These Basics never tasted this good before!

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!

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.

This salad includes an abundance of fall flavors, from the Maple Pecan Crunch topping to the Cranberry Walnut and Meyer Lemon dressing. This recipe is adapted from Seasons Taproom.


Maple Pecan Crunch:

1/3 cup pepitas or pumpkin seeds

1/3 cup pecans, chopped

2 tablespoons sunflower seeds

2 tablespoons maple syrup

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 bunch kale, stems removed and chopped (spinach is great substitute!)

3 each thick slices bacon, cooked and chopped

2 each apple, cored and sliced

1/2 cup bleu cheese, crumbled

1/2 cup dried cranberries

1/8 cup Ella's Cranberry Walnut Balsamic

1/4 cup Ella's Meyer Lemon EVOO


Preheat oven to 350°F.

Combine pepitas, pecans, sunflower seeds, maple syrup, cinnamon, and nutmeg in a large bowl and toss to coat.

Scrape mixture onto a parchment-lined baking sheet, place in the oven and bake until crisp, 10-12 minutes.

Remove from the oven and set aside to cool.

Combine kale, bacon, cheese, apples, cranberries, and maple nut crunch in a large bowl.

In a separate bowl, whisk together vinegar and oil.

Drizzle vinaigrette over the salad right before serving.


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