Extra Virgin Olive Oil Herb Dipping Oil

Fresh and versatile this Extra Virgin Olive Oil Herb Dip is a easy family favorite for dinner and gatherings alike. 

Yield: 4 Servings 

Prep Time: 5 Minutes Total Time: 5 Minutes

1/4 Tsp. Oregano 

1/4 Tsp. Basil 

1/4 Tsp. Rosemary 

1 Tsp. Truffle Salt With Summer Herbs

1/4 Tsp. Napa Valley Blend Black Pepper

1 Pinch Red Pepper Flakes 

2 1/2 Tsp. Minced Garlic 

1/4 Cup Italian Herb Extra Virgin Olive Oil

In a small bowl, mix together the dry spices. Add minced garlic, stirring to combine. Transfer the herb mixture to a small dish or bowl. Pour in the Italian herb olive oil over the herb mixture and serve with fresh bread of choice. 


Axel Johnson
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Traditional Lemon Garlic Hummus

Savory and full of Citrus this hummus is a easy addition to any food spread.

Total Time: 5-10 Minutes 

1 16oz Can Of Chickpeas, Drained & Rinsed 

1/4 Cup Meyer Lemon Extra Virgin Olive Oil 

1/4 Cup Tuscan Estate Extra Virgin Olive Oil 

1/2 Tsp. Granulated Garlic 

2 Tsp. Thaini

2 Tsp. Chili Powder

Sea Salt to taste 

Pennsylvania Pepper to taste 

Add Chickpeas into the bowl of a food processor, along with the Granulated Garlic, Thaini, and Chili Powder. Start to puree the mixture while slowly adding the both the Meyer Lemon and Tuscan Olive Oil until an emulsion, or creamy consistency forms. Season with Salt and Pepper to taste and serve at room temperature. 

Axel Johnson
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White Bean Dip With Rosemary

Easy and quick dip that is sure to please with light and fresh flavors that pop!

Makes: 2 Cups

Cook Time: 1 Minute Total Time: 5-10 Minutes 

1/4 Cup Rosemary Fused Extra Virgin Olive Oil  

2-3 Tsp. Minced Garlic  

2 Cans (15oz Each) White Beans, Drained & Rinsed 

2 Tbsp Fresh Lemon Juice

1 1/2 Tsp Sea Salt

1 Tsp Rosemary 

1 Baguette

In a 10-inch frying pan, over medium heat, stir half the Rosemary Olive Oil and the Minced Garlic until fragrant for about 1 minute, being careful not to brown the garlic. Pour everything from the pan into a food processor, adding the White Beans, Lemon Juice, and Sea Salt. Whirl until smooth and pour into serving bowl. Drizzle the rest of the Rosemary Olive Oil over the bean dip. Sprinkle the Rosemary over the dip and serve at room temperature with the slightly warmed baguette. 

Axel Johnson
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