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Shrimp Enchiladas with Green Sauce

1/2 cup Garlic Olive Oil
16 corn tortillas (6 inch)
1 Tbs. Garlic Olive Oil

2 medium roma tomatoes, chopped
2 medium onions, finely chopped
4 garlic cloves, minced
1/2 tsp. ground cumin
1-1/2 lb. raw small shrimp, peeled & deveined
2-10 oz. pkg frozen chopped spinach, thawed and squeeze dry
2 cups shredded mozzarella cheese
2-10 oz. cans green enchilada sauce
Cilantro for serving.

Pre Heat oven to 350 degrees.
Grease a 9×13 baking dish, set aside.
Place two sheets of foil on a plate
Use paper towels to drain tortillas
Heat a 1/2 cup of Garlic Olive Oil over medium heat and fry tortillas for about 10 seconds, one at a time
Wrap in foil to keep warm and softened.
Pour 1 Tbs. Garlic Olive Oil in a pan over medium-high heat. Sauté onions, garlic, tomatoes, and cumin. Cook until onions are tender.
Add shrimp and cook until it turns pink.
Stir in the spinach and cook for 1 final minute.

Scoop 1/4 cup of shrimp mixture on each tortilla, top with 1 Tbs. cheese. Roll and place seam side down in baking dish. Repeat with remaining tortillas.

Bake in preheated oven for 25-30 minutes. Top with fresh cilantro before serving.

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.

3 cups radishes, trimmed and halved
1 tbsp. Big Horn Garlic olive oil
1 tbsp. Big Horn Butter olive oil
1/2 tsp. sea salt
1/4 tsp. pepper
Preheat oven to 400 degrees. Line a baking sheet with foil and set aside. Combine all the above ingredients. Mix well. Roast radishes cut side down on baking sheet for 14-16 minutes or until slightly golden brown. Serve as a side dish or a salad with spring mix, cucumbers, red onions & fresh parsley, dill or chives and serve with the following dressing.

2 tbsp. Big Horn Lemon olive oil, 2 tbsp. Big Horn Lemongrass Mint balsamic vinegar, 1 tsp. Dijon mustard, sea salt and pepper to taste mix the above together and serve over salad.

½ cup walnuts, toasted
½ cup dried cranberries
1 red onion, thinly sliced
Mixture of greens
1/4 cup Big Horn Raspberry Dark Balsamic Vinegar
1/4 cup Big Horn Garlic Olive Oil
1 teaspoon Dijon mustard
Salt and pepper

Toast walnuts over high heat in a sauté pan; toss frequently. Remove when fragrant.
Soak sliced onions in ice water for ½ hour. Drain well. Whisk together dressing ingredients. Wash and dry greens. Add nuts, berries and onion to greens then toss with dressing. Serve immediately.

3 Tbs. Big Horn Persian Lime Olive Oil
2 Tbs. Big Horn Coconut Balsamic Vinegar
1 Tbs. yogurt
1 small shallot, finely chopped
Sea salt and black pepper
3 celery stalks, thinly shaved
1/4 celery leaves
1 small bunch baby arugula, torn
2 Tbs. chopped pitted green olives

In a bowl, stir together shallot, yogurt, olive oil, balsamic vinegar, salt and pepper. Add celery stalks, celery leaves and arugula. Toss in green olives and mix well.

Optionally, serve with shrimp on top!

1 Tbs. Big Horn Garlic Olive Oil
1 Tbs. Big Horn Grapefruit Balsamic Vinegar
1/2 lb. uncooked shrimp, peeled and deveined

Heat garlic olive oil in a pan, toss in shrimp and cook until pink. Stir in grapefruit balsamic vinegar & cook a tad more. Serve on salad!

Salad Ingredients:

1-16 oz bag Brussels sprouts, sliced
1-10 oz pkg. riced butternut squash
2 tbs. garlic olive oil
1-15 oz can garbanzo beans
1 lime

Heat pan to medium heat with garlic olive oil and cook Brussels sprouts. Set aside. Do the same with butternut squash. Add garbanzo beans and lime. Toss together.

Dressing Ingredients:

2 tbs. Greek yogurt
2 tbs. Red Apple balsamic vinegar
1 tbs Almond oil
1 tbs Garlic olive oil
1/2 tsp smoked paprika
1/2 tsp turmeric

Mix the dressing into above mixture and chill. Serve over greens and avocado slices. Top with sunflower kernels.

1 lb salmon fillet
2 tbs. Big Horn Garlic olive oil
2 tbs. Big Horn Honey Ginger balsamic vinegar
2 tbs. soy sauce

Place salmon fillet in a ziplock bag. Combine the olive oil, balsamic vinegar and soy sauce. Put in bag with salmon fillets. Marinade for 20-30 minutes.

Preheat oven to 350 degrees. Place salmon on a foil lined baking sheet and bake 15-20 minutes, basting with marinade halfway through. Put remaining marinade in a pot and cook over medium high heat to a boil. Simmer for for 3-5 minutes stirring till reduced. Serve sauce over salmon. Enjoy.

1 tbs. Big Horn Garlic olive oil
1 cup chopped red onion
2 garlic cloves, minced
1/2 cup bacon crumbles
2 cups sliced fresh asparagus, cut in 1/2-inch pieces
8 eggs, beaten
1/4 cup minced parsley
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 large tomato, thinly sliced
1 cup shredded cheddar cheese
1/4 cup Gruyere cheese, shredded

Preheat broiler on low setting. Heat a 10-in. cast iron skillet to medium heat. Add onion and garlic, saute until onion is tender. Add asparagus and bacon, heat for another minute. Add parsley, salt and pepper. In a large bowl, scramble the eggs and pour into skillet and mix well. Cook over medium-low for 7 minutes or until eggs are nearly set. Decorate with tomato slices and shredded cheeses. Broil on top rack for 5-7 minutes, until golden brown.

The nutrients found in parsley include Vitamin A, Vitamin K, Vitamin C, Vitamin E, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Choline, Folates, Calcium, Iron, Magnesium, Manganese, Phosphorous, Potassium, Zinc, and Copper.

This recipe calls for 5 cups of parsley and is delicious!

If you are off carbs, try substituting cooked drained cauliflower “rice” instead of rice.

Salad Ingredients:

1 fresh lemon (zest and juice)
1 clove garlic, grated
1 tablespoon Dijon mustard
1/4 cup Sicilian Lemon balsamic vinegar
1/4 cup Garlic olive oil
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
1 cup cooked rice
1/2 cup finely diced sweet onion
5 cups chopped parsley
(remove large stems and pulse in processor)
1 cup roasted almonds
(pulse in processor)

In a bowl, combine the first 7 ingredients and whisk to combine.

Dressing Ingredients:

Mix together the rest of the ingredients and toss to combine
1 15-oz can white beans
Juice of 1/2 lemon
1 tbs Tuscan Herb olive oil
1 tbs Key Lime balsamic vinegar
Salt & pepper – to taste

Place all in processor. Pulse. Enjoy!