Balsamic Candied Nuts

Whether for tapas or part of a snack spread, these candied nuts can be summed up in two words: amazingly addictive. For the sea salt, I use our Saltwest Sea Salts in both sweet & [...]


Asiago & Wild Mushroom Popcorn

Ingredients 6 cups freshly dry popped, warm popcorn 1/2 cup SOOC Wild Mushroom-Sage Olive Oil (divided) 1/2 cup freshly grated Asiago cheese + 2 tablespoons Fresh cracked pepper to taste sea salt to taste Directions [...]


Summer Melon Salsa

This is a recipe I developed for Hi-Berry Farms for their blog, but we like it so much we had to share it here too! As opposed to any watermelon salad which won't keep, we [...]


Baked Sweet Potato Wedges

Ingredients 4 medium Sweet Potatoes; cut lengthwise into 8 wedges 2 tbsp SOOC Cinnamon-Pear Dark Balsamic Vinegar 3 tbsp SOOC Butter 'Taste' Olive Oil ¾ tsp Vancouver Island Sea Salt Directions Preheat the oven to [...]


Spicy Harissa Kale Chips

This recipe makes spicy kale chips, but you can easily substitute SOOC Harissa Olive Oil out for any other kind, say SOOC Lemon Olive Oil for a sweeter treat or SOOC Garlic Olive Oil for [...]


Oregano Winter Pickles

These pickles will taste good in just a few hours, better after a couple of days! And they'll keep for about 2 months refrigerated. Ingredients For the Brine: 2 cups of SOOC Oregano White Balsamic [...]


Cinnamon Pear Roasted Chickpeas

Ingredients 2 Cans Chickpeas 3 TB SOOC Butter 'Taste' Olive Oil- Vegan and Dairy Free 1 tsp SOOC Cinnamon Pear Dark Balsamic ½ tsp Vancouver Island Orange Lime Sea Salt  Directions Preheat oven to 400*F [...]

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