What’s for dinner? How about Favuzzi pasta sauce (we have 4 different ones) with spaghetti squash. Delicious. Healthy. Simple. We added micro greens, a little Garlic Olive Oil, chopped some mushrooms and topped with a little feta. #familydinner #whatsfordinner #oliveoil #oliveoilrecipes #foodie 
We are looking forward to REOPENING our Newmarket location on Monday, February 22 at 11 am. You can visit us at Upper Canada Mall or online for pickup inside Market and Co. Local delivery is also available. We have missed you Newmarket, Aurora and area friends!!! #oliveoil #balsamic #healthy #lovelocal #shoplocal #newmarketoliveoil 
Both Barrie Stores OPEN TODAY 10-5! More than just oil and vinegar!!! We hope to see you soon - we have missed you! 
Winter Squash with Whipped Ricotta Featuring Italian Fig Balsamic, Honey Ginger Balsamic and Blood Orange Olive Oil Ingredients: 2 tablespoons Blood Orange EVOO 1 tablespoon Honey Ginger Balsamic 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon salt pinch of black pepper 2 acorn or carnival squash, cut into halves 3/4 cup Fig Balsamic 1 cup whole milk ricotta 1/4 cup pepitas 2 tablespoon pomegranate arils Instructions: Preheat oven to 400°F. In a large bowl, combine olive oil, Honey Ginger balsamic, cinnamon, nutmeg, salt and pepper, whisk to combine. Add the squash halves and toss to coat. Transfer the seasoned squash to a baking sheet and roast for 15-20 minutes or until tender. While the squash are baking, bring Fig balsamic to a simmer in a small saucepan over medium heat. Once simmering, reduce heat to low and continue to cook until reduced into a glaze. Place ricotta in the bowl of a stand mixer fitted with the whisk attachment and beat until fluffy and smooth. To serve, dollop whipped ricotta over squash and drizzle with reduced balsamic. Sprinkle with pepitas and pomegranate for garnish and crunch. #healthyrecipes #delicious #healthy #oliveoil #balsamicvinegar #evoo #barrieoliveoil #newmarketoliveoil #foodie #gourmetfood #glutenfree #vegan #lovelocal #shoplocal #specialtyfoodstore 
Our customers are the BEST! We miss you and can’t wait to see you soon! Thank you so much for all your support 💚 #locallove #shoplocal #communitylove❤ 
Three tips for buying olive oil: 1. Make sure it's fresh. Olive oil doesn't get better with age. Use it well within its shelf-life of 12-18 months from crush date. 2. Quality matters. High-quality EVOO tastes delicious and boasts greater health benefits. Taste before you buy. 3. It's worth the price. Great olive oil costs more to produce. It's well worth the higher price tag. Trust your source. We are open in both Barrie stores now and reopening Newmarket next week. We would love to show you what we have in store. #fresholiveoil #realoliveoil #trustedsource #freshfruit #oliveoil #oliveoilsommelier #barrieoliveoil #newmarketoliveoil #italianoliveoil #spanisholiveoil #chileanoliveoil #turkisholiveoil 
OPEN IN DOWNTOWN BARRIE Mon- Fri 10-3 and beginning Saturday back to regular hours! We hope to see you soon! 
Vegetable Lasagna Featuring Ogliarola Italian Extra Virgin Olive Oil Ingredients: 2 cups ricotta 1/2 cup grated pecorino or parmesan 6 each garlic cloves, peeled and minced 2 tablespoons fresh basil, chopped (plus a little reserved for garnish) 1/2 teaspoon salt pinch of black pepper 2 tablespoons Italian Ogliarola EVOO, plus more for garnish 1 cup mushrooms, chopped 24oz jar marinara sauce 4 each zucchini, thinly sliced 1 1/2 cups mozzarella Instructions: Preheat oven to 400°F. Place ricotta on a large square of cheese cloth or in the centre of a clean tea towel. Bring the corners together and squeeze out as much moisture from the cheese as possible, discard liquid. Transfer ricotta to a large bowl and add grated pecorino, garlic, basil, salt and pepper, stir to combine. Heat oil in a large skillet over medium-high heat. Once hot, add mushrooms and sauté until soft and tender, 3-4 minutes. Remove the skillet from the heat and add the marinara sauce, stir to combine. Spoon 1/2 of the marinara into the bottom of a casserole dish and begin layering the lasagna. Start the first layer with a single, slightly shingles row of sliced zucchini. Spread zucchini with ricotta mixture (about 1/4 cup) and sprinkle with a little mozzarella. Repeat this process, filling the casserole 3/4 of the way to the top. For the final layer weave or interlace zucchini and sprinkle with any remaining mozzarella. Bake for 20-30 minutes or until melty and slightly golden on top. Remove from the oven and rest for 10-15 minutes or until firm. Slice and serve, garnish with a little fresh basil and a drizzle of Ogliarola. Vegetarian and gluten-free! serves 4-6 #oliveoil #italianoliveoil #oliveoilrecipes #locallove #shoplocal #vegetarianmeal ##healthymeals #whatsfordinner