Fresh-Pressed Olive Oil Club

Bloody Mary

Nothing sets the tone for a festive day—or a leisurely one—better than a well-made Bloody Mary. It starts with a homemade mix with just the right amounts of spice and acid—so much zestier than commercial mixes. And the bright and bountiful skewers will really impress your guests.


For the mix:

  • One 46-ounce can or jar tomato juice, preferably the Sacramento brand
  • 1/2 cup fresh lemon juice (3 or 4 lemons)
  • 1/3 cup Worcestershire sauce
  • 1/4 cup prepared horseradish, or more to taste
  • 2 tablespoons soy sauce
  • 1 tablespoon your favorite hot sauce, or more to taste
  • 1 teaspoon black pepper, or more to taste
  • 1 teaspoon celery salt
  • 1 teaspoon garlic salt

To serve:

  • Eight 6-inch bamboo skewers with your choice of cubes of salami or cheese, pepperoncini, olives, pickled cherry peppers, pickled cauliflower, and cherry tomatoes
  • 8 teaspoons extra virgin olive oil, divided
    use, plus more to rim the glasses
  • Coarse salt (kosher or sea)
  • 2 cups vodka, divided use (optional)
  • 1 large lemon, cut into 8 wedges
  • 8 leafy celery stalks, preferably from the heart


Step 1

Place all the ingredients for the mix in a large pitcher and stir to combine. Taste, adjusting the seasonings as necessary. Cover and chill.

Step 2

Thread your choice of garnishes on bamboo skewers and cover with plastic wrap until serving.
(Or allow your guests to assemble their own from a platter of choices.)

Step 3

Pour a couple of tablespoons of olive oil and coarse salt in two separate shallow bowls. Rim tall glasses with olive oil and salt. Just before serving, fill the glasses with ice.

Step 4

Stir the Bloody Mary mix well before using. For each cocktail, combine 3/4 cup of the mix, 1 teaspoon olive oil, and 1/4 cup vodka, if using, in a cocktail shaker. Make sure the lid is on tight. Shake vigorously for several seconds, then pour into the ice-filled glass. Garnish with a lemon wedge, a celery stalk, and a prepared skewer.

Serves 8

T. J.’s Super Smoothie

There’s no faster breakfast (or snack) prep than a smoothie. While you might be tempted to pick one up at a drive-thru or favorite coffee haunt, when you make it yourself you can enhance puréed fruits to boost their healthful benefits. My recipe is loaded with protein, thanks to the yogurt, and healthy fats from EVOO of course, but also from fiber-rich flaxseed. I love the frosty taste of a smoothie made with frozen fruit, but you do need some liquid to get it started in a conventional blender — that’s where your milk preference comes in. Drink up!


  • 1/2 cup dairy or non-dairy milk 
  • 1/2 cup nonfat Greek yogurt 
  • 1 banana or 4 ounces frozen banana slices
  • 1/2 cup frozen strawberries or mixed berries
  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons extra virgin olive oil 
  • 2 tablespoons ground flaxseed
  • Optional: stevia or your preferred sweetener, to taste


Fill your blender with the ingredients in the order given and process on high until the frozen fruit chunks are almost completely broken down. Taste and add your choice of sweetener if desired.

Yields 2 small servings

Santiago Slush

Olive oil, especially one with a sweeter flavor profile, pairs well with creamy ingredients like cream of coconut. Pineapple juice gives the cocktail zing, and a single leaf of fresh basil adds an herbal grace note. Very refreshing on a warm day! Garnish with a fresh pineapple spear, if desired.


  • 1 tablespoon extra virgin olive oil, preferably mild
  • 2 tablespoons sweetened cream of coconut, such as Coco Real or Coco Lopez
  • 1.5 ounces rum
  • 5 ounces pineapple juice
  • 1 fresh basil leaf
  • 2 ice cubes


Combine all the ingredients in the jar of a blender and mix on high until combined and frothy. Pour into a Spanish chato or other short glass. Garnish, if desired, with a sprig of basil.

Makes 1 drink, but can be multiplied as desired

Energy-Boosting Hazelnutty Banana Smoothie Recipe

Here’s a recipe from gut health expert Dr. Vincent Pedre’s The GutSMART Protocol. The gut plays a powerful role in whole-body health and this delicious smoothie will will brighten your mornings!


  • 2/3 cup almond milk (carrageenan-free, unsweetened)
  • 1 teaspoon rice malt syrup or allulose
  • 1/2 teaspoon alcohol-free vanilla flavoring
  • 4 teaspoons almond butter
  • 1/4 cup hazelnuts, chopped, plus 1 chopped hazelnut for garnishing
  • 2 Brazil nuts
  • 1 frozen banana, cut into chunks


Step 1

Blend all the ingredients in a blender until smooth. Pour into a glass and garnish with the reserved chopped hazelnut. 

Yields 1 serving