Olive oil isn’t just an ingredient—it’s part of how we gather, cook, and share meals. From quiet dinners at home to moments around the table, discover how olive oil brings warmth, balance, and intention to everyday life.

Try this. I used your basil olive oil and rubbed it on...

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.

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.

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.

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 Basil Olive Oil
• 1/2 cup Peach White 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!

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

In a large bowl, toss zucchini, bell pepper, onion, and cherry tomatoes with balsamic vinegar, olive oil, salt, and pepper.

This simple side dish features asparagus sautéed in garlic butter olive oil, with a pinch of salt and pepper.

This is top of the list of quick and easy vegetable dishes!

Don’t forget to snap of the bottom of the asparagus before you cook it.  Just bend the stalk where the color starts to change from white to green.

If you like more tender asparagus, lower the heat and cook for an additional 5-10 minutes. Enjoy this delicious, healthy and easy to prepare veggie!

Ingredients

• 1 1/2 tablespoons Garlic Olive Oil
• 1 1/2 tablespoons Butter Olive Oil
• 1 bunch fresh asparagus
• add salt and pepper

Directions

Add the olive oils to the asparagus spears; cover and cook on medium heat stove top for 10 minutes, stirring occasionally, or until asparagus is tender but still crisp.