Delicious & Simple Wild Mushroom & Sage Olive Oil Thanksgiving Stuffing'll want to make all year round!

23 November, 2015

Half a loaf of 2-day-old whole wheat bread, crusts removed
1 60ml bottle (4 tablespoons) of Olive del Mondo's Wild Mushroom & Sage Olive Oil
3 tablespoons of an Olive del Mondo Medium or Robust Single Varietal Extra Virgin Olive Oil
1/2 onion, finely chopped
2 cloves of garlic, finely chopped
2 celery stalk, finely chopped
1/4 teaspoon of salt (or to taste)

In a small pan simmer the onion and celery with the Single Varietal Extra Virgin Olive Oil until the onions are almost clear. Add garlic and simmer for 1-2 more minutes.

Meanwhile, in a large bowl crumble bread into crumbs and add 2 tablespoons of Wild Mushroom & Sage Olive Oil & the salt. Toss so the crumbs are all evenly coated.

Add cooked onion mixture to the breadcrumbs, and toss again. Transfer to a pan and put in your oven at 350F.

After about 15-20 minutes take stuffing out and toss around. Add the remaining 2 tablespoons of Wild Mushroom & Sage Olive Oil, toss again, and bake for another 10-15 minutes or until the bread crumbs on top are turning nice and crispy. 

Note: This recipe is for making a stuffing without a turkey or chicken required (because we really do make this all the time!) However, you can follow the same recipe and instead of baking in the oven stuff your turkey or chicken. Then baked the leftovers in the pan according to the directions.

Enjoy & Happy Holidays!

Bulgar Wheat Salad with Veggies and Lemon-Dill Vinaigrette

13 June, 2015


2 cups Bulgar Wheat
1/2 cup Wild Dill Olive Oil
1/4 cup White Balsamic (unflavored)
Juice and zest of one large lemon
1 cup cherry tomatoes, halved
1 can or cup of garbanzo beans, drained
1 large English cucumber finely diced
1 red or yellow bell pepper finely diced
2 tablespoons fresh flat leaf parsley, chopped
1/2 red onion finely minced
1 clove garlic finely minced
1 teaspoon ground cumin
1/2 cup crumbled feta (optional)
sea salt and pepper to taste


Soak the bulgur in very hot water (enough to cover the bulgur by 1") along with a tablespoon of salt for 30 minutes.  Drain and rinse with cold water until completely cooled and drained.  Fluff and set aside.  Combine all the other ingredients  (except the feta) and mix well.  Marinate these ingredients for up to an hour in the refrigerator.  In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Adjust the seasoning again and serve. Serves 4-6.

Panzanella Salad with Fresh Mozzarella and Oregano White Balsamic

10 September, 2014




1 sweet or sour baguette  (torn into pieces)
2 pounds sweet, juicy heirloom tomatoes, diced 1"
1/2 cup pitted olives, any variety
1/2 cup torn basil leaves
1/4 cup torn flat leaf parsley leaves
8 oz. mozzarella fresca (torn into pieces)
1/4 cup freshly grated Pecorino cheese
 2 tablespoons Olive del Mondo Single Varietal EVOO

1/3 cup Olive del Mondo Single Varietal EVOO, Basil Olive Oil, or Tuscan Herb Olive Oil
3 tablespoons Oregano White Balsamic or Sicilian Lemon White Balsamic
1 teaspoon flat leaf parsley, finely chopped
2 garlic cloves super finely minced
fresh ground pepper
1/2 teaspoon of sea salt

Preheat the grill or your broiler.  Toss the torn bread with EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted. Arrange the bread on a nice platter or in a large bowl. 
Make the dressing by whisking all the ingredients together well in a large bowl.  Add the cut tomatoes and gently toss with the dressing.  Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread.

Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes. 

Just before serving top with grated Pecorino and fresh ground pepper to taste.  Serve immediately while the bread still has a bit of crunch.  

Serves 6-8     

Delicious Home-made Whole Grain Mustard

06 August, 2014


1 cup ground yellow mustard seed
2/3 cup vinegar (Sherry, tangerine balsamic, maple balsamic, Champagne, serrano honey or jalapeno (for heat), oregano, white wine, red wine, peach, honey ginger, traditional, tarragon... and on, and on. 
1/3 cup honey (omit this if you are using a sweeter vinegar such as tangerine balsamic)
1 teaspoon sea salt


Combine all ingredients in a small saucepan and cook over medium to medium-low heat for 6 minutes.  Stir frequently until it thickens and then remove from heat.  Allow the mustard to cool before storing it in an airtight container. You can also play around by adding herbs, sea salts, ale, wine, chilies, peppercorns, horseradish, and on and on.  The possibilities here are endless. 

Depending on how spicy you like your mustard, you can refrigerate it at this point, which will preserve its fiery characteristic, or allow it to sit at room temperature for a day +/- which will mellow it's flavor the longer it sits out.

Makes about 1 1/2 cups. 

To make a salad dressing or marinade with your new mustard: A tablespoon of this mustard is all you need to emulsify (hold together) a great vinaigrette or marinade.  Place the mustard in a bowl, and slowly whisk in the vinegar of your choice.  Whisking quickly and continuously, follow with the olive oil of your choice.  The key here is to whisk briskly so that it creates a homogenous emulsification that holds the oil and vinegar together as opposed to what it would normally do which is separate. 

Crimini, Blue Cheese, & Wild Mushroom & Sage Olive Oil Pizza

10 May, 2014


1 package of fresh whole wheat pizza dough
1 large shallot, thinly sliced
2 Tbsp Wild Mushroom & Sage Olive Oil
2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc.
sea salt & fresh ground black pepper to taste

In a large saute pan heat the olive oil over medium heat. 

Add the mushrooms and sprinkle with a bit of sea salt to taste.  Saute until they just begin to turn a light golden-brown color.  Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized.  Adjust seasoning as desired with salt and pepper.

Preheat the oven to 450 F. To assemble, roll pizza dough into a very thin circle. Place the rolled dough on to a sheet pan or pizza pan either greased with olive oil, lined with parchment, or dusted with cornmeal. Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough.  Sprinkle each with equal portions of crumbled blue cheese, and another drizzle of Mushroom-Sage Olive Oil, and additional fresh ground pepper (if desired). 

Slide the pizza in to the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed.  Rotate the pizza half way through the cooking process to ensure that each cooks evenly. Serves 4-6

Shaved Brussel Sprouts with EVOO, Lemon Agrumato Olive Oil & Parmesan Cheese

16 April, 2014


1 pound Brussles sprouts, stem end trimmed off
2 large shallots, thinly sliced
1/4 cup shave Parmesan cheese
1/4 cup your choice of any Olive del Mondo Medium-Robust EVOO
1 tablespoon Olive del Mondo Lemon Agrumato Olive Oil
2 tablespoons fresh squeezed lemon juice
sea salt to taste
fresh ground pepper to taste

Shave or slice the brussels sprouts as thinly as possible.  This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill.

In a large saute pan, heat the EVOO olive over medium-high heat.  Begin by sautéing the shallots until they just begin to caramelize on the edges.  

Add the shaved brussel sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit. Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine. 

Serve drizzled with Lemon Agrumato Olive Oil and shaved Parmesan cheese.

Serves 6 as a side

Olive Oil Dark Chocolate Pot de Crème ~ With Blood Orange Agrumato Whipped Cream

02 February, 2014


Dark Chocolate Pot de Creme
12 ounces high-quality bittersweet chocolate chips (or chopped)
3 cups Half & Half
6 large egg yolks
8 tablespoons granulated sugar 
1/4 cup Olive del Mondo Oro Bailen Picual
1 1/4 teaspoon salt

Blood Orange Whipped Cream
1 cup heavy cream
1 tablespoon blood orange agrumato
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar

Place the chocolate and olive oil in a blender. Whisk the Half & Half egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Sir the mixture constantly, making sure to  scrape the bottom and edge of the pot with a heatproof spoon or spatula so that the mixture does not burn. Continue to stir until the the custard is coats the spoon and almost begins to simmer, about 5 minutes. Immediately pour the custard over the olive oil and chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours. Whip the cream and blood orange olive oil with the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream before serving.

Makes 6 servings

Wild Mushroom & Sage Olive Oil Popcorn (with asiago cheese & fresh cracked black pepper)

18 January, 2014

The perfect party snack or to jazz up a night in with a movie!


6 cups freshly popped, warm popcorn
1/3 cup Wild Mushroom-Sage Olive Oil + 2 tablespoons
1/2 cup freshly grated Asiago cheese + 2 tablespoons
Fresh cracked pepper to taste
Sea salt to taste

In a bowl large enough to hold the popcorn, drizzle 1/3 cup of the mushroom sage olive oil over the sides and bottom of the bowl.  Alternatively, you can use an oil mister to spray the oil on to the popcorn. Add the still warm popcorn to the bowl and toss to coat evenly.  Add 1/2 cup grated Asiago, and a few turns of fresh cracked pepper, and salt to taste.  Toss to coat again.  Finish by drizzling the remaining mushroom-sage olive oil over the top along with two tablespoons of Asiago, and more black pepper.

Roasted Hasselback Potatoes with Garlic Infused Olive Oil

30 October, 2013

These potatoes are perfect for these cold fall nights!


8 medium red new potatoes
1/2 cup Olive del Mondo Garlic Olive Oil ( You could also substitute with Chipotle, Gremolata, Baklouti, or Mushroom & Sage Olive Oil)
2 teaspoons salt
fresh ground pepper to taste
1 cup grated cheddar (optional) or any other melting cheese of your choice
1 tablespoon fresh chopped chives for garnish

Preheat oven to 400 F.

Set each potato on a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato. Pour the olive oil in to a large bowl or container.  Toss the potatoes liberally in the olive oil, making sure to get it in between the slices.  

Arrange the potatoes on a foil lined baking sheet, cut side up.  Sprinkle with salt and pepper to taste, making sure to season in between the slices.

Bake for 30 minutes until the edges begin to turn golden brown.  

If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown.

Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream or greek yogurt with a tbsp. of a complimentary (or the same) infused olive oil whisked into it.

Serves 4

Dairy Free Organic Butter Olive Oil Cinnamon Rolls

04 October, 2013









5 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon salt
2 packages rapid rise yeast
2 cups warm water
¼ cup Certified Olive del Mondo Organic Butter Olive Oil
2 large eggs
2 tablespoons Certified Organic Butter Olive Oil
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
½ cup brown sugar
1 tablespoon ground cinnamon
1/3 cup Certified Olive del Mondo Organic Butter Olive Oil
1/2 cup brown sugar


In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.


When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.


Preheat the oven to 350. Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

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