These Basics never tasted this good before!


1 -2 lbs of shrimp, peeled and deveined

2 chorizo sausages ( casings removed), can substitute 4-6 strips of bacon

1 cup of chopped yellow onion

4-6 garlic cloves

1 green pepper chopped

1 container of grape tomatoes

1 can of chopped tomatoes

2 TBSP of tomato paste

1 cup of white wine

1 small bottle of clam juice

2-4 TBSP of Garlic Chili EVOO

1 cup of Grits (stone ground preferred)

1/2 cup of shredded cheddar cheese

1/2 cup of chopped green onion or parsley


Break up chorizo sausage and brown in 2 TBSP of garlic chilli EVOO or cook bacon strips, drain excess drippings.

Add onion, garlic and green pepper to the pan and cook until softened

Add grape tomatoes and cook until softened, crush with the back of the spoon to release juices

Add tomato paste and cook for 2-5 minutes, add 1 can of chopped tomatoes, 1 cup of wine and reduce for 5minutes, add clam juice, bring to a slow simmer, add shrimp and cook until done.

Cook grits according to instructions, ( 4:1 water to grits) add 2 TBSP of garlic chili oil and cheese

Serve grits in a bowl with a generous hipping of shrimp and sauce and garnished with green onions.

This is a very simple dessert that can be prepared in minutes and is sure to impress your special someone on this Valentine Day.


1 lb of store-bought pound cake, sliced in 2" pieces, grilled on high heat to warm up and create grill marks

1 quart of strawberries, stems removed and halved

1 cup of heavy whipping cream

1 TBPS of sugar

1 TBSP of the zest of 1 lemon

1/4 cup of Ella's Olive Dark Chocolate balsamic

( if you are doing raspberries or a mix of berries, our raspberry chocolate or bittersweet chocolate w/ orange balsamics will work just as well)


Place strawberries in a bowl and add one of our Chocolate balsamics, toss to coat strawberries, let sit for about 15 min

Whip 1 cup of heavy whipping cream w/ sugar until stiff peaks are formed

Place a slice of grilled Pound cake on the plate, add Strawberries, 1 dollop of whipping cream and garnish w/lemon zest. Drizzle with some of the remaining balsamic.

Unlikely combo, but it is really tasty, easy to make and perfect for one pot Sunday Meal. Introduced to me by my French mother-in-law, Antoinette, so the dish is named after her.

4 veal cutlets, thinly pounded

1/2 cup of flour for dredging

1 TBSP of each: Garlic powder, oregano, salt

1 TSP of white pepper or regular crushed pepper

1/4 cup of Ella's Olive Gremolata EVOO, this really adds a lot of flavor (combo of garlic, lemon and parsley flavors)

1 can of chopped clams

1 dozen of fresh clams, rinsed

1 can of clam juice

Add olive oil to a pan and heat until oil is hot

1/2 cup of white wine

1/4 cup of chopped parsley

1/4 cup of butter

Mix flour garlic powder, salt, oregano, pepper together.

Dredge Veal cutlets in flour mixture, shaking off excess

Add olive oil to a pan and heat until oil is hot

Brown veal cutlets on both sides, remove from the pan

Add wine and reduce for 5 min, scraping off any residual flour and veal pieces

Add clam juice, chopped clams, lemon juice, and whole clams, cover, and cook until clams open. discard any un-open clams.

Reduce heat to slow simmer, add butter in pieces, stir until butter is incorporated

Add veal, any residual drippings into the sauce and heat through until warm.

Add chopped parsley and serve over your favorite pasta.

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( or 252-715-6548)




1171 Duck Road,

D-1 Duck, NC 27949


*Located inside the Scarborough Lane Shoppes



@ 2019 ELLA's Olive

All Rights Reserved.


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