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NewsletterApril 22, 2019

Herb-Crusted Croutons

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NewsletterApril 22, 2019April 22, 2019

Classic Vinaigrette

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NewsletterMarch 30, 2019March 30, 2019

Zucchini Noodles with Pan Seared Halibut

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NewsletterMarch 30, 2019March 30, 2019

Pasta Primavera

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Newsletter Other Recipes Specialty Oil RecipesMarch 1, 2019March 1, 2019

Harissa Slaw

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Olive Oil Recipes Vinegar RecipesFebruary 27, 2019February 27, 2019

Strawberry Bars with Raspberry Basil Vinegar

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Olive Oil Recipes Vinegar RecipesFebruary 27, 2019February 27, 2019

Kale Salad with Shallot and Raspberry Basil Vinaigrette

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NewsletterFebruary 27, 2019

Harissa Roasted Chickpeas

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Newsletter Olive Oil RecipesFebruary 27, 2019February 27, 2019

Farinata

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Excuse us, we’ll be day dreaming about these carrot olive oil cake cupcakes all day! The olive oil keeps the batter moist enough so these gluten-free cupcakes won’t fall apart when you bite into them. Check out our stories for the recipe
Happy Earth Day! We do our best to help reduce waste today and everyday by offering olive oil and vinegar bottle refills at our State Street store. As an added perk customers receive $1 off their purchase for each refilled bottle!
Happy Easter! We will be closed today so we can spend time with our families, have a great day 🐰
It’s not too late, hop on over and pick out some Easter Bunny 🐰 worthy gifts for all the food lovers in your life! We’ll be open today 11-6 and tomorrow 11-5.
Get them while they’re hot! Fresh Olive Sourdough loaves and baguettes baked daily from our friends at @thebakers_table
Roasted Eggplant is the perfect #meatlessMonday accompaniment. The best part is that it's so simple to make it doesn't even need a recipe! Preheat the oven to 375 degrees Fahrenheit, slice the eggplant into 1/4 inch pieces, brush each side with EVOO, sprinkle with salt and pepper and pour @zonzonorganic Pomodoro Sauce over the top and bake for 40 minutes!
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