Robust Extra Virgin Olive Oils have the highest polyphenol content (more of the antioxidants) and hence, more pepper and bitterness in the mouth feel. They are intensely bold and assertive, often with a big green, grassy taste, a pepper finish and lingering bitterness. These oils are fantastic for salads, heavier sauces, grilled meats, rustic dishes, pastas, risottos and for finishing dishes. Pairs well with any sweet balsamic vinegar for bread dipping.

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  1. jessica says:

    Hi Barbara,
    I would think a slow cooker for the ribs would be fantastic! I don’t use the slow cooker as often as I should though so am not 100% sure how to adapt it. Yes, wings can be refrigerated over night.

  2. jessica says:

    Hi Barbara
    Wow great idea for a beginners guide. What flavors do you have in your cupboard? I am always happy to offer ideas or pointers over the phone or in the store.
    Thanks for the heads up on Chinese 5 spice… adding it to the website today!

  3. jessica says:

    I think I eyeballed it… maybe a cup of chopped yellow squash? Or to your taste.

  4. jessica says:

    Oops sorry, will have to update that. Here are the directions, hope this helps:
    Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with baking powder and salt, tossing to coat evenly. Arrange wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
    Preheat the oven to 450°F.
    Put the sheet pans with wings into the oven and cook for 15 minutes. Flip the wings over and bake for 10 minutes. Flip the wings over again and bake until a deep golden brown with a crackling skin, about 10 more minutes. Take the pans out of the oven and let cool for 5 minutes.
    In a large bowl, whisk together soy sauce, honey, hoisin sauce, garlic oil, ginger balsamic, 5-spice powder, and sesame oil. Set aside.
    When wings are done, toss them all in the bowl with the reserved sauce until they are well coated. Transfer wings to a platter. Garnish with scallions and sesame seeds. Serve immediately.

  5. Sarah Yanagita says:

    My husband and I love this stuff! It is pretty sweet, so we only use a little at a time. Our favorite thing is to mix it in with fresh chopped tomatoes and basil for bruschetta! It’s just heavenly!

  6. Lisa Power says:

    At what point do you add the pumpkin puree? With the cream cheese? Or with the powdered sugar? It’s in the ingredients list but not the recipe. Thanks! I always appreciate gluten-free options. This sounds delicious!

  7. jessica says:

    Hi Lisa,
    wow good catch on that missing piece! Mix the pumpkin pie puree, cream cheese and spice blend together. Then add powdered sugar.

    It is delicious! I hope you love it!

  8. jessica says:

    Yum! The peach is definitely one of our most popular flavors. Be sure to come in for a refill when you are ready!

  9. Barbara Kozak says:

    I LOVE this vinegar. I originally purchased it in the store, and now get it shipped to me. I have several of their vinegars and olive oils, but this one is outstanding. I have given it often as gifts, and everyone loves it.

  10. Lori Newsome says:

    what recipe can I use the chocolate balsamic vinegar in?

  11. You should add a funnel to your bulk products. Like Flat Funnel. It is a compact, plastic funnel great with food items.
    Maybe as an addition to your gift baskets with your label on it.

  12. jessica says:

    thanks for the suggestion!

  13. jessica says:

    Hi Lori,
    I think I used it in a stuffed portabella mushroom recipe. It is great with the blood orange olive oil for a salad dressing over arugula. I love it drizzled over fresh berries for dessert. Combine with Mushroom Sage olive oil for Brussels Sprouts. There is a recipe in here for Italian Love Cake which uses the chocolate too. Marinate a steak or pork loin. Hope you enjoy!

  14. jessica says:

    Thank you so much Barbara! Glad you enjoy it!

  15. Kim says:

    Great! Thanks for all the recipe information, can’t wait to try them. I look forward to joining the summer classes!

  16. jessica says:

    Thanks Kim! We have a great line up planned for the summer. Looking forward to seeing you in class again soon!

  17. jessica says:

    Hi Keara,

    I hope I responded to you via email already… If not, I am so sorry! Yes, we do offer mini bottles and would love to be part of your wedding.

  18. Shannon Davis says:

    This is my favorite olive. I love the aroma and it seems more delicate to me than others I’ve tried. I bought my daughter a bottle so that when I visit I can make truffle fries for her. I have converted her and her roommates and they use it for everything from fries and veggies to mac and cheese and popcorn

  19. Shannon Davis says:

    This is very nice and spicy. I love to use it for cooking shrimp after I toss them in some of the Ras El Hanout Spice Blend. Its hot and spicy and very good

  20. Jean Daly says:

    Hi Jessica – in June, my girl group had a great time at our tasting, that benefited Peace House. Thank you for donating the event at the bling fling silent auction. At our event you served brownies made with blood orange olive oil – and they were delicious. Do you substitute the same amount of oil that the recipe calls for – I.e., 1 cup of Wesson Oil = 1 cup of blood orange?
    Thanks in advance!

  21. jessica says:

    Hi Jean,
    So glad you hear you enjoyed the party. It was a fun group! Yes, just replace the blood orange olive oil for vegetable oil in the recipe. I used Ghiradelli Double Chocolate brownie mix that night and used 1/3 cup Blood Orange Olive Oil. Yum!
    Hope to see you soon in the store.

  22. jessica says:

    I love the Ras El Hanout! It is great on shrimp, meatballs, kebabs and so much more.Thank you for the review!