Green Olive Linguine with Broccolini & Zesty Lemon Breadcrumbs


• 8 oz broccolini, cleaned and trimmed
• 1 tablespoon plus ½ cup TAO olive oil
• ¼ cup panko (Japanese breadcrumbs)
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh dill
• 1 teaspoon finely grated lemon zest
• 12 ounces linguine or other long pasta– love using our Olive Linguini by Sbiroli
• 4 oil-packed anchovy fillets (optional)
• 3 tablespoons drained capers
• ½ ounce Parmesan finely grated (about a ½ cup), plus more for serving
• 2 tablespoons fresh lemon juice
• ½ cup chopped fresh basil
• 1 cup green pitted olives or our lemon stuffed olives, halved
• 1 cup chopped fresh parsley
• 1 small garlic clove


  1. Bring to a boil are large pot of water, salted to taste. Add the broccolini and blanch for 3 minutes, or until bright and tender. Using a large slotted spoon or spider, take broccolini from the pot and place into a large bowl of ice water. Let cool in the water for a minute or two. Transfer the broccolini to a sheet pan lined with paper towels to dry. Once dry, roughly chop the broccolini and bring to room temperature.
  2. Heat 1 Tbsp. oil in a medium skillet over medium and cook panko, stirring, until golden, about 5 minutes. Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest.
    Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
  3. Meanwhile, mash anchovies and garlic to a paste on a cutting board with the side of a chef’s knife. Combine with parsley, basil, and half of olives and capers in a large bowl. Chop remaining olives and capers and add to bowl, along with remaining ½ cup oil and broccolini. Mix well; season sauce with salt and pepper.
  4. Add pasta and ¼ cup reserved pasta cooking liquid to sauce. Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid as needed, until sauce coats pasta. Add lemon juice; season with salt and pepper.
  5. Serve pasta topped with panko and more Parmesan.

Do Ahead: Sauce can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.

Maple Balsamic-Bacon Vinaigrette Over Wilted Baby Spinach

Makes 6 servings



Place spinach in a serving bowl. Place the maple balsamic, half the crumbled bacon, red wine or champagne balsamic vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat.  Gently warm while whisking – remove from heat before it reaches a simmer.  Allow to cool for a minute, and then whisk in the extra virgin olive oil to emulsify.  Adjust seasoning,

Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot. Add blue cheese crumbles, chopped dates/strawberries/dried cranberries, and chopped walnuts if desired and serve warm.

Lemon-Honey Goat Cheese Pear Cheese Dip

Serves 8


  • 1 pound whole milk ricotta
  • 1 tablespoon olive oil: The Ancient Olive butter-, rosemary– and lemon-infused olive oils work well here)
  • ¼ cup sugar
  • 1 large Anjou pear, finely diced 4
  • ounces fresh goat cheese
  • 2 tablespoons honey
  • Zest of 1 lemon Juice of ½ lemon
  • Dash of kosher salt
  • Handful of chopped walnuts


Strain whole milk ricotta to get out as much liquid as possible. Set aside. Heat butter or olive oil in large skillet over medium heat. Add sugar and stir until dissolved. Add pears and cook until soft and golden, stirring occasionally. Set aside to cool.

Preheat oven to 375ºF. In medium mixing bowl, mix together drained ricotta, goat cheese, honey, lemon zest, lemon juice, salt, and caramelized pears. Transfer mixture to baking dish and bake for 20 minutes. Top with chopped walnuts and bake another 8-10 minutes.

Let cool for 10-15 minutes and enjoy! Serve with crostini or fruit slices.

culture: the word on cheese

Grilled Pears w/Cinnamon Honey Drizzle

Serves 6 (1/2 pear per serving)


  • 3 ripe, but firm bosc pears, washed and dried
  • 1 tablespoons honey (We use Honey Feast from Florida)

    Grilled Pears w/Cinnamon Honey Drizzle

  • 1 tablespoon TAO Cinnamon Pear (Fig or Traditional work here, too) balsamic vinegar
  • 1/4 cup chopped pecans
  • TAO EVOO – use one of our unflavored EVOOs or try our Blood Orange olive oil for a citrusy twist.
  • Himalayan pink salt
  • Vanilla ice cream, optional


  1. Turn grill burners to low and preheat to between 350-400 F. You can also use a grill pan on the stove with similar results.)
  2. Cut pears in half (top down to bottom) removing any visible seeds, and leave stems on one half, if possible, for a dramatic look.
  3. Brush pears with EVOO, sprinkle with sea salt and place on grill at an angle flesh side down.
  4. Cook pears on covered grill for 15 minutes. Carefully lift with tongs and turn to see if the pears have softened and have a solid grill mark.  If they do not, continue to cook, covered and check every 5 to 10 minutes.   Turn pears on an angle to create another grill mark (this is how you get a criss-cross pattern) and cook for an additional 10-15 minutes, checking every 5 minutes for the second set of grill marks. Be careful not to over cook the pears to a mushy consistency.
  5. In a small bowl combine 1 tablespoons honey, 1 tablespoon Cinnamon Pear balsamic and mix well.
  6. Let pears rest for a bit after cooking, when they are warm but not HOT, drizzle balsamic-honey over them and top with chopped pecans.
  7. Serve immediately by themselves or with vanilla ice cream that has a light sprinkling of Himalayan pink salt.

This was adapted from a beautiful recipe and photo from the blog: A House in the Hills, 02.25.14

Fassionola Hurricane Cocktail


A lost Tiki syrup, Fassionola is considered the original component syrup for a classic Hurricane cocktail – made famous on New Orleans’ Bourbon St! A blend of Louisiana strawberries, fresh cut pineapple and mango, passion fruit, hibiscus and lime – the syrup makes an amazing Hurricane with fresh lime juice and rum.


  • 1 oz Silver Rum
  • 1 oz Aged Rum
  • 3/4 oz C&S Fassionola
  • 3/4 oz lime juice



  1. Add all ingredients to cocktail shaker
  2. Top with ice and shake hard and fast for 5-10 seconds
  3. Strain into a Collins glass over fresh ice
  4. Garnish with lime wheel and pineapple slice

Cantaloupe and Mozzarella Caprese Salad

This quick and easy salad is perfect for any occasion and is ideal when your current stock/selection of tomatoes is not very good. The fragrant and sweet balls of cantaloupe add a surprisingly delicious twist to the standard Caprese salad and we promise you won’t miss the tomatoes! Besides, if you’ve ever enjoyed a slice of cantaloupe wrapped up in salty prosciutto, you already know how delicious this combination is going to be. A total crowd pleaser!

Serves: serves 4-6


  • 1 cantaloupe, halved and seeded
  • 1 8-ounce container mozzarella balls (pearl size balls are a good choice here)
  • 8-10 slices prosciutto, chopped/torn into large pieces
  • ¼ cup basil leaves, thinly sliced
  • ¼ cup mint leaves, thinly sliced
  • 3 tablespoons TAO extra-virgin olive oil or TAO Basil olive oil
  • 1½ tablespoons honey
  • 1 tablespoon TAO Peach or Citrus Mint or Banana white balsamic vinegar
  • Himalayan pink salt and freshly ground black pepper to taste


  1. Scoop balls from the cantaloupe with a small spoon or melon baller and add to serving bowl or platter. Add the mozzarella pearls and the chopped/torn prosciutto. Sprinkle with the basil and mint leaves.
  2. In a small bowl, whisk the olive oil, honey and balsamic vinegar together and season with Himalayan pink salt and freshly ground black pepper. Drizzle over the cantaloupe and toss to coat. Season with more salt and pepper and additional herbs to taste.

This recipe was adapted from Foodie Crush, August 2015:

Citrusy Wine Marinade for Meat or Mushrooms

This recipe was adapted from Ray Lampe’s recipe, Big Bad Marinade, in his cookbook, “Flavorize”.  This marinade offers BIG flavor from the combination of a BIG red wine, fresh-squeezed orange juice, soy sauce, a BIG amount of garlic and black pepper. Using one of our premium, high-polyphenol EVOOs imparts additional BIG flavor and allows for the high-heat of the grill without the smoke and rancid taste of an inferior, old olive oil. Try this marinade with pork or lamb or go vegetarian and marinate giant portabella mushroom caps. Makes enough marinade (2.5 cups) for about 4, 10-oz steaks.


  • 1 cup full-bodied red wine
  • 1/2 cup TAO olive oil
  • 1/2 cup fresh-squeezed orange juice
  • 1/4 cup soy sauce, we use Bourbon Barrel Bluegrass Soy Sauce
  • 6 to 12 garlic cloves, root ends removed, coarsely chopped
  • 1 medium onion, cut into wedges
  • 3 dried bay leaves, ground to powder
  • 4 sprigs fresh rosemary, stripped from the stem
  • 2 tsp freshly-ground black pepper
  • 1 tsp pink Himalayan salt




  1. To make the marinade: In the pitcher of a blender, combine the wine, olive oil, orange juice, soy sauce, garlic, rosemary, ground bay leaves, pepper and salt. Blend on high speed for about 30 seconds until thoroughly combined. Add onion wedges and place in refrigerator covered (or in plastic zip bag) for up to 12 hours ahead of cooking. Or, start marinating immediately.
  2. Marinate: place meat or mushrooms in a nonaluminum, shallow pan or a plastic zip bag. Pour over the marinade and cover the dish or close the bag and marinate for 2 to 8 hours in the refrigerator, turning once.
  3. Set BBQ grill for a medium-high-heat (or, pre-heat the broiler for indoor cooking). Grill or broil the steaks about 3 inches from the heat to medium rare, which is about 4 to 5 minutes on each side. Transfer to a platter and let meat rest for about 10 minutes before serving. Grill onion wedges while meat rests, and then serve with meat.
  4. If grilling portabella mushrooms, grill with onion wedges and cook to desired doneness (about 4-5 minutes.)

Classic Tomato Bruschetta

The outcome of this really depends on the quality of the ingredients.  Pick from the store or farmers’ market the ripest, heaviest you can find. We like the “ugly” and heirloom varieties, but when we can’t find great fresh tomatoes we’ll use high-quality, petite diced canned San Marzano tomatoes or fire roasted, petite diced from Muir Glen. Just be sure to drain the tomatoes thoroughly. Save the juice and add to pasta water or use the juice when steaming spinach or broccoli!


  • 20-24 oz fresh tomatoes (4-5 roma tomatoes or 3-4 regular tomatoes) diced small. Or use canned, petite diced tomatoes that have been drained completely. Fire roasted tomatoes are excellent choice, too!
  • 1 clove garlic, minced
  • 1/4 cup fresh basil chopped fine
  • 2 tablespoons The Ancient Olive single varietal EVOO or Tuscan Herb or Basil olive oil
  • TAO balsamic vinegar for drizzling. We like our extra dense, traditional and fig for this dish. Red wine vinegar is typically used to create a classic bruschetta, but you can optionally drizzle the bruschetta with balsamic vinegar just before serving.
  • salt & pepper (or to taste)
  • Optional: Grated parmesan Reggiano** do NOT use finely ground cheese as this will make the bruschetta look cloudy our muddy; grate should be like tiny pieces of angel hair or capellini pasta.
  • 1 baguette
  • EVOO & fresh garlic pieces
  • Our olives, as a side dish. Obviously, this is optional but a mistake not to serve them with this dish!


  • Dice tomatoes about 1/4″ and lightly drain.
  • Mix all ingredients and let stand at room temperature for at least 1 hour.
  • Slice the baguette, brush with olive oil and toast or grill until lightly browned. Rub each toasted slice baguette with a clove of raw garlic.
  • Top with tomato mixture and sprinkle with grated cheese. Best served at room temp and with a big bowl of our amazing olives!


Mushroom Toast with Spicy Leek Jam

This recipe was adapted from the food blog, Not Without Salt, and was originally developed  for a vegan dinner. However, using butter in this recipe is an option and our leek olive oil or butter olive oil are great vegan substitutes here**. 

Serves 4

Ingredients for the mushroom toast:

  • 3 TBS TAO leek olive oil or butter olive oil to make this recipe vegan**, or use unsalted butter 
  • 1 pound assorted mushrooms, washed and sliced
  • 3 large garlic cloves, roughly chopped
  • Sea salt or pink Himalayan salt
  • TAO Pedro Ximenez sherry vinegar
  • 1 recipe Leek Jam (recipe below)
  • 2 Calabrian chilies, thinly sliced (or chili flake)
  • 4 thick slices of bread
  • 1/4 cup roughly chopped fresh dill or lemon thyme


Ingredients for the leek jam:


Directions for the mushroom toast:

  1. Add the leek or butter olive oil (or butter**) to a large skillet set over medium high heat. Cover the bottom of the skillet with the mushrooms and heat without stirring for around 2 or 3 minutes, which gives the mushrooms the opportunity to soften and cook before getting dark and carmelizing.

  2. Then, stir mushroom and let sit again to sear and caramelize. As soon as the mushrooms start to develop a deep bronze color, add the garlic and a sea salt. Continue to caramelize until dark and browned.

  3. Add the Pedro Jimenez sherry vinegar and chili pepper flakes and reduce down until the pan is dry. Taste and add more salt as needed.

  4. Toast the bread on a baking sheet with a bit more olive oil or butter and rub a raw garlic clove over the top of the toasted bread.

Directions for the leek jam:

  1. Add the leek or butter olive oil to a large skillet set over medium heat. Stir in the leeks, chopped garlic and a sea salt. Sauté until the leeks are wilted and starting to brown, about 10 minutes. Add the thyme (or lemon thyme or rosemary), chili flakes, vinegar and sugar and cook down until thickened and  the mixture has thickened to a jammy texture. Taste and adjust salt and/or chili pepper flakes as needed.

To serve:  Spread on the toast a couple of TBS of the leek jam and top with warm mushrooms. Garnish with freshly chopped dill, rosemary or lemon thyme. Best when served immediately, but still great if served at room temp.

Avocado Green Goddess Dressing

This refreshing, green and healthy dressing is fit for a Goddess! Out of this world on salad greens, and heavenly on grilled veggies, shrimp or scallops.

Yield: 2 cups of dressing

1 cup fresh parsley
1 ½ Tbsp chopped fresh chives
1 avocado, peeled and pitted
¼ cup Pedro Ximenez Sherry Vinegar
½ cup Persian Lime Infused Olive Oil
½ cup crème fraiche or sour cream (or vegan mayo)
2 garlic cloves
3 anchovy fillets (optional)
1 tsp garlic salt
½ tsp cracked black pepper blend
1 tsp  Tuscan Season Blend

In a blender or high powered food processor, combine all ingredients; blend on high for 1-2 minutes or until the sauce is green and smooth. Taste and adjust seasoning if needed.

Store in an airtight container in the refrigerator for up to 2 weeks.

Pedro Ximenez Sherry Chicken

10 garlic cloves, coarsely chopped
4 serrano chiles, with seeds, thinly sliced
1 3½” piece ginger, peeled, finely grated
1 cup olive oil
½ cup reduced-sodium soy sauce
¼ cup Pedro Ximenez Aged Sherry Wine Vinegar
¼ cup sugar
3 tablespoons fish sauce (such as nam pla or nuoc nam)
1 tablespoon kosher salt
2 lemons, sliced, plus wedges for serving
6 sprigs thyme
8 skin-on, bone-in chicken thighs (about 3½ lb.)


  • Whisk garlic, chiles, ginger, oil, soy sauce, vinegar, sugar, fish sauce, and salt in a medium bowl until sugar and salt dissolve. Add lemon slices and thyme. Place marinade and chicken in a large resealable plastic bag. Turn to coat, and chill at least 12 hours.

  • Heat oven to 450°. Remove chicken from marinade, shaking off excess, and place, skin side up, on a rimmed baking sheet. Roast until cooked through and an instant-read thermometer inserted in the thickest part of the thigh registers 165°, 25–30 minutes. Serve chicken with lemon wedges for squeezing over.

Apricot or Banana Olive Oil Cake

• 2 cups Semolina
• 1 Tbs baking powder
• 1½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar, divided
• 2 eggs
• 1¼ cups buttermilk
• ¾ cup TAO EVOO (add some lemony zing by using ¼ cup TAO lemon olive oil and ½ cup TAO EVOO)
• 1 tsp vanilla
• zest of 1 lemon
• 4 medium, ripe apricots, pitted and cut in half OR 4 medium, ripe bananas, sliced length wise in half
• ⅔ cup honey, any variety will do but we like Honey Feast Orange Blossom
• ¾ cup TAO apricot white balsamic if you use apricots in this recipe, or TAO banana white balsamic if you use bananas in this recipe

Instructions for the cake:
1. Preheat oven to 350 degrees F.
2. Lightly oil (with EVOO) the bottom and sides of a of a 9” by 13” rectangular baking pan and then line bottom of pan with parchment paper.
3. In a large mixing bowl, whisk together the semolina, baking powder, baking soda, salt, and sugar until completely mixed.
4. Incorporate the buttermilk and the eggs with the dry ingredients and whisk until fully combined.
5. Whisk in the olive oil, lemon zest, and vanilla to the batter and whisk until smooth.
6. In a separate bowl, toss the apricots, or bananas, with 1/2 cup of sugar.
7. Place the apricot halves, or the bananas, cut side down on the parchment paper at the bottom of the pan. Use a nice, even pattern so the finished product has a pretty, uniform look.
8. Pour the batter over the apricots or bananas, and shake the pan slightly to settle the batter.
9. Bake in the preheated oven for 30-35 minutes. Do not to overbake as this cake can dry out quickly.

Instructions for the syrup:
1. Make the glaze while the cake is baking by gently heating the honey and the apricot or banana balsamic in a saucepan. The mixture should never go above a light simmer for about 10-12 minutes over medium heat while it thickens and reduces by about a third.
2. When the cake is finished baking, remove from the oven and slowly pour the syrup over the top of the cake until all of the syrup soaks in. Let the cake cool completely.
3. Place a serving plate on top of the baking pan and carefully turn upside down to allow the cake to drop to the plate. Slowly peel the parchment from the top of the cake.
4. This cake is best when served at room temperature with vanilla ice cream or a dollop of Greek style yogurt.

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