Neapolitan Balsamic Marinara

Balsamic Olive Oil Neapolitan Marinara

This veggie rich marinara-style sauce is a variation of the classic Italian Neapolitan sauce. Easy and delicious!


  • 1 medium white or yellow onion (chopped)
  • 4-5 cloves garlic (minced)
  • 1 large Zucchini Squash (chopped)
  • 1 small Eggplant (chopped)
  • ½ cup Fresh Harvest Tuscan Herb olive oil
  • ¾ cup Fresh Harvest Neapolitan Herb Balsamic
  • 2 (28-ounce cans) San Marzano Italian tomatoes
  • 1 teaspoon Celery Seed
  • 1/2 tbsp. crushed chili pepper flakes
  • 1/2 tsp. baking soda
  • 1 bunch of flat-leaf parsley (minced)


Heat the Tuscan Herb olive oil in a large sauce pan or Dutch oven. Add the onion and sauté over medium heat until translucent (about 3-4 minutes). Add the minced Garlic and cook 1-2 minutes longer. Then add the zucchini and eggplant and cook for 5-8 minutes until slightly translucent.

Add the canned tomatoes, Neapolitan Herb balsamic, celery seed and pepper flakes. Stir well and bring to a slight boil. Then reduce heat to lowest setting, cover and let simmer for at least 30 minutes, stirring frequently. Using a wooden spoon crush the whole tomatoes against the side of the pot.

Whisk the ¼ tsp baking soda into 1 tbsp. water and add to sauce. Stir well. Simmer for up to an hour or a little longer until sauce is a thick consistency. If needed to get a thicker consistency, simmer without lid. Before serving, add the minced flat-leaf parsley and stir well.

Serve over pasta, with meatballs, on bread, and so on.

This sauce keeps well in the fridge for up to a week.

Fresh Harvest Premium Quality Olive Oil

Farmer’s Market Marinara (Old World Style) – aka. Totally Awesome Spaghetti Sauce

Old World Style Marinara

By Troy Johnson

This is a chunky, veggie rich marinara recipe to serve with pasta, meatballs, and on! The Fresh Harvest Balsamic makes it shine! Use the San Marzano tomatoes (many different brands) as they truly make the sauce taste fresher than traditional canned tomatoes. 


  • 1 medium white or yellow onion (finely chopped)
  • 1 green bell pepper (finely chopped)
  • 4-5 cloves garlic (minced)
  • 1 large Zucchini Squash (finely chopped)
  • 1 small Eggplant (finely chopped)
  • 3 tbsps. Fresh Harvest Tuscan Herb Olive Oil
  • ¼  cup Fresh Harvest Neapolitan Herb or Traditional Balsamic
  • ½  cup full bodied red wine
  • 2 (28-ounce cans) San Marzano Italian Tomatoes
  • 2 (6-ounce cans) Organic Tomato Paste
  • ½ teaspoon ground black pepper
  • 1 teaspoon Celery Seed
  • Dash of salt (optional)

(Also optional, brown 1 lb lean ground beef and add to sauce)

For the herbs you can use either of these options:

  • 3  Tbsps. dried Italian Seasoning

Or you can use fresh herbs:

  • 1 cup packed fresh Basil leaves (minced)
  • ½ cup packed fresh Oregano leaves (minced)
  • ¼ cup packed fresh Parsley leaves (minced)


Heat the Olive Oil in a large sauce pan or Dutch oven. Add the onion and sauté over medium heat until translucent (about 3-4 minutes). Add the minced Garlic and cook 1-2 minutes longer. Then add the zucchini and eggplant and cook for 5-8 minutes until slightly translucent.

Add the tomatoes, Balsamic, wine, celery seed, pepper and salt. Stir well and then add the tomato paste. If using dried Italian seasoning, add that now and stir well.  Bring to a slight boil. Then reduce heat to lowest setting, cover and let simmer for 30 minutes, stirring frequently.

If using fresh herbs, add them after the first 30 minutes of simmering and then simmer covered for an additional 20-30 minutes or longer. This can simmer for up to an hour or more, but you don’t want it to burn. If it’s too thin, simmer without the cover and it will reduce nicely over time. Stir frequently. Serve over pasta, meatballs, on bread, and on!

This basic sauce keeps well in the fridge for up to a week.

Fresh Harvest Premium Olive Oil and Balsamic

Oven Roasted Tomatoes Quiche in EVOO Pastry Crust

tomatoe quiche

Oven Roasted Tomatoes:

Preheat the oven to 300 F. Combine the Fresh Harvest extra virgin olive oil, garlic, herbs, salt, and pepper in a shallow oven-proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.
Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled.
Whole Wheat Extra Virgin Olive Oil Pastry Crust:

In a medium mixing bowl, whisk together the flour, salt and flaxseed meal.  Add the olive oil and water and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 400 degrees.

On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom.  Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork.

Bake crust in preheated oven for 15 to 18 minutes, until lightly browned.  Cool before filling.

Quiche Filling:

  • 7 large eggs, beaten
  • 1 /12 cups oven roasted tomatoes, drained thoroughly
  • 2 tablespoons fresh basil, torn or chopped
  • 1 1/2 cups shredded Fontina cheese
  • 1/4 cup fresh grated Pecorino Romano
  • 2 tablespoons minced shallot
  • 2 cloves garlic minced
  • Sea salt & fresh cracked pepper to taste
  • 10″ Olive Oil Pastry Crust recipe above


Preheat the oven to 400. Saute the shallots until until lightly browned.  Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown. Enjoy warm, or allow to cool to room temperature.

This can be made a day in advance or may be frozen and re-warmed.

Fresh Harvest Premium Olive Oil and Balsamic

Cremini, Blue Cheese, & Wild Mushroom & Sage Olive Oil Flat Bread

cremini pizzaWe’ve layered glorious mushroom upon more mushroom, using the Fresh Harvest Wild Mushroom & Sage Olive Oil in the dough, and also with the caramelized mushroom topping. The results are a simple yet supremely satisfying flat bread that begs to be served alongside a crisp, vibrant salad with a bit of acidity.

Flat Bread Dough:

Mushroom Topping

  • 1 large shallot, thinly sliced
  • 2 tablespoons Fresh Harvest Wild Mushroom & Sage Olive Oil
  • 2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc. Or if you live in Morel mushroom areas use those too! 
  • sea salt & fresh ground black pepper to taste

To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar.  Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough.

Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms.  Divide in to two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.

Meanwhile make the mushroom topping.  In a large saute pan heat the olive oil over medium heat.  Add the mushrooms and sprinkle with a bit of sea salt to taste.  Saute until they just begin to turn a light golden-brown color.  Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized.  Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises.  Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.

Preheat the oven to 450 F.

To assemble, roll each flat dough ball in to a very thin circle, approximately 8″ in diameter. Place the rolled dough on to a sheet pan or pizza pan either greased with olive oil, lined with parchment, or dusted with cornmeal.

Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough.  Sprinkle each with equal portions of crumbled blue cheese, and another drizzle of Mushroom-Sage Olive Oil, and additional fresh ground pepper (if desired).  Slide the flat bread in to the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed.  Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.

Serves 4-6

 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

Savory Herb Crepes with Spinach, Gruyere and Fried Egg

Savory Herb Crepes with Spinach, Gruyere and Olive Oil Fried Egg

A delicious and different recipe for your next brunch!

Crepe Batter:

In a blender add the wet ingredients including 1 tablespoon of olive oil and pulse to combine. Add the flour, salt and herbs. Pulse again to fully incorporate the dry into the wet. Scrape the sides once during the process to loosen any dry flour and pulse until homogenous.

Heat a nonstick 10″ pan over medium heat 2 teaspoons Extra Virgin Olive Oil. Wipe out the oil until just a sheen is left in the pan. Pour approximately 4 tablespoons of crepe batter into the hot pan, and while holding the handle, swirl the batter to create a round crepe that covers the entire bottom of the pan.  Cook for about 1 minute over medium heat and then carefully flip to cook the crepe on the other side for another 30 seconds or so.  Set finished crepes aside while making the filling.

Crepe Filling:

For the crepe filling, heat a 12″ skillet over medium heat. Add the olive oil and shallots. Cook the shallots until translucent, about 3 minutes. Add the spinach to the shallots and cook until soft, another 3 minutes. Season with salt and pepper. Remove to a covered bowl to keep warm.

Fried Eggs:

Heat the oil in a nonstick 10″ skillet over medium heat. Cook the eggs until the desired doneness. Sunnyside up is preferable. Set aside

For Assembly:

Wipe clean the 10″ non-stick pan. Place each crepe on a clean work surface and sprinkle the cheese over the center of the crepe. Add a quarter of the warm spinach mixture on top of the cheese, and add an egg over the top of the spinach. Fold four sides of the crepe edge into make a square that leave the yolk exposed on top. Heat the pan over medium. Add the olive oil to the skillet and place each constructed crepe back into the pan to gently brown the bottom and melt the cheese. About 3 minutes per crepe. Season and serve immediately.  Makes 4 crepes.

Fresh Harvest Premium Olive Oil and Balsamic

Fresh Harvest Eggplant Parmesan

Classic Eggplant Parmesan

This is our basic family recipe which is classic and delicious. Make subtle variations depending on your tastes and use different oils to fry the eggplant. 


  • 2 large globe eggplants sliced in to 1/2″ thick slices
  • 2 cups of bread crumbs
  • 1 cup of grated Parmesan cheese
  • 3 cups grated mozzarella
  • 1 1/2 cups flour
  • salt & pepper to taste
  • enough Fresh Harvest extra virgin olive oil to pan fry the eggplant                                  

The Sauce:

  • 3 cups canned or fresh crushed tomatoes (We use organic Italian tomatoes)
  • 1 large white onion diced fine
  • 1 large bunch fresh basil
  • 2 tsp. dried oregano or several sprigs of fresh oregano leaves (chopped)
  • 4 garlic cloves diced fine
  • 1/4 cup white wine
  • 1/4 cup Fresh Harvest Traditional Balsamic
  • 3 tablespoons Fresh Harvest extra virgin olive oil
  • salt and pepper to taste

Sauce Instructions

Start by making the sauce. Heat three tablespoons of olive oil in a sauce pan over medium heat. Sauté the onion until translucent. Add the garlic and sauté for another minute without letting it brown. Pour in the wine and allow to reduce for a minute. Add the tomatoes, half of the basil leaves torn or roughly cut in to pieces, the oregano, the Fresh Harvest Traditional balsamic and season with salt and pepper to taste. You will use less salt than you might think due to the acidity in the balsamic and wine.  Allow the sauce to simmer gently over low heat until nicely thickened. Taste and adjust seasoning with salt and pepper. Add the rest of the basil leaves to the sauce just before assembling.

Eggplant Instructions
While the sauce is simmering, salt the eggplant slices and put in a colander in the sink for 20 minutes. Pat the slices dry. In a wide bowl, mix the flour with 1 teaspoon of salt and fresh pepper to taste. In a separate wide bowl mix the bread crumbs with Parmesan cheese and another teaspoon of salt and pepper to taste.

Whisk the eggs together in a third, wide bowl. Heat about a 1/4″ of olive oil in a large frying pan over medium high heat. First dredge the eggplant into the flour, then dip in to eggs, then dip in to bread crumbs being sure to coat thoroughly each time. Once battered, let the eggplant rest for a few minutes. Preheat the oven to 400.

Without overcrowding the pan, fry the eggplant slices until golden brown on both sides set aside on paper towels until all slices are browned. Lightly grease a a 13″x9″ baking pan and ladle 1 cup of sauce in to the bottom layer eggplant slices in the bottom without overlapping. Ladle another cup of sauce on top and sprinkle with 1 cup of Mozzarella. Repeat the layers 2-3 times, ending with mozzarella on top. Bake for 25-30 minutes until bubbling and golden. Serves 6.


Fresh Harvest Premium Olive Oil and Balsamic

Roots and Cabbage with Olive Oil

Roots and Cabbage with Olive Oil

A healthy side…or a meal. Try to use organic veggies if possible.


  • 1 cup sweet onion (1” cubes)
  • 2 cups cabbage (1” cubes)
  • 1 cup sliced new potatoes (1” cubes)
  • 1 cup baby carrots
  • ½ tsp. salt (a smoked salt is best)
  • ½ tsp. Rosemary
  • ½ tsp. Thyme
  • ½ tsp. Black Pepper
  • ¼ cup Fresh Harvest Extra Virgin, Garlic, Herbs de Provence, Butter or Tuscan Herb olive oil (your choice really, many of our olive oils will work well)



Wash root veggies and cabbage.  Add Fresh Harvest olive oil to non-stick skillet. If not using a non-stick skillet, remember old Japanese proverb:  hot pan + cold oil = no stick.

Sauté the potatoes, carrots and onion in the olive oil for 15-25 minutes on medium heat, COVERED, or until slightly tender. Add the cabbage and continue to cook covered until root veggies and cabbage are tender. Leave on stove covered for 10-15 minutes with no heat if necessary. Serve immediately.


Fresh Harvest Premium Olive Oil and Balsamic

Roasted Pepper & Potato Frittata with Harissa Aioli

Roasted Pepper & Potato Frittata with Harissa AioliFrittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. Served with our Harissa Aioli sauce, this recipe could be breakfast, lunch or dinner!

The Frittata:

  • 2 pounds small yellow potatoes cut into 1″ pieces
  • 2 shallots, thinly sliced
  • 1 jar roasted red peppers, drained
  • 2 green onions thinly sliced
  • 2 teaspoons fresh thyme
  • 1/4 cup Fresh Harvest Extra Virgin Olive Oil
  • 10 large eggs (farm fresh/free range/organic)
  • 2 teaspoons fine sea salt
  • Fresh ground pepper to taste

Preheat the oven to 400 F. In a small pot, cover the potatoes with water. Add a tablespoon of salt and bring to a simmer. Cook the potatoes until just barely tender when pierced with a knife tip, about 8 minutes. Remove and drain the potatoes.

In a heavy 12″ oven proof sauté pan (cast iron is ideal here) heat the Fresh Harvest EVOO over medium high heat. Add the fully drained and dry potatoes to the hot oil and sauté until they just begin to take on a golden hue.  Add the shallot and roasted peppers to the potatoes. Continue cooking over medium-high flame for another 3-5 minutes until the shallots begin to take on a golden hue. Add the fresh thyme.

In a large bowl, crack the eggs and whisk with 2 teaspoons of salt and ground pepper to taste. Pour the eggs over the potatoes and vegetables in the pan. Place the entire pan in the oven for 15-20 minutes, or until the egg is fully set and the bottom of the frittata is golden brown. Cut the frittata in wedges and serve each slice sprinkled with thinly sliced scallions, a sprinkle of fresh thyme, and a dab of the Aioli, if desired. Serves 8.

The Aioli:

  • 1 cup Fresh Harvest Harissa Olive Oil
  • 1 large clove garlic
  • 2 large egg yolks (must be at room temperature)
  • 1 tablespoon lemon juice
  • 1 teaspoon fine sea salt

In the bowl of a food processor or blender, add the egg yolks, lemon juice, salt, and garlic clove. Process until smooth. With the motor running, slowly add the olive oil; pouring in a thin stream until the mixture comes together forming an emulsion.

Fresh Harvest Premium Olive Oil and Balsamic

Winter Ribollita with Gremolata Infused Olive Oil

A delicious Tuscan style of hearty soup served over bread.

An Italian classic! Tuscan hearty soup served over bread.


  • 1 pound of large, dried white beans or butter beans, soaked overnight. After soaking the beans overnight, strain and rinse.
  • 1 bunch kale rinsed and chopped
  • 1 large onion diced
  • 1 whole clove garlic + 4 cloves minced
  • 1 large red pepper, diced
  • 2 medium zucchinis, chopped
  • 1 cup torn basil leaves
  • 1/2 cup medium to robust Fresh Harvest Extra Virgin Olive Oil
  • 1/4 cup Fresh Harvest Gremolata Olive Oil
  • 2 quarts chicken stock/broth or vegetable stock
  • 4 large tomatoes skinned, seeded and diced, or 1-28 oz. can diced tomatoes in juice
  • 1/2 cup grated Pecorino Romano Cheese
  • 1/2 cup chopped flat leaf parsley
  • 1 loaf of chewy crusty bread
  • Fresh ground pepper and sea salt to taste.


In a large stockpot heat 1/4 cup Extra Virgin Olive Oil over medium heat.  Add the onion and red pepper. Sauté about two minutes before adding the minced garlic. Sauté the garlic for another minute.  Add the stock to the pot along with soaked and drained beans.  Simmer on medium low, uncovered for about an hour until the beans are tender.

Meanwhile, preheat the oven to 400 F.  Cut the bread in to 1″ slices and brush liberally with remaining 1/4 cup of Extra Virgin Olive Oil. Toast the bread slices, oiled side up in a single layer on a baking sheet placed in the top rack of the oven for 12 minutes, or until golden brown.  Cut the whole clove of garlic in half, and rub the toasted bread slices with the cut side of the garlic clove and set aside.

When the beans are almost tender, after about an hour of cooking, add the tomato and kale to the pot. Simmer for an additional 20 minutes, then add the zucchini and basil and simmer for an additional 5 minutes.

Place one toasted slice of bread in each bowl.  Ladle the hot Ribollita over the toasted bread.  Finish each bowl with a drizzle of Gremolata Infused Olive Oil and a sprinkle of Pecorino Romano and a pinch of flat leaf parsley.

Serves 6-8 generously.

 Fresh Harvest Premium Olive Oil and Balsamic