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!

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.