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This delightful salt scrub exfoliates and moisturizes with skin healthy phenols while leaving a trace delicate floral scent.

Peanut Sauce - Delicious in Thai or Vietnamese inspired dishes, salads with rice noodles, tofu or chicken. Perfect as a dipping sauce for fresh spring rolls!

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 to coat evenly. Deeply inhale... mmm...Allow the fillets to marinate for about 30 minutes or up to 1 hour.Grill the...

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 degrees.  Remove from heat, stir marshmallows and white chocolate until melted and mixture is smooth. Immediately pour fudge into greased...