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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