Come on down to enjoy live music and $ave BIG!!
$3 OFF any Large Balsamic or EVOO
$2 OFF anu medium Balsamic or EVOO
July 25th, August 8th and August 22nd ONLY!
In-Store Deal Only!
1 prepared batch of Mini Meatballs
1 Tablespoon finely minced shallot (may substitute onion)
½ cup ketchup 1 garlic clove, minced
2 Tablespoons dark brown sugar
1/8 teaspoon ground pepper
¼ cup of Divine Blood Orange Balsamic ½ teaspoon sea salt
2 teaspoons Worcestershire sauce
Optional: fresh parsley to garnish
Step 1 – Quarter potatoes and drizzle with White Truffle olive oil
Step 2 – Season with sea salt and pepper.
Step 3 – Roast at 400F for ~45 minutes.
Step 4 – Finish with a light drizzle of White Truffle olive oil and a dash of Parmesan Cheese
2 cloves of garlic
½ medium onion
¼ cup minced bell pepper
2 ¼ Cups chicken stock
2+ Tablespoons of Divine Mushroom & Sage Infused Olive Oil
¼ cup white quinoa
¼ cup pearl barley
3 Tablespoons pine nuts
Mince onion, garlic & bell pepper. Sauté over medium heat with 2 Tablespoons of the Divine Mushroom & Sage Oil until onions are
translucent. Add the grains and stir continuously for 2 minutes, until they are lightly toasted. Add chicken stock & bring to a boil.
Reduce heat, cover & simmer until the grains are tender. Remove from heat & drizzle with additional Divine Mushroom & Sage Olive Oil &
sprinkle with pine nuts.
Ready in 5 minutes
1 Loaf Artisan Bread (We recommend French Baguettes)
Sun-Dried Tomato Parmesan Garlic infused Olive Oil
Freshly grated Parmesan Cheese
Freshly ground Black Pepper
Coarse Salt (optional)
Slice the bread into bite-sized cubes. Pour the Divine Sun-Dried Tomato Parmesan Garlic Olive Oil onto a small flat plate (use more Infused Olive Oil than one oil plate if it’s a large party so everyone can easily reach!) Sprinkle the grated Parmesan, Black Pepper, and Salt to taste. Serve with bread cubes.
2 cloves of garlic
1/4 cup Tahini (sesame paste)
1 can of Chickpeas, drained & rinsed
2 Tablespoons Meyer Lemon Infused Olive Oil
2+ Tablespoons The Divine Signature Extra Virgin Olive Oil
Blend all ingredients in a food processor until smooth. For a creamier hummus, slowly add additional Divine Olive Oil while blending until you reach
Serve with pita or tortilla chips as an appetizer.
Hummus is also a great dip for sliced veggies and can be used on sandwiches as an alternative to mayonnaise.
1 cup flour + 1/4 cup for pan
1/3 cup cocoa
1/2 teaspoon baking powder
pinch of salt
1/2 cup granulated sugar
2 large eggs
1/3 cup Blood Orange (fused) Olive Oil + 1 tablespoon for greasing pan
Preheat the oven to 375.
Grease a 12 portion madeleine pan with Blood Orange olive oil and then dust with flour.
Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick. Add the olive oil and beat for another minute. Sift together the flour, baking powder, salt, and cocoa in another bowl and fold into the wet ingredients making sure to not leave any dry spots.
Spoon in the to the prepared madeleine mold(s) and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly.
Immediately un-mold the cookies on to a rack to cool. If you only have one madeleine pan, clean it and repeat the process above a second time as this recipe makes 2 dozen cookies.
Allow to cool and enjoy. These are best fresh, the day they’re made.