• One 1 1/2-pound salmon fillet, or two 12-ounce fillets, preferably wild-caught
• 2 tablespoons Myer Lemon Olive Oil
• Salt and fresh ground black pepper
• 1 to 2 teaspoons of Dill Olive Oil, plus more for serving
• 1 lemon, sliced
• 1/2 cup dry white wine

• Preheat oven to 325 degrees F.
• Lightly oil and season both sides of the salmon with salt and pepper.
• Arrange lemon slices and fresh herbs on the bottom of a baking dish large enough to fit the salmon, and then place the salmon, skin-side down, onto the bed of lemon and herbs.
• Pour wine (or stock) into the baking dish, and then cover with aluminum foil. Bake the salmon about 12 to 30 minutes, depending on the thickness of the fillets; the salmon will begin to flake. Check the salmon after 10 minutes to see its progress.
• Take the salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time). Sprinkle some more fresh herbs on top and serve!

Ingredients:

10 Strawberries (halved or quartered)

3 cups of your favorite spring greens / lettuce

Goat cheese crumbles (optional)

¼ C chopped pecans or walnuts (optional)

Chocolate Strawberry Vinaigrette

⅓ cup Strawberry EVOO

½ cup Chocolate Dark Balsamic Vinegar

2 Tbs fresh lemon juice

1 garlic clove minced

1 ½ tsp salt

½ tsp pepper

Directions

Combine all vinaigrette ingredients except olive oil in a blender. While blending on low, add Strawberry Olive Oil slowly until combined. Pour over salad ingredients to your liking! Enjoy!

Ingredients:

3 lbs of pork ribs

Marinade
1 C Roasted Garlic EVOO
1 1/2 cups Chocolate Dark Balsamic Vinegar
2 garlic cloves (minced)
salt and pepper

Dry Rub
1 Rack of pork ribs
2 tbsp chipotle powder
2 tbsp paprika

1 tbsp cumin
1/2 tsp cayenne Pepper
salt and pepper to taste

Directions:

1. Combine marinade ingredients and place in ziplock bag with pork rib meat for 24 hours.
2. Preheat oven to 325 degrees F
3. Arrange ribs in a 9x13in baking dish
4. Mix dry rub ingredients together. Remove ribs from marinade and blot dry; discard remaining marinade. Cover ribs with rub mixture.
5. Cover baking dish with lid or tin foil and bake for 2 hours or until tender.
6. Once tender, remove from baking dish and put on broiler safe baking sheet so the fat is exposed.
7. Turn oven to broil and baste ribs with extra marinade mixture that was put aside. Broil for about 3-4 minutes. Baste one more time then serve alongside your favorite mashed potatoes and veggie!

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!