Salad

Serves 4

Local Lettuce – 1 head or mix as you want

1 ear sweet corn

½ bunch cilantro

2 heirloom tomatoes

4 oz. chorizo sausage

1 squash

1 zucchini

½ bundle of asparagus

1 cup feta

½ cup Beaufort Olive Oil Company Persian Lime Olive Oil

1 oz. Beaufort Olive Oil Company Arbosana Extra Virgin Olive Oil

Blanch asparagus and shock immediately in cold water.

Peel corn, rub in Persian Lime oil and cook on grill or cast iron until tender, allow to cool and cut off the cobb. Season with Pure Ocean salt.

Cut asparagus into small, bite-size pieces. Cut zucchini and squash into coins and toss in lemon oil, sauté until tender. Cook chorizo until fully cooked through.

Mix lettuce and cilantro and put on plate, add corn, chorizo, zucchini, squash, asparagus, feta and toss in vinaigrette.

Vinaigrette

2 cloves garlic

½ bunch cilantro

Juice of 1 lemon

2 cups Beaufort Olive Oil Company Cilantro & Roasted Onion Oil

2/3 cup Beaufort Olive Oil Company Sicilian Lemon White Balsamic Vinegar

Pure Ocean Salt & Pepper to taste

¼ yellow onion

Puree all together in blender until emulsified.

Snack - Toasted garlic bread, chopped tomato, basil, 18-year Traditional Balsamic Vinegar

Serves 4

¼ cup Beaufort Olive Oil Company garlic olive oil

1 Tablespoon Pure Ocean salt

2 heirloom tomatoes, diced in small cubes

1 bunch fresh basil, chopped

3 cloves fresh, chopped garlic

3 oz. Beaufort Olive Oil Company 18 year balsamic

3 oz. Beaufort Olive Oil Company Arbosana Extra Virgin Olive Oil

1 baguette

Put all ingredients, except baguette, in mixing bowl and toss, let marinate in refrigerator for 2 hours prior to serving.

Slice baguette into thin slices, drizzle with garlic oil and season with pure ocean salt. Toast in 350’ oven until light brown and crunchy (3-5 minutes).

When ready to serve, take one slice of crostini and spoon one spoonful of tomato mixture on top. Drizzle with a little extra balsamic vinegar, if desired.

Basil-Pesto Chicken

Serves 4

4- 5oz. chicken breasts

1 bunch basil

1 200 mL Beaufort Olive Oil Company Basil Olive Oil

2 garlic cloves

6 walnuts

1 cup parmesan cheese, shredded

Pure ocean salt

Pepper, to taste

1 oz. Beaufort Olive Oil Company Truffle Olive Oil

1 Tablespoon truffle salt

1 lb. fingerling potatoes or new potatoes

1 heirloom tomato, thinly sliced

1 lb. fresh green beans

4 oz. Beaufort Olive Oil Company Tuscan Herb Olive Oil

2 oz. Rosemary salt

2 oz. Beaufort Olive Oil Company Lemon Olive Oil

Pesto

Combine basil, garlic, walnuts in food processor and chop until coarse. Add ½ cup of basil olive oil, pulse until smooth. Add 3 oz. parmesan cheese and salt and pepper, pulse until incorporated.

Potatoes

Toss potatoes in a mixing bowl with truffle oil, until evenly coated. Add pure ocean salt and pepper. Bake at 350’ for 12-15 minutes, until tender. Once, potatoes have cooled cut into coins. To finish, add potatoes to large skillet and sprinkle with salt & pepper, truffle salt. As they start to brown add remaining 5 oz. of parmesan cheese.

Tomato

Drizzle tomato slices with Tuscan Herb Olive Oil and add pure ocean salt. Put in a 275’ oven and roast for 2 hours.

Chicken

Marinate chicken breast in pesto for approximately 2 days prior to cooking. When ready, grill chicken for 2-3 minutes per side or until cooked through. Once chicken is finished sprinkle on rosemary salt, liberally.

Green Beans

Heat sauté pan, add lemon olive oil. Add green beans and cook until tender. Add salt & pepper, to taste, to finish.

Chocolate Balsamic Reduction

1-200mL Beaufort Olive Oil Company Chocolate Balsamic Vinegar

Empty bottle into sauté pan, cook on low heat until thickened to the consistency you desire, and add to desserts, ice cream, sorbet.

Almond Olive Oil Cake

Serves 8

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

3 large eggs

2 teaspoons orange zest

2 teaspoons lemon zest

1/4 cup whole milk

3/4 cup Beaufort Olive Oil Company Almond Olive Oil

2/3 cup sliced almonds, toasted, crumbled

Preheat the oven to 350’. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes.