Appetizers

Wild Mushroom and Burrata Bruschetta

Ingredients 1 pound shiitake mushrooms, stems discarded and caps quartered 1 pound cremini mushrooms, quartered 2 garlic cloves, minced 1 1/2 teaspoons chopped rosemary 1

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Dill Oyster Crackers

Ingredients: Bag of oyster crackers A scoop of Salsa in a Snap 1/3 cup of J. Olive Co. Fernleaf Dill Olive Oil and J. Olive

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Parmesan Asiago Toast

Ingredients 1. 1 French baguette 2. 1 jar J. Olive Co. Penna Parmesan Asiago Spread Directions Slice baguette into 1″ thick slices. Spread J. Olive Co. Penna

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Homemade Croutons

3/4 cup  J. Olive Co. Butter Olive Oil Package of hotdog buns 3 tsp. sesame seeds 2 tsp. Season All Salt 1 tsp. garlic powder

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Feta Bruschetta Dip

Ingredients: Any UP EVOO 3 Ripe Tomatoes 1 bunch green scallions 1/3 cup crumbled feta cheese Cavender’s All-Purpose Greek Seasoning to taste Toasted Baguette slices

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Cremini, Blue Cheese, & Wild Mushroom & Sage Olive Oil Flat Bread

The results of this recipe are a simple yet supremely satisfying flat bread that begs to be served alongside a crisp, vibrant salad with a

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Insalata Caprese

There is no better way to highlight the quality and cooperation of balsamic and extra virgin olive oil than to make an insalata caprese.  No

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Caramelized Broccoli & Cauliflower Croquettes with Poached Eggs & UP Gremolata Hollandaise

Caramelized Vegetable Croquettes Ingredients: 2 cups coarsely mashed Yukon Gold potatoes 1 cup broccoli florets, coarsely chopped 1 cup cauliflower florets, coarsely chopped 1 medium

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Popcorn with Grated Asiago, Cracked Black Pepper, and UP Certified Wild Mushroom and Sage Olive Oil

Ingredients: 6 cups freshly popped, warm popcorn 1/3 cup UP Certified Wild Mushroom-Sage Olive Oil + 2 tablespoons 1/2 cup freshly grated Asiago cheese +

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