Preheat oven to 450 degrees. Make a bed of the sliced onion in a large baking pan. Wisk balsamic and EVOO together, pour over onions and toss to coat.
Sprinkle the meaty side of the brisket generously with salt and course ground pepper. Turn brisket over and lay on top of onions, fat side up. Evenly season the top of the brisket with Seneca Seasoning and rub into the meat.
Bake uncovered for 15 minutes. Remove the baking pan and cover tightly with foil. Lower oven temperature to 325. Return covered pan to the oven and bake for 1 ½ hours
Remove pan from oven and let rest (still covered) for 15 minutes. Uncover and let rest for an additional 15 minutes before slicing brisket across the grain. Drizzle meat when plating with pan juices and top with onions.
2 tablespoons F. Oliver’s Sweet Spiced Sugar Spice Blend
⅔ cup F. Oliver’s Petit Beurre Extra Virgin Olive Oil (EVOO)
F. Oliver’s Dark Chocolate Balsamic
Preheat oven to 350 degrees. Lightly grease a 9-inch spring form pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spice blend. In a small bowl mix together the buttermilk and vanilla.
In a stand mixer fitted with a whisk attachment, beat the eggs and granulated sugar at high speed until fluffy and pale, about 5 minutes. Lower the speed to medium-high; drizzle in EVOO, beating until the oil is incorporated. Reduce mixer speed to low. Add half the flour mixture first, the buttermilk second and the remaining flour mixture third mixing each one until just incorporated before adding the next.
Scrape batter into prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Let cool in the pan for 20 minutes then remove pan side and let cool completely.
Serve with a drizzle of balsamic (and fresh fruit and whipped cream, if desired).
¼ c. F. Oliver’s Finger Lakes Fabulous Squash Seed Oil
2 tablespoons F. Oliver’s Cranberry Pear Balsamic
12 Carrots peeled
¼ c. chopped parsley
2 teaspoons. F. Oliver’s Himalayan Pink Salt
Preheat the oven to 400 degrees F.
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1½-inch-thick slices. Toss them in a bowl with the Squash Seed Oil and Cranberry Pear Balsamic.
Transfer to a sheet pan in a single layer and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with parsley, season with Himalayan Pink Salt, and serve.
1 tablespoon F. Oliver’s mulling spices (wrapped in cheesecloth & tied)
salt, to taste
3 tablespoons F. Oliver’s Sage with Wild Harvest Mushroom EVOO, divided 2 cups shitake mushrooms, sliced thinly
1 medium sized apple, diced
1 1⁄2 tablespoons F. Oliver’s Sunday Morning Maple Balsamic
Shaved fontina cheese, for serving
In a medium sized saucepan add barley, onion, half of the garlic, mulling spices in cheesecloth bag, and a touch of salt, and cook according to package directions. Remove cheesecloth bag when barley is cooked.
Meanwhile, heat 1 Tablespoon Sage with Wild Harvest Mushroom EVOO in small sauté pan. Add garlic and mushrooms; sauté until cooked through and season to taste with salt. Stir in diced apples, cover, and remove from heat.
Place Sunday Morning Maple Balsamic Vinegar in the bottom of a small bowl, slowly drizzle in remaining Sage with Wild Harvest Mushroom EVOO, and season to taste.
In another bowl, add barley and mushroom mixtures and fold together. Drizzle vinaigrette over and fold to coat. Top with shaved cheese and enjoy at room temperature, cold, or warmed.
2 ½ pounds fresh green beans, cleaned and cut to fit in 6 ½ pint jars
Clean and sterilize 4 ½ pint mason jars with rings and lids. Divide green beans between the jars.
In a large saucepan, stir together vinegars, oil, water, salt, and Baharat. Bring to a boil and ladle (carefully!) over green beans.
Seal jars with lids and rings; place in a hot water bath and simmer but do not boil for 10 minutes. Cool to room temperature. Test for a good seal by pressing on the center of the lid- it should not move.
Let pickles ferment 24 hours. Enjoy in a Mother’s Day Bloody Mary or on salads and sandwiches.
¼ cup F. Oliver’s Mediterranean Cassis Balsamic Vinegar
¼ cup F. Oliver’s Sage with Wild Harvest Mushroom EVOO
1 teaspoon F. Oliver’s Mulling Spices
¼ cup toasted pumpkin seeds
Salt & pepper
Preheat oven to 400 degrees Fahrenheit. Peel & cut sweet potatoes into 1-inch cubes. Place in large bowl. Cut Brussels sprouts in half & add to bowl. Add EVOO to the vegetables, season with salt and pepper & toss to coat. Roast for 15-20 minutes or until tender.
Add balsamic vinegar & mulling spices to a small saucepan. Bring to boil over high heat, reduce to low & let simmer until reduced by half, about 10 minutes.
Place vegetables in a serving dish, sprinkle with pumpkin seeds & drizzle with balsamic reduction.
¼ cup F Oliver’s Sunday Morning Maple Balsamic Vinegar
¼ cup F Oliver’s Petit Beurre EVOO
2 tablespoons F Oliver’s Petit Beurre EVOO
1 clove of garlic minced
½ cup F Oliver’s Sunday Morning Maple Balsamic Vinegar
1 tablespoon Dijon mustard
F Oliver’s Adirondack Maple Seasoning
Place salmon in a re-sealable plastic bag. Add balsamic and EVOO and massage to thoroughly distribute onto salmon. Allow to marinate for at least one hour in the refrigerator.
Preheat oven to 425. Prepare glaze by heating 2 tbsps. EVOO in a small saucepan over medium high heat. Add garlic and cook for 30 seconds. Add balsamic vinegar, Dijon and salt and pepper to taste. Let simmer, stirring often and watching closely until slightly thickened (about 5 minutes).
Brush salmon with glaze and generously season with Adirondack Maple Seasoning. Roast salmon for 10-12 minutes on foil lined baking sheet or until salmon is cooked through. Drizzle with remaining glaze.
¾ c F. Oliver’s Sweet Rich Cherry Balsamic Vinegar
¾ c F. Oliver’s Heady Garlic EVOO
F. Oliver’s Jamaican Jerk Seasoning
Place chicken pieces in single layer in a 9x13 glass dish or a re-sealable gallon plastic bag. Add balsamic and EVOO and massage to thoroughly distribute onto the chicken. Allow chicken to marinate at least 2 hours in the refrigerator. If marinating in a 9x13 glass dish, flip chicken half way through marinating.
Once marinated, preheat oven to 350 degrees Fahrenheit. Remove chicken from marinade and place on a plate or cutting board. Liberally season each side of the chicken pieces with Jamaican Jerk.
Bake chicken until internal temperature reaches 165 degrees Fahrenheit at the thickest part of the thigh but not touching the bone, about 45-50 minutes.
Allow chicken to rest for 5 minutes before serving.
Firing up the grill for the 4th of July? Try this recipe! The fruitiness of the Raspberry Treat Balsamic Vinegar pairs perfectly with smoke and spice of the Smoky Chipotle EVOO. This recipe also works beautifully with chicken.
Place chops in single layer in a 9x13 glass dish or a gallon re-sealable plastic bag. Add balsamic and EVOO and massage to thoroughly distribute onto the pork chops. Allow chops to marinate at least 2 hours in the refrigerator. If marinating in a 9x13 glass dish, flip chops half way through marinating.
Once marinated, warm grill. Remove pork chops from marinade and place on a plate or cutting board. Season each side of chops with Empire Butcher’s Rub.
Grill chops until internal temperature reaches 145 degrees Fahrenheit, about 4 minutes each side.
2 Tablespoons F. Oliver’s Garden Fresh Gremolata EVOO, plus more for drizzling
1 medium red onion, minced
4 rounded cups cubed bread, loosely packed (use a combination of wheat, white, etc for variety)
1 Tablespoon F. Oliver’s Seneca Seasoning
½ cup crumbled feta cheese
6 eggs, lightly beaten
1 cup heavy cream
1 cup 2% milk
Preheat oven to 375 degrees and generously oil an 8 ½ x 11 casserole dish (use Garden Fresh Gremolata EVOO or spray). Heat Garden Fresh Gremolata EVOO in a medium-sized saute pan, and saute onion until soft. In a large bowl toss bread cubes with sautéed onion and Seneca Seasoning until well coated, and gently stir in ¾ of the feta cheese.
Fill casserole dish with bread mixture. In a medium bowl beat together milk, cream, and eggs. Pour cream mixture over bread. (It’s okay if the bread sticks out of the custard on top- this will make the bread crispy!). Bake 40-55 minutes or until a knife inserted in the middle comes out clean.
To serve drizzle with Garden Fresh Gremolata EVOO and sprinkle with remaining feta cheese.
For a more elegant brunch option, fill muffin tin ¾ full with bread mixture. Pour cream mixture over bread in tins. Bake at 375 degrees for 30-45 minutes or until a knife inserted in the middle comes out clean.
Optional: add browned ground turkey or breakfast sausage to bread mixture before adding to casserole.
Any lover of eggs for breakfast, lunch or dinner will find this perfect to get into the spirit of Spring! Our lovely Single Varietal Extra Virgin Olive Oils (EVOOs) are the perfect match to such a light and fresh recipe. Whether you prefer a buttery and mild California Sevillano or a robust and peppery MalgarejoHojiblanca, any of F. Oliver’s Single Varietal EVOO’s will work beautifully.
Bring 1-inch salted water to a boil in a large skillet for asparagus
Bring 3-inch water to a boil, reduce to simmer in a saucepan for the eggs
Toast bread in preheated oven for 5-8 minutes or until desired doneness.
In the large skillet, add asparagus in one layer. Cook until tender, about 5-7 minutes. Drain, and transfer to a serving platter. Sprinkle with salt and pepper, and drizzle with extra virgin olive oil.
Meanwhile, tip eggs into simmering water. Cook until desired doneness.
To assemble crostini:
Place toasts on plate and drizzle with Single Varietal Extra Virgin Olive Oil.
Place a few asparagus spears on each toast followed by one poached egg.
Finish with a drizzle of Single Varietal Extra Virgin Olive Oil, Fleur de Sel and Sunshine Seasoned Pepper.
For an extra burst of flavor to compliment the asparagus, add a drizzle of Lemon Bouquet White Balsamic to the asparagus.
Looking for something fancy for your Valentine’s Day dinner? Look no further. We have an elegant meal featuring our February products of the month. The recipes are simple, but their flavor will wow your Valentine.
Scallops with Blood Orange Risotto and watercress salad (w/ dark chocolate vinaigrette)
Makes 4 generous entrée portions
For the Risotto:
5 cups vegetable broth
2 Tablespoons F. Oliver’s Fresh Pressed Blood Orange EVOO
1 medium onion, finely diced
2 cloves garlic, minced
1 ½ cups Arborio rice
¼-1/2 teaspoon salt
1 cup dry white wine
1- 1 ½ cup shredded Parmigiano-Reggiano, divided
Fresh cracked black pepper, to taste
Bring broth to a very low simmer. Heat Blood Orange EVOO in a large pot over medium-high head. Cook onions until softened, stirring occasionally. Add garlic and cook until the garlic aroma is apparent, about 30 seconds to 1 minute. Add rice and salt; stir well. Turn heat down to medium-low. Stir ½ cup of broth and about 2 Tablespoons of wine to the rice. Cook, stirring frequently, until liquid is absorbed.
Continue to cook on medium-low, adding broth in ½ cup increments and wine in 2 Tablespoon increments; stir frequently after each addition until most of the liquid is absorbed. The risotto is done when you have used all of the broth and most if not all of the wine, and the rice dish is creamy and just tender. This usually takes 30-40 minutes.
Remove from the heat and stir in 1 cup cheese.
For the Scallops:
16 Bay scallops, patted dry
2-3 Tablespoons F. Oliver’s Poker Run Pork Seasoning
1-2 Tablespoons F. Oliver’s single varietal EVOO
Lightly pat each scallop top and bottom with Poker Run Pork Seasoning. In a medium sauté pan, heat EVOO until oil is pulling away from center of pan. Place one scallop at a time in the pan and sear each side until golden brown and scallop is just cooked through, turning only once (about 5 minutes total). Repeat until all scallops have been cooked.
For the Watercress Salad:
3 cups watercress, rinsed well and spun dry
2 Tablespoons F. Oliver’s Dark Chocolate BV
1/3 cup F. Oliver’s Fresh Pressed Blood Orange EVOO
Fresh strawberries, sliced
In a small bowl, whisk together Dark Chocolate Balsamic Vinegar and Blood Orange EVOO. Season to taste with salt, and lightly dress watercress topped with strawberries with vinaigrette.
Serve individually, with risotto, scallops, and a small amount of watercress salad on top. Drizzle with remaining vinaigrette, sprinkle of cheese, and freshly cracked black pepper, if desired.
1 fennel bulb, cut in half, cored, and thinly sliced into bite-sized pieces
1 small clove garlic, minced
dash crushed red peppers
salt and freshly cracked black pepper, to taste
2 Tablespoons F. Oliver’s Dark Chocolate Balsamic Vinegar
¼ cup F. Oliver’s Fresh Pressed Blood Orange EVOO
1/4 cup pomegranate seeds
1/4 cup blue cheese, crumbled
ciabatta croutons (recipe below)
For Ciabatta Croutons:
4 slices ciabatta bread
1 Tablespoon F. Oliver’s Fresh Pressed Blood Orange EVOO
1 clove garlic, sliced in half lengthwise
salt and pepper, to taste
Place sliced fennel in a medium sized bowl. In a small bowl, add garlic, crushed red pepper, and Dark Chocolate BV and mix well. Slowly whisk in Blood Orange EVOO, and season to taste with salt and pepper. Drizzle over fennel and mix well. Cover tightly and let marinate for 30 minutes to 3 hours (you can place in refrigerator but is fine at room temperature).
Meanwhile, preheat oven to 350. Rub each slice of ciabatta bread with EVOO and then rub with exposed garlic. Season to taste with salt and pepper, and bake for 5-8 minutes or until toasted.
Serve fennel mixture topped with pomegranate seeds, blue cheese, and crouton.
Wondering what fennel is? It is a bulbous vegetable great for salads. It has a bright fresh taste, and accompanies cheeses and sweet fruits wonderfully.
Here’s a tasty way to spice up your brussels sprouts this weekend. If they’re a little liquid-y, don’t worry – it will create a wonderful glaze in the oven!
4 cups Brussels sprouts
1 Tablespoon natural peanut butter
½ Tablespoon F. Oliver’s Finger Lakes Fabulous Squash Seed Oil
1 ½ Tablespoon soy sauce
1 Tablespoon F. Oliver’s Tunisian Harissa EVOO
½ Tablespoon honey
Garnish with crushed peanuts and green onions.
Rinse brussels sprouts. In a medium pot fitted with a steamer insert, add about 1″ of water. Pour brussels sprouts into the basket. Cover and turn to medium heat. Cook for 10 minutes, no more. Preheat oven to 450°. Line baking sheet with parchment paper. Set aside.
Meanwhile, make sauce. In a bowl, combine peanut butter, Squash Seed Oil, soy sauce, Tunisian Harissa EVOO, and honey. Whisk until well combined. Once sprouts have cooked for 10 minutes, drain and return to pot. Pour 3/4 of the sauce over the sprouts. Reserve leftover sauce for later. Stir to evenly coat. Pour onto lined baking sheet. Bake for 5 minutes. Stir and bake for 5 minutes more or until crispy and slightly charred.
Remove from oven. Stir remaining sauce over. Add to a serving dish. Garnish with peanuts and green onions. Serve warm.
Nothing tastes better on a chilly January evening than a bowl of hot soup. Enjoy this recipe for Minestrone soup featuring our Products of the Month.
F. Oliver’s Minestrone
3 Tablespoons F. Oliver’s Tuscan Garden EVOO, plus additional for serving
1 medium onion, diced
1 cup celery, diced
2 carrots, diced
1 cup broth
1 cup water
2 cups tomato puree
2 Tablespoons F. Oliver’s Ripe Fig BV, plus additional for serving
1 cup kidney beans, cooked
1 cup green beans, cut into bite sized pieces
1 cup baby spinach
1-2 zucchini, diced
2 Tablespoons fresh basil, sliced
F. Oliver’s Sunshine Seasoned Pepper, to taste
½ cup pasta, cooked to al dente and chilled
freshly grated Parmesan cheese for serving
In a large stock pot, heat EVOO over medium heat. Add onion and sauté for 3-5 minutes; then add celery and carrots and sauté for additional 2-3 minutes.
Add broth, water, tomato puree, and Balsamic Vinegar and bring to a boil. Stir frequently.
Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, basil, and season to taste with Sunshine Seasoned Pepper. Simmer for 35-50 minutes or until vegetables are cooked through.
Add cooked pasta to soup and heat through
Serve with Parmesan cheese sprinkled and F. Oliver’s Tuscan Garden EVOO and Ripe Fig BV drizzled on top.
Julia Child’s Thanksgiving dinners were not her best meals. “Her food was very good but very simple, and she used very little for seasoning except for salt and pepper,” her nephew Julian said. “You wouldn’t necessarily walk away thinking that was the best meal you ever had.”
Thanksgiving dinner is tough one. We are often cooking too many dishes for more people than we are used to cooking for, and feeling the pressure of tradition.
How does one make a GREAT Thanksgiving dinner? For starters:
Don’t try to do it all yourself; assign responsibility to others
Make very simple dishes with GREAT ingredients (F. Oliver’s products are perfect for this!)
Do as much as possible ahead of time. You can actually start NOW
If something doesn’t turn out, so what.
I will be bringing salad for 40 people. It needs to travel well and be easily prepared and plated in a kitchen that is already in a high state of chaos. Ina Garten’s foolproof recipes to the rescue, only mine needs to be even more foolproof than hers (check out her recipe here).
I will be simplifying as follows: cutting the number of vinaigrette ingredients by simply mixing F. Oliver’s Fresh Pressed Blood Orange EVOO with Champagne Wine Vinegar and salt and pepper, roasting the walnuts over the weekend, and preparing everything except the apple the day before; transporting in well sealed plastic bags. Done.
Will it be my best dish ever? No, but it will be a fresh, flavorful, addition to our feast. Bon Appetit and Happy Thanksgiving!