Asian Pork Loin


1/3 cup spicy curry mustard

2/3 cup any sweet BBQ sauce

1/3 cup OWOP 18 Year Traditional Balsamic Vinegar

1/3 cup OWOP Basil EVOO

Pork loin or roast, up to 6 lbs.


Place pork roast in crock pot or other slow cooker.  Combine all ingredients to create sauce.  Pour sauce over pork and cook on low for at least eight hours.


Serve with Chinese vegetables and rice.





Basil-Sautéed Vegetables


Old World Olive Press Basil EVOO

2 carrots, peeled and julienned

1 white onion, julienned

1 red bell pepper, julienned

2 zucchini, julienned

Salt and freshly ground black pepper to taste

2 Tbsp. fresh basil


Heat a sauté pan with Basil EVOO. Add the carrots, onions and bell pepper. Sauté until the vegetables start to soften. Add the zucchini and sauté until it softens. Season with salt and freshly ground black pepper.


Remove the vegetables from the heat and arrange on plates. Garnish with the fresh basil and a drizzle of Basil EVOO.







Campanelle with Shrimp, Tomato and Feta


1 lb. shrimp, peeled

16 oz. campanelle pasta

3 Tbsp. Garlic EVOO

3 Tbsp. Basil EVOO

6 green onions, chopped

3 large garlic cloves, minced

1 pint cherry tomatoes

1 pint grape tomatoes

Salt and freshly ground black pepper to taste

5 cups loosely packed arugula or spinach (about 7oz)

Feta or goat cheese


Cook pasta with a bit of Basil EVOO just until tender. Meanwhile, heat three Tbsp. of Garlic EVOO in a heavy skillet over high heat. Add green onions, garlic and all tomatoes; sauté until tomatoes begin to soften and collapse, about seven minutes. Sprinkle with salt and freshly ground black pepper. Drain pasta. Return to pot. Add tomato mixture, arugula or spinach, and three Tbsp. of Basil EVOO; toss until the arugula or spinach begins to wilt. Season again to taste with salt and freshly ground black pepper. Transfer pasta mixture to plates. Sauté shrimp in Basil EVOO and place on top of pasta mixture. Sprinkle with feta or goat cheese and serve.