Artichoke Pesto with Garlic Oil


1 can of artichoke hearts (not marinated)

1 cup packed fresh basil

1 ¼ cup Old World Olive Press Garlic EVOO

1 Tbsp. Each Romano and Parmesan cheese

Sea salt and freshly ground black pepper to taste


Remove all leaves from artichokes and cut into quarters. Blend artichoke hearts, basil, EVOO and cheeses in a food processor. Transfer to a bowl and season with sea salt and freshly ground black pepper. Toss with pasta.  Add meat or mushrooms for a variation.





Shrimp Puttanesca with Garlic EVOO and Olive Tapenade


8 oz. linguine pasta

3 Tbsp. OWOC Garlic EVOO, divided

1 tsp. red pepper flakes

12-16 oz. shrimp, medium sized, deveined, and peeled

1 onion, finely chopped

1 can (14 oz.) diced tomato, with liquid

2 Tbsp. tomato paste

3 Tbsp. olive tapenade

1/3 cup chopped basil

Salt to taste


Put a large pot of water on high heat for your pasta, salt the water if desired. Cook linguine according to package directions. Drain the pasta and set aside. In a large nonstick skillet, heat one tablespoon of the olive oil over medium high heat until shimmering. Add the red pepper flakes and the shrimp. Stir frequently and cook the shrimp until opaque, about four minutes. Remove shrimp to a plate and set aside. Do not clean skillet.


In the same skillet, add remaining two tablespoons of EVOO and heat over medium-high heat until shimmering. Add chopped onion, reduce heat to medium and cook for five minutes, stirring occasionally. Add tomatoes with juices, tomato paste, olive tapenade and stir well. Let sauce simmer, uncovered, for another five minutes. Stir occasionally. Add cooked shrimp back to skillet. Stir into sauce and let simmer for one minute until heated through. Stir in chopped basil and serve over pasta.







Grilled Flank Steak with Bacon Balsamic Glaze


2 Tbsp. Triple-blend peppercorns

Salt to taste

1 flank steak (about 1¼  lbs.)

2 Tbsp. Old World Olive Press Garlic EVOO (for brushing)

4 slices bacon (diced)

½ cup Old World Olive Press 18 Year Traditional Balsamic Vinegar

½ cup reduced sodium beef broth

2 tsp. cornstarch

2 Tbsp. chopped fresh parsley


Preheat a pan or griddle over medium-high heat. Place peppercorns in plastic bag and smash until finely crushed. Season both sides of flank with the crushed peppercorns, salt and EVOO. Place steaks in the hot pan and cook five minutes per side for medium or desired doneness. Remove from heat. Slice meat crosswise into ¼” thick slices.


While the steak is cooking, place diced bacon in a large skillet over medium heat and cook until browned and crisp. Add balsamic and bring to a simmer for five minutes to reduce. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved; add to skillet. Simmer about two minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.