Ingredients

• 3 avocados - peeled, pitted, and mashed
• 1/2 lime, juiced
• ¼ c. persian lime EVOO
• 1 teaspoon salt
• ½ cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic

Directions

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Chill for one hour for best results.

2 cups of balsamic vinegar

1. Place the balsamic vinegar in a small saucepan and cook over medium low heat until the vinegar has reduced to at least half of the original amount (about 30 minutes for 2 cups of vinegar to reduce to 1 cup). For a concentrated but still liquid balsamic sauce you can cook it until it reduces by half. For a thicker glaze type sauce cook it until it’s reduced to ½ cup (1/4 of the original volume).
2. As soon as the balsamic reduction reaches the consistency and concentration level that you prefer, remove it from the heat, and let it cool down. Place in container or bottle and use as needed.

Use to grill chicken or pork

Another use for blackberry DBV is to drizzle over a fresh garden salad or spinach salad!

Ingredients

• 2 cups fresh cilantro
• 1 garlic clove
• 2 teaspoons maple syrup or honey
• ½ teaspoon ground coriander
• ½ teaspoon sea salt
• ½ cup persian lime EVOO (add more if needed for texture or taste)

Place all ingredients in a food processor and blend.  Do not overblend.

For a wonderful sauce on tacos, add ½ avocado to the mix.

You may also spice it up by adding some pickled jalepenos.

For the Salad:

• 6 cups Spring Mix or Arugula
• 1 cup Strawberries (sliced)
• 1/2 cup Red Raspberries
• 1/2 cup Blueberries
• 1/2 cup Walnuts (roughly chopped)
• 1/4 cup Gorgonzola Cheese (crumbled)

For the Dressing:

• 1/4 cup Gettysburg Olive Oil Co. Blood Orange EVOO
• 3 Tbsp. Gettysburg Olive Oil Co. Strawberry Dark Balsamic
• Pinch Kosher Salt

Directions

1. In a large salad bowl, combine all salad ingredients.
2. In another bowl or jar, combine olive oil, balsamic, and salt. Whisk or shake until thoroughly combined. Chill until ready to toss with salad just before serving. Garnish with fresh herbs. 

Thank you, Olive & Basket for the recipe!  

Ingredients:

• 3 tbsp Gettysburg Olive Oil Co. House Blend Extra Virgin Olive Oil
• 3 tbsp Gettysburg Olive Oil Co. Coconut White Balsamic
• 1 tbsp chili garlic sauce
• 1/3 cup cilantro, chopped
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• ½ lb. peeled, deveined shrimp
• 2 limes for garnish

Directions:

1. In a medium sized bowl mix together the olive oil, balsamic vinegar, chili garlic sauce, cilantro, sea salt and black pepper. Add in shrimp and stir to coat. Cover and set in the fridge for 30-60 minutes to marinate.
   2. Heat a medium sized skillet or pan on medium-high heat. Pour entire contents of bowl into pan and cook until heated through, about 5 minutes. Serve with a squeeze of fresh lime if desired.

INGREDIENTS
• 2 to 2.5lbs of pork tenderloin
• 2 tsp salt
• ½ tsp paprika
• 1 Tbs EVOO

For the Sauce:
3 Tbs Gettysburg Olive Oil Co. Lavender White Balsamic
4 to 6 slices of bacon
1/3 cup honey
2 tablespoons of mustard

DIRECTIONS

Preheat oven to 350 degrees F.
Combine salt and paprika in a small bowl. Rub the entire mixture on the pork tenderloin and wrap with bacon stripes, secure sides with toothpicks. In a large skillet heat Extra Virgin Olive Oil over medium high heat, place tenderloin in skillet and let the sides seal.

​In a small bowl combine the lavender white balsamic, honey and mustard and generously brush over the top of the tenderloin. Cook on skillet for 10-15 minutes while the Balsamic mixture caramelizes. Transfer the tenderloin onto a foiled covered baking sheet, wrap with aluminum foil place in oven and bake for 15 minutes so juices can redistribute into the meat. Remove toothpicks, cut and serve.

INGREDIENTS

12 ounces any long pasta

3 Tbs Gettysburg Olive Oil Co. Meyer Lemon EVOO

1 large lemon juice and zest

2 Tbs Butter

1/3 cup bright green bunch of parsley

5 cloves of garlic - minced

¼ tsp red pepper flakes

Salt and pepper to taste

Freshly grated Parmesan cheese

DIRECTIONS

Cook pasta until al dente (according to package – about 8 minutes) and reserve 1 cup of cooking liquid.

For the lemon garlic butter sauce, heat lemon olive oil and butter in a large skillet over medium heat until sizzling.  Stir in garlic and red pepper flakes cook and stir for 30 seconds.  Remove from heat.

Once pasta is cooked and drained, return skillet to medium heat. Add pasta and ¼ cup of cooking liquid to the lemon garlic butter sauce; stir until heated through, adding more cooking liquid if pasta is too dry.

Remove skillet from heat and stir in parsley and lemon juice and zest. Season to taste with salt and pepper. Transfer to serving platter or bowl and sprinkle with parmesan cheese. Serve.

Serves 2

INGREDIENTS:

2 large chicken breasts

1 medium sweet onion, chopped

½ yellow or red bell pepper, chopped

1 tsp garlic

¼ cup lemon juice or the juice of 1 lemon

¼ cup goat cheese

1 egg

½ cup Italian bread crumbs

Gettysburg Olive Oil Co. Lavender White Balsamic

DIRECTIONS:

Filet the chicken breasts – slice vertically down the side but not all the way through.  Then cover with wax paper and pound to ¼ inch thick with a meat tenderizer.

Sauté onion, pepper and garlic until they begin to caramelize (about 15 minutes).

Use Gettysburg Olive Oil Co. Meyer Lemon EVOO for extra lemon flavor.

Juice lemon add to mixing bowl with onion mixture and goat cheese.  Combine until smooth.

Scoop ½ of the filling into each fileted chicken breast.

Close breasts and secure with toothpicks.

Coat in egg wash then breadcrumbs.

Place in frying pan with EVOO at medium heat and cook until both sides are golden brown.

Put the chicken in an oven-safe pan or dish, bake at 350 degrees for 20 minutes (to finish cooking the chicken breasts).

When finished drizzle with Gettysburg Olive Oil Company’s Lavender White Balsamic.

Serve with your favorite sides.

Ingredients:

• 2cups all purpose flour
• 1/4cup sugar
• 1 1/2tablespoon baking powder
• 1/4teaspoon salt
• 1 3/4cup whole milk
• 4medium eggs
• 1/4cup vanilla extra virgin olive oil
• 1/4cup bacon fat

Directions:

1. In a large bowl whisk together flour, sugar, baking powder and salt.
2. In a smaller bowl whisk together milk, eggs and olive oil.
3. Add wet ingredients to dry ingredients, stir until fully combined. Batter will be slightly lumpy.
4. Heat a large skillet or griddle over medium low heat. Grease skillet with a small amount of bacon fat. Working in batches drop spoonfuls of batter into skillet, cook until batter bubbles. Flip pancakes with a spatula. Cook until second side is browned.
5. Grease skillet as needed, repeat process until batter is gone. Use 1 tablespoon batter for mini pancakes or ¼ cup for regular pancakes.

• 3 large eggs
• ¾ cup granulated sugar
• ½ cup vanilla olive oil
• ½ cup whole milk
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon kosher salt

Directions:

1. Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper
2. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in extracts.
3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into prepared pan.
4. Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Brush with fresh olive oil just before serving. Store at room temperature wrapped loosely in foil or plastic wrap.