Why Extra Virgin Olive Oil is The Healthiest Fat on Earth


This is a wonderful article that talks about the multiple health benefits of real EVOO.

Making sure you are using a REAL extra virgin Olive Oil is incredibly important. Unfortunately you can’t trust labels these days, especially for imported EVOO. Nearly all the imported EVOO (even big name brands) are adulterated with Canola and other types of oils and are NOT real EVOO, despite the label.

But when you use REAL EVOO in your diet, magic can happen….

To read the entire article, CLICK HERE:  http://authoritynutrition.com/extra-virgin-olive-oil/

Spanakopita with Fall Greens and Garlic Olive Oil

Spanakopita with Garlic Olive OilBy Rachel Bradley


  • 8 cups washed and dried greens coarsely chopped (kale, beet greens, collards, spinach, swiss chard etc.)
  • 1 pound package thawed phyllo dough
  • 1/2 cup + 2 tablespoons Fresh Harvest garlic infused olive oil
  •  8 oz. whole milk ricotta
  • 1 teaspoon corn starch
  • 8 oz. feta cheese, crumbled
  • 1 large yellow onion, finely diced
  • salt and pepper to taste

Preheat the oven to 350 F.

Brush a 9″x13″ baking pan liberally with olive oil. 

In a large sauté pan over medium high heat, add 1 tablespoon of garlic olive oil.  Add the diced onion and sauté until translucent.  Add the greens and sauté until cooked down, about 3 additional minutes.  Add the feta and ricotta to the greens and mix thoroughly.  Add 1 teaspoon corn starch to 2 tablespoons of water, mix well and add to the greens.  Continue cooking over medium high heat until the mixture thickens. Season with salt and fresh ground pepper to taste.  Allow the mixture to cool until just barely warm.

Take the thawed phyllo out of the refrigerator. Unroll the sheets and cover with a clean barely dampened towel.

Liberally brush three sheets or spray three sheets with garlic infused olive oil and layer one on top of another, lining the bottom and part way up the sides of the baking pan. Add 1/3 of the spinach mixture and spread evenly over the phyllo.  Continue brushing each sheet with olive oil and layering three sheets at a time followed by two more layers of spinach and ending with three sheets of phyllo on top.  Bake for 35-40 minutes until the top is deep golden brown and crisp.   Allow to cool slightly and cut into squares.

Balsamic Apple Crisp

Balsamic apple crisp

By Troy Johnson

This is an easy and delicious treat. We recommend using more tart apples like Granny Smith or Arkansas Black, but any firm, tart apple will work. 


  • 8-10 cups firm, tart apples, peeled, cored and sliced
  • 3 tbsp. Fresh Harvest Red Apple Balsamic
  • ½ cup granulated sugar
  • 2 tsp ground Cinnamon
  • 1 tsp ground nutmeg


Preheat oven to 350 degrees. Use butter or Fresh Harvest Olive Oil to greese a 9x14x2 oval baking dish or similar size rectangle dish.

Peel, core and cut the apples into medium thick wedges.

In a large bowl toss the apples with the Fresh Harvest Red Apple Balsamic until well coated. In a separate bowl combine the sugar and spices, blend well and toss with the Balsamic soaked apples. Pour mixture into the dish.

For the topping

  • ½ cups flour
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • ½ tsp salt
  • 1 cup Oatmeal
  • ½ pound cold, unsalted buter (2 sticks, diced into small chunks)

To make the topping, combine the flour, sugars, salt, oatmeal and cold butter in a bowl and use a paddle attachment on your stand or hand mixer. (You can also use a dough cutter by hand). Mix or blend on low speed until the mixture is crumbly and the butter is the size of small peas. Scatter the mixture evenly over the apples.

Bake on a sheet pan or aluminum foil (to avoid any dripping over the side) for approximately 1 hour and the top is brown and the apples are bubbly. Serve warm with a dollop of whip cream or vanilla ice cream. Or you can be really decadent and top with a reduction of the Red Apple Balsamic, along with the ice or whip cream. 


Fresh Harvest Mustard

Balsamic MustardBy Rachel Bradley

The primary ingredient in mustard is vinegar!  And do you know what that means?  The vinegar used to make mustard is HUGELY important in terms of the overall flavor and quality.  I’m here to demystify the mustard making process, (which is already easy as pie), and have all of you making your own fantastic (vastly superior) varietal vinegar mustard with Fresh Harvest vinegars!


  • 1/2 cup ground yellow mustard seed
  • 1/3 cup Fresh Harvest vinegar (tangerine balsamic, maple balsamic, Champagne, serrano honey or jalapeno (for heat), oregano, red wine, peach, honey ginger, traditional, tarragon… and on, and on. Your pick!)
  • 3-4 tablespoons honey (omit this if you are using a sweeter vinegar such as tangerine balsamic)
  • ½ teaspoon sea salt, truffle salt, pink mineral salt, or…???



Combine the ingredients in a small saucepan and cook over medium to medium-low heat for 6-10 minutes.  Stir frequently until it thickens and then remove from heat.  Allow the mustard to cool before storing it in an airtight container.

You can also play around by adding herbs, sea salts, ale, wine, chilies, peppercorns, horseradish, and on and on.  The possibilities here are endless.

Depending on how spicy you like your mustard, you can refrigerate it at this point, which will preserve its fiery characteristic, or allow it to sit at room temperature for a day +/- which will mellow it’s flavor the longer it sits out.

Now peep this… ready?  A tablespoon of this mustard is all you need to emulsify (hold together) a great vinaigrette or marinade.  Place the mustard in a bowl, and slowly whisk in the vinegar of your choice.  Whisking quickly and continuously, follow with the olive oil of your choice.  The key here is to whisk briskly so that it creates a homogenous emulsification that holds the oil and vinegar together as opposed to what it would normally do which is separate.