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Kick it Up a Notch Quinoa Salad

Serves 8-10 

Salad Ingredients: 4 cups cooked Quinoa 2 cups finely chopped Kale 1 cup grape tomatoes cut in half 1 large avocado diced 4 green onions diced 1⁄4 cup chopped cilantro 

Dressing: 1/3 cup Extra Virgin Olive Oil
1 tbsp Baklouti Green Chili Pepper Olive Oil
1 tbsp Honey Vinegar
1⁄4 cup fresh lemon juice
2 cloves garlic minced
1 tbsp Braggs Liquid Aminos
1⁄2 tsp ground black pepper 

Combine salad ingredients in a large bowl; set aside. Prepare dressing; Pour over salad and toss until well incorporated.

Serves: 3 

1⁄2 cup popcorn kernels (roughly 10 cups popped)
1 tbsp Garlic Olive Oil
1 tbsp Butter Olive Oil
2 tsp Baklouti Green Chili Oil
2 tsp Black Truffle Oil
1-2 tsp Truffle Salt 

Directions: Pour popped kernels into a large mixing bowl or paper bag. Evenly drizzle oils over popcorn; add truffle salt and toss until well mixed.

2-16oz package cubed butternut squash
1/2 onion, finely chopped
2 tbs. Baklouti Green Chili olive oil
1 tablespoon ground turmeric
2 teaspoons ground cinnamon
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 (15 ounce) cans of coconut milk
1-48 oz box vegetable stock

In a pot, add olive oil and heat on medium heat. Add chopped onion and cook till translucent. Add butternut squash cubes. Add next five ingredients. Cook for about 2 minutes mixing well. Add coconut milk and vegetable stock. Bring to a boil and then turn heat to low and cook for about 30 minutes. Use an immersion blender to cream. Garnish with roasted pumpkin seeds. Serve over vegetables, with croutons, over rice. Use your imagination for this fabulous soup.