These Basics never tasted this good before!

A delicious twist on your classic mashed potatoes! Recipe adapted from Millpress Imports.


2 lbs. baking potatoes

2 tablespoons Ella's Garlic EVOO (plus 1 tablespoon for roasting the garlic)

1/2 tablespoon salt

1 head garlic, top removed

1/2 cup cream cheese, cut into small cubes

1/2 cup warm half and half (plus a little extra depending on how creamy you like your mashed potatoes)

salt and pepper to taste


1 tablespoon Ella's Bacon EVOO

1/2 cup bacon, cooked and chopped

2 cups corn flakes

1/2 teaspoon salt

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika chopped parsley for garnish


Preheat oven to 400°F.

Place potatoes on a baking sheet and drizzle with 2 tablespoons of olive oil and season with salt. Place garlic in the center of a small piece of foil and drizzle with the remaining tablespoon of oil, bring the corners of the foil together and seal, creating a little pouch. Place the garlic on the baking sheet with the potatoes. Roast garlic for 15-20 minutes, or until golden brown, remove from the oven and set aside to cool. Bake potatoes for 30-45 minutes or until fork tender.

While the potatoes are baking, combine topping ingredients together in a large bowl (olive oil, bacon, corn flakes, salt, onion powder and paprika), toss to coat. Place on another baking sheet and toast, in the oven, for 2-3 minutes. Remove from the oven and set aside to cool.

Once the potatoes are done, remove from the oven and let rest for 5 minutes.

Using an oven mitt to help hold the hot potatoes, remove the peel and place peeled potatoes in a large bowl. Remove roasted garlic cloves from their husks (you can squeeze the bottom of the garlic bulb to help remove the individual cloves) and add to the bowl with the potatoes.

Add cream cheese and half and half, mash using a potato masher until smooth and season with salt and pepper to taste. Spoon mashed potatoes into a serving bowl or platter and sprinkle with the corn flake-bacon topping before serving.

Garnish with parsley, and enjoy!

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Recipe from Millpress.com

The most perfect Thanksgiving stuffing featuring Ella's Sage and Porcini Mushroom EVOO.

serves 4-6


6 cups sourdough bread, cut into cubes

1 each butternut squash, peeled, seeded and medium diced

1 lb. Italian sausage links (about 4)

4 tablespoons Ella's Porcini Mushroom and Sage EVOO, divided

1 leek, sliced


Preheat oven to 350°F.

Place bread cubes on baking sheets and toast in the oven until crispy, about 10 minutes.

Remove from the oven and set aside to cool.

Place squash and sausages on another baking sheet and drizzle with 2 tablespoons of oil. Place in the oven and bake until squash is tender and sausages are cooked through.

Remove from the oven and let rest for 5 minutes before slicing sausages.

Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add leek, shallots and garlic and sauté until tender and fragrant, 2-3 minutes.

Place bread cubes, squash, sausages and veggies in a large bowl. In a separate bowl, combine stock, eggs, salt, pepper and rosemary, whisk to combine.

Pour mixture over the other ingredients and toss to combine.

Transfer stuffing to a casserole or baking dish and cover with aluminum. Place in the oven and bake for 30 minutes.

Remove foil and continue to bake for another 30 minutes, until topping is crispy.

Happy eating!

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This recipe, adapted from Millpress Imports, is the perfect combination of fire and sweetness!

Serves 4.



1/2 gallon water

1/2 cup salt

1/2 cup brown sugar

1 cup Ella's Habanero & Honey Balsamic

1 whole chicken (about 4-5lbs.)

3 tablespoons Ella's Blood Orange EVOO

Garnish: fresh herbs, citrus wedges and habanero peppers (optional)


- Combine water, salt, sugar and Ella's Habanero & Honey Balsamic in a large pot over medium-high heat.

- Heat brine, whisking occasionally, until the sugar and salt dissolved.

- Remove from the heat and let cool to room temperature.

- Place chicken in a large pot or dutch oven and cover in brine.

- Cover the pot (plastic wrap will do) and refrigerate.

- Refrigerate for a minimum of 24 hours or, up to, 3 days.

- Preheat oven to 425°F. Place a rack in the middle of the oven.

- Remove chicken from the brine, rinse and pat dry with paper towels.

- Place chicken in a roasting pan and brush with 1 tablespoon of Ella's Blood Orange EVOO.

- Roast chicken for 1 1/2 hours, brushing the chicken with oil every 30 minutes, until cooked through (internal temperature reaches 165°F).

- Remove from the oven and let rest for 5 minutes before serving.

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