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5 large eggs1 pinch (about 1/2 tsp.) Sea Salt1 tablespoon unsalted butter1 tablespoon of extra virgin olive oil. We love tuscan, chipotle, wild mushroom, harissa, olive wood smoked, milanese … read more

Thoroughly grease a standard cupcake pan with one teaspoon of Con’ Olio’s All Natural Butter Olive oilIn a large bowl whisk together thoroughly:1 cup all-purpose flour1/2 cup whole wheat flo … read more

Our importer joined forces with partner, Torremar, in the olive groves of Sevilla, Spain recently, to hand-select Gordal olives for our table olives. Each stage, from harvest to stuffing and … read more

1. 1 Tbsp balsamic vinegar, we recommend Lemongrass Mint or Suyo Cucumber here2. 2½ oz. (5 Tbsp.) dry gin (Hendricks or Botanist3. ½ oz. (1 Tbsp.) blanc vermouth4. 1/2 tsp Lemon Juice5. Slic … read more

Last month, the Texas Food and Wine Alliance awarded over $50,000 in grants to local businesses and nonprofits to support culinary innovation and community giveback projects. Con’Olio is so … read more

Ingredients5 oz.quality bittersweet chocolate1/3 cup + 1 tbs. Whole Blood Orange Fused Olive Oil1/2 cup sugar3 large eggs1/2 teaspoon vanilla extract1/2 cup unsweetened cocoa powderA pinch o … read more

Ingredients:About 25 Cherry or Grape Tomatoes Sliced in halfFresh Mozzarella sliced into 1" piecesFresh Basil Leaves Rinsed and TornDrizzle of Fresh EVOO Balsamic Pearls or any Con' Oli … read more

Ingredients  3 cups water  2 teaspoons salt  1 cup coarsely ground grits  2 cups half-and-half  2 pounds uncooked shrimp, peeled and deveined  salt to tas … read more

The perfect cold weather stew! 1 pound boneless, lean lamb leg carefully trimmed of all sliver skin and sinew and cut in to 1" pieces1 pound dried Rancho Gordo white beans rinsedfour me … read more