Recipes

Sirloin steak gets seared in Madagascar Black Peppercorn Olive Oil and finished with a shallot-and-garlic pan sauce. Those browned bits have one more job before the skillet gets washed.

Brown sugar and dark balsamic give top round steak a sweet-savory glaze with a splash of soy. Slice it thin to give more bites a little of that glazed edge.

Make a classic roux by cooking flour in oil to thicken sauces, gravies, and soups.

Lemon Olive Oil brings a bright twist to Waldorf chicken salad, a classic combination of chicken, fruit, and crunch.

Honey Ginger Glazed Lamb featuring Milanese Gremolata Infused Olive Oil. It’s a dish that dares you to savor the bold, playful dance of rustic tradition and modern culinary flair.

Olive Oil Bearnaise featuring Ultra Premium 3 Grape White Balsamic Vinegar. Olive oil béarnaise brings together tarragon, Ultra Premium 3 Grape White Balsamic Vinegar, and egg yolks for a rich, tangy sauce. Give it a steak, some asparagus, or something else worth.

Maple-glazed bacon-wrapped pork tenderloin layers smoky bacon over tender pork with a sweet maple finish. Slice it at the table so everyone can admire the good work the bacon did.

Vibrant and crisp julienne-cut carrots mingle with finely diced shallots, creating a harmonious blend of flavors and textures.

(The BEST) Steamed Broccoli. Get the recipe from Rocky Mountain Olive Oil.

Sage Olive Oil and Black Cherry Balsamic give bone-in pork chops a sweet, savory glaze. A pinch of red pepper flakes keeps things lively.

Smoky mango balsamic salmon balances Olive Wood Smoked Olive Oil with a sweet-tart Alfoos Mango White Balsamic glaze. It’s a quick way to give salmon night a change of scenery.

Black truffle pasta tosses angel hair with baby bella mushrooms, garlic, and Black Truffle Oil. It’s the kind of earthy pasta that makes a simple green salad plenty on the side.