Preheat oven to 425 degrees. (if using a pizza stone, set this on the lowest rack in the oven as it preheats) otherwise prepare a cookie sheet lined with parchment paper.
Place flour, xanthan gum, baking powder, and salt of the bowl to a standing mixer (I used my Kitchen Aid). Using the paddle attachment, combine these dry ingredients on low for 3 minutes.
After 3 minutes add the oil, eggs, Rosemary, garlic and milk and beat until mixture comes together. This will be very thick. Slowly beat in the warm water (you may not need all of the water, I did not) on medium speed for about 2-3 more minutes. The dough will be very wet and sticky, but not runny. *Mine was so I had to add 1-2 tbsp more of the flour to find the correct texture*
Scoop out the dough using an ice cream scoop into 6 balls. Approx 1/3 c each. Place on prepared cookie sheet or pull out stone (careful it’s hot). Dip your fingers lightly into water and flatten each scoop of dough into circles approx. 5in. wide. Our make them rough and rustic in shape. Leave the edges slightly thicker than the middle.
Bake for 8 minutes, flip over on the cookie sheet and bake an additional 8 minutes. I did not have to flip mine when I used the stone and only baked approx. 12 minutes total. You are looking for the golden brown color throughout. Cool wire rack. Use aioli as a dip if you like. Or make a sandwich of your liking….
Note: this will not be as “pretty” as an aioli using a white balsamic as the dark ones make it more of a light brown color but it’s just as yummy of course.
Aiolis are great as a dip for breads, potatoes, on a sandwich or beef.
In small bowl, whisk the garlic, egg yolk, balsamic vinegar, and dry mustard by hand until frothy. Very slowly add 1 tbsp of the olive oil (like only a ¼ tsp at a time) Then slowly drizzle in the remaining extra virgin olive oil in a fine stream continuing to whisk the entire time until the aioli is thick and creamy. Finish with a sprinkle of sea salt to taste.
Serves 12+ easily
Add all chopped veggies to large bowl, add juice, oil and vinegar, S&P, garlic and spices and mix well. Refrigerate until ready to serve. It will get “soupier” and deeper in flavor as it sets.
We serve with tortilla chips.
Courtesy of our friend, Thora Pomicter of Teeny Tiny Spice Company!!
A bunch of mixed garden herbs – Thora typically uses parsley and basil with smaller amounts of mint, oregano and rosemary. She does not typically measure, but generally use about the amount that you would purchase in one bunch at the store.
Though you could use entirely one herb, such as basil which is most commonly used.
About 1/2 C of the Tuscan Herb Olive Oil
(note from Michelle: I have substituted one of our Robust EVOO’s and used the Tuscan herb blend from our Oakhill Greenhouse jarred herbs as well)
About 1/4 C chopped walnuts
Freshly grated parmesan - maybe 1/4C
Lemon juice to taste
Salt and pepper to taste.
2-3 crushed garlic cloves or to taste
Put everything except the nuts in a small Cuisinart and blend it all until it has a nice creamy texture. Hand chop the nuts to a small dice. When the pesto is well mixed, add the nuts to the Cuisinart and quickly blend to incorporate.
You might need to adjust the amount of olive oil and it is better to err on the side of more olive oil than less because if you use too little, it will taste like a mouthful of mushy herbs rather than a creamy pesto. The amount of oil should exceed the amount that can be fully incorporated. You know when you buy pesto and there is extra oil floating in the container? Like that.
Combine all of the above in bowl.
Whisk 1/3-1/4 cup each of our Strawberry Dark Balsamic and Harissa Fused Olive Oil and until thickened and emulsified. Pour over salsa mixture and stir together. Keep refrigerated until ready to serve. This sauce goes a long way and the fruit makes a lot of juice so you may choose to start with less.
Serve with Tostito chips, pita chips, over chicken or fish tacos, over salads too. Or you know, by the spoonful works just as well.
This strawberry salsa is one of our favorites!
2 cans of rinsed and drained black beans
2 cans of drained corn
¼ cup chopped cilantro (adjust to taste)
½ cup chopped purple onion
½ cup Cilantro and Roasted Onion Olive Oil
½ cup Sicilian Lemon White Balsamic
1-2 cloves minced garlic
Salt and pepper (to taste)
Combine beans, corn, cilantro, and onion in a large bowl and mix. Add salt, pepper, and garlic to the mixture. Measure and whisk olive oil and balsamic until combined, and pour over bean and corn mixture. Mix well.
Can be an appetizer with tortilla chips, a topping for tacos, or a side dish for fajitas.
By: Michelle Gallaugher, Staunton Olive Oil Company
This recipe is from SOOC's own Sue Bohlmann!! Use as a delicious side to your holiday dinners, top it over a block of cream cheese served with crackers or use as a spread on a sandwich of your turkey or ham leftovers.
1 package fresh cranberries
1 peeled and chopped apple
zest from 1 orange
juice from 1 orange
1 tablespoon cinnamon pear balsamic vinegar
.75 cup sugar
1.5 teaspoon blood orange olive oil
Bring sugar, orange juice, oil and vinegar to a boil in medium saucepan. Add cranberries, apple, orange zest. Simmer, stirring occasionally, for about 10-15 minutes, until sauce thickens. Remove from heat and allow to cool completely.
Cover and refrigerate until ready to serve