Wait until you smell the Chipotle Olive Oil heating on your stovetop... Just wait until you smell the Chipotle Olive Oil heating on your stovetop... The beautifully smokey, spiced, and intoxicating scent simply rolls off the pan as the olive oil becomes alive under heat. First, dice your peppers, onions, garlic, parsley, olives, and chilis. Keep your veggies small to create a sauce-like effect. Heat your olive oil slowly and then add in the diced onion and red pepper. Once the onions begin to get translucent, stir in minced garlic, chili peppers, olives, and finally, the can of tomatoes. Add your spices and bring to a simmer. Once everything is combined and hot, create 4 small pockets in your mixture and crack the eggs into them. Cover the pan and let cook on medium-low until the eggs are cooked to your liking! While your eggs are cooking, toast some french bread with a drizzle of olive oil and prepare your taste buds! Garnish with feta and fresh parsley and enjoy! Ingredients (Serves 2): Zarzis Chipotle Extra Virgin Olive Oil 1 sweet onion 1 red bell pepper 2 chili peppers 1 can of diced tomatoes 1/3 cup of kalamata olives 4 eggs 2 cloves of garlic Fresh parsley 1/4 cup of feta 1 tsps of paprika, cumin, and cayenne pepper Salt and pepper to taste Instructions: Saute diced onion and red pepper in Zarzis Chipotle Olive Oil until onions begin to turn translucent. Stir in minced garlic, chili peppers, olives, and finally, the can of tomatoes. Add your spices and bring to a simmer. Once everything is combined and hot, create 4 small pockets in your mixture and crack the eggs into them. Cover the pan and let cook on medium-low until the eggs are cooked to your liking! Serve on top of toast or as is garnished with parsley and feta cheese, Take photos and share them with us on Instagram with the hashtag #zarzisfamilyrecipes. We hope you love this simple recipe as much as we do! Until next time, Zarzis

Your guests will never know this recipe is so simple! This is a delicious 20-minute recipe that pairs so well with any holiday meal. Let's get cooking! Ingredients (Serves 2): 1 bunch of asparagus, cut into 1” strips 20 oz. brussel sprouts halved 1/4 cup pomegranate seeds 3 tablespoons of Zarzis Glazed Onion Balsamic 4 tablespoons olive oil 1 teaspoon sea salt 1/4 teaspoon ground pepper Instructions: Preheat the oven to 400 degrees. Chop brussel sprouts in half and asparagus into 1" pieces. Add brussel sprouts, asparagus, 2 tablespoons of the Zarzis balsamic vinegar, Zarzis extra virgin olive oil, sea salt, and ground pepper to a bowl. Toss to mix. Let sit for 5 minutes to let things soak in. Spread mixture over a baking sheet (brussel sprouts flat side down when possible) and roast for 20-minutes. Remove from the oven and top with pomegranate seeds and remaining Glazed Onion Balsamic. Enjoy! We hope you make this recipe for your next roast dinner! And if you do, share it with us with the hashtag #zarzisfamilyrecipes.

Our favorite thing is something simple and quick, that will still knock our guest's socks off! These pita chips are so flavorful and pair perfectly with our Baked Cheese Dip! You can use any Zarzis extra virgin olive oil for this, but in this recipe, we use our Shallot Olive Oil which, as always, is made from natural flavors mixed with certified organic chemlali extra virgin olive oil. First, preheat the oven to 425 degrees and get a large sheet pan ready. Then, place each pita flat on your cutting board and split them in half from the seam with a sharp knife or kitchen shears (you should end up with 2 single rounds of pita), and brush both sides fully with the Zarzis Shallot Olive Oil. You can season the pita with tons of different combinations depending on your mood and dip, for this recipe we used onion powder, garlic powder, dried oregano, basil, and of course, salt and pepper. After you season your pita bread, cut it into triangles and place it on the baking sheet. Cook them for about 5-10 minutes or until they are of a crispy texture that you find irresistible! Then place on a platter with your favorite dip and enjoy. Ingredients (Serves 2): 2 to 3 pita bread with pockets Zarzis Shallot Extra Virgin Olive Oil Sprinkle of dried oregano Sprinkle of dried basil Garlic powder Onion powder Salt and pepper to taste Instructions: Preheat the oven to 425 degrees. Carefully slice open your pita bread to create flat rounds. Coat pita with Shallot Olive Oil and season with suggested herbs and spices, or with any of your choice! Cut into triangles and arrange as flat and spaced out as possible on the baking sheet. Bake for 5-10 minutes, or until crispy! Pair with your favorite hummus, tzatziki, or cheese dip, and enjoy. We hope you make this recipe and put your own flair on it! And if you do, share it with us with the hashtag #zarzisfamilyrecipes. Until next week, Zarzis

You will not believe how much soft, lemon flavor this extra virgin olive oil adds to the salmon marinade. Flavors of fresh herbs and sea salt really bring this recipe together. If you saw our last blog post and recipe, we highly recommend combining these two for an incredible spring-inspired dinner. In our Spring Orzo Salad, we use our Zarzis Lemon Vinegar and it really brings out the fresh flavors in the salad with a bit of zing that nicely compliments the softer salmon flavor. However, in our recipe today we paired the salmon with roasted asparagus and an avocado, lemon, and herb sauce! Let's get cooking. First, create your salmon marinade using your Zarzis Lemon Olive Oil, fresh parsley, fresh dill, salt, pepper, and juice of one lemon place your salmon skin-side up in the bowl for at least half an hour. While the salmon is soaking in all that lemony deliciousness, you can make your avocado dressing if you so choose! In a blender, combine the juice of one lemon, Zarzis Lemon Olive Oil, one avocado, two cloves of garlic, a large handful of fresh parsley, and a smaller handful of fresh dill. Season with salt and pepper. Blend until smooth and add water along the way if the consistency is too thick Additionally, preheat your oven to 250 degrees and prep your asparagus. Cut off a few inches of the stalk and season with extra virgin olive oil, salt, and pepper. Set on a baking sheet and once the salmon is good and marinated, add the tray to the oven. Bake with olives and lemon slices for 8-12 minutes or until fish becomes flakey! Plate with a nice dollop of the avocado dressing and enjoy. Ingredients (Serves 2): Zarzis Lemon Infused Extra Virgin Olive Oil Large salmon fillet 4 cloves of garlic 2 lemons Green olives Fresh parsley Fresh dill Avocado Salt and pepper to taste Instructions: In a bowl combine Zarzis Lemon Olive Oil, lemon juice, minced garlic, dill, parsley, and a healthy serving of salt and pepper. Marinate salmon for at least half an hour. In a blender add avocado, lemon juice, garlic cloves, parsley, dill, salt, and pepper. Blend until smooth, adding water as necessary. Preheat the oven to 350 degrees and add salmon and asparagus to a baking tray. When the over is ready, bake for 8-12 minutes or until salmon is flakey. Remove from the oven and plate with a dollop of the avocado sauce! Take photos and post them on Instagram with the hashtag #zarzisfamilyrecipes. We hope you like this and experiment pair it with different sides! Until next week, Zarzis

Tonight's #tastytuesday dinner was perfect for the season! This salad was light, delicious, and will make a perfect pairing for our NEXT recipe so stay tuned... Zarzis lemon vinegar is the perfect addition to this spring-inspired vinegarette that brings out the natural flavors of arugula, asparagus, and artichoke. We've been busy opening our newest store in Ellington, FL, so this is a really lovely and simple recipe for you all. We are so happy to share this with you guys, our loyal Zarzis Family, so you can see just how well our lemon vinegar compliments a fresh, spring salad. Additionally, the Zarzis Basil Olive Oil adds a sweet, calm flavor to the orzo that is very reminiscent of springtime. Now is the best possible time to buy Zarzis Olive Oil since we just got in a brand new shipment of 2021/22 harvest! The fresher the oil, the healthier the oil. And as always, our bottles are perfectly made to keep the olive oil safe, delicious, and live the longest. Let us know what you think! We love to talk with our customers and consider you our family. Let's get cooking! Ingredients (Serves 2): Zarzis Lemon Vinegar Zarzis Pesto Olive Oil 8 ounces uncooked orzo 1 teaspoon olive oil 2 tablespoons of minced garlic 1 bunch (about 1 pound) asparagus, chopped into about 1-inch pieces Salt and freshly ground pepper A handful of fresh basil 1 jar quartered artichoke hearts, drained and roughly chopped 1 package baby arugula 1 cup freshly grated Parmesan cheese 1/2 cup pine nuts, toasted Instructions: Bring a large pan of salted water to a boil. Add orzo and cook according to package directions. When cooked to al dente, drain and rinse with cold water. Meanwhile, heat olive oil in a small frying pan over medium heat. Add asparagus and season with salt and pepper. Cook until bright green and tender but still crisp. Remove from heat. Meanwhile, create your Zarzis Lemon Basil vinegarette using Zarzis Lemon White Vinegar, Zarzis Pesto Olive Oil, minced garlic, minced basil, and salt and pepper. In a large bowl, combine the pasta, asparagus, artichoke hearts, arugula, Parmesan, pine nuts, and lemon basil vinaigrette. Stir to coat everything with the dressing. Let us know if you make this recipe and always use our hashtag, #zarzisfamilyrecipes. Until next week, Zarzis

A colorful, healthy salad is perfect for the start of spring! Prepare your tastebuds for sweetness, greenery, and tang. Zarzis Honey Balsamic Vinegar is unique, light, and compliments the blueberries to perfection. Ingredients (Serves 4): 2 tablespoons Zarzis Honey Balsamic Vinegar 2 tablespoons Zarzis Chemlali Extra Virgin Olive Oil 1 tablespoon honey 4 cups fresh baby spinach 1 head of broccoli florets, chopped ½ cup glazed walnuts ½ cup dried cranberries ½ cup blueberries ¼ cup diced red onions ½ cup goat cheese, crumbled Instructions: Using a large bowl, toss all salad ingredients until well combined. Mix all dressing ingredients together with a whisk in a small bowl. When ready to serve salad, toss with dressing. Enjoy! As always, we hope you enjoyed this super simple recipe. If you try this one out or create something else delicious with our products, please tag us at #zarzisfamilyrecipies!

Tonight's #tastytuesday dinner was one for the books! If you make this recipe or have one to share, please add it to the #zarzisfamilyrecipe group on our Facebook and Instagram! Zarzis tomato basil red balsamic soaks completely into the soft portabello, loading it with a delicious flavor that doesn't burn off on the grill. As you know, Zarzis Olive Oil is committed to serving our Zarzis family with the highest quality products! So much so that we are obsessed with using them ourselves. Each Tuesday we share a new recipe with our beloved customers. Here in Florida it never gets too cold, but we are still feeling the wonderful shift from 65 degrees to a balmy 85 and feel like grilling! We hope you enjoy this flavor-packed, vegetarian recipe. We made this for just two people with two portabello mushrooms, but the recipe could very easily be stretched to accommodate parties of any size! I hope that you guys enjoy the outside, sunshine-filled photos we took today. It was a scorcher and perfect for grilling. First, we prepped our mushrooms, tomato, mozzarella red onions, and avocado. I love how avocado and mozzarella add a healthy, fatty flavor when combined and still don't steal the show away from the full flavors of balsamic, basil, and mushroom. And in this case, the smokiness of the grill really came through as well. Next, we made our marinade for the portabellos using Zarzis Tomato Basil Balsamic and Zarzis Basil Olive Oil, as well as garlic and spices, and let the mushroom soak up a multitude of favors. Because it was so hot out we let this marinate for only about 20 minutes. We were amazed by how well the flavorful balsamic immediately bonded with the soft insides of the mushroom, but it never hurts to stew a little longer! You can see here how the mushroom is soaking up so much delicious flavor. We grilled these bottom-side down first so that we could then flip them and fill the inside with spinach, tomato, and cheese. After about 7-10 minutes we flipped the portabellos and filled them with the rest of the ingredients! We also poured some extra marinade over the top. Once the cheese is a bit melted, these bad boys are ready to go! Add in the avocado, arugula, and an extra drizzle of Zarzis Balsamic Vinegar, and you are ready to eat a delicious, healthy, and vegetarian meal. Ingredients (Serves 2): Zarzis Tomato Basil Balsamic Vinegar Zarzis Basil Olive Oil 2 cloves of garlic, minced 2 portabello mushrooms 1/2 tomato 1/4 red onion sliced 1 avocado 4oz fresh sliced mozzarella A handful of spinach A handful of arugula to top Fresh basil Black pepper to taste Salt to taste Cayenne pepper to taste Instructions: First, make your marinade using Zarzis tomato basil balsamic vinegar, Zarzis basil olive oil, garlic, fresh basil, cayenne, and salt and pepper. Remove some of the gills from the portabellos so you have extra room for the spinach, tomato, and mozzarella. Marinate the mushrooms for anywhere between 20-60 minutes. While the mushrooms marinate, prep your mozzarella, tomatoes, red onion, and avocado. Once the mushrooms have soaked up most of the marinade, throw them on your preheated grill bottom-side down for 7-10 minutes. Remove mushrooms from the grill and fill the caps with spinach, a tomato slice, a mozzarella slice, and the rest of the marinade. Add back to grill until the cheese is melted. Heat the buns on the grill and then add avocado to the bottom slice. Sprinkle with salt, pepper, and a bit of cayenne if you're daring! Remove the mushrooms and add them to the buns. Pack the burgers with red onion, arugula, and an extra drizzle of Zarzis Balsamic Vinegar. Enjoy! Let us know if you make this recipe and always use our hashtag, #zarzisfamilyrecipes. Until next week, Zarzis

20-minute vegetarian pizza using Zarzis pesto olive oil and pomegranate balsamic vinegar What a quick, healthy, and delicious this dinner recipe is! With very little prep this meal can be prepped and on a plate within 20 minutes. We like to prep our veggies while the dough begins to cook as to split up the steps and save time! Please enjoy this healthy pizza and let us know what you think! We found that this pizza served about 4 people. We used pesto olive oil and pomegranate balsamic, but there are countless other Zarzis combos that could work! Let us know in the comments if you try something else, or post and tag us at #zarzisfamilyrecipes Your List of Ingredients Zarzis Pesto Extra Virgin Olive Oil Zarzis Pomegranate Balsamic Vinegar Ball of store-bough dough (or homemade) 8oz ball of mozzarella 1 1/2 cups sliced cherry tomato’s Handful of basil 1/3 thinly sliced red onion 1/2 cup olives 1/2 cup of feta 1 avocado Arugala to top Let's get cooking! Preheat the oven to 350° and roll out the pizza dough to 1/4 inch. I did this pizza more like a flatbread: thin with no crust. Bake pizza dough for 8 minutes and use this time to slice your mozzarella, cherry tomatoes, red onion, avocado, and olives! Remove dough and slather with Zarzis pesto olive oil. Really lather the dough up so that some oil even sits in pockets and drips over the sides. It will give you such a beautiful, nongreasy crust and fill the dough with an herbaceous flavor! Then add your mozzarella, cherry tomatoes, half the red onions, basil, and season heavily with salt and pepper. Bake again for 10 minutes or until the dough has slightly browned and mozzarella is melted. Remove from oven and add sliced avocado, olives, rest of the onion, arugula, and then use a spoon to drizzle Zarzis Pomegranate Balsamic on top! Enjoy, take photos, and post them to Instagram with the hashtag #zarzisfamilyrecipes! Thanks for reading! We hope that you liked this recipe and our products! Your support means the world to us.

This week we tried out a recipe from The Mediterranean Dish which is a great resource for healthy cooking that never lacks in flavor or creativity! This meal is simple and absolutely packed with all those warm spices that make harissa so amazing. We used Zarzis Harissa Extra Virgin Olive Oil instead of ordinary olive oil and our own, in-store harissa sauce. Let us know if you make this dish and feel free to share it with us! Use the hashtag #zarzisfamilyrecipes on Instagram on Facebook, email us, or post it on our blog page in the comments! We love to grow our recipe book. Ingredients (Serves 2): 8 boneless, skinless chicken thighs (about 2 lb) Kosher salt 10 large garlic cloves minced ½ red onion sliced 1 ½ teaspoon coriander 1 ½ teaspoon black pepper 1 teaspoon smoked paprika (or 1 teaspoon sweet paprika) 1 teaspoon cumin ½ teaspoon cayenne or more to your liking 5 to 6 tablespoon Zarzis harissa sauce Juice 1 lemon Generous drizzle of Zarzis Harissa Infused Olive Oil Directions: Click this link for an amazing, step-by-step guide for this very simple dish! A huge thank you to The Mediterranean Dish for this recipe. Enjoy!

This week's recipe is in excited preparation for the Florida Strawberry Festival which is starting this Thursday (3/3)! We love this event and it was actually the place where we made one of our first debuts with our delicious, healthy olive oils. This salad is refreshing, surprising, and perfect for these warm Florida days! Stay tuned for more recipes to come! Ingredients (Serves 2): Zarzis strawberry balsamic vinegar (in-stores and online) Extra virgin olive oil 1 clove of garlic Salt and pepper to taste 1 cup of strawberries 3 cups of spinach 1/4 cup of walnuts Sprig of fresh mint Directions: Chop strawberries into quarters and combine with spinach in a large bowl. Optional* crush walnuts slightly in a bag with the back of a knife and then add to salad along with mint leaves. Chop garlic and whisk together balsamic, olive oil, salt, and pepper and then pour over your salad, tossing lightly. Enjoy!

Winner winner chicken dinner. Is always a dinner crowd pleaser with young and old. That being said, a new take on an old goodie is always appreciated. This delicious, quick and easy recipe is just that, soon to be a new favorite. The key is to always add your Zarzis Balsamic Vinegar to balance out the sweetness and add a burst of flavor! Ingredients (Serves 4): 4 boneless skinless chicken breasts 1-1/2 teaspoons salt 1/2 teaspoon black pepper 2 teaspoons garlic powder 3/4 cup peach preserves 1-1/2 tablespoons Zarzis Peach Balsamic Vinegar 1 clove minced garlic Garnish with slivered almonds Directions: Preheat oven to 450 degrees. Sprinkle the chicken breasts evenly with the salt, pepper and garlic powder and lay in a greased baking dish. Bake at 450 for 18 minutes. Meanwhile, whisk together the peach preserves, Zarzis Peach Balsamic Vinegar, and minced garlic in a small saucepan over medium heat. After 18 minutes brush the chicken breasts with a little bit of the sauce and bake for another 3 minutes. Remove the chicken breasts from the oven and cover with tin foil to rest for 10 minutes. Continue to simmer the sauce until thick, about 5-8 minutes. When the chicken has rested, serve hot with the remaining sauce drizzled on top and almonds.

Roasting carrots enhance their natural sweetness, and a bit of Zarzis Balsamic Vinegar brings the right amount of tartness to this easy, attractive dish. A huge pls, it’s a vegetarian-friendly side dish that everyone will love. Ingredients 1 pound carrots 2 tablespoons Zarzis Honey Balsamic Vinegar 1 tablespoon honey 1 tablespoon Zarzis Extra Virgin Olive Oil fresh thyme sprigs salt and pepper to taste chopped fresh parsley, optional Directions Preheat oven to 375 degrees. Peel carrots to clean. Leave small carrots intact and slice in half or quarter larger carrots to roast evenly. Mix Honey or Chef’s Reserve Balsamic Vinegar, honey, and oil in a small bowl. Using ¾ of Balsamic mixture, coat your carrots evenly on all sides on a baking sheet. Add fresh thyme sprigs. Bake for 15 minutes. Remove from oven, toss and brush on remaining balsamic honey mixture. Bake an additional 15 minutes or until carrots are tender and cooked through. Season with salt and pepper to taste. Sprinkle with fresh chopped parsley.