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I posted this recipe for Judy at the transfer station who informed me that her husband said it was the best fudge he has ever tasted. Here is the original recipe with a few changes. Thank you Judy. Tom & Donna Ingredients: 1/4 cup BROOC Persian Lime Olive Oil 1/4 cup BROOC Butter Olive Oil

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On a trip to Jasper last weekend Donna and I visited a wonderful farmers market outside the entrance to Big Canoe.  It was there that we met Tom, of TomsAwesomeSeafood.com. He has a table there every Saturday selling the freshest quality seafood.  We bought a pound of beautiful jumbo shrimp & a pound of New England

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Here are the New England Jumbo Scallops we bought from TomsAwesomeSeafood.com.  Very fresh and tender. Sauce Ingredients & Directions 1.5  Tablespoon of BROOC Baklouti Fused Olive Oil 1      Tablespoon BROOC Tuscan Herb Olive OIl 3     Tablespoons Ketchup 1/4  Teaspoon Sea Salt ( I used our French  Fleur De Sel) 1/2  Cup of

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Thank you Barbara for sending in this colorful and delicious Cucumber, Goat Cheese, Sun Dried Tomato Appetizer  using or BROOC Milanese Gremolata Olive Oil. Blue Ridge Olive Oil Company is adding this wonderful appetizer to the menu at this years 2015 Taste of Blue Ridge. Ingredients for Goat Cheese Spread: 5 oz room temp goat

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Over the St. Paddy’s day holidays Donna and I spent a wonderful time with Brendan Doyle, owner of the Boro Inn,  and his  family who traveled from Ireland to Blue Ridge to celebrate in the 2015 St Paddy’s Day parade.  I had a chance to ask Birdie Doyle, Brendan’s mother, what special Irish recipe she

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Apple Pie •Filling• 2 Sweet Tango apples 2 Granny Smith apples 1/4 cup Blood Orange Olive Oil 2 teaspoons Cinnamon Pear Balsamic Vinegar 1 teaspoon Lavender Balsamic Vinegar 1/2 cup brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon French lavender A pinch of salt( I used Himalayan Pink) •Crust• 2 cups all purpose flour 1 cup

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2   tablespoons BROOC Butter Olive Oil 1   tablespoons BROOC Wild Mushroom & Sage Olive Oil 1 1/2  pounds mixed wild mushrooms (such as cremini, shiitake and oyster),  sliced 2 large shallots(diced) 1 tablespoon fresh thyme 1/4 cup parsley chopped 4   tablespoons all-purpose flour 8   cups low-sodium chicken broth 1/4 cup BROOC Sherry Reserve

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Donna decided to make these rice crispy treats, one of her child hood favorites, but replace the butter with BROOC Butter Olive Oil. Not knowing how this would turn out we just had to wait till they were ready to eat to find out. There are fantastic! I actually think the butter olive oil gave

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Marv Barton,  who works with us at The Blue Ridge Olive Oil Company, found this recipe online then converted some the ingredients using our BROOC Butter Olive Oil, Traditional 18 Year Aged Balsamic, Aged Strawberry Balsamic and or Sicilian Lemon White Balsamic. Then we served it with our “Potato Skins La Jolla” at the 2104

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On our last trip to California Donna and I stayed in La Jolla for a couple nights and we experienced theses deleciious potato skins at one of the local restaurants I made theses fresh and wonderful potato skins using our oils & vinegars for our friends at the last Super Bowl Party. They loved them!

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John and Suzie Soave invited Donna and I to dinner the other night and John made this recipe, one of his favorites, using our hi-poly extra virgin olive oil and our red barrel aged balsamic. Chicken with Green Olives 5 anchovy filets 1 1/2 cups green olives, slivered and divided (will use 3/4 cup at

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Marv Barton, who works for us, brought in this great dessert from a recipe he found online. Everyone loved it! Ingredients: 1-1/2 cups flour 1 cup sugar 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 2 eggs slightly beaten 3/4 cups milk 1/2 cup Lemon Olive Oil 2 tsp. grated orange peel

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Thank you Marilyn for this wonderful recipe using BROOC Organic Butter Olive Oil. Here’s recipe for Honey Roasted Root Vegetables: 2 cup coarsely chopped peeled sweet potato 2 cup coarsely chopped peeled white potato 1 1/2 cup coarsely chopped peeled turnip 1 1/2 cup coarsely chopped parsnip 1 1/2 cup coarsely chopped carrot 1/4 cup

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“This is my favorite use for the organic garlic infused olive oil. Seriously, I eat this at LEAST once a week.” by Megan Sims. Ingredients 1/2 cup Organic BROOC Organic Garlic Infused Olive Oil 4 cloves garlic, minced 1 whole 14.5 ounce can diced (or whole) tomatoes 1 whole, drained, 4 oz can of mushrooms

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  This week we decided to create a recipe using our BROOC olive oils and balsamics to celebrate the election of Pope Francis the 266th Pope to head the Catholic Church.  And being that Jorge Mario Bergoglio was a native of Buenos Aires, Argentina we thought it would be fitting to have a dish common

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Karen from Atlanta brought this Traders Joe’s Brownie Truffle Baking mix as a gift and said we had to add it to our recipes on the website. All she did was follow the directions on the box but substituted the butter for (3oz) of our  BROOC Blood Orange Fused Olive Oil. They were fantastic! We added

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Ken Decesare stopped in the store and shared this wonderful fish recipe which with a fish grilling basket would make a great choice for meal on the boat during a warm sunny day on Lake Blue Ridge. Filet of Swai Marinated in Blood Orange Olive Oil and Sautéed in Tuscan Herb Olive Oil Serves 2

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This recipe created by Scott McCoy who works in our store and loves our Tuscan Herb Olive Oil & 18 Year Aged Balsamic Vinegar so much that he named this salad after our supplier and called it Caprese Veronica. Directions: Caprese Veronica Serves two – 3 people depending on size of tomatoes Ingredients: 2 red

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Donna, Scott and I enjoyed the wonderful pasta dish with our flavorful Caprese Veronica salad. Chicken Penne Pesto Ingredients: 1 box Brailla tri-colored penne pasta 1-1/2 cup fresh asparagus (1 inch pieces) 1 sweet red pepper sliced 1-1/2 cups Baby Bella Mushrooms sliced 1 can water packed artichoke hearts, rinsed drained and quartered 3 tablespoons

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Crispy-crunchy on the outside, with soft billowy spicy Baklouti Agrumato spiked potato on the inside, concealing a gooey melted cheese center. Oh yeah baby. Ingredients 3 pounds russet potatoes, peeled and cut in to 2″ chunks 2 tablespoons BROOC Baklouti Chili Pepper Agrumato Olive Oil 1 tablespoon BROOC Garlic Infused Olive Oil 1/3 cup grated Parmesan cheese

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