Pets need polyphenols/antioxidants too:

Try this recipe for your other loved one: Your best friend who loves you no matter what you look like in the morning: Fido also deserves High Polyphenol (antioxidants) and Oleic Acid (anti-inflammatory) Doggy treats:  High quality extra virgin olive oil is extremely beneficial for overall canine health including coat, skin and joint wellness. Give your bestest friend a healthy snack too!


  • 1 cup organic rolled oats
  • 1 cup of Rice flour
  • 1 tablespoon organic mint, finely chopped
  • 1/2 cup nonfat dry milk
  • 1/2 teaspoon sea salt
  • 2 large organic eggs
  • 1 cup organic, high-oleic, high polyphenol olive oil & peanut butter blended, made with our Organic, Coratina, Hojiblanca, or Picual – (you can use either chunky or smooth peanut butter)
  • 1/2 cup + 1 tablespoon cold water, or enough to make the dough come together.

Make the olive oil peanut butter using the recipe above. Preheat the oven to 300°F. Lightly grease a couple of baking sheets, or line them with parchment. Mix together the rice flour, oats, mint, dried milk, and sea salt. Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly. Add enough water to bring the dough together. Cut and mold to your desired consistency and size. Gather and re-roll the scraps, and continue to cut biscuits until you’ve used all the dough.
To make dog cookies, drop the dough in walnut-sized balls onto the prepared baking sheets. Flatten them to about 1/4″. Bake the biscuits for about 40 to 60 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through. Remove the biscuits from the oven, and cool right on the pans.
Yield: about 42 larger (3 1/2″ dog-bone) biscuits, 60 smaller (round) biscuits. Enjoy!!!!!

Tuscan/Lemon Shrimp Tetrazzini


  • 2 tablespoons Ultra Premium Extra Virgin Olive Oil
  • 1 onion, chopped
  • 8 ounces shrimp, shelled and deveined
  • 8 ounces fresh mushrooms, sliced
  • 2 cloves of garlic
  • 1 diced tomato
  • 1/4 cup all-purpose flour
  • 1/4 cup Heavy Cream
  • 1 teaspoon salt
  • Pepper to taste
  • 2 cups milk
  • ¼ cup of white wine
  • 2/3 package spaghetti
  • 1/4 cup grated Parmesan cheese

Cook spaghetti in a large pot of boiling salted water until al dente. Drain well with cool water. Toss your noodles into a mixing bowl & Top with our Lemon olive oil, garlic olive oil, herbs de Provence or the Tuscan Infused Olive Oil until well coated.

Over a medium-low heat, add olive oil, garlic, mushrooms, tomato & onion stir until onion is soft and caramelized. Combine flour, cream, salt, milk, and white wine in the saucepan. Mix well. Return the saucepan to the heat and cook until sauce thickens. Add in your shrimp, stir until well coated and remove from the heat after 5 min.

Pour sauce into the bowl containing the noodles and mix well.
Sprinkle the Parmesan cheese on top of the mixture and serve with some crusty bread.

Parmesan Rind Broth

PARMESAN RIND BROTHIngredients: (Yields 8 cups)

  • Enough Extra Virgin olive oil to sauté your herbs
  • 1 onion
  • 2 garlic cloves, crushed
  • 1 fennel bulb, chopped
  • 1 Parmigiano Reggiano rind
  • 2 bay leaves
  • 1/2 teaspoon thyme
  • 1 teaspoon whole black or white peppercorns
  • 1/2 parsley bunch, stems and leaves

Directions: (This is Easy!)

    1. Heat 2 to 3 tablespoons of olive oil in a large soup pot. When hot, add the onion, garlic, and fennel. Cook over moderate heat until the vegetables have softened and are beginning to brown. The more caramelized the vegetables are, the deeper the flavor of your broth will be.
    2. Add 2 quarts of water and the rest of the ingredients. Bring to a simmer and simmer for at least one hour, more if you have time. Strain the broth before use or just remove the rind.

Here are five ways to use Parmesan broth:

    1. Chicken or Turkey, plus any other vegetable-based soups or stews
    2. Pots of beans. Parmesan broth goes especially well with white beans and greens, like escarole or kale.
    3. Risotto-so creamy you will love it and won’t get enough
    4. Braising, from vegetables to chicken legs to short ribs
    5. Stuffing with plenty of fresh herbs

Baked Avocado Fries


  • 1/4 cup flour
  • 1 tsp kosher salt
  • 2 large eggs, beaten
  • 1 1/4 cups panko (Japanese bread crumbs)
  • 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
  • Grated parmesan for serving (optional)

Preheat oven to 450. Coat avocado slices in the flour, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet. Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes).


kale-soupTime for some “Comfort Food”, but this is healthier than burgers and fries.


  • 2-3 bunches of fresh Kale rinsed and de-ribbed
  • 1 can of Cannellini beans rinsed and drained
  • ½ quart of chicken broth low sodium
  • 1 large purple onion or of choice
  • 2 celery sticks chopped finely
  • 2 whole diced kielbasa sausages
  • 2 garlic cloves
  • 1 oz. of our Tuscan infused olive oil
  • 2oz. Serrano Chili pepper infused honey vinegar
  • Sea Salt & pepper to taste

After sautéing the sausages, garlic, onion & celery, add all ingredients to your slow cooker and cook for 6 hrs. You can use chicken instead of the Kielbasa sausages if you prefer, but add in a little smoked meat for that rich flavor.





For the sauce:
¼ cup Black Berry Ginger balsamic vinegar
3 OZ. Blood Orange Olive Oil
2 Tbsp soy sauce
¼ cup honey
1 clove garlic, crushed
1 tsp finely minced fresh rosemary
¼ tsp salt & a few grinds black pepper
For the cauliflower:
One large head cauliflower
½ cup flour
½ cup milk of choice


For the sauce:
Combine all of the sauce ingredients in a bowl and whisk together. Set aside.
For the cauliflower:
Preheat your oven to 450°F, use parchment paper to catch the caramelization run off and just toss in the trash.
Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
Whisk together the flour and milk in a bowl.
Toss the cauliflower in the batter until thoroughly coated.
Arrange the cauliflower on the baking sheet in a single layer.
Bake for 15-20 minutes, or until slightly less done than you want them.

Remove from the oven and pour the sauce over the cauliflower.
Return to oven for another 5 minutes.
Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet to coat.
Return to the oven for another 5 minutes.

Easy 30 min.

Website: Cupcakes and Kale Chips

Edible Salad Boats


Peel your endive leaves and place them on a platter in a circular pattern. Put them back into the fridge to stay cool & crisp.

In a separate bowl blend in chopped cranny smith apples, our White Cranberry Pear balsamic vinegar & Blood Orange Olive Oil or a Peppery Ultra Premium Extra Virgin Olive oil and cracked black pepper to marinade for an hour. Toss in some crumbled blue cheese, bacon, diced red and yellow sweet peppers & crushed walnuts.

Spoon in the mixture into the larger spoon end of the endive leaf and serve. Easy!! and very tasty!!

Greek Lemon Soup

Greek_lemon_soupAnother Holiday Appetizer or just because it’s getting colder…


  • 2 cups low-salt chicken broth
  • 1 cup water
  • 3 Large Chicken Breasts
  • 2 large peeled carrots diced thinly
  • ½ cup of chopped kale
  • 3 tablespoons fresh lemon juice
  • 2 large eggs, lightly beaten
  • 1 cup hot cooked long-grain rice
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • ½ teaspoon minced or garlic powder
  • 2 tablespoons Myer Lemon Infused Olive Oil
  • 6 lemon slices

Heat the broth and water in a medium saucepan over medium-high heat while adding in the garlic, lemon juice, carrots, kale, lemon olive oil & pepper.

Gradually add hot broth mixture to eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until slightly thick (about 15 minutes), stirring constantly.

Reduce the heat and let simmer while braising 3 chicken breasts until brown on each side and done. Dice up the chicken and add to your broth. Keeping the heat low and at a simmer, stir in your rice & pepper.

Ladle soup into bowls; serve with lemon slices.

CRUSTY BREAD: Compliments of Joy Hamner



  • 3 cups unbleached all purpose flour
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon Instant or Rapid-rise yeast
  • 1 1/2 cups water

Dip into our Tuscan, Garlic, Butter or Wild Mushroom & Sage Olive Oil for some fun!

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

Maple Orange Pumpkin Butter


  • 3 cups pumpkin pureed
  • 1/2 cup raw honey
  • 1/4 cup brown sugar
  • 4 tbs Blood Orange Olive Oil
  • 2 tbs Maple Balsamic Vinegar
  • 1 tsp lemon zest
  • 2 tbs vanilla extract
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp fresh ginger
  • 1/2 tsp clove spice

Mix it all together and let it simmer on low heat for many hours. The longer it simmers the thicker it becomes.

This delicious mixture has an unlimited amount of possibility. Try it out on your morning bowl of oatmeal or perhaps on a slice of toast. Adding a spoonful to a bowl of yogurt or ice cream is a great idea too!