Celery & Parmesan Salad with Lemon Olive Oil

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It’s hard to find a healthier food than celery. Rumor has it, eating celery has a negative caloric intake; when eaten alone, there are fewer calories in celery than the calories your body actually burns digesting it. Paired with a tart and salty lemon vinaigrette, this dish offers a crunchy and zesty alternative to the […]

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Blue on Bleu Salad with Crispy Prosciutto

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Sometimes our customers come up with the best recipes for our products. Case in point, Joan S. from Charlotte, NC sent us this wonderful salad she calls “Blue on Bleu”. We call it simply delicious! We made Joan’s salad in the OT Kitchen and we liked it so much we didn’t change a thing.

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Almond Cranberry Biscotti with Lemon Olive Oil

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Originating in Italy, biscotti derives from the Latin word biscoctus which means “twice-baked”. These cookies are made crunchy by baking the dough once, slicing it into pieces and finishing it up in the oven again to dry and crisp up. Done right, these unleavened biscuits are nicely crunchy and not rock hard. There’s no butter […]

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Deviled Eggs with Bacon and Traditional Balsamic Vinegar

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You’re off to your next party and you want to bring something traditional yet a little different. Fancy up your deviled eggs with crisp bacon and a splash of Traditional Balsamic vinegar. A little goes a long way in giving this Southern classic a sweet and tangy note that will keep your guests guessing. You […]

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Spicy Cheddar Cheese Puffs with Harissa Infused Olive Oil

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Often during the holidays when you need a break from all the heavy sweets you just crave something savory and light. Especially with all the parties and football games on the calendar, you need appetizers or snacks that are satisfying in flavor, easy to handle and perhaps a little healthier. This recipe was inspired by […]

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Chicken Marengo with Tarragon Infused Olive Oil

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Chicken Marengo is a French savory dish so named for being the dinner that Napoléon Bonaparte feasted on after the Battle of Marengo. Modern versions of this recipe include browning pieces of chicken and slowly baking them in a tomato sauce made with chopped tomatoes, garlic, wine, black olives and fresh herbs.

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Twice-Baked Sweet Potatoes with Cinnamon-Orange Crunch

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Twice-baked potatoes might have a reputation for being indulgent and often rich in calories however this recipe reduces the guilt factor by using sweet potatoes as a base and substituting our fused extra virgin olive oil for the butter. 

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Fig Balsamic Caramelized Onions, Farro and Pumpernickel Bread Stuffing

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Last year we made an Apple and Sausage Stuffing with our Wild Mushroom and Sage Olive Oil. This year the same olive oil is back but with a whole new cast of supporting actors. Thanksgiving has its traditions but every once in a while you want to mix it up just a little by trying […]

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Spiced Pumpkin Cheesecake with Maple Balsamic Swirl

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‘Tis the season for pumpkin. Whether it’s pumpkin muffins, pies or cookies we love to bake with pumpkin this time of year. We also associate the holidays with richer desserts like creamy, velvety cheesecake. We pulled out one of our favorite recipes from Cooks Illustrated that combines the two into a spiced pumpkin cheesecake but
we […]

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Orange Cranberry Sauce with Peach White Balsamic Vinegar

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It’s that time of year when bags of fresh cranberries are abundant in the grocery store. When making homemade cranberry sauce many folks might stray from the back-of-the-bag preparation by using orange juice instead of water. We wanted to build upon that and incorporate more of a citrus-cinnamon kick without being overpowering. Slices of orange […]

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