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Recipes

Tuscan Herb + Maple Glazed Carrots

11/20/2023

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Tuscan Herb Maple Balsamic Glazed Roasted Carrots are an easy and flavorful way to serve up your carrots. These make an excellent side dish for your dinner and are impressive enough to serve for special dinner occasions as well.

How to make Maple Balsamic Glazed Roasted Carrots
  1. Prep your carrots: Peel and slice your carrots to the desired size (We  like to slice them in half or just buy them pre-sliced in the produce section).
  2. Toss the carrots: Toss the carrots in a generous portion of our Tuscan Herb Olive Oil. Add a salty seasoning with a little bit of heat (our favorite is Southern Conserve’s Herbs & Seasoning).
  3. Roast: Spread the carrots evenly in a layer on a parchment-lined baking sheet. Roast in the oven at 375 degrees for 15-20 minutes. Take out and brush with the glaze and then return to the oven to roast for another 15 minutes or until the carrots are fork tender.
  4. Glaze: Re-toss the carrots in the maple balsamic until just coated.
  5. Re-Roast:  Put the carrots back in the oven at 400 degrees for about another 15 minutes, or until they are fork-tender and getting a little crispy.  Garnish with parsley if desired and serve warm.  Enjoy!

Tuscan Herb Extra Virgin Olive Oil

$22.00

Maple Dark Balsamic

$23.00

Herbs & Chicken Seasoning

$9.00
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Savory Butter + Truffle Mashed Potatoes

11/20/2023

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These mashed potatoes are delicious AND more nutritious using half the butter & salt of normal mashed potatoes, thanks to our fabulous oils! We like to add Southern Conserve Essential Seasoning to ours.

INGREDIENTS
5 lbs. of a mix of Yukon Gold and Russet potatoes
½ to ¾ cup of whole milk or half-and-half, 

½ cup of softened butter, 
½ to 1 tsp of Southern Conserve Essential Seasoning (or Lawry’s seasoning salt)
½ to 1 tsp black pepper
1 ½ tsp Savory Butter EVOO
1-2 tsp of Truffle Oil

How to make Truffle Mashed Potatoes:

  1. Prep your potatoes: Peel and cube 5 lbs. of a mix of Yukon Gold and Russet potatoes and boil until fork tender.
  2. Drain and then add your potatoes back to the pot in which they were cooked.
  3. Mash the potatoes using a potato masher right in that pot over low heat to let the steam escape so you are not left with watery potatoes.
  4. Add the following and blend:
    ½ to ¾ cup of whole milk or half-and-half, 
    ½ cup of softened butter, 
    ½ to 1 tsp of Southern Conserve Essential Seasoning (or Lawry’s seasoning salt), 
    ½ to 1 tsp black pepper, 
    1 ½ tsp Savory Butter EVOO, and 
    1-2 tsp of Truffle Oil

Garnish with parsley if desired and serve immediately.

Savory Butter Extra Virgin Olive Oil

$22.00

Truffle Extra Virgin Olive Oil

$22.00

Southern Essential Seasoning

$9.00
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20-Second Asian Dipping Sauce

11/13/2023

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Elevate your frozen dumplings or Asian Noodle Salad with our yummy Asian Dipping Sauce, made with Toasted Sesame Oil and our fabulous Honey Ginger Balsamic, ready in just 20 seconds. 

The ratio should be:

  • 2 parts Honey Ginger Balsamic (eg: 4 tablespoons)
  • 1 part Toasted Sesame Oil (eg: 2 tablespoons)
​
Mix ingredients together in a bowl (Feel free to add a splash of soy sauce if you like). Serve with dumplings, spring rolls, egg rolls, or drizzle over seared tuna, Asian noodles, fried rice, or rice bowls. 
​

Toasted Sesame Oil

$26.00

Honey Ginger White Balsamic

$23.00
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Maple Balsamic Pecans

11/5/2023

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MAPLE BALSAMIC CANDIED PECANS
  • 3 Tbsp Hilton Head Oils Maple Balsamic
  • ¾ cup light brown sugar
  • ¼ cup Hilton Head Oils Savory Butter Olive Oil  
  • 1 tsp cinnamon (optional)
  • 4 cups raw pecans
  • 1 Tbsp water
 
INSTRUCTIONS
  • Preheat oven to 350 degrees F.
  • In a medium-sized bowl, whisk together brown sugar, Maple Balsamic, Savory Butter Olive Oil, cinnamon and water.
  • Add pecans and coat well.
  • Line a baking sheet with foil and brush with Savory Butter EVOO.  Spread pecans onto the baking sheet in a single layer.
  • Roast pecans in oven for 20 minutes tossing every 5 minutes. Watch closely during the last 5 minutes to prevent burning.
  • Remove pecans from oven and allow to cool, stirring frequently to prevent clumping.

Maple Dark Balsamic

$23.00

Savory Butter Extra Virgin Olive Oil

$22.00
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Cranberry Pear Chicken

11/2/2023

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Ingredients
  • 8 bone-in skin-on chicken thighs (appx. 4 lbs)
  • 3 Tablespoons Hilton Head Olive Oils Lemon Olive Oil
  • 4 Tablespoons Hilton Head Olive Oils Cranberry Pear Balsamic
  • 1 tablespoon lemon juice
  • 6 cloves garlic
  • 2 tsp. sea salt
  • 1/2 tsp. freshly ground pepper
Instructions
  • Combine the oil, balsamic, lemon juice, garlic, salt and pepper in a large bowl. Add the chicken, coat and marinate for at least two hours, but preferably overnight.
  • Preheat oven to 450 degrees.
  • Place the chicken, skin side up in a baking dish, cover with marinade.
  • Bake uncovered for 25-30 minutes, basting halfway through, until the internal temperature reaches 165 degrees and the skin is nicely browned.

Cranberry Pear & Lemon Pairing

$45.00

Cranberry Pear White Balsamic

$23.00

Lemon Extra Virgin Olive Oil

$22.00
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Caramelized Balsamic Onions

10/12/2023

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A delicious fall and winter side dish. Wonderful with roasted meats and poultry. Slice them into thin slices before cooking and they make a fabulous topping for burgers!

Caramelized Balsamic Onions
  • 2 tablespoon butter, melted
  • 1 tablespoon EVOO
  • ⅓ cup Aged Balsamic Vinegar
  • 2 tablespoon dry white wine or reduced-sodium chicken broth
  • 2 tablespoons light brown sugar
  • 1 tablespoon Southern Conserve Herbs & Beef Seasoning
  • Dash of salt + cracked pepper
  • 4 medium yellow onions (about 1 1/2 pounds)​
Instructions
  • Preheat oven to 425°F. 
  • In 3-quart rectangular baking dish, combine melted butter and olive oil. Whisk in balsamic vinegar, white wine, brown sugar, Herbs & Beef seasoning, salt, and pepper. Set aside.
  • Do not cut the ends off of the onions, but remove the papery skins. Cut onions in half from stem to root end. 
  • Place onions in baking dish, cut sides up. Cover loosely with foil and bake for 30 minutes.
  • Remove foil. Using tongs, carefully turn onions over to cut sides down. Bake, uncovered, for 20 to 25 minutes longer or until onions are tender and balsamic mixture is thickened and caramelized. Serve cut sides up. 

25 Year Barrel Aged Dark Balsamic

$26.00

Southern Conserve Herbs & Beef Seasoning

$9.00

Fior Fiore Extra Virgin Olive Oil

$22.00

Italian Extra Virgin Olive Oil

$22.00

Organic Extra Virgin Olive Oil

$22.00

Primaiolo Extra Virgin Olive Oil

$22.00
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Balsamic Dressing

10/12/2023

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We get asked a lot in the store about how to make the perfect salad dressing. This homemade balsamic dressing recipe is super simple to make and elevates any salad or vegetable it touches. Feel free to substitute another flavored vinegar if you prefer. 🥬🥗  

HOMEMADE BALSAMIC DRESSING
1/2 cup Aged Balsamic Vinegar
1/2 cup EVOO (Fior Fiore, Classic Italian or Primaiolo)
1 teaspoon wholegrain mustard
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper  

Place all ingredients in a jar with a tight-fitting lid and shake vigorously for 30 seconds until emulsified. (You can also use your blender or food processor, working on low, increasing the speed as you stream in the oil, or whisk in a small bowl.). 
Store in the fridge for up to two weeks.  

Makes 1 cup
​

25 Year Barrel Aged Dark Balsamic

$26.00

Fior Fiore Extra Virgin Olive Oil

$22.00

Italian Extra Virgin Olive Oil

$22.00

Organic Extra Virgin Olive Oil

$22.00

Primaiolo Extra Virgin Olive Oil

$22.00
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Blood Orange Brownies

9/18/2023

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Here's a simple recipe upgrade: Replace the regular oil in your brownie mix with our fabulous BLOOD ORANGE EVOO 🍊 to bring them to a whole new level. This luscious combo will knock your socks off — our Blood Orange EVOO is full of juicy orange flavor. 

Also, try it in your cookies, pound cakes, Bundt cakes, muffins and homemade granolas!

Blood Orange Extra Virgin Olive Oil

$22.00

A high quality olive oil with bright orange flavor and aroma


Bright, zesty and aromatic, this oil is infused with sweet tart taste made from fresh oil extract of Italian Blood Oranges.


Menus Ideas

Citrus Vinaigrette

Warm Olives with Olive Oil

Roasted Sweet Potatoes

Slow Roasted Pork with Orange & Lime

Orange French Yogurt Cake


Balsamic Pairings

Gold Label

Raspberry

Fig

Cilantro Garlic

Cranberry Pear


375ml ( Slow Pour Spout included)

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Vinaigrette Dressing

9/14/2023

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The Southern Conserve Meyer Lemon Blood Orange Pepper Jelly Vinaigrette Dressing

​Ingredients
  • 1/2 c. Blood Orange (or Lemon) EVOO
  • 2 TBS. Balsamic Vinegar
  • 1/4 c. Southern Conserve Meyer Lemon Blood Orange Pepper Jelly
  • Salt and Pepper
Instructions
​
Whisk together olive oil and balsamic. Add pepper jelly and whisk thoroughly. Season with salt and pepper to taste. Serve over spinach salad, greens or coleslaw.

Blood Orange Extra Virgin Olive Oil

$22.00

A high quality olive oil with bright orange flavor and aroma


Bright, zesty and aromatic, this oil is infused with sweet tart taste made from fresh oil extract of Italian Blood Oranges.


Menus Ideas

Citrus Vinaigrette

Warm Olives with Olive Oil

Roasted Sweet Potatoes

Slow Roasted Pork with Orange & Lime

Orange French Yogurt Cake


Balsamic Pairings

Gold Label

Raspberry

Fig

Cilantro Garlic

Cranberry Pear


375ml ( Slow Pour Spout included)

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25 Year Barrel Aged Dark Balsamic

$26.00

A rich, decadent and sweet indulgence


Our store’s top selling product! This balsamic has been carefully aged in wood barrels for the best flavor. This is a rich, thick and luscious balsamic. Use this with any of our oils for salad dressings, bread dipping and even dessert (or just drink it straight out of the bottle!). Outstanding value and a great gift! 

 

Modena, Italy.        4% acidity.


Menu Ideas

Pour over Burrata, Tomatoes & Basil

Drizzle over Vanilla Ice Cream

Toss with Winter Squash and Roast

Toss with Roasted Mushrooms

Drizzle over Grilled Calamari


Olive Oil Pairings

Herbes de Provence

Italian

Rosemary

Truffle

Tuscan Herb


375ml (Slow Pour Spout Included)

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Garlic Oil & Fresh Herb Pizza

9/14/2023

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Ingredients
  • Fresh Pizza Dough
  • 1 lb. fresh mozzarella
  • Fresh Basil, Fresh Herbs and/or sliced mushrooms
  • Garlic Extra Virgin Olive Oil
Instructions
  • Preheat oven to 450 degrees
  • Stretch the dough out into a round circle
  • Place on pizza stone or pan
  • Brush the the dough with our Garlic EVOO
  • Top generously with mozzarella
  • Add your toppings
  • Bake pizza until the crust is browned and the cheese is golden, about 10-15 minutes
KICK IT UP with a drizzle of our Aged Balsamic!

Garlic Extra Virgin Olive Oil

$22.00

Incredibly versatile, with wonderful garlic flavor


One of our top selling olive oils. It adds a balanced garlic flavor that makes you want to add it to everything! Perfect for salad, pasta, soups, chicken, lamb, vegetables and seafood. 

      

Medium body. Less than 0.2% acidity.


Menu Ideas

Parmesan Risotto

Garlic Croutons

Roasted Carrots

Bread Dipping Oil with Green Olives

Baked Salmon


Balsamic Pairings

Gold Label

Black Walnut

Greek Seasoning

Blackberry & Ginger

Lemon Cucumber


375ml  (Slow Pour Spout included)

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25 Year Barrel Aged Dark Balsamic

$26.00

A rich, decadent and sweet indulgence


Our store’s top selling product! This balsamic has been carefully aged in wood barrels for the best flavor. This is a rich, thick and luscious balsamic. Use this with any of our oils for salad dressings, bread dipping and even dessert (or just drink it straight out of the bottle!). Outstanding value and a great gift! 

 

Modena, Italy.        4% acidity.


Menu Ideas

Pour over Burrata, Tomatoes & Basil

Drizzle over Vanilla Ice Cream

Toss with Winter Squash and Roast

Toss with Roasted Mushrooms

Drizzle over Grilled Calamari


Olive Oil Pairings

Herbes de Provence

Italian

Rosemary

Truffle

Tuscan Herb


375ml (Slow Pour Spout Included)

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Lemon Cucumber Tabouli

9/14/2023

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INGREDIENTS
1 c. Bulgar

1 c. Boiling water
2 c. Finely chopped parsley
1/4 c. Finely chopped mint
1/4 c. Finely minced scallion
2 med. Roma tomatoes, seeded + diced
1 med. cucumber, seeded + diced
1/4 tsp. Salt
1/4 tsp. Cumin
1/4 tsp. Black pepper
3 tbs. Lemon Cucumber Balsamic
3 Tbs. Fior Fiore EVOO

DIRECTIONS:
Boil water. Add bulgar, turn off heat, cover and let sit for 1 hour.

Combine all ingredients and refrigerate for 1-2 hours before serving.

Makes 6 servings

Lemon Cucumber White Balsamic

$23.00

A light, sweet and flavorful must-have


Our most popular white balsamic! One taste and you'll fall in love with its surprisingly pleasant flavor. The bright lemon and fresh cucumber flavors make it a must have balsamic in your pantry!


Menu Ideas

Dressing for Farro Salad

Splash into a Gin & Tonic

Vinaigrette in a Tomato Salad

Glaze for Roasted Salmon with Fresh Dill

Agua Fresca with Fresh Mint


Olive Oil Pairings

Primaiolo

Greek Seasoning

Basil

Lemon

Garlic

Fior Fiore


375ml ( Slow Pour Spout Included)

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Fior Fiore Extra Virgin Olive Oil

$22.00

Unfiltered, peppery, with aromas of apple and lemon


Our top selling traditional extra virgin olive oil! Full bodied flavor with a beautiful aroma. Great for bread dipping, salads and sautéing. This is a lovely olive oil and makes for a great hostess gift as well.


Menu Ideas

Chimichurri Sauce

Basil Pesto

Pasta with Sausage & Broccoli Rabe

Sautéed Spinach

Oil Poached Halibut


Balsamic Pairings

Cilantro Garlic

Blackberry & Ginger

25 Year Barrel Aged

Black Walnut

Raspberry


375ml ( Slow Pour Spout Included )

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Apple Pear Crisp

12/30/2020

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Chef Steph has blended Apples and Pears with CRANBERRY PEAR WHITE BALSAMIC to create a comforting yet light dessert! 

Apple Pear Crisp Recipe 


FILLING INGREDIENTS
  • 4 Apples, peeled and sliced (I used Fuji)
  • 3 Pears, peeled and sliced (I used Anjou)
  • 4 Tbsp Cranberry Pear White Balsamic
  • 1 tsp Vanilla Extract
  • ½ Cup Dark Brown Sugar
  • ¼ Cup All Purpose Flour
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ¼ tsp Salt

TOPPING INGREDIENTS
  • ¾ Cup Light Brown Sugar
  • ¾ Cup All Purpose Flour
  • 1 tsp Ground Cinnamon
  • ¼ tsp Salt
  • ½ Cup (1 stick) Unsalted Butter (very cold or frozen)
  • 1 Cup Old Fashioned Rolled Oats

1.   Preheat oven to 350°F. Lightly butter a 9x13 inch baking dish.
2.   Mix all filling ingredients together in a large bowl, then spread into baking dish.
3.   For the topping, whisk Flour, Brown Sugar, Cinnamon and Salt together in medium bowl. Grate the frozen Butter into mixture or cut in Butter until mixture becomes crumbly. Stir in Oats, then sprinkle over filling so everything is covered.
4.   Bake for approx. 45 minutes, or until topping is golden brown and you can see the filling juices bubbling around the edges.
5.  Remove from oven and place on wire rack to cool for 5-10 minutes. Best when served hot! Serving Suggestion: Enjoy with Maple Walnut ice cream on top!

Serving Suggestion: Enjoy with Maple Walnut ice cream on top!


*NOTE: Can be substituted with Gold Label White Balsamic
​
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Baked Brie in Puff Pastry

12/18/2020

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Such an easy recipe that will WOW your friends and family! Get your 25 Year Barrel Aged Dark Balsamic out and start your ovens!

Baked Brie in Puff Pastry Recipe


  • 1 x 8 oz. Wheel of Brie Cheese
  • 2 Tbsp Fig Jam (or Cherry Balsamic Sauce, or your favorite jam)
  • 1 Tbsp 25 Year Barrel Aged Dark Balsamic (plus extra for garnish)
  • 1 sheet Puff Pastry (thawed) 1 Egg (whisked)

1.  Preheat oven to 425°F.
2.  Slightly roll out puff pastry to create an even layer, then cut in half. Use one half for the Brie, then put the other half aside for later use for decorations. You can also use the second half sheet to bake an additional wheel of Brie - just double the amounts of Fig Jam and Balsamic.
3.  Spread Fig Jam on top of Brie, then drizzle Balsamic over the Fig Jam.
4.  Place the Brie with the Jam/Balsamic side down on the Puff Pastry, then brush edges with Egg wash.
5.  Pull corners onto center of Brie, going around in a circle until all edges of Puff Pastry are covering Brie.
6.  Flip over onto parchment-lined sheet pan, then brush with Egg wash.
7.  Place into oven for 15-20 minutes, until deep golden brown and puffed up.
8.  Let cool for 5-10 minutes before cutting into.
9.  Drizzle with more Balsamic, and enjoy!


Enjoy with sliced soft pears and crackers for that perfect bite!

*NOTE: Can be substituted with any of the following Balsamics:
    - Black Walnut Dark Balsamic
    - Fig Dark Balsamic
    - Raspberry Dark Balsamic

1 Comment

Hummus

12/11/2020

1 Comment

 

Chef Steph has created a Hummus that is so quick to throw together, you won't miss out on any weekend activities. Plus, your family will love having this as a NUTRITIOUS SNACK! Enjoy!

Hummus Recipe 

  • 1/3 Cup Sesame Tahini
  • 6 Tbsp Water
  • 4 Tbsp Garlic Extra Virgin Olive Oil
  • ½ tsp Cumin
  • 1 ½ tsp Salt
  • 4 cloves Garlic
  • ¼ Cup fresh Lemon Juice (approx. 2 lemons)
  • 2 x 15 oz. cans of Garbanzo Beans/Chickpeas (rinsed and drained)
  • additional Olive Oil for garnish

1.   To food processor, add all ingredients except for Chickpeas. Puree until smooth.
2.  Add Chickpeas, then puree until smooth, scraping down sides of food processor        as needed.
3.  Taste, and season with additional salt or lemon juice to your liking.
4.  Serve with generous drizzle of Extra Virgin Olive Oil over Hummus.


Enjoy with pita bread, crackers, pretzels, tortilla chips, carrots, cucumbers, celery, etc.!

NOTE: Can be substituted with any of the following Olive Oils:
    - Primaiolo Extra Virgin Olive Oil
    - Organic Extra Virgin Olive Oil
    - Colle Monacesco Extra Virgin Olive Oil
    - Fior Fiore Extra Virgin Olive Oil
    - Greek Seasoning Extra Virgin Olive Oil
    - Lemon Extra Virgin Olive Oil
    - Leek Extra Virgin Olive Oil
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Slow Cooker Cuban Mojo Pork

12/4/2020

1 Comment

 

This tender, juicy Cuban Mojo Pork has bright citrus and herb flavors enhanced by Lime Extra Virgin Olive Oil, Blood Orange Extra Virgin Olive Oil, and Cilantro Garlic White Balsamic. Yum!!

Slow Cooker Cuban Mojo Pork Recipe

  • 4 LB Pork Shoulder
  • 2 Tbsp Fior Fiore Extra Virgin Olive Oil
  • 1 Tbsp Blood Orange Extra Virgin Olive Oil
  • ​1 Tbsp Lime Extra Virgin Olive Oil
  • 1 Tbsp Cilantro Garlic White Balsamic
  • 2 tsp Kosher salt
  • 1/4 tsp black pepper
  • 1/4 Cup Orange Juice (freshly squeezed preferred)
  • 1/4 Cup Fresh Lime Juice
  • ​​2 tsp Cumin
  • 2 tsp Dried Oregano
  • 1/4 tsp Crushed Red Pepper Flakes
  • 4 cloves Garlic, minced
  • ​2 Bay Leaves
 
  1. In a large pot add the Fior Fiore Extra Virgin Olive Oil on medium heat.
  2. Season the Pork with the Salt and Black Pepper and brown the Pork on all sides.
  3. To the slow cooker add the Blood Orange Extra Virgin Olive Oil, Lime Extra Virgin Olive Oil, Cilantro Garlic White Balsamic, Orange Juice, Lime Juice, Cumin, Oregano, Red Pepper Flakes, Garlic and Bay Leaves and whisk it together.
  4. Add the browned Pork to the slow cooker and roll it in the mixture until it is coated well.
  5. Cook on low for 8 hours or on high for 6 hours.
  6. When the pork is done you can shred it directly in the slow cooker so it absorbs the juice.
1 Comment

Lemon Cucumber Gin & Tonic

11/26/2020

1 Comment

 

This Lemon Cucumber Gin and Tonic made with...you guessed it! Lemon Cucumber White Balsamic! You NEED to try this!!

Lemon Cucumber Gin and Tonic Recipe

  • 2 oz. Gin (your favorite brand)
  • 4 oz. Tonic Water (your favorite brand)
  • ½ oz. Lemon Cucumber White Balsamic

1.   Fill a rocks glass with ice.
2.  Pour ingredients into glass and stir.
Enjoy!

*NOTE: If you do not have Lemon Cucumber White Balsamic on hand, you can substitute it with Gold Label White Balsamic, then add a Lemon Twist to finish the cocktail.
1 Comment

Olive Oil Cake

11/25/2020

0 Comments

 

​A lovely yet EASY Olive Oil Cake that will not make you go into a food coma after eating  😉   Kick your feet up and enjoy this with a hot cup of tea.

Olive Oil Cake Recipe
​
  • ​3 large Eggs
  • ¾ Cup Granulated Sugar
  • ½ Cup Italian Extra Virgin Olive Oil
  • ½ Cup Whole Milk
  • ½ tsp Vanilla Extract
  • ¼ tsp Almond Extract
  • 1½ Cups All Purpose Flour
  • 1½ tsp Baking Powder
  • ½ tsp Salt

1)  Preheat oven to 350°F. Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.

2)  In the bowl of a stand mixer fitted with the whisk attachment, beat Eggs and Sugar at high speed for 30 seconds. Add Olive Oil in a slow, steady stream, beating until combined. Add Milk, beating until combined. Reduce mixer speed to low. Beat in Extracts.

3)  In a medium bowl, whisk together Flour, Baking Powder, and Salt. Gradually add Flour mixture to Egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into prepared pan.

4)  Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes. Let cool in pan for 5 minutes. Remove from pan and let cool completely on a wire rack. Brush with fresh Olive Oil just before serving.

Store at room temperature wrapped loosely in foil or plastic wrap.

*NOTE: Can be substituted with any of the following Olive Oils:
- Primaiolo Extra Virgin Olive Oil
- Organic Extra Virgin Olive Oil
- Colle Monacesco Extra Virgin Olive Oil
- Fior Fiore Extra Virgin Olive Oil
- Blood Orange Extra Virgin Olive Oil
- Lemon Extra Virgin Olive Oil
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Balsamic Roasted Turkey Thighs

11/20/2020

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They're so easy and delicious, you won't just be making these for Thanksgiving. With 25 Year Barrel Aged Dark Balsamic, Garlic Extra Virgin Olive Oil, and the surprise Cherry Balsamic Sauce, you'll be in flavor Heaven!

Balsamic Roasted Turkey Thighs Recipe

  • 2 x 1 LB Turkey Thighs (bone in, skin on)
  • 2 Tbsp Garlic Extra Virgin Olive Oil
  • 2 Tbsp 25 Year Aged Dark Balsamic
  • Salt and Black Pepper to taste
  • 4 Tbsp Cherry Balsamic Sauce

1) Preheat oven to 350°F.
2) Pat the Turkey Thighs dry, then place on baking sheet (line with parchment paper for easy clean up).
3) Brush with Oil, then season with Salt and Black Pepper. Set the oven timer for 50 minutes and place Turkey into oven.
4) After baking for 20 minutes, brush Turkey with Balsamic and return to oven. Repeat this step again in 15 minutes.
5) With 15 minutes left on the oven timer, top Turkey with Cherry Balsamic Sauce and return to oven.
​6) Bake for the remaining 15 minutes, or until the internal temperature reaches 170°F.

*NOTE: Can be substituted with any of the following Olive Oil and Balsamic pairings: 
- any traditional Extra Virgin Olive Oil with 25 Year Barrel Aged Dark Balsamic
- Blood Orange Extra Virgin Olive Oil with Cranberry Pear White Balsamic
- Garlic Extra Virgin Olive Oil with Blackberry & Ginger Dark Balsamic
- Rosemary Extra Virgin Olive Oil with Greek Seasoning White Balsamic 
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Balsamic Roasted Brussels Sprouts with Bacon

11/13/2020

2 Comments

 

Stephanie's recipe is perfect for your Thanksgiving gathering (whether large or small), or for enhancing a typical weekday dinner. ENJOY!

Balsamic Roasted Brussels Sprouts with Bacon Recipe

  • 1  1/2 LB fresh Brussels Sprouts
  • 2 Tbsp Fior Fiore Extra Virgin Olive Oil
  • 2 Tbsp Raspberry Dark Balsamic
  • ​6 strips Bacon, cut into lardons (small strips)
  • Salt and Black Pepper to taste

1) Preheat oven to 400°F.
2) Rinse and trim the Brussels Sprouts, then cut in half lengthwise.
3) Drizzle with Olive Oil and Balsamic, then season with Salt and Black Pepper.
4) Toss together, then evenly pour out onto baking sheet (line with parchment for easy clean up).
5) Sprinkle Bacon over Brussels Sprouts, then bake for 30-40 minutes.


The cooking time varies depending on the size of your Brussels Sprouts and the level of doneness you prefer - smaller Brussels Sprouts will cook faster than larger ones.

*NOTE: Can be substituted with any of the following Hilton Head Oils:
-Colle Monacesco Extra Virgin Olive Oil
​-Organic Extra Virgin Olive Oil
-Primaiolo Extra Virgin Olive Oil

-Italian Extra Virgin Olive Oil
-Leek Extra Virgin Olive Oil
-Garlic Extra Virgin Olive Oil

**NOTE: Can be substituted with any of the following Hilton Head Balsamics:
-25 Year Barrel Aged Dark Balsamic
-Fig Dark Balsamic
-Cranberry Pear White Balsamic
-Blackberry & Ginger Dark Balsamic

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