Saratoga Olive Oil Blog

Sunday Snack: Turkey Quinoa Meatballs with Garlic Aioli

Posted Sunday Jan 26, 2014 in Sunday Snack by Clint Braidwood | 0 Comments

Turkey Quinoa Meatballs with Garlic Aioli

We’re gearing up for next Sunday - arguably one of the most widely appreciated Sunday Snack days across the country. Super Bowl Sunday is typically a time for the revered buffalo chicken wings and pigs in a blanket, but we thought we would experiment with putting an olive oil-inspired twist on some of the game day classics. 

Ask ten people their favorite way to prepare meatballs and you’ll probably get ten different answers. We’re willing to bet this recipe for Turkey Quinoa Meatballs with Garlic Aioli (recipe below) will oust the competition and become your new kitchen frontrunner.


Made with lean turkey meat and quinoa, these meatballs will sneak some healthy nutrients into your meal while while not sacrificing any flavor. Referred to as a supergrain, quinoa is packed with the good stuff - protein, fiber, iron, calcium, antioxidants. Lean ground turkey is a healthier alternative to the fattier ground beef. Together they’re a powerhouse and won’t leave you feeling as groggy as some other not-so-Super Bowl foods. 


The process for crafting the meatballs is relatively simple: mix all ingredients together then shape meat into 1” balls. To season the turkey meat, we used our Tuscan Blend spice, which features a wonderful mix of garlic, onion, black pepper, red pepper, basil, marjoram, oregano, thyme, rosemary, savory, and parsley - with no MSG! For texture and added flavor, ingredients also included fresh garlic, onion, and red peppers. The aioli is also simple - just four ingredients. Our Garlic infused olive oil, a customer favorite, combines two integral of aioli: garlic and olive oil. Using an electric mixer, emulsify ingredients, adding salt and lemon juice. 

For best results, accompany meatballs with a delicious, cold local beer! 

 Saratoga Olive Oil Co. Turkey Quinoa Meatballs with Garlic AioliImage:


Turkey Quinoa Meatballs with Garlic Aioli




1 pound lean ground turkey

2/3 cup quinoa, cooked and cooled

1/4 cup yellow onion, diced

1/4 cup red bell pepper, diced

3 garlic cloves, minced

1 egg 

1 tablespoon Saratoga Olive Oil Co. Tuscan Blend spice

1/2 tsp Saratoga Olive Oil Co. Sicilian Sea Salt

1/2 tsp black pepper


Garlic Aioli

1 egg white

1 cup Saratoga Olive Oil Co. Garlic Olive Oil

2 tbsp fresh lemon juice

1/3 tsp Saratoga Olive Oil Co. Sicilian Sea Salt




  1. Preheat oven to 450°. 
  2. Combine all ingredients in medium mixing bowl. Mix well with hands or spoon, allowing ingredients to combine evenly. 
  3. Shape mixture into balls, approximately 1 inch in diameter. 
  4. Arrange balls on greased baking sheet and bake for 13-15 minutes, until lightly browned.  


  1. Using an electric mixer, beat eggs thoroughly. 
  2. While mixer is still running, slowly add garlic olive oil. Mix for about two minutes.
  3. Add lemon juice and sea salt and continue to mix until all ingredients are blended evenly. 
  4. Refrigerate for at least 30 minutes before serving.


Makes 25

Sunday Snack: Scrambled Eggs

Posted Sunday Jan 19, 2014 in Sunday Snack by Jenna Brower | 0 Comments

Mushroom & Sage Scrambled Eggs

It’s no secret... eggs are a breakfast staple. The possibilities are almost endless - Eggs Benedict? Breakfast burrito? Bacon-filled omelet? Decisions!

Saratoga Olive Oil Co. Mushroom & Sage Scrambled Eggs

While the choices are many, usually the morning, especially before the coffee’s on, isn’t the time for whipping up an ingredient-filled and time consuming breakfast. But we wouldn’t recommend sacrificing flavor for convenience either. Here’s a quick trick for jazzing up your pre-workday eggs or a Sunday brunch feast: Mushroom & Sage Olive Oil


Infused with herbaceous sage and earthy mushroom flavor, this oil adds a distinct flavor to any dish. If you love adding fresh veggies like mushrooms to your scrambled eggs, but don’t always have them on hand (hey, it happens!), this oil will provide that flavor you’re seeking. 


The preparation of the eggs is as important as actually scrambling them. When whipping the eggs, add 1/4 teaspoon of the Mushroom & Sage Olive Oil, and continue to whip, allowing the flavor to permeate the mixture. Don’t be afraid to really whisk ‘em up - the air helps ensure fluffiness. Add eggs to a greased skillet on low-heat. It’s best to cook them slow and low, stirring gently and frequently. For a more fragrant dish, finish the eggs with a small drizzle of the oil once on your plate. 

Saratoga Olive Oil Co. Mushroom & Sage Scrambled Eggs 

The versatility of the Mushroom & Sage Olive Oil is one of its best features. It can enhance rice, pasta, and risotto dishes or elevate your favorite stuffing recipe. Use it as a marinade to add an earthy flavor to chicken or pork. Try pairing this oil with our Fig Balsamic Vinegar or Cranberry Pear Balsamic Vinegar to make a unique vinaigrette or marinade. 

 Mushoom & Sage Scrambled Eggs

2 eggs

1/4 teaspoon Saratoga Olive Oil Co. Mushroom & Sage Olive Oil 

salt and pepper to taste



1. In a bowl or glass, whip eggs and 1/4 teaspoon Mushroom & Sage Olive Oil thoroughly. 

2. Heat olive oil-greased skillet on low heat. Add eggs. 

3. Stir eggs frequently, scraping the bottom of the skillet, until fluffy.

4. Finish with a drizzle of Mushroom & Sage Olive Oil.

Serves 1

Saratoga Olive Oil Co. Mushroom & Sage Scrambled Eggs


Saratoga Olive Oil Co. Mushroom & Sage Scrambled Eggs 

Sunday Snack: Lime & Blackberry Ginger Guacamole

Posted Sunday Jan 12, 2014 in Sunday Snack by Clint Braidwood | 0 Comments

Lime & Blackberry Ginger Guacamole

The polar vortex may be serving up some peculiar winter weather throughout the country, but today we’re serving up a little summer flavor in the kitchen.  

Saratoga Olive Oil Co. guacamole

The classic flavor of a perfectly made guacamole can be hard to resist. Add the perfect crunchy chip to complement it and having any leftovers is a long shot. Limes are a classic ingredient in any guacamole recipe - helping to add citrusy flavor and maintain the dip’s green color with its naturally occurring acidity. We used our Persian Lime Olive Oil and Blackberry Ginger Balsamic Vinegar to put a Saratoga Olive Oil Co. twist on this snack-time favorite. 

What makes our Persian Lime Olive Oil  unique? The oil created through a fusion process, meaning whole limes and Chemlali olives are crushed together for a full-bodied fresh lime flavor in the oil. While balsamic vinegar is an atypical ingredient in a guacamole dish, when used it adds a truly complex flavor. We chose our Blackberry Ginger Balsamic Vinegar to pair with the Persian Lime oil in this recipe because of its sweet, but subtly tart flavor. 

Saratoga Olive Oil Co. guacamole

Saratoga Olive Oil Co. guacamole

Saratoga Olive Oil Co. guacamole

In addition to whipping up an unforgettable guac, the Persian Lime Olive Oil is also a wonderful marinade for seafood (especially shrimp!) or chicken. It’s a great addition to any Mexican or Thai dishes, too. Consider using the Blackberry Ginger Balsamic Vinegar in your favorite pork or stir fry recipes.  

This month’s pairing special is the Persian Lime and Blackberry Ginger in both the Burlington and Saratoga Springs stores. Grab a 200ml bottle of each flavor for $22 and you’ll save $6.90 total.

Lime & Blackberry Ginger Guacamole 


4 avocados - peeled, pitted, mashed 

1 tomato, diced

1/2 cup red onion, diced

1 Tbsp.  Saratoga Olive Oil Co. Persian Lime Olive Oil

1 Tsp. Saratoga Olive Oil Co. Blackberry Ginger Balsamic Vinegar 

1 Serrano chili pepper, minced

1 slice of lime

salt and pepper



  1. In a mixing bowl, combine avocados, tomato, onions, Serrano chili pepper, salt, and pepper.
  2. Mix in Persian Lime Olive Oil and Blackberry Ginger Balsamic Vinegar. Squeeze lime and mix.  

Serves 4. 

Sunday Snack: Moroccan Spice Ginger Cookies

Posted Monday Jan 06, 2014 in Sunday Snack by Clint Braidwood | 0 Comments

Moroccan Spice Ginger Cookies
A Saratoga Olive Oil Co. twist on a gingersnap classic

Ras el Hanout Cookies


So what gives these ginger cookies a Moroccan flair?


Ras el Hanout!


A Moroccan spice blend known as “the head of the shop” in Arabic because it features some of the most desired spices, Ras el Hanout is popular in North African cooking. Saratoga Olive Oil Co.’s blend of Ras el Hanout includes ginger, vanilla, black pepper, brown sugar, orange peel, cardamom, cinnamon, allspice, mace, nutmeg, turmeric, annatto seed, cayenne saffron. Not featured in this blend are salt and MSG - so it’s a spice packed with great flavor, but remains healthy.


These cookies (recipe below) are a perfect balance of the sweetness you would typically expect from a dessert, but the flavor of Ras el Hanout adds a fragrant  little kick. While you might associate gingerbread cookies with the holidays, these treats aren’t just for leaving out for Santa - they’re a great snack on a chilly winter evening with a cup of tea.


In addition to baking recipes, this spice blend works well with meats, such as lamb, chicken, or pork, pizzas, soups, chilis, and couscous. Interested in trying Ras el Hanout in your favorite dishes? This month in our Burlington store is featuring Ras el Hanout as the spice of the month for just $5 (normally $9).


Moroccan Spice Ginger Cookies


2 ¼ cups flour

2 teaspoons baking soda

3 teaspoons Saratoga Olive Oil Co. Ras el Hanout spice blend

¼ teaspoon salt

1 cup brown sugar

¾ coconut oil, melted

¼ dark molasses

1 egg

¼ cup granulated sugar

Ras el Hanout cookies


1. Heat oven to 350°F.

2. In a bowl, mix flour, baking soda, 2 teaspoons Ras el Hanout, and salt.

3. In a stand mixer (or mixing bowl with electric mixer), mix brown sugar, coconut oil, molasses, and egg. Gradually add flour into the mixture.

4. Shape dough into small half inch balls.

5. Mix sugar and remaining 1 teaspoon of Ras el Hanout in bowl. Dip dough balls into sugar mixture.

6. Arrange on cookie sheet and bake for 8-10 minutes.

Recipe adapted from Smitten Kitchen

Ras el Hanout Cookies

Holiday Recipes

Posted Sunday Dec 22, 2013 in Recipes by Clint Braidwood | 0 Comments

Winter’s setting in and what better way to pass some time indoors than to hone your cooking skills a bit?
Here are a few creative uses of some of our products.  

Gingerbread Men Cookies 

2 tablespoons & 1/2 teaspoon Saratoga Olive Oil Co. Ras el Hanout spice*

1 stick of butter, cut into 12 pieces softened 

3/8 cup organic molasses

1/4 cup Savannah Bee Company Sourwood Honey*

1/8 Slopeside Syrup Grade B Maple Syrup*

3 cups flour

3/4 cup dark brown sugar

1/2 tsp Himalayan Pink Sea Salt

2 tbsp milk

Preheat oven to 350


  1. In a mixer fitted with whisk attachment, mix together flour, sugar, Ras el Hanout, salt and baking soda. Let mix on medium speed for about 30 seconds to 1 minute or until mixture is a fine grain.
  2. In liquid measuring cup, combine maple syrup and honey. Add 3/8 cup molasses, until mixture reaches a total of 3/4 cup. 
  3. With your paddle attachment on medium speed, gradually add in butter and mix for about 2 minutes
  4. Slowly add in milk and molasses/syrup/honey mixture until combined
  5. Separate dough into 2 equal parts. Roll out each and place on a cookie sheet with parchment paper
  6. Place dough in freezer for about 20 minutes
  7. Cut out your gingerbread men and place in oven for 8-10 minutes
  8. Let cool and then decorate with icing or sprinkles



Fig & Raspberry Baked Brie


Brie (or your favorite soft, creamy cheese round) 

1 Tablespoon Raspberry Preserves

1/2 Tablespoon Saratoga Olive Oil Co. Fig Balsamic

Pillsbury crescent rolls or Phyllo dough



  1. Slice cheese horizontally through the middle. 
  2. In a bowl, combine raspberry preserves and fig balsamic. Spread mixture on one half of cheese then place other half on top.  
  3. Wrap cheese in dough. Make sure ends of dough are fully sealed around cheese. Place on greased cookie sheet and bake at 350 for 10-12 minutes. 



Winter Warmer Whiskey


1 1/2 oz whiskey 

2 oz boiling water

1 tablespoon Slopeside Syrup Grade B Maple Syrup*

Splash of Saratoga Olive Oil Co. Cinnamon Pear Balsamic Vinegar 

Splash of Saratoga Olive Oil Co. Tangerine Balsamic Vinegar



  1. Combine maple syrup, boiling water, and whiskey in a mug or glass. 
  2. Add splashes of balsamic vinegars to taste. 
*Products available in-store at the Burlington location. For more information or to order these products, please call 802-489-5276 and we'll be happy to assist you.
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