Meet Val & Clay Oliver of Pitts, Georgia! They are the owners & makers of delicious cold pressed oils made from the seeds of okra, sunflower, green peanuts, benne, pecan, pumpkin …and I’m sure I left out a couple! I have been raving about their pecan oil for a few years now – it tastes just like what it is – PECAN! I drizzle it over salads and use it in high heat cooking – it’s especially lovely used for pan frying fish. I recently got my hands on the last bottle of their OKRA SEED OIL at the Lake Oconee Food & Wine Festival and it was the star in my salad last night.I removed the seeds from a handful of cherry tomatoes and then let them sit in a bowl with 2 tablespoons of Oliver Farm Okra Seed Oil & a sprinkle of sea salt.Next, I trimmed and washed a bunch of asparagus & a handful of celery. I brought a pot of water to boil and threw in the asparagus and celery for 3 minutes then drained them. I didn’t use an ice bath after blanching the vegetables so they would stay warm. Next, I tossed the blanched asparagus, celery and marinated tomatoes together and placed the pretty mixture in a serving dish. I served this pretty, warm salad alongside prime beef filets from Revere Meat Company – DIVINE! The filets were grilled and then stuffed with warmed blue cheese. Simple and Delicious! This supper is one I can’t wait to have again– Y’all seriously need oils from Oliver Farm on your plate!

Speaking of things you need on your plate… I’m running a PHUN special on my Pickled Carrots! Snag some at my online store!

See y’all where the Phickles are! My next event is this Saturday at Callaway Gardens. Hope to see y’all at Sip and Savor Spring!