Organic Certified Premium Extra Virgin Olive Oil infused with organic certified garlic

Why choose a First Cold Pressed Extra Virgin Olive Oil?

Sounds like a mouthful... a delicious mouth full!

It tastes the BEST!

First Pressed: That means the olives only went through the press just one time!

Cold Pressed: No heat or chemicals used in the extraction of the oil!

Then we add tasty bits of Garlic

So many ways to enjoy this delicious treat!

Mini Pepper Boats with Southwest Mango Salsa

Garlic Gold Nuggets in Oil are the perfect 2-in-1 — they’re a combination of our organic olive oil and crunchy garlic nuggets.

We use the oil to sauté a variety of summer vegetables, then spoon the crunchy nuggets over the top when everything is finished cooking. How easy is that?

Perfect Appetizer or Afternoon Snack

You can’t beat these mini bell peppers for the perfect appetizer or afternoon snack! Bursting with flavor, they’re stuffed with a super fresh, tropical salsa and topped with Garlic Gold Southwest Nuggets. There’s so much satisfying crunch that you won’t miss less healthy snacks one bit! Oh, and they’re Paleo-friendly, Vegan, low-carb, and gluten-free too. Seriously, these are going to please everyone.

Mini Pepper Boats with Southwest Mango Salsa

Ingredients

1. 12 mini bell peppers
2. 1 large shallot, diced
3. 2 Persian or Kirby cucumbers, diced
4. 1 up cherry or grape tomatoes, diced
5. 1 large avocado, diced
6. 1 mango, diced
7. 5 sprigs cilantro leaves, chopped
8. 2 tablespoons Garlic Gold Nuggets in Oil
9. 1 tablespoon apple cider vinegar
10. 1 tablespoon Garlic Gold Southwest Nuggets (plus more for garnish)
11. 1/2 teaspoon red pepper flakes
12. 1/2 teaspoon salt

Instructions

1. Cut the peppers in half lengthwise, then remove the seeds. Set aside on a large serving platter.
2. Combine the rest of the ingredients in a large mixing bowl to make the salsa.
3. Scoop the salsa into the bell pepper halves. Sprinkle more Southwest Nuggets on top and serve right away.

How about a Summer Anti Pesto Platter?

This antipasto platter is much healthier for you than the usual appetizer plate, since it’s simply an assortment of fresh summer vegetables, sautéed with Garlic Gold and topped with pretty, aromatic basil leaves. Make it for your family, or bring it to a potluck and delight your friends with this beautiful, colorful spread!

Ingredients

1. 1 medium eggplant, sliced into 12 rounds
2. 1/4 teaspoon sea salt
3. 2 small (3.75 ounce) jar Garlic Gold Nuggets in Oil
4. 2 medium zucchini, sliced into sticks
5. 8 ounces crimini mushrooms
6. 12 mini bell peppers, halved and seeded
7. 1 pint cherry tomatoes
8. 2 sprigs basil, stems removed

Instructions

1. Sprinkle the salt over the sliced eggplant and let sit for 15 minutes.
2. Pour a tablespoon of oil from the top of the jar of Garlic Gold into a large skillet over medium heat. Add half of the egpplant slices to the skillet and sear for two minutes. Flip the slices and sear for two more minutes. Transfer to a platter to cool. Repeat with the rest of the eggplant.
3. Add another two tablespoons of Garlic Gold oil to the skillet. Sauté the mushrooms for five minutes per side— they take a while longer to brown. Transfer them to the platter.
4. Use another tablespoon of oil to sauté the zucchini sticks until browned, about four minutes. Repeat this process with the bell peppers and cherry tomatoes, adding them to the platter as they finish cooking.
5. Arrange the vegetables nicely on the platter, then spoon on Garlic Gold nuggets in oil and garnish with basil leaves.
6. Recipe Note: If you're already grilling dinner outside, you can grill your vegetables too! Just use a grill basket for smaller items like tomatoes and mushrooms, or thread the vegetables onto skewers for antipasto kebabs.