Loading... Please wait...


Heirloom Tomato Cucumber Caprese Salad

Posted by Recipe Runner on


3 heirloom tomatoes, sliced
½ English cucumber, seeded and sliced
8 oz. mozzarella pearls
¼ c. fresh basil leaves
½ red onion
1½ c. apple cider vinegar
2 Tbsp. sugar
Salt and pepper, to taste

Peach Vinaigrette Ingredients:

To see recommended pairing options for the flavors you have, check each product page individually.

1 peach, peeled and diced
2 Tbsp. Teaoli Balsamic Vinegar
2 Tbsp. water
1 Tbsp. Teaoli Extra Virgin Olive Oil
1 Tbsp. fresh basil (4-5 leaves)
Salt and pepper, to taste


1. Peel and cut red onion into thin slices. Place in a glass, ceramic, or plastic container with a sealable lid.
2. In a small saucepan, stir together apple cider vinegar, sugar, and one tablespoon salt. If desired, add 1 tablespoon black peppercorns, 2 sprigs fresh rosemary, 1 teaspoon cumin seeds, 3 whole peeled garlic cloves, 1 small hot red pepper, or 2 sprigs of fresh thyme for additional flavor. Bring to a boil, then remove from heat.
3. Pour mixture over onions until completely covered. Place lid on, let cool to room temperature, and then refrigerate for at least an hour before using.
4. Combine vinaigrette ingredients in a blender and mix until smooth. Refrigerate until ready to use.
5. Arrange the tomatoes, cucumber, pickled red onions, mozzarella, and basil on a serving plate. Season with salt and pepper, drizzle with vinaigrette, and serve immediately.

Recipe adapted from Recipe Runner.

Orange Orzo Salad

Ingredients:8 oz. orzo, cooked½ c. raw almonds1 c. flat leaf parsley, chopped½ c. Kalamata olives, chopped½ c. golden raisins½ c. feta cheese, crumbled1 tsp. orange zest¼ c. freshly squeezed orange juice¼ c. Teaoli Extra Virgin Olive Oil (any flavor you prefer)2 Tbsp. white wine vinegar1 medium clove garlic, pressed or minced¼ tsp. saltFreshly cracked black pepper, [...]

Read More »

Moroccan Harissa Sauce

Ingredients:1 Tbsp. coriander seeds1 Tbsp. caraway seeds4 large garlic cloves, unpeeled4 large red bell peppers½ c. Teaoli Extra Virgin Olive Oil (any flavor you prefer)1 Tbsp. sugar2 tsp. dried crushed red pepperInstructions:1. Stir coriander and caraway in a small skillet over medium-high heat until aromatic, about thirty seconds. Transfer to food processor or blender. 2. Cook [...]

Read More »

Middle Eastern Zhoug Sauce

Ingredients:1-3 whole jalapenos, sliced2 large garlic cloves1 bunch cilantro (small stems ok)½ tsp. ground cardamom1 tsp. cumin½ tsp. salt, more to taste⅓ c. Teaoli Extra Virgin Olive Oil (any flavor you prefer)Instructions:1. Place all ingredients except oil in a food processor and pulse until ingredients are uniformly chopped. Add oil and lemon juice; process into a [...]

Read More »

Greek Tzatziki Sauce

Ingredients:1 c. grated cucumber½ c. plain Greek yogurt1 Tbsp. Teaoli Extra Virgin Olive Oil (Blood Orange, Chipotle, Cilantro & Roasted Onion, Eureka Lemon, Garlic, Green Chili, Persian Lime, or any Varietal)2 tsp. chopped fresh mint and/or dill1½ tsp. lemon juice1 medium clove garlic, pressed or minced¼ tsp. fine sea saltInstructions:1. Working with one handful at a time, squeeze the grated cucumber over [...]

Read More »

Bruschetta al Pomodoro

Ingredients:1 loaf french bread, sliced4 large plum tomatoes1 clove garlic1 small bunch basil½-1 Tbsp. Teaoli Extra Virgin Olive Oil (any flavor you prefer)Instructions:1. Preheat a griddle pan. Drizzle olive oil on both sides of each slice of bread, then toast. While bread is still warm, rub one side of each slice with garlic clove.2. Chop the [...]

Read More »

Olive Oil Hollandaise Sauce

Ingredients:3 large egg yolks2 Tbsp. fresh lemon juice1-2 Tbsp. warm water1 c. Teaoli Extra Virgin Olive Oil (any flavor you prefer)¾ tsp. kosher saltInstructions:1. Whisk together egg yolks, lemon juice, and warm water in a glass or steel bowl. Add an additional tablespoon of water for thinner sauce.2. Transfer mixture into a blender. Pour in olive [...]

Read More »

Lebanese Lemon Parsley Bean Salad

Ingredients:2 15 oz. cans red kidney beans1 15 oz. can chickpeas1 small red onion, diced2 stalks celery1 medium cucumber¾ c. fresh parsley, chopped2 Tbsp. fresh dill or mint, chopped3 cloves garlic, pressed or minced¼ c. Teaoli Extra Virgin Olive Oil (Basil, Blood Orange, Chipotle, Cilantro & Roasted Onion, Eureka Lemon, Garlic, Green Chili, Persian Lime, Tuscan, or any Varietal)¼ c. lemon juice¾ tsp. saltSmall [...]

Read More »

Milanese Gremolata Sauce

Ingredients:1 c. packed Italian parsley (small stems ok)1-2 garlic clovesZest of 1 small lemon, plus 1-2 tsp. lemon juice½ c. Teaoli Extra Virgin Olive Oil (any flavor you prefer)Salt and pepper, to tasteInstructions:1. Place parsley, garlic, and zest in a food processor or blender and pulse until chopped.2. Add oil, salt, pepper, and lemon juice. Pulse [...]

Read More »

Lemony Corona Beans with Garlic, Olive Oil, and Herbs

Ingredients:1 lb. dry Corona beans2 tsp. kosher salt2 bay leaves3 celery sticks in 3-inch pieces1 onion, quartered4 garlic cloves, smashedSprigs of fresh sage or thyme3 Tbsp. Teaoli Extra Virgin Olive Oil (Butter, Cilantro & Roasted Onion, Eureka Lemon, Garlic, Herbs de Provence, Tuscan, Wild Mushroom & Sage, or Wild Rosemary)Zest from one lemon¼ c. fresh parsley leavesSalt, pepper, and red chili flakes, [...]

Read More »

Sign up to our newsletter