These Basics never tasted this good before!

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.


3 cans buttermilk biscuits (not the ‘flaky’ kind)

1 cup granulated sugar

3 teaspoons cinnamon

1/2 cup (1 stick) butter

1/2 cup light brown sugar

1/2 cup Ella's Bourbon Maple Balsamic

powdered sugar for sprinkling on top


Preheat oven to 350°F. Coat a bundt pan with a little EVOO.

Cut each biscuit into quarters and, working in batches, place inside a plastic baggy filled with cinnamon and granulated sugar. Shake to coat.

Place coated biscuit pieces evenly throughout the bundt pan, filling it 2/3 full.

Place butter, brown sugar, and vinegar in a small pan and bring to a simmer, whisking frequently, over medium heat. Cook until the sugar has dissolved and the glaze is slightly thick.

Pour glaze over the biscuit pieces and place the bundt pan in the oven. Bake for 30-35 minutes or until biscuits are no longer doughy. Remove from the oven and let cool slightly (you need the bundt pan to still be a little warm to remove the monkey bread).

Invert the pan onto a cake plate or platter. Sprinkle with a little powdered sugar before serving.


Busting olive oil myths! Did you know the ideal frying point is 350 degrees? That is olive oil's sweet spot, making it a perfect frying agent.

Try out this olive oil fried chicken for well- seasoned, crispy perfection! This recipe is adapted from seasonstaproom.com.

Ingredients: 1 whole chicken, cut into 6 or 8 pieces

2 tablespoons Ella's OBX Bacon sea salt or Ella's OBX Tuscan sea salt

1 point 7 oz (1 tin) garlic seasoning

2 cups flour

2 tablespoons cornstarch

1 cup buttermilk

2 egg whites

2 tablespoons vodka

2 375 ml bottles of Ella's Picual or Picholine Extra Virginia Olive Oil


Place the chicken pieces on a large plate or platter and season with sea salt, let rest for 30 minutes at room temperature. Coat the chicken in 4 tablespoons of garlic seasoning and press to adhere.

While the chicken is coming to room temperature, prepare the breading station. Fill one bowl with the dry ingredients (remaining garlic seasoning, flour and cornstarch) and whisk to combine. Fill another bowl with buttermilk, egg whites, and vodka. Whisk to combine.

In a large dutch oven or fryer, preheat oil to 350 F.

While the oil is heating, dip the chicken pieces in the wet mix, transfer to the dry mix and press to adhere. Place chicken on a baking sheet topped with a wire rack and let rest, again, for 15 minutes (to better adhere to the breading).

Carefully place pieces of chicken (working in batches) in hot oil and fry for 12-15 minutes, flipping halfway through, or until crispy and cooked through (165F internal temperature). Remove from the fryer and place on a clean wire rack (with paper towels underneath) to drain.


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