Love and Olive Oil - Eat to Live. Cook to Love.

Asian Plum Sauce

Have we ever talked about baker’s instinct? You know when you’re baking cookies, chilling on the couch while they bake, and happen to stand up 9 seconds before the timer goes off? Or when you, on a whim, dip your finger into the cake batter before pouring it into the pans, only to realize you...

Food Blog Forum: Asheville 2014

I’ve been starting at these photos for days. Sifting through 400+ images and trying to narrow them down. Trying to find the words to express just what this event meant to me and how rewarding it was to be a part of it. Honestly, the pictures do a better job. Food Blog Forum Asheville was...

Seared Scallops with Basil Olive Oil Pistou

You may be wondering why I misspelled pesto. Thanks for feeling the need to kindly correct one of my regularly occurring typos (ahem, MOM), but in this case it’s unwarranted. Pesto and pistou are actually distinct things. Similar, yes, but not simply a misspelled version of another. Pistou is essentially a pared down pesto, looser...

Bittersweet Chocolate Bourbon Tart

I just got back from Food Blog Forum in Asheville, North Carolina (full recap coming as soon as I can wade through all my photos), and by just I mean nearly two weeks ago (my how time flies). Overall an amazing event, one to remember, but without a doubt one of the highlights of the...

Shrimp Rolls with Herb Brown Butter Mayo

This is a poor-man’s lobster roll. Not that we’re poor, and not that shrimp is really all that cheap, but it’s a heckofa lot cheaper than lobster and much easier to prepare too. So maybe it’s more of a lazy-man’s lobster roll than anything. Poor and lazy aside, what makes this shrimp roll spectacular is...

Ginger Melon Sangria

This is a summer sangria if I ever saw one. All that’s missing from this picture is a lounge chair and a warm summer breeze. The thought of three colors of melon floating in a bubbly, boozy sea is what inspired this recipe. Or maybe I just needed an excuse to actually use my melon...

Blueberry Peach Jam

I’ve been hoarding fruit. We’ve been blueberry picking and peach picking and would have gone cherry picking if they grew here, so instead I bought some cherries when they went on sale. All the excess fruit that wasn’t devoured immediately is now stashed in our freezer. Usually it all gets turned into jam within days,...

Dark Chocolate Cocoa Nib Caramels

Isn’t it amazing to think, that just over a two years ago I was terrified of caramel? Like, honestly truly scared I was going to burn my face off or something. And ruin a few pans while I was at it. Now I can’t get enough. I’ve made peach caramels and gingerbread caramels and whiskey...

Tart Cherry Giveaway

Following up yesterday’s EPIC cherry pie recipe, I’m excited to offer an amazing tart cherry giveaway valued at over $400, brought to you by the Cherry Marketing Institute. I’ve loved exploring this new-to-me culinary ingredient, and I know you will too! One lucky winner will receive a prize pack containing over $400 worth of tart...

Tart Cherry Pie

Cherry pie has always been one of my ‘bucket list’ recipes, along with caramel and macarons and other dishes that I’ve since tackled (or plan to tackle) in the Kitchen Challenge series. My main obstacle was a pretty big one, the main ingredient in fact: tart cherries (aka sour or pie cherries). Despite our amazing...