Asiago & White Truffle Mashed Potatoes


6 pounds Yukon Gold potatoes, unpeeled
1 stick (8oz.) unsalted butter
2 medium cloves garlic
1 cup half & half
1 tablespoon Bodacious Olive White Truffle Oil
1 cup grated Asiago Cheese
Sea salt & fresh cracked black pepper to taste (more…)

Bodaciously Roasted Vegetables

roasted vegetables

In the winter, nothing makes me feel like I’m doing my body a great service than eating a plate of roasted vegetables.  What I love about roasting them is that there are countless flavor possibilities that’s only limited by your imagination. One faithful customer uses our Dark Chocolate Balsamic on her roasted vegetables and her family can’t get enough of them. Thanks for that tidbit, Adrianna! Lately, I’ve been on a citrus kick, craving that bright, fresh zing that reminds you of sunshine. I suppose I’m longing for the sun and warding off germ bugs all at once. For this recipe, I chose to use our Milanese Gremolata olive oil which combines fresh lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint into a brightly flavored ultra premium olive oil.  Often, I will finish my veggies off with a splash of our Lemon Balsamic. Eat these veggies fresh out of the oven, as a snack, on a panini, or pureed as a soup!

Bodacious Pickled Veggies

Pickled VeggiesIngredients for the brine: 
10 cloves garlic, peeled
2 cups Bodacious Olive Wild Dill Balsamic
6 teaspoons kosher salt

1 teaspoon dried oregano

1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns

1 Bay leaf, torn (more…)

Homemade Greek Style Pizza

greek pizza

Who doesn’t love pizza, especially when it’s homemade? We have adapted this delicious pizza recipe from our friends at and we’ve added garlic olive oil to the crust!


1 tablespoon Bodacious Olive Lemon Olive Oil

3/4 cup shredded cheddar cheese

3/4 cup shredded mozzarella cheese

3/4 cup of goat cheese (more…)

Arugula Pesto

arugula pestoLook at that lovely nest of bright spring-green happiness. The color of the pesto is everything you would expect, but one bite will tell you that you’re not dealing with the usual pesto suspect, basil. It’s winter here in the Northern Hemisphere. If you do have access to basil, chances are it’s being grown in some warmer clime and then trucked or flown hundreds of miles to your local grocery store.

French Melt with Compté

french-melt-kenji-thumb-1500xauto-4197384 tablespoons Bodacious Olive Butter Olive Oil, divided
2 medium onions, thinly sliced
Kosher salt and freshly ground black pepper
4 slices crusty country-style bread
4 ounces Comté cheese

Heat 1 tablespoon in a large non-stick of cast iron skillet over medium-low heat until melted. Add onions, season with salt and pepper and cook, stirring frequently, until deeply caramelized and rich brown, about 45 minutes (If onions (more…)