These Basics never tasted this good before!

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.


The perfect fall recipe! Serves 4.

Ingredients: 2 medium butternut squash, peeled, cut in half and seeds removed 1/3 cup Ella's Porcini Mushroom Sage Olive Oil 1/4 cup honey 1 1/2 teaspoons Ella's OBX Tuscan Sea Salt  or OBX Sunshine Sea Salt 1 teaspoon cracked black pepper 5-6 sage leaves

Instructions: Preheat oven to 425°F. Place butternut, cut side down, on a baking sheet, and carefully slice multiple slits in the top, leaving 1/4 inch of ‘uncut’ squash at the bottom (to hold the squash together). In a medium bowl, whisk together oil and honey. Drizzle glaze over the squash and season with salt, pepper, and sage leaves. Roast squash for 20-30 minutes, or until tender. Remove from the oven and serve.

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