Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract. Lightly beat eggs with lemon olive oil, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, for 2 minutes while whisking constantly. Remove from heat and whisk in the butter olive oil until smooth.

In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.

Macerate (soak) the fresh berries in the peach balsamic for 15 minutes before assembling the trifle.

Cut one pound cake loaf in to one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish. Use a pastry brush to dab the Peach balsamic on the pound cake. Next, layer with 1/2 cup of lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries. Repeat these layers two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for three hours before serving Garnish with fresh berries and a mint sprig.

Cook orzo according to package instructions, rinse with cold water and set aside.

Place tomatoes, feta cheese, cucumber, olives and oregano in salad bowl.

Drizzle Neapolitan Herb balsamic and Olive oil over salad. Toss to coat evenly.

Salt and pepper to taste. Enjoy!

Place the Tuscan Herb olive oil in a heavy dutch oven pan and heat over medium to medium-high heat.

Place beef roast in pan and brown on all sides.

Add shallot and garlic and allow to lightly brown, then add mushrooms and cook until tender.

Add red wine or broth, water, A-1 Sauce, tomatoes, potatoes and carrots to dutch oven.

Stove top over low heat for 3-4 hours,

Crock pot on low for 8 hours or high for 4 hours

Oven set at 250-300° for 2-3 hours.

Roast will be very tender when done. Serve with red wine, a salad and a loaf of crusty bread with Organic Tuscan Herb olive oil & Traditional balsamic for dipping!

The day before, place beef tenderloin in a bag and pour the Espresso balsamic and the Harissa olive oil over the meat. Release any air from the bag and seal. Place in refrigerator and allow to marinate overnight.

To prepare beef tenderloin, remove from bag and coat the tenderloin with sea salt and pepper or with your favorite steak seasoning. Allow meat to warm up to room temperature. Preheat oven to 400 F.

Place tenderloin on a flat roasting pan and place in preheated oven. Allow to cook for 45 minutes to an hour or until meat thermometer inserted in middle of tenderloin reads 130 degrees.

Allow to rest for 10 minutes before slicing. Slice into medallions that are 1/3 to 1/2 inch thick. Fan out the slices on a serving platter and top with Mushroom Sauce. The thinner end pieces will be more well done and the center will be medium rare, so everyone can find a piece to their liking.

Place one package of sliced mushrooms in a saute pan with The Spicy Olive’s Garlic olive oil.

Turn stove to medium high and cook mushrooms. Add 1/3 cup of Espresso Balsamic and 2 Tablespoons of Harissa olive oil. Add 2 Tablespoons of A-1 Sauce.