Clam Chowder

Tracey Wilkinson

This is Clam Chowder for the Soul!  This will warm you up on a frigid day!


  • 4 slices bacon, diced
  • 1 tablespoon Butter EVOO
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup vegetable stock
  • 2 (6.5-ounce) cans chopped clams, juices reserved
  • 1 bay leaf
  • 2 russet potatoes, peeled and diced
  • 1 cup half and half*
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
  • Optional:  Carve out a Sourdough Boule for your bowl...looks and tasts fantastic!


  1. Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.
  2. Warm Oil in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  4. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
  5. Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  6. Serve immediately, garnished with bacon and parsley, if desired.


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Winter Olive Board

Tracey Wilkinson
The awesome thing about charcuterie boards is that there is no end to the possibilities!  Make your Christmas charcuterie board with sprigs of thyme and cranberries scattered about...yummy and easy!
These are suggestions but have fun being creative!


Jam, Jellies, Spreads, Preserves

  • 10 oz spreads and or jams fig spread, marionberry habanero pepper jelly, pesto, coarse ground mustard, apricot jam

Fresh Fruit and Crackers

  • 16 oz grapes get at least two varieties
  • 8 oz strawberries halved
  • 3 oz blueberries
  • 3 oz raspberries
  • 12 oz crackers Triscuit recommended

Cheese and Meat

  • 10 oz soft cheese fresh mozzarella, blue cheese, brie, etc.
  • 10 oz semi-hard cheese sliced (Cheddar, Monterey, Gouda, Havarti, Provolone, etc.)
  • 8 oz cured or smoked meats, salami, prosciutto, ham, etc.

Dried Fruits and Nuts

  • 8 oz nuts raw almonds, pecans, pistachios, etc.
  • fresh herbs to garnish mint, rosemary, basil, etc. (use those cranberries too!)

Pickles, Peppers, Olives Etc.

  • 5 oz cornichons
  • 5 oz stuffed olives (in stores only)
    • Almond Stuffed
    • Garlic & Rosemary
    • Lemon
    • Garlic Chili


  • Place all jams, preserves, mustards, or dips into small bowls or shallow dishes and place on the board.
  • Add meats and cheese, placing larger items like sliced meats and blocks or slices of cheese on the board first.
  • Add crackers and/or bread next, spacing them out on the board
  • Fill in gaps on your board with fresh and/or dried fruit. 
  • Add garnish and serve immediately or chill until ready to serve.

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5 Ways to Use EVOO in Salads

Tracey Wilkinson

There are a dozen ways to make a homemade dressing with olive oil to add to your salad. The options are exciting and endless, but when you have a bottle of premium extra virgin olive oil in your hands, you might want to get a little more creative.

Here are five ways to use extra virgin olive oil in your salads all year round! 

Roast and Toast for a Crunch

Although the smoke point of extra-virgin olive oil averages around 425°F, it remains a solid choice to get fat and flavor from roasting your vegetables. 

Use olive oil to get that crispiness you crave to make your meal more interesting, or get fancy and toast up some nuts and crunchy-toppings to add a satisfying bite to your salad.  

Saute, Stir, and Fry Your Toppings

Good olive oil can withstand high frying temperatures and enhance the flavor of whatever it is you are cooking. Saute some mushrooms, stir some potatoes, or fry tofu and pop it into your salad for a unique kick you may not have thought of! 

Marinate Your Meat or Seafood

Extra virgin olive oil has that slight peppery finish that makes it a perfect base ingredient to marinate your favorite meats and seafood. 

Toss your meat in a basic marinade with some olive oil, garlic, salt, and pepper and let it sit before grilling. Or, get creative and try adding things like maple syrup and cayenne pepper to give you the best meat pairing with your salad. (If you want to skip the meat, try it with butternut squash or sweet potatoes!)

Making your own salad dressing with premium extra virgin olive oil is a great way to consume more healthy fats and control exactly what you’re putting into your body!

Make a Homemade Vinaigrette 

Even though the pull of store-bought salad dressing can be strong, once you try a homemade vinaigrette, your whole life will change! 

Making your own salad dressing with premium extra virgin olive oil is a great way to consume more healthy fats and control exactly what you’re putting into your body! 

Here is a basic base recipe for a homemade vinaigrette that you can use. 


  • 1/4 C lemon juice 
  • 3/4 C The Little Shop extra virgin olive oil
  • ¾ tsp. salt
  • ¾ tsp. pepper


Place all ingredients in a sealed jar and shake or whisk to combine.

Add in other ingredients, like Dijon mustard, balsamic vinegar, or garlic to make it your own!

Just Drizzle with Extra Virgin Olive Oil

And of course, a good premium extra virgin olive oil has a full-bodied, beautiful taste of its own. 

Combine all your favorite leafy greens and vegetables, and just drip, drop, and drizzle your EVOO for a whole lot of flavor. Whether you like your classic olive oil or want to shop our flavored olive oils, like Wild Mushroom & Sage or Baklouti Chili, you’re in for a treat. 

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3 Tips to Help You Select the Best Premium Olive Oil

Tracey Wilkinson

Rich with benefits from heart health to skincare, olive oil is crowned as one of the healthiest fats around, but not every bottle was created equal. 

What is extra virgin olive oil really?

Extra virgin olive oil is the oil that is first extracted from the process of cold-pressing olives. It is considered one of the highest quality olive oils out there. In fact, there are very specific requirements in order for an oil to be labeled as “extra virgin”. That is why we ensure that each of our Little Shop olive oils obtains an ultra-premium certification. We take all the guesswork out of it for you! 

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Pair It!

Tracey Wilkinson

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Apricot Coleslaw...who knew?

Tracey Wilkinson

Beef short ribs and apricot balsamic coleslaw! Potato and pasta salad with champagne white vinegar. Simply amazing! Thank you @stephschmally for a great 4th!
#shortribrecipes #coleslaw #potatosalad #grilledcorn 

#wings #apricotbalsamic #champagnebalsamicvinegar 

#celebrationscookbook #thelittleshopofoliveoils #franklinma 

#mashpeema #northboroghma

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Try our Artisan Whipped Soap!

Tracey Wilkinson

We are partnering with Fiorella Soapery in Northborough and Mashpee to bring you some amazing whipped soaps. Looking to experiment with some Olive Oil versions soon. When it comes to buying bath and body products we want you to feel safe about the ingredients. After all...your skin is your biggest organ and what you put on it affects everything else in your body.

We will always make products without the following ingredients:
NO parabens
NO phthalates
NO sulfates
NO lakes or dyes
NO nut oils
NO gluten
#fiorella #littleshopofoliveoils #whippedsoap

#northboroughma #mashpeema #nosulfates

#noparabens #nophthatales #nodyes #nonutoils

#glutenfree #madeinmass #artisan #handmade

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Perfect Pestos!

Tracey Wilkinson

Check out our delicious pestos from @shopbellacucina. 🥬Kale and Parmesan🍋Artichoke and Lemon, Sweet Pepper...just to name a few! Delicious on pasta or break out some crackers for a fantastic dip! We are open today from 12pm to 4pm in Franklin, Mashpee and Northborough!
#littleshopofoliveoils #franklinma #mashpeecommons 

#northboroughcrossing #pesto #evoo 

#instagood #basil #sweetpeppers #artichoke #lemon 

#foodporn #crackersanddip #instafoodie #bostoncooks 


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Tracey Wilkinson

Come visit us today from 2 pm to 4 pm in Franklin, Mashpee and Northborough. We have some adorable serving and dipping dishes for your favorite appetizers and oils!
#capethings #northboroughma #franklinma 

#mashpeecommons #littleshopofoliveoils 

#cute #dippingdishes #seashells #home 

#appetizer #visitma #visitcapecod 

#shopfranklinma #shopnorthboroughma

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Marvelous Marmalade!

Tracey Wilkinson
Have you tried our tomato jam yet? It is absolutely delicious on a burger or hot dog! Make sure you stop by and pick some up while it’s still in stock because it’s going quick!
#EVOO, #oliveoil #balsamic #specialtyfood #foodmarket #mashpeema #capecod #recipe #recipes #mashpeecommons #franklinma #northboroughma #local #shoplocal #smallbusiness #foodie #bostonfoodie #shopsmall #littleshopofoliveoils #tomato #tomatojam #grilling #bbq #burger

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