Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 8 cloves of garlic, peeled
• ¼ cup Gettysburg Olive Oil Co. Butter EVOO
• 2 tsp salt

Directions:

• Boil water in large saucepan, and add potatoes, garlic and salt.  Simmer until potatoes are tender (about 15 minutes).
• Drain potatoes and garlic, and reserve 1 cup of the cooking liquid.
• Mash potatoes and garlic, and then beat in butter extra virgin olive oil.  Use the cooking liquid to thin the mashed potatoes to your desired consistency.  Season with salt and black pepper if desired, and serve!

Ingredients:

• 4 skinless, boneless chicken breast halves (about 1.25 lbs)
• Salt and ground pepper(to taste)
• ¾ lb small to medium mushrooms
• 2 Tbs flour
• 2 Tbs Gettysburg Olive Oil Co. House Blend (Tunisian) EVOO
• 4 cloves garlic, peeled
• ¼ cup Gettysburg Olive Oil Co. Garlic Dark Balsamic Vinegar
• ¾ cup chicken broth
• 1 bay leaf
• ½ tsp minced fresh thyme or ¼ teaspoon dry
• 1 Tbs butter

Directions:

• Cut away any fat from chicken breasts, and sprinkle with salt and pepper.
• Rinse, drain and pat mushrooms dry.
• Add salt and pepper to the flour and dredge chicken breasts in the mixture, shaking off any excess.
• Heat oil in a skillet over medium-high heat and cook chicken breasts until nicely browned on one side, and then add garlic.
• Turn chicken and scatter mushrooms over top. Shake skillet occasionally so that mushrooms cook evenly.  Let cook for about 3 minutes and then add the garlic dark balsamic vinegar, chicken broth, bay leaf and thyme.
• Cover skillet and cook over medium-low heat for 10 minutes, turning the chicken occasionally.
• Transfer chicken to a serving platter and cover with foil.  Continue cooking the sauce with mushrooms uncovered for about 7 minutes over medium-high heat.  Swirl butter into sauce mixture.
• Remove the bay leave, and pour sauce mixture with mushrooms over the chicken and serve.

Ingredients:

-1 pound penne pasta

-1/2 pound fresh Ricotta cheese

-24 Kalamata olives pitted coarsely chopped

-1/2 cup Gettysburg Olive Oil Co. Blood Orange EVOO

-2 Tomatoes (chopped)

-Coarse sea salt and freshly ground pepper

-Freshly grated Parmesan cheese to taste

Directions:

Bring a large pot of water to boil and cook pasta until al dente.

Mix ricotta, tomatoes and olives in a large bowl.  Once mixed, add ¼ cup of pasta cooking water to mixture.

Add blood orange EVOO and mix thoroughly.

Drain the pasta and toss quickly with sauce.  Sprinkle with parmesan cheese, salt and pepper to taste and serve!

Ingredients:

1 lb pork tenderloin

¼ cup Gettysburg Olive Oil Co. Roasted Garlic EVOO

¼ cup Gettysburg Olive Oil Co. Chocolate Dark Balsamic Vinegar

1 tablespoon finely chopped fresh rosemary

1 teaspoon black pepper

½ teaspoon salt

Instructions:

Put the olive oil, balsamic vinegar, rosemary, and pepper in a Ziploc bag and squeeze bag to mix ingredients.

Put the pork tenderloin in the bag and place in the refrigerator to marinate (at least 30 minutes or as long as overnight). Turn the bag occasionally to evenly distribute flavor.

Preheat oven to 375 degrees.

Heat an oven-safe skillet on the stovetop over medium-high heat. Place the marinated tenderloin in the heated skillet and dispose of remaining marinade.

Sprinkle salt over the pork tenderloin and sear for two minutes per side until browned nicely. Put the skillet in the oven and roast the pork for 15-20 minutes or until internal temperature reaches 150 degrees.

Remove the pork from the oven, allowing it to rest for five minutes before slicing.

Ingredients:

1/4 c. Gettysburg Olive Oil Co. Blood Orange EVOO

1 c. white sugar

1 tsp. vanilla extract

2 eggs

1/2 c. all-purpose flour

1/3 c. unsweetened cocoa powder

1/4 tsp. baking powder

1/4 tsp. salt

Optional Ingredients:

1/2 c. chopped walnuts

Whipped cream

Vanilla ice cream

Gettysburg Olive Oil Co. Chocolate Dark Balsamic Vinegar

Instructions:

Preheat oven to 350 degrees and grease a 9x9 inch baking pan. Mix the blood orange olive oil, sugar, and vanilla together in a medium bowl. Beat in the eggs.

Combine the flour, cocoa, baking powder and salt in a separate bowl.

Gradually mix the dry ingredients into the wet ingredients. If using walnuts, stir them into the batter.

Spread the batter into your greased 9x9 pan. Bake brownies for 20 - 25 minutes, or until you see the brownies pull away from pan edges. Cool on a wire rack before cutting. For maximum enjoyment, serve with whipped cream or a side of vanilla ice cream drizzled with our Chocolate Dark Balsamic Vinegar!

Ingredients:

• 1 1/2 chopped rosemary 
• 3 large eggs
• 1 cup sugar
• 3/4 cup Gettysburg Olive Oil Co. Rosemary EVOO
• 2/3 cup whole milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 1 1/2 cup flower
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Directions:

Preheat oven to 350 and line a 8 inch round cake pan with parchment paper and spray edges with baking spray.

In a large bowl whisk all dry ingredients together. Add rosemary and orange zest and whisk again.

Add all wet ingredients and whisk until combined (batter will be soupy). 

Pour batter into the 8 inch baking pan and bake for 30-35 minutes. 

When done in the oven let cool 15 minutes and then brush with rosemary EVOO and let cool for an hour. 

Serve at room temperature and dust with powdered sugar. 

Ingredients:

• Salt and pepper to taste
• 1 head cauliflower washed and separated 
• 1 qt chicken stock
• 3 minced garlic cloves
• 1 half of a large yellow onion diced
• 2 1/2 tbsp Gettysburg Olive Oil Co. Rosemary EVOO 

Directions:

In a large Dutch oven sauté onions in rosemary EVOO until translucent then add garlic until fragrant (about a minute).

Add cauliflower, stock and salt and pepper bring to a boil and then lower the heat to a simmer. Cover and let simmer for 15 minutes or until cauliflower is tender. 

Pour all soup into a blender and blend until soup begins to thicken and become creamy. Return the soup back to the Dutch oven and keep warm. 

Serve hot with an extra drizzle of rosemary olive oil for garnish. 

Ingredients:

• 2 1/4 tsp active dry yeast
• 2 cups warm water 
• 4 1/3 cup flour
• 1/2 Tbsp kosher salt 
• 2 Tbsp chopped rosemary
• 1/4 Tbsp Italian seasoning 
• 1 Tbsp Gettysburg Olive Oil Co. Rosemary EVOO
• Coarse salt to taste (for top of bread) 
• 2 sprigs fresh rosemary

Directions:

In a large bowl combine yeast, water, salt, rosemary and Italian seasoning. Add one cup of flour and stir as you go. (Use a wooden spoon to stir or hands). 

Cover with plastic wrap and set aside to rest for an hour. 

In an oven safe skillet rub rosemary EVOO lightly on pan. 

With floured hands, shape the dough and place in oiled pan.

Cover with a tea towel and let rise for about 30 minutes. 

Preheat oven to 400 degrees.

After dough rises brush with rosemary EVOO and sprinkle with salt. 

Bake for 30-40 minutes and let stand for about 10 minutes.

Ingredients:

• 1 wheel of Brie cheese 
• 2 cups cherry tomatoes (halved)
• 2 tbs Gettysburg Olive Oil Co. Rosemary EVOO
• 2 tsp fresh thyme 
• 10 oz uncooked pasta

 Directions: 

Preheat oven to 350 degrees.

Cut top off of Brie cheese and set aside.

In a medium to large baking dish toss together the tomatoes, EVOO and thyme and line the edge with them. 

Place the Brie in the middle (drizzle extra EVOO if desired) and bake for about 30-35 minutes. 

While that bakes, make the pasta. When everything is done combine and enjoy.