The Little Shop of Olive Oils

The Little Shop of Olive Oils ➳ We’re The Little Shop — a cozy, flavorful destination
♡ Family-owned & flavor-obsessed
❀ Good food, good friends, good memories start here!

If you are a Home Cook, Chef or just love good food our goal is to bring to you fresh, Extra Virgin Olive Oil (single varietal, fused, infused) from around the world with Aged Dark and White Balsamic Vinegars many directly from Modena, Italy. If you want great taste, then we are the place for you! Come on our journey and learn more about the benefits of Extra Virgin Olive Oils (EVOO)! We want you

to enjoy:

An amazing sensory experience! Learn how to enhance your cooking and dining skills! Share healthy products that delight your friends and family!

08/06/2026

🥔 **Let’s give potatoes the attention they deserve!** 🌿✨

These **Baked Potato Wedges with Rosemary** are golden and crispy on the outside, warm and fluffy on the inside, and seasoned with rosemary, premium extra virgin olive oil, and a little garlic goodness.

Serve them with burgers, chicken, fish, or your favorite dipping sauce—or simply eat them straight from the baking sheet. We won’t judge! 😉

🌿 **BAKED POTATO WEDGES WITH ROSEMARY**

**Prep Time:** 10 minutes
**Cook Time:** 35 minutes
**Serves:** 4

**Ingredients:**

🥔 4 large russet potatoes, scrubbed and cut into wedges
🫒 2–3 tablespoons premium extra virgin olive oil
🧄 2–3 cloves garlic, minced—optional
🌿 2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
🧂 Salt and freshly ground black pepper, to taste
❤️ Paprika, optional, for extra color and flavor

**Directions:**

1️⃣ Preheat your oven to **425°F**. Line a baking sheet with parchment paper.

2️⃣ Cut the potatoes into evenly sized wedges, leaving the skins on for extra flavor and texture.

3️⃣ Place the wedges in a large bowl and toss them with the olive oil, garlic, rosemary, salt, pepper, and paprika.

4️⃣ Arrange the wedges in a single layer on the prepared baking sheet. Give them a little breathing room so they can become wonderfully crispy!

5️⃣ Bake for **30–35 minutes**, flipping halfway through, until the wedges are golden and crispy on the outside and tender inside.

6️⃣ Let them cool slightly, grab your favorite dipping sauce, and dig in!

Find the complete recipe here:
🔗 https://www.shopevoo.com/blogs/side-dishes/baked-potatoes-wedges-with-rosemary

What are you dipping yours in—garlic aioli, spicy ketchup, ranch, or something else? Tell us below! 👇

08/05/2026

🍅🧀 **Creamy, cheesy, saucy pasta night is calling!** 🌿🍝

This **Basil Tomato Feta Pasta** is packed with juicy tomatoes, tangy feta, fresh basil, and plenty of flavor from our Garlic Olive Oil and Basil Olive Oil. It is cozy enough for a weeknight, but delicious enough to make everyone ask for seconds.

# # Basil Tomato Feta Pasta

Ingredients

* 12 ounces penne pasta
* 2 pints cherry or grape tomatoes
* 8 ounces block feta cheese
* 3 tablespoons Garlic Olive Oil
* 1 tablespoon Basil Olive Oil, plus more for serving
* 1 tablespoon tomato paste
* 1 teaspoon dried oregano
* 1/4 teaspoon crushed red pepper flakes, or to taste
* 1/4 teaspoon freshly ground black pepper
* 1/3 cup chopped fresh basil
* 1/2 to 1 cup reserved pasta water
* Salt for the pasta water
* Grated Parmesan cheese for serving, optional

Instructions

1. Preheat the oven to 400°F.
2. Place the tomatoes in a baking dish and set the block of feta in the center.
3. Drizzle the tomatoes and feta with Garlic Olive Oil. Sprinkle with oregano, crushed red pepper flakes, and black pepper.
4. Bake for 25 to 30 minutes, until the tomatoes are soft and bursting and the feta is warm and creamy.
5. While the tomatoes bake, cook the penne in generously salted water until al dente.
6. Reserve 1 cup of pasta water, then drain the pasta.
7. Remove the baking dish from the oven. Add the tomato paste and carefully mash the tomatoes and feta together.
8. Stir in 1/2 cup of pasta water. Add more as needed until the sauce is smooth and creamy.
9. Add the cooked penne and toss until every piece is coated.
10. Stir in the Basil Olive Oil and fresh basil.
11. Serve warm with extra Basil Olive Oil and Parmesan, if desired.

Get the full story and save the recipe here:
[https://www.shopevoo.com/blogs/main-courses/basil-tomato-feta-pasta-a-creamy-cheesy-weeknight-favorite](https://www.shopevoo.com/blogs/main-courses/basil-tomato-feta-pasta-a-creamy-cheesy-weeknight-favorite)

08/04/2026

Creamy, dreamy and drizzled with a little sweet heat! 🍯🫒

This Whipped Ricotta with Extra Virgin Olive Oil & Hot Honey looks fancy, tastes incredible and takes just minutes to make. Serve it with warm, toasted bread and watch it disappear! 😋

**WHIPPED RICOTTA WITH EXTRA VIRGIN OLIVE OIL & HOT HONEY**

**Ingredients:**
• 15 oz whole-milk ricotta cheese
• 2 tablespoons Extra Virgin Olive Oil, plus more for finishing
• 2 tablespoons hot honey or Franklin Raw Honey
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon crushed red pepper flakes, optional
• Freshly cracked black pepper, to taste
• Flaky sea salt, to taste
• Toasted sourdough or baguette slices, for serving

**Directions:**

1. Add the ricotta to a food processor and blend for 1–2 minutes, until smooth, light and fluffy.
2. Spread the whipped ricotta into a shallow serving bowl, creating soft swirls with the back of a spoon.
3. Drizzle generously with Extra Virgin Olive Oil.
4. Spoon the hot honey over the ricotta, letting it pool into all those delicious swirls.
5. Sprinkle with fresh thyme, crushed red pepper flakes, flaky sea salt and freshly cracked black pepper.
6. Serve immediately with toasted sourdough or baguette slices—and dig in!

Get the full recipe here:
https://www.shopevoo.com/blogs/appetizers/whipped-ricotta-with-extra-virgin-olive-oil-hot-honey

08/02/2026

Sweet, tangy, a little zesty—and ready to rescue dinner! 🫐🍋‍🟩✨

This Blackberry Ginger Lime Marinade is bursting with juicy blackberry, warm ginger and bright lime flavor. Pour it over chicken, pork, shrimp, salmon, tofu or your favorite veggies, then grill, roast, bake or pan-sear your way to something seriously delicious!

🫐 BLACKBERRY GINGER LIME MARINADE

Ingredients:

• ¼ cup Persian Lime Olive Oil
• ¼ cup Blackberry Ginger Balsamic Vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon honey or maple syrup, optional
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• Zest of 1 lime
• Juice of 1 lime
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes, optional

Directions:

Whisk all the ingredients together in a small bowl—or add them to a mason jar and give it a good shake!

Pour over your protein or vegetables of choice and marinate for at least 30 minutes or up to 24 hours for even more flavor.

Grill, roast, bake or pan-sear to perfection. Then dig in! 😋

Ready to shake up dinner? Save this recipe, share it with a friend and grab the full recipe here:

https://www.shopevoo.com/blogs/dressings-sauces/blackberry-ginger-lime-marinade

08/01/2026

🦀 **These Are Not Your Ordinary Crab Cakes!** 🫐🧄

Crispy on the outside, tender on the inside and served with a sweet, tangy Blackberry Ginger mustard sauce—these little crab cakes are bringing some serious flavor to the party!

Our Garlic Olive Oil adds rich, savory flavor to every bite, while Blackberry Ginger Balsamic gives the creamy dipping sauce an unexpected fruity twist. It may sound a little fancy, but this recipe is surprisingly easy to make—and even easier to eat. 😉

# # # Blackberry Ginger & Garlic Crab Cakes

**Ingredients**

* 1 pound blue crab meat
* 1 cup panko breadcrumbs
* 1 tablespoon finely diced red bell pepper
* 1 tablespoon finely diced green bell pepper
* 1 tablespoon finely chopped fresh parsley
* 1 tablespoon low-fat mayonnaise
* 2 eggs
* 1 tablespoon baking powder
* 1 tablespoon Worcestershire sauce
* 1½ teaspoons crab seasoning, such as Old Bay
* 2 tablespoons Garlic Olive Oil

**Blackberry Ginger Mustard Sauce**

* ¼ cup low-fat mayonnaise
* ¼ cup Dijon mustard
* 1 teaspoon Blackberry Ginger Balsamic Vinegar

**Directions**

1. Mix the mayonnaise, Dijon mustard and Blackberry Ginger Balsamic together in a small bowl. Refrigerate until you are ready to serve.
2. In a large bowl, gently mix the crab meat, panko, bell peppers, parsley, mayonnaise, eggs, baking powder, Worcestershire sauce and crab seasoning.
3. Heat the Garlic Olive Oil in a large skillet over medium-high heat.
4. Using a tablespoon, carefully spoon small, poker-chip-sized crab cakes into the skillet.
5. Cook for about 2 minutes on the first side, then flip and cook for approximately 1 more minute. Work in batches as needed.
6. Serve hot with plenty of Blackberry Ginger mustard sauce for dipping!

👉 Get the full recipe here:
https://www.shopevoo.com/blogs/appetizers/blackberry-ginger-and-garlic-crab-cakes

07/31/2026

✨ One delicious pairing is ending…and another is about to begin! ✨

🌶️🍍 **Today is the LAST DAY** to save 20% on our sweet-meets-smoky **Pineapple White Balsamic and Chipotle Olive Oil**. Stop by our Franklin shop today and grab yours before the savings are gone!

Then, starting tomorrow, say hello to our August Pairing of the Month:

🧄 **Garlic Olive Oil**
🍯🫚 **Honey Ginger Balsamic**
🎉 **Save 20% all August!**

Together, they’re sweet, savory and just a little zingy—perfect for chicken, salmon, shrimp, stir-fries, roasted vegetables, salads and easy marinades.

Shop in-store today or online: https://www.shopevoo.com/collections/sales-specials

07/30/2026

🥗 **Caesar salad—but make it sweet, savory and 20% off!** ✨

We’re kicking off our **August Pairing of the Month** with two flavors that were made for each other: **Garlic Olive Oil + Honey Ginger Balsamic**.

**All August long, save 20% on this delicious pairing** and use it to create everything from marinades and dressings to this fresh, flavorful twist on a classic Caesar salad!

Juicy chicken is marinated in the pairing, then piled onto crisp romaine with crunchy croutons, Parmesan and a bright homemade dressing. It’s fresh, filling and definitely worthy of being the main event. 😋

# # # Garlic & Honey Ginger Chicken Caesar Salad

**Serves 4**

✅ **For the Chicken**
• 2 boneless, skinless chicken breasts
• 2 tablespoons Garlic Olive Oil
• 1 tablespoon Honey Ginger Balsamic
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

✅ **For the Dressing**
• 3 tablespoons Garlic Olive Oil
• 1 tablespoon Honey Ginger Balsamic
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 tablespoon grated Parmesan
• Salt and pepper, to taste

✅ **For the Salad**
• 1 large head romaine lettuce, chopped
• 1 cup croutons
• ¼ cup grated Parmesan cheese

# # # Let’s Make It!

1️⃣ Whisk together the Garlic Olive Oil, Honey Ginger Balsamic, Dijon mustard, salt and pepper. Coat the chicken and let it marinate for at least 15 minutes.

2️⃣ Grill or pan-sear the chicken over medium heat for 6–7 minutes per side, or until completely cooked. Let it rest before slicing.

3️⃣ Whisk together the Garlic Olive Oil, Honey Ginger Balsamic, lemon juice, Dijon mustard, minced garlic, Parmesan, salt and pepper to make the dressing.

4️⃣ Toss the romaine with the dressing, then top with sliced chicken, croutons and plenty of Parmesan.

5️⃣ Serve immediately and enjoy every sweet, savory bite!

Get the full recipe here:
https://www.shopevoo.com/blogs/salads/a-caesar-with-a-twist-sweet-savory-seriously-delicious

07/29/2026

🍯🔥 A little sweet, a little savory and a whole lot of summer deliciousness!

These **Honey Ginger Balsamic Salmon Skewers** are tender, flavorful and ready for the grill. And that Honey Ginger White Balsamic? Let’s just say you may be seeing a little more of it in August… 👀✨

# # # 🍢 Honey Ginger Balsamic Salmon Skewers

✅ **Ingredients**

• ¼ cup Franklin Raw Honey
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon Premium Extra Virgin Olive Oil
• 1 tablespoon Honey Ginger White Balsamic Vinegar
• 4 cloves garlic, minced
• 1 thumb fresh ginger, peeled and minced
• 2 tablespoons fresh lime juice
• Salt and pepper to taste
• 1 pound wild salmon fillets, cut into 1½–2-inch cubes
• Fresh cilantro for garnish, optional
• Wooden skewers, soaked in water for 1 hour

✅ **Directions**

1. Whisk together the honey, soy sauce, olive oil, Honey Ginger White Balsamic, garlic, ginger and lime juice. Season with salt and pepper.

2. Thread the salmon onto two parallel skewers to make them easier to turn. Place the skewers in a shallow baking dish, pour the marinade over the salmon and refrigerate for 1 hour, turning once.

3. Preheat the grill until hot. Brush the salmon with additional marinade and grill directly over the heat for 4 minutes.

4. Turn and grill for another 4–6 minutes, or until the salmon is opaque and cooked through.

5. Garnish with fresh cilantro and serve immediately!

Find the full recipe here:
https://www.shopevoo.com/blogs/main-courses/honey-ginger-balsamic-salmon-skewers

Keep an eye out—our August pairing may have you reaching for the grill again! 😉🍯

07/27/2026

Tea lovers, this one’s for you! 🫖🍑🍋

Whether you like your tea bright and citrusy, fruity and refreshing, or poured over plenty of ice, we have something delicious waiting for you.

This week, save 20% on one tea when you purchase any 1 x 200 mL bottle of our White Balsamic Vinegars. Just add both to your cart and use code TEATIME at checkout. ✨

Shop our teas:
https://www.shopevoo.com/collections/tea

Shop our White Balsamic Vinegars:
https://www.shopevoo.com/collections/white-balsamic-vinegar

Pick your favorite tea, pair it with a 200 mL White Balsamic and let the summer sipping begin!

07/26/2026

Artichokes are having their Tuscan moment! 🌿🍋

These **Tuscan Roasted Artichokes** are golden, tender and full of savory Italian herb flavor. They’re simple enough for a Sunday dinner, but just fancy enough to make everyone think you worked much harder than you did. 😉

# # Tuscan Roasted Artichokes

Ingredients

✅ 2 quarts water
✅ ¼ cup lemon juice
✅ 3 large artichokes
✅ 1 teaspoon kosher salt
✅ ½ teaspoon black pepper
✅ 3 tablespoons Tuscan Herb Premium Olive Oil, divided
✅ 8 lemon wedges

Directions

1. Preheat the oven to **475°F** and place the oven rack in the middle position.
2. Fill a large bowl with the water and lemon juice.
3. Cut about 1 inch from the top of each artichoke and trim about ¾ inch from the stem.
4. Remove the bottom 3–4 rows of tough outer leaves and trim any sharp leaf tips with kitchen shears.
5. Trim the tough, dark-green outer layer from the stem and base.
6. Cut each artichoke in half and use a spoon to remove the hairy choke and purple leaves.
7. Immediately place the artichokes cut-side down in the lemon water.
8. Coat the bottom of a 13-by-9-inch baking dish with 1 tablespoon of Tuscan Herb Premium Olive Oil.
9. Remove the artichokes from the lemon water, shake off the excess and arrange them cut-side up in the baking dish.
10. Drizzle with the remaining olive oil and season with salt and pepper, gently rubbing the seasoning between the leaves.
11. Turn the artichokes cut-side down and cover the dish tightly with foil.
12. Roast for **25–30 minutes**, until golden brown and tender when pierced with a fork.
13. Serve warm with lemon wedges—and don’t be surprised when everyone reaches for seconds!

👉 **Get the recipe and shop the featured Tuscan Herb Olive Oil here:**
https://www.shopevoo.com/blogs/side-dishes/tuscan-roasted-artichokes

Address

9 Main Street
Franklin, MA
02038

Telephone

+15083463428

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