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Bodacious Spinach - Basil Pesto
½ cups fresh basil leaves
½ cups fresh spinach (or Parsley)
1 large garlic cloves
¼ cup freshly grated parmesan cheese
¼ cups walnuts
¼ cup Bodacious Olive Oil, medium intensity
Salt and freshly ground pepper
Combine the basil, spinach, garlic, cheese and nuts in a food processor or b lender. With the machine 
running, slowly add the olive oil. Season to taste with salt and freshly ground pepper and process to the 
desired consistency. Let stand 5 minutes before serving.
Wild Mushroom Soup with Sage, Bodacious Olive Oil and Bodacious Balsamic Vinegar
¼ lb oyster mushrooms
¼ lb shitake mushrooms
1 ½ lb white button mushrooms1 tsp Bodacious Olive Oil
1 small carrot, shredded
2 shallots, minced
1 garlic, peeled and chopped
2 tsp chopped fresh sage
1 scallion, green and white parts, chopped
2 tsp chopped fresh parsley plus 6 small sprigs
2 cups chicken broth
¼ tsp cayenne pepper
Salt and freshly ground black pepper
2 Tbl white Bodacious Balsamic vinegar

Bruschetta Trio




In a large frying pan, heat 4 tablespoons Delizia mushroom & sage oil with the Butter oil over medium high heat.  Add the mushrooms, minced garlic, salt, 1/8 teaspoon pepper and sage.  Cook, stirring occasionally, until the mushrooms are golden, about 5-10 min.  Stir in the chopped parsley and remove from heat. In a blender or food processor, pulse the olives, parsley leaves, smashed garlic, anchovy paste, Garlic oil, lemon juice, and ¼ teaspoon pepper to a coarse puree. Dice tomatoes and finely chop 6-8 leaves of basil.  Add 4 tablespoons Basil oil, salt and pepper to taste. Spread the mushroom mixture, olive tapenade, and tomato basil topping on the Bruschetta slices and serve!

Prep Time: 20 minutes

Cook Time: 10 minutes

Makes: 12 serving(s)


4 tablespoons Bodacious Olive Wild Mushroom and Sage olive oil

8 tablespoons Bodacious Olive Garlic olive oil

4 tablespoons Bodacious Olive Basil olive oil

2 teaspoons Bodacious Olive Butter olive oil

¾ lb mushrooms, finely chopped

3 cloves garlic, 2 minced, 1 smashed

¼ teaspoon salt Freshly ground black pepper

¼ teaspoon dried sage

1 tablespoon chopped flat-leaf parsley

1/3 cup lightly packed leaves

½ cup pitted green olives

½ teaspoon anchovy paste

1½ teaspoon lemon juice

4 plum tomatoes

Fresh basil

Bruschetta toasts or crostini.


Goat Cheese Marinated with Fig Balsamic Vinegar



Combine the Fig Balsamic vinegar with the garlic, thyme, pepper, and olive oil.  Place the sliced roll of Chevre in a small container.  Pour the balsamic vinegar mixture over the Chevre, cover, and then refrigerate at least 2 hours (or up to a week).  Serve over crostini or spread on crackers.   I add several chopped dried mission figs to the mixture.

Prep Time: 10 minutes

Cook Time: 0 minutes

Makes: 10 serving(s)


3 tablespoons of Fig Balsamic Vinegar

2 cloves garlic, finely chopped

1 tablespoon fresh thyme

chopped cracked black pepper

1/3 cup gourmet Bodacious Olive Hojiblanca extra virgin olive oil

6 oz. roll of Chevre (goat cheese),sliced into 1/2 inch rounds

1/2 inch rounds Chopped dried Mission Figs






1 kg of pasta

2 tbsp olive oil

1 clove of garlic, chopped

1/2 cup zucchini, chopped

1 cup chopped heirloom tomatoes

chopped basil

Salt and pepper to taste


In a large pot, boil water.

Add pasta and cook for 8-10 minutes.

Meanwhile, in a large pan, warm the olive oil over medium hear.

Add garlic and stir until slightly brown and fragrant.

Add zucchini and stir 3-5 minutes.

Add tomatoes and continue to cook until tomatoes are slightly soft.

Season with salt, pepper, coriander and chopped basil.

Drain pasta and put in a large bowl.

Toss in fresh veggies and serve.





1 tbsp coconut oil

1small yellow onion, sliced into strips

4 heads baby bok choy, chopped

6 fresh shiitake mushrooms, sliced

Sesame seeds


Heat oil in a frying pan. Add onion, turn heat down and cook 5 minutes, stirring occasionally. Add shiitakes, bok choy, mirin and tamari. Cover and cook 3 minutes.

Serve while hot!