• Instagram
  • Facebook
  • Twitter

Walla, Walla, WA | 509-529-7537

Kale Chips

Start by washing the kale and removing the ribs as best you can. Then, preheat your oven to 275, gently place the kale on a baking sheet, add a sprinkle of salt, and generously drizzle olive oil over them.Bake until the edges are brown but not burnt (10-15 minutes).

Summer Coleslaw

Summer coleslaw is best when made with a blend of your favorite shredded vegetables.

Once combined in a bowl, drizzle a few tablespoons of regular or flavored olive oil (hint, go for citrus!) along with a dash of balsamic glaze, lime juice, salt, pepper, and a touch of agave for sweetness.

Spiced Pomegranate Sparkler

Serves 1

1 teaspoon D’Olivo Cinnamon Pear Balsamic Vinegar
1 teaspoon pomegranate juice
4 ounces sparkling wine
1 teaspoon pomegranate seeds
A drizzle of D’Olivo Blood Orange Olive Oil

In a small bowl, toss the pomegranate seeds with Blood Orange Olive Oil. In a champagne flute, add the balsamic vinegar and pomegranate juice. Pour in the sparkling wine and garnish with orange-scented pomegranate seeds. Cheers!

Crunchy Harissa Lemon Pickled Vegetables

1 quart mixed chopped vegetables- romanesco, carrots, fennel, celery, radishes, purple onion
¾ cup champagne or sherry vinegar (available in our store)
¾ Ultra premium olive oil (available in our store)
1 jar Moroccan Preserved Meyer Lemon Paste (available in our store)
2 tablespoons Harissa Spice (available in our store)
1 tablespoon Honey (available in our store)

Combine all ingredients in a large bowl and stir to combine. Transfer the mixture to an airtight jar and allow to sit 8-24 hours at room temperature. The vegetables will release water as they pickle so if the liquid doesn’t cover them at first, don’t worry! If possible, flip the jar upside down half way through pickling to allow the flavors to flow through.

Orange Tarragon Halibut with Honey

4 – 6 oz halibut fillets
2 tablespoons honey
4 tablespoons Orange Tarragon Compound Butter (see recipe below)
Lemon or orange slices for garnish

Preheat the oven to 400 degrees.Prepare four pieces of parchment, one for each piece of fish.Working on a large sheet pan, place one piece of fish on each piece of parchment, top with 1 1/2 teaspoons of honey and 1 tablespoon of the compound butter. Seal the parchment packets and slide the baking sheet into the oven.Cook 12-14 minutes until the packets have ballooned up and you can hear the juices sizzling inside. Carefully open the packets and slide the fish onto a prepared plate.

Orange Tarragon Compound Butter

1 cup (2 sticks) unsalted butter, softened
2 tablespoon Orange Tarragon blend (Available at D’Olivo)
1 tablespoon fresh parsley, minced
1 tablespoon fresh tarragon, minced
1 tablespoon fresh orange zest
1/4 teaspoon flake salt1 teaspoon freshly ground Indian Coriander

In a medium bowl, use a fork or pestle to mash the butter till smooth and slightly fluffy. Add the rest of the ingredients and mix thoroughly. Adjust seasonings to taste.Cut two pieces of plastic wrap about 12” long. Drop the butter by spoonfuls along the centers to form a log on each piece. Fold plastic over, and press butter into a smooth, even log about 1-1/2” in diameter. Wrap tightly, and twist the ends to compress the log further. Refrigerate for up to 1 week, or freeze for up to 1 month.

Easy Summer Salad

Looking for a ridiculously easy summer salad? Try fresh cut cucumbers drizzled with Dill Infused Olive Oil and sprinkled with sea salt.

Perfect as a side dish at a picnic or at an afternoon barbecue. Incredibly refreshing and truly delicious.

Balsamic Cured Beef Jerky


2 pounds beef round steak, cut into very thin strips across the grain
1/4 cup soy sauce
3 Tablespoons Traditional Balsamic
2 Tablespoons natural liquid smoke
2 Teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon hot red chili flakes (optional)


Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using).

Mix to assure the meat is evenly coated and cover and marinate in the refrigerator for 8 hours or overnight.

Remove meat from bowl and arrange the meat strips on the tray of a dehydrator and dry at your dehydrator’s highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

Mandarin Fused Olive Oil Granola

3 cups oats
1 cup chopped nuts (almonds & pecans)
1/2 cup pumpkin seeds & sunflower seeds
1/2 cup honey
1/4 cup traditional balsamic
1 tsp salt
1/4 cup Fused Mandarin Olive Oil

Toss all in a bowl to mix ingredients well and bake on a cookie sheet at 300F for 40 minutes, stirring occasionally.

Blueberry Lemon Agrumato Olive Oil Sour Cream Bundt Cake

For The Cake
2 1/2 cups unbleached all purpose flour
1 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup sour cream
2 large eggs
1/2 cup lemon agrumato olive oil + 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 cups washed and dried blueberries (1/2 cup reserved)

For the Simple Syrup Lemon Glazed Blueberries
1/2 cup granulated sugar
2 tablespoon fresh lemon Juice or the juice of 1 large lemon


Preheat the oven to 350 F.

Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.

In a large bowl, beat the sugar and eggs together until light yellow and thickened. Add the olive oil, lemon zest, vanilla, and sour cream.

In another bowl, whisk together the dry ingredients. Add to the wet ingredients and whisk until no dry spots of flour remain. Fold in the blueberries reserving 1/2 cup for decoration.

For the glaze, mix together the lemon juice and sugar in a microwave proof bowl. Heat for 1 minute on high. Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.

Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean. Allow to coll for at least 20 minutes before inverting.

Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat. Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake. Serve immediately.

Serves 8-10