Balsamic Drizzled Baguette Provence

1 French baguette, fresh

3 Tbsp AoO's Herb de Provence Olive Oil

 Sea salt and pepper to taste

2 C soft goat cheese, spreadable

2Tbsp Cranberry Pear White Balsamic


Slice baguette to desired thickness, drizzle each slice with Herb de Provence olive oil, salt and pepper.  Bake untill golden brown, 8-12 min at 375.  Spread soft goat cheese over each slice.  Drizzle with balsamic vinegar. 


Baked Brie w/ Provence Carmelized Onions

1/4 C AoO's Herb de Provence olive oil

1 yellow onion, sliced

1 Granny Smith apple – peeled, cored and sliced

8 oz Brie cheese

1 sheet frozen puff pastry, thawed if frozen


Preheat oven to 400. Heat 3 T olive oil in skillet over med heat. Cook and stir onion and apple in butter until tender and browned. Set aside. Arrange brie on top of thawed puff pastry. Top cheese with apple and onion mixture. Fold puff pastry over cheese, and pinch closed. Brush w/ remaining olive oil. Bake about 20 to 25 min, or until golden brown. Serve warm.

Provence Style Dinner Set
Lavender Balsamic Wrapped Prosciutto

12 dates, pitted

12 Large basil leaves

6 Strips of prosciutto (cut in half)

1 Tbsp AoO's EVOO

1 Tbsp AoO's  Lavender Balsamic  Vinegar


Heat broiler on lowest setting. Wrap a basil leaf around each Date, then roll in a prosciutto strip. Secure with a toothpick. Pan fry until prosciutto in extra virgin olive oil until crisps... About 3 to 4 minutes per side. Then drizzle with lavender balsamic

Parmesan Crusted Poertobellos w/ White Truffle Oil

1/3 C grated Parmesan                                           AoO's EVOO

 2 Tbsp chopped fresh thyme                                     4 tsp AoO's White Truffle Oil

Salt and black pepper                                              1 C oyster mushrooms

4 Portobello mushrooms, stems removed


Heat grill to med-low. Combine Parmesan, thyme, salt and pepper in small bowl.  Brush mushrooms with oil on both sides and season with s&p to taste. Place mushrooms, cap side down and cook until golden, abt 4-5 min. Turnover and continue grilling until soft, abt 5-6 min longer. When mushrooms are cooked through, carefully divide cheese mixture over mushrooms. Close grill lid and cook until cheese melts. Remove from grill and drizzle each mushroom with 1 tsp truffle oil.  In a sauté pan, drizzle olive oil and sauté the oyster mushrooms until golden brown and tender. Season with salt and pepper.  Place on top of portobello mushroom and serve.


Dill-icious Spinach Artichoke Feta Ball

1 (8 oz) package cream cheese

1 (10 oz) box frozen chopped spinach, thawed and squeezed dry

1 (4 oz) package feta cheese, crumbled

1 (4 oz) can artichoke hearts, chopped with hard leaf tips removed

2 tsp minced garlic

1 (1 oz) package AoO's Dill-icious Herb Mix


In a large bowl, combine the cream cheese, spinach, feta cheese, artichokes, garlic and herb mix. Mix together with clean hands until well blended. Form into a ball or log and set on a serving plate. Done!

Lemon-Caper Parmesan Potato Salad Bites

12 small red potatoes, halved (abt 1 1/4 lbs)                  2 Tbsp chopped drained capers

2 tsp Picual or Coratina olive oil                               1 1/2 tsp lemon juice

1/2 C light sour cream                                                         1/2 tsp each of S & P

2 Tbsp minced fresh chives, divided                                  2 Tbsp grated Parmesan cheese 

4 1/2 tsp butter olive oil 


Preheat oven to 450°.  Meanwhile, combine potatoes and oil; toss to coat. Arrange potatoes, cut sides down, in a single layer on a parchment paper lined baking sheet. Bake at 450° for 20 min. Turn potatoes; bake 10 min. Remove and cool 20 min.  Preheat broiler to high.  Meanwile, Using a paring knife, carefully cut a circle in the cut side of potatoes. Using a melon baller or sm spoon, remove pulp from potato, leaving a thin shell. Combine pulp, sour cream, 1 T chives, and next 5 ingredients (through pepper). Evenly fill potato shells with filling; sprinkle with cheese and remaining 1 T chives.   Broil potatoes for 2 min or until cheese is lightly browned.

Aged Cheddar, Pancetta, Apple, and Arugula Flatbread


2 1/2 C all-purpose flour          1 Tbsp dry active or instant yeast

1 tsp. salt                                       1 Tbsp Wild Flower Honey

1 C lukewarm water                   1/4 C AoO's Milanese Gremolata EVOO



1 C grated or crumbled aged white cheddar

1/4 C cooked, diced pancetta or bacon

1/4 – 1/3 of a large apple, cored and very thinly sliced

Handful of fresh, baby arugula


Combine flour & salt in a large bowl.  Combine warm water, yeast & honey. Let stand 5-10 min. Add yeast mixture & oil to bowl w/ flour & salt. Stir into a smooth dough, adding a few moreT of flour, if necessary to make a smooth, moist but not sticky dough. Place into  

 greased bowl and cover w/ greased plastic wrap.   


Let rise in a warm place until doubled in size, abt 1 hr.  Pre-heat oven 400° F.  Prepare 2 baking sheets w/ parchment paper.  Remove risen dough to a well-floured surface. Cut dough into 4 equal portions. Roll each portion on a floured surface to 1/4" thickness &betwen 5" wide to 14" long works well. Place 2 flatbreads side-by-side onto each baking sheet. Let stand at room temperature for 10 – 15 min to rest.   Bake in pre-heated oven for 5 min, then switch baking sheets top to bottom and front to back.  Bake another 5-7 min, until firm and starting to turn golden in spots. (Don’t over-brown if you intend to re-bake flatbreads with toppings later on).Remove flatbreads to a cooling rack to cool. Set oven to 400°. Once flatbread have cooled a bit, top with cheddar and cooked pancetta/bacon and pepper to taste. Arrange thinly sliced apples overtop. Return to parchment- lined baking sheet and pop back in to the oven for 7-10 min, or until cheese is melted and golden and apples have softened. Allow to cool slightly, then top w/ fresh arugula. Cut into triangles for serving.


Blue Cheese Crostini with Balsamic-Roasted Grapes

2 C halved red grapes                            1 (12-oz) sliced French baguette

2 Tbsp AoO's Lavender Balsamic      3 Tbsp butter, softened

1 1/2 Tbsp minced shallot                        2 oz crumbled blue cheese softened

2 tsp AoO's EVOO                           1/3 C chopped toasted pecans

1/2 tsp light brown sugar                  Garnish: chopped fresh thyme

1/4 tsp kosher salt


Preheat oven to 425°. Toss together first 6 ingredients. Arrange grapes in a single layer in a small roasting pan; bake 15-20 min or until grapes wilt and liquid forms a thin syrup. Remove from oven.  Increase oven temp to broil with oven rack 7" from heat. Arrange bread slices in a single layer on baking sheet. Stir together butter and cheese, and spread evenly over slices. Broil 2-3 min (until browned and bubbly). Spoon grape mixture over toasted bread, and sprinkle with pecans.


Strawberry Bruschetta with Goat Cheese

1/2 C AoO’s Strawberry or Raspberry Balsamic

1 Tbsp AoO’s Basil Olive Oil

1 lb. strawberries, diced

1 tsp minced basil leaves

Salt & pepper to taste

French baguette


Combine strawberries and basil  Set aside.  Heat balsamic in a small skillet over medium heat. Reduce to about half, 8-10 minutes. Allow to cool.  To the strawberry basil mixture, add salt, pepper and balsamic reduction. Toss to coat.  Drizzle  bread with basil olive oil and lightly toast.

Spread goat cheese on toasts and top with strawberry mixture.


Baklouti Bacon and Tomato Dip

1 C sour cream                                                            1/2 tsp. garlic powder

1/4 C AoO Baklouti Green Chili Oil           black pepper to taste

4 oz. cream cheese                                                      1 large tomato, seeded and diced

1/2 C shredded cheddar cheese                             1 lb. bacon, cooked crisp & crumbled

1/4 C chopped onion                                               Shredded lettuce (optional)

1/4 C green pepper                                                   Bread bowl (optional)


In a med bowl, mix first eight ingredients.  Add bacon crumbles and chopped tomatoes and stir well.  Garnish with shredded lettuce just before serving.  Serve in a bread bowl with bread crumbs to dip



Cranberry Pear Brie Wrapped in Phyllo

2 C fresh cranberries                                               3/4 C water

3/4 C AoO’s Cranberry Pear Balsamic      3 Tbsp AoO’s Butter Olive Oil

1 Tbsp AoO’s Blood Orange Olive Oil             1 whole brie round

1 C Sugar                                                                   1/4 C Pecans, toasted & chopped


Preheat oven to 350.  In lrg saucepan, combine cranberries through water.  Bring to a gentle boil and cook for ten minutes.  Remove from heat and allow to cool.  On a greased baking sheet, layer the phyllo dough, brushing with butter oil between each layer.  Place brie in center of phyllo and scoop 3 C cranberry mixture on top and sprinkle pecans on top.  Gently pull layers up pinch on top and bake for 25 min.  Brush with butter olive oil after baking and serve hot.


Fresh Peach Salsa

 4 ripe peaches, peeled, cored, and cut into chunks

1/2 lrg red onion, finely diced

1/2 jalapeno pepper, stemmed, seeded, deribbed, finely diced

Juice of 1 lime

1 Tbsp AoO’s Peach, Coconut, or Pineapple White Balsamic

Handful fresh cilantro, chopped

Rustic’s Fresh Lime Sea Salt


Mix all ingredients together.  Let marinate for a few minutes and then serve.

Lavender, Goat Cheese, Pear , & Onion Pizza

 4 ripe peaches,

3 C thinly sliced red onions                                                     1/3 C goat cheese

3 tsp AoO’s Herbs de Provence olive oil, divided      1 tsp dried oregano

2 garlic cloves, minced                                                                8 basil leaves sliced

1 prebaked 12-inch thin pizza crust                                         1/4 tsp pepper

2 medium pears, peeled and sliced                                   Drizzle AoO’s lavender Balsamic

3/4 C shredded mozzarella


In a large nonstick skillet coated with cooking spray, saute onions in 2 teaspoons oil until tender. Add garlic; sauté 2-3 min longer. Place crust on an ungreased 12”. pizza pan; spread with onion mixture to within 1”  of edges.  In same skillet, sauté pears in remaining oil until tender. Arrange over onion mixture. Sprinkle w/ cheeses.  Bake at 450 10-12 minutes (until edges are lightly browned). Sprinkle w/ basil, oregano and pepper. Drizzle w/ balsamic.

Maple Balsamic Glazed Pecans

3 Tbsp AoO’s Maple Dark Balsamic

3/4 C light brown sugar

1/4 C AoO’s Any Varietal EVOO

4 C raw pecans (2 8oz bags)


Preheat oven 350.  Combine brown sugar, balsamic, EVOO, and water in a medium sized bowl.  Whisk together well.  Add pecans to glaze.  Use a large spoon to make sure all pecans are coated well.  Line a baking sheet with foil and brush with EVOO.  Spread pecans onto the baking sheet in a single layer.  Roast pecans in oven for 20 min tossing 2-3 times throughout cooking time.  With different ovens varying in temperature, it’s a good idea to keep an eye on the pecans during the last 3 min as they can burn easily.  Remove pecans from oven and stir frequently for abt 5 min to prevent clumping. 

Pineapple Dip w/ Peppers

1 C bell peppers, chopped                                             1/2 C light sour cream

1/2 cup mayonnaise                                                        8 oz softened light cream cheese

1/2 fresh pineapple, chopped very fine (leave juice)

1 tsp lime peel, grated                                                     1 tsp juice from the lime

1/8 tsp Sea Salt (unflavored)                                    2 Tbsp green onion, thinly sliced

2 T fresh cilantro or parsley, coarsely chopped

2 tsp Poblano or other hot pepper (finely chopped)  

1 Tbsp AoO Pineapple Balsamic Vinegar (or more to taste)

Veggie Pieces and/or crackers of choice


Take a small bowl and combine all ingredients except veggies and crackers. Using mixer, beat at medium speed and scrape bowl often until mixed well. Cover, refrigerate at least 1 hour. Serve in a small bowl on platter with veggies and crackers. Makes 3 cups of dip.

Candy Apple Dip

 ½ C low fat sour cream                                                  ¼ tsp cinnamon

 ¼ C 1/3 fat cream cheese                                               1 C apples chopped

 2 Tbsp. Honey                                                                 ½ C toasted walnuts chopped

 2 Tbsp  AoO’s Red Apple Balsamic Vinegar

Blend all ingredients except the apples in a food processor. Place mixture in a bowl and add the apples. Put mixture in a serving bowl and sprinkle the walnuts over the top. Serve with cinnamon crisp crackers.

Teriyaki Mushrooms

3 Tbsp AoO’s Persian Lime Olive Oil

2.5 Tbsp AoO’s Butter Olive Oil

1 lbs button mushrooms, sliced

1 Tbsp red cooking wine

1 Tbsp teriyaki sauce

1/4 tsp garlic salt (or to taste)


Heat oils in a large saucepan over med heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil until mushrooms are lightly browned, abt 5 min. Reduce heat to low and simmer until mushrooms are tender, 5-8 more min.

Cilantro Sunny Shrimp

3 Tbsp AoO Cilantro & Roasted Onion Olive Oil

3 Tbsp AoO Key Lime White Balsamic

6 garlic cloves, grated or minced

¼ tsp ground cumin

¼ tsp red pepper flakes

¼ tsp salt

¼ tsp ground black pepper

1 lbs large shrimp, shelled (except for tails) and deveined


In a bowl, whisk together olive oil through black pepper. Add shrimp and toss to coat. Set aside and marinate for 20 min.  If marinating longer (up to a day) then omit citrus juice in marinade and add before cooking.    Preheat oven broiler on high.  Spread shrimp along with marinade in single layer in an oven-proof skillet or baking pan.  Place in center of oven and broil for 3 min, until pink.

Classic Tomato Bruschetta

2 Tbsp AoO's Traditional Balsamic Vinegar

1/4 C AoO's Tuscan Herb Olive Oil

Sliced Baguette

Mozzarella, sliced

8 Roma tomatoes, diced

2 cloves garlic, minced

2 Tbsp basil, julienne style

1/2 tsp Kosher salt

1/4 tsp black pepper



  Blend together well garlic, basil, vinegar, salt, and pepper.

  Whisk in olive oil in steady stream until all oil is added.

  Add tomatoes to the mixture and marinate for 15-20 min.

  Top baguette slices with cheese and broil until toasted.

5.  Serve bruschetta on top of toasted baguette slices.

Lavender Tea

Olive Tapenade

2 Tbsp AoO's Traditional Balsamic Vinegar

1/4 C AoO's Tuscan Herb Olive Oil

Sliced Baguette

Mozzarella, sliced

8 Roma tomatoes, diced

2 cloves garlic, minced

2 Tbsp basil, julienne style

1/2 tsp Kosher salt

1/4 tsp black pepper



  Blend together well garlic, basil, vinegar, salt, and pepper.

  Whisk in olive oil in steady stream until all oil is added.

  Add tomatoes to the mixture and marinate for 15-20 min.

  Top baguette slices with cheese and broil until toasted.

  Serve bruschetta on top of toasted baguette slices.

Lavender Balsamic Wrapped Dates

12 dates, pitted

12 Large basil leaves

6 Strips of prosciutto (cut in half)

1 Tbsp AoO's EVOO

1 Tbsp AoO's  Lavender Balsamic  Vinegar


Heat broiler on lowest setting. Wrap a basil leaf around each Date, then roll in a prosciutto strip. Secure with a toothpick. Pan fry prosciutto in extra virgin olive oil until crisps... About 3 to 4 minutes per side. Then drizzle with lavender balsamic

Red Grapes Roasted in Walnut Oil

1 1/2 lbs. red seedless grapes

2 1/2 Tbsp AoO Walnut Oil

2 Tbsp brown sugar

2-1/4 Tbsp AoO Butter Olive Oil

1/2 tsp cinnamon, preferably fresh-ground

Pinch of kosher salt

1/2 C roasted walnuts

Mascarpone, ice cream, whipped cream, Greek yogurt or a soft goat cheese


Set the oven to broil. Wash the grapes and remove the stems. Pat dry, then place them on a 9x13 baking sheet. Toss the grapes with the walnut oil, brown sugar, butter, and salt. Broil them for approximately 8 minutes— the skins will start to pop open slightly. Remove from oven, mix in the walnuts, and let cool for 15 min. Serve with a dollop of something creamy!

Roasted Fennel & White Bean Dip

Fennel:                                                                         Cannellini Bean Puree:

1 lrg fennel bulb, trimmed, 1” pieces                 2 cloves garlic

2 Tbsp AoO’s Lemon Olive Oil                             2.5 C cooked Cannellini Beans

2 cloves garlic                                                            drained and rinsed

S&P to taste                                                              1 tsp fresh rosemary, chopped

                                                                                      1/2 C Parmesan, grated

                                                                         1/3 C AoO’s Lemon Olive Oil

                                                                         1 Tbsp AoO’s A-Premium White Balsamic


Preheat oven 400.  Toss fennel, garlic, and oil and spread on sheet pan.  Roast 30-40 min, stirring twice.  For the bean puree:  in food processor, combine fennel mix, garlic through rosemary, all but 3 T cheese.  Puree until smooth.  Turn oven to 450, transfer puree to small baking dish and sprinkle w/ remaining cheese.  Bake until cheese is golden on top, abt 15 min.  Serve w/ crostini. 

Roasted Red Pepper Spread

2 jars of roasted red peppers (drained)

1/4 C AoO Tuscan Herb olive oil

8 oz. crumbled feta cheese

1/2 tsp. fresh thyme leaves

2 whole garlic cloves

sea salt and fresh ground pepper to taste



Place all ingredients into a food processor and pulse until smooth.  Serve as a spread for crackers, over pasta or with bread.

Serrano Honey Tomato Salsa

3 lrg, firm red tomatoes, chopped

8 red spring onions, chopped

1 lrg handful of coriander leaves, chopped

2-3 Tbsp AoO's Serrano Honey Balsamic Vinegar

Sea Salt to taste


Place ingredients in a bowl and mix well to combine. Cover salsa and place in fridge for 1 hr to allow flavors to develop and blend.  

Sesame Kale Chips

1 bunch kale

1 Tbsp AoO’s Toasted Sesame Oil

1-2 Tbsp soy sauce to taste

1 Tbsp sesame seeds


Preheat oven 350.  Wash kale and dry really well (water will cause sogginess).  Remove center rib of kale and cut into bite size pieces.  Toss w/ sesame oil and soy sauce in a bowl and then sprinkle w/ sesame seeds.  Arrange leaves in a  asingle layer on a large baking sheet (using 2 if needed).  Bake for abt 6 min, turn kale and bake another 6-10 min or until crisp.  Keep a close eye on them so they don’t overcook.  Serve as is or    crumbled over popcorn!

Smoky Roasted Almonds

3 C/1 lb. whole raw almonds

2 Tbsp. Olive Wood Smoked Olive Oil

1 tsp fine sea salt

In a medium bowl, toss together all ingredients until almonds are well coated. Spread the almonds in a single layer onto a large baking sheet. Roast for 10-15 minutes, stir, and continue roasting for another 10 minutes until fragrant and golden brown. Cool completely before serving.

Sweet Balsamic Pickles

2 Tbsp salt

AoO’s Peach or Golden Pineapple White Balsamic Vinegar
6 C peeled, sliced cucumbers

2 C sliced onion

Stir  salt, and vinegar together in a plastic container with a lid until evenly mixed and salt is dissolved. Place cucumbers and onion in balsamic vinegar solution; stir to coat. Cover container and refrigerate for 2+ days, stirring   occasionally.

Cranberry & Balsamic Onion Marmalade

2 Tbsp AoO Blood Orange Olive Oil                                                                                                       

1 C sliced onion loosely packed 
1 tsp kosher salt
fresh cracked pepper
2 C fresh cranberries
1/2 C brown sugar
1/2 C AoO Black Cherry Balsamic
1/4 freshly squeezed orange juice


Heat the olive oil in a medium saucepan over medium heat, add the onion, salt, and a few turns of black pepper. Sauté until the onion is caramelized, about 15 mins. Add cranberries, brown sugar, balsamic, and orange juice. Bring to a boil then reduce to a simmer. Cook for about 40 mins, until the sauce is jam-like in consistency, stirring occasionally. Cool, then transfer to a container, cover and refrigerate up to one week.

Roasted Almonds in Garlic Oil

 1 pound fresh, whole almonds (about 3 1/2 cups)

 1/4 C + 1Tbsp AoO Garlic Olive Oil

 2 tsp fine to medium sea salt - or to taste

 1/4 cup + 1 tablespoon fresh rosemary leaves as an optional garnish



 Preheat the oven to 300.

 Line a rimmed baking sheet with parchment paper.

 In a medium bowl toss the almonds with the Garlic Oil and 1/4 Cup fresh Rosemary .

 Distribute the almonds in a single layer on the prepared baking sheet and slow roast for 40 minutes, until the almonds smell toasty and the rosemary leaves are fragrant and crisp. Remove from the oven and allow to cool for about 5 minutes. While still warm, toss with sea salt and garnish with remaining tablespoon of fresh rosemary leaves and 1 tablespoon of Garlic Olive Oil.

 Allow to cool fully and serve

Caprese Stuffed Mushrooms

3 C cherry tomatoes (mixed red and yellow, /baby roma tomatoes, washed and dried)

20 mushrooms (stems removed.)

3/4 C mozzarella cheese (finely diced)

3 bunches fresh basil

1 1/2 Tbsp AoO Basil olive oil (separated)

AoO Traditional balsamic vinegar (for drizzling)

AoO EVOO (for drizzling)

Preheat the oven to 350'

Remove the stems from the tomatoes and place them in a single layer in a roasting pan.

Toss with 1 tbsp olive oil and the dried basil, and then drizzle balsamic vinegar over them.

Place in the oven for between 40-50 minutes.  Turn them once or twice.* You want the tomatoes to shrink a bit and to be nicely browned**.

Meanwhile, dampen some paper towels and wipe each mushroom cap. Then using  brush each cap with the remaining ½ tbsp of oil and then place on parchment paper on a baking sheet.

Toss the mozzarella with fresh basil and set aside.

Once the tomatoes are cooked, remove from the oven. Set aside and let them cool slightly.

Put some of the mozzarella basil mixture in the bottom of each mushroom.

Top with one or two tomatoes depending on the size of the mushroom.

Top with some more of the mozzarella and add fresh basil to the top.

Repeat until all the mushrooms are filled.

Drizzle with olive oil and balsamic vinegar.

Place in the oven for 15-20 minutes until the cheese has melted.

Sea Salt and Vinegar Kale Chips

1 bunch Kale, Ribbed and torn into bitesize pieces

2 Tbsp your choice flavor AoO Balsamic Vinegar

2 tsp Sea Salt

Wash, rib and tear the Kale into bitesize pieces.  Add vinegar and salt to the Kale and massage it around to coat until Kale softens and darkens a bit.

Spread evenly over a cookie sheet lined with parchment paper in a thin layer or they will not crisp.  Sprinkle with a bit more salt and bake until crisp.

Easy Deviled Eggs

6 hard-cooked eggs

1 tsp A-Premium White Balsamic 

3 Tbsp Garlic Mayo (in Sauces)

2 tsp prepared mustard

 salt, to taste


Cut the eggs in half lengthwise, carefully scoop out the yolks and place them in a bowl. Mash the yolks with the vinegar, mustard and Garlic Mayo, then beat the mixture with a fork until it is light and creamy. Mound the mixture into the egg white hollows and sprinkle them with the paprika.


3 medium ripe avocados
1/4 C finely chopped red onion
1/2 jalapeño pepper, minced (more or less, to taste)
1/4 C chopped cilantro leaves and upper stems
Pinch or two of coarse salt
2 Tbsp AoO Persian Lime Olive Oil

  Cut the avocados in half and remove the pit.

Spoon the flesh of  the avocados into a Mortar and Pestle, or mixing bowl.

Add the onion, jalapeño, cilantro and salt, and combine.

Add the Persian Lime Olive Oil and stir gently, so as not to crush the ingredients too aggressively.

Chicken Basil Mozzerella Skewers

2 boneless chicken breasts, about 1 lb. total

1 clove garlic, finely chopped

1 pinch chili flakes, plus more for garnish

1 Tbsp AoO Persian Lime  Olive Oil

plus more for drizzling

1/4 tsp Rustic Fresh Garlic Sea Salt and pepper

15 ciliegine  (pearl sized ) fresh mozzarella balls, cut in half

30 small basil leaves

30 red grapes

30 short skewers or toothpicks


To marinate chicken: place each chicken breast between two sheets of plastic wrap.


 Pound to a uniform ½ inch thickness.  Place chicken in a shallow dish and add garlic, a pinch of chili flakes, 1 Tbsp. of Persian Lime Lime Olive Oil and season with

salt  and pepper.  Mix chicken to coat evenly.

 Marinate in the refrigerator for at least 20 minutes, up to a day  ahead.


Meanwhile, preheat grill to medium


 Brush  grill grate with oil.  Grill chicken breasts, flipping as needed, for a total of 6-8 minutes until done or the internal temperature reaches 160 degrees.


 Remove chicken from grill and set aside.  Allow meat to rest at least 5 minutes.  Cut each breast into 15 (approximately ½ inch cubes.



Assemble Skewers



Thread  one grape, one basil leaf, a half mozzarella ball and a

piece chicken onto each skewer.  Arrange skewers on a serving

tray. Garnish with a sprinkling of chili flakes and sea salt.


Finish with a drizzle of Persian Lime Agrumato Olive Oil.

BarBeQue ChickenFlatbread

AoO Garlic Olive Oil

Premade Pizza Dough

Rotisserie Chicken (from the deli of you local supermarket, Shredded)

Amish Wedding Apple Butter BBQ Sauce

Shredded Cheddar Cheese

1 Red Onion, sliced

Corn Meal

Preheat your barbecue grill.

Start by brushing Garlic Olive Oil on the patted, or rolled out dough, and then add BBQ sauce, Chicken, Onions and Cheese.

Place the pizza stone on the barbeque grill and sprinkle cornmeal on the stone.

Slide the pizza onto the stone and cook away.

Pesto Deviled Eggs

6 extra-large eggs

1/2 C Delizia Basil Pesto

 Salt and freshly ground pepper to taste (optional)

To hard-cook eggs, place in a saucepan, fill with water and bring to a rolling boil over high heat. As soon as water is at a roll, cover tightly and turn off heat. Let stand for 12 minutes. Meanwhile, fill a bowl with ice water. Transfer hard-cooked eggs to ice water and leave until completely cooled. Peel off shells and cut eggs in half lengthwise.

Remove yolks from eggs. Mash yolks together with pesto. Pipe, scoop or spoon into the egg whites.

Fresh Cherve Drizzled with Peach Reduction

2 C AoO Peach Balsamic

8 oz. fresh cherve


In a 2 quart sauce pan over very low heat, gently simmer the Balsamic and reduce by half, approximately one cup.   The balsamic should never be allowed to boil or the natural sugar will burn and become bitter.  The pot should be watched carefully.  The process can take as long as 30 minutes but the results will be worth the effort.  The finished reduction should be thick and light amber in color.  Once smell slightly of caramel and complex fruit.  Allow to cook completely and then transfer to a jar.  Once allowed to sit, and cool the flavor will become more complex.  It can be kept on the counter or in the refrigerator, however refrigeration is not necessary.  Use to glaze pork, poultry, ribs, fresh fruit or paired with cheeses.

Easy Pimento Cheese

8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)

¼ C softened cream cheese (2 ounces), pulled into several pieces

 Scant 1/2 C jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced

3 Tbsp home made AoO mayonaise (in Sauces) or Duke’s, Hellmann’s or other high-quality store-bought mayonnaise

½ tsp AoO Chipotle Olive Oil

 Salt and freshly ground black pepper to taste

In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and Chipotle Oil over the cheddar cheese. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.

Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.

Greek Goddess Dip

½ C packed fresh dill

½ C packed fresh mint

½ C packed fresh parsley

⅓ Cpacked fresh basil

2 garlic cloves, chopped

2 scallions, white and green parts, sliced

1 ½ Tbsp AoO's Sicilian Lemon Balsamic

 Pinch kosher salt, more to taste

1 C AoO's EVOO

½ C crumbled feta cheese

½ C Greek yogurt

¼ C AoO mayonnaise, (repice in Sauces)

Place dill, mint, parsley, basil, garlic, scallions, Sicilian Lemon Balsamic and salt in a food processor and process until finely chopped.

With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.

Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.

Balsamic Glazed Popcorn

12 C of popped popcorn

8 oz. unsalted butter

2 C packed light brown sugar

1 tsp Rustic Rockfire Sea Salt

1/4 C AoO Traditional Balsamic Vinegar

1/4 C light maple syrup

Preheat the oven to 200 degrees.

Following the product instructions, pop the popcorn. When cool enough to handle, remove and discard any un-popped kernels.

In a large saucepan, combine the butter, brown sugar, salt,

 Balsamic Vinegar and syrup. Bring to a boil and stir until all ingredients are combined.

Pour the mixture over the popcorn and toss to coat.

Spread the popcorn mixture evenly onto a baking pan and cook for 1 hour, stirring every 15 minutes.

Spread onto wax paper to dry.

Purple Hummus

1/2 pound fresh beets
15 ounces chickpeas
4 Tbsp lemon juice
2 Tbsp tahini (sesame seed paste)
2 Tbsp AoO Garlic Olive Oil
1/2 tsp Rustic Applewood Smoked Sea Salt
1/2 tsp smoked paprika

Preheat oven to 450°F

Rinse the beets and pierce them a few times with a fork.

Place the beets in a small baking dish that has been greased

with olive oil and cover with aluminum foil.

 Roast until tender. (about 50-60 minutes). Set aside to cool.

While the beets are roasting, add chickpeas, lemon juice,

tahini,AoO Garlic Olive OilRustic Applewood Smoked Sea Salt, and paprika in a food processor.

Set them aside and don't combine yet.  When the beets are cool to the touch, peel them. Dice beets and add to food processor. Puree until texture is smooth.

Zucchini "Butter"

2     pounds zucchini or assorted summer squash

1/4C AoO Garlic Olive Oil

2     minced shallots

2     minced garlic cloves if desired.

salt and pepper

 Coarsely grate the zucchini. Let it drain in a colander for 3 to 4

minutes or until  ready to begin cooking. To hasten cooking time,

squeeze the water out of the zucchini by wringing it in a clean

cloth towel.

In a deep skillet, heat the olive oil. Sauté the shallots or garlic

briefly. Add the zucchini and toss.

 Cook and stir over medium to medium-high heat until the

zucchini reaches a spreadable consistency, about 15 minutes.

If you scorch the bottom, turn the flame down! (And scrape

those delicious bits into the butter for added flavor -- you can

splash in a little water to help deglaze the pan.) The zucchini

will hold its bright green color and slowly caramelize into a

perfect vegetable jam.

Baklouti Croquettes

3 lbs russet potatoes, peeled and cut in to 2" chunks
2 Tbsp AoO Baklouti Chili Pepper Olive Oil
1 Tbsp AoO Garlic Olive Oil
1/3 C grated Parmesan cheese 
1/2 Lbs mozzarella cheese cut in to 1/2" cubes
3 large eggs
1 Tbsp finely minced flat leaf parsley
2 tsp sea salt
fresh ground pepper to taste
1 1/2 C fine bread crumbs
For frying: AoO EVOO

Place the potatoes in a large pot with enough salted water to cover.  Bring to a boil and cook for approximately 15 minutes until the potatoes are tender.  Allow the potatoes to cool completely.  Mash the cooled potatoes, season with salt and pepper, and add the garlic  olive oil, Baklouti Chili Pepper,  Parmesan, parsley, and one beaten egg.  Mix thoroughly and set aside.
Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl.
Line a baking sheet with parchment paper. 
Form the potato mixture in to a 2" oblong shape.  Push a piece of mozarella in to the center of each oblong, and form the potato around in so that it is completely encased.  Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat.  Set aside on the baking sheet.  
Heat 2" of EVOO in a heavy frying pan over medium high heat.  When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side.  Enjoy immediately.

Spicy Sweet Italian Pickled Peppers

2 C AoO Oregano White Balsamic  
1 C water
4 whole cloves garlic 
2 Tbsp kosher or pickling salt
2 C sweet Italian peppers, sliced 
1 ripe, red jalapeno, seeded and sliced 

In a medium sauce pan, combine the water, vinegar, and salt.  Bring to a boil over medium heat.  Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2" from the top of the jar.  Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month. 

Deliza Roasted Peppers with Feta and EVOO

Arrange Peppers on a piece of  french baguette bread.  Sprinkle with feta and drizzle your favorite AoO EVOO.

Sundried Tomato, Spinach and Artichoke Dip

2 Tbsp AoO Herbes de Provence Olive Oil

1/2 C yellow onions, chopped fine

1 tsp fresh garlic, chopped fine

1 C sundried tomatoes, sliced

1 10-ounce box frozen chopped spinach, defrosted

1 10-ounce box frozen artichoke hearts, defrosted and chopped (Birds Eye brand)

3/4 C cream

3/4 C fresh grated parmesan cheese

salt and pepper

Heat a large skillet until hot, but not smoking.

Add the olive oil.

Lower the heat to medium, and add the onions and garlic.

Saute' until wilted but not brown (about 3 minutes).

Add the spinach, sundried tomatoes, and the artichokes; mix well.  Cook until most of the liquid from the spinach and the artichokes has evaporated.

Add the cream and mix well.

Remove pan from heat and add the parmesan cheese.

Stir to combine; season with salt and pepper.

Truffle Cheese Fondue

1 C Provolone cheese

1 C Fontina cheese

1 C Taleggio cheese

3/4 C  Parmigiano Reggiano

2 C Italian white wine

1 clove of garlic

2 Tbsp AoO White Truffle Olive Oil

Rustic Sea salt (according to taste)

Black pepper (according to taste)

Finely chop the garlic, add it to the white wine and bring it to the boil. Cut the various cheeses into small pieces, add them all together to the wine and remove the pan from the heat. 
Stir the cheese slowly until it is completely melted. If the cheeses do not combine easily, use a blender. Now add the Parmigiano Reggiano and the White Truffle Olive Oil

Season to taste with a pinch of salt and some black pepper. 
Serve with Chibata cubes or vegetables.

Pizza Rolls with Tomato Sauce

1 package refrigerated cresent rolls

1 package pre sliced pepperoni

1 C shredded mozzerella

1 15oz can tomato sauce

3 Tbsp Classic Italian Seasoning

1 Tbsp AoO Neapolitan Herb Balsamic

Open and roll out cresent roll dough.  Press preferated lines together. Top with pepperoni and mozzerella.  Roll into a log and slice into pinwheels.  Bake at 425 for 15 minutes, until golden brown.

Meanwhile, combine tomato sauce, italian seasoning and Neapolitan herb balsamic.  

Dip and enjoy.

Lemon Dill White Bean Spread

3 - 15.5 oz cans of white cannellini beans, drained (or 2.5 cups cooked cooled beans, drained)
2 cloves fresh garlic
1/3 C AoO Dill Olive Oil
1 Tbsp fresh squeezed lemon juice
Rustic Fresh Garlic Sea salt to taste
Additional AoO EVOO for drizzling

Place the beans, garlic, dill olive oil and lemon juice in the bowl of a food processor or blender and process until creamy and smooth. Adjust seasoning based on the salt level of the beans. Refrigerate until the bean spread becomes a bit thick.


Sesame Kale Chips

2 bunches kale, ribs and stems removed, leaves torn

2Tbsp AoO Toasted Sesame Olive Oil

​Kosher salt and freshly ground black pepper

Rinse kale; shake dry, leaving some water clinging. Heat olive oil in a large skillet over medium heat. Add kale; season with salt and pepper. Reduce heat to medium-low, cover, and cook, tossing occasionally, until just tender, 7–10 minutes.​


Tuscan Cheese Crackers

4 C freshly grated sharp Cheddar cheese

2 C all-purpose flour

3/4 C butter, softened

1/4 C AoOTuscan Herb Olive Oil

1 Tbsp salt

1/4 tsp ground red pepper (very hot)

2 C crisp rice cereal

Preheat oven to 350 degrees.

Beat cheese, flour, butter, Tuscan Olive Oil, salt and ground red pepper at medium speed with an electric mixer for 60 seconds or until mixture forms a ball. Gently stir in cereal.

Shape into 1-inch balls, (if still really coarse, place in microwave for 1 minute). Place on a foil lined cookie sheet. Flatten each ball with a plastic fork.

Bake 25-28 minutes or until golden brown. Transfer to rack to cool.

Preparing Soup

Stuffed Mushrooms

1 (10 oz.) pack crimini mushroom caps

1 1/2 C fresh organic spinach

1-3 minced or pressed cloves of garlic

1/2 C pecans

AoO Traditional Balsamic Vinegar

AoO Cilantro & Roasted Onion Olive Oil

Salt, pepper and curry powder to taste

Take out stems of mushrooms and turn the caps over.  Baste both sides with the Cilantro & Roasted Onion Olive Oil.  Place on a lined baking sheet and cook at 400 degrees for 5 minutes.  In food processor, combine spinach, garlic, pecans and spices until a green paste forms.  Remove mushrooms from the oven and stuff with spinach mixture and bake again for 15 minutes.  Remove mushrooms and drizzle with the Traditional Balsamic Vinegar.