Recipes

  Yields 1/2 cup 3 tablespoons of Liquid Gold Persian Lime EVOO 3 tablespoons Liquid Gold Raspberry Balsamic 1 clove minced garlic 1 tablespoon honey or agave nectar syrup sea salt and freshly ground pepper to taste Whisk till thoroughly mixed.

  Yields 2 1/4 cups    Ingredients: 2 cloves garlic 1/2 cup Liquid Gold Honey Ginger Balsamic Vinegar 1 1/2 teaspoon Dijon mustard 3/4 teaspoon freshly ground pepper 1 1/2 cups Liquid Gold Tarragon olive oil 1/4 cup finely chopped shallots or red onion Whisk until thoroughly mixed and enjoy!

   Ingredients: 2/3 cup Liquid Gold Butter EVOO 1/1/2 cups packed brown sugar 2 eggs 1-3/4 cups flour (white or whole wheat) 3/4 teaspoon baking soda 2-1/4 cups old-fashioned oats 1-1/2 cups semisweet chocolate chips 1-1/4 cups sweetened condensed milk(1 can) 1-1/2 teaspoons Liquid Gold Blood Orange EVOO Directions: Preheat oven to 350 degrees F. Grease a 13x9 inch baking pan lined with foil.  Beat the Liquid Gold Butter EVOO and packed brown sugar together in a large bowl.  Beat n the eggs and set aside. Whisk together flour, teaspoon of baking soda and salt together in a bowl. Stir...

  Zucchini Rolls: 4 small zucchini's Liquid Gold FS-17 EVOO or any Robust Extra Virgin Olive Oil Salt and Pepper to taste Method: Cut off the stem end of the zucchini. Using the mandolin or a vegetable peeler, slice the zucchini lengthwise into paper-thin strips.  Season with salt, pepper and olive oil. Leave to marinate in the fridge for at least 20 minutes. The zucchini strips will be more translucent and pliable after resting. Citrus Wrapper: 1 sachet of gelatin 3/4 cup mixture of orange, lemon, lime and grapefruit juice 3 tsp sugar Method: Mix and bring to a boil...