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Best used as a side dish, and in the summer months when Tomatoes are in season.  These are loaded with flavor and will add to the aesthetic of your spread with its color and fresh look thanks to herb garnishes.


Ingredients Needed:

-1/2 cup Village Batch Organic Olive Oil, Koroneiki monovarietal

-1 tsp. Village Batch Organic Thyme

-1 tsp. Village Batch Organic Oregano

-1 tsp. Village Batch Hand Harvested Sea Salt

-2 pints whole cherry tomatoes

-Cracked black pepper to taste

-2 sprigs fresh Thyme and 1/2 cup fresh Sage to garnish


-Preheat oven to 400 degrees F, line a baking sheet with aluminum foil and place cherry tomatoes on top of lined baking sheet.


-Drizzle olive oil over the tomatoes and sprinkle dried Thyme, Oregano, Salt and black pepper.


-Roast for 30 minutes or until tomatoes blister


-Remove tomatoes and place on a serving dish, discarding most of the juices collected in foil.  Garnish with fresh Sage and Thyme.

Blistered Tomatoes with Herbs


aka Cucumber Dill Dip


-2 cups grated cucumber (does not need to be seeded or peeled prior to grating)

-1 1/2 cups plain Greek Yogurt

-2 tbsp. Village Batch Organic Extra Virgin Olive Oil

-2 tbsp. chopped fresh Dill

-1 tbsp. fresh lemon juice

-1 medium clove garlic, minced

-1/2 teaspoon Village Batch hand harvested sea salt, ground fine


-After grating cucumber, place in a paper towel lined bowl for 15 minutes to remove excess moisture.  Another method is to lightly squeeze it in your palms over the sink.  Either way, you want to get the moisture out, otherwise it can make the dip too runny.

-Add yogurt, olive oil, dill, lemon juice, garlic and salt to bowl and stir to blend.

-Let rest for 5 minutes to allow flavors to meld before serving.  You can also leave in fridge to chill and serve later, it will keep well chilled for about 4 days


If you've had an authentic recipe, then you understand how mouthwatering this creamy yogurt dip can be!  Versatile with a very distinct flavor, it can be used as a dip for raw veggies or Pita bread but everyone knows it is at its best when served alongside or on souvlakia, kebabs, or shish kabobs.

Orzo Salad

Your guests will love this refreshing and hearty salad!  It is bursting with flavor and has a wonderful texture to it thanks to the orzo, olives, and toasted pine nuts


-8 ounces orzo pasta

-Village Batch Hand Harvested Sea Salt

-Village Batch Organic Greek Basil

-1/2 cup Village Batch Marinated Handpicked Kalamata olives, pitted and roughly chopped (about 20 olives)

-3 tablespoons Village Batch Raw Organic extra virgin olive oil

-2 tablespoons Village Batch Organic Red Wine Vinegar

-1/4 cup pine nuts

-6 ounces feta cheese, roughly crumbled

-4 ounces baby spinach

-1/2 cup chopped red onion (about half a red onion)

-1 teaspoon Dijon mustard





-Cook the orzo pasta:

Bring to a pot of salted water to a boil(1 tbsp salt to every 2 quarts water). Add the orzo to the pot and cook until al dente


-Toast the pine nuts:

Toast the pine nuts by heating a small skillet on medium heat. Add the pine nuts and stir occasionally until the pine nuts are lightly browned. Pay attention or you'll burn the pine nuts!


-Purée half the spinach with 1 Tbsp olive oil, mix with orzo:

Take half of the spinach and purée it in a food processor or blender, adding one tablespoon of the olive oil. In a large serving bowl mix the spinach purée olive oil mixture in with cooked orzo until the pasta is well coated with the purée.


-Mix onion, feta, pine nuts, olives, remaining spinach with the orzo:

Roughly chop the other half of the spinach. Then gently mix the spinach, the red onion, feta cheese, pine nuts, and the Kalamata olives in with the orzo.


-Make dressing:

In a small jar or bowl, combine the remaining olive oil (2 Tbsp), red wine vinegar, mustard, and a pinch of dried basil. Put a lid on the jar and shake to combine, or if using a bowl, whisk together.


-Pour dressing over orzo:

Pour over orzo spinach mixture and gently mix in until well incorporated.

Chill for at least an hour before serving.

Mediterranean Marinade for meat or poultry




-1 cup Village Batch Organic Extra Virgin Olive Oil Koroneiki Variety

-1/2 cup Village Batch Balsamic Vinegar with Organic Wildflower Honey

-2 tsps Village Batch Hand Harvested Sea Salt

-1 tsp. Village Batch Organic Thyme

-1 tsp. Village Batch Organic Oregano 

-1 tsp. Village Batch Organic Rosemary

-1 tsp. Village Batch Organic Sage

-1 tsp. Village Batch Organic Red Basil

-1 tsp. dried Marjoram

-Crushed black pepper to taste

-2 Lemons Juiced

-5 cloves garlic minced



-Combine all Ingredients in a large shallow dish, stir well until mixture looks uniform.


-Place meat or poultry in marinade and let sit in the refrigerator for 2 hours or more before grilling or cooking.

The basis for a tender, delicious meat that will surely leave an impression.  Works great with Chicken, Lamb, Beef or Pork!  Let sit for at least a couple of hours in the fridge and up to 24 hours, the longer it sits, the more flavor you'll get in the final product!

If you're going to indulge when it comes to dessert, then might as well do it right!  Look to make this in the summer when Peaches are in season and you can use your grill for the perfect char

Balsamic and Honey Glazed Peaches




-2 tbsp. of Village Batch Raw Organic Extra Virgin Olive Oil

-3 tbsp. of Village Batch Raw Organic Wildflower Honey

-1 tbsp. of Village Batch Balsamic Vinegar

-1 cup of slivered almonds

-2 cups of oatmeal

-1/2 cup of brown sugar

-4 peaches, halved and pitted

-ice cream, for serving, optional



-Make the topping: in a small saucepan, heat the Olive Oil over medium heat. Add the almonds, oatmeal, and brown sugar, then toast until slightly browned and fragrant, about five minutes. Set aside to cool.

-Heat grill to medium. Meanwhile, in a small bowl, mix the Village Batch Raw Organic Wildflower Honey and Village Batch Balsamic Vinegar until smooth. Set aside.

-Using a basting brush, brush the insides of the peaches with the honey and balsamic mixture. Set peaches facedown on the grill, and grill for three to five minutes, until honey has caramelized. Reserve extra honey and balsamic mixture for serving.

-To serve, top peaches with ice cream, extra honey and balsamic mixture, and almond topping.

Baked Spiced Squash



-1 Squash, any type will work, but we prefer the Acorn Squash

-1 tbsp Village Batch Organic Extra Virgin Olive Oil, Manaki monovarietal

-1 tsp Village Batch Hand Harvested Sea Salt

-1 tsp Village Batch Organic Red Basil

-Ground black pepper to taste




-Cut squash in half *tip - cut the stem off first so you can prop it up on the exposed flat surface to avoid it rolling around dangerously as you cut down the middle*

-Scoop seeds out with a spoon

-Drizzle Village Batch Organic olive oil on top

-Sprinkle spices on top, get creative but also keep it simple, we opted for sea salt flakes, fresh ground black pepper, and our red basil

-Roast in the oven at 400° for about an hour, or until the squash is tender enough to stick a fork in easily.

A perfect side dish for the fall and one that is way too rewarding for how simple it is to make.

Lemon Olive Oil Cake




-¾ cup of Village Batch Organic Extra Virgin Olive Oil Manaki variety

-¼ tsp Village Batch Hand Harvested Sea Salt

-1 ½ cup of all-purpose flour, plus more for dusting pan

-1 tsp baking powder

-½ tsp baking soda

-3 large eggs, room temperature

-1 cup granulated sugar

-1 tbsp lemon zest (from about 2 lemons)

-1 cup of whole milk

-¼ cup of lemon juice

-Powdered sugar for dusting the top, optional



-Preheat oven to 350 degrees F

-Grease a 9 inch round baking pan

-In a large bowl, whisk together flour, baking powder, baking soda and salt. Set Aside.

-In a medium bowl, toss together sugar and lemon zest until combined. Add eggs and whisk well until combined. Whisk in Olive Oil. Add lemon juice and milk and whisk until combined.

-Add the wet mixture to the dry flour mixture and fold together with a rubber spatula until combined and smooth. Be careful not to overmix the batter.

-Scrape the cake batter into the greased 9 inch cake pan. Bake for 40-45 minutes or until golden and a skewer inserted into the center of the cake comes out clean.

-Allow cake to cool completely on a wire rack.

-Optional: dust cake lightly with powdered sugar before serving, and add a dollop of freshly whipped cream!

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