Sassy Cheese Biscuits

Easy. Homemade. Super DELICIOUS! These are an amazing side for salads, soups, stews and beans.



  1. Preheat oven to 425 degrees F
  2. Use 1 tbsp. Fresh Harvest butter olive oil to lightly grease baking pan. Use a cookie sheet style pan.
  3. Combine flour, cheddar cheese, baking powder, salt, and garlic powder in a bowl.
  4. Combine milk, 4 tablespoons Fresh Harvest butter olive oil and 4 tablespoons Fresh Harvest Baklouti Green Chili olive oil and egg in a separate bowl. Mix into the flour mixture until chunky smooth; be careful not to over-mix. Stir in Parsley. Mix in more milk for consistency, if needed. 
  5. Drop batter by spoon onto the prepared baking sheet. About 8-10 biscuits.
  6. Bake in the preheated oven for 15 minutes. Brush 2 tablespoons of our butter on the tops and continue baking until golden brown, about 10-15 minutes more until fully cooked.

Fresh Harvest Premium Olive Oil and Balsamic

Cauliflower Shepherd’s Pie

Low Carb Cauliflower Shepherds Pie

This low-carb version of the classic Shepherd’s Pie recipe replaces mashed potatoes with cauliflower. We used organic, canned veggies to make it a time saver.  (This is a paleo, grain-free and dairy-free alternative)


  • 1 med/large cauliflower, cut into florets
  • ¼ cup Fresh Harvest Tuscan Herb olive oil
  • 1 small onion, chopped
  • ¼ cup Fresh Harvest garlic olive oil
  • ¼ cup Fresh Harvest Traditional or Fig balsamic
  • 1 pound organic ground beef or lamb
  • 1 small onion, chopped
  • 1 can organic green beans (drained)
  • 1 can organic corn (drained)
  • 1 can organic peas and carrots (drained)
  • 1 can dice tomatoes with garlic and onion (drained)
  • 6 oz(1 pack) shredded Swiss cheese(omit for Paleo)




  1. Preheat the oven to 350 degrees. Grease a large casserole dish with your favorite Fresh Harvest olive oil and set aside.
  2. In a large pot, steam or boil cauliflower until very tender. Mash with the ¼ cup garlic olive oil. Add more if needed for a smooth consistency. Stir in shredded Swiss cheese.
  3. While the cauliflower is cooking, brown the ground meat and chop until fine. Drain fat. Add onion, canned tomatoes (drained), ¼ cup Fresh Harvest balsamic, and ¼ cup Fresh Harvest Tuscan Herb olive oil, stir well and cook until onions are translucent. Reduce heat to med/low and add canned corn, green beans, and peas and carrots (all drained). Cook while stirring occasionally until most liquid is reduced. The balsamic will make it thick.  
  4. Ladle the meat/veggie mix into the pan and spread evenly. Carefully spoon and spread the mashed cauliflower over the top.
  5. Bake for 20-30 minutes until lightly browned. Serve immediately. Keeps well in the fridge too!

Fresh Harvest Premium Olive Oil and Balsamic

Cranberry-Orange Olive Oil Cake

Cranberry Blood Orange Olive Oil Cake

  • 1 1/2 cups + 1 Tbs. fresh squeezed orange juice
    (about 4-5 large navel oranges)
  • 1 Tbs. finely grated orange zest
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 3/4 teaspoons kosher salt
  • 5 large eggs
  • 3 cups granulated sugar
  • 1 1/2 cups + 1 Tbs. Fresh Harvest Blood Orange Olive Oil
  • 1/2 cup dried cranberries
  • 1 cup confectioners’ sugar
  • Position a rack in the middle of the oven, remove anyracks above, and crank up the heat to 350°F (175°C). Coat a 12-cup Bundt or tube pan with 1 tbs. blood orange extra virgin olive oil and set aside.

  • Finely grate the zest of 2 oranges, and squeeze 4 of them. You should have 1 1/2 cups and 1 reserved tablespoon of orange juice of juice; if not, squeeze the 5th orange. Set aside.

  • Whisk together the flour, baking powder, and salt in a large bowl and set aside.

  • In the bowl of a stand mixer fitted with a paddle attachment, or with a hand held mixer in a large bowl, beat the eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and blood orange extra virgin olive oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice, zest and dried cranberries and whirl for a few seconds to bring the batter together.

  • Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes and then turn the cake out on to a rack over a sheet pan.  Mix together 1 tablespoon reserved orange juice with confectioners’ sugar to form a glaze.  Pour slowly and evenly over the warm cake.  Serve warm.

Fresh Harvest Premium Olive Oil and Balsamic

Butternut Squash Hummus

Butternut squash hummus bestseller

This hummus makes a healthy addition to any diet (even low carb) because it’s packed with fiber and vitamins that contribute to your overall well-being.


  • 1 butternut squash
  • 1-14 oz. can chickpeas (reserve some liquid)
  • 1/2 cup Fresh Harvest extra virgin olive oil, plus extra for butternut squash (mild or medium EVOO)
  • 1 teaspoon paprika, more for garnish
  • ¼ teaspoon salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • Juice of one fresh lemon
  • (optional) Drizzle with a Fresh Harvest olive oil to serve, use extra-virgin, fused or infused. For this recipe we recommend our Milanese Gremolata or our olive wood Smoked Olive Oil.


  1. Preheat the oven to 425 degrees F.
  2. Peel the butternut squash and cut in half. Rub with our olive oil and a sprinkling of sea salt.
  3. Roast on a baking sheet for 35 minutes, turning halfway. Allow to cool completely. (Can be done in advance and kept in fridge).
  4. Add all ingredients into a food processor or blender. Process until smooth and creamy. Add some of the chickpea liquid to the hummus one tablespoon at a time as needed to help make the hummus creamier.
  5. Put the hummus in a bowl and top with our extra virgin olive oil (lots of options). Chill well.
  6. Serve with baby carrots, cucumber slices, raw veggies, naan bread, crackers or pita chips.

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