• 1/3 c Teaoli Gravenstein Apple White Balsamic
• 2 tbsp sesame seeds or toasted slivered almonds
• 2 tbsp Teaoli Varietal EVOO
• 2 tbsp Teaoli Toasted Sesame Oil
• 1/2 tsp sugar + 1 or 2 tsp honey to taste
• 16 oz (about 6 c) coleslaw mix
• 1 c each canned bean sprouts, sliced radishes, red onion, carrots
• 2 bags ramen noodles, dry with seasoning packets
• Toasted almonds to garnish

Directions:

1. In a large bowl, whish together Gravenstein Apple Balsamic, sesame seeds, EVOO, Sesame Oil, and sugar/honey, and dry seasoning packets.
2. Add coleslaw mix, drained bean sprouts, dry broken noodles, radishes, carrots and red onion. Toss to combine, add salt and pepper to taste, and let chill for 1 hour to blend flavors. 
3. Garnish with additional toasted almonds and serve.

Serves 6.

• 1 pineapple, peeled and cut into slices
• 2 mangoes, peeled and diced
• ½ c red onion, chopped finely
• ½ c cilantro, chopped
• 1 c cherry tomatoes, halved
• 3 oz Persian Lime Extra Virgin Olive Oil
• 1-2 oz Green Chili Extra Virgin Olive Oil (for a less spicy version, use Cilantro & Roasted Onion Extra Virgin Olive Oil)

Preparation:

1. Brush pineapple slices with Persian Lime Extra Virgin Olive Oil.
2. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
3. Remove pineapple from heat and set aside to cool, then dice.
4. Combine all ingredients in a large bowl and toss to combine.

This is a great summery topper or side for your favorite fish!

• 1 c butter, softened
• 2 c flour, sifted
• 1 c powdered sugar, sifted
• 1/2 c Teaoli French Caramel Creme Brulee Black Tea, finely chopped
• 1 tsp vanilla extract
• 1/2 c butterscotch morsels, chopped
• sea salt for sprinkling
• granulated sugar, for rolling

Icing Ingredients:

• 2 c powdered sugar
• 2 tbsp milk
• 2 tbsp maple syrup
• 1/2 tsp maple extract

Directions:

Preheat oven to 350F. Mix all cookie ingredients together, and shape dough into 1 1/2 inch balls. Rolls in granulated sugar and place on a baking sheet. Press down the top of each cookie with the bottom of a glass. Sprinkle with sea salt and bake for 10 minutes or until cookie is just set. Let cool. Whisk all icing ingredients together until smooth, and once cookies are cool, drizzle with icing and serve. 

2 cups all purpose flour

3 tbsp matcha green tea powder

1/4 tsp salt

8 oz. unsalted butter

1/2 cup powdered sugar

200 grams (7.05oz) dark chocolate

1 tsp Teaoli Ultra Picual EVOO

Directions: 

1. To prepare cookies, sift the flour, 2 tbsp matcha powder and salt in a bowl.

2. In a mixer cream butter and powdered sugar until light and fluffy.

3. Reduce the speed to low and beat in the flour mixture until just incorporated.

4. On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut rounds using a floured cookie cutter

5. Place on a prepared baking sheet. Bake cookies for 10-12 mins. Remove from oven and let cookies cool completely on a wire rack.

6. Melt the chocolate completely, and stir in oil until combined.

7. Dip half the short bread cookie in the melted chocolate, repeat with all cookies, place in refrigerator for 10 mins to allow chocolate to set

8. Dust with remaining matcha powder.

4 thick-cut ribeye steaks

6oz Teaoli EVOO

6oz melted butter

6oz Teaoli Fig Balsamic

Coarse ground salt and pepper

Preparation:

1. Mix together melted butter and Teaoli Fig Balsamic.

2. Coat steaks with EVOO and season with salt & pepper.

3. Grill steaks to desired temperature (Recommend medium rare).

4. Brush steaks with balsamic and butter mixture and grill for 45sec on each side, remove from grill and let steaks rest for 5min.

3 tbsp fresh lemon juice

1 Tbsp Teaoli Sicilian Lemon White Balsamic Vinegar

1 Tbsp minced garlic

1 tsp oregano (fresh use 2 tsp)

1 tsp Dijon mustard

1 tsp cumin

1/2 cup Teaoli Varietal EVOO

Salt and pepper to taste

Dressing Preparation:

Combine the lemon juice, white balsamic, garlic, oregano, Dijon mustard and cumin in a small bowl and whisk to blend. Add the Teaoli EVOO in a fine stream whisking constantly until blended. Season with salt and pepper.

Salad Ingredients:

12 oz orzo (rice shaped pasta)

2 tbsp any Teaoli Varietal EVOO

1 1/2 cups (6oz) crumbled Feta

1 cup chopped red bell pepper  

1 cup chopped yellow bell pepper

3/4 cup pitted Kalamata olives

4 green onions, chopped

2 tbsp drained capers

Salt and pepper to taste

3 tbsp pine nuts, toasted

Salad Preparation:

Cook the pasta according to package directions until tender but still firm, or al dente; drain. Rinse with cold water; drain well. Toss the pasta with the Teaoli EVOO in a large bowl. Add the feta cheese, bell peppers, olives, green onions, and capers and mix well. Pour the dressing over the pasta mixture and toss to coat. Season with salt and pepper. Sprinkle with the pine nuts and serve. You may prepare the salad up to 6 hours ahead. Refrigerate covered until serving time.

1 1/4 cup heavy cream

1/2 cup Teaoli Espresso Balsamic

2 cups semi-sweet chocolate chips

3 tbsp unsalted butter, cut into small pieces

1/4 tsp sea salt

1/2 tsp vanilla extract

Directions:

Butter a 9x13" baking pan and line with parchment, leaving some hanging over the sides of the pan. In a metal bowl or double boiler, add all ingredients except the salt. Set over a pot of gently simmering water, stirring constantly, until the chocolate has completely melted. Mixture will be very thick. Pour into the prepared pan. Allow to cool to room temperature and cut into squares. Sprinkle each square with sea salt and enjoy.

• 1 18-pound turkey
• 6 cups ice
• Garlic powder
• Salt and pepper
• 6oz Teaoli Herbs de Provence EVOO

For brine:

• 2 gal water
• 1 cup kosher salt
• 1 cup sugar
• 1/2 cup honey
• 2 cup chicken/vegetable stock
• 2 sprigs thyme

For glaze:

• 16oz Teaoli Maple Balsamic
• 1/2 cup brown sugar

Directions:

1. Combine all ingredients for the brine in a medium sauce pan and heat over med-high heat stirring until salt is dissolved and liquid is clear.

2. Pour over the turkey and ice. Place in the refrigerator over night.

3. Remove from brine the next morning and rinse off.

4. In roasting pan rub turkey with EVOO and seasonings.

5. Roast in oven at 350° breast side down for 2.5 hours, basting every 30 minutes.

6. Stir together vinegar and sugar in a sauce pan over medium heat, bring to a boil then reduce heat to low and simmer until glaze has reduced by half, about 20min.

7. Flip and roast turkey for an additional 1.5 hours or until internal temperature has reached 165°F.

8. Remove turkey, brush with glaze, and return to oven for about 5min to allow glaze to caramelize, then carve.  

½ cup rolled oats

¼ cup whole milk

¼ cup heavy cream

1 large egg

½ cup all-purpose flour

¼ tsp ground cinnamon

3 tbsp Teaoli Cinnamon Pear Balsamic Vinegar

⅓ cup sugar

2 tsp baking powder

½ tsp salt

10 tbsp cold unsalted butter, in ½ inch cubes

1 tbsp sugar, for sprinkling

Pear Marinade Ingredients:

½ cup pears, chopped

¼ cup Teaoli Cinnamon Pear Balsamic Vinegar

Preparation:

Marinate pears for 30 minutes. Preheat oven to 375°. Spread oats evenly on a baking sheet and toast until lightly browned, about 7-9 minutes. Let cool, then measure out two tablespoons, and set aside. Increase oven temperature to 450° and line a second baking sheet with parchment paper. Whisk together milk, cream, balsamic, and egg in a bowl. Set aside one tablespoon for glazing. In a food processor, pulse together flour, cinnamon, sugar, baking powder, and salt until combined. Scatter cold butter evenly over dry ingredients and pulse until the mixture resembles coarse cornmeal. Transfer mixture to a medium bowl and stir in cooled oats and marinated pears. Fold together until large clumps form, then mix dough by hand until the mixture comes together. Dust work surface with half of reserved oats, spread dough evenly, then dust the top with the remaining oats. Gently pat into a 7” circle or until about 1” thick. Using a chef’s knife, cut dough into 8 wedges. Set on parchment-lined baking sheet about 2” apart, brush surfaces with reserved liquid mixture, and sprinkle with sugar. Bake 12-14 minutes, or until golden brown. Serve.

1 bunch asparagus

1 bunch carrots

Teaoli Tuscan Extra Virgin Olive Oil

Salt and pepper, to taste

Preparation:

Wash vegetables well. Trim ends of asparagus and carrot greens, leaving the tops on. Cut into halves if desired. Toss until coated in olive oil, salt, and pepper. Grill until tender. This recipe can also be made with additional vegetables! Try it with onions, zucchini, summer squash, broccolini, tomatoes, or mushrooms.