Persian Lime with Crumbled Pecans


1/4 cup OT&M Persian Lime Olive Oil
1/4 cup OT&M Butter Olive Oil
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, OT&M Persian Lime Extra Virgin Olive Oil, lime juice, OT&M Butter Olive Oil 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 pan and let stand about 10 minutes until top is firm to touch. Using a knife, score top of fudge to make fudge squares. Refrigerate about 1 hour. When cool and firm, cut out fudge.

Try adding a graham cracker crust and sprinkling crumbled pecans mixed with a couple pinches of our Lemon Lime Sea-salt.


Baklouti Shrimp Parmesan


1.5  Tablespoon of OT&M Baklouti Fused Olive Oil
3     Tablespoons Ketchup
1/4  Teaspoon Sea Salt
1/2  Cup of milk
1     Cup Heavy whipping cream
4     Tablespoons Grated parmesan cheese
1     Garlic clove minced
2     Tablespoons minced onion
1     Pound of peeled cooked jumbo shrimp
1     Tablespoon fresh oregano
Fresh cracked pepper to taste
Cooked rice or Pasta


In sauce pan sauté onions in baklouti olive oil till tender. Add sea salt, garlic, oregano. Stir in whipping cream and milk, parmesan cheese and ketchup. Bring to boil the simmer for 20 minutes. Season with fresh cracked pepper. Add cooked shrimp, simmer for 5 minutes and serve!


Cinnamon Pear Balsamic Apple Pie



2 Gala apples
2 Granny Smith apples
1/4 cup OT&M Blood Orange Olive Oil
2 teaspoons Cinnamon Pear Balsamic Vinegar
1 teaspoon Lavender Balsamic Vinegar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon French lavender
A pinch of salt( I used Himalayan Pink)


2 cups all purpose flour
1 cup butter(or 3/4 cup Butter Olive Oil)
1/3 cup cold water


Preheat over to 350. Add flour and butter(cubed) to bowl. Mix together, add water and mix to form dough. Knead dough and set aside. Slice apples fairly thin, separate Gala apples from Granny Smiths. Heat pan, add Blood Orange Olive Oil and brown sugar. Add Gala's to pan. Add Cinnamon Pear Balsamic, Lavender Balsamic, cinnamon, lavender, & salt. Mix everything together and cook apples until tender. Roll out dough and lay in pie pan. Layer apples and drizzle remaining sauce from pan over the apples. Roll out more dough very thin, cut into strips and cross them over the pie. Next, cut out leaves and lay them over the crust and press them down. Brush melted butter over pie and bake for 1 hour or until crust is golden brown.


Baklouti Jumbo Scallop Parmesan


1.5  Tablespoon of OT&M Baklouti Fused Olive Oil

1      Tablespoon OT&M Tuscan Herb Olive OIl

3     Tablespoons Ketchup

1/4  Teaspoon Sea Salt 

1/2  Cup of milk

1     Cup Heavy whipping cream

4     Tablespoons Grated parmesan cheese

1     Garlic clove minced

2     Tablespoons minced onion

1     Pound Jumbo Scallops

1     Tablespoon fresh oregano

Fresh cracked pepper


Cooked rice or Pasta

In sauce pan sauté onions in baklouti olive oil till tender. Add sea salt, garlic, oregano. Stir in whipping cream and milk, parmesan cheese and ketchup. Bring to boil the simmer for 20 minutes. Season with fresh cracked pepper.

Pat scallops dry and season with sea salt & fresh cracked pepper. Sauté and sear scallops in OT&M Tuscan Herb Olive oil


Cucumber, Goat Cheese & Sundried Tomato Appetizer


5 oz room temp goat cheese
2 tsp zested lemon peel
1 med size garlic clove, minced very finely
2 tsp fresh chopped thyme
fresh cracked pepper to taste
1 to 2oz OT&M Milanese Gremolata Infused Olive Oil


Mix cheese and olive oil together till thoroughly mixed. Add all other ingredients.

Peel 2 cucumbers then slice lengthwise with peeler.  Chop sun dried tomatoes.  Arrange like photograph topped that is topped with red onion which has been soaked in honey. Finish with sprinkle of cracked pepper and a drizzle of OT&M Milanese Gremolata Infused Olive Oil.


Delicious OT&M Colcannon


3 lb. russet potatoes, peeled and quartered

1/2 cup + 1 tbs of OT&M Butter Infused Olive Oil

2 Tbs. OT&M Tuscan Infused Olive Oil

sea salt and fresh cracked pepper

1 cup milk

1/2 cup heavy cream

4 slices cooked bacon chopped into 1/2 inch pieces.

4 large shallots, thinly sliced

1 large leek, white and light green portions

halved lengthwise, rinsed well and thinly sliced

1 bunch curly kale, about 3/4 lb., stemmed and

coarsely chopped

1 small cabbage head coarsely chopped

1/8 tsp. freshly grated nutmeg


Boil potatoes in 2 inches of water adding a pinch of sea salt till there are tender. About 15 minutes. Drain and set aside.  Heat the OT&M Butter Olive Oil then add the greens. Cook the greens for 5 minutes then add the shallots and cook 1 minute more.

Add the milk and cream and potatoes then mash into the greens. Season with sea salt and cracked pepper and nutmeg.  Add the bacon and mash a little more. Mix in the OT&M Tuscan Herb Olive Oil then serve hot.


Cream of Mushroom Soup


2   tablespoons OT&M Butter Olive Oil

1   tablespoons OT&M Wild Mushroom & Sage Olive Oil

1 1/2  pounds mixed wild mushrooms (such as cremini, shiitake and oyster),


2 large shallots(diced)

1 tablespoon fresh thyme

1/4 cup parsley chopped

4   tablespoons all-purpose flour

8   cups low-sodium chicken broth

1/4 cup Sherry Reserve

1 cup heavy cream

1/4 teaspoon black pepper

1/8 teaspoon sea salt



Heat Butter & Wild Mushroom & Sage olive oil in large sauce pan. Add shallots and sauté for 3 minutes, then add mushrooms and thyme cook 10 minutes. Sprinkle with flour and cook 2 minutes stirring constantly. Add stock bring to bill the simmer for 15 minutes.

Stir in heavy cream, sherry, sea salt and pepper them simmer for minutes to let thicken to creamy soup consistency. Mix in parsley and serve.  Makes 8 servings.


Rice Crispies With Butter Olive Oil


8 cups crisp rice cereal
12 ounce bag marshmallows
3 tablespoons OT&M Butter Olive Oil
1/2 teaspoon sea salt


In a large saucepan melt the marshmallows & butter olive oil together stirring occasionaly till completely melted. Combine mixture with cereal till thoroughly coated and press into a olive oil coated 9X13 inch backing dish. Sprinkle with sea salt and cut into two inch squares.


Strawberry Balsamic Pound Cake With Lemon Glaze


1 lb Strawberries, chopped

1 1/2 Tbsp OT&M Traditional 18Y Aged Balsamic

1 1/2 Tbsp OT&M Strawberry Balsamic

3/4 cup OT&M Butter Olive Oil

2 cups Sugar

1 cup Light Brown Sugar, packed

5 Eggs

1 tspVanilla Extract

2 tspAlmond Extract

3 cups All-purpose Flour

¾ tsp Baking Powder

½ tsp Salt

1 cupWhole Milk

Sicilian Lemon Glaze:

3 1/2 Tablespoons OT&M Sicilian Lemon Balsamic

2 cups Powdered Sugar, sifted

The Zest of One Meyer Lemon



Preheat oven to 350 degrees. Toss strawberries in a bowl with the OT&M Traditional 18yr & Strawberry balsamic and 3 tablespoons sugar; transfer berries and liquid to a large baking sheet and spread in a single layer. Roast for 40 minutes, stirring every ten minutes. Remove from oven and let cool while cake batter is being made.

Reduce the oven to 325 degrees. Spray a large bundt pan well with nonstick cooking spray. In the bowl of an electric stand mixer, cream together the OT&M Butter Olive Oil , 2 cups sugar and 1 cup brown sugar until light and fluffy with paddle attachment.  Add the eggs one at a time, mixing well after each addition.  Mix in vanilla and almond extract.

In another bowl, stir together the flour, baking powder, and salt.  Add about 1/3 of the dry ingredients and then about 1/3 of the milk and beat until incorporated. Repeat with remaining flour mixture and milk in 1/3 intervals until mixed. Stir in the roasted strawberries and juice by hand just until mixed.

Pour the batter into the prepared bundt pan. Bake for 60-75 minutes or just until a toothpick comes out clean. Do not over bake.

Cool cake for 10 minutes in pan then turn out onto a platter or cake plate.   Drizzle glaze over cake. Let cool completely before cutting.

To make the glaze, whisk the OT&M Sicilian white balsamic and powdered sugar in a bowl until smooth.


OT&M Potato Skins


Pico De Gallo

1 sweet onion, finely chopped
2 tablespoons coarsely chopped cilantro
1 tablespoon coarsely chopped parsley
1 tomato, diced
1 green onion, finely chopped
2 cloves fresh garlic , minced
1/8 teaspoon fresh cracked pepper
1/8 teaspoon sea salt
1 tablespoon OT&M Baklouti Fused Olive Oil
1 tablespoon OT&M Cilantro & Roasted Onion Olive Oil
1 tablespoon OT&M Jalapeño White Balsamic Vinegar


6 red potatoes
sea salt
fresh cracked pepper
2 tablespoon OT&m Tuscan Herb Olive Oil
1 cup grated white cheddar cheese
1 cup grated pepper jack cheese


Slice six red potatoes into 1/2 thick slices and place on sheet baking pan then brush each slice with OT&M Tuscan Herb Olive Oil and sprinkle with salt and pepper. Bake at 375 for 40 minutes till they are a little golden on the surface.Top each slice with a good portion of the grated cheese an place back in oven till the cheese is fully melted.

Arrange the cheese potato slices about 4 in a row per serving on a plate then top with 1 tablespoon of the Pico De Gallo on each slice. Garnish each slice with a couple leaves of the cilantro and serve!


Garlic Shrimp Linguine


1/2 cup OT&M Organic Garlic Infused Olive Oil
4 cloves garlic, minced
1 whole 14.5 ounce can diced (or whole) tomatoes
1 whole, drained, 4 oz can of mushrooms
1/2 cup white wine
Preference of amount Jumbo Or Large Shrimp, peeled And deveined
Salt And pepper, to taste
Fresh Parsley, minced
6 oz pasta of choice
Red pepper flakes, to taste


Preheat oven to 350 degrees.

Cook pasta  until it is just over halfway done. It should still be a little firm.

In large skillet, saute garlic and mushrooms in olive oil over medium heat for about a minute. Add in tomatoes, wine, and salt and pepper. Stir and let simmer for about 10 mins.
In separate pan, cook shrimp.

Prepare aluminum foil “pockets” large enough to hold each portion of pasta dish, fill (we always prefer to start filling with drained pasta, then shrimp, then sauce), and wrap pocket tightly. Place aluminum foil pockets into oven for 15 minutes.


Caprese OT&M


2 red tomatoes (preferably an heirloom)

1 yellow tomato

1 package of pre-cut Mozzarella cheese

1 small fresh basil plant or 6 large leaves of basil

OT&M Tuscan Herb-infused extra virgin olive oil (EVOO)

OT&M Traditional 18 year aged balsamic vinegar


Slice tomatoes evenly in ¼ inch slices

Layer tomato slices, basil leaves, and Mozzarella cheese. Layer in this order: red tomato on the plate, topped with basil leaf, topped with Mozzarella slice, topped with basil leave, then yellow tomato slice topped with basil leaf, topped with Mozzarella slice, topped with basil leaf, then a red tomato slice. Repeat for all portions.

Drizzle with OT&M Tuscan Herb EVOO and OT&M Traditional 18 year aged balsamic vinegar to taste.


Cascadian Wild Raspberry Mojito

Bring out this refreshing show stopper for brunch or anytime you want to "wow" your guests.


1 small sprig mint

2" long zest of of lime peel
4-6 fresh raspberries
1 fluid ounce Wild Cascadian Raspberry White Balsamic
2 fluid ounces rum
2 fluid ounces club soda

Muddle mint leaves, lime peel, raspberries, and balsamic together in a shaker. Fill the shaker with ice and add the rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda.

Serves 1


Cara-Cara Orange Vanilla Waffles

2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup Lemon Fused Olive Oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Fresh Strawberry-Balsamic Compote

3 cups sliced, fresh strawberries

1/2 cup Cara-Cara Orange-Vanilla White Balsamic

1 cup sugar


For the Compote
Place the sugar and 1/2 cup of balsamic in a heavy duty 2+ quart sauce pan. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer until the strawberries begin to lose shape and become a chunky sauce (about 8 minutes), stirring frequently. Cool to room temperature before serving. 

For the Waffles
Preheat a standard or Belgian waffle maker. Beat the eggs in large bowl with a mixer or by hand until fluffy. Beat in flour, milk, Lemon Fused Olive Oil, sugar, baking powder, salt and vanilla, just until smooth. Grease the preheated waffle maker with non-stick cooking spray. Pour mix into the ready waffle maker. Cook until golden brown. Serve with Strawberry Balsamic Compote and a dollop of yogurt or cream if desired.

Makes 8 standard size waffles


Baklouti Ahi Tuna Poke Bowl

Ahi Tuna Marinade
2 tablespoons soy sauce (Tamari if possible)
1 teaspoon Serrano Honey Vinegar
1 teaspoon Japanese Roasted Sesame oil
1 teaspoon black sesame seeds, plus more for garnish
1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1" cubes
2-3 scallions, thinly sliced

6 cups organic mixed spring greens
1 medium English cucumber cut into 1'" dice

1 large avocado

Spicy Baklouti Miso Dressing
1 rounded tablespoon yellow miso
2 tablespoons honey ginger white balsamic
2 tablespoon Baklouti Olive Oil

1 tablespoon Garlic Olive Oil
1 teaspoon dark sesame oil
2 tablespoons plain yogurt

For serving
4 cups cooked quinoa cooled to room temperature
Pickled ginger, optional

4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional


Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.

Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.

Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside. 

Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.

Serves 4 as a light meal or 6 as a small salad


Blackberry-Ginger Balsamic Glazed Wings

4 pounds chicken "party" wings
2 tablespoons Garlic Olive Oil (or olive oil of your choice)
1/2 teaspoon black pepper
3/4 cup Blackberry Ginger Balsamic Vinegar
1/4 cup soy sauce

Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight. 

Preheat an outdoor grill for medium heat. 

Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.


Place the reserved marinade in a small sauce pot set over medium-low heat, and gently simmer until reduced by half, approximately 5 minutes. 

Place grilled wings in a large bowl. Drizzle with reduced balsamic marinade and toss to coat well.