Spatchcock Chicken

This technique makes grilling your whole chicken so much easier. #Spatchcock chicken.. Marinate the chicken at least an hour before grilling or oven roasting. Here we used a combination of two of our olive oils: Smoked & Persian Lime with Sicilian lemon Balsamic vinegar, lemon juice & a dry rub with smoked paprika.

Grilled Cabbage Wedges

SUMMERTIME 4TH OF JULY Grilled Cabbage Wedges


  • 2 Small-Med. Heads of Cabbage cut into horizontal quarters or thirds (sliced thickly)
  • 2 Sweet Vidalia Onions also sliced thickly.
  • Create a marinade for the Wedges by blending together our Milanese Gremolata Olive Oil, Serrano Chili Pepper Honey Vinegar & whole grainy mustard. Generously drizzle the marinade onto each wedge and smooth over each using a spoon or basting brush.

Wrap a sweet red bell pepper with bacon &  top each wedge with a slice of Jalepeno and/or a thick slice of a Hanover Tomato. Salt & Pepper to taste.  Cook on a charcoal/propane grill or in the oven for 25 min on 380 degrees until bacon is cooked.  ENJOY!!!!  Happy 4th of July Everyone!



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Salmon Cakes with a Tangy (Sweet & Spicy) Mango & Butternut Squash Chutney

Salmon cakes paired with Tangy (sweet & spicy) Kolsch Craft Beer Mango & Butternut Squash chutney. Perfect for spring time!

Ingredients for the Salmon Cakes:

1 lb Fresh, Local salmon or two cans (drained; bones pinched; great vitamins)

½ tsp thyme

½ tsp oregano

½ tsp dill

1 tablespoon minced garlic

Salt & Pepper to taste

Juice of two lemons

4 oz. of the Kolsch beer

Tuscan Olive oil for sautéing cakes (approx. 2.5 oz.)

1 ½ cups panko

2 eggs (reserve one for coating the cakes)

Ingredients for the Kolsch Mango Chutney

2 cups cubed combination of mangoes, onions & butternut squash

1 tablespoon sliced sundried tomatoes

1 tablespoon orange marmalade

1 teaspoon pepper jelly

Juice of one lemon

2 teaspoons Extra virgin olive oil for sautéing veggies

1 pint Growlers to Go Kolsch (you are not using the entire pint, but drinking some too J

1/2 cup of dried blueberries & cranberries

1 dash of garlic powder, pepper and red pepper flakes if desired



Sauté butternut squash, mangoes, onion, sundried tomatoes & onions on medium heat using an extra virgin olive oil until softened.  Add in 1/2 cup of the Kolsch Craft Beer, the juice of one lemon, marmalade & peppery jelly.  Let the Chutney reduce to a desired thickness.  Remove from the heat and let the Chutney cool.  Approx. 17 min. reduction time.

Salmon Cakes:

If you are using fresh salmon, slice the salmon into thin strips and run it through a processor with a few pulses until you have a creamy consistency.  If you are using canned salmon, drain the salmon & make sure to get your hands into the mix and pinch the bones (don’t remove them because they are very healthy for you omega 3’s, 6’s & 9’s).  Add your herbs, and 2 oz. of the Kolsch craft beer & juice of one lemon.  Add 1½ cups panko mix & one egg.  Blend together and form the cakes to desired size.

Dip the cakes into the other beaten egg, and then press them in the remaining panko until they are covered and let chill in the refrigerator for 15-20 min. to firm up.  Get a pan nice and hot (med. high using our extra virgin olive oil) and brown both sides of the salmon cakes quickly.  Reduce your heat to med-low for 15 more minutes to cook the inside of your cakes or you can bake them in the oven to finish them off after browning them.

Compliments of Kellerbier Kolsch (Growlers to Go: Short Pump has it)

Mad Fox – Falls Church, VA

Kolsch Ale – 4.4% ABV

Drink the remaining Beer.  Enjoy!





●2 pounds of sliced smoked beef brisket from your Grocer or shaved left over beef brisket
●1 small onion chopped or 4 julienned spring onions
●2 celery stalks diced fine
●2 large peeled and julienned carrots
●3 large white potatoes quartered
●1/2 gallon bag of fresh string beans or 2 large handfuls
●¼ tsp. oregano
●¼ tsp. basil
●3 garlic cloves smashed or 1 tsp minced garlic
●1 oz of our extra virgin olive oil or flavor infused
●1 large box of beef stock (3 lbs.) homemade beef bone stock or vegetable stock
●2 tablespoons of our Neapolitan or Serrano Honey vinegar
●Salt & pepper to taste
●1 tablespoon of cornstarch for thickening.

Preparation: You can use a stew pot, slow cooker or an instapot in this recipe:

Sauté & sweat your onions, celery, carrots, potatoes, string beans and garlic using our extra virgin olive oil and set to the side. You are not cooking the veggies here, you are sweating them or blanching them to break open the membranes and allow the natural flavor and sugars to be released from the veggies. Open a full box of 3 lb. low sodium beef broth or fresh stock and pour this into your slow cooker on high. Add in your veggies & the smoked brisket. Let your stew cook on high for 2 hrs. Reduce the heat to medium. Add in your herbs, salt & pepper and your vinegar. Let the stew simmer another hour or two depending upon your cooking vessel.

Slowly stir, in a separate cup of warm water, one tablespoon of corn starch and blend into your stew, stirring occasionally until incorporated. Reduce your heat to low while you bake some cornbread for dipping.


Fresh Snapper, Mediterranean style

Time to get into the grilling season:


  • 4 pieces of snapper fillet
  • 6 tbsp extra virgin olive oil
  • 2 tbsp finely sliced lemon & thyme
  • Freshly ground black pepper
  • 4 small zucchinis, cut in half lengthwise
  • Salt
  • 3 tsp pine nuts, toasted
  • 12 cherry tomatoes, quartered
  • 8 basil leaves, finely sliced
  • Juice of 1 lemon

Dry the snapper fillets using paper towels. Place fillets on a plate and coat with
extra virgin olive oil and the lemon thyme, and season with freshly ground black pepper.
Coat the zucchinis with 2 tbsp Fruity extra virgin olive oil and season with salt and pepper.
In a bowl mix the pine nuts with the cherry tomatoes, basil leaves, lemon juice and remaining 2 tbsp olive oil.
Grill the fish and zucchini for 3-4 minutes on each side. Season the fish with salt. Serve the fish and zucchini on 4 plates, spooning the dressing over the fish.

Bon appétit!

Lemon Basil Pasta with Peas


  • 8 oz whole wheat linguine
  • 2 Tbsp butter infused olive oil
  • 2 shallots, finely chopped
  • ½ cup chicken stock
  • 1 cup peas, I used frozen
  • 1 lemon for zest
  • 1 tsp. Lemon infused olive oil
  • ½ cup sour cream
  • ¼ cup Parmesan, grated
  • ¼ cup basil
  • Fresh cracked black pepper


Bring a pot of salted water to boil and add the pasta. As that is working, add your butter infused olive oil in a large pan.  Add the shallots and allow to cook until soft, about 3 or 4 minutes. Then add the chicken stock and allow it to reduce by half.  When ready, add in the peas and the zest of ½ a lemon.

Remove the sauce pan from the heat and add the sour cream. Mix gently to allow the cream to melt and create the sauce. Be careful not to melt the cream all the way and make your sauce runny.

As soon as the pasta is done, drain and add to the sauce and peas mixture. Mix to incorporate the sauce evenly throughout.  You can add some of the pasta water if it’s too dry.

For an extra kick of lemon and a pretty garnish, cut the zested lemon in half and sear on a very hot skillet or grill for 1 to 2 minutes. Add the juice of the grilled lemon to the pasta.

Sprinkle with the grated Parmesan, basil, and fresh cracked pepper. Serve with a side of grilled lemon.


October 2, 2015 at Bon Secours


October 2, 2015 from 2:30 to 8:30 p.m., we will be part of the Bon Secours Health System’s ANNIVERSARY celebration.

Join us there for a fun time as we gather together with other wonderful vendors to celebrate Bon Secours St. Francis’ Italian Theme of Eating Healthy!

September 10, 2015 at Stony Point Surgery Center



On September 10, 2015, we will be hosting a private event for the staff at Stony Point Surgery Center as a special treat to them and for doing such a fabulous job with their patients and our community. Learn more at

August 22, 2015 at our Bellgrade Store

Be savvy and well, with Gabrielle!

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Stop by and join us at our store in Midlothian, for our 2nd Free Cooking Demonstration with “Chef Gaby.” Gabrielle Tenney, has returned to the States from traveling with her Mom & Sister to Portugal, Spain and India. She will have some wonderful Flavor profiles going on at The Olive Oil Taproom!

She will be creating some wonderful dishes using our products. We will have our Gravenstein apple white balsamic Sangria, and she will be making “APPLE TINI’S” using the same balsamic vinegar.

We will have tapenades, crackers, and some ice cream to sample any of our Aged Balsamic Vinegars or our fruit infused extra virgin olive oils. Yes, you can put vinegar and extra virgin olive oil on ice cream if you believe it.

Featured dishes include:

  • Gazpacho with ShrimpSalad and Citrus Fenel Salt
  • Chickpea Masala with Blood Orange Harissa Olive Oil
  • Apple Martini with Gravenstein Apple Balsamic

Learn more about Gaby at