Amphora Lafayette

For our spice lovers! This is our award winning, fused Cayenne pepper oil! It's being crafted as we speak and will be on tap in close to a month.. We make it by pressing early harvest organic olives with fresh Cayenne peppers. The aroma and the flavor profile on this oil is simply incredible. It certainly packs a punch! Drizzle over pizza, cook your eggs with it and toss your popcorn in it!

HONEY & BLOOD ORANGE BAKLAVA 1 lb. phyllo dough . For the filling: 6 ounces blanched almonds... 6 ounces roasted walnuts 6 ounces roasted pistachios 2/3 cup sugar 1 tablespoon fresh ground cinnamon 1 tablespoon fresh grated blood orange zest 1 cup + 1 tablespoon Fused Blood Orange Olive Oil For the syrup: 1 cup honey 1/2 cup water 1 cup fresh squeezed blood orange juice 1 cup sugar 1 cinnamon stick 2" strip of blood orange zest Preheat oven to 350 degrees F and grease the bottoms and sides of a 9x13 inch pan with Blood Orange Agrumato. Pulse the nuts with the sugar, orange zest and cinnamon in the bowl of a food processor until finely chopped. Unroll and cut the phyllo sheets in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, brush with blood orange olive oil thoroughly. Repeat the process until there are 8 sheets layered. Sprinkle 3 tablespoons of nut mixture on top. Top with two sheets of dough, blood orange olive oil, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into four long rows the make diagonal cuts. Bake in the center of the oven for approximately 50 minutes until baklava is golden and crisp. Make the syrup while baklava is baking. In a heavy saucepan, bring the water, sugar, and blood orange juice to a boil. Add honey, cinnamon stick and orange peel and simmer for about 20 minutes longer. Remove baklava from oven and immediately spoon sauce over it and allow to cool.

The countdown begins! We're just weeks away from the arrival of our beloved Northern Hemisphere oils. This green goddess below is our prized Spanish Picual. It's a crowd favorite and it literally tastes and smells as beautiful as it looks!

LEMON, BUTTER-OREGANO CHICKEN cup Butter Infused Olive Oil cup lemon juice 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce... cup Oregano or Rosemary Fused Olive Oil 1 teaspoon garlic powder 6-8 pieces of chicken, drumsticks, thighs, wings Preheat oven to 375 degrees F Combine the melted Butter Infused Olive Oil, lemon juice, Worcestershire sauce, soy sauce, Oregano Fused Olive Oil and garlic powder. Mix well. Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano olive oil mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter.

Here's a video of our beloved Portuguese Cobrancosa, "King Cobra", being made! This beautiful oil will be on tap shortly!

SPINACH, PORTOBELLO - SAGE SALAD 1 cup of grated hard Gouda (or cheese of your choice), divide into 2/3 cup and 1/3 cups. 4 medium Portobello mushrooms stems removed 1 medium bulb of fennel (green top removed... 1 small minced garlic clove 2 tablespoons of Traditional Balsamic Vinegar 2 teaspoons of Kosher salt Freshly ground black pepper cup of Mushroom and Sage infused Olive Oil or Rosemary Olive Oil lbs. 1lb of spinach leaves washed and stems removed. Preheat oven to 400 degrees (F). Make vinaigrette combine the Traditional Balsamic Vinegar, garlic, salt, black pepper in a large bowl. Slowly whisk in the Mushroom and Sage infused Olive Oil and the 2/3 cup of grated cheese. Place mushrooms on a baking sheet gill-side down and brush with 3-4 tablespoons of the vinaigrette. Roast for 25-30 minutes in the oven until the mushrooms are tender. Shave fennel into paper thin slices and drizzle the remaining half of the vinaigrette. Add spinach to a bowl with the rest of the vinaigrette and toss. Place spinach in the center of platter in the form of a pile. Cut mushrooms while they are still warm, slice them thinly on the bias. Arrange the mushroom on top of the spinach and garnish with the remaining cheese shavings, serve immediately.

It's been a difficult year to say the least! Give someone one of our unique and delicious sample packs and brighten up their day!

Tuscan Herb PANZANELLA SALAD 4 cups crusty French bread, torn into 1 pieces 3 cups ripe tomatoes cut into 1 dice 8 oz. mozzarella fresca cut or torn into 1 pieces (optional)... 1/3 cup Tuscan Herb or Gremolata Olive Oil 3 Tablespoons Oregano, Sicilian Lemon White Balsamic, Traditional Balsamic, or your favorite vinegar cup fresh basil leaves, torn 1 teaspoon salt Fresh ground pepper to taste In a bowl large enough to hold the tomatoes and cheese, combine the vinegar with salt and whisk to combine. Add the Tuscan Herb Olive Oil and whisk to make a simple vinaigrette. Add the tomatoes and cheese, turning to coat thoroughly with the vinaigrette. Allow to marinate at room temperature for 30 minutes. To plate, in a large bowl, add the torn bread to the tomatoes and cheese along with all the accumulated liquid from the marinade. Add torn basil and adjust seasoning with fresh ground pepper to taste and additional salt if necessary. Gently toss until the bread is just moistened. Serve at room temperature. Serves 6

This lucky customer took home the very first bottle of our polyphenol packed South African Favolosa! It specs out at an impressive 644! This is quite literally one of the healthiest oils on the planet and this gentleman looks thrilled to have it!

Humbled when we receive unsolicited shoutouts from medical professionals! RD approved, food is medicine! https://instagram.com/stories/amphoranueva /2405001692405074551?utm_source=ig_story_item_share&igshid=19db8xoogz54s

A refreshing mocktail from our buddies Cambiati Wellness Programs!

RAINBOW SPRING ROLLS 7-8 rice spring roll papers 1 medium beet (skin removed and finely grated) 1/2 yellow and red pepper (seeded // thinly sliced) 1 cup carrots (grated or thinly cut)... 1 ripe mango (sliced/ grated) 1 large bunch mint leaves 1 large bunch cilantro (cut from stems) 8 ounces extra-firm tofu or cooked rice noodles Dipping Sauce 2 tablespoon of Honey Ginger Balsamic Vinegar 1 Tbsp Amphora Toasted Japanese Sesame Oil 1 Tablespoon Soy Sauce Cut or shred veggies and set aside for easy assembly. Add hot water to a large shallow dish and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with. Transfer to a cutting board or hard surface for assembly. Add carrots, peppers, mango, beets, and a healthy handful each cilantro and mint (and any other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh. Combine Honey Ginger Balsamic Vinegar, Sesame Oil, Soy Sauce in a small cup for dipping.

Stuffed Mushroom Caps Florentine 6 medium portobello mushroom caps 1 lb. bulk Italian sausage 1 medium onion, diced... 4 cups fresh baby spinach leaves 1 cup panko bread crumbs (1/2 cup reserved for topping) 1 1/2 cups shredded mozzarella cheese 1/2 cup freshly grated parmesan 1/4 cup garlic, Gremolata or Tuscan Herb Olive oil + 2 tablespoons 1/2 teaspoon red chili flakes (optional) kosher salt and freshly ground pepper to taste Preheat oven to 350 F. Line a 13"x 9" pan with parchment paper. Remove any gills from mushroom caps along with any remaining untrimmed stem that may be attached and reserve. Brush the inside of the caps with two tablespoons of garlic olive oil. Season with salt and pepper to taste and arrange mushroom caps stem side up in prepared pan. Add 1/4 cup garlic olive oil to a large saute pan over medium heat. Brown sausage, breaking up any large pieces as it cooks. Add onion, reserved mushroom trimming (optional), and chili flakes to the pan. Saute until onion becomes translucent. Add baby spinach and saute for two minutes until fully wilted. Remove pan from heat and add one cup of mozzarella cheese and 1/2 cup breadcrumbs to the sausage mixture, stirring to incorporate well until cheese begins to melt. Taste for seasoning and adjust accordingly with salt and pepper. Spoon two tablespoons (or enough to generously fill each mushroom cap) into the portobello caps. Top each cap with a pinch of reserved mozzarella, followed by a pinch of parmesan, and finish with a teaspoon of reserved panko bread crumbs. Bake in the center of the oven for 25-30 minutes until the tops are golden brown, and the mushrooms are fully cooked through. Serves 6

Cocktail Time! Elderflower Gin Fizz - Shot of Good Gin... - Fresh Lime Juice - 2 Tbsp Elderflower White Balsamic - Sparkling Water - Ice - Fresh Mint or Rosemary Optional See more