Ingredients:

1 ½ C All purpose flour

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

¾ C granulated white sugar

¼ C Strawberry EVOO

¼ C milk

1 lemon (zest and juice of)

½ tsp vanilla extract

2 eggs

2 C fresh strawberries (halved)

Directions

1. Preheat the oven to 350F. Spray a 9″ cake pan with baking spray (or use butter and flour).
2. In large bowl, combine the sugar, olive oil, milk, vanilla extract, lemon zest, and lemon juice. Mix until combined.
3. Add in the eggs to wet ingredients and beat until smooth. Add in the flour, baking powder, baking soda, and salt. Beat on medium until the batter is light and fluffy. Pour into your prepared cake pan.
4. Half the strawberries and arrange them on top of the cake, starting in the center and working your way out until the entire top is covered.
5. Bake the cake for about 45-55 minutes uncovered. Check cake at 45 min by inserting a toothpick or clean knife in the center. If it comes out clean, take it out, if it is still wet and jiggy, put cake back in for another 5-10 minutes.

• 1 bacon, chopped
• ¾ C yellow onion, chopped
• 5 tblsp Bourbon Dark Balsamic Vinegar
• ¼ C brown sugar
• 2 tblsp maple syrup

• Cook bacon pieces on medium heat until crisp. Remove from pan. Keep 3 tablespoons of bacon fat in the pan to form a thin layer on the bottom. Add the onion to the pan and sauté for 10 minutes or until translucent. Add the bourbon balsamic vinegar to the pan, scraping up the browned bits from the bottom as you stir. Stir in brown sugar and maple syrup until well-combined and just boiling. Add the reserved bacon back to the pan and continue cooking.nWhen the mixture is syrupy and begins to glisten, remove from heat and place in a food processor. Pulse mixture for 15 to 30 seconds. The more you process, the smoother the jam. Put in jar and refrigerate; will last up to 1 week.

Here is a yummy recipe for your snacking needs! 

Ingredients

• 1 can of chickpeas
• 1/3 C tahini
• 3 Tblsp Harissa Olive Oil
• 1 tsp salt
• 2 garlic cloves
• Juice of 1 lemon

Directions

Place drained chickpeas, tahini and garlic in food processor and blend. Add Harissa Olive Oil, salt and lemon juice to the mixture until fully incorporated. Serve with fresh vegetables, pita bread or use a sandwich spread!

A member of the Gettysburg Olive Oil Co Family, Tammy, who you may have met selling our oils and vinegars over at the Marketplace at Gettysburg, came to me with this idea for a fruit salsa that she wanted to make for a gathering of friends! Our flavor of the month, the Raspberry Cranberry Balsamic Vinegar seemed to be the perfect dressing! Thanks Tammy for your creativity and for sharing this recipe with us! We hope it can be a new festive holiday treat for you and your guests. 

Mix Together:

2 cups diced strawberries

1 cup of diced watermelon

1 cup of diced apples 

¾ cup red onion, (diced small)

2 tablespoons jalapeno, minced (about 1)

½ cup cilantro, chopped

Juice and zest of 2 limes

1 tablespoon Harissa olive oil

1 tablespoon Raspberry Cranberry dark balsamic vinegar 

Salt and pepper to taste

Note:  you can try this recipe with pineapple, mango, and stone fruits like peaches, plums or apricots

Serve with homemade cinnamon chips or we used Stacey's Cinnamon Pita Chips!

When I think of coleslaw, I usually think of that soggy mess of a "side" that I regret getting instead of fries (which I only did to be "healthier"). Well, I had a half a cabbage in the fridge that I didn't want to go bad and I decided to get creative and tried to give the "soggy mess side" a makeover. My husband HATES mayonnaise, so that ingredient was off the table.. which was fine by me because that usually leads to the "soggyness" anyways. I knew a vinegar based slaw was the way to go. I decided on the Honey Ginger White Balsamic and, well, I was right and my idea of coleslaw has been redeemed! This is a SUPER easy recipe that serves as a great side, not to mention that the ginger and ACV helps provide a little digestive relief during this season of heavy comfort foods! I hope you enjoy!

Ingredients:

2 TB Honey Ginger White Balsamic Vinegar

2 TB Extra Virgin Olive Oil (try our House Tunisian Blend)

1 TB apple cider vinegar (WTM)

1 tsp white sugar

salt and pepper to taste

half chopped cabbage

1 large carrot, shredded or peeled

Directions:

Combine ingredients in a large bowl and toss. Add more of various ingredients to your liking. 

Ingredients:

1lb bag of brussel sprouts

5 slices of cooked bacon

1/2 C dried cranberries

2 TB Maple Dark Balsamic Vinegar 

2 TB Bacon EVOO 

salt and pepper

Directions:

Preheat oven to 400 degrees. Cook 5 slices of bacon in frying pan until almost done, let cool and tear into pieces. Toss the brussel sprouts with the oil/vinegar mixture and add salt and pepper to your liking. Mix bacon with brussel sprouts and spread on a baking sheet and bake for 15 minutes! Remove and add dried cranberries. Bake for another 5 minutes. Easy and delicious side to any dish!

Ingredients:

3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch-thick slices
1/2 cup Dark Truffle EVOO
1 (3-inch) rosemary sprig
2 thyme sprigs
1 1/3 cups sour cream
3 tablespoons unsalted butter, softened and cut into pieces

1 tablespoon garlic powder
2 teaspoons kosher salt
1/2 teaspoon finely ground black pepper
Fresh thyme leaves (optional)
Fresh rosemary leaves (optional)

Directions:

1. Cover potatoes in pot with water and bring to boil. Reduce temp and simmer for about 20-25 minutes until potatoes are fork tender. Drain and let sit at room temp until dry.
2. While potatoes are simmering, bring truffle olive oil, rosemary and thyme to gentle simmer for about 10 minutes – until fragrant. Remove from heat and let cool. Strain oil mixture to remove herbs.
3. Mash potatoes with masher and combine with oil mixture, sour cream, salt, pepper and garlic powder. Garnish with herb leaves and drizzle with truffle oil!

Remember eating your moms pork chops and apple sauce? I do! It was one of my favorites! This is an easy twist on that flavor pallet using our Red Apple White Balsamic Vinegar, perfect for the fall season! 

Ingredients

• 2lbs (about 4 medium sized) pork chops
• 2 TB House (Tunisian Blend) EVOO
• 2 TB Red Apple White Balsamic Vinegar
• 1 TB brown sugar
• 1 medium onion – sliced
• 2 medium apples – sliced (I used Gala)
• Salt/pepper

Directions

1. Heat oil in pan on medium heat. Lightly salt/pepper pork chops and cook 3-4 min on both sides. Remove and set aside
2. Add chopped onions, sliced apples, vinegar and brown sugar to pan and cook on med-low heat for 10-12 minutes. Add pork chops back to pan and cook with onions/apples for about 5 minutes.
3. Serve with your favorite veggie side!