Caramelized Pork Tenderloin

Gettysburg Olive Oil Co.

• 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


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.

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Lemon and Garlic Pasta

Gettysburg Olive Oil Co.


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


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.

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Lavender Lemon Stuffed Chicken Breasts

Gettysburg Olive Oil Co.

Serves 2


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



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.

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Vanilla Olive Oil Pancakes

Gettysburg Olive Oil Co.


  • 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


  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.


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Vanilla Olive Oil Cake

Gettysburg Olive Oil Co.
  • 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


  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.

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Honey Ginger Grilled Salmon

Gettysburg Olive Oil Co.


  • 2wild salmon fillets approximately 6 oz. each
  • Olive Oil for basting

Honey Ginger Glaze

  • 2 tbs. honey
  • tbs. honey ginger balsamic
  • 3-4grinds of Sea Salt
  • 1tbs of Pine Nuts


  1. Preheat your grill to medium. (300-350 degrees).
  2. Whisk the glaze ingredients together in a small bowl.
  3. Pat the wild salmon fillets dry with a paper towel, then lightly baste with Extra Virgin Olive Oil.
  4. Sear skin side up for about 3-4 minutes (once they will release from grill easily), then flip to skin side down. Baste the tops with the glaze, and grill to desired doneness.
  5. Heat a skillet over high heat. Once hot drop in the pine nuts and toss rapidly. It will only take a few seconds to toast them. Immediately sprinkle over the grilled salmon.
  6. Serve with your choice of sides.

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Honey Ginger Stir Fry

Gettysburg Olive Oil Co.


1 tbsp soy sauce
½ cup honey ginger balsamic (divided)
1 pound chicken breast, sliced an angle into bite-size pieces
2 tbsp coconut oil (divided)
2 cloves garlic, minced
1 sweet onion, halved and sliced
3 bell peppers (red, yellow, orange) all seeded, quartered and sliced
2 cups broccoli florets
Sea salt
4 cups cooked brown jasmine rice


  1. In a medium bowl, toss the chicken with soy sauce and 2 tbsp. honey ginger balsamic vinegar.  Marinate at room temperature for 15 minutes.
  2. Heat 1 tbsp. coconut oil in a large wok or skillet pan on high heat.  Add garlic, onion, and bell peppers.  Cook for 4 to 5 minutes.  Add the broccoli and continue to cook another 2 minutes.  Transfer to a plate.
  3. Heat the skillet again ad add remaining coconut oil. Add the chicken and stir fry about 4 minutes or until the chicken is cooked.  Add remaining honey ginger balsamic vinegar and return vegetables to skillet and toss to heat.  Taste and season with salt and pepper as desired.  Serve over brown jasmine rice.

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Honey Ginger Switchel

Gettysburg Olive Oil Co.

Honey Ginger Switchel (also called ginger water or haymaker’s punch)

Serves: 12

1 Thumb size knob fresh ginger, sliced
1/2 cup Honey Ginger Balsamic
1/2 Cup Lavendar Honey
2 Quarts water
Fresh lavender sprigs for garnish
Fresh lemon slices for garnish

Mix first 4 ingredients in a large glass bowl or jar and refrigerate for at least 24 hours.
Strain through a fine mesh sieve, transfer to a jar and close tightly until ready to use.
Serve over ice, garnished with fresh lavender and lemon slices.

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Traditional Shepherd’s Pie

Gettysburg Olive Oil Co.

Did you know that Shepherds Pie is traditionally made with lamb, not ground beef? Because shepherds herd sheep, not cows! Either way is delicious, but here is a recipe using lamb shoulder and our flavors of the month!

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Strawberry Caprese

Gettysburg Olive Oil Co.
  • 1 lb of fresh strawberries – halved
  • 8 oz of fresh mozzarella balls
  • 3 C of shredded basil
  • 3 Tblsp Basil EVOO
  • 2 Tbslp Strawberry DBV
  • 1 tsp white sugar
  • Salt and pepper to taste
  • Combine cut strawberries, mozzarella balls and basil leaves in medium size bowl or arrange on plate. Mix together Basil EVOO, Strawberry DBV, sugar salt and pepper and toss with salad or drizzle over top. Great and refreshing side salad for a sunny spring day!

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