Recipes

1 c cilantro, chopped (can include the stems, which have a lot of flavor) ½ c sun-dried tomatoes (dry-packed, not in oil) 1/3 c Liquid Gold medium to intense extra virgin olive oil 1 tbs. diced green chilies from a can or fresh jalapeno, if you like spicy 1 clove garlic, minced 1 tsp. brown sugar (optional) salt and pepper to taste Soak sun-dried tomatoes in the olive oil for 2 hours or overnight, if possible In a blender or food processor, process the cilantro, soaked tomatoes and their oil, chiles, garlic, and brown sugar.  Process until the mixture is...

¼ c slivered almonds 2 thin slices of French/Italian bread 2 garlic cloves 2 jars of roasted peppers drained; or fresh roasted peppers, time-permitting ¼ c Liquid Gold Tuscan Herb Blend extra virgin olive oil 2 tbs. sherry/red wine vinegar Dash of cayenne Toast almonds over moderate heat in heavy skillet.  When toasted, remove from skillet and set aside.  Add bread slices to the skillet and toast each side until golden, then cool and tear into pieces. Place almonds and bread into the food processor.  While running, drop garlic in one clove at a time.  Pulse the processor until the...

Ingredients: 6 oz roasted Liquid Gold French walnut oil 2 oz Liquid Gold fruit infused vinegar ½ tsp Dijon mustard 1 tsp honey salt and pepper, to taste Directions: Whisk the vinegar and mustard together in a small bowl until combined. Gradually whisk in the oil and continue to mix until slightly thickened. Season with salt and pepper.

Ingredients: Zest of 1 orange 4 Tbsp fresh orange juice 4 Tbsp lemon juice 1 tsp Liquid Gold balsamic vinegar ½ tsp salt 3 scallions, minced (white part only) ¼ tsp fennel seeds, crushed 3 Tbsp Liquid Gold extra virgin olive oil 3 Tbsp hazelnut oil 1 Tbsp chives, thinly sliced 1 Tbsp fennel leaves, chopped 1 Tbsp parsley, finely chopped Directions: Put first 7 ingredients into a bowl. Whisk in the oils, then the herbs. Adjust any of the ingredients to taste