Share a Recipe
We hope your love our products just as much as we do! Please share a recipe so the community knows the best ways to enjoy our oils or scroll down to see our current collection of recipes and flavor ideas.
Simple Dip
All of our oils can be enjoyed as a simple appetizer. Simply serve with your choice of bread (we love French) and dip! All the flavor is in the oil so no need to add any spices. Customers also tell us they like this with a little balsamic vinegar.
Texas Pecan & Basil Pesto
2 cups fresh basil leaves
½ cup pecans
2 large cloves garlic
1–2 chiles (jalapeños or serrano), seeded and chopped (optional, for heat)
½ cup grated Parmesan cheese
½ cup Comfort Infusions Garlic/Basil EVOO*, plus more as needed
Salt and pepper to taste
1. Place the basil leaves and pecans in the bowl of a food processor and pulse several times until chopped.
2. Add the garlic, chiles (if using), and Parmesan cheese, pulsing a few more times.
3. With the food processor running, slowly stream in the olive oil until a smooth paste forms, scraping down the sides as needed.
4. Stir in salt and pepper to taste.
5. Store in an airtight container in the refrigerator, topping with a thin layer of olive oil to prevent browning.
*Alternatively, use Calabrian peppers/Basil/Garlic EVOO
Cilantro & Pecan Pesto (Pesto Texano)
2 cups packed cilantro leaves
1–2 cloves of garlic, crushed
1 jalapeño or serrano pepper, seeded and chopped
½ cup pecans
Juice from 1 lime
1 tsp salt
1 pinch of cumin
¼ cup grated Parmesan cheese
¼ cup Comfort Infusions Calabrian peppers/Basil/Garlic EVOO, plus more as needed
1. In a food processor, pulse the cilantro, garlic, jalapeño, nuts, lime juice, salt, and cumin until well blended.
2. Add the Parmesan cheese and pulse again.
3. With the food processor running, slowly add the olive oil in a steady stream until the desired consistency is reached.
Both pestos are highly versatile and can be used in numerous ways:
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Toss with hot pasta or use as a spread on sandwiches.
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Serve as a dip with tortilla chips or crostini.
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Stir into cooked rice or use as a condiment for grilled chicken, fish, or shrimp.
Caprese Salad
Fresh tomatoes
Mozzarella
Dressing:
3 parts Comfort Infusions Garlic/Basil EVOO
2 parts Comfort Infusions balsamic vinegar
1. Slice tomatoes and mozzarella to desired size. Arrange them together on a plate or in a bowl.
2. Mix the olive oil and vinegar gently to form a consistent dressing.
3. Drizzle the dressing over the tomatoes and mozzarella to desired taste.
Roasted Carrots
1 lb bag mini carrots (from refrigerator or thawed)
2 tablespoons Comfort Infusions rosemary/garlic EVOO
Optional: black pepper to taste
1. Toss carrots in EVOO, bake at 375 for 20 minutes, or until tender.
Fried Rice
3 tablespoons Comfort Infusions Garlic/Onion/Ginger Pecan Oil, divided
2 eggs
2 cups cooked white rice
1 cup frozen veggies of choice
1 tablespoon soy sauce
(Optional) 6 ounces of your choice of poultry or red meat
1. Scramble eggs in 1T pecan oil. Set aside.
2. Cook frozen veggies in a large pan or wok with 1T pecan oil, sautéing until veggies are tender. If using meat, slice and add to pan while the veggies are cooking, making sure to cook fully.
3. Add the rice and scrambled eggs with additional 1T pecan oil, mix evenly. Turn heat to low and mix for an additional 2 minutes.
4. Finish with 1T soy sauce.
Mouth-watering uses for our Garlic/Onion/Ginger Pecan Oil!
Ginger-Garlic Pecan Oil Vinaigrette
2 Tbsp Comfort Infusions Garlic/Onion/Ginger Pecan Oil
1 Tbsp rice vinegar or apple cider vinegar
1 tsp honey or maple syrup
Splash of soy sauce or tamari
Black pepper
Great on: arugula, shaved fennel, other bitter greens, grain bowls, roasted sweet potato bowls, or cold soba noodles.
Drizzle for Roasted Veggies (post-roast!)
Roast veggies and finish with Calabrian peppers/Garlic/Onion/Ginger Pecan Oil.
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Carrots, Brussels sprouts, squash, or green beans
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Lemon zest + flaky salt after drizzling
The nutty pecan + ginger combo is especially amazing on carrots.
Silky Noodle Toss
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Cook rice noodles or wheat noodles
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Toss warm noodles with:
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1–2 Tbsp Garlic/Onion/Ginger Pecan Oil
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Soy sauce
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A splash of noodle water
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Chili crisp (optional)
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Scallions + sesame seeds
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Think halfway between lo mein and ginger-scallion noodles.
Ginger-Pecan Oil Marinade
Great for chicken thighs, tofu, shrimp, or pork.
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2 Tbsp Garlic/Onion/Ginger Pecan Oil
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1 Tbsp soy sauce
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1 tsp rice vinegar
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1 tsp brown sugar
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Optional: grated fresh ginger if you want extra punch
Marinate 30 min → grill, roast, or pan-sear.
Warm Oil Drizzle for Fish
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Pan-sear salmon, trout, or halibut
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Gently warm the Garlic/Onion/Ginger Pecan Oil (don’t fry)
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Spoon over fish + add lime or lemon juice
This feels restaurant-y with almost no effort.
Mashed Potatoes or Rice Upgrade
Swap butter for:
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Warm Garlic/Onion/Ginger Pecan Oil
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Splash of milk or stock
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White pepper
Especially good with ginger-forward Asian-inspired meals.
No Knead Focaccia Bread
1 1/2 c warm water
2 t sugar
2 1/4 t active dry yeast (one packet)
3 1/2 C ALL PURPOSE FLOUR
6 T Comfort Infusions Garlic Rosemary Olive Oil, divided
1 t kosher salt, plus more for topping
1. In a large bowl, gently whisk together the warm water, sugar, and yeast to combine. Let rest for 5-10 minutes, until the mixture is foamy and bubbly.
2. Add in the flour, 2 tablespoons olive oil, and 1 teaspoon kosher salt to the yeast mixture. Use a rubber spatula to mix the mixture together until well combined. Continue stirring and folding the dough over on itself for about a minute; the dough will be very sticky.
3. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature until it had doubled in size; about an hour.
4. Use your hands to grease the bottoms and sides of a 9 x 13 inch baking pan with 2 tablespoons of olive oil. Then, use your greased hands to transfer the dough to the baking pan, spreading the dough so it mostly covers the bottom of the pan.
5. Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise for about 45 minutes. During the last few minutes of rising, preheat the over to 425 degrees.
6. After the dough has risen, drizzle remaining 2 tablespoons of olive oil over the top of the dough. Use oiled fingers to dimple the dough by pressing your fingers down into the dough all the way to the bottom of the pan. Continue to do this all over different parts of the bread. Sprinkle on some kosher salt.
7. Bake the focaccia on the center rack in preheated over for 20-23 minutes until golden brown on top. Let cool in pan on wire rack for 10 minutes before slicing and serving. May be stored in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Adapted from Love & Lemons
Vegetable Medley
1. Lightly drizzle the olive oil (I like the Calabrian Peppers/Garlic/Basil EVOO) into a preheated pan. Add the broccoli, cauliflower, and carrots (Other vegetables work as well) seasoning gently with freshly ground black pepper and a pinch of sea salt.
2. Sauté over high heat for approximately 40 seconds to enhance their natural flavors. Then, deglaze the pan with a small splash of water to help soften the vegetables.
3. Once they are tender yet vibrant, transfer to a serving dish and finish with a delicate drizzle of olive oil for added richness and aroma! Fantastic by itself or as a side for protein.
Submitted by Rick