Archive | Recipes


Buttermilk Vanilla Pound Cake

1 cup butter, room temperature 3 cups sugar 4 eggs 1 tsp. Madagascar Vanilla Extract 3 cups flour 1/4 tsp. baking soda pinch of salt 1 cup buttermilk Using a mixer, cream together butter and sugar, add eggs and vanilla. Sift flour, and then sift again with baking soda and salt. Alternating the flour and […]

Continue Reading

Salad of lentils, dried tomatoes and apple

INGREDIENTS: 12oz Green lentils 2-3 Apples diced (medium, sweet & tart varietal) 6oz Arugula Greens 1 Tbsp. True Olive Connection’s Extra Virgin Olive Oil 1 chopped Dried Tomato 1 Tsp. Sherry Vinegar .5 Tsp. Lemon Juice Salt to taste Black pepper to taste Chopped chives to taste DIRECTONS: Cook the lentils in salted water, drain […]

Continue Reading
Roasted Veggies in balsamic and feta cheese

Roasted Veggies with Balsamic and Feta Cheese

TRUE OLIVE CONNECTION Roasted Veggies with Greek Feta INGREDIENTS 2 tablespoons True Olive Connection extra virgin olive oil (Arbequina, Frantoio, Picual are my favs) 2 tablespoons True Olive Connection balsamic vinegar (Maple, Vanilla Fig, 25 Star, Blackberry Ginger are all great for this recipe) 6 carrots, peeled, halved lengthwise and quartered 4 parsnips, peeled, halved […]

Continue Reading
Strawberry Balsamic Mixed Cocktail

Vinegar gets popular in cocktails

Progressive bartenders, lime shortage drive use of the sour ingredient Apr 17, 2014 David Flaherty David Flaherty is the Beer & Spirits Director at Hearth Restaurant and the Terroir wine bars in New York. A freelance beverage writer, David is also a Cicerone Certified Beer Server, a wine geek, a seeker of fine spirits, a […]

Continue Reading

Citrus Ginger Cake with Spiced Orange Compote

THIS RECIPE CALLS FOR: 1/2 cup honey 1/4 cup mild-flavored extra-virgin olive oil (I suggest Arbosana, Arbequina,or  Nocellara) 2 large eggs, at room temperature, separated (see Tip) 2 tablespoons freshly grated orange or Meyer lemon zest 1/3 cup fresh orange or Meyer lemon juice 5 tablespoons chopped crystallized ginger, divided 1 cup whole-wheat pastry flour […]

Continue Reading

Stuffed Zucchini with Chicken Sausage

Ingredients: 4 medium sized zucchinis, ends trimmed 3 tablespoons True Olive Connection Tuscan Herb Olive Oil 2 links Italian-style chicken sausage, casings removed 2 teaspoons crushed red pepper flakes (optional) salt and ground black pepper to taste 1/2 sweet onion (such as Vidalia or Maui), chopped 3 cloves garlic, chopped 1 (14.5 ounce) can whole […]

Continue Reading

Chicken with Artichokes and Sundried Tomatoes

Ingredients 2 tablespoons olive oil (True Olive Connection Garlic, Basil or Extra Virgin Olive Oil, your choice) 1/2 onion, sliced 2 cloves garlic, minced 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces 1/2 cup chicken broth 1 (15 ounce) can quartered artichoke hearts, undrained 1 (6 ounce) jar sun-dried tomatoes, drained and […]

Continue Reading

Pan-Seared Salmon with Chipotle Bourbon Glaze

This recipe comes from Chef Jeremy Ryan, formerly of Kentucky, who has returned to his native Mississippi and works at the MGM Mirage at the Beau Rivage Resort and Casino in Biloxi. He suggests using bourbon in a glaze for pan-seared salmon. INGREDIENTS: Salt and pepper 4 salmon fillets 3 tablespoons The True olive Connection […]

Continue Reading