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.

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.

Ingredients:

• One medium sized pumpkin
• One medium sized butternut squash
• 1 1/2 teaspoon salt
• 1 tablespoon Gettysburg Olive Oil Co. Butter EVOO
• Two cloves minced garlic
• One small onion, diced
• 1 teaspoon pepper
• 1/4 cup white wine (good quality)
• 1-2 cups chicken stock
• 1/2 cup heavy cream
• Gettysburg Olive Oil Co. Pumpkin Spice Dark Balsamic for garnish
• Pumpkin seeds for garnish

Instructions:

Preheat oven to 400°

Line a baking sheet with parchment paper. Cut pumpkin and butternut squash in half (removing seeds). Place flesh side down and bake for 25 to 35 minutes or until fork tender. Heat a large pot over medium heat. Add the butter olive oil garlic, onions and salt and pepper and cook onion until translucent. Add white wine and allow to cook off. Scoop out pumpkin and butternut squash flesh into the pot adding just enough chicken broth to touch the top of the pumpkin. Continue cooking for another 15 to 20 minutes, stirring frequently. Turn stove to low heat and add heavy cream and purée with hand blender. Serve with a drizzle of pumpkin spice balsamic and a few pumpkin seeds.

Ingredients:

• Half cup whole kernel popcorn
• 3 tablespoons Gettysburg Olive Oil Co. Harissa EVOO

Instructions:

In a medium sauce pan on high heat, place 3 tablespoons of harissa olive oil in and let it warm up for about 10 seconds. After heated place half cup of popcorn kernels into pan and top with lid. Shake pot occasionally and when the popcorn reaches the lid, turn off the heat and dump into a large bowl to cool. Top with a little more harissa olive oil or your favorite seasoning.

Ingredients:

• 1 ½ lbs skinless, boneless chicken thighs (or mix boneless chicken thighs and breasts)
• 1 teaspoon Gettysburg Olive Oil Co. Roasted Chile EVOO
• 2 tablespoons Gettysburg Olive Oil Pineapple White Balsamic
• 1 small red onion finely chopped
• 1 minced garlic clove
• ½ cup of crushed pineapple chunks (canned or fresh)
• 1-2 tablespoons yellow mustard

Directions:

• Season chicken with salt and pepper and boil until tender.
• Remove chicken from pot and shred.
• Add remaining ingredients to a skillet and sauté until thick.
• Add chicken to skillet.
• Put your pulled Hawaiian chicken on a sandwich bun and top with your favorite slaw!