O Harvest Salad


1 bunch of Lacinato kale

1 acorn squash

O California Extra Virgin Olive Oil, for brushing

1 cup whole hazelnuts, toasted and rough chopped

2 Fuyu persimmons, diced (no need to peel)

1 cup cooked wild rice

1 ripe pear, halved and thinly sliced

1/2 cup pomegranate seeds

1/2 cup crumbled blue cheese

A handful of dried figs, halved or quartered depending on size



1/2 cup O California Extra Virgin Olive Oil

2 Tbsp O Pomegranate Champagne Vinegar

4 Tbsp pomegranate molasses

1 – 1 1/2 tsp ground allspice, to taste

salt and fresh cracked black pepper to taste

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O Harvest Salad


O Harvest Salad

Try this gorgeous salad as a perfect accompaniment or the main attraction. It brings colorful beauty and healthy flavor to any table during the cold fall and winter months!

Set oven to 350F.

Halve the squash and remove the seeds. Rinse the pulp off them and pat dry. Toss the seeds with a little O California Extra Virgin Olive Oil to coat. Thinly slice one half of the squash. Toss the squash slices with more of the olive oil and a little salt and pepper. Arrange on a baking sheet and put the seeds alongside them. Roast the seeds for 15 minutes, stirring once during baking. Turn the squash and roast for another 15 minutes, or until tender.

Wash and dry the kale. Strip the leaves from stem. Stack the leaves and use a sharp knife to shred it finely. Cut the shreds in half if they are long. Put the kale in a large shallow salad bowl and toss with a couple of tablespoons of the dressing.

Arrange the rest of the ingredients on top, either in stripes, or sections, putting the pomegranate seeds in the center.

To make the dressing put the O California Extra Virgin Olive Oil, the O Pomegranate Champagne Vinegar, pomegranate molasses, ground allspice, and salt and pepper in a small jar, cover and give a good shake. Taste to adjust any of the components to your liking. Store extra dressing in the refrigerator.

Butternut Squash Soup with O Sherry Vinegar and O California Organic Olive Oil


2 tablespoons O California Organic Extra Virgin Olive Oil

1 small onion, chopped

1 stalk celery, chopped

1 medium carrot, chopped

3 cups butternut squash — peeled, seeded, and cubed

1 (32 fluid ounce) container chicken stock

Salt and freshly ground black pepper to taste

1 tablespoon O Sherry Vinegar

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Butternut Squash Soup with O Sherry Vinegar and O California Organic Olive Oil


O_Sherry_OrgEVO_Squash_croppedAdd some warmth to your evening on a chilly, fall night. This Butternut Squash Soup will soothe your soul.

Heat the O California Organic Extra Virgin Olive Oil in a large pot, and cook the onion, celery, carrot, and squash for 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover the vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper. Drizzle the O Sherry Vinegar just prior to serving.

Serves 4-6.

Cold Soba Salad


¼ cup O California Organic Extra Virgin Olive Oil

1/3 cup O Ginger Rice Vinegar

3 tbs. low sodium soy sauce

2 tsp. sesame oil

1 tsp. honey

Siracha to taste

1 package soba noodles, cooked and rinsed in cold water

½ English cucumber grated

1 carrot, peeled and grated

½ of a red bell pepper, finely chopped

1 c. edamame, boiled, shelled and rinsed.

2 tbs. grated fresh ginger

1 cup raw soy bean sprouts

¼ cup chopped cilantro

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Cold Soba Salad


This recipe comes to us from Hailey S. in Chicago. A simple, healthy salad perfect for any meal. In this case, she pairs it with grilled sockeye salmon and fresh asparagus that has been drizzled with O Meyer Lemon Olive Oil. Simple. Easy. Delicious!

In a medium bowl combine and whisk together the first 6 ingredients. Prepare the soba noodles, rinse and drain. Prepare the rest of the ingredients and toss with the soba noodles and dressing. Serve. Enjoy!

Heirloom tomato salad with aged balsamic vinaigrette


2 small Brandywine tomatoes

1 Purple Cherokee tomato

1 Big Daddy Sunshine tomato

1 Watermelon tomato

5 Green Zebra tomatoes

1/4 cup loosely packed shredded fresh basil leaves, plus basil sprigs for garnish

2 tablespoons minced fresh chives

1/4 cup O California Balsamic Vinegar

2 tablespoons O Meyer Lemon Olive Oil or O California Organic Extra Virgin Olive Oil

Salt and freshly cracked pepper to taste

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Heirloom tomato salad with aged balsamic vinaigrette



Excerpt taken from Michel Nischan’s cookbook, Taste Pure and Simple.

“If you ever had an aunt, uncle, grandparent, or neighbor who grew his or her own “home-grown” tomatoes and you recall them as the best you ever tasted, you have probably tasted an heirloom tomato. These often irregularly shaped, colorful tomatoes are grown from seeds that have been passed down through generations of small farmers and backyard gardeners. If you’ve never tasted them, they are worth seeking out at farmers’ markets, roadside stands, or from a neighbor’s backyard. Use any combination that you can find if you can’t find the ones listed below. If you grow tomatoes, get hold of some heirloom seeds and harvest your own. Of course, if you can’t find them, use the best local farm tomatoes you can buy — but make sure they are perfectly ripe and fragrant.

Nothing is more humbling than a good tomato. It needs no more embellishment than salt and pepper, so when you add extra ingredients, they should be of the highest quality. This salad relies on the gentle use of excellent oil and vinegar and super-fresh herbs.”



Cut the tomatoes into different shapes, but of a similar thickness: Slice, quarter, or cube them.

In a large bowl, combine the tomatoes, shredded basil, chives, vinegar, and oil. Toss gently. Season with salt and pepper. Serve right away, garnished with basil sprigs.

Hummus with O Jalapeño Garlic Olive Oil


2 cans (15 oz) garbanzo beans / chickpeas. Drain & rinse.
1/4 cup of tahini (sesame paste)
1-2 squeezed fresh lemons — to taste
Splash of water.
Kosher salt to taste — approx. 1/2 TBS.
2 fresh garlic cloves
1/4 cup O Jalapeño Garlic Olive Oil
Toasted Pita Bread — sliced into wedges for serving

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Hummus with O Jalapeño Garlic Olive Oil


The O Jalapeño Garlic Olive Oil makes this possibly our favorite healthy snack — ever!

In a food processor combine the rinsed garbanzo beans, tahini, lemon juice, garlic cloves, a splash of water & kosher salt. Puree. Add oil. Taste & adjust. Add more oil & water — to taste (water makes the texture fluffier).

Serve in a small bowl with toasted pita bread sliced into wedges. We like to add another little drizzle of O Jalapeño Garlic Olive Oil on top of the hummus just because it’s the perfect way to finish this dish & add deliciousness.

Serves 4-6