Recipes

• 2 pound boneless pork tenderloin
• 1 teaspoon ground sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, crushed
• 1/2 cup water

• 1/4 cup garlic cilantro balsamic or traditional balsamic vinegar (or fig or cranberry balsamic without the garlic clove)

• Combine sage, salt, pepper and garlic. Rub over roast. Place on hot grill. Cook until internal temperature is 155º to 160º. Brush roast with glaze the last 5 minutes of grilling. Serve with remaining glaze on the side.

• In a small non-stick saucepan add the amount of your favorite Low Country Balsamic
• you wish to use. 1-2 tablespoons per serving.
• Bring to a simmer and reduce. Stir occasionally. Balsamic contains natural sugars that
• can burn. The amount of reduction depends on your personal preference. The longer
• you reduce the thicker it will become. Use a toothpick or popsicle stick to measure the
• amount of reduction. Remember that in it's heated state it will be at it's "thinnest" consistency
• when you think you’re done.
• You can use it immediately or store in a clear plastic squeeze bottle.

• 1 cup pumpkin seeds
• 2 tsp extra virgin olive oil
• 1 1/2 tbsp balsamic vinegar (try honey ginger, jalapeno or pumpkin spice)
• 2 tsp sugar
• 1/2 teaspoon of kosher salt
• cracked pepper

• Preheat the oven to 400°F. Line a baking pan with parchment paper.
• Bring a pot of salted water to a boil. Add pumpkin seeds and boil for 10 minutes. Drain. Pat seeds dry on paper towels.
• In a bowl, toss pumpkin seeds with olive oil, balsamic vinegar, and sugar. Season with salt and generously with pepper, or to taste. Spread the coated seeds evenly on lined baking pan
• Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove seeds from the oven when they are crispy. Allow to cool to room temperature and serve.

• 2oz top shelf Lemon Vodka
• 8-10 drops of your favorite flavored balsamic or
• Traditional Aged Balsamic Vinegar from Lowcountry Olive Oil.

• Add vodka and balsamic vinegar together with several ice cubes in a shaker.
• Shake and strain into a martini a glass. Serve chilled.

• 2 tablespoons unsalted butter
• 2 firm-ripe Bosc pears, halved lengthwise and cored
• 3 tablespoons balsamic vinegar (try Traditional or maple, or espresso balsamic)
• 4 oz Manchego or mild fresh goat cheese, cut into 4 pieces, at room temperature
• 1/4 cup honey

• Preheat oven to 400°F.
• Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes.
• Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender,
• about 20 minutes.
• Pour vinegar over pears and roast 5 minutes more.
• Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from
• baking dish over pears.
• Drizzle pears and cheese with honey and sprinkle with pepper.

• Coarse brown sugar
• Crushed ice
• 2 oz bourbon
• ½ oz simple syrup from Lowcountry Olive Oils Blood Orange Balsamic Vinegar
• Basil leaves
• 2 oz ginger beer
• 1 basil sprig (garnish

Make this simple syrup in advance, as it will need to cool down to room temperature before you add it to your cocktail:

• 1. Add a ¼ cup of water to a ¼ cup of Aged Blood Orange Balsamic Vinegar from Lowcountry Olive Oil in a small saucepan over medium-high heat.
• 2. Let the mixture rise to a boil and then reduce the heat to low, allowing it to gently simmer for a minute. Stir minimally.

• 2 T. minced scallions
• 1 clove garlic
• ¼ C. Blood Orange Olive Oil
• ¼ t. pepper
• 1 lb. scallops or shrimp

Combine scallions, garlic, Blood Orange olive oil and black pepper in
a large glass bowl. Add scallops/shrimp to bowl and marinate for 30
minutes. Thread on four skewers and grill over medium heat for 8 minutes
Turn several times during cooking and baste with remaining marinade.

• 1/4 Cup Lowcountry Olive Oil Traditional 18 Year Dark Balsamic
• 1/4 Cup Kinloch Pecan Oil or Lowcountry Blend Extra Virgin Olive Oil
• 1 tablespoon honey
• 2 cloves of garlic
• Shake well
• Drizzle viniagrette over
• baby greens layered with
• basil, tomato,
• feta (optional)
• and mozzarella

• 3 Tbsp Granulated Sugar
• 1 tsp ground cinnamon Refrigerated biscuit dough (such as Pillsbury Grands)
• Postre Carolina Seasalt Caramel Sauce
• Cold Pressed Georgia Pecan Oil from Oliver Farms
• Chopped Pecans

Heat oven to 350. Lightly grease regular muffin tins with Pecan Oil.
Separate biscuits and cut each into eight pieces. Combine sugar and
cinnamon in separate bowl. Roll each biscuit piece into mixture. Place
four pieces into each tin. Bake for 15 minutes. Remove from oven,
drizzle with caramel and pecans.

• 6oz Salmon fillets
• 6 each Baby Bok Choy (steamed)
• 6 Lime wedges for garnish
• Chili Lime Dressing
• 2 Tbsp Lowcountry Olive Oil’s Chipotle Oil (or Habanero Lime)
• 2 Tbsp Mustard Seeds
• 2 garlic cloves thinly sliced
• 1/3 cup chopped Ginger
• 4 oz Brown Sugar or Palm Sugar
• 2 tsp Fish Sauce
• Juice of 6 Limes (3/4 cup of lime juice)

• 1. Season salmon with salt and pepper and grill to desired doneness.
• 2. Meanwhile, heat chipotle oil in saucepan to medium and add mustard seeds so they pop. Turn heat down to low and add garlic so that it cooks to golden brown. Add ginger, limejuice, fish sauce, and sugar & whisk to combine and turn off heat.
• 3. Drizzle salmon and baby bok choy with chipotle lime sauce. Garnish with fresh cilantro and lime wedges

• 1 ¼ cup heavy cream
• ½ cup Lowcountry Olive Oil’s Balsamic Vinegar (try chocolate raspberry or espresso)
• 1 pound (about 2 cups) semi-sweet chocolate chips
• 3 tablespoons unsalted butter cut in to small pieces
• 1/2 teaspoon vanilla extract

• Butter a 9" x 13" baking pan and line with parchment that overhangs the sides.
• In a metal bowl or double boiler, add all of the ingredients except the salt. Set over a pot of
• gently simmering water, stirring constantly until the chocolate has completely melted. The
• mixture will be very thick. Pour in to the prepared pan.
• Allow to cool to room temperature and cut in to squares.

• 2 cups mixes salad greens
• 1 cup sweetened dried cranberries
• 4 oz crumbled feta cheese
• 1/3 cup walnut pieces
• 1/3 cup cubed apples

• 1/4 cup Cranberry Apple Walnut Balsamic Vinegar or Rosemary Balsamic Vinegar
• 1/2 cup Blood Orange Olive Oil or Spoleto Olive Oil
• dash of pepper (optional)

Directions

Toss greens, cranberries, cheese, walnuts and apples in large bowl

Combine oil and vinegar and pepper if desired. Toss with greens or serve on the side.

Serves 4

Substitute pears for apples and use Cranberry Pear Balsamic Vinegar with Meyer Lemon Olive Oil for the dressing

• 1 tablespoon Lowcountry Olive Oil's spicy cucumber melon balsamic vinegar
• 1 tablespoon meyer lemon olive oil
• 1/4 teaspoon (Bulls Bay) sea salt
• 1/4 teaspoon (Holy Smoke Smoked) black pepper

• 1/2 large cucumber (sliced in ribbons or cubed)
• 1/2 large cantaloupe (sliced in ribbons, cubed or in melon balls)
• 3 tablespoons crumbled feta cheese
• 1 tablespoon fresh basil leaves
• 1 tablespoon fresh mint leaves

1. In separate bowl whisk together balsamic vinaigrette dressing
2. Toss salad ingredients lightly in salad bowl
3. Drizzle vinaigrette over salad, toss lightly

• 1 jar of Sallie's Greatest Fig Onion & Rosemary Jam 
• 3 tbsp. Lowcountry Olive Oil Blood Orange Balsamic Vinegar
• 1 1/2 tbsp. Worcestershire Sauce
• 2 lbs frozen meatballs (fully cooked)
• 1/4 tsp red pepper flakes (optional)
• Orange Peel (optional)

1. Lightly coat slow-cooker with Olive Oil
2. Add 2lbs frozen meatballs
3. In saucepan, combine jam, balsamic vinegar, Worcestershire sauce, and optional red pepper flakes. Cook until jam is melted. 
4. Pour sauce over meatballs
5. Cook on high for 2-2.5 hours AND low for 5 hours. Stirring occasionally. 
6. Make sure meatballs are thoroughly cooked (no longer frozen). Garnish with Orange Zest (optional) and serve with toothpicks.
7. Post a photo on Instagram or facebook and tag Lowcountry Olive Oil. 

Crust

• 1 ½ cups all purpose flour
• 4 Tbsp sugar
• 1/3 tsp salt
• 10 Tbsp unsalted butter
• (chill and cut into ½ inch pieces)
• 1 egg
• 1 Tbsp whipping cream

Filling

• 2/3 cup whipping cream
• 2 Tbsp + 1 tsp cornstarch
• 4 eggs
• 2 egg yolks
• 1 tsp vanilla extract
• 2/3 cup fresh Lowcountry Olive Oil’s Peach Balsamic
• 2/3 cup water
• 3/4 cup sugar
• 5 Tbsp unsalted butter

Topping

• Fresh sliced peaches (also try strawberries, blueberries or raspberries)

Crust

Combine flour, sugar and salt in food processer for about 15 seconds. Add butter and process (pulsing) until mixture is course. Add egg and cream. Process until moist clumps form. Mold dough into a ball. 

Press dough into an 11 inch diameter tart pan (removable bottom). With a fork, pierce holes all over into crust. Chill for 1 hour. 

Preheat oven to 375°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 22 minutes. 

Cool.

Filling

Stir cream and cornstarch in a medium bowl until cornstarch dissolves. Add eggs, egg yolks and vanilla whisking to blend.

In a heavy saucepan boil vinegar until reduced to about 1/3 cup. Add water, sugar and butter, stirring until butter melts. Cool the mixture a bit then gradually whisk vinegar mixture into egg mixture. Return entire mixture to pan. Whisk the filling until it
thickens and boils. Cool mixture. Spread filling into prepared crust. 

Cover and chill tart for at least 3 hours (up to a day).

Topping

Arrange peach slices over top of tart. Cover and loosely chill until ready to serve. Can be made up to 5 hours ahead.

• 2.5 pounds porkloin
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 cup water
• 1/2 cup Garlic Cilantro Balsamic
• 2 Tbsp corn starch
• 2 Tbsp water
• 8 taco flour tortilllas or taco

• 1 bag slaw mix (about 10 oz)
• 1/2 red onion, thinly sliced
• 1 red pepper, thinly sliced
• 1/2 jicama, jullienned
• 1 can green chiles
• 1 tsp salt
• 1/2 tsp pepper
• 1 Tbsp Habanero-Lime Olive Oil
• 1/4 cup White Balsamic
• 3/4 cup mayo
• 2 Tbps chopped cilantro

Combine spices and rub on pork. Place in a slow cooker on low for 5 hours with 1/2 cup water. After 5 hours turn cooker on high, add the Garlic Cilantro Balsamic, and cornstarch mixed with water to the pot. Stir to combine.

Cook for 2 hours. Periodically turn the pork in the sauce to coat. When cooked, shred and mix with the glaze.

Assembly: Warm the flour tortillas in the microwave for 20 seconds. Place some of the pork mixture and regular slaw mix (or spicy slaw mix) on the tortilla. 

Top with sliced avacodo, sour cream, or tomatoes if desired. Serves 4. 

Toss vegetables in large bowl. Combine the Habanero-Lime Olive Oil, White
Balsamic and mayo with the salt and pepper. Mix well and toss with
vegetables. Top with chopped cilantro.

• 6 tablespoons Greek Seasoned olive oil (or Gremolata)
• 2 tablespoons 18-year traditional balsamic vinegar
• salt and/or pepper to taste

• 4 medium Roma tomatoes, diced
• 1 medium English cucumber, peeled and sliced
• 1/2 small red onion, thinly sliced
• 1 small green or yellow bell pepper, seeds and ribs removed, chopped
• 3/4 cup kalamata (or black) olives, drained and sliced
• 4oz crumbled feta cheese
• 1 medium avocado, diced

1. Combine tomatoes, cucumber, onion, bell pepper, olives, avocado and feta in salad bowl
2. In separate bowl or jar combine oil and vinegar, mix well, drizzle over salad, toss lightly over vegetables. Serves 5, ready in 20 minutes

• 1 1/2 lb chuck roast cut into 1 1/2 inch pieces (or pre-cut stew meat)
• 1/4 cup flour
• 2 tsp salt
• 1 tsp pepper (we're partial to Holy Smoke)
• 2 Tbsp potatoes (we prefer Yukon Gold, but russet are fine, too) halved or quartered depending on size
• 1 lb baby carrots
• 1 cup peas
• 1 yellow onion diced
• 2 cloves of garlic, minced
• 2 Tbsp butter
• 3 cans beef broth (40 ounces)
• 1 small can tomato paste
• 2 Tbsp Irish Stout Balsamic Vinegar
• 1 Tbsp Worchestershire (or soy) sauce
• 2 Tbsp cornstarch plus 2 Tbsp cold water
• 1 Tbsp dried thyme
• 1 tsp dried parsley flakes
• 2 bay leaves
• Optional: half cup of Irish Stout Beer

• 1. If not using pre-cut stew meat, cut roast into 1 1/2 inch bite sized pieces, tenderize. For a richer flavor marinate the meat for a 30 minutes-2 hours in 1/2 cup Irish Stout Balsamic.
• 2. Optional after marinating, place cut meat in gallon sized resealable bag. Add flour, salt and pepper. Shake bag until meat is coated with flour. 
• 3. Heat Lowcountry Blend Olive Oil in large, heavy saucepan. Add coated meat and brown each piece on all sides. 
• 4. While meat is browning, cut potatoes and carrots and lace both in the bottom of a slow cooker. 
• 5. When meat is browned, layer the meat on top of the potatoes and carrots and leave remaining juices in the pan. 
• 6. Return the skillet to the stovetop and add butter. Melt butter on
  medium-high heat, then saute onions and garlic. Stir in beef broth (beer
  if desired), tomato paste, worchestershire/soy sauce. In a small cup
  combine cornstarch and cold water. Mix until smooth and then add the
  liquid mixture to the skillet. This will thicken the liquid. Pour all of
  the contents of the skillet over the meat and vegetables in the slow
  cooker. 
• 7. Add thyme, parsley flakes and bay leaves. 
• 8. Cook in slowcooker on low for 7-8 hours or on high for 4 hours. 30
  minutes before serving taste, season as need and fold in peas. Let cook
  for 30 more minutes. Remove bay leaves and garnish with fresh parsley. 

• 3/4 cup Lowcountry Olive Oil Basil Olive Oil
• Zest of a large lemon
• 1 1/2 tablespoons lemon juice
• 1 cup cake flour
• 5 egg yolks
• 4 egg whites
• 1/2 teaspoon salt
• 3/4 cup white sugar
• 2 tablespoons raw sugar

Preheat the oven to 350 F. Use oil to grease a 9” springform pan. Line the bottom with a round of parchment paper, then oil the parchment.

Whisk the lemon zest and cake flour in a small bowl and set aside.

Beat the yolks and 1/2 cup white sugar in an electric mixer at high speed for 3 minutes, or until thick and lightened. Reduce the speed to medium and add the basil olive oil and lemon juice, beating until just combined. Use a wooden spoon to gently stir in the flour-zest mixture until just combined.

In a new, clean bowl, beat the egg whites and salt at medium-high speed until foamy. Gradually add the remaining 1/4 cup white sugar, a bit at a time, beating until the egg whites hold soft peaks (about 3 minutes.)

Fold a third of the whites into the batter to lighten it, then gently fold in the remaining whites until no streaks remain.

Transfer the batter to the springform pan and gently rap it against the counter once or twice to release air. Sprinkle with the raw sugar. Bake until the cake is puffed and golden and a toothpick comes out clean, about 45 minutes. Let the cake cool 10 minutes in the pan before running a knife around the edge and removing the sides of the springform. Cool completely to room temperature, about 75 minutes, before peeling off the bottom
parchment and transferring cake to a plate.

• 2 fresh (ideally organic) egg yolks at room temperature (let sit out for an hour)
• 2/3 cup olive oil (can be divided 1/3 flavored olive oil, 1/3 varietal or avocado oil)
• 2 teaspoons fresh lemon juice at room temperature
• salt to taste

1. Blend egg yolks until smooth using an immersion blender
   (ideally) with attached mixing blender with attached mixing beaker.
   Yolks can also be blended with a hand mixer and small glass bowl.
2. Add olive oil 1 drop at a time until mixture thickens. Once mixture thickens, stream in olive oil steadily but slowly.
3. Once all of the oil is added, add lemon juice and salt to taste.   

Mixture can be refrigerated for up to 4 days

If mayonnaise does not thicken add another egg yolk. 

Try using our flavored oils like garlic, lemon, chipotle or Greek seasoned to spice up your mayonnaise. 

Let rest to room temperature. Roughly chop the tomatoes, transfer to a
small bowl, top with freshly grated parmesan, fresh Italian herbs,
green onion and serve with roasted garlic spread, Wasa Gluten Free
Sesame and Sea Salt cracker (or crostini).

Use Tomato Confit as a condiment for roasted fish or chicken.

• 2lbs red potatoes halved
• 1/4 cup Lowcountry Dill or Meyer Lemon Olive Oil
• 1/2 cup chopped Vidalia onion
• 1/4 cup apple cider vinegar
• 4 sliced green onions
• 2 tbsp fresh dill chopped
• 1tsp toasted caraway (or fennel) seeds
• Bulls Bay Sea Salt
• Pepper (use Holy Smoke Smoked Pepper for a smoky potato salad)

Cover potatoes with cold salted water, bring to boil and cook until
tender; drain and transfer to a large bowl. Heat olive oil in medium
skillet over medium-high heat. Add chopped onion, season with salt and
pepper. Cook, stirring frequently until soft, about 5 minutes. Remove
from heat and stir in apple cider vinegar. Add to potatoes along with
green onions, dill and caraway seeds. Toss, crushing potatoes slightly.
Add salt and pepper to taste. Garnish with fresh lemon slices if
desired. 

• 1 round loaf of bread
• 1/4 cup of Lowcountry Blend Olive Oil
• 3 Tbsp Mediterranean Oil Blend spices from Charleston Spice Company
• 2 wheels of brie (4" to 6")

Cut out center of loaf, large enough to stack brie wheels inside. Heat Lowcountry Blend Olive Oil and Mediterranean Spices at low simmer for 5-10 minutes. Place prepared loaf on a sheet pan, insert first brie in cut out center of loaf and pour 1/2 oil mixture over brie. Place next brie on top of first wheel and pour on remaining oil mixture. Wrap bread with foil to prevent burning, leaving center open to allow cheese to melt. Bake at 350 degrees F for 30-45 minutes, until cheese is soft. Serve with apples, pears, cranberries or pecans.

• ¾ cup Lowcountry Olive Oil Blood Orange Olive Oil
• ¼ c. soy sauce
• 2 cloves garlic, pressed
• 1 small shallot
• 1 t. grated fresh ginger
• ¼ c. honey
• 1 lb. tender beef, cut into 2" chunks (filet mignon and top sirloin work well)
• 1 lb. large shrimp, peeled
• ½ of a large sweet onion, cut into 1 ½" chunks
• 1 lb. bacon strips

Combine oil, soy sauce, garlic, shallots, ginger and honey in a large
zip-lock bag. Add beef, shrimp and onion pieces. Marinate for 1-2 hours.
Remove beef, shrimp and onion with a slotted spoon, reserving marinade.
Boil marinade for 5 minutes and let cool. Push skewer through the end
of one bacon strip. Follow with a beef cube, wrapping bacon around one
side of beef and secure on the skewer. Add one shrimp, running through
both tail and head so the shrimp forms a C shape. Wrap bacon forming an S
in between. Leave about ¼" of space in between beef & shrimp to
allow heat-flow. Grill kebabs until beef is medium rare and shrimp is
opaque, turning to cook all sides. Baste occasionally with
remaining boiled marinade.

For the balsamic reduction:For the pizza dough:

• 2 1/4 teaspoons rapid rise yeast
• 1 cup warm water
• Pinch of sugar
• 1 3/4 cups semolina flour
• 1 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• Corn meal-for spreading on pizza peel

For the balsamic reduction:

• 1 cup balsamic vinegar

Pizza toppings:

• 2 tablespoons olive oil
• 8 ounces fresh mozzarella-sliced
• 4 peaches-thinly sliced
• 1/2 cup freshly chopped basil

To make the pizza dough:

• 1. In a glass measuring cup or small bowl, combine yeast and 1 cup warm water. Add a pinch of sugar and let sit for 5 minutes.
• 2. In the bowl of a stand mixer, add semolina flour, all-purpose flour, and salt. Mix the ingredients until combined.
• 3. Add the yeast mixture to the flour mixture. Next, add 1 tablespoon of olive oil. Mix until combined. Switch to the dough hook and knead for about 5 minutes on medium speed.
• 4. Spray a large bowl with cooking spray. Form dough into a ball and place in the bowl. Cover pizza dough with a damp towel and set in a warm area to rise. Let the dough rise for 1 hour or until dough has doubled in size.

• 1 can garbanzo beans/chickpeas
• 1/4 cup of your favorite Lowcountry olive oil
• 1 tablespoon lemon juice
• 1 teaspoon cumin

• In a food processor, blend all ingredients together until smooth and creamy.
• Serve immediately with pita bread, pita chips, or veggies.
• Store in an airtight container for up to three days

• 2 heads broccoli, separated into florets
• 2 teaspoons extra-virgin olive oil (try meyer lemon or garlic)
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1/2 teaspoon lemon juice

1. Preheat the oven to 400 degrees F (200 degrees C).

2. In a large bowl, toss broccoli florets with the extra virgin olive oil, sea
salt, pepper and garlic. Spread the broccoli out in an even layer on a
baking sheet.

3. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

• 4 lamb chops, about 1 pound.
• ¼ cup Lowcountry Olive Oil (we recommend rosemary garlic or Greek seasoned)
• ½ cup water
• 6 tablespoons lemon (skip if using Greek seasoned)
• salt and pepper to taste

1. Preheat oven to 400F
2. Remove and extra fat from lamb
3. Sprinkle salt and pepper over meat
4. In a baking pan, add olive oil, ½ cup water and lemon juice (if using)
5. Bake until lamb is cooked, about 35-45 min
6. After 20 minutes, check and glaze with liquid, if liquid evaporated, add more water

Boil potatoes in a large saucepan and add enough water to cover by 2
inches. Stir in a tablespoon of salt and heat pot over medium; bringing
to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn
off the heat and drain.

Return potatoes to your hot pan and set
over the same warm burner. Add milk and 3 Tbsp Butter; allow your Butter
to melt from the residual heat. Mash your potatoes with a potato masher
until smooth. Stir in both cheeses , sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.

Preheat the oven to 375 degrees F . Grease a 9x13-inch casserole dish.

Heat olive oil and remaining 1 tablespoon butter in a large skillet over
medium-high heat. Add onion and carrot and Saute, stirring constantly,
until onion begins to turn translucent, about 5 minutes.

Add meat mixture, cooking, crumbling and stirring often until browned, about 5
minutes. Sprinkle meat mixture with flour, season with remaining salt
and pepper, rosemary, and thyme. Cook, stirring constantly, for 2
minutes.

Add your beef stock, tomato paste, and Worcestershire;
simmer, scraping any flavorful bits(fond) from the bottom of the
skillet. Cook until thickened and vegetables are tender, about 8
minutes. Stir in peas. Transfer mixture to the prepared casserole dish
and top with the prepared mashed potatoes.

Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley, salt and pepper to taste and serve!

• 2 Cups Lowcountry Olive Oil’s Irish Stout Balsamic
• 3 Tbsp Brown Sugar
• Heat to a steady simmer, whisking often until reduced by half. 
• Spoon over the Shepherd’s pie once plated. Enjoy!

• 1 dozen chicken drummetts with wings (about 2 lbs)
• 3 teaspoons cornstarch
• 2 tablespoons Lowcountry Blend Olive Oil
• 2 cloves garlic, minced
• 1/4 cup Holy Smoke Smoked Honey
• 1/2 cup Lowcountry Olive Oil's Bourbon Balsamic Vinegar
• Bulls Bay Sea Salt

• 1. Combine bourbon balsamic vinegar,  Holy Smoke honey and garlic in large bowl. Whisk until honey has dissolved.
• 2. Pour mixture into a large resealable plastic bag. 
• 3. Add chicken and seal bag with as little air as possible. Marinate in refrigerator for two hours.
• 4. Preheat oven to 450 degrees F.
• 5. Place chicken on a greased foil-lined baking sheet. Reserve marinade.
• 6. Bake 30 to 35 minutes.
• 7. In the meantime, place marinade in a small saucepan. Bring to a boil.
  Reduce heat to medium low and simmer for 15 minutes. This will help
  thicken the sauce and kill any bacteria that can cause food poisoning.
• 8. Add cornstarch, 1 teaspoon at a time, until sauce reaches desired
  thickness. Sauce will continue to thicken once removed from the heat.
• 9. Remove chicken from the oven. Brush on sauce. Season with sea salt to taste. Best served hot. Enjoy!

1 pound (16 ounces) fresh or frozen strawberries, diced

3-4 tablespoons granulated sugar (adjust according to sweetness of the berries)

2+ tablespoons Lowcountry Olive Oil’s strawberry or traditional balsamic vinegar (to taste)

In a saucepan over medium heat, bring strawberries, sugar, and balsamic vinegar to a boil. Turn down the heat and simmer for 25-30 minutes, stirring occasionally, until strawberries have thickened into a jam.

To store, keep chilled in the refrigerator.

• Whole wheat tandoori flatbread
• Lowcountry Blend Olive Oil
• Goat cheese crumbles
• Holy Smoke black pepper
• Chopped pecans
• Strawberries
• Strawberry Champagne vinegar
• Arugula
• Traditional Balsamic Vinegar from Lowcountry Olive Oil

1. Preheat the oven to 400 degrees F. Line a baking sheet with tin foil. Place tandoori on top and brush with olive oil. 
2. Once the oven is ready, bake for 5-10 minutes, until crust is crispy.
   Remove from the oven and top with goat cheese. Wait a few seconds for
   the cheese to soften and spread crumbles with the back of a spoon of
   butter knife. Top with pepper (to taste), pecans, strawberries and a
   heavy-handed drizzle of Strawberry Champagne Balsamic Vinegar.
3. Return flatbread to the oven and bake for another 5-10 minutes.
4. While the flatbread is baking, prepare your balsamic reduction. Boil
   1/2 cup of balsamic vinegar in a small saucepan. Stir constantly and
   remove from the heat when it begins to thicken. Remember, it will
   continue to thicken as it cools.
5. Remove flatbread from oven, top with arugula, balsamic reduction and enjoy!

• 1 14 oz. can artichoke hearts, drained
• 1 3 oz. can sliced mushrooms
• 1 4-1/4 oz. can chopped black olives
• 1 Tbs. dehydrated minced onion
• 2 cloves garlic, minced
• 2 Tbs. chopped pimento
• 1/2 cup of your favorite Lowcountry Olive Oil
• 2 Tbs. Lowcountry Olive Oil balsamic vinegar
• 2 Tbs. water
• 1/4 tsp. sugar
• 1/2 tsp. seasoned salt
• 1/2 tsp. cayenne pepper, or to taste
• 1/4 tsp. celery salt
• 1/4 tsp. black pepper

• Place artichoke hearts, mushrooms and pimento in work bowl of food processor. Process just until finely chopped, about 8 pulses, scraping down sides after 4 pulses. Do not overprocess.
• Place mixture in a non-metal bowl. Add olives, garlic, and dehydrated onion. Mix well. Add oil, balsamic vinegar, water, sugar, and seasonings. Mix well. Cover and refrigerate several hours for flavors to blend.
• This will keep in the refrigerator for 2 weeks. Serve with snack crackers or tortilla chips.

• 3 cups all-purpose flour 
• 1 tsp salt 
• 1 tsp baking soda 
• 1 tsp baking powder 
• 3 tsp ground cinnamon 
• 3 eggs
• 1 cup Lowcountry Olive Oil (we suggest meyer lemon, blood orange or butter infused olive oils) 
• 2.25 cups white sugar 
• 3 tsp vanilla extract 
• 2 cups grated zucchini 
• 1 cup chopped nuts (pecans or walnuts)

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). 

2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. 

3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted
ingredients to the creamed mixture, and beat well. Stir in zucchini and
nuts until well combined. Pour batter into prepared pans. 

4. Bake for 40 to 60 minutes, or until tester inserted in the center comes
out clean. Cool in pan on rack for 20 minutes. Remove bread from pan,
and completely cool.