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Recipes with Our Olive Oils and Balsamics

Persian Lime Carrots

Organic* carrots peeled and sliced (or for ease a bag of baby carrots)
2-tbsp Persian Lime Olive Oil
Sea Salt
Fresh Ground Pepper
Steam carrots in as little water as possible
Drizzle with the Persian Lime Olive Oil
Sprinkle with sea salt and pepper to taste
Serve hot or cold
* In our opinion, carrots are one of the vegetables that it may make more sense to spend a little more on to buy organic for a healthier product

Persian Lime Cake

2/3-cup Persian Lime Olive Oil*
3 eggs
½ -cup buttermilk
1-cup sugar
1 ¾ -cups all-purpose flour (plus more for pan)
1 ½ -tsp baking powder
¼ -tsp baking soda
¼ -tsp salt
Butter, for pan
Butter and flour a loaf pan
In a bowl, mix together the sugar and eggs until well-blended
Add the Persian Lime Olive Oil
In a separate bowl, mix the flour, baking powder, baking soda and salt until well combined
Add the flour mixture to the olive oil mixture and mix in the buttermilk, stirring until you have an even consistency
Pour into prepared loaf pan
In a pre-heated 350-degree oven, bake approximately 50-minutes or until a toothpick comes out clean
Let cool in pan 10 minutes before removing. Cool completely before topping (if desired)
Toppings can be as simple as sprinkling with one of our flavored sugars or using a confectioner sugar drizzle, a chocolate ganache or reducing one of our balsamics for a yummy twist
*Blood Orange or Eureka Lemon Olive Oil can easily be substituted for the Lime and are equally as delicious!

Orange Chocolate Brownies

3 cups walnut pieces
¾ Bittersweet chocolate
1-cup minus 1-tbsp Blood Orange Olive Oil
6 Eggs
1-cup ground Almonds
1 cup granulated Sugar
1 tsp baking soda
¾ cup all-purpose flour
~Preheat oven to 350-degrees
~Grease 9x13 pan
~Coarsely chop walnuts
~Break chocolate into pieces & melt in double broiler. Add orange olive oil and stir to blend. Remove from heat, set aside
~In another bowl combine eggs, almonds, sugar. Blend into melted chocolate.
~In another bowl combine baking soda & flour. Sift into chocolate mix. Stir to blend, add walnuts and stir again. Pour batter into pan
~Bake 20-25 min. Remove pan from oven. Let stand 5 minutes. Unmold onto cooling rack and cool completely. Cut into squares. Best eaten cold.

Mediterranean Summer Bean Salad

1 cup cooked chickpeas (if using a can of chickpeas, rinse)
1 cup cooked soybeans (edamame) (if you can’t find fresh, frozen works well)
1/3 cup chopped fresh parsley
¼ cup finely chopped red onion
¼ cup crumbled feta cheese
2-tbsp Tuscan Herb Extra Virgin Olive Oil
2-tsp Pomegranate Balsamic Vinegar
Sea salt and black pepper, to taste
Combine all ingredients in a large bowl; toss well.
Serve immediately, if needed, but for best results let it chill at least 2 hours for flavors to combine

Lemon Olive Oil Cake

½ cup Whole Fruit Lemon Olive Oil
1/3-cup sweet white wine
1-cup all-purpose flour
½ -tsp Salt
5 Large Eggs, separated
2 Large Egg whites
¾ -cup Sugar
2 to 3 tbsp Fresh Lemon Zest
1-pint fresh berries of your choice
2-4 tbsp Confectioners sugar
Picholine Olive Oil to coat pan
~Preheat oven to 325-degrees
~Brush 9-inch springform pan with Picholine olive oil or spray with non-stick spray
~Line bottom of pan with parchment paper
~Combine flour & salt in bowl & set aside
~In large bowl beat egg yolks & sugar until light yellow
~Add flour mix to egg mix & beat on med low until well blended and beat in lemon zest
~In small bowl combine wine & lemon infused olive oil
-Slowly pour wine/oil mix into flour/egg mix beating thoroughly as you pour until combined and set aside
~In a clean bowl w/clean beaters, beat 7 egg whites until stiff peaks form
~Gently fold 1 /3 of the whites into the batter with rubber spatula
~Fold in the remaining whites JUST until combined
~Pour batter into prepared pan and bake 45-50 min until pick inserted in center comes out clean
~Remove pan from oven and place on wire rack to cool
~Run long thin knife blade around edge of pan and detach ring
~Pulse berries with confectioner’s sugar in food processor until smooth (reserve some of the berries for garnish)
~Right before serving, top cake with berry puree and garnish with whole berries


1 egg

1 lemon

1 cup Eureka Lemon Extra Virgin Olive Oil

1-tbsp Dijon mustard

1-tsp salt

Lemon zest (optional)

In a blender, whiz together egg with juice of half a lemon for several seconds until thick

With blender turned on, slowly add oil until thick like mayonnaise

Scrape into bowl

Stir in juice of other half lemon, mustard, salt, and optional lemon zest

Devour with steamed potatoes and/or asparagus


Lemon Asparagus

2 bunches fresh asparagus
2-tbsp Whole Fruit Lemon Extra Virgin Olive Oil
Sea Salt
Ground Pepper
Thinly shaved Parmagiano or Pecorino Cheese
~Lightly brush Lemon Extra Virgin Olive Oil over asparagus
and grill at medium heat intensity
~Remove from grill and drizzle more lemon oil over
asparagus spears
~Sprinkle with salt, pepper and thinly shaved cheese

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