Olive Oil Granola by Georgia Guthrie


Olive Oil Granola


1.     Prehead oven to 300 F

2.     In a large bowl, toss oats, olive oil, and cinnamon until fully coated. Pour in the honey, maple syrup and vanilla. Continue to mix until evenly covered.

3.     Spread oats on a cookie sheet with a 1” side. Bake for 30 minutes in the preheated oven, moving the oats around after 15 minutes.

4.     After baking, add chopped nuts and cranberries. After fully cooled, store in a zip lock bag or sealed container.

*Any infused Extra Virgin Olive Oil can be substituted

*Increase bake time for darker/crunchier granola

Pan Con Tomato by Georgia Guthrie


Tomato Olive Oil Recipe



1.     Grate the tomatoes on a box grater. Using a microplane, grate the garlic onto the tomatoes. Season with sea salt, the olive oil and the vinegar, and stir lightly to combine.

2.     Toast or grill the bread until it is lightly charred

3.     Place a heaping tablespoon of the grated tomato mixture onto the bread, then wipe most of it off with the spoon. Drizzle with olive oil again, add the sea salt, then serve immediately.

Tuscan Corn Bread by Georgia Guthrie


Olive Oil Corn Bread


Preheat oven to 375 F. Put one tablespoon vinegar in a measuring cup and add milk to make one cup liquid. Dissolve molasses in milk (or add sugar).

Combine dry ingredients in a bowl.

Heat a lightly oiled 10-in cast-iron skillet over a low flame.

Add milk, eggs, and Extra Virgin Olive Oil to dry ingredients and stir to barely combine. Scrape into the skillet and bake for 35 to 45 minutes, until golden brown.

Seared Salmon with Collard Greens, Potato, Asparagus Hash by Georgia Guthrie


Lemon Garlic Aioli

  • 1/2 cup Mayonnaise
  • 1 Tbls Lemon Juice
  • Tbls Whole Grain Mustard
  • 2 Clove Garlic (finely chopped or pressed)
  • Salt & Pepper to Taste


  1. Dice potatoes. Coarsely chops collard greens, onion, and asparagus, set aside. 
  2. Add 2 tablespoons Garlic Oil to a non-stick pan. Over med-high heat add potatoes, salt and pepper, and brown for 12-15 minutes. Stirring occasionally.
  3. In a small bowl, mix aioli ingredients and set aside. 
  4. Add 2 tablespoons Cardenas Smokey Cajun Herb Blend to a plate. Coat skinless side of salmon filets and set aside.
  5. Add collards, onion, and asparagus to potatoes. Cook for 5-7 minutes, stirring frequently.  
  6. Add 2 tablespoons Garlic Oil to a non-stick pan. Over med-high heat, once pan is hot, add salmon filets skinless side down. Cook for 1-2 minutes, flip cook 3-5 minutes. 

Divide the potatoes hash across 4 plates, top with salmon filet, dressed with lemon wedge and aioli. Enjoy!

Classic Dijon Vinaigrette by Georgia Guthrie

Classic Dijon Vinaigrette


In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.

This recipe also works great with our Traditional 25 Star White or 25 Star Dark Balsamic Vinegar.