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Chefs' Olive Mix Recipes


Strawberry Poppers

What a picture perfect way to present a sensational flavor ‘popping’ dessert.



  • Cut top and bottom off each strawberry so they will balance themselves on individual serving plates(3 – 4 strawberries per plate).
  • On the larger end, cut or scoop out a portion of the strawberry.
  • Place a ½ to 1 teaspoon of cream cheese in the cut out area.
  • Squeeze a ½ teaspoon of honey on top
  • Moments before your guest enjoy them…
  • Generously drizzle our 18 Year Aged Maple Dark Balsamic on top…call it a Popper!!!


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OMG - 'Oh My Greek' Salad

Our traditional Greek salad is the real deal. A wonderful mixture of crispy Romaine and Iceburg Lettuce blended with Green Peppers, 

Sliced Roma Tomatoes, Radishes, Red Onions, Fresh Mint, Pepperoncinis, Kalamata Olives and greek-salad-july-2013b.jpg

the “Best Feta Cheese You’ve Ever Tasted”.

And it's all served with our Amazing Signature Greek Dressing

Place in a bowl:

  • Mixture of 1 head of Romaine and 1/2 head of Iceberg Lettuce
  • 1 Cucumber - sliced
  • 1 Gree onion - sliced
  • 4-5 Radishes
  • 5 Scallions (or 1/2 Red Onion) - chopped
  • 4-5 Campari Tomatoes (sweet) - sliced
  • 1/4 cup of Fresh Mint - chopped
  • 1 hand full of Kalamata Olives
  • 2-4 Pepperoncinis
  • Top with the best French (or goat) Feta Cheese you can find


  • 1/2 cup of any of Chefs Olive Mix's mild -medium Ultra Premium EVOO's
  • 1/3 cup Chefs Olive Mix Premium Red Wine Vinegar
  • 1 teaspoon of Garlic Powder
  • 1/4 teaspoon of Salt
  • 1/4 teaspoon of Oregano
  • 1/4 teaspoon of Fresh Ground Black Pepper
  • If you don't have Fresh Mint, then add 1 Tablespoon dried Mint in the dressing before allowing to marinate.
Let marinate in refrigerator for at least 20 minutes to an hour. Mix well (shake) and pour over salad just before serving.


Download this recipe




Poor Man's Coq au Vincoq-au-vin.jpg

This “weeknight delight” takes only 30 minutes and gives you the rich and robust flavor of its classic namesake…minus, of course, the day-and-a-half prep! So, with just 1 onion and 5 drumsticks, this Chefs Olive Mix creation is the perfect combination of fast, affordable, and “oh…so ooh-la-la!”


Prep Time: 5 minutes

Cook Time: 30 minutes

Serving: 2



5-6 chicken drumsticks

1 large sliced red onion

4 Tbls of Chefs' Olive Mix Mushroom & Sage Infused Olive Oil

4 Tbls of Chefs' Olive Mix 18 Yr Aged 18 Year Aged Raspberry Balsamic

**Optional:         1 ½ - 2 cups sliced mushrooms

                              A 2nd med sized non-stick pan

                              Another 1 ½ Tbls of Mushroom & Sage Olive Oil




  1. Rinse drumsticks, remove skins and pat dry. (Reserve 2 skins for the pan).
  2. In a non-stick pan on med-high, place the skins and 4 Tbls of Mushroom & Sage Olive Oil.
  3. Add all drumsticks and roll to coat all sides with olive oil.
  4. Continue to roll drumsticks every 2-3 minutes for the first 10-12 minutes to brown evenly.
  5. While the drumsticks are browning, slice 1 red onion and place on top of drumsticks.
  6. Drizzle 2 Tbls Raspberry Balsamic over the chicken and onions.
  7. After cooking for a total of 20 minutes, add the remaining 2 Tbls of Raspberry Balsamic.
  8. Cover and cook for 10 more minutes (or until chicken is done).


**Optional: If you want to include mushrooms:


              - In a 2nd pan using 1 ½ Tbls Mushroom & Sage Olive Oil, sauté mushrooms.


              - Add the mushrooms only after the drumsticks are completely done.


Serve over rice and top it all off with Chefs' Olive Mix flavor packed Black Truffle Sea Salt!


And there you have it…Poor Man’s Coq au Vin!


Bon Apptite!





The "Christina Gremolata" Salad


The "Christina Gremolata" is a  refreshing combination of Mixed Greens, Shaved Fennel, Crisp Watermelon Radishes, Chopped Cilantro then lightly dusted with Reggiano Romano Cheese and toasted Almonds served with our Signature Gremolata & Lemon Dressing.

Place in a bowl:

  • 1-2 thinly sliced or thinly julienned Fennel Bulbs
  • 3 tablespoons coarsely chopped Cilantro
  • 4 tablespoons Milanese Gremolata Infused Olive Oil
  • 2 tablespoons freshly squeezed Lemon Juice
  • 1 teaspoon Sea Salt
  • Fresh ground Pepper to taste
  • Thinly sliced Watermelon Radishes (or any other type radish)
  • 1/3 cup finely shaved Pecorino Romano
  • 6-8 cups of mostly a mix of Baby Greens and a small amound of Endive (or some type of firm greens to give structure to the delicate Baby Greens)


  • Place the first 7 items in a bowl and 1 tablespoon of Romano cheese and whisk together.
  • Marinate in refrigerator for 1-2 hours (if you don't have the time, immediate use is just fine too).
  • Pour over greens and toss
  • The sprinkle generously with the rest of the Romano cheese and BINGO...

You have a Christina Gremolata Original!

Happy chowing!!!

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Martha's Vineyard Salad

This East Coast salad is made with delicate Red and Green Leaf Lettuce, Radishes, Grape Tomatoes, Red Onions, Purple Cabbage, Toasted Pine Nuts then crowned with Gorgonzola Cheese and served with our Signature Martha’s Vineyard Raspberry Maple Dressing.

Salad Mixture:

  • Red Leaf Lettuce
  • Sliced Red Onions
  • Sliced Radishes
  • Sliced Cherry Tomatoes
  • Blue Cheese or Gorgonzola
  • Toasted Pine Nuts

In a medium size measuring cup, mix equal parts of:

  • ORGANIC Arbosana (CALIFORNIA) Ultra Premium Olive Oil (or other mild/medium intensity Ultra Premium EVOO)
  • Red Raspberry Balsamic Vinegar
  • Log Cabin Maple Syrup
  • Cover the entire mixture with Tarragon
  • Add a touch of Salt and stir
  • Let marinate in the refrigerator for at least 20 minutes to an hour


Download this recipe



Tuscan Herb Olive Oil Rubbed Roasted Italian Beef and Italian Beef Sandwiches


This roast is delicious on its own. However, you can also slice it paper thin for Italian Beef Sandwiches....


  • 5-6 pound chuck roast
  • 12 cloves garlic sliced in half
  • 1 teaspoon dried oregano
  • 1 teaspoons dried red pepper flakes 
  • sea salt and fresh ground pepper to taste
  • 1/4 cup Tuscan Herb (Organic) Olive Oil
  • 2 cups beef stock or broth
  • pickled vegetables


  • Preheat the oven to 425.
  • Cut 24 slits in to all sides of the roast and insert garlic slivers in to each slit.
  • Liberally slather the roast with Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt.
  • Place the roast onto a rack set in a roasting pan. Roast at 425 F. in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan.
  • Cover the roast with foil and reduce the heat to 300 F. Slow roast for an additional 3 hours covered with foil. 
  • Serve the warm sliced meat dunked in to the seasoned roasting broth, on sturdy rolls with pickled vegetables and or peppers and a drizzle of Tuscan Herb Olive Oil to finish.





Roasted Beet Salad with Goat Cheese and Toasted Pecans

A treat for any beet lover!



  • 1 1/2 pounds fresh beets
  • 8 oz. Chevre (fresh goat cheese)
  • 6 cups baby arugula or mixed greens
  • 1 cup whole pecans, toasted
  • 1/4 cup + 2 tablespoons Cranberry-Pear White Balsamic Vinegar
  • 1 tablespoon good quality grainy mustard 
  • fresh ground pepper to taste
  • 1/3 cup + 2 tablespoons ORGANIC Arbosana (CALIFORNIA) (or other mild intensity Ultra Premium EVOO)

Serves 6-8 generous portions


  • Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water.
  • Roast for 1 hour or until tender when pierced through with a knife.
  • Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red.
  • Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside.
  • In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined.
  • Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified.
  • Add freshly ground pepper and sea salt to taste. 
  • Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette.
  • Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.




French Feta and Tomato Basil Fettuccini

This combination of flavors will make your taste buds sing!



  • Gluten Free Tomato Basil Fettuccini (1 package – 12oz) (you can find this in our store)
  • Chefs' Olive Mix French Feta Cheese
  • 3 tablespoons Tuscan Herb (Organic) Olive Oil
  • 1/3 cup of Roasted Peppers
  • 1/4 cup of pine nuts
  • Truffle Sea Salt 
  • Fresh ground Black Pepper to taste 


  • Boil the Fettuccini as directed (about 10 minutes) taking care not to overcook it.
  • Rinse the Fettuccini using cool water stop it from cooking. (Gluten free pasta can get mushy very easily). 
  • Allow pasta to drain.
  • In a frying pan, add 2 tablespoons of Tuscan Infused Olive Oil and heat at medium for about 45 seconds. 
  • Add roasted peppers and heat for about 1-2 minutes on medium.
  • Add pasta, toss, cover and continue to heat for a minute on medium high.
  • Then toss and cover again for another minute on medium high.
  • Once the pasta is plated, generously crumble Chefs' Olive Mix French Feta Cheese over top, sprinkle with toasted pine nuts, salt and pepper to taste.



Thai Lemongrass-Mint Mojito

Treat yourself to this delightful refreshment this summer.



  • 8 ounces of rum (your choice)
  • 12 mint sprigs (or spearmint) 8 of them should be roughly broken apart
  • 5 tbsp of fresh lime juice
  • 2 tbsp of Thai Lemongrass-Mint White Balsamic
  • 3 Tbsp of sugar
  • Club Soda
  • 4 slices lime
  • Serves approximately 8



  • Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice, Thai Lemongrass Mint White Balsamic and sugar.
  • Shake well and serve over ice in a high ball glass.
  • Top off each glass with a splash of club soda and a sprinkle of raw cane sugar.
  • Garnish each with a slice of lime and a sprig of mint.









Grilled Salsa


Slice and dice these classic summer snackables for a grilled salsa that will knock your socks off!





Grill with Garlic Infused Olive Oil and Baklouti Green Chili Infused Olive Oil, and top with Coconut White Balsamic.