Delicious Apple Pecan Stuffing!

By Katie Shernan
on November 11, 2021

Delicious Apple Pecan Stuffing!

There is no reason to skimp on flavor during the holiday season. This Apple Pecan Stuffing recipe has so much flavor that you'll probably want to double the recipe. You'll definitely want to put this on your leftover Turkey sandwiches!

Mushroom & Sage EVOO and Granny Smith Apple Fruit Vinegar are always available online or in store.
Apple Pecan Stuffing from Port Plums

Take Your Turkey Chili to the Next Level With Two Simple Ingredients!

By Katie Shernan
on September 17, 2021

Port Plums: Slow Cooker Turkey & Veggie Chili Recipe

Is there anything better than a bowl of warm chili after a day full of fun fall activities?

It's absolutely amazing how putting together a bunch of common ingredients can come out tasting so delicious...tis the case with chili!

Looking to add a little variety to your chili? All it takes is two additional ingredients - Chipotle EVOO and Chocolate di Torino Balsamic Vinegar. A 60ml bottle of each is all you need to add extra flavor to your chili. The recipe for this delicious spin on Turkey Chili is below (if you right click on the recipe and save it you should be able to print it for future reference.)

Happy fall and enjoy!

Port Plums: Recipe for Slow Cooker Turkey & Veggie Chili

Soup of the Season

By Liz Strauss
on November 20, 2020

Soup of the Season

Imagine the ultimate soup of the season, stocked with vegetables, rich flavor, and our favorite, EVOO. Stay warm and cozy with this Soupe au Pistou recipe, perfect for the cooler evenings with your family!

Soupe au Pistou

Recipe and photography by Christopher Kimball's Milk Street

Ingredients

8 oz dried pinto beans

kosher salt and ground black pepper

1 pint cherry tomatoes

1 medium leek, white and light green parts only, quartered lengthwise and thinly sliced

1 medium head of garlic, top 1/3 of head cut off and discarded, plus 5 medium garlic cloves smashed and peeled

2 bay leaves

1 teaspoon dried thyme

1 oz fresh basil

1 oz parmesan, roughly chopped

3 tablespoons extra virgin olive oil, divided (we'd recommend either our Arbosana or Hojiblanca extra virgin olive oil!)

2 tablespoons pine nuts

4 oz small pasta, such as elbows

1 medium carrot, peeled and chopped into 1/2 inch pieces

1 small zucchini, chopped into 1/2 inch pieces 

Directions

In a large bowl, combine the beans with 8 cups water and 1 tablespoon salt. Stir, then let soak at room temperature for at least 12 hours or up to 24 hours.

Drain the beans and add them to a large pot along with the tomatoes, leek, garlic head, bay, thyme and 9 cups water. Bring to a boil over medium-high, then reduce to medium and cook, uncovered, stirring occasionally and adjusting heat to maintain a simmer, until the beans are tender, 45-55 minutes.

Meanwhile, in a food processor, combine the basil, Parmesan, 2 tablespoons of oil, the garlic cloves, pine nuts and ½ teaspoon salt. Process until the mixture has a spreadable consistency, 30 to 60 seconds, scraping the bowl as needed. Transfer the pistou to a small bowl and set aside.

In a small saucepan over medium, head the remaining 1 tablespoon olive oil until shimmering, Add the pasta and cook, stirring often, until toasted, about 3 minutes. Remove from the heat and set aside.

To the beams, add the carrot, 4 teaspoons salt and ½ teaspoon pepper. Continue to cook, stirring occasionally, until the carrots are barely tender, 5 to 7 minutes. Stir in the toasted pasta and zucchini, then continue to cook until the pasta and zucchini are tender, 6 to 10 minutes.

Remove and discard the bay. Using tongs, remove the garlic head from the pot and squeeze the base of the head to release the cloves into the pot. Using the tongs, gently squeeze any tomatoes that are still whole so they burst. Taste the soup and season with salt and pepper. Ladle the soup into bowls. Swirl 1 tablespoon of pistou into each, serve with remaining pistou on the side.

Recipe and photography courtesy of Christopher Kimball's Milk Street

A Beginner's Guide to EVOO

By Liz Strauss
on March 28, 2020

A Beginner's Guide to EVOO

We are committed to providing your home with the ultimate Extra Virgin Olive Oil (EVOO) out there. Our oils are sourced from various countries around the world. With different olive varietals, we provide you with their crush date, area of origin, and a full chemical analysis of each Premium EVOO.

Intensities

Our EVOO even come with their own unique intensity in bitterness. More specifically, our oils range from a mild to robust intensity. While the mild EVOO’s offer a buttery and light peppery finish, a medium EVOO offers a more fruity flavor and peppery finish. The robust EVOO, on the other hand, offers a bold flavor and a peppery finish that gives that extra kick to your dish.
To learn about our EVOO’s smoke point (the temperature it begins to chemically break down at), click here.
Our Premium EVOO has gone through a series of chemical requirements, as well as a tasting panel. These requirements include the following:
  1. Be pressed within 6 hours of harvest
  2. Contain Much higher levels of antioxidants, particularly vitamin E
  3. Contain very low fatty acids

Not only do our EVOO's work great in marinades, sautéing, roasting and grilling, our oils are also known for their incredible health benefits

  1. Lower cholesterol levels
  2. Lower the risk of heart disease
  3. Help prevent cancer

Now that you know a bit about our EVOO, it’s time to see the oils work their magic! Between desserts, sauces, and entire entrées, there’s an endless number of opportunities for our oils. Check out these simple recipes to get started.

Olive Oil Cake

Recipe courtesy of America’s Test Kitchen

Photo by Charles Deluvio on Unsplash

Ingredients

1 ¾ cups (8 3/4 ounces) all-purpose flour

1 teaspoon baking powder

¾ teaspoon salt

3 large eggs

1 ¼ cups (8 3/4 ounces) plus 2 tablespoons sugar

¼ teaspoon grated lemon zest

¾ cup extra-virgin olive oil

¾ cup milk 

Instructions

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Whisk flour, baking powder, and salt together in a bowl.
  2. Using a stand mixer fitted with a whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add 1¼ cups sugar and lemon zest, increase speed to high, and whip until the mixture is a fluffy and pale yellow, about 3 minutes. Reduce speed to medium and, with mixer running, slowly pour in the oil. Mix until oil is fully incorporated, about 1 minute. Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
  3. Transfer batter to prepared pan; sprinkle remaining 2 tablespoons sugar over the entire surface. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 40 to 45 minutes. Transfer pan to wire rack and let cool for 15 minutes. Remove side of the pan and let the cake cool completely, about 1 1/2 hours. Cut into wedges and serve.

Spaghetti with Olive Oil, Chili, Garlic

Recipe courtesy of The Guardian

Photo by engin akyurt on Unsplash

Serves 4

400g spaghetti

200ml extra virgin olive oil

3 garlic cloves, finely chopped

1 red chilli, finely chopped

A large handful of flat-leaf parsley, finely chopped

Salt

Instructions

  1. Cook the spaghetti in plenty of boiling salted water until al dente.
  2. Meanwhile, heat the oil in a heavy-based frying pan over a low heat, and fry the garlic for 1-2 minutes, stirring with a wooden spoon to spread the flavor through the oil. Add 2 tbsp cooking water to the pan and stir in the chili and parsley. Season with salt and cook for 3 minutes, mixing occasionally.
  3. When the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss to coat, then leave for a minute over a low heat before serving on hot plates. 

Like what you see? Give our blog a visit to view even more recipes!

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