Recipes

1/4 cup Drizzle Olive Wood Smoked Olive Oil2" Sprig fresh rosemary, coarsely chopped1 tablespoon medium course sea salt or kosher salt1 teaspoon fresh ground pepper2 medium fresh lemons quartered2 pounds fresh halibut fillets about 8 oz. portionsPut the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary. In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again...

1 (12 oz) can black beans 1 (16 oz) can white corn ¼ c cilantro, chopped ½ c green bell pepper, chopped 1 medium red onion, chopped 4 medium tomatoes, chopped 1 jalapeño, chopped 1 T Drizzle Cilantro & Roasted Onion Olive Oil 3 T lime juice 1 t  Sea Salt 1 t garlic powder Directions 1. Drain and rinse the corn and beans. Add cilantro, green pepper, onion, tomatoes and jalapeño. Blend well. 2. Drizzle with olive oil and lime juice. Add spices. Stir. 3. Refrigerate 2-4 hours. Serve with tortilla chips.

1/4 cup Drizzle Persian Lime Olive Oil 1/4 cup unsalted butter 3/4 cup Sour Cream 2 cups miniature marshmallows 1/2 lb white chocolate morsels 3 tablespoons fresh lime juice finely grated zest of two limes, about 1 tablespoon  1 cup granulated sugar Grease an 8" x 8" square baking pan. Combine sugar, lime zest, Drizzle Persian Lime Extra Virgin Olive Oil, lime juice, butter and sour cream in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling  over medium heat or until a candy thermometer reaches 238...

Ingredients2 trimmed, thinly sliced fennel bulbs2 tablespoons finely chopped flat leaf parsley4 tablespoons Drizzle Milanese Gremolata Olive Oil2 tablespoons freshly squeezed lemon juice1 teaspoon sea saltfresh ground pepper to taste1/3 cup finely shaved Pecorino Romano3 Cups mixed baby greens for presentation - optionalInstructionsPlace the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it.  Thoroughly whisk together the Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley.  Pour over the fennel and toss to coat.  Marinate in the refrigerator for two hours.  In a bowl or large platter, arrange a bed of washed...

Ingredients:4 cups kale leaves, washed, dried, and cut into 1/2" pieces, with tough stems removed2 tablespoons Drizzle Harissa Olive Oil1 teaspoon paprika (optional)1/2 teaspoon fine sea saltDirections:Preheat the oven to 275 degrees F.In  a large bowl toss the kale with harissa, paprika, and salt.  Arrange the leaves in a single layer on the baking sheet lined with parhment.  Bake until crisp and beginning to turn golden-brown at the edges, about 20-25 minutes.   Recipe Courtesy Rachel Bradley