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.

Ingredients:

• 1 pack baby Brussels 
• 1/2 diced yellow onion
• 4 slices of bacon
• 2 tablespoons Gettysburg Olive Oil Co. Bacon EVOO
• 1 tablespoon of maple syrup
• 2 tablespoons Gettysburg Olive Oil Co. Bourbon Dark Balsamic Vinegar

Directions:

• Preheat oven to 350 degrees.
• While the oven is heating up dice and sauté (in olive oil) the onions and then add the bacon until it's cooked.
• In a medium to large baking dish add brussels sprouts and onion/bacon mixture.
• Then add maple syrup and bourbon balsamic over top and stir. 
• Bake for a half hour or until nice and crispy around the edges.

Ingredients:

• 1/4 cup Gettysburg Olive Oil Co. Rosemary EVOO
• 1/4 cup Gettysburg Olive Oil Co. Bourbon Dark Balsamic Vinegar 
• 2 Cloves minced garlic 
• 1 tsp Salt 
• 1/2 tsp Black ground pepper 
• 1 lb Boneless skinless chicken breast

Directions:

Into a large cast iron skillet heat the 1/4 cup olive oil on medium to high heat.

Add chicken breast, garlic and salt and pepper and allow to cook until internal temperature reaches 165 degrees.

When the chicken breast is cooked fully cut the heat and pour the bourbon balsamic over top and cover with a lid. Allow 5-10 minutes to finish cooking. 

Ingredients:

• 2 Sirloin steaks
• 12 Large button mushrooms
• 2 Tbs Unsalted butter
• 1 Tbs Gettysburg Olive Oil Co. House Blend (Tunisian) EVOO
• 4 Cloves garlic (smashed) 
• 2 Sprigs thyme 
• Kosher salt and pepper to taste
• 1/2 cup Gettysburg Olive Oil Co. Bourbon Dark Balsamic 
• 3 Tbs Honey 

Directions:

• In a large cast iron pan, heat half the butter and half the olive oil on medium to high heat until pan is hot. 
• Add steaks, smashed garlic cloves and thyme sprigs and sear for about 5 min on each side adding other half of butter and olive oil when flipping. 
• Baste as you go with butter and oil in pan. 
• Cook until desired tenderness. 
• Remove steak from pan and wrap in foil to keep tender. 
• Remove garlic and thyme and discard.
• Add mushrooms to pan and sauté for about 4 min (until tender). 
• Remove and set aside in bowl to keep warm. 
• Wipe pan clean and add balsamic and honey until it thickens. 
• Place steak and mushrooms back in pan for about 5 min to marinade together. Garnish with fresh thyme and serve. 

Makes approximately 18-20 truffles.

Ingredients:

• 2/3 cup heavy whipping cream
• 12 oz. mini chocolate chips
• 2 tsp Gettysburg Olive Oil Co. Chocolate Raspberry Dark Balsamic
• 1/4 cup unsweetened cocoa powder (sifted)

Directions:

1. Bring cream to boil in a saucepan and then remove from heat.
2. Add mini chocolate chips to heavy cream and whisk until chocolate is melted and the mixture is smooth.
3. Whisk in Chocolate Raspberry Dark Balsamic. 
4. Pour Mixture into medium bowl.  Cover and chill until mixture is firm (approx. 2-3 hours)
5. Line a baking sheet with parchment paper.  Using a teaspoon, place rounded scoops onto baking sheet and freeze until firm (approx. 45 min).
6. Put sifted cocoa powder in a bowl and roll truffles in cocoa powder to coat.
7. Cover truffles and chill until ready to serve.
8. DELICIOUS!

Ingredients:

• 1 package Gettysburg Olive Oil Co. Italian Blend Garlic and Basil Spaghetti
• ¼ cup Gettysburg Olive Oil Co. Roasted Garlic EVOO
• Fresh garlic (as many cloves as desired)
• ¼ cup minced fresh parsley
• 2 tsp dried oregano
• ½ cup grated Parmesan cheese
• ¼ tsp black pepper
• Salt to taste

Directions:

Cook spaghetti to desired tenderness. While the spaghetti is cooking, cook garlic in a skillet over low heat in Roasted Garlic EVOO until garlic is lightly browned.

Remove skillet from heat and add parsley, oregano, salt and pepper.

Drain spaghetti and put in a large bowl.  Pour garlic and oil mixture and Parmesan cheese over pasta and toss until all of the pasta is coated.

Ingredients:

• 4 skinless boneless chicken breasts 
• 1/2 cup Gettysburg Olive Oil Company Maple Dark Balsamic
• 4 Tbs Dijon mustard
• 2 sprigs thyme
• Fresh rosemary to taste 

Directions:

• Preheat oven to 325 degrees.
• Place chicken breasts in large oven-safe baking dish.
• Wisk all ingredients together and pour over chicken in dish. 
• Bake for 25-30 minutes or until internal temperature is 165 degrees.

Ingredients:

• 1/3 cup Gettysburg Olive Oil Company Pineapple Paradise Balsamic Soy Sauce
• 1/2 cup Gettysburg Olive Oil Company Bacon EVOO 
• 1/3 cup lemon juice
• 1/4 cup Worcestershire sauce 
• 1 1/2 Tbs garlic powder
• 3 Tbs dried basil
• 1 1/2 Tbs dried parsley flakes  
• 1 Tbs ground white pepper
• 1/4 tsp hot sauce 
• 1 tsp minced garlic 

Mix all ingredients together and let marinade for at least a half hour (marinade overnight for best flavor).

Ingredients:

• 1lb russet potatoes
• 3 cloves garlic (minced)
• 1/4 cup Gettysburg Olive Oil Company Bacon EVOO 
• 2 sprigs rosemary 

Directions:

• Peel, chop and boil potatoes with garlic and 1 rosemary sprig.
• Save one cup of the boiling water to mix in later.
• Strain and mash potatoes.
• Fold in olive oil and a splash of the water you saved.
• Finish off with rosemary garnish and serve.