French Style Pot Roast with Root Vegetables


1 1/2 lbs. Grass-fed Beef Chuck Roast

2 tbsp. Costalivos Blood Orange Olive Oil

1 tbsp. # 25 Reserve Balsamic Vinegar

1 c. red wine

1/2 c. chicken or beef stock

1 large sweet onion

3 medium yellow beets, greens reserved

3 large heirloom carrots

3 stalks celery

1 large rutabaga

4 sprigs thyme

1 tbsp. orange zest

2 tbsp. arrowroot powder

Coarse grey sea salt

Cracked black pepper

Chopped fresh Italian parsley for garnish


Peel and dice all vegetables in uniformly medium-size chunks and set aside. Sprinkle the roast liberally with sea salt and black pepper. Over high heat, add olive oil to the slow cooker insert and sear the meat until a rich brown crust forms on all sides. Turn the heat down and add the balsamic vinegar, red wine, and stock. Cook until the liquid has reduced by half. Add the vegetables, thyme, and orange zest on top of the roast and sprinkle with a little more salt and pepper. Cover with a lid and set the slow cooker on low for 8 hours.

When cooking is complete remove roast and vegetables from the insert, and discard the thyme sprigs. Return the remaining juices (approximately 2 cups) in the slow cooker to medium-high heat. Remove a 1/4 cup of the juice and place it in a small mug with the arrowroot powder. Stir until completely smooth, then stir back into the pot and cook until the sauce has thickened. Add more stock to thin the sauce, if necessary.

Return the roast and vegetables to the pot, breaking the meat up into smaller chunks. Stir to combine all ingredients, then serve in shallow bowls.

Suggested Side: beet greens sautéed in Costalivos Italian Herb Olive Oil or mashed cauliflower with Costalivos Garlic Olive Oil would be a perfect side dish. Garnish with fresh parsley if desired.

By |2018-07-18T17:52:24-07:00July 18th, 2018|Recipes|Comments Off on French Style Pot Roast with Root Vegetables

Royal Bourbon Bacon Wrapped Filet Mignon

2 8oz. Filet Mignon Steaks
2 Strips of Thick Smoked Bacon
1 tbsp. Butter
4 tbsp. CostaLivos Royal Bourbon Balsamic
2 tbsp. of CostaLivos Arbequina EVOO
Salt and Pepper to taste
Preheat oven and cast iron skillet to 425 degrees.
Let your filets come to room temperature before cooking. Have your kitchen timer handy, this is the key to cooking your steaks to perfection.
Combine CostaLivos Royal Bourbon Balsamic and 1 tbsp of Arbequina EVOO. Whisk together and set aside.
When your filets reach room temperature generously salt and pepper, use your fingers to gently massage the seasonings on the meat, then wrap your filets with bacon and secure with toothpicks.
Safely remove skillet from oven and place on stove at a medium high heat. Add 1 tbsp butter and 1 tbsp of Arbequina EVOO to skillet, once heated, add the filets, let them sear for 4 minutes in place. Turn filets over, spoon on your prepared Royal Bourbon Balsamic Glaze and immediately transfer to oven.
Cooking Time in the oven:
RARE: 5-6 min., MED-Rare: 6-7 min., MED: 7-8 min.
Remove from skillet, place on a clean plate, pour glaze from skillet over the top and tent with aluminum for and let rest for 5-7 minutes before serving.
SERVING SUGGESTION: Serve with fresh veggies sauteed in CostaLivos Mariposa Gold Balsamic Vinegar and Arbequina EVOO.
Side salad suggestion: Serve with heirloom tomatoes, cucumber, and red onion salad; drizzled with CostaLivos Basil olive oil.
By |2018-04-17T14:17:30-07:00April 17th, 2018|Recipes|Comments Off on Royal Bourbon Bacon Wrapped Filet Mignon

Easy Blackberry Balsamic Pot Roast


Prep Time: 15-20 minutes

Cooking Time: 8 hours

This is a great fall and winter dish that’s as easy as it is delicious! It’s perfect for working families, since you can do the prep in the morning before work or school and give the roast plenty of time to reach maximum tenderness levels!




Chuck Roast, 2-4 pounds

CostaLivos Reserve Blackberry Balsamic Vinegar

Lipton Recipe Secrets, Beefy Onion

CostaLivos Butter Olive Oil or Butter


  • In the Crock-Pot, mix one packet of Lipton Recipe Secrets Beefy Onion with 1 cup of water. Add 1-2 tbsp of CostaLivos Reserve Blackberry Balsamic Vinegar, then stir until smooth.


  • Sear the roast on both sides – Place a frying pan over a large burner, turn on High. Allow pan to get hot while you prep the roast. Use either butter or CostaLivos Butter flavor olive oil to lightly coat the roast on both sides; then place in hot pan and cook until each side is well browned.

IMG_0134 IMG_0135 IMG_0138


  • Place the roast in the Crock-Pot and spoon a little bit of the braising sauce over it. Add additional water if needed to have about half of the roast in the liquid and half above it. Allow the roast to cook in the crock-pot for about 8 hours.

IMG_0140 IMG_0139


  • After cooking, if you wish to thicken the jus into a gravy, mix ¼ cup of flour with 2 tbsp of lukewarm water until smooth, then add to the jus in the Crock-Pot. Stir into the jus and allow the mixture to cook for an additional 15-20 minutes. Sidenote: This will make a fairly thick gravy, feel free to modify the amount of flour and water to your personal preference.





By |2015-06-09T17:55:46-07:00November 9th, 2014|Recipes|0 Comments

CostaLivos Blood Orange Olive Oil Cake

blood orange cake

Butter for greasing pan

3 blood oranges

1 cup sugar

Approx. ½ cup buttermilk

3 large eggs

1 3/4 cups all-purpose flour

1 & ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

2/3 cup CostaLivos Blood Orange Olive Oil

Whipped cream, for serving, optional

Honey-blood orange compote, for serving, optional (see note)

1-2   teaspoons honey

3 blood oranges

1. Preheat oven to 350 degrees F. Grease and flour a 9-by-5-inch loaf pan.

2. Grate zest from 2 oranges and place in a large bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.

3. Supreme one of the zested oranges: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, slicing just inside the membrane for each fruit section. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with the second zested orange. Break up segments with your fingers to about ½ -¼ inch pieces.

4. Halve remaining orange and squeeze juice from each half into a measuring cup, to obtain approximately ¼ cup. Add buttermilk to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with zest and sugar and whisk well. Whisk in eggs.

5. In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and whisk in CostaLivos Blood Orange Olive Oil a little at a time. Gently fold in pieces of orange segments. Scrape batter into greased pan and smooth top.

6. Bake cake for about 55 minutes, or until it is golden and a toothpick inserted into center comes out clean. Cool on a rack for 5 minutes, then remove cake from pan and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote.

Yield: 8 to 10 servings

Note: To make a honey-blood orange compote, supreme 3 more blood oranges according to directions in Step 3. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.


This recipe was adapted from Melissa Clark’s Good Appetite book. Her original recipe (along with many others) is available on her website here and through her NY Times column here.

By |2015-06-09T17:55:46-07:00July 22nd, 2014|Recipes|0 Comments

CostaLivos Caprese Salad


2 tbsp of CostaLivos Cask 8 Balsamic Vinegar

1 tbsp of CostaLivos Italian Herb Blend Olive Oil

3 large tomatoes, ripe but firm

1 (16 ounce) package fresh mozzarella cheese

16 fresh basil leaves

¼ teaspoon coarse sea Salt

¼ teaspoon fresh cracked pepper


Slice your tomatoes and fresh mzzarella into approximately 1/2 inch slices.

Arrange the tomato and mozzarella slices in layers with fresh basil on your platter.

Drizzle with ¼ cup of CostaLivos Italian Herb Olive Oil and Cask 8 Balsamic Vinegar.

Sprinkle with sea salt and fresh cracked pepper, then serve.

By |2015-06-09T17:55:46-07:00July 21st, 2014|Recipes|0 Comments

Italian Herb Roasted Potatoes


1 lb Russet, Yukon Gold, or Red potatoes, washed

¼ cup CostaLivos Italian Herb Blend Olive Oil

1 tsp parsley, fresh or dried

1 tbsp minced garlic

1 tbsp coarse sea salt

1 tsp freshly cracked black pepper


Prep time: 1 hour

-Preheat oven to 450°F, cover cookie sheet with parchment paper.

-Cut potatoes into 1-inch thick wedges, set aside.

-Whisk together CostaLivos Italian Herb Blend Olive Oil with spices, then toss potatoes in seasoning mixture.

-Spread seasoned potatoes in a single layer on prepared cookie sheet, bake until edges are golden brown and crispy (approx. 30-40 minutes).

By |2015-06-09T17:55:46-07:00July 21st, 2014|Recipes|0 Comments

Chicken-Apple Sausage Salad

Chicken-Apple Sausage Salad

12oz chicken-apple sausage, sliced in ½ inch pieces

1 tsp Costalivos Butter Olive Oil

1 cup baby spinach

3 cups salad greens

1 cup romaine lettuce

1 cup fresh blueberries

½ cup dried cranberries

½ cup crumbled goat cheese

¼ cup chopped pecans, toasted

2 tbsp Costalivos Fig Balsamic Vinegar

2 tbsp Costalivos Blood Orange Olive Oil

½ tsp freshly cracked black pepper

½ tsp finely ground sea salt

1 tsp honey (to taste)


-Prep time: 15 minutes

-Sauté chicken sausage in Costalivos Butter Olive Oil over medium-high heat until browned, about 2-3 minutes.

-Combine baby spinach, salad greens, lettuce, berries, pecans, and sausage in a large bowl.

-In a small bowl, whisk together Costalivos Fig Balsamic Vinegar, Costalivos Blood Orange Olive Oil, salt, pepper, and honey.

-Add dressing to salad greens, toss gently.

-Sprinkle with goat cheese and serve.

By |2015-06-09T17:55:46-07:00July 21st, 2014|Recipes|0 Comments

Cornell Chicken Marinade

photo (1)


4 lbs bone-in chicken (legs, breasts, or wings)

1 & ½ cups white vinegar

1 cup CostaLivos Arbequina Olive Oil

1 egg

2 tbsp coarse sea salt

1 tbsp poultry seasoning

1 tsp black pepper


-Prep time: 15 minutes, up to 24 hours

-In a large blender, combine CostaLivos Arbequina Olive Oil, vinegar, egg, and spices. Pulse until well blended. Reserve ¼ cup for basting.

-Pour marinade over chicken and refrigerate for 2-24 hours. The longer the marinating time, the stronger the marinade flavor will be.

-Grill chicken over medium-high heat, basting every 5-10 minutes, until internal temperature reaches 170°F, then serve.

By |2015-06-09T17:55:46-07:00July 21st, 2014|Recipes|0 Comments

Garlic Steak Seasoning

Garlic Steak Seasoning


2  1-inch thick steaks (ribeye, NY strip, or porterhouse)

2 tbsp Costalivos Garlic Olive Oil

2 tsp minced garlic

1 tsp coarse sea salt

½ tsp fresh cracked black pepper


-Prep Time: 5-10 minutes

-Preheat grill to high heat.

-Rub each side of steak with Costalivos Garlic Olive Oil.

-Liberally sprinkle each side of steak with garlic, salt, and black pepper.

-Grill steaks for 5-10 minutes each side until well-browned and internal temperature reaches 145°F, then serve.

By |2015-06-09T17:55:46-07:00July 21st, 2014|Recipes|0 Comments