Parings:
Apple Balsamic Vinegar, Pomegranate Balsamic Vinegar, Raspberry Balsamic Vinegar, Sicilian Lemon White Balsamic Vinegar
Suggestions:
Baguette (Brushed Before Toasting)
Beef (Marinades)
Bread Baking
Bruschetta Tomatoes
Chicken (Marinades & Roasting)
Chicken Soup Finisher
Couscous
Croutons (Homemade)
Crostini
Eggs (Drizzle on Scrambled or Fried)
Focaccia
Fries (Oven or Air-Fryer)
Garlic–Rosemary Bread
Grains
Haddock / Halibut / White Fish
Hummus Drizzle
Kale Salads
Lamb (Marinades)
Legumes
Mediterranean Salads
Minestrone Finisher
Nuts (Roasted Cashews & Almonds)
Pasta
Pita Bread (Brush & Toast)
Pizza Drizzle
Pork Tenderloin
Potato Salad
Potatoes (Roasted, Baby, or Breakfast Style)
Poultry (General Marinades)
Risotto Finisher
Salmon (Baked or Pan-Seared)
Shrimp (Garlic Rosemary)
Soups & Stews (Finisher)
Tomatoes (Bruschetta or Roasted)
Turkey
Vegetables (Roasted or Grilled)
Vinaigrettes
White Bean Dip
White Bean Soup
Rosemary Olive Oil Whipped Goat Cheese with Warm Honey & Nuts
Creamy, savory whipped goat cheese topped with warm honey, toasted nuts, and a fragrant drizzle of Rosemary Olive Oil. Elegant, simple, and perfect with crusty bread or crackers.
INGREDIENTS
8 oz goat cheese (or whipped goat cheese)
3 Tbsp Olive Basin Rosemary Olive Oil
2 Tbsp cream cheese (optional for extra creaminess)
2–3 Tbsp honey
¼ cup toasted cashews, almonds, or pecans
Fresh rosemary, finely chopped (optional)
Freshly cracked black pepper
Baguette slices, crostini, or crackers
INSTRUCTIONS
1. Make the whipped base:
In a bowl, blend or whisk goat cheese, cream cheese (optional), and 1 Tbsp Rosemary Olive Oil until smooth and fluffy.
2. Warm the honey:
In a small dish, warm the honey for 10–15 seconds in the microwave. Stir in 1 tsp Rosemary Olive Oil.
3. Assemble:
Spread whipped goat cheese onto a plate or shallow bowl.
Drizzle with warm honey mixture.
Sprinkle with toasted nuts, rosemary, and black pepper.
4. Finish:
Drizzle with an additional 1–2 tsp Rosemary Olive Oil for aroma.
Serve with crostini, flatbread, veggies, or pita chips.
Rosemary Olive Oil Roast Chicken & Potatoes
Crispy-on-the-outside, juicy-on-the-inside roasted chicken baked with tender potatoes, fragrant Rosemary Olive Oil, lemon, and garlic. A comforting, flavorful dinner your customers will love.
INGREDIENTS
4 chicken thighs or 2 chicken breasts
3 Tbsp Olive Basin Rosemary Olive Oil
1 lb baby potatoes, halved
3 garlic cloves, minced
1 lemon (half juiced, half sliced)
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning or dried rosemary
Optional: carrots, onions, or green beans
INSTRUCTIONS
1. Preheat oven to 425°F.
2. Season the chicken:
Place chicken in a baking dish.
Drizzle with 2 Tbsp Rosemary Olive Oil, lemon juice, garlic, salt, pepper, and Italian seasoning.
Rub well to coat.
3. Prep the potatoes:
In a bowl, toss potatoes with 1 Tbsp Rosemary Olive Oil, a pinch of salt, and black pepper.
Scatter them around the chicken.
4. Bake:
Roast for 35–45 minutes, or until chicken is golden and potatoes are tender.
5. Finish:
Top with the lemon slices and drizzle with a small amount of Rosemary Olive Oil before serving.
6. Serve with:
Green beans
Side salad
Roasted carrots
Bread for dipping in the rosemary pan juices