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Side Dishes


Parmesan Truffle Risotto | The Little Shop of Olive Oils

Parmesan Truffle Risotto

Ingredients: 8 cups vegetable broth 1 large shallot 3 tablespoons butter 1 1/2 cups Arborio rice 3/4 cup Bodegas La Caña Spanish white wine 3/4 cup grated Parmesan cheese, plus additional for garnish 3/4 teaspoon Sea Salt 2 tablespoons Black Truffle Oil Fresh ground pepper Flat leaf parsley (c...
Savory Ricotta Scones | The Little Shop of Olive Oils

Savory Ricotta Scones

This delicious recipe is from our favorite cookbook: The Olive Oil & Vinegar Lover's Cookbook on page 29.   Ingredients: 2 cups all-purpose flour 1 Tbsp baking powder 1/4 tsp sea salt 1/3 cup Robust Extra Virgin Olive Oil 1 cup diced bell pepper, variety of colors 1 Tbsp finely chopped gree...
Roasted Chickpeas | The Little Shop of Olive Oils

Roasted Chickpeas

Ingredients: 1 (19 oz) can chickpeas, drained and rinsed 2 Tbsp Milanese Gremolata Infused Olive Oil 1 tsp ground cumin 1/2 tsp Himalayan Sea Salt Directions: Preheat the oven to 425 F. Line a rimmed baking tray with parchment paper.  Place the chickpeas on the parchment paper, drizzle them ...
Broccoli and Balsamic | The Little Shop of Olive Oils

Broccoli and Balsamic

Totally yum...I love Broccoli stalks!  My Father-in-law loved them too and we enjoyed them every Sunday. Ingredients: 2 large broccoli stalks 1 tablespoon Bella Cucina Basil Pesto 1 Garlic clove 1 tablespoon Extra Virgin Olive Oil (any variety) Lemon 1/4 to 1/2 cup Traditional Balsamic Vinegar ...