIUM 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




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.


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

Directions

  1. 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.
  2. 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!


BUTTER

200ml
Price: $13.00

BUTTER

375ml
Price: $18.00

CINNAMON-PEAR


200ml
Price: $13.00

CINNAMON-PEAR


375ml
Price: $18.00

CAPE ANN BLEND SEA SALT


Price: $13.00




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.

Ingredients

  • 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
  • 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)

Directions

  1. 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.
  2. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from the heat.
  3. 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!


SICILIAN LEMON


200ml
Price: $13.00

SICILIAN LEMON


375ml
Price: $18.00




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.


Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. Transfer the kneaded dough to an oiled bowl, cover, and allow to rise for 60 minutes in a warm place.
  4. 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.
  5. 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.
  6. 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.
  7. Let cool completely on a wire rack before slicing. Enjoy!


LEMON

200ml
Price: $13.00

LEMON

375ml
Price: $18.00

CAPE ANN BLEND SEA SALT


Price: $13.00
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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.


Ingredients

  • Sliced artisan bread
  • Grated or thinly sliced Parmesan cheese
  • Fresh Mozzarella, sliced
  • Spicy Calabrian Pesto Olive Oil
  • Fresh basil leaves, sliced

Directions

  1. 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.
  2. Add the sliced basil, mozzarella, and Parmesan cheese to one bread slice before topping it all with the other.
  3. Cook until the cheese is to your preferred melting consistency. Enjoy!




SPICY CALABRIAN PESTO

200ml
Price: $13.00

SPICY CALABRIAN PESTO

375ml
Price: $18.00