Stuarto’s Tapenade


  • 3/4 pound pitted black olives, such as Kalamata or a mixture
  • 2 tablespoons ounces capers, drained and rinsed
  • 2 cloves garlic, minced
  • 1 anchovy fillet (optional)
  • 1 teaspoon Dijon mustard
  • 5 sprigs fresh thyme leaves finely chopped
  • 3 tablespoons chopped parsley
  • 1/4 teaspoon crushed red pepper
  • 2 Tablespoons Stuarto’s White Oregano Balsamic
  • 1/2 cup Stuarto’s Tuscan Herb Extra Virgin Olive Oil


Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed. Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs.


Stuarto’s Teriyaki Marinade for Grilled Beef, Chicken or Pork


  • ¼ cup Stuarto’s Honey Ginger White Balsamic
  • 1-tablespoon fresh minced garlic
  • ¼ cup tamari soy sauce or regular soy sauce
  • ¼ cup traditional balsamic vinegar
  • 2 tablespons toasted sesame oil


Blend ingredients thoroughly and marinate meat in the refrigerator for a minimum of 4 hours or overnight.  Grill.


Teriyaki Grill Marinade


  • ½ cup Stuarto’s Traditional Style Balsamic Vinegar
  • ½ cup soy sauce
  • ½ cup Stuarto’s Garlic Extra Virgin Olive Oil
  • 2 tablespoons fresh grated ginger


Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds of your favorite type of meat, poultry or vegetables.  Refrigerate and marinate for 1 - 2hours.  Grill and enjoy!


Truffled Deviled Eggs


1 dozen hard boiled eggs, cooled, shelled & Halved
3 tablespoons Stuarto's black or white truffle oil
1 teaspoon fresh squeezed lemon juice
2 large raw egg yolks*
1/2 cup Stuarto's delicate, buttery extra virgin olive oil, such as Fresh Fruits Manzanillo
1/2 cup Stuarto's grape seed oil or other neutral oil such as safflower or sunflower
1 large garlic clove
Sea salt to taste
1 pinch white pepper
1 dozen cooked egg yolks reserved from hard boiled eggs


Prepare the hard boiled eggs.

While eggs cool, in food processor or blender, add egg yolks, garlic, and lemon juice. Slowly add truffle oil and olive oil and grape seed oil to form an emulsion. Season to taste and refrigerate.

With a fork, mash the dozen cooked egg yolks and blend thoroughly with 1/2 cup of truffle aioli. Add more to taste if desired. Pipe or fill the hard boiled egg whites with the egg yolk mixture. Refrigerate until cool or up to 6 hours. Serve with finely chopped parsley or minced chives as a garnish.

Makes 2 dozen appetizer servings


Turkey Mole Recipe


  • 2 pound boneless skinless turkey breast cut into “turkey tenders”
  • 1 medium yellow onion, peeled and quartered
  • 6 cloves garlic, peeled and smashed
  • 1 sprig fresh oregano
  • ¼ cup packed chopped cilantro
  • Mexican rice, accompaniment
  • Chopped cilantro leaves, for garnish
  • corn tortillas on the side


Mole Sauce

  • 8 dried ancho chilies, stemmed and seeded
  • 4 pasilla chilies
  • 1 quart chicken stock
  • 5 tablespoons Stuarto’s Chipotle Extra Virgin Olive Oil
  • 4 tablespoons pumpkin seeds
  • 1 medium yellow onion, diced
  • 3 cloves garlic, crushed
  • 1/2 cinnamon stick, broken into pieces
  • 3 black peppercorns
  • 1/2 teaspoon coriander seeds
  • 1/2 corn tortilla, torn into small pieces
  • 1/3 cup Stuarto’s Dark Chocolate Balsamic Vinegar
  • 3/4 teaspoon salt



In a large pot, place the turkey, quartered onion, garlic, oregano, and cilantro. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the turkey is just cooked through, 20 to 30 minutes.  Reserve the poaching liquid. In a large heavy dry skillet, toast the chilies to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree the mixture, adding poaching liquid as necessary, to consistently blend.

In a large skillet or sauté pan, heat 1 tablespoon of Chipotle Olive Oil over medium-high heat. Add the toasted pumpkin seeds.   Stir until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chilies. Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chili soaking liquid (or chicken stock) to puree to a paste. To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the Dark Chocolate Balsamic Vinegar, salt, and bring to a boil. Reduce the heat, and cook, stirring, to incorporate. Add the cooked Turkey and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, while basting the turkey occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.

To serve, spoon the rice into the center of a large platter. Arrange the turkey and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.


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