Archives: Recipes

There’s a reason olive oil and lemon belong together, and these bars make the case in one bite. Swapping butter for our Eureka Lemon Fused Olive Oil gives the crust a tender crumb and threads bright citrus through every layer, since the oil is pressed with whole fresh lemons right alongside the olives. The filling sets into a silky, tart custard, finished with a dusting of powdered sugar and a pinch of flaky sea salt for contrast. Want to take them over the top? Drizzle the cooled bars with a few drops of our dark Blueberry or Raspberry balsamic before serving.

Makes one 8×8 pan, about 16 bars

Crust

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/4 tsp fine salt
1/2 cup extra virgin olive oil (a mild, buttery oil works best)

Filling

4 large eggs
1 1/4 cups granulated sugar
1 tbsp lemon zest
2/3 cup fresh lemon juice (about 4 lemons)
3 tbsp extra virgin olive oil
1/4 cup all-purpose flour
Flaky sea salt and powdered sugar, for finishing

Instructions

Heat oven to 350°F. Line an 8×8 pan with parchment, leaving overhang on two sides.

Stir together flour, powdered sugar, and salt. Add olive oil and mix until a soft dough forms. Press evenly into the pan.
Bake the crust 20 to 25 minutes, until lightly golden at the edges.

While it bakes, whisk eggs and sugar until smooth. Whisk in zest, lemon juice, and olive oil, then whisk in flour until no lumps remain.

Pour the filling over the hot crust and bake 18 to 22 minutes, until the center is just set.

Cool completely, then chill at least 1 hour. Lift out, slice, dust with powdered sugar, and finish with a pinch of flaky sea salt.

Ribs take a little time, but they don’t take much effort. This recipe does most of the work for you. The glaze comes together in minutes and the combination of smoky chipotle and dark chocolate turns into something deeply savory on the grill — not sweet, not spicy, just exactly right. Make these once and they’ll become your go-to for the rest of the summer.

Ingredients

For the Ribs:
2 racks baby back ribs
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon smoked paprika
2 tablespoons Chipotle olive oil

For the Glaze:
3 tablespoons Chipotle olive oil
3 tablespoons Dark Chocolate balsamic
1 tablespoon honey
1 clove garlic, minced
Salt to taste

Instructions

Remove the membrane from the back of the ribs and rub them all over with the Chipotle olive oil, salt, pepper, and smoked paprika. Let them sit at room temperature for 30 minutes while your grill heats up.

Set your grill up for indirect heat at around 300°F. Place the ribs meat side up over the indirect side, close the lid, and cook for two to two and a half hours until the meat is tender and has pulled back slightly from the bones.

While the ribs cook, whisk together the glaze ingredients in a small bowl and set aside.

When the ribs are ready, move them over direct heat and brush generously with the glaze. Cook for three to four minutes per side, glazing once more on each side, until caramelized and slightly charred at the edges.

Rest for ten minutes before slicing. Serve with whatever’s coming off the grill alongside them.

This balsamic glazed salmon has become a weeknight staple for good reason. The glaze takes about two minutes to pull together, and the combination of a rich dark balsamic with a touch of Dijon and honey is just complex enough to feel intentional. The key is using a balsamic with real depth. A thin, overly sweet vinegar won’t reduce into the same glossy, clinging glaze that makes this dish worth making. D’Olivo carries several aged balsamics that work beautifully here, and the team is always happy to point you toward the right one.

Ingredients

4 salmon fillets, about 6 oz each
3 tablespoons D’Olivo dark balsamic vinegar
1 tablespoons D’Olivo extra virgin olive oil
1 garlic clove, minced
1 teaspoons Dijon mustard
1 teaspoons honey
1 teaspoons salt
1 pinch black pepper
2 tablespoons fresh parsley, chopped

Directions

Make the glaze: Whisk together 3 tablespoons D’Olivo dark balsamic vinegar, 1 garlic clove, minced, 1 teaspoons Dijon mustard, and 1 teaspoons honey in a small bowl. Set aside.

Season the salmon: Pat the 4 salmon fillets, about 6 oz each dry and season all over with 1 teaspoons salt and 1 pinch black pepper. Heat 1 tablespoons D’Olivo extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.

Sear: Place the salmon skin-side up in the pan. Sear for 3 minutes without moving it. Flip, brush generously with the balsamic glaze, and transfer the pan to a 400°F oven.

Finish in the oven: Roast for 6 to 7 minutes, until the salmon is cooked through and the glaze is set. Garnish with 2 tablespoons fresh parsley, chopped and serve.

This lemon roasted asparagus is one of those side dishes that looks impressive but comes together in about 15 minutes. The secret is using a good lemon-fused olive oil, which brings a brightness that regular olive oil and a squeeze of lemon can’t quite replicate. Topped with shaved Parmesan and a little flaky salt, it’s the kind of dish that earns compliments at a dinner party and works just as well on a Tuesday night.

Ingredients

1 bunch fresh asparagus, woody ends trimmed
3 tablespoons D’Olivo lemon-fused olive oil
0.5 ounces Parmesan, shaved
1 lemon, zested
1 pinch flaky sea salt
1 pinch black pepper

Directions

Prep the asparagus: Preheat your oven to 425°F. Arrange the asparagus on a sheet pan in a single layer. Drizzle with 3 tablespoons D’Olivo lemon-fused olive oil and season with 1 pinch flaky sea salt and 1 pinch black pepper. Toss to coat.

Roast: Roast for 10 minutes or until the tips are lightly crisped and the spears are just tender. Thinner asparagus will cook faster, so check at 8 minutes.

Finish and serve: Transfer to a platter. Top with shaved 0.5 ounces Parmesan, shaved and a little 1 lemon, zested. Drizzle with a touch more olive oil before serving.

Ingredients

For the Dutch Baby:

3 eggs
½ cup flour
½ cup whole milk
2 tablespoons Lemon olive oil, plus more for the pan
1 tablespoon sugar
Pinch of salt
Powdered sugar for serving

For the Lavender Balsamic Strawberries:

1 pint fresh strawberries, hulled and sliced
2 tablespoons Lavender balsamic
1 teaspoon sugar

Directions

Start the strawberries first. Toss the sliced strawberries with the Lavender balsamic and sugar and let them sit at room temperature while you make the Dutch baby. They’ll soften slightly and the balsamic will turn into a light syrup.

Preheat your oven to 425°F. Put a 10-inch cast iron skillet or oven-safe pan in the oven while it heats.
Whisk together the eggs, flour, milk, Lemon olive oil, sugar, and salt until smooth. The batter will be thin.

Carefully remove the hot pan from the oven and add a small drizzle of Lemon olive oil, swirling to coat. Pour in the batter and return the pan to the oven immediately.

Bake for 18 to 20 minutes until puffed and deep golden at the edges. Don’t open the oven while it bakes.

Remove from the oven, dust with powdered sugar, and spoon the strawberries and their syrup right over the top. Serve immediately.

Bright, fresh, and ready in under 30 minutes. Serve it warm on a cool spring evening or chilled for something a little lighter.

Ingredients

2 tablespoons D’Olivo extra virgin olive oil, plus more for serving
1 medium yellow onion, roughly chopped
3 garlic cloves, smashed
4 cups fresh or frozen peas
3 cups vegetable broth
0.3 cups fresh mint leaves, loosely packed
1 lemon, juiced
1 teaspoons salt
1 pinch black pepper

Directions

Soften the aromatics: Warm 2 tablespoons D’Olivo extra virgin olive oil, plus more for serving in a large pot over medium heat. Add the 1 medium yellow onion, roughly chopped and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent. Add the 3 garlic cloves, smashed and cook one minute more.

Cook the peas: Pour in the 3 cups vegetable broth and bring to a gentle boil. Add the 4 cups fresh or frozen peas and cook for 3 to 4 minutes, just until the peas are tender and bright green.

Blend: Remove from heat. Add the 0.3 cups fresh mint leaves, loosely packed and 1 lemon, juiced. Use an immersion blender (or transfer in batches to a regular blender) and blend until very smooth. Season with 1 teaspoons salt and 1 pinch black pepper.

Serve: Ladle into bowls and finish with a swirl of good olive oil and a few fresh mint leaves. Serve warm or let it cool and refrigerate for a chilled version.

Notes

A lemon-fused olive oil from D’Olivo makes a beautiful finishing drizzle here. A few shavings of Parmesan or a dollop of crème fraîche on top never hurts either.

Ingredients

1 baguette, sliced 1/2 inch thick
3 tablespoons D’Olivo extra virgin olive oil
1 cups fresh ricotta
2 cups fresh strawberries, hulled and sliced
2 tablespoons D’Olivo dark balsamic vinegar
10 fresh basil leaves
1 pinch flaky sea salt
1 pinch black pepper

Directions

Toast the bread: Brush both sides of each baguette slice with 3 tablespoons D’Olivo extra virgin olive oil. Arrange on a baking sheet and toast in a 400°F oven for 8 to 9 minutes, flipping once, until golden and crisp.

Macerate the strawberries: Toss the sliced strawberries with 2 tablespoons D’Olivo dark balsamic vinegar and a pinch of 1 pinch black pepper. Let them sit for at least 10 minutes. They’ll soften slightly and release a little juice.

Assemble: Spread a generous spoonful of 1 cups fresh ricotta onto each crostini. Top with the macerated strawberries and a leaf or two of 10 fresh basil leaves. Finish with a pinch of 1 pinch flaky sea salt and serve right away.

Notes

Any of D’Olivo’s dark balsamics work well here. The traditional aged balsamic is a classic choice, but a strawberry or fig balsamic takes it in a fun direction. Stop by the tasting bar to find your favorite.

Ingredients

4 whole wheat pita breads
1 cup cooked chickpeas, rinsed and drained
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup feta cheese, crumbled
1/4 cup Kalamata olives, pitted and sliced
1/4 cup fresh parsley, chopped
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste

Directions

Begin by preparing the tahini dressing. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper until smooth. If the dressing is too thick, add a little water to reach your desired consistency.

In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, feta cheese, olives, and parsley. Gently toss the ingredients together until well mixed.

Warm the pita breads slightly in a dry skillet or microwave to make them more pliable. Cut each pita in half to create pockets.

Stuff each pita half with the chickpea mixture, generously drizzling the tahini dressing over the filling.

Serve immediately, or wrap in foil for a delicious on-the-go meal.

Ingredients

For the Chicken:
1 lb boneless, skinless chicken breast, grilled or seared
1 1/2 tbsp honey
Juice of 1 lime
1 clove garlic, minced
1/2 tsp paprika
Salt & pepper to taste
For the Salad Boats:
4–5 large romaine lettuce leaves (whole, for boats)
1 ripe avocado, diced
1 cup seasoned croutons
¼ cup freshly grated Parmesan cheese
Black pepper to taste

For the Caesar Dressing:
1/3 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp Worcestershire sauce
1 clove garlic, finely minced
2 tbsp grated Parmesan
Salt & cracked pepper to taste

Directions

Grill or sear your chicken breasts until golden and cooked through (about 6–7 minutes per side, depending on thickness).
In a small bowl, mix together honey, lime juice, minced garlic, paprika, salt, and pepper.
Once the chicken is cooked, remove it from heat, brush or toss with the honey lime mixture, and let it rest for 10 minutes.
Slice into bite-sized pieces.

In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, garlic, and Parmesan until creamy.
Season with salt and freshly cracked black pepper to taste. Set aside.

Lay out washed and dried romaine leaves on a serving platter.Add a layer of chopped honey lime chicken into each boat.Top with diced avocado and a small handful of croutons. Drizzle Caesar dressing over each salad boat. Sprinkle Parmesan and finish with a bit more cracked black pepper.

Serve your salad boats as a fun appetizer, light lunch, or a casual dinner. Add extra lime wedges for a zesty finish!

Ingredients:

3 tbsp UP Olive oil (divided)
3 medium Bell peppers (cut into strips)
1 large Yellow onion (sliced into half moons, the same width as the pepper strips)
1/2 tbsp Dried basil
1/2 tbsp Dried oregano
1/2 tsp Sea salt
1/4 tsp Black pepper
4 cloves Garlic (minced)
5 medium Italian sausage links (regular, Italian, or spicy)
3/4 cup Balsamic vinegar (traditional, fig, pomegranate)
Fresh basil (optional, for serving)

Directions:

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the peppers and onions to the pan. Season with dried basil, dried oregano, salt, and pepper. Cook for 5-10 minutes, stirring occasionally, until the vegetables are browned and just starting to get tender.

Reduce the heat to medium-low. Push the veggies to the sides and add a tablespoon of oil in the middle. Add the minced garlic to the oil and saute for about 1 minute, until fragrant, then mix in with the vegetables. Transfer the veggies to a bowl and cover to keep warm.

Add another tablespoon of olive oil to the pan over medium-high heat. Add the sausage links and cook for 2-3 minutes per side, until browned.

Reduce the heat to low and add the balsamic vinegar (it will sizzle). Cover loosely (allowing steam to vent) and cook for 10-12 minutes, flipping halfway through, until the sausage is cooked through. Stir the sauce a little when you remove the lid to flip.

Remove the pan from heat. Transfer the sausage to a cutting board, leaving behind the balsamic glaze formed at the bottom of the pan, and let it rest for 5 minutes, then cut into slices.

Return the sliced sausage, peppers, and onions to the pan. Stir to coat in balsamic glaze. Cook for 1-2 more minutes, until everything is nice and hot.

Serve sausage and peppers with a drizzle of balsamic glaze from the pan, and fresh basil if you like.