The Ultimate Balsamic Pairing Guide: Find Your Perfect Match

Lori Stewart

Balsamic vinegar is a kitchen essential that can elevate both everyday meals and gourmet creations.

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Wild Mushroom Soup finished with Truffle Olive Oil

Lori Stewart

Ingredients (serves 4):

  • 2 tbsp Truffle Olive Oil (plus extra for finishing)

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced

  • 4 cups chicken or vegetable broth

  • ½ cup heavy cream (optional for richness)

  • 1 tsp thyme

  • Salt & pepper to taste

Instructions:

  1. In a large pot, heat 1 tbsp Truffle Olive Oil. Add onion and garlic, cook until softened.

  2. Add mushrooms and thyme, sauté until mushrooms release juices and turn golden.

  3. Pour in broth, simmer 20 minutes.

  4. For a creamy version, stir in cream. Adjust seasoning.

  5. Serve hot, finished with a drizzle of Truffle Olive Oil for aroma and depth.

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Hearty Tomato Basil Soup topped with Garlic Olive Oil and Parmesan

Lori Stewart

Ingredients (serves 4–6):

  • 2 tbsp Garlic Olive Oil (plus extra for drizzling)

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • 2 (28 oz) cans whole peeled tomatoes

  • 3 cups vegetable or chicken broth

  • 1 tsp sugar (optional, balances acidity)

  • ½ tsp salt, ½ tsp pepper

  • 1 cup fresh basil leaves, chopped

  • Grated Parmesan cheese

Instructions:

  1. Heat Garlic Olive Oil in a soup pot. Sauté onion until golden, then add garlic.

  2. Add tomatoes with their juice, broth, sugar, salt, and pepper. Simmer 20 minutes.

  3. Blend until smooth. Stir in basil and simmer another 5 minutes.

  4. Serve hot, topped with a drizzle of Garlic Olive Oil and Parmesan.

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Roasted Butternut Squash Soup with Meyer Lemon Olive Oil

Lori Stewart

Ingredients (serves 4–6):

  • 1 large butternut squash, peeled, seeded & cubed

  • 2 tbsp Meyer Lemon Olive Oil (plus extra for drizzling)

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 4 cups vegetable broth

  • 1 tsp salt

  • ½ tsp black pepper

  • Optional garnish: roasted pumpkin seeds, fresh thyme

Instructions:

  1. Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp Meyer Lemon Olive Oil, salt, and pepper. Roast on a sheet pan for 25–30 minutes until caramelized.

  2. In a large pot, heat 1 tbsp Meyer Lemon Olive Oil. Add onion and garlic, sauté until softened.

  3. Add roasted squash and broth. Simmer 10 minutes.

  4. Blend until smooth (immersion blender or regular). Adjust seasoning.

  5. Serve hot, drizzled with extra Meyer Lemon Olive Oil and sprinkled with pumpkin seeds.

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5-Minute Pumpkin Butter Coffee Cake

Lori Stewart

For the coffee cake:

  • 2 tablespoons butter, softened
  • 2 tablespoons white sugar
  • 1/2, whisked egg
  • 2 tablespoons Vanilla Greek yogurt
  • 1/4 cup flour
  • 1/8 teaspoon baking powder
  • 2 tablespoons Pumpkin Butter
For crumb topping:
  • 1 tablespoon butter, softened
  • 2 tablespoon flour
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
Preparation:
  1. In a mug, soften 2 tablespoons of butter. Do not fully melt.
  2. Again, in the mug, mix in the white sugar with a fork until fluffy. About 30 seconds
  3. Add the egg, and mix thoroughly
  4. Stir in the yogurt
  5. Mix in the flour and baking powder until you get a smooth batter
  6. Mix in pumpkin butter.
  7. For the crumb topping: In a separate ramekin, mix together all the ingredients with your fingers until it becomes crumbly. Pour over the batter mixture in the mug
  8. Microwave on high for 2 1/2 minutes. (this time will be different for every microwave so keep an eye on it as it cooks. It should puff up, doubling in size almost. When it’s finished it will be full, not sink down in the mug, and should spring back when you touch it.)
  9. Allow to cool for 10 minutes. This thing is HOT when you first take it out. If you can’t wait for that first bite, you have been warned.

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Cinnamon Olive Oil Cookies

Lori Stewart

“These Italian cookies are the perfect autumn comfort—simple to make, crafted with just a few wholesome ingredients, and irresistibly delicious. Enjoy them warm from the oven with a cup of coffee or tea on a crisp fall day.”

Ingredients:
  
2 ¼ cups All-purpose flour
¾ cup Cinnamon Olive Oil
⅔ cup Granulated sugar
2 tablespoon Mandarin zest or orange zest
⅛ teaspoon Kosher salt

Topping:
2 tablespoon Granulated sugar
1 tablespoon Ground cinnamon

Instructions:

  1. Preheat the oven to 400 degrees.

  2. Sift flour into a large bowl then add the salt and whisk together.

  3. Make a well in the center of the flour, add sugar, mandarin zest, and Cinnamon olive oil, and mix with a spoon.

  4. Let the flour rest for about 10 minutes. After 10 minutes, if you can grab the dough, squeeze it together and it holds, then the dough is ready. If the dough falls apart, add 1-2 more tablespoons of olive oil and mix well.

  5. Scoop the dough into your hand and gently roll it into a ball. If it falls apart, give it a squeeze and gently re-roll it. Place on a greased or lined cookie sheet.

  6. Press the dough down a little so it is about ½ inch thick.

  7. Make a cinnamon sugar mixture by combining the two and mixing well.

  8. Sprinkle the cinnamon mixture over the top of the cookies.

  9. Bake in the preheated 400-degree oven on the middle rack for about 10 minutes or when you start to see the bottom of the cookies start to brown lightly. Check by lifting one with a spatula.

  10. Cool on cookie sheet for 5 minutes then transfer to a cooling rack and cool for 10 minutes.

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Strawberry Walnut Salad With Goat Cheese

Lori Stewart

This strawberry salad is made with strawberries, walnuts, goat cheese, basil, and my Strawberry Walnut Dark Balsamic from Modena, Italy. It’s the perfect mix of sweet, savory, and refreshing! 

Ingredients:

  • 4 cups spring mix (mesclun mix) (or spinach/arugula)
  • 2 cups fresh strawberries, sliced into quarters (stems removed)
  • 1 cup raw walnuts (or pecans/almonds)
  • 1 medium-large avocado, cut into chunks
  • 1/2 cup goat cheese, crumbled (or feta/blue cheese)
  • 1/4 cup fresh basil, chopped (or fresh mint)
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup Walnut Strawberry Dark Balsamic Vinegar
  • Salt + pepper, to taste

Directions:

  • Add all salad ingredients to a large serving plate or salad bowl.
  • Pour extra virgin olive oil and balsamic vinegar on top and toss to combine.
  • Serve + enjoy!

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BBQ Balsamic Grilled Chicken Breasts

Gettysburg Olive Oil Co.

A delicious and easy way to make BBQ balsamic grilled chicken breasts.

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Avocado Egg Salad Toast

Gettysburg Olive Oil Co.

Avocado toast with egg salad is fresh, and healthy. This recipe contains no mayo, easy to make and delicious!

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Sheet Pan Chicken Fajitas

Gettysburg Olive Oil Co.

A simple, delicious and healthy recipe for Sheet Pan Chicken Fajitas that is perfect for a quick weeknight dinner.

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