Delicious Apple Pecan Stuffing!

By Katie Shernan
on November 11, 2021

Delicious Apple Pecan Stuffing!

There is no reason to skimp on flavor during the holiday season. This Apple Pecan Stuffing recipe has so much flavor that you'll probably want to double the recipe. You'll definitely want to put this on your leftover Turkey sandwiches!

Mushroom & Sage EVOO and Granny Smith Apple Fruit Vinegar are always available online or in store.
Apple Pecan Stuffing from Port Plums

Tasty Herb Mashed Potatoes with Crispy Bacon Topping

By Katie Shernan
on November 03, 2021

Tasty Herb Mashed Potatoes with Crispy Bacon Topping

"I'll bring a side dish!"

Have you ever told someone you'll bring the side dish to a gathering then realize you have no idea what you're going to make?

We got your back!

This classic mashed potato recipe is enhanced with Gremolata EVOO and Bacon EVOO

Herb Mashed Potatoes with Crispy Bacon Topping - Port Plums

Easy Tangy Harissa Roasted Nuts

By Katie Shernan
on November 03, 2021

Tangy Harissa Roasted Nuts - Port Plums

It's amazing how something so simple can make such a big impression. Tis the case with these Tangy Harissa Roasted Nuts!

When combined, these 10 ingredients will create that 'can I have that recipe' moment at any holiday party. We'll leave it up to you whether you share it or not!

Harissa EVOO and Citrus Mint Balsamic are available online or in-store!
Tangy Harissa Roasted Nuts Recipe - Port Plums

Take Your Turkey Chili to the Next Level With Two Simple Ingredients!

By Katie Shernan
on September 17, 2021

Port Plums: Slow Cooker Turkey & Veggie Chili Recipe

Is there anything better than a bowl of warm chili after a day full of fun fall activities?

It's absolutely amazing how putting together a bunch of common ingredients can come out tasting so delicious...tis the case with chili!

Looking to add a little variety to your chili? All it takes is two additional ingredients - Chipotle EVOO and Chocolate di Torino Balsamic Vinegar. A 60ml bottle of each is all you need to add extra flavor to your chili. The recipe for this delicious spin on Turkey Chili is below (if you right click on the recipe and save it you should be able to print it for future reference.)

Happy fall and enjoy!

Port Plums: Recipe for Slow Cooker Turkey & Veggie Chili

Soup of the Season

By Liz Strauss
on November 20, 2020

Soup of the Season

Imagine the ultimate soup of the season, stocked with vegetables, rich flavor, and our favorite, EVOO. Stay warm and cozy with this Soupe au Pistou recipe, perfect for the cooler evenings with your family!

Soupe au Pistou

Recipe and photography by Christopher Kimball's Milk Street


8 oz dried pinto beans

kosher salt and ground black pepper

1 pint cherry tomatoes

1 medium leek, white and light green parts only, quartered lengthwise and thinly sliced

1 medium head of garlic, top 1/3 of head cut off and discarded, plus 5 medium garlic cloves smashed and peeled

2 bay leaves

1 teaspoon dried thyme

1 oz fresh basil

1 oz parmesan, roughly chopped

3 tablespoons extra virgin olive oil, divided (we'd recommend either our Arbosana or Hojiblanca extra virgin olive oil!)

2 tablespoons pine nuts

4 oz small pasta, such as elbows

1 medium carrot, peeled and chopped into 1/2 inch pieces

1 small zucchini, chopped into 1/2 inch pieces 


In a large bowl, combine the beans with 8 cups water and 1 tablespoon salt. Stir, then let soak at room temperature for at least 12 hours or up to 24 hours.

Drain the beans and add them to a large pot along with the tomatoes, leek, garlic head, bay, thyme and 9 cups water. Bring to a boil over medium-high, then reduce to medium and cook, uncovered, stirring occasionally and adjusting heat to maintain a simmer, until the beans are tender, 45-55 minutes.

Meanwhile, in a food processor, combine the basil, Parmesan, 2 tablespoons of oil, the garlic cloves, pine nuts and ½ teaspoon salt. Process until the mixture has a spreadable consistency, 30 to 60 seconds, scraping the bowl as needed. Transfer the pistou to a small bowl and set aside.

In a small saucepan over medium, head the remaining 1 tablespoon olive oil until shimmering, Add the pasta and cook, stirring often, until toasted, about 3 minutes. Remove from the heat and set aside.

To the beams, add the carrot, 4 teaspoons salt and ½ teaspoon pepper. Continue to cook, stirring occasionally, until the carrots are barely tender, 5 to 7 minutes. Stir in the toasted pasta and zucchini, then continue to cook until the pasta and zucchini are tender, 6 to 10 minutes.

Remove and discard the bay. Using tongs, remove the garlic head from the pot and squeeze the base of the head to release the cloves into the pot. Using the tongs, gently squeeze any tomatoes that are still whole so they burst. Taste the soup and season with salt and pepper. Ladle the soup into bowls. Swirl 1 tablespoon of pistou into each, serve with remaining pistou on the side.

Recipe and photography courtesy of Christopher Kimball's Milk Street

Our Visit with Milk Street

By Liz Strauss
on September 12, 2019

Our Visit with Milk Street

Last fall, we partnered with Christopher Kimball’s Milk Street. Culinary magazine, school, public television show, and podcast, Christopher Kimball’s Milk Street has altered the way individuals have tackled their culinary endeavors. Through their innovative expertise and approach to the culinary world, the Milk Street team is dedicated to bringing ease to intimidating recipes.

After visiting the Milk Street studio in Boston last month, we were exposed to that very ease Christopher Kimball uncovered a few years back.

The key is making cooking as simple as possible, as Rosemary Gill, Milk Street’s Director of Education, explained to us. This compliments our business’ mission completely. We provide you with quality olive oils and vinegars, and even the tools necessary in making the most delicious meals you’ve ever cooked up yourself, and in the simplest manner. In fact, we wanted to make it just that much easier for you by getting an inside scoop on how the pros do it.

Cook Like a Pro

Contrast is the cornerstone of Milk Street’s culinary art. Gill stressed to us nothing but contrast, and for good reason. By this term, she means throwing together different flavors and different textures.

via Maggie Griffin

“You get a lot of meals that are sort of one note, you know, they are overwhelmingly soft or chewy,” she explains. For example, she suggests that for mashed potatoes you could throw in some chopped chives. “You get more dimension…” she reveals. “We’re using contrast in order to elevate and draw more attention to the main ingredient.”

One of the most important lessons Gill teaches her students is knowing how to analyze what’s missing, and knowing when you’ve put too much of something in a dish.


Let’s Get Started!

We all know that cooking can seem dreadful after a long day at work, or if you simply just don’t know where to start. This is precisely what Milk Street hopes to help individuals with through the “Milk Street: Tuesday Nights” cookbook. The cookbook is there for you to create outstanding meals in a reasonable amount of time, just perfect for the middle of the week. Starting off with meals such as those listed in the cookbook are a great starting point. Then, just keep cooking!

via Maggie Griffin

“You’ve got to make it a habit,” Gill advises to those who want to get into cooking. She also suggests that if you are interested in global cuisines, to choose one at a time and cook just from that region for a month or two. “You’re going to start seeing some similarities and you’re going to start understanding how flavors are put together… you’re just going to be building your library,” she says.

Using One of Our Favorite Ingredients: Olive Oil

One recipe that Gill loves herself is the Cantonese Steamed Fish from “Milk Street: Tuesday Nights,” because of the technique it requires. Sometimes, she’ll make it with a Mediterranean flavor profile, which is when she’ll utilize olive oil.

Gill also tells us her favorite ingredients to add to olive oil:

  1. Za’ atar
  2. Lightly crushed fennel & coriander seeds
  3. Cracked fennel seeds & thyme or oregano

 (Hint, hint: We sell some of these!)

We hope that our customers can utilize a variety of these tips to create new skills in the kitchen. Whether you cook up a new “Tuesday Night” dinner, or try one of our olive oils for the first time, leave your thoughts in the comments below.
We’d love to hear what you think!










Photos by Maggie Griffin

What is Rosé Balsamic Vinegar and How Do I Use It?

By Katie Shernan
on July 26, 2019

What is Rosé Balsamic Vinegar and How Do I Use It?


Rosé Balsamic Vinegar is a delicious treat that highlights everything we enjoy about rosé wine: bright acidity and soft, subtle aromas of crabapple, watermelon, raspberries, strawberries, and wet stone. Unlike traditional balsamic vinegar which is typically made from a combination of Trebbiano, Lambrusco, and/or Sangiovese grades, Rosé Balsamic is made from the Pinot Nero (Pinot Noir) grape variety. This grape produces earthy, but elegant wines that translate beautifully into a well-balanced, clean, cool, crisp and dry vinegar. For a delicious vinaigrette, combine it with your favorite olive oil and Dijon mustard. The velvety consistency will lovingly caress everything from salad greens to grill-bound asparagus and seafood.

Excellent Complements
Nicoise Salad
Light Vinaigrettes
Goat Cheese
White Asparagus
Mixed Drinks & Spritzers
Ideas for Use
Combine Rosé Balsamic with any suggested olive oil pairings for a great salad dressing.
Combine Rosé Balsamic with Chipotle, Harissa, or Mushroom & Sage olive oil for a pork or poultry marinade.
Serve Rosé Balsamic over ice with vodka or sparkling water.
Use Rosé Balsamic as a glaze on seafood.
Use Rosé Balsamic in a vinaigrette to dress warm fingerling potatoes or sautéed haricot verts and sprinkle with chopped chives.
Drizzle Rosé Balsamic over sautéed herbed zucchini.

Guest Blogger: Food Sensitivity and How It Can Affect Us

By Maggie Griffin
on November 14, 2018

Guest Blogger: Food Sensitivity and How It Can Affect Us

At Port Plums, we often receive a lot of questions about how olive oil and vinegar can be included in certain diets, thus impacting different ailments and allergies. In her article, Dr. Alia Elias explains how recognizing food sensitivities can improve our health and help us understand what our bodies truly need to remain strong.


Food sensitivities and resulting conditions affect at least 100 million people worldwide. In the US about 50 million people suffer from food sensitivities and the prevalence has increased to more than 50% in adults and more than 70% in children in the past years. These numbers continue to be on the rise.

Food sensitivities are the underlying cause of endless chronic conditions including digestive issues such as IBS, Crohn’s, or Ulcerative Colitis, hormonal imbalances, weight gain or difficulty losing weight, skin conditions, arthritic conditions, autoimmune disease, low energy, fatigue, migraines, anxiety, depression and blood sugar issues. Any health issue with increased inflammation can be exacerbated by exposure to foods that negatively affect your immune system. This is because the vast majority of disease can be boiled down to one thing - inflammation.

Inflammation is a general term that refers to the actions of the immune system that includes various cell types and specific proteins that work together to fight infection or any potential “invaders”. There are different potential ways that your body can have an immune response to a food. This can be confusing, but basically food “allergies” and food “sensitivities” are completely different reactions.

Our immune system produces antibodies, or immunoglobulins (IgM, IgA, IgG, IgE and IgD) in response to food, food additives and chemicals, as well as environmental substances (which are all called antigens). When outside antigens enter our body, our immune system has to decide if they can stay or if they should be attacked. It does this by labelling proteins on the surface of the antigens so that certain immune cells can be called into action. It is this protein marker that elicits an overreaction by a specific immune compound. The specific type of immune compound called into play is what determines the type of reaction that is going to happen.

In the case of a food allergy, there is an overreaction to a particular food by the Immunoglobulin E (IgE) that occurs typically within seconds or minutes from the time of exposure to a couple of hours later. This is called an immediate reaction. Anything can be a food allergy, however common ones are eggs, shellfish, milk and tree nuts. The resulting reaction can be mild or severe; mild can look like allergies with congestion, itchiness or mild swelling of face or lips or wheezing, or there can be abdominal cramping and diarrhea or vomiting. In severe reactions, there can be more severe swelling, including the throat, and in worst cases a respiratory reaction in life-threatening anaphylaxis.

 Food sensitivity reactions, on the other hand, are mediated by IgG antibodies and a compound called Complement which are bound to immune complexes. A significant action of Complement is to recruit inflammatory cells to the area. Therefore, it contributes to tissue inflammation and symptomatology. These reactions, mediated by IgG, are called delayed hypersensitivity reactions because they can occur anywhere from hours to days after ingestion. Because the result isn’t immediate, the symptoms are more difficult to discern. These insidious symptoms such as a slow onset of lethargy or fatigue can be nearly impossible to pair with a previously ingested food. Since food sensitivities aren’t immediately life threatening like food allergies, they are often dismissed and not readily recognized, especially conventionally. However, these food sensitivities that are often ignored can have a great impact on your long-term health.

If we are eating several foods that are causing this IgG reaction on a regular basis, there will always be an underlying level of inflammation in the body. These foods are not only uncommon allergens, but they can be anything at all. The healthiest foods, with an example of wild salmon or broccoli, can cause this reaction as any other food can. Over time, this inflammation will reach a sort of threshold that will result in tissue damage and symptomatology.

The digestive system is integral to all of this inflammation because a large percentage of the body’s immune system resides within the tissues surrounding the gut. This is because the gut is a very essential barrier between the inside of the body and the outside world. The entire gastrointestinal tract from beginning to end is essentially one continuous tunnel. Nutrient absorption occurs at the level of the small intestine and the barrier is what allows nutrients to come in and all else to stay out of the gut.

Leaky gut, also known as increased intestinal permeability, occurs when the integrity of the lining of the intestinal tract is compromised. In a healthy state, the gut lining, made up of enterocytes, has a tight barrier that controls what is able to be absorbed. When enterocytes or the proteins that form bonds between them are damaged, microscopic holes are formed. Then bacteria, viruses, toxins and partially digested food from the gut are able to penetrate the tissues and escape into your bloodstream and also to the immune cells of the gut. These “foreign objects, or invaders”  are marked by the immune system as pathogens and attacked. More immune cells from the gut-associated lymphoid tissue (the immune system in the gut) are recruited. When large amounts of pathogens escape, other parts of the body such as the liver contribute to the response, increasing the systemic inflammation and gearing up the immune system. Bacteria particles and toxins cause generalized inflammation by stimulating the release of chemical messengers that travel in the blood and tell white blood cells to attack. These chemical messengers are called inflammatory cytokines and are responsible for widespread inflammation because there is not a specific target tissue. This resulting immune activation with immune complexes being formed causes further destruction to the gut barrier. Now a vicious cycle is occurring where more and more food proteins and pathogens are going in and the gut is getting more damaged. This in turn causes further food sensitivities, or reactions to more and more foods, as the immune system is working overtime. Probiotics play a role here, as growing evidence suggests that the gut microbiome is a key factor of the gut barrier. Probiotics may be able to reverse leaky gut by enhancing the production of proteins in the gut lining.

How can this scenario affect the rest of the body and cause any number of chronic conditions? These immune complexes won’t just stay local to the gut but will also travel in the bloodstream to distant areas including joints, skin, nervous tissue or endocrine tissue. They can travel virtually anywhere in the body, causing tissue damage. In individuals with a genetic predisposition, a leaky gut may allow environmental factors to enter the body and trigger the initiation and development of autoimmune disease. This is because a leaky gut provides the trigger to the body to produce antibodies as well as an extra stimulus to the immune system. These two factors, in addition to the third factor of which is genetics, are the necessary elements for autoimmune disease to develop.

The scenario painted above does indeed appear to be grim. The ongoing end result for many is enduring years of chronic illness or symptomatology without knowing that certain foods have caused or contributed to these conditions. However, you don’t have to continue with your symptoms, wondering which foods are causing what, or periodically avoiding certain foods thinking they might be the culprit. If you experience any ongoing symptoms, consider being tested for food sensitivities. Almost any food can be a sensitivity, and genetics as well as other factors control the immune response, so the types of foods reacted to vary quite a bit for each person.

There is one test on the market facilitated by health professionals that measures both IgG and Complement. The test utilizes methods that yield the most complete profiles of the causative agents in food sensitivities. The methods used detect both IgG antibody and Complement antigen together in order to determine the reactivity of each sample against a wide variety of food antigens. This test stands out over others because it includes the necessary component of Complement. As mentioned above, Complement is even more important that the IgG response to food. Even if there are several foods with a significant IgG reaction, the foods that bring Complement into play are the ones that significantly boost the immune response and have the potential to do the most tissue damage. Most testing only looks at IgG, which is only part of the picture, and leaves out the sensitivity and specificity that Complement provides. This test is the most sensitive test available clinically and measures 132 foods, colorings and additives. It also tests for leaky gut, so there is a tremendous amount of information obtained from the results.

Undergoing food sensitivity testing is just the beginning step for gut healing to take place. The offending foods causing an immune reaction, or an IgG and Complement response, need to be eliminated for a period of time. Then, a gut healing protocol has to be put into place. Based on the test results, we design a 12 week elimination of the inflammatory foods, followed by a systematic reintroduction to check for reactions. During this time, if a gut healing regimen is closely followed, antibody production in response to a given food will decrease or be eliminated within that time. If this is the case, you will most likely be able to reintroduce the food again without symptoms. The testing is a huge opportunity to identify the offending foods that have been causing inflammation in your body and to finally address the problem. It is not enough, however, to just identify the offending foods. Removing the foods to reduce the inflammation and give the gut a reprieve provides a window of opportunity to actually put in the work to heal the gut without the stimulus of those foods. Therefore, both of these factors are critical. If the above is effectively done, there is enormous potential for healing to take place, to be able to enjoy the foods again, and best of all, for symptomatology to be alleviated and even eliminated.


Dr. Alia Elias, N.D., M.S.O.M.



 Learn more about Dr. Alia and her business, Your RX Meals at her website:

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