The gift of good taste.


2 – 6.5 oz. jars marinated artichoke hearts, chopped
1 small onion, finely chopped
2 cloves garlic, minced
4 eggs, beaten
¼ c. fine dry breadcrumbs, seasoned preferred
¼ tsp. Olio Himalayan Sea Salt
1/8 tsp. ground black pepper
½ dried oregano
10 drops hot pepper sauce
2 c. shredded sharp cheddar cheese
3 Tbsp. finely chopped fresh parsley
2 Tbsp. Olio Chipotle Olive Oil


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2 lbs. red beets
4 oz. goat cheese
12 oz. baby arugula lettuce
Walnuts, chopped, roasted

1/4 cup Olio Pomegranate Balsamic Vinegar
2 tbsp. Dijon mustard
1 small shallot, minced
1 clove garlic, minced
½ - ¾ cup Olio Arbequina Extra Virgin Olive Oil
Olio Himalayan Pink Sea Salt and Pepper, to taste


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½ c. cilantro leaves
¼ c. Olio Chipotle Olive Oil
1Tbsp. Asian hot chili sauce, such as Sriracha
1 Tbsp. light brown sugar
2 tsp. soy sauce
2 cloves garlic, smashed
Fresh ginger, peeled, roughly chopped (2” piece)
1 small onion, roughly chopped
Olio Himalayan Pink Sea Salt
2 lbs. boneless, skinless chicken breast, cut into 1” cubes
4-inch wooden skewers


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1 medium head cabbage, shredded (use Napa if possible)
½ medium or small head of red cabbage, shredded
2 carrots, shredded or store bought pre-shredded
5 green onions, chopped
1- 3 oz. package chicken flavored ramen noodles, crushed, seasoning packet reserved
2 tbsp. Olio Arbequina Extra Virgin Olive Oil
3 tbsp. Olio White Honey Ginger Balsamic
2 tbsp. rice wine vinegar
Pinch of sugar
½ tsp. each Olio Himalayan Pink Sea Salt and ground black pepper


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Meyer Lemon Dressing

1/4 cup freshly squeezed Meyer Lemon juice (or 3 tablespoones freshly squeezed lemon juice)

1 tablespoon freshly squeezed orange juice

1 tablespoon Olio Pedro Ximenez Sherry Vinegar

2 tablespoons prepared mayonnaise

1 heaping tablespoon whole grain mustard

2 teaspoon honey

Olio Himalayan Pink Sea Salt and freshly ground pepper

1/2 cup Olio Meyer Lemon Olive Oil



2 cups plus 2 tablespoons canola oil

2 pocket-less pitas, cut in half each half cut into 1/4-inch thick slices

Salt and pepper

16 spears fresh asparagus, trimmed

5 cups mesclun greens

1/2 pint grape tomatoes, halved

8 ounces aged white cheddar cheese, cut into 1/2-inch dice

1 English cucumber, cut into 1/2-inch dice

1/2 cup pitted and coarsely chopped black olives

1 cup canned, drained, rinsed and drained again

2 tablespoons Olio White Truffle Garlic Olive Oil
1 1/2 tablespoons Olio Arbequina Extra Virgin Olive Oil
1 tablespoon Olio Cava Vinegar
1/4 teaspoon fresh-squeeze lemon juice
1/2 teaspoon Olio Himalayan Sea Salt
Few grindings of black pepper, to taste
2 lbs. asparagus stalks, washed and trimmed


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1 cup Olio Balsamic Condimento

3/4 cup ketchup

1/3 cup brown sugar

1 clove garlic, minced

1tbsp. Worcestershire sauce

1/2 tsp. salt

1/2 tsp. ground black pepper

*Red pepper flakes, optional, to taste or, Crum's Hot Sauce, optional, to taste.


2 Tbsp. Olio Silver Tree Extra Virgin Olive Oil
1 Tbsp. fresh grated ginger
1 large shallot, finely diced
¾ c. light brown sugar
½ c. honey
¼ c. orange juice
½ c. granulated sugar
Pinch Olio Himalayan Pink Sea Salt
1 Ib. fresh cranberries
1 c. red wine (Pinot Noir, recommended)
12 dried figs, chopped into small pieces
2-3 Tbsp. Olio Cranberry Balsamic Vinegar


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2 lb. ground beef
1 lb. ground pork
10 slices white bread, crusts removed, small dice
1/3 c. milk
1 medium onion, small dice
2-3 garlic cloves, minced
2 Tbsp. Olio Taste of Tuscany Olive Oil
3 eggs, beaten
¼ c. ketchup
3 Tbsp. Olio Balsamic Vinegar Condimento
1 Tbsp. Olio Himalayan Pink Sea Salt

Balsamic Glaze:
4 c. ketchup
1 c. Olio Balsamic Vinegar Condimento 
1 c. light brown sugar
2 c. water


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