Ingredients:

-1 pound penne pasta

-1/2 pound fresh Ricotta cheese

-24 Kalamata olives pitted coarsely chopped

-1/2 cup Gettysburg Olive Oil Co. Blood Orange EVOO

-2 Tomatoes (chopped)

-Coarse sea salt and freshly ground pepper

-Freshly grated Parmesan cheese to taste

Directions:

Bring a large pot of water to boil and cook pasta until al dente.

Mix ricotta, tomatoes and olives in a large bowl.  Once mixed, add ¼ cup of pasta cooking water to mixture.

Add blood orange EVOO and mix thoroughly.

Drain the pasta and toss quickly with sauce.  Sprinkle with parmesan cheese, salt and pepper to taste and serve!

Ingredients:

1 lb pork tenderloin

¼ cup Gettysburg Olive Oil Co. Garlic EVOO

¼ cup Gettysburg Olive Oil Co. Chocolate Dark Balsamic Vinegar

1 tablespoon finely chopped fresh rosemary

1 teaspoon black pepper

½ teaspoon salt

Instructions:

Put the olive oil, balsamic vinegar, rosemary, and pepper in a Ziploc bag and squeeze bag to mix ingredients.

Put the pork tenderloin in the bag and place in the refrigerator to marinate (at least 30 minutes or as long as overnight). Turn the bag occasionally to evenly distribute flavor.

Preheat oven to 375 degrees.

Heat an oven-safe skillet on the stovetop over medium-high heat. Place the marinated tenderloin in the heated skillet and dispose of remaining marinade.

Sprinkle salt over the pork tenderloin and sear for two minutes per side until browned nicely. Put the skillet in the oven and roast the pork for 15-20 minutes or until internal temperature reaches 150 degrees.

Remove the pork from the oven, allowing it to rest for five minutes before slicing.

Ingredients:

1/4 c. Gettysburg Olive Oil Co. Blood Orange EVOO

1 c. white sugar

1 tsp. vanilla extract

2 eggs

1/2 c. all-purpose flour

1/3 c. unsweetened cocoa powder

1/4 tsp. baking powder

1/4 tsp. salt

Optional Ingredients:

1/2 c. chopped walnuts

Whipped cream

Vanilla ice cream

Gettysburg Olive Oil Co. Chocolate Dark Balsamic Vinegar

Instructions:

Preheat oven to 350 degrees and grease a 9x9 inch baking pan. Mix the blood orange olive oil, sugar, and vanilla together in a medium bowl. Beat in the eggs.

Combine the flour, cocoa, baking powder and salt in a separate bowl.

Gradually mix the dry ingredients into the wet ingredients. If using walnuts, stir them into the batter.

Spread the batter into your greased 9x9 pan. Bake brownies for 20 - 25 minutes, or until you see the brownies pull away from pan edges. Cool on a wire rack before cutting. For maximum enjoyment, serve with whipped cream or a side of vanilla ice cream drizzled with our Chocolate Dark Balsamic Vinegar!

Ingredients:

• 1 wheel of Brie cheese 
• 2 cups cherry tomatoes (halved)
• 2 tbs Gettysburg Olive Oil Co. Parmesan Garlic Rosemary EVOO
• 2 tsp fresh thyme 
• 10 oz uncooked pasta

 Directions: 

Preheat oven to 350 degrees.

Cut top off of Brie cheese and set aside.

In a medium to large baking dish toss together the tomatoes, EVOO and thyme and line the edge with them. 

Place the Brie in the middle (drizzle extra EVOO if desired) and bake for about 30-35 minutes. 

While that bakes, make the pasta. When everything is done combine and enjoy.

Ingredients:

• 1 pack baby Brussels 
• 1/2 diced yellow onion
• 4 slices of bacon
• 2 tablespoons Gettysburg Olive Oil Co. Greece Koroneiki EVOO
• 1 tablespoon of maple syrup
• 2 tablespoons Gettysburg Olive Oil Co. Bourbon Dark Balsamic Vinegar

Directions:

• Preheat oven to 350 degrees.
• While the oven is heating up dice and sauté (in olive oil) the onions and then add the bacon until it's cooked.
• In a medium to large baking dish add brussels sprouts and onion/bacon mixture.
• Then add maple syrup and bourbon balsamic over top and stir. 
• Bake for a half hour or until nice and crispy around the edges.

Ingredients:

• 1/4 cup Gettysburg Olive Oil Co. Parmesan Garlic 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. Greece Koroneiki 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. 

Ingredients:

• 1 package of pasta
• ¼ cup Gettysburg Olive Oil Co. 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 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

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.

Ingredients

• 1 loaf of thick Italian bread, sliced
• Parmesan Garlic Rosemary Olive Oil
• Garlic Salt
• Parsley flakes
• Shredded fresh parmesan cheese

Directions

• Set oven to broil
• Lay bread slices on baking sheet
• Brush olive oil onto each slice
• Sprinkle garlic salt, parsley and parmesan cheese to top
• Broil for 3-4 minutes until edges crisp and cheese lightly browns