Garlic-Rosemary-Smoky Roasted Chicken

Garlic-Rosemary-Smoky  Roasted Chicken

Slow roasted goodness that falls off the bone and is full of flavor! We use our organic olive wood smoked olive oil to give our chicken a special kick of flavor.


  • 1 whole roasting chicken (organic, free-range if possible)
  • ½ cup Fresh Harvest Smoked Olive Oil
  • 10-12 cloves Garlic (minced)
  • 1  tablespoon dried rosemary
  • Dash of Salt and Pepper


In a small bowl whisk together the smoked olive oil, garlic and rosemary.  Set aside.

Prepare your chicken by washing and drying (some people skip this step; it doesn’t matter because the heat of the oven will kill any bacteria). Using a small spatula separate the chicken skin from the breasts (and thighs if possible).

Place scoops of the smoked olive oil marinade in-between the skin and meat of the chicken.  Brush/rub the rest of the marinade over the chicken and inside cavity. Cover, refrigerate and let marinate overnight if possible (at least 3-4 hours).

Make more marinade if you want (the more the better!) and brush onto the chicken every few hours if possible.


Preheat oven to 350 degrees F.

Roast the chicken covered for 1 ½-2 hours (depending on the size of your bird). Remove lid and let roast uncovered for another 30 minutes.  You want the internal temperature of the chicken to reach 165 F. Next turn off the stove, cover chicken and let it rest in the oven for a while – or on the counter.  

NOTES:  We prefer to cook the chicken longer than shorter, and doing so covered keeps the bird moist. The results usually yield a fall-off-the-bone chicken that is just delicious. 

We also prefer to use a cast iron Cocotte (with lid) to roast chicken. The heat distribution is superior to that of most any other material. Our favorite brand is Staub. 

Fresh Harvest Premium Olive Oil and Balsamic

Collard Greens with Maple Balsamic

Collard Greens with Maple Balsamic inspired by Elevin restaurant

A Southern tradition that is addictive! Crystal Bridges fabulous restaurant, Eleven, occasionally serves collard greens and their method was our inspiration.  We use bacon, Maple balsamic and a dab of brown sugar and the results are awesome, sticky, and delicious.


  • ½ pound collard greens (see recipe for preparing)
  • 3 sliced smoked bacon, cut in half
  • 1 large white or red onion, chopped.
  • 2-3 cloves garlic, minced.
  • ½ teaspoon Ancho or New Mexican Chili powder
  • 1 cup chicken stock
  • ½ cup Fresh Harvest Maple Balsamic
  • 1 Tablespoon Brown Sugar
  • ¼ teaspoon salt
  • fresh ground pepper to taste


Wash the collard greens thoroughly. If purchasing whole leaves, remove the stem that runs down the center by gently ripping the leaves down each side of the stem. Stack the half leaves in a pile. The tender young heart leaves don’t need to be stripped.  Stack 6-8 leaves on top of one another and roll them up. Then slice into ½ inch strips. Set the cut greens aside for a bit.

Using a medium/large non-stick skillet or pot fry the bacon on medium heat until just crispy. Take bacon out, let cool and crumble. Set aside.

Leave bacon drippings in pan over medium heat and add the onion and garlic, cook 3-4 minutes until the onions are very slightly translucent.  Add the brown sugar, chili powder, salt and pepper. Add back the crumbled bacon. Stir frequently and cook 2-3 more minutes.

Pour in chicken broth and balsamic. Stir and add the collard greens. Reduce heat to low and cook for 30-45 minutes or until the broth and balsamic have reduced and the greens are tender. Stir frequently. This final slow cooking should reduce the broth to a thicker consistency.

You can speed up the process by cooking on medium heat and stirring very frequently until the broth/balsamic have reduced.  

The desired end result is a sticky, moist dish with just a little bit of liquid, so adjust cooking accordingly to achieve that type of reduction.

Serve immediately. 

Fresh Harvest Premium Olive Oil and Balsamic

Basil & Chèvre Spread/Pasta Sauce

Basil & Chèvre Spread/Pasta Sauce

This is a delicious pesto which you can use as a spread, tamponade, on pasta, etc.  You won’t want to heat this, but serve room/temp or chilled or on hot pasta.


  • 8 oz. Fresh Chèvre Goat Cheese
  • 1/4 cup Fresh Harvest Garlic olive oil
  • 1 cup washed and dried fresh basil
  • 1 teaspoon Fresh Harvest Premium White Balsamic
  • 1 teaspoon sea salt (or add salt to taste)


Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency.  Serve with bread, crackers, pita, vegetables, or as a lovely sauce for pasta or dressing for pasta salad. Adjust seasoning and store tightly covered in the refrigerator for up to three days.      

Fresh Harvest Premium Olive Oil and Balsamic

Lemon Waffles with Strawberry Balsamic Compote

lemon waffles with strawberry balsamic sauce

A wonderful brunch item for your next gathering!


  • 2 eggs
  • 2 cups all-purpose flour
  • 1 3/4 cups milk
  • 1/2 cup Fresh Harvest Lemon fused olive oil
  • 1 tablespoon white sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Fresh Strawberry-Balsamic Compote:


For the Compote:

Place the sugar and 1/2 cup of balsamic in a heavy duty 2+ quart sauce pan. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer until the strawberries begin to lose shape and become a thick, chunky sauce (about 8-10 minutes), stirring frequently.  

Cool to room temperature before serving.

For the Waffles:

Preheat a standard or Belgian waffle maker. Beat the eggs in large bowl with a mixer or by hand until fluffy. Beat in flour, milk, Lemon Fused Olive Oil, sugar, baking powder, salt and vanilla, just until smooth. Grease the preheated waffle maker with non-stick cooking spray. Pour mix into the ready waffle maker. Cook until golden brown. Serve with Strawberry Balsamic Compote and a dollop of yogurt or cream if desired.

Fresh Harvest Premium Olive Oil and Balsamic

Savory Cheddar-Potato “Latke” Waffles with Garlic Olive Oil

Savory Cheddar-Mashed Potato Latke Waffles with Garlic Olive Oil

Yup, we put potatoes in our waffle maker. What!? You don’t put potatoes in your waffle maker? Heresy!! These golden crisp-on-the-outside and creamy-cheesy on the inside savory snacks are absolutely mind blowing! Your waffle maker will love it!


  • 2 cups cold mashed potatoes (preferably unseasoned)
  • 1 cup all-purpose flour or ½ cup potato flour
  • 1 cup grated sharp cheddar cheese
  • 2 large scallions thinly sliced
  • 1/3 cup Fresh Harvest garlic olive oil
  • 1 large egg, beaten
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • Fresh ground black pepper to taste
  • Sour cream (optional for serving)
  • Hot sauce (optional for serving)

Heat your waffle maker.  Oh boy! You’re about to make Latke!

Meanwhile, add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly.

Grease the clean, hot waffle iron well.  We like a high temp non-stick spray best, but grapeseed oil also works well.

Add 1/3 cup for each waffle. Smash that lid down gently.

Cook until golden brown on the inside, about 5 minutes per waffle.

Serve with a dollop of sour cream, additional scallions, and hot sauce, if desired.

Fresh Harvest Premium Olive Oil and Balsamic

Raspberry White Balsamic “Mojito”

Raspberry White Balsamic "Mojito"

A fun, terrific cocktail that will impress your friends!


Directions:  Muddle mint leaves, lime peel, raspberries, and balsamic together in a shaker. Fill the shaker with ice and add the rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda.

Fresh Harvest Premium Olive Oil and Balsamic

NY Strip Marinated with Olive Wood Smoked Olive Oil

NY Strip Marinated with  Olive Wood Smoked Olive Oil

This steak recipe is an easy way to cook up a NY Strip or any steak (or chicken, etc) you might want to put on the grill for some smoked flavor. Our smoked olive oil is organic, delicious and nutritious!  Marinate overnight if possible.


  • 4 – 2″ thick steaks: use NY strip, porterhouse, T-bone or tenderloin steaks weighing about 8 oz. each. (You can also use chicken or portobello)
  • Kosher salt and freshly ground black pepper
  • 4 sprigs thyme or rosemary (chopped)
  • 2 garlic cloves (minced)
  • 2 shallots (minced)
  • 5 tablespoons Fresh Harvest Smoked olive oil



Generously season the steaks with salt and pepper.  

Mix the smoked olive oil, shallots, rosemary, and garlic in a small bowl. Generously brush this mixture on the steaks, front and back and put the steaks in sealable bags (such as a Ziploc, etc.) Depending on the size of your steaks, you may want to make a bit more marinade.

Place marinating steaks in the refrigerator for at least 4 hours, but the recipe is much better if left overnight.  The longer you marinate the better (up to 48 hours). We usually rub the steaks around in the bag a few times while marinating to ensure we get maximum coverage.

Before preparing your grill, take the steaks out and let them come to room temperature, if possible.

Prepare your grill.  Do not cook over a high flame or it will cause the olive oil to burn.  Grill to desired doneness. 

Transfer steak to a cutting board and let rest for 5 minutes before service.

Serves 4

Fresh Harvest Premium Olive Oil and Balsamic

Mushroom & Sage Infused Chicken Pot Pie

Mushroom-Sage Infused Chicken Pot Pie

Fresh veggies, rotisserie chicken, fluffy buttermilk biscuits… does it get any better?  Yes! When you make a creamy, luxurious mushroom-sage olive oil béchamel sauce to blanket all of that goodness, it gets a whole lot better. You’ll love this recipe! It’s pretty easy and quick for making the biscuits yourself! 

Ingredients for the Pot Pie:

  • 2 cups sliced carrots, diced
  • 1 cup chopped celery
  • 1 large yellow onion, diced
  • 1/2 cup peas
  • 1 cup yellow potatoes, diced and microwaved for 3 minutes (covered) 
  • 2 cups cooked, rotisserie chicken (diced, skinless)
  • 1/2 cup flour
  • 1/3 cup Fresh Harvest Mushroom & Sage olive oil
  • 3 cups chicken stock or broth
  • 1 cup heavy cream or milk
  • 1 teaspoon fresh thyme leaves
  • salt and pepper to taste


Grease a 13″ x 9″ baking pan or casserole. Preheat the oven to 350 F.

Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender.  Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme.  Scrape the filling into the casserole pan and set aside to cool slightly while you make the biscuits.

Ingredients for the Buttermilk Biscuits:

  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 stick chilled unsalted butter, cut into 1/4-inch pieces
  • 1 cup buttermilk
  • 1/4 cup Fresh Harvest butter olive oil

In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms.

Roll out the dough to 1″ thickness and cut out biscuits 2″ in diameter. Place the biscuits on top of the pot pie filling about 1″ apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden. Assemble and serve. Serves 6-8.

Fresh Harvest Premium Olive Oil and Balsamic

Smoky Almonds Roasted with Olive Wood Smoked Olive Oil

Smoky Almonds Roasted with  Olive Wood Smoked Olive Oil

A delicious and nutritious way to make smoked almonds without the smoker! Our olive wood smoked olive oil does the job easily – the results are fabulous.



Preheat oven to 350°F.

In a medium bowl, toss together all ingredients until almonds are well coated. Spread the almonds in a single layer onto a large baking sheet. Roast for 10-15 minutes, stir, and continue roasting for another 10 minutes until fragrant and golden brown. Cool completely before serving.  Makes 3 Cups.       

Fresh Harvest Premium Olive Oil and Balsamic

Olive Wood Smoked Grilled Halibut

Olive Wood Smoked Halibut and fish

The unique flavor of our olive wood smoked olive oil is a cross between oak and mesquite but with medium intensity.  In Andalusia, Spanish olive wood is common for grilling fish, veggies, poultry, and meats. It’s prized for its long burning characteristics and the delicious flavor it imparts on the grill.


  • ¼ cup Fresh Harvest Olive Wood Smoked olive oil
  • 2″ Sprigs fresh rosemary, coarsely chopped
  • 1 tablespoon medium course sea salt or kosher salt
  • 1 teaspoon fresh ground pepper
  • 2 medium fresh lemons quartered
  • 2 pounds fresh halibut fillets about 8 oz. portions –  (or your favorite fresh fish such as Mahi Mahi, Salmon, Cod, Trout, etc. Not into fish? Use poultry such as chicken breasts or thighs. Not consuming animal products? No problem, get out your Portabello mushrooms and/or eggplant.)


Put the rosemary, sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt and pepper with rosemary.

In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly.

Deeply inhale… mmm…the smoked olive oil smells really great!

Allow the fillets to marinate for about 30 minutes or up to 1 hour.

(Our halibut was cooked to perfection indoors on a cast iron stove-top grill. However, you can prepare a charcoal grill, gas grill, or even roast the halibut in the oven. It will not matter, because after taking a bite, your guests will be certain that you flew olive wood in from Spain to build the fire over which you cooked the halibut.)

Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before it’s done, allowing it to rest, loosely covered in foil for a two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior.

If cooking poultry, make sure to cook through to at least 155 F. 

Mushrooms and eggplant will require about 15 minutes depending on taste.   Serve with lemon wedges.


Makes 4 generous portions or 8 average portions.

Fresh Harvest Premium Olive Oil and Balsamic