White Truffle Oil adds a delicious dimension to this cauliflower au gratin.
Quick, delicious and healthy roasted vegetables and whole grain pasta tossed with Basil infused Olive Oil.
Deviating from the classic recipe, these deviled eggs are silky smooth and delicious. Perfect for a side dish, appetizer or snack.
With spring and summer approaching this simple bruschetta recipe is a great way to spice up lunch or serve as an appetizer with friends.
There's nothing like fresh homemade bread. This recipe, used with Tuscan Herb Extra Virgin Olive Oil and Asiago or Parmigiano Reggiano, is a favorite for appetizers, sandwiches and just snacks.
This fresh, healthy meal is a perfect combo for our Cilantro and Onion Extra Virgin Olive Oil as well as our Honey Ginger White Balsamic Vinegar.
2 pounds baby Yukon Gold potatoes
1 tablespoon + 1 teaspoon sea salt
fresh cracked pepper to taste
1/3 cup Garlic Extra Virgin Olive Oil
Preheat oven to 400 degrees. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with garlic olive oil. Place the potatoes on the sheet pan and gently crush each into a disk using the bottom of a glass that has been greased with garlic olive oil. Sprinkle with sea salt and fresh cracked papper. Drizzle liberally with the remaining garlic olive oil and bake until golden brown and crisp, approximately 15-20 minutes.
Ingredients:
4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
1/3 cup Cinnamon Pear Balsamic Vinegar
2 tablespoons Organic Butter Extra Virgin Olive Oil
¾ teaspoon kosher salt or sea salt
Preparation:
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon Pear Balsamic and the Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.
Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.