Olive Oil Luncheon

Beaufort Olive Oil X Circa 81
Thursday, November 12th 2026

First Course

Butternut Soup with Sage and Lemon Crema

  • 1 Whole Butternut Squash

  • 4 ounces Beaufort Olive Oil Company Blood Orange Olive Oil

  • Salt

  • Pepper

  • 1 Quart Crème

  • ½ Cup Brown Sugar

  • 1 Teaspoon Nutmeg

Peel and dice butternut squash, discarding seeds. Boil squash until tender. Strain and return to pot. Add crème, BOOC's Blood Orange Olive Oil, sugar and nutmeg. Blend until smooth. Adjust seasonings with salt and pepper. Serve in bowls topped with Crema.

Crema

  • 2 ounces Beaufort Olive Oil Company Lemon Olive Oil

  • 8 ounces goat cheese, softened

  • 4 ounces sour crème

  • 1 teaspoon minced sage

Mix all ingredients until smooth.

Second Course

Baklouti Green Chili Shrimp with Jalapeno Slaw

  • 1 pound peeled and deveined shrimp

  • 4 ounces Beaufort Olive Oil Company Baklouti Green Chile Olive Oil

  • 3 cloves garlic chopped

  • ¼ cup sliced green onions

Marinate shrimp in BOOC's Baklouti Green Chili Olive Oil, green onion and garlic for 12 hours or overnight. Grill until cooked through. Serve with Jalapeno Slaw.

Jalapeno Slaw

  • ½ head cabbage

  • 1 red bell pepper

  • 1 green pepper

  • 2 teaspoons honey

  • 4 ounces Beaufort Olive Oil Company Jalapeno White Balsamic Vinegar

  • Salt

  • Pepper

Shave cabbage as thin as possible. Slice peppers into matchsticks and toss with cabbage. Dress with honey, BOOC's Jalapeno Vinegar. Season with salt and pepper to taste

Third Course

Garlic & harissa marinated pork tenderloin / spiced pumpkin gnocchi / Brussels sprouts / cranberries / smoked bacon

 

Equal parts BOOC Garlic & Harissa Olive Oils, fresh chopped garlic, crushed red pepper, salt & pepper, thyme, and sage, and marinate pork tenderloin 12 hours or overnight.

Remove from marinade and grill until the internal temperature reaches 140 degrees. Halve and seed small pie pumpkin, rub with BOOC butter olive oil & season, then roast at 350° for an hour or until fork tender. Scoop pumpkin flesh. Mix with 2 tablespoons butter olive oil, salt & pepper, brown sugar, cinnamon, nutmeg, ginger, allspice, 1 small egg, and mix. Add flour to pumpkin mixture (approx.. 2 cups), mix in a mixer with a dough hook, and mix until dough ball forms. Roll gnocchi and cut into uniform pieces, boil for a minute or two, until gnocchi float. Sauté gnocchi in butter olive oil to finish. Quarter Brussels sprouts and blanch until tender, cool in ice water. Render bacon fat, add chopped onion, Brussels sprouts, dried cranberries, brown sugar, and salt & pepper, cook for a few minutes.

Fourth Course

Brown butter Rice Krispie treats / vanilla bean sea salt / bourbon ice cream / spiced candied walnuts / espresso balsamic reduction

 

1 stick unsalted butter

1 10oz bag marshmallows

Heaping ¼ tsp BOOC vanilla bean sea salt

6 cups Rice Krispie cereal

Brown butter, stirring constantly, being careful not to let it burn. Turn off heat and stir in marshmallows (if the residual heat of the butter is not enough to melt to marshmallows, turn to low heat). When marshmallows are melted, add vanilla bean sea salt. Incorporate Rice Krispie cereal and quickly spread into a greased pan.

 

10 egg yolks

1 quart cream

1.5 cups sugar

0.5 cup bourbon

1 tsp. vanilla bean paste

1 tsp. vanilla bean sea salt

In a medium saucepan, combine heavy cream, bourbon and sugar. Bring to a simmer over medium high heat. Separate 10 egg yolks, whisk, then temper eggs into cream and sugar mixture, bring back up to 150-180 degrees. Add vanilla paste and vanilla bean salt. Chill until cold, and then follow directions on your ice cream maker.

 

Spiced Candied walnuts – 1 cup walnuts, 1 cup brewed coffee, 1 tbsp. butter, 1 tsp. nutmeg, ¼ tsp. cayenne, ½ tbsp. cinnamon, 1 tbsp. coffee grounds. Toast walnuts in a dry pan. Add all ingredients and cook over medium heat, reduce until mixture becomes dry. Add enough powdered sugar to coat, approx. 1-1.5 cups.

Blood Orange Olive Oil Blood Orange Olive Oil Blood Orange Olive Oil Blood Orange Olive Oil
Blood Orange Olive Oil
from $7.99

Made with fresh Blood Oranges and Chemlali olives, we crush the whole fruits together to create this beautiful fusion bursting with sweet, citrusy flavor.

Our Whole Fruit Tunisian Blood Orange Olive Oil is rich and complex, making it exceedingly versatile—perfect for fish, desserts, baking, seafood, chicken, pork, fruit, salads, and so much more.

Try it paired with our Cranberry-Pear White Balsamic, Grapefruit White Balsamic, or Dark Chocolate Balsamic for an unforgettable combination.

Baklouti Green Chile Olive Oil Baklouti Green Chile Olive Oil Baklouti Green Chile Olive Oil Baklouti Green Chile Olive Oil
Baklouti Green Chile Olive Oil
from $8.99

From the Barbary Coast of North Africa, this Tunisian Baklouti pepper is rare and unique to this region. This fused oil is the only example of this fruity and spicy green chili olive oil in the world.

Baklouti chili olive oil is made by combining fresh, early harvest organic olives with an almost equal ratio of fresh, whole green Baklouti chilies. The two, and only two, ingredients are then crushed together, mixed in the malaxer which fuses the fresh green essential oil of the pepper with the organic olive oil. Baklouti adds a savory, tantalizing kick to salsas, marinades, soups, grilled foods, vegetables and more.

Harissa Olive Oil Harissa Olive Oil Harissa Olive Oil Harissa Olive Oil
Harissa Olive Oil
from $8.99

Most popular in North Africa and the Middle East, Harissa is made with chile peppers (often smoked), garlic, caraway, coriander, and cumin, which are pounded into a paste and left overnight to develop flavor.

We’ve added more peppers to this by popular demand, making it one of our hottest infused olive oils.

Try with our Pineapple White Balsamic for a sweet and spicy vinaigrette!

Espresso Dark Balsamic Espresso Dark Balsamic Espresso Dark Balsamic Espresso Dark Balsamic
Espresso Dark Balsamic
from $8.99

Amazingly complex and aromatic, this bold balsamic features layers of authentic espresso and dark roasted coffee extract. Its rich, savory-sweet profile makes it an exceptional glaze or barbecue base for pork, beef, or chicken. Drizzle over roasted vegetables for added depth, or pair with creamy Italian-style desserts for a sophisticated finish.

Lemon Olive Oil Lemon Olive Oil Lemon Olive Oil Lemon Olive Oil
Lemon Olive Oil
from $7.99

Our Fused, early harvest, Chilean green lemon (Eureka Green Limonato) was made by crushing green Arbequina olives alongside estate grown green Eureka Lemons in April!  The result is an incredibly complex, pungent fusion. By harvesting unripe lemons and olives grown side by side, we achieved maximum green lemon aroma in this powerfully fragrant and floral oil.  Super concentrated, a little bit goes a long way! We firmly believe that such precision makes our April 2025 production entirely unique from anything else out there.

Pairs beautifully with Peach White Balsamic, Honey Ginger, Suyo Cucumber, Tangerine, Wild Blueberry, Strawberry Rosé, or Watermelon Rosé Balsamic for everything from vibrant vinaigrettes and seafood marinades to refreshing spritzers and fruit-forward glazes.

Garlic Olive Oil Garlic Olive Oil Garlic Olive Oil Garlic Olive Oil
Garlic Olive Oil
from $8.99

Bold, aromatic, and endlessly versatile, our oil is a must-have for garlic lovers. This robust infusion captures the savory essence of fresh garlic in every drop. Ideal for everyday cooking and elevated dishes alike, it brings deep, mouthwatering flavor to sautéed vegetables, roasted meats, grilled seafood, and more.

Use it in marinades, dressings, or sauces, or as a dairy-free replacement for butter over pasta, potatoes, or rice. Drizzle it over steaks before grilling, stir into mashed potatoes, or simply enjoy it as a dip for fresh bread with a sprinkle of herbs.