There is such an explosion of Tangerine flavor in our new citrus oil that the vinegar can take a breather.

* Ingredients (4 servings) 1 large head Romaine lettuce
* ¼ c Black Olive Tapenade
* 1-4 oz. fresh Goat Cheese Medallion from Coach Farm (East Coast), or Cypress Grove (West Coast)
* ½ bunch Tarragon
* ¼ c Stonehouse Extra Virgin Tangerine Olive Oil
* Salt and freshly ground pepper to taste

1. Procedure After removing any discolored leaves, cut off the base of the head of Romaine about 2 “ from the bottom. The leaves will then separate. Place the lettuce in a bowl and fill with cold water. Agitate the leaves and lift the lettuce out and transfer to another container. Any dirt should remain in the bowl of cold water. Repeat this process until the bowl is clear of dirt. Dry the Romaine well in a salad spinner or by blotting it with clean towels.
2. Pick the Tarragon leaves off the stem. If dirty, use the same cleaning procedure as for the Romaine.
3. In a serving bowl, combine the Romaine, Tarragon, goat cheese and Tapenade with the Tangerine Oil. Toss until the lettuce and herb leaves are well coated. Season with salt and pepper to taste.

* 4 oz unsweetened chocolate
* ½ c. Stonehouse Blood Orange Olive Oil
* 2 c. sugar
* 2 tsp. vanilla extract
* 4 eggs
* 1 c. AP flour
* 1 c. walnuts or pecans, chopped (optional)

Procedure
1. Allow all ingredients to warm up to room temperature.
2. Position oven rack in the center, and preheat oven to 350 degrees
3. oil a 9×13 inch pan and line with parchment paper.
4. melt the chocolate in a double boiler, add the oil and stir until smooth. Cool completely.
5. stir in the sugar and vanilla.
6. beat in the eggs until homogeneous.
7. stir in the flour and nuts until just incorporated.
8. with a rubber spatula, scrape the batter until the pan, making sure that the batter is smoothed out to the edges.
9. bake 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before serving

* Ingredients 1 ½ quarts 500 ml milk (17.5 oz.)
* 500 ml cream (17.5 oz.)
* 8 egg yolks
* 200 g sugar (7 oz.)
* 1 vanilla bean, split lengthwise and scraped
* 75 ml of STONEHOUSE BLOOD ORANGE OLIVE OIL (2/3 cup)

1. Procedure Put the milk, cream, and the vanilla bean, split and scraped in a pan and place on the stove. Let the mixture come to a boil, then remove from the heat and let it cool for 1 minute.
2. Separate the eggs and combine the yolks with the sugar. Save the whites for another use.
3. Whisk the yolks with the sugar in a bowl until the mixture is very pale.
4. Add the hot milk to the yolk/sugar mixture and stir thoroughly. Return the mixture to the pan and place it back on the stove. Cook over medium heat while stirring with a wooden spatula. Pay attention to the inside edges of the pan, as the eggs will coagulate there first.
5. The cream is done when you dunk a wooden spoon into it and a finger drawn through it leaves a clear line.
6. Drain the mixture through a fine chinois into a bowl set over ice. Beat with spoon until no steam is emitted. When cool, pour into ice cream maker and add STONEHOUSE BLOOD ORANGE OLIVE OIL.
7. Follow ice cream maker instructions.

This simple vinaigrette works for any salad, all year round.

* 1/2 c. Stonehouse Blood Orange or Persian Lime Olive Oil
* 1/4 c. Stonehouse White Balsamic Vinegar
* 1 shallot, peeled and minced fine
* salt and freshly ground pepper to taste

Procedure:
Combine the vinegar, salt, pepper and shallot and let stand for 5 minutes. This time allows the vinegar to gently “cook” the shallot, thus mellowing the flavor. Slowly whisk in the olive oil until completely blended, and enjoy!

This dish is much better when prepared a day in advance.

* Ingredients 1 bunch kale, cut or torn in strips
* 75 ml Stonehouse Blood Orange Olive Oil
* 40 g chives, chopped
* 40 g mint, chopped
* freshly ground sea salt to taste

Procedure
In a stainless steel bowl, wilt the kale by crunching it by hand. Add the oil, herbs and sea salt, mix, and let it macerate for at least one hour.