Roasted Butternut Squash

Roasted Butternut Squash

You can use different Olive Oil and Balsamic combinations as well.



Preheat oven to 400 degrees F.

Place butternut squash halves on a large baking sheet flesh side up. (optional: score the squash). Add water to bottom of pan. Bake for 25 minutes

Whisk together the Fresh Harvest Olive Oil & Balsamic.

Remove squash from oven and spoon mixed Olive Oil and Balsamic over each squash. Use a pastry brush to spread it evenly. Add Rosemary springs on top of squash.

Bake another 25 minutes or until fork tender. Let cool slightly and serve. 

Fresh Harvest Premium Olive Oil and Balsamic

Traditional Dressing with Wild Mushroom and Sage Olive Oil


This is an easy, no fuss recipe that yields great results! Using the Fresh Harvest Olive Oil instead of butter creates a moist and beautiful dressing that keeps wonderfully for leftovers. 


  • 1 package (12 oz) seasoned Croutons for stuffing (use the whole crouton style, not the bread crumb style).
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 cups low-sodium chicken broth or turkey stock
  • 1/3 cup of Fresh Harvest Wild Mushroom & Sage Olive Oil (plus 1 tsp. to coat casserole pan)
  • 1 tsp. fresh ground pepper


Heat oven to 350 degrees.

Sauté chopped onion and celery in Wild Mushroom and Sage Olive Oil over medium heat in a large saucepan. Cook 2-3 minutes. Remove from heat.

Add broth and stuffing to saucepan (or use bowl if saucepan is not big enough) and mix lightly, but well.

Coat casserole pan lightly with Wild Mushroom and Sage Olive Oil. Spoon or pour stuffing mixture into pan, spreading evenly.

Cover and bake for 25-30 minutes.  For crunchier stuffing top, bake uncovered last 5-10 minutes.

Serve and enjoy. The Olive Oil will keep the stuffing moist and delicious for leftovers!

 Fresh Harvest Premium Olive Oil and Balsamic

Eureka Holiday Dressing (Muffin or Bundt)


This is a fun way to serve your holiday Dressing! Use non-stick muffin or Bundt cake pans to bake the dressing, garnish and serve. Delicious!


  • 1 package (12 oz) Seasoned Stuffing Croutons
    (Or, here is a recipe to make your own.)
  • 1/2 cup + 1 tsp Fresh Harvest Mushroom & Sage Olive Oil
  • Salt & Pepper to taste (optional)
  • 2/3 cup finely chopped yellow or white onion
  • 2/3 cup finely chopped celery stalks
  • ½ pound sweet Italian sausage (casing removed)
  • 3 garlic cloves, minced
  • 1 Granny Smith apple, peeled and finely chopped
  • 3 large eggs, beaten
  • ½ – 1 cup chicken broth
  • ½ cup dried cranberries

Preheat oven to 350 degrees.

In a large skillet brown sausage and crumble it into small pieces as it cooks. When done, drain and set aside.

In the same skillet add ½ cup Fresh Harvest Mushroom & Sage Olive Oil, celery, onion and garlic. Sauté on medium heat until onion is just turning translucent (about 5 min.) Add cooked, crumbled sausage, apple and dried cranberries. Mix well.

In a very large bowl add beaten eggs and chicken broth. Mix well with a whisk. Next add the skillet mixture above and stir until well mixed. Finally add the stuffing croutons and stir LIGHTLY to incorporate mixture with the croutons, being careful not to crush them.  This mixture should be very wet, but not runny. Let stand for 5 minutes. Stir again.  If too dry add more chicken broth. If too runny, add more croutons.

Now the fun part! Brush the remaining 1 tsp Mushroom and Sage Olive Oil into muffin pans or a Bundt Cake pan. (Then I usually spray the pan with non-stick spray thoroughly or I use more olive oil if needed to really lubricate the non-stick pan because you don’t want this to stick!) Pack the stuffing mixture into the wells of the pans.

For the large muffin pan, bake for 20-25 minutes.

For the Bundt Cake pan, bake 30-40 minutes.

Dressing should be well browned.  Let stand for at least 5-10 minutes before releasing from pan.  Garnish with chopped Parsley (optional) and serve. This will keep well in the fridge.

Fresh Harvest Premium Olive Oil and Balsamic

Easy EVOO Smashed (Mashed) Potatoes

EVOO Smashed Potatoes

There are 1001+ ways to make potatoes. We like them all, but this one is a family favorite. An easy and rustic recipe that leaves the skin on the potatoes, which is more nutritious. You can use a wide range of our olive oils for this one!


  • 2 pounds Red or Yukon Gold potatoes (about 4 medium), brush washed, NOT peeled and cut into 1-inch pieces
  • ¼ cup Fresh Harvest Extra Virgin or an infused Olive Oil of your choice
  • ¼ cup heavy whipping cream
  • Salt and Pepper to taste

Fill a large saucepan with water and potatoes. Bring to boil and continue to cook until potatoes are fork tender, about 10 minutes.

Drain the potatoes and return to saucepan. Add olive oil, cream and salt/pepper to taste. Using a potato masher or large spoon, stir and smash the potatoes to your desired consistency. Add more cream or milk if needed to get the consistency you desire. Increase/decrease this recipe depending on your needs. By washing and not peeling the potatoes, you get an easy recipe that is more nutritious!

Mix-n-Match Variations

In this classic potato recipe that does not use butter, try different Fresh Harvest Olive Oils to add flavor like Garlic, Tuscan Herb, Herbs de Provence, Rosemary, Dill, Cilantro & Roasted Onion, Mushroom & Sage or Butter Olive Oil, etc.

Rosemary Potatoes – Use Fresh Harvest rosemary olive oil for recipe, then add a tablespoon of freshly chopped Rosemary to the potatoes when smashing. 

Classic Herbed Potatoes – Use Fresh Harvest Herbs de Provence olive oil for recipe, then add a tsp. each of Basil, Parsley and Tarragon to the potatoes when smashing. 

Italian Herbed Potatoes – Use Fresh Harvest Tuscan Herb olive oil for recipe, then add a tablespoon of Italian Seasoning to the potatoes when smashing. 

Garlic Potatoes – Use Fresh Harvest garlic olive oil for recipe, then add 3-4 (or more) whole, peeled cloves to garlic to the water and boil with the potatoes. Drain and smash with the potatoes. 

Cheesy Potatoes – Add a ½ cup or more of nearly any grated cheese (Cheddar, Swiss, Parmesan, Romano, Gouda, etc.) to your potatoes when smashing.

Truffle Potatoes – Add 1 teaspoon Fresh Harvest White or Black Truffle Oil to potatoes when smashing.

Sweet Potatoes – Use some or all Sweet Potatoes in lieu of Red or Gold, or mix and match Sweet Potatoes with other root veggies like turnip, parsnip or carrots.

Fresh Harvest Premium Olive Oil and Balsamic

Best Green Bean Casserole


This is a healthier version of a traditional American dish and well worth the time! This new, nutritious take on a classic recipe was inspired by Alton Brown.

For the topping:

  • 2 medium onions, thinly sliced
  • 1/4 cup all-purpose flour
  • 2 tablespoons panko bread crumbs
  • 1 teaspoon kosher salt
  • High Heat Nonstick cooking spray

For beans and sauce:

  • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • 1 pound fresh green beans, trimmed and halved
  • 3 tablespoons Fresh Harvest Butter Olive Oil
  • 12 ounces mushrooms, cut into 1/2-inch pieces
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with high heat nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. (You can use frozen beans if necessary).

Add Fresh Harvest Butter Olive Oil to a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Fresh Harvest Premium Olive Oil and Balsamic

Saiko Tangerine Balsamic Wings

Saiko “the best” Wings




Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours – the longer the better!

Remove wings from marinade and pat dry. Heat a large (preferably non-stick) saute pan (12″+) over medium heat. Add one tablespoon Cayenne and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving.

Fresh Harvest Premium Olive Oil and Balsamic

Key Lime Balsamic MISO Dressing

Key Lime Balsamic MISO Dressing

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji and rice, barley, or other ingredients. It produces a rich, deep flavor and our balsamic and olive oils pair with it wonderfully. You can find Miso in the refrigerated section of a quality grocery store, or at natural food stores. 


Whisk all the ingredients in a medium sized bowl until, smooth, thickened and slightly emulsified or place in blender and process until smooth. Makes approximately 1/2 cup – keep under refrigeration for up to 1 week.

Fresh Harvest Premium Olive Oil and Balsamic

Roasted Cherry Tomato Bruschetta with Basil and Ricotta

Roasted Cherry Tomato Bruschetta with Basil and Ricotta


  • 1 loaf of good quality crusty Italian or French Bread
  • 2 cups fresh, good quality ricotta cheese
  • 1/2 cup Fresh Harvest UP Extra Virgin Olive Oil
  • 1/4 cup Fresh Harvest Tuscan Herb or Garlic Olive Oil
  • 3 cups super sweet cherry tomatoes
  • 1 cup packed fresh basil leaves
  • 3 large garlic cloves
  • 1 cup good quality sun dried tomatoes in oil, drained well
  • 2 teaspoons sea salt
  • fresh cracked pepper to taste


Preheat a grill, BBQ or oven to 425 F.

In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside. Toss the cherry tomatoes with 1/4 cup fresh UP EVOO, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.

Slice the bread into 1″ thick slices, drizzle the slices with 1/4 cup UP EVOO, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.

Sundried tomato and basil pesto: In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb Olive Oil and process to a paste consistency.

For assembly: spread 1 tablespoon sundried tomato pesto over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you’re feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves. Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of Fresh Harvest EVOO or infused olive oil of your choice. Serve immediately!

OPTIONAL: Finish drizzle with Fresh Harvest Denissimo Balsamico!


Fresh Harvest Premium Olive Oil and Balsamic

Mango, Balsamic and Lime Olive Oil Frozen Yogurt

Mango Fruit, Balsamic and Lime Olive Oil Frozen Yogurt

* Special equipment needed: ice cream maker




In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer’s instructions.

Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time.)

Fresh Harvest Premium Olive Oil and Balsamic

Fijian Style Chicken Curry

Spicy Fiji Curry Chicken


  • 3 lbs. boneless chicken thighs cut into 2″ pieces
  • 3 large onions finely chopped
  • 1 tablespoon finely grated ginger
  • 2 tablespoons sea salt
  • 1/2 teaspoon whole mustard seed
  • 1/2 teaspoon whole cumin seed
  • 1/2 teaspoon ground cardamom
  • 5  curry leaves (optional)
  • 2 tablespoons Garam Masala spice blend
  • 1 tablespoon turmeric
  • freshly ground pepper to taste
  • 1 tablespoon garlic olive oil
  • 3 tablespoons Fresh Harvest Baklouti Chili Fused Olive Oil
  • 1 tablespoon Fresh Harvest Honey Ginger White Balsamic
  • 1/2 cup chicken stock – low sodium
  • 1 cup diced tomatoes
  • 1/2 cup cilantro
  • 2 thinly sliced Serrano chilies – optional


Heat Baklouti oil in a large heavy bottom Dutch oven over medium flame. Add the mustard seed, cardamom, cumin seeds to pot. Stir until fragrant and the seeds begin to pop. Add curry leaves if using. Add finely chopped onions and cook until well browned, about 7-10 minutes

Add the ginger, Garam Masala, turmeric and garlic olive oil to the pot stirring well until combined. Add chicken to the pot with tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit.

Taste and adjust the seasoning.

Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.

Serves 6

Fresh Harvest Premium Olive Oil and Balsamic