Chipotle Pepitas (Chipotle Olive Oil Roasted Pumpkin Seeds)


  • 2 Tablespoons  Stuarto’s Chipotle Extra Virgin Olive Oil
  • Seeds from two medium pumpkins
  • 1 teaspoon fine sea salt


Preheat oven to 325. Remove and clean seeds.  Dry seeds thoroughly, toss with chipotle olive oil and sprinkle with sea salt.  Roast on an ungreased baking sheet for 15-20 minutes or until golden.


Crab and Tomato Salad with Lemon Aioli and Balsamic Reduction


  • 2 large vine ripe tomatoes
  • 4 oz. baby lettuce or field greens
  • 6 each red onion rings
  • 2 oz. capers
  • 8 oz. fresh lump crab meat
  • 6 oz. mayonnaise
  • 1 lemon for juice
  • 1 tsp minced garlic
  • salt and black pepper to taste
  • chopped fresh herbs to taste
  • 8 oz balsamic vinegar, such as the Traditional 18-year
  • toasted French bread



Step one:

In a sauce pot heat boil balsamic vinegar to a reduced state, approximately 1/8 original volume. You will know it’s done when the balsamic vinegar’s bubbles become large and the liquid starts to thicken. Once this occurs, remove from heat immediately and transfer to a container that will easily pour anything with a syrup like consistency. (This was the hardest part of the recipe.)

Step two:

In a mixing bowl, combine mayonnaise, garlic, lemon juice, salt, pepper and chopped herbs. Mix thoroughly and transfer half of the aioli into a zip-lock baggy. Place zip-lock in the refrigerator for later use.

Take the crab meat and fold gently into the remaining aioli. Place in refrigerator and allow to cool.

Step three:

Slice French bread and toast in oven or toaster, set aside when done.

Step four:

Slice Tomatoes, place one on plate then scoop crab salad atop tomato. Repeat process until three tomatoes are stacked.

Stuff baby lettuce inside three rings of red onion. Place on top of stacked tomatoes and crab.

Cut the corner off of zip-lock bag of aioli and squeeze aioli on plate. Sprinkle capers around plate. Drizzle balsamic vinegar reduction around plate and over tomatoes.


Serve, impress and enjoy!


Cranberry & Balsamic Onion Marmalade


2 tablespoons Stuarto's Fused Blood Orange Extra Virgin Olive Oil
1 cup sliced onion loosely packed about one half an onion
1 teaspoon kosher salt
fresh cracked pepper

2 cups fresh cranberries
1/2 cup brown sugar
1/2 cup Stuarto's Pomegranate Balsamic
1/4 Freshly squeezed orange juice


Heat the olive oil in a medium saucepan over medium heat add the onion salt and a few turns of black pepper. Sauté until the onion is caramelized about 15 minutes. Add cranberries brown sugar balsamic vinegar and orange juice. Bring to a boil then reduce to a simmer. Cook until the sauce is jam-like in consistency, about 40 minutes stirring occasionally. Cool transfer to a container cover and refrigerate up to one week.


Cranberry, Coconut, Cashew Granola with Persian Lime Extra Virgin Olive Oil And Coconut White Balsamic Condimento Reduction


4 cups old fashioned oats
1 cup dried cranberries
1 cup cashews

1 unsweetened flaked coconut
1/2 cup Stuarto's Persian Lime Olive Oil
1/3 cup honey or Stuarto's Coconut White Balsamic Condimento, gently reduced by half and cooled.


Preheat the oven to 250 degrees. In a small bowl whisk together the olive oil and balsamic reduction or honey until thoroughly combined. In a large bowl, mix all of the dry ingredients except the cranberries. Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture. Spread the granola out on to a baking sheet covered in parchment and bake for approximately 1 hour until golden brown and fragrant. Cool completely and then mix in the dried cranberries. Store in a sealed container for up to one month.

Makes approximately 8 cups of granola


Cranberry-Orange Olive Oil Cake


  • 1 1/2 cups + 1 Tbs.fresh squeezed orange juice (about 4-5 large navel oranges)
  • 1 Tbs. finely grated orange zest
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 3/4 teaspoons kosher salt
  • 5 large eggs
  • 3 cups granulated sugar
  • 1 1/2 cups + 1 Tbs. Stuartos Blood Orange Extra-Virgin Olive Oil
  • 1/2 cup dried cranberries
  • 1 cup confectioners sugar



1. Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C). Coat a 12-cup bundt or tube pan with 1 tbs. blood orange extra virgin olive oil and set aside.

2. Finely grate the zest of 2 oranges, then squeeze 4 of them. You should have 1 1/2 cups and 1 reserved tablespoon of orange juice of juice; if not, squeeze the 5th orange. Set aside.

3. Whisk together the flour, baking powder, and salt in a large bowl and set aside.

4. In the bowl of a stand mixer fitted with a paddle attachment, or with a hand held mixer in a large bowl, beat the eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and blood orange extra virgin olive oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice, zest and dried cranberries and whirl for a few seconds to bring the batter together.

5. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes and then turn the cake out on to a rack over a sheet pan.  Mix together 1 tablespoon reserved orange juice with confectioners sugar to form a glaze.  Pour slowly and evenly over the warm cake.  Serve at room temperature.


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