Sold Out
Perfect appetizer for a crowd. This recipe uses a combination of Infused Herbs de Provence olive oil and INFUSED Lavendar Dark Balsamic Vinegar. It is equally crowd pleasing with Tuscan Herb Olive Oil and Neapolitan Herb Dark Balsamic Vinegar - or try Spicy Calabrian Pesto Olive Oil for a little kick.
Recipe Credit: EatingWell.com, Photo Credit: Rachel Marek
1 lb Large mushrooms (12-14)
Sold Out
2 sweet potatoes, cut into thin rounds – approx. 1/8 inch to ¼ inch wide
2 Tbs. INFUSED Rosemary Olive Oil
Kosher salt and freshly ground pepper
1/4 lb. gorgonzola cheese, crumbled
1/2 walnuts halves or pecans
1 Tbs. fresh rosemary leaves
1/4 cup C&J Cinnamon Infused Honey
Optional - top with dried cranberries.
20-25 Baby Bella Mushrooms
2 TBSP INFUSED SPicy Calabrian Peston Olive Oil
To Taste Kosher Salt
8 oz Cream Cheese (room temperature)
4 oz Crabmeat (finely chopped)
1 TBSP INFUSED Basil Olive Oil
4 cloves Garlic, minced
1/2 tsp Paprika
1/2 tsp Black Pepper, freshly ground
1/4 tsp Salt
1/4 cup Spicy Nutcrumbs from INFUSED (or regular breadcrumbs)
2 TBSP Parmesan Cheese, Grated
1 TSBP Parsley, Chopped
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil.
Remove stems from mushrooms and place caps, open end up on the lined baking sheet. Brush each cap with INFUSED Spicy Calabrian Peston Olive Oil and season with salt.
To make stuffing: Finely chop all mushroom stems. In a large mixing bowl,combine cream cheese, crabmeat, garlic, paprika, black pepper, mushroom stems, INFUSED Basil Oliv Oil, salt and Spicy Nutcrumbs.
Stuff mushrorom caps with filling, then sprinkle tops with parmesan cheese.
Bake uncovered approximately 3- minutes until mushroom are very tener and filling is nicely browned. Garnish with chopped parsley and serve hot.
1 lb smoked sausage
Cut sausage into 1/2 inch slices. Cut bacon strips in half. Wrap bacon around the sausage, creating a bowl with the bacon as the sides of the bowl and the sausage as the bottom of the bowl. Secure with a toothpick.
In a small bowl, mix softened cream cheese, diced green chilis, cheddar cheese, chili powder, and one tablespoon INFUSED Sweet Honey Heat Rub. Pipe or spoon cream cheese mixture into sausage bowls.
Combine brown sugar and remaining tablespoon INFUSED Sweet Honey Heat Rub. Sprinkle over top of each pig snout.
Refrigerate 30 minutes to allow the cream cheese mixture to solidify.
Grill on indirect heat for about one hour until bacon is cooked through and crisp.
This easy spread has an aioli-like consistency but doesn't use eggs. Instead, fresh, part skim ricotta stands in, lending a creamy-dreamy texture and richness.
Ingredients:
| 1 1/2 cup | Part-Skim Ricotta Cheese |
| 1/2 cup | INFUSED Basil Olive Oil |
| 5-inch sprig | Fresh Basil, washed and dried |
| 1 clove | Garlic, smashed |
| 1 TBSP | Fresh-Squeezed Lemon Juice |
| 1 tsp | Sea Salt |
Directions:
Place the ingredients into a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
5 oz ginger ale
1 oz INFUSED Pomegranate Dark Balsamic Vinegar
1 oz lemon juice
Lemon slice
Pomegranate seeds
Ice cubes
Fill a long drink glass with ice cubes and add all ingredients except for the lemon slice and pomegranate seeds. Briefly stir and garnish with a slice of lemon and pomegranate seeds.
Ingredients:
3/4 cup INFUSED Tuscan Herb Olive Oil
1/4 cup INFUSED Baklouti Green Chili Olive Oil
1 tsp INFUSED Habanero Heat Sea Salt
1 tsp Lemon Pepper
1 tsp Dill Weed
1 tsp Celery Seed
1 Package Original Ranch Dressing Mix
2 bag Oyster Crackers (12 ounces)
Directions:
Heat oven to 325 degrees.
In a large bowl, mix oils and all spices together, mixing well. Add oyster crackers and toss gently to coat well.
Place crackers on a baking sheet and cook for 20 minutes. Cool.
Ingredients:
| 1 sheet | Puff Pastry |
| 1 cup | Guyere Cheese |
| 1 cup | Fontina Cheese |
| 2 | Eggs |
| 2 tsp | Salt |
| 1 tsp | Nutmeg |
| 2 | Zucchini |
| 2 TBSP | INFUSED Traditional Dark Balsamic Condimento |
Directions:
Using a rolling pin, roll out puff pastry sheet to fit an 11x 17 baking sheet. Using the tongs of a fork, “dock” the pastry by poking holes every 2 inches. Bake at 400 degrees for 10 minutes until slightly browned.
Meanwhile, combine cheeses and eggs in a medium bowl.
Thinly slice the zucchini. A mandolin is helpful to make uniform thickness, but you can achieve the same results with careful knife work.
Remove pastry from oven and allow to cool a few minutes. Pour cheese and egg mixture over the top, spreading with a brush to within a ½ inch of all sides. Arrange zucchini over the top. Drizzle with INFUSED Traditional Dark Balsamic Condimento. Return to oven and bake 10 minutes or until golden on the edges. Cut into bite-sized squares with pizza cutter. Serve warm or at room temperature.
It's pickle time. Easy, spicy, crunchy, knock-your-socks-off, pickle time.
2 pounds fresh, small, firm pickling cucumbers
1 fresh habanero pepper sliced in half (optional)
5 cloves fresh garlic (optional)
3" sprig fresh dill
1 cup EVOO & Vin’s Champagne vinegar
1 cup EVOO & Vin’s A-Premium White Balsamic
2 cups filtered water
1/4 cup kosher salt
1 tablespoon pickling spice mix (optional)
Arrange cucumbers, habanero pepper halves, garlic cloves, and sprig of dill in one large sterilized lidded jar, or divide among smaller sterilized jars with tight fitting lids.
In a medium sauce pan set over medium-high heat, heat Champagne Vinegar, A-Premium White Balsamic vinegar, pickling spice (if using), salt, and water to a simmer.
Pour hot liquid over the pickles, making sure the liquid comes above the pickles and allow to cool to room temperature. Refrigerate pickles for a minimum of 7 days before eating to allow the brine to penetrate the cucumbers. Flavor will improve over time. Keep refrigerated.
Ingredients:
| 1 | Lemon, divided |
| 1 cup | Whole-Milk Ricotta Cheese |
| ½ cup | Parmesan Cheese, grated |
| ½ cup | Parmesan Cheese, shaved |
| 1 | Egg |
| 1 tsp | Salt |
| ½ cup | Flour, plus additional for dusting |
| ¼ cup | Butter, divided |
| 2 TBSP | FUSED Lemon Olive Oil |
| ½ tsp | Freshly Ground Black Pepper |
| 1 TBSP | Fresh Parsley, minced |
| 2 cups | Baby Spinach |
| 1 tsp | INFUSED Lemon Twist Sea Salt |
Directions:
Zest lemon. Combine zest, cheeses, egg and salt in medium bowl. Mix well. Fold in flour until just incorporated (do not overmix).
Lightly flour a 12 inch piece of parchment paper. Using a small scoop, drop 28-30 level scoops of ricotta mixture onto parchment paper.
Add 1 TBSP of butter and the FUSED Lemon Olive Oil to skillet. Heat over medium high heat 4-5 minutes, or until butter mixture begins to brown. Add gnocchi to skillet. Cook 2-3 minutes on each side or until golden brown. Remove from skillet and keep warm.
Reduce heat to medium. Add remaining butter. Cook 3-5 minutes or until butter is a deep brown color, occasionally swirling skillet.
Remove skillet from heat. Add juice, pepper flakes, parsley and black pepper. Swirl to combine.
Serve gnocchi with sauce over a bed of baby spinach or arugula, shaved Parmesan Cheese, and a sprinkle of INFUSED Lemon Twist Sea Salt.
Serves 4
Ingredients:
| 1 TBSP | INFUSED Wild Raspberry White Balsamic Vinegar |
| 1 TBSP | Mayonnaise |
| 2 tsp | Dijon Mustard |
| 2 each | Crisp Apples (Gala, Granny Smith, or Pink Lady), sliced thinly |
| 1 cup | Napa Cabbage, shredded |
| ¼ cup | Green Onions |
| ¼ cup | Parsley |
| 8 slices | Sour Dough Bread |
| 1/3 cup | INFUSED Blood Orange Olive Oil |
| 8 oz | Camembert or Brie Cheese, sliced |
In a large mixing bowl, whisk together INFUSED Wild Raspberry White Balsamic Vinegar, dijon mustard, and mayonnaise. Season to taste with salt and pepper. Add shredded cabbage, sliced apples, parsley, and chopped green onion. Toss to coat well.
Prepare 2 sandwiches: heat a large heavy skillet over high heat. Lower heat to medium. Brush both sides of each bread slice with INFUSED Blood Orange Olive Oil. Toast one side of 4 pieces of bread, approximately 2 minutes, until lightly browned. Turn over two bread slices. Layer 2 ounces cheese and sliced apple slaw on each of these two slices and then top with the remaining two toasted bread slices, placing toasted side down.
Continue toasting the sandwich until nicely browned on the bottom. Turn sandwich with a spatula to toast the remaining side, pressing down slightly to encourage melding of the cheese and apple slaw.
Repeat to make 2 additional sandwiches with remaining 4 slices of bread. Serve immediately.
Serves 3.
1 fresh grapefruit round, 3/4 inch thick and quartered
1-2 tbsp organic cane sugar
2 tbsp Cranberry Pear White Balsamic Vinegar
4-5 oz Your favorite Dark Rum
Seltzer water
Grapefruit wedge for garnish
Add 2 quarters grapefruit round and sugar to a cocktail shaker and muddle well. Squeeze juice from remaining 2 grapefruit quarters into cocktail shaker. Add ice, Cranberry Pear White Balsamic Vinegar and Dark Rum to shaker and shake well.
Add a few ice cubes to two highball glasses and pour in cocktail mixture from shaker evenly into each glass. Fill glasses to top with seltzer water, stir through and garnish each glass with a grapefruit wedge.
Ingredients:
For the Spot Prawn Cakes| 1 lb | Raw Wild Shrimp or Spot Prawns, peeled, de-veined, and minced |
| 1 Small | Red Bell Pepper, finely minced |
| 3 Medium | Green Onions, finely minced |
| 1/3 Cup | Cilantro Leaves, finely minced |
| 2 Cloves | Garlic, finely minced |
| 1 | Egg, beaten |
| 1 Cup + 1/2 Cup | Panko Bread Crumbs |
| 2 tsp | Sea Salt |
| For Frying | Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil |
For the Cilantro-Caper Aioli
| 1/2 cup | High-Oleic, GMO-Free, Safflower Oil |
| 1 cup | INFUSED Garlic Olive Oil |
| 1/2 cup | Cilantro Leaves, chopped |
| 2 TBSP | Capers, drained thoroughly |
| 1 TBSP | Lemon Juice, fresh squeezed |
| 1 tsp | Sea Salt |
| 2 Large | Egg Yolks |
| 1 TBSP | Water |
For the Simple Baby Greens Salad
| 4 Cups | Baby Greens, for serving |
| 2 TBSP | Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil |
| 1 TBSP | Honey Ginger White Balsamic Vinegar |
Directions:
For the Spot Prawn Cakes
Heat 1" of Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil in a heavy, wide frying pan over medium-high heat to 350 degrees on a deep fry thermometer.
In a medium bowl, mix together all of the Spot Prawn Cake ingredients, reserving 1 cup of panko bread crumbs for breading the shrimp cakes. Place the panko crumbs in wide dish.
Portion the cakes evenly in to four patties and coat thoroughly with the reserved panko bread crumbs. Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.
For the Cilantro-Caper Aioli
Place the egg yolks, water, salt, capers, and lemon juice in the bowl of a blender of food processor. Pulse to finely chop the cilantro and capers.
Mix the INFUSED Garlic Olive Oil with the safflower oil. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.
Whisk together the Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil and Honey Ginger White Balsamic Vinegar. Toss the baby greens with the vinaigrette and serve the shrimp cakes over the baby greens with a dollop of the aioli.
Ingredients:
| 7-9 | Whole Heads of Garlic, with the stem end sliced off. |
| 1/3 cup | Spanish Melgarejo Picual 2020 Ultra-Premium EVOO |
Directions:
Preheat the oven to 400.
In a pie tin, cake pan, or other shallow oven proof baking vessel, place the garlic heads cut side up.
Drizzle each head generously with approximately two teaspoons of Ultra Premium Extra Virgin Olive Oil (Picual, Chiquitita, Hojiblanca)
Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown.
Ingredients:
For the Potatoes
| 5-6 medium | Russet Potatoes, peeled and cut into 1/2-inch pieces |
| 2 cups | Spanish Melgarejo Picual 2020 - Ultra-Premium EVOO |
| To Taste | Sea Salt |
For the Roasted Red Pepper Aioli
| 1 1/2 cups | Chilean Arbosano - Ultra-Premium EVOO |
| 1 small | Roasted Red Pepper, peeled, seeded, and diced |
| 2 large | Egg Yolks, room temperature |
| 2 cloves | Garlic, smashed |
| 2 tsp | Sea Salt |
| 1 tsp | Smoked Sweet Paprika |
| 1 TBSP | Fresh Lemon Juice |
Directions:
For the Potatoes:
Cover the potatoes with water and bring to a boil in a medium pot over medium-high heat. Boil for 4 minutes until just barely tender, then drain.
Heat a heavy frying pan over high heat (cast iron is excellent). Once very hot, add enough Spanish Melgarejo Picual 2020 - Ultra-Premium EVOO to come 1/2" up the sides of the pan and heat the oil to 350 F.
Add the thoroughly drained potatoes to the pan and fry for approximately 15 minutes until golden brown, flipping halfway through to brown both sides.
Drain and salt immediately. Serve slathered in aioli.
For the Roasted Red Pepper Aioli
In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic, lemon juice, and pepper. Process until smooth.
Very slowly, while the machine is running, drizzle in the Chilean Arbosano - Ultra-Premium EVOO. Extreme patience must be taken with this slow process initially, as too much olive oil poured in at once will cause the sauce to break. After half of the oil has been successfully emulsified, the rest of the oil can be added in slightly faster - but still slowly and carefully!
Once the Chilean Arbosano - Ultra-Premium EVOO is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.
Makes approximately 2 cups.
2 cups packed fresh basil leaves
½ cup Garlic Infused Olive Oil
½ cup freshly grated Parmesan Cheese
8 oz. fresh Chevre
½ tsp. Salt
Sign up to get the latest on sales, new releases and more …
© 2025 INFUSED Oils & Vinegars | All Rights Reserved.
