Made with O’Live A Little’s Black Pepper Extra Virgin Olive Oil This soup can be served hot or cold. If you plan to chill it, make it early so the flavors meld together in the refrigerator. If you cannot find fresh peas, high-quality frozen peas work just fine. The Black Pepper Olive blends with the refreshing green peas and mint to make a deliciously bright flavor! Ingredients 4 Tablespoons O’Live A Little’s Black Pepper Extra Virgin Olive Oil 2 Cups chopped leeks, white and light green parts only 1 Cup chopped sweet onion 3 Cups Chicken Stock 2 ten-ounce packages...
According to Wikipedia,Ferrero Rocher was introduced in 1982 in Europe. Michele Ferrero, the credited inventor, named the chocolate after a grotto in the Roman Catholic shrine of Lourdes. Rocher comes from the French and means rock or boulder. So why not honor him by making some Ferrero Rocher cookies?Fans of Ferrero Rocher would argue that they most certainly do not taste like a rock! And the hazelnut only creates the special flavor in this cookie but keeps them moist and a bit chewy. This recipe came to us by our team member Carrie Coleman. She baked them up at the store...
Cold pressing and 100% pure ingredients are the key factors to reap the cardiovascular benefits of extra virgin olive oil.By now, you may have heard about the numerous benefits of consuming olive oil on a daily basis. From moisturizing and protecting skin and hair to better mental performance, and a strengthened immune system. Nutritionists consider olive oil a miracle food. Not all EVOO is created equal!Believe it or not, olive oil is among the world’s foods with the longest history. Olive trees are native to Africa, the Middle East, and the Mediterranean. Virtually mirroring the path of humankind and the...
Somehow here in the good ol’ USA, the Greek salad has morphed into a bowl of Romaine Lettuce with poor quality feta and if your lucky a few tomatoes and over-salted black olives. In Greece, there is no Romaine served with their Greek Salad (thank God!). Below is a truly authentic Greek Salad. Make it once and you’ll never go back to the USA pizza house variety Greek salad! Matt & I got this recipe a few years ago while in Greece from passionate Greek restaurant owner and chef on Santorini. Be sure to use the best and freshest ingredients...
Click here for the video recipe!This is a salad that goes great with just about any Summertime meal. It can be made as a side or as entrée by using the additions listed below. The only drawback – this is a dish meant to be enjoyed shortly after it is made. Make only enough to eat at one sitting. Once it sits for too long, the bread breaks apart and becomes mush. If this happens, don’t fret… add the leftover salad to a frying pan and cook down to a nice sauce (you might need to add a little more...
These are just the best! Crunchy, sweet and just the right amount of bitter. They are addictive! Serve with a side of gelato, ice cream or sorbet. Or, better yet use the baked cookies to make ice cream sandwiches. Makes Approximately 15-20 Cookies Ingredients 3/4 Cup O'Live A Little's Italian Extra Olive Oil or Blood Orange Extra Virgin Olive OIl 1 Cup GranulatedSugar (plus more for rolling cookie dough balls) 2 Tablespoons of Molasses 2 Eggs 2 Tablespoons O'live A Little's Traditional Dark Balsamic Vinegar 2 Tablespoons Instant Espresso Powder 1 Teaspoon Sea Salt 1/4 Cup Unsweetened Cocoa Powder (Sifted)...
