Cherry, Almond & Lemon Fused Olive Oil Biscotti

Lemon EVOO Biscotti

By Rachel Bradley


  • 3 1/4 cups all purpose flour
  • 1/2 cup Fresh Harvest Eureka Lemon FUSED Olive Oil
  • 3 large eggs, beaten 
  • 1 cup granulated sugar
  • 1 teaspoon almond extract
  • 1 cup blanched slivered almonds
  • 1 cup dried cherries
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt 

(Preheat the oven to 350 F.)
Line two baking sheets with parchment paper.  In a large bowl whisk together the olive oil, eggs, sugar, and almond extract.  In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt.  Add the dry ingredients in to the wet ingredients and knead until no spots of dry flour remain.  (The dough will be very stiff, and is typically best mixed by hand unless you have a very powerful mixer.)

Portion the dough into two equal parts, and then shape each in to a long rectangle approximately 1/2″ thick, by 4″ wide, by 12″ long.

Bake each sheet in the center of the preheated oven for approximately 25 minutes until the log is just tuning golden brown.  Remove from the oven, allow to cool slightly, and using the sharpest knife in your possession, slice the log into cookies 1″ long cookies – for approximately 12 cookies per log.

Return the cookies to the oven, cut side up to bake again until golden brown and crisp for 10-15 minutes.  Makes approximately 24 generously portioned biscotti.  Serve warm with coffee or tea!

Savory Fried Tomatoes (Ripe or Green)

Savory Fried Tomatoes

By Troy Johnson

Savory is an ancient herb that was used extensively in Europe prior to the Spice Trade. It brings out flavor in veggies, meats, etc. It’s similar to a blend of Thyme and Rosemary. There are two types, Winter and Summer. Especially good in bean soup!


  • 4 large tomatoes (use Ripe or Green)
  • ½ cup Cornmeal or Organic Flour
  • ¼ cup finely grated Parmesan Cheese
  • 2 tbsp. finely chopped or dried Savory
  • Salt and Pepper to taste
  • 7-8 tbsp. Fresh Harvest Extra Virgin Olive Oil



Wash and dry the tomatoes.

Slice tomatoes into thick slices. Pat dry with paper towel.

Mix together the Cornmeal (or Flour), Parmesan, Savory, salt and pepper, in a shallow bowl.

Coat each tomatoe slice with the mixture, pressing gently to make sure it sticks to the tomatoes well. Set aside on a plate. If tomatoes are wet, dip them again in mixture.

Heat the Fresh Harvest Extra Virgin Olive Oil in a non-stick pan until hot. I use a medium to medium-high heat. Fry the tomatoes in batches, approximately 2-3 minutes on each side or until golden brown. Add more oil to the pan if needed.  Green Tomatoes might need to cook a bit longer than ripe. Serve immediately!

PS. We have a wonderful dried Savory at our sister shop, The Spice Boat, located next door to Fresh Harvest!


Fresh Harvest “Besto Pesto”

Besto Pesto

By Troy Johnson

The Olive Oil you select for your pesto makes all the difference in the world in creating really good Pesto.  Using our Ultra Premium Extra Virgin Olive Oil will ensure your Pesto is the best in flavor and texture!


  • 1 cup packed fresh basil leaves, washed and dried
  • 1 cup packed fresh baby spinach leaves, washed and dried
  • 1/2 cup grated Pecorino Romano or Parmesan cheese
  • 3 cloves of garlic, peeled
  • 1/2 cup Fresh Harvest mild and fruity Extra Virgin Olive Oil
  • 1/4 cup toasted pine nuts or sliced raw almonds or walnuts
  • 1 teaspoons kosher salt or to taste (optional)


In your blender or food processor finely chop the garlic, and then add the cheese and nuts. Process until finely crumbled and follow with the spinach, basil and olive oil. Process with pulses on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary. Prepare your favorite pasta and toss the strained, hot pasta with the pesto. Top with the cheese of your choice, pine nuts, etc.  You can also freeze in jars to enjoy later!

Makes about 1 cup of pesto.

ALSO, try ½ Basil and ½ Cilantro for a wonderful taste! 


Garlic-Asiago-Cheddar Cheese Crackers made with EVOO

Garlic Asiago Cheese Crackers

(By Rachel Bradley)


  • 2 1/2 cups all-purpose flour, plus more for rolling dough
  • 1/4 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground fine black pepper (optional)
  • 1 1/2 cups aged, shredded sharp cheddar cheese
  • 1 1/2 cups shredded Asiago cheese
  • 1 cup Fresh Harvest Garlic Infused Olive Oil (try experimenting with their other infused olive oils too)

(Alternatively, For Cheesy White Truffle Crackers)

  • 2 1/2 cups all-purpose flour, plus more for rolling out the dough
  • 1/4 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground fine black pepper
  • 1 1/2 cups shredded Asiago cheese
  • 1 1/2 cups shredded Parmesan cheese 
  • 3/4 cup Fresh Harvest UP Extra Virgin Olive Oil
  • 2 Tablespoons Fresh Harvest White Truffle Oil 


Combine the flour, baking powder, salt, and pepper in the bowl of a food processor.  Pulse a few times to distribute.  Add the cheeses and pulse again to finely chop the cheese into the dry ingredients.  Add the oil(s) and continue to pulse until the oil is incorporated thoroughly.

Gather and press the dough in to two flat discs.  Wrap each disc and chill for an hour.

Preheat the oven to 425 F.

Line a baking sheet.  Roll out one disk at a time to 1/4″ thick.  Cut in to squares, rounds – or whatever shape floats your boat.  The way you choose to cut the crackers will not affect their taste.

Bake for 9-11 minutes until the edges become golden.