Blood Orange Olive Oil

Glazed Tenderloin

Balsamic Glazed Pork Tenderloin

 

  • 1 1/2 lbs. pork tenderloin 
  • Blood Orange EVOO
  • Blackberry Ginger Balsamic Vinegar
  • Crushed red pepper flakes, to taste
  • Salt and freshly ground black pepper, to taste
  • 1 clove minced garlic
  • 2 Tbsp. packed brown sugar

 

In a Ziploc bag, place pork with two parts Blood Orange EVOO to one part Blackberry Ginger balsamic (Enough to coat the pork) and a dash of red pepper flakes so meat is coated. Refrigerate in marinade for about 45 minutes prior to cooking.  Preheat oven to 375°F. Remove pork from marinade and season with salt and freshly ground black pepper. Heat a large skillet with a small amount of Blood Orange EVOO over medium-high heat and sear all four sides of the meat. Remove meat from pan and set aside.  Add 1/3 cup Blackberry Ginger balsamic to pan and scrape up any cooked bits of meat. Reduce heat to medium. Add garlic and brown sugar to pan and let simmer. Return pork to pan and spoon glaze over meat. Transfer pork to roasting pan and roast for 30 minutes. Rest for five minutes before serving and drizzle pan juices over top.

Town Square Olive Oil

Town Square Olive Oil

Town Square Olive Oil

Salmon Glaze

Salmon with Tangerine Balsamic Glaze


  • 2 lbs. fresh salmon filet, skin removed 
  • 2 ½ T. Blood Orange Extra Virgin Olive Oil
  • 3 T. Tangerine Balsamic Vinegar
  • 2 T freshly grated ginger root
  • 1 T minced garlic
  • Freshly ground black pepper
  • Sea salt

 

Preheat oven to 400°.  Coat bottom of a 9×13 glass or ceramic baking dish with 1 T. Blood Orange EVOO. Place salmon in baking dish and rub the remaining Blood Orange EVOO into the salmon to coat.  Rub the Tangerine Balsamic Vinegar into the salmon. Sprinkle with grated ginger, garlic and crushed black pepper. Bake approximately 20 minutes until just flaky.  Serve with sea salt to taste.

Sea Salt Brownie Cookie

Olive Oil and Sea Salt Brownie Cookies


  • 1/2 cup Blood Orange Olive Oil
  • 1 cup sugar
  • 2 eggs
  • 3/4 cup flour
  • 3/4 cup natural cocoa powder
  • 1/2 tsp Himalayan Pink Sea Salt, plus more for sprinkling
  • 1 tsp baking soda
  • 1 tbsp. hot water
  • 1 tsp vanilla
  • 1 1/2 cups semi-sweet chocolate chips


Mix olive oil and sugar in the bowl of a stand mixer until well combined. Add the eggs, one at a time, mixing well between each one. Add the cocoa powder, flour, and salt; beat until dough forms.  In a small bowl, dissolve the baking soda into the hot water. Add dissolved baking soda and vanilla and beat until well combined. Stir in the chocolate chips. Refrigerate batter for at least 30 minutes. When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.  Scoop out heaping tablespoons onto baking sheets and sprinkle with sea salt. Bake for 10 minutes.

Town Square Olive Oil

Town Square Olive Oil

Town Square Olive Oil

Sunshine Granola

Sunshine Granola


  • 4 cups rolled old fashioned oats (not instant!)
  • 1 cup cashews 
  • 3/4 cup shredded sweet coconut
  • 1/4 cup dark brown sugar
  • 1/2 cup Maple Balsamic
  • 1/2 cup Blood Orange Extra Virgin Olive Oil
  • 3/4 teaspoon sea salt


Preheat oven to 250 degrees. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the olive oil and maple syrup. Pour evenly over the oat mixture and toss to thoroughly distribute. Spread the mixture onto 2 rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it's golden brown and well toasted. Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.

Traditional Balsamic

Balsamic Coleslaw

Balsamic Cole Slaw


  • 1/2 large red cabbage
  • 2 tbsp Traditional Balsamic
  • 3 tbsp lemon juice
  • 3 tbsp any Ultra Pure EVOO
  • 1/4 cup water
  • 1 tsp Dijon mustard
  • 2 tbsp agave syrup 1/4 tsp sea salt
  • 1/4 tsp ground pepper


Spiralize the red cabbage into a bowl. In a blender mix all the dressing ingredients and blend on high for 30 seconds. Pour the dressing over the red cabbage and toss gently to combine. Serve or refrigerate immediately. Tastes best if you refrigerate for at least an hour before serving.

Town Square Olive Oil

Town Square Olive Oil

Town Square Olive Oil

Glazed Ham

Maple-Balsamic Glazed Ham


  • 1 10- to 12-pound butt or shank portion fresh ham, skin on
  • 4 teaspoons kosher salt
  • 4 teaspoons ground black pepper
  • 1 cup maple syrup
  • 1/2 cup Traditional Balsamic Vinegar 
  • 1 teaspoon ground cinnamon
  • 1/2 cup pecans, toasted
  • 1/2 cup candied ginger


Heat oven to 450 degrees. Using a sharp knife, score entire surface of ham in a diamond pattern, cutting down just through the skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with salt and pepper, pressing it into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven. After 20 minutes, reduce oven to 300 degrees. In a small bowl, whisk together maple syrup, balsamic vinegar and cinnamon. Baste ham hourly with mixture, as well as with fat from the bottom of the pan, roasting until the very center of the ham reaches an internal temperature of 145 degrees, 2 1/2 to 3 hours total cooking time. (Begin checking at 2 hours, inserting a meat thermometer into the absolute center of the roast.) Put the toasted pecans and candied ginger into a food processor and pulse lightly until crumbled and well combined. When ham is done, remove it from roasting pan, shower with pecan-ginger mixture and cover it loosely with foil. Allow the meat to rest for 20 to 30 minutes. (Its internal temperature will rise to 150 or more as it rests.) Tip roasting pan to the side so you can spoon off all the fat from the pan juices, then place pan on stove over medium-high heat. Scrape the bottom of pan to free any browned bits, skim any film off surface and season liquid as needed with salt and pepper. Pour into a gravy boat. Carve ham into thick slices, drizzle with pan sauce and serve, passing remaining sauce on the side.

 Adapted from cooking.nytimes.com

Tuscan Herb Olive Oil

Penne Pasta

Penne Pasta


  • ¾ lb. penne pasta
  • 3-4 ripe avocados, diced
  • 1 pint ripe grape tomatoes, halved
  • ¼ cup Tuscan Herb EVOO


Salt and freshly ground black pepper, to taste

Grated parmesan cheese to finish (optional)

Cook pasta according to package directions. While the pasta is cooking, chop basil, grape tomatoes, and avocados. Combine cooked pasta, basil, tomatoes, and avocado in a large bowl. Add the Tuscan Herb EVOO. Generously salt and pepper to taste and toss well. Finish with grated parmesan cheese, if desired. Serve immediately or at room temperature.

Town Square Olive Oil

Town Square Olive Oil

Town Square Olive Oil

Roasted Italian Beef

Tuscan Herb Roasted Italian Beef 


  • 5-6 pound chuck roast
  • 12 cloves garlic sliced in half
  • 1 teaspoon dried oregano
  • 1 teaspoons dried red pepper flakes 
  • sea salt and fresh ground pepper to taste
  • 1/4 cup Tuscan Herb Olive Oil
  • 2 cups beef stock or broth


Preheat the oven to 425.  Cut 24 slits in to all sides of the roast and insert garlic slivers in to each slit. Liberally slather the roast with Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt.  Place the roast onto a rack set in a roasting pan. Roast at 425 F. in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan. Cover the roast with foil and reduce the heat to 300 F. Slow roast for an additional 3 hours covered with foil.

Rotisserie Tuscan Chicken

Rotisserie Tuscan Chicken


  • 1-3 lb. whole chicken
  • ¼ cup Tuscan Herb EVOO
  • 1 ½ tablespoon sea salt
  • 1 tablespoon paprika
  • ¼ tablespoon freshly ground black pepper


Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes. During that time, quickly mix together the Tuscan Herb Oil, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the oil mixture. Close the lid and cool for 1 to 1 ½ house, basting occasionally, until the internal temperature reaches 180 degrees when taken in the thigh with a meat thermometer. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving. Yield 6 servings.

Town Square Olive Oil

Town Square Olive Oil

Town Square Olive Oil

Rustic Bruschetta

Rustic Bruschetta

  • 6 cups tomatoes (mixture of pear, grape and cherry tomatoes
  • 3/4 cup Tuscan Herb Olive Oil
  • 1/4 cup Traditional Balsamic Vinegar
  • 1 cup chopped scallions (or Red Onion)
  • 1 cup chiffonade basil (thinly sliced)
  • 1 clove garlic minced
  • 3 loaves Ciabatta bread sliced in half (horizontally)
  • 1/2 cup Basil Extra Virgin Olive Oil
  • Sea Salt 


Mix together first 6 ingredients and marinate for 2 hours at room temperature. 

Brush bread with Basil Olive Oil and broil in oven until edges are golden brown. 

Remove from oven and slice in 2” slices. Top slices with bruschetta, a touch of Sea Salt.

White Peach Balsamic

Glazed Halibut

Peach Balsamic Glazed Halibut 


  • 3 tablespoons Peach Balsamic Vinegar
  • 1 teaspoon firmly packed brown sugar
  • 1 teaspoon Dijon mustard
  • 2 pieces halibut (about 1 in. thick, 5 to 6 oz.)
  • 1/2 teaspoon Any Extra Virgin Olive Oil
  • salt and pepper to taste


In a bowl, mix Peach Balsamic, brown sugar, and mustard.  Rinse halibut and pat dry. Brush lightly with EVOO and sprinkle with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over medium-high heat. Add fish and cook until browned on the bottom, about 4 minutes.  Turn pieces over. Spoon vinegar mixture over browned sides. Lower heat and cook until fish is opaque, but still moist-looking in the center (cut to test), 4 to 5 minutes. Transfer to plates.

Adapted from oldtownoil.com

Town Square Olive Oil

Town Square Olive Oil

Town Square Olive Oil

Grilled Salmon

Grilled Salmon


  • 1/3 cup Roasted Onion Oil & Cilantro EVOO
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/4 cup White Peach Balsamic Vinegar
  • 4 (8oz.) salmon steaks


Preheat grill at a medium-high heat. Mix the Roasted Onion & Cilantro Oil, Peach Balsamic Vinegar, and cilantro in a small bowl and set aside.  Rub the salmon steaks lightly with the 2 Tbsp. Cilantro & Roasted Onion Oil and garlic. Sprinkle with sea salt and pepper. Grill until steaks are opaque in center, about 5 minutes per side.


To Serve: Place steaks on plates. Drizzle the olive oil- vinegar- herb mixture over steaks. Garnish with lime wedges and serve

Peach Bellini

Peach Bellini


  • 1 Cup White Peach Balsamic
  • 1 Pound Peeled, Sliced Ripe Peaches or 1 16-Ounce Bag Frozen Peaches, Defrosted
  • 1 Bottle Chilled Prosecco or Other Sparkling White Wine


Puree White Peach Balsamic and Peaches. Stir in Prosecco and add a sprig of mint or fresh raspberries for garnish.

Town Square Olive Oil

Town Square Olive Oil

Town Square Olive Oil

Rosemary Peach Chicken

Rosemary and Peach Roasted Chicken 


  • 1 4 lb. chicken, cut up into 8 pieces
  • 1/3 cup White Peach balsamic vinegar
  • 2 tsp Rosemary Olive Oil
  • 1 sprig fresh rosemary, stripped and finely chopped
  • 3 cloves garlic, finely minced
  • 1 Tbsp. fresh ginger root, grated or finely chopped
  • 4 medium Yukon Gold potatoes, sliced into 1/2″ slices (parboil for 5 minutes)
  • 6 shallots, peeled and cut into wedges
  • 1/2 lb. Brussels sprouts, cleaned with bottoms trimmed
  • Coarse salt/fresh ground pepper to taste
  • 1/2 cup low sodium chicken stock
  • 1/2 cup dry white wine (optional)


Preheat oven to 400 degrees. Put chicken in a baggie with marinade.  Refrigerate overnight if possible – or 2 hours minimum. Scatter potatoes, Brussels sprouts and shallots over bottom of a large casserole dish.  Pour marinade into dish and nestle chicken pieces, skin side down, into vegetables.  Add stock and wine to pan.  Season generously with salt and pepper. Bake for 1-1.5 hours.  After 1/2 hour, turn chicken pieces skin side up for final 1/2 hour and bake till skin is golden brown.