olive oil


Fig, Olive Oil, and Sea Salt Granola


Now that we're all sitting at our work desks, realizing just how much our stomach is drooping over our pants, it's time to put those New Year's resolutions in action. These new life alterations aren't typically something that anyone ever really looks forward to but after this break, we think it's time to take action against everything bad that we did to our bodies during the last month. In our world, these regrets mainly revolve around the copious amounts of booze and the delicious grub that we've binged on during holiday parties. Normal people may join a gym, vow to stop drinking, or go on a juice cleanse to get ready for the sunny weekends at Rockaway that lie ahead, but we're not into changing our dietary habits in any extreme matter. Like at all. I mean, c'mon dudes, we have Empire Mayo on hand at all times so needless to say it's impossible. Instead, we're trying to change some of the little things like cutting down on eating that amazing crack butter from Roberta's, minimizing our intake of Hazelnut Whisky Sandwich Cookies by Whimsy & Spice, and chilin' out on all those elderflower and gin cocktails that took over our afternoons during the last intoxicating month.  

We're not the apple and wheatgrass type of crew here at Dep, but we do like to eat semi-healthy every once in a while. Because of this, we decided to share a homemade granola recipe to help inspire you to eat better and to…let's be honest here…make us feel a little bit better about ourselves. By using local and organic ingredients and not going overboard on certain things that probably would have made it even more delicious, we were able to make an insanely addicting sweet and savory granola that is packed full of protein and fiber. The sweetness from the muscovato sugar balances perfectly with the salty maldon flakes, and the olive oil, well, that just crisps everything up into perfect little golden clusters that we might just be obsessed with. If you can't tell, we're pretty proud of ourselves.


How to make a sweet and savory organic fig, olive oil, and sea salt granola


2 cups of Farm to Table Organic Pure Oatmeal

3 tbsp Bee Raw Maine Blueberry Honey

3 tbsp Salvatore BKLYN Olive OIl

2 tbsp Muscovato Light Brown Sugar

1/2 tsp of cayenne pepper

1 tbsp Maldon Sea Salt

2 tbsp dried figs, coarsely chopped

1/2 cup mixed nuts, coarsely chopped



1. Preheat your oven to 300°F and place two cups of oats in a shallow baking sheet. Toast for 30 minutes, stirring occasionally, until oats begin to transition from a light pale white to a toasty golden-tan color.


2. Meanwhile, in a small sauce pan combine honey, olive oil, brown sugar, and cayenne pepper and heat over low until sugar is dissolved.


3. Add the nuts and figs to the toasted oats and drizzle liquid over top; stir thoroughly until all of the oats are coated. Spread granola into an even layer on the baking sheet and cook for another 30 minutes - stirring every ten minutes to create clusters.


4. After thirty minutes the granola will still appear wet but after you transfer the mixture to a sheet of wax paper and allow it to dry, it will become super crispy and full of clusters.


Roberta's City White Panzanella


We know you love Roberta's City White, with its crusty dark exterior and moist, nutty dense center. Sure, it's great plain, but it's even better when lubed up with some salty kriemhild butter and a smear of grapefruit jam from Anarchy in a Jar or when used to take out some aggression in a ripped up bread salad. And if you've never had a bread salad, which does sort of sound like a edible contradiction, then you're in for a treat. It's super quick, completely cathartic, and addicting. It's good. How to make Panzanella using Roberta's city white from Brooklyn



  • 2 cloves of garlic, minced
  • 1/4 cup of olive oil
  • 1/4 cup of red wine vinegar
  • 1/4 balsamic vinegar
  • salt and pepper, to taste
  • 1 Loaf of Roberta's City White, torn to small pieces
  • 1 box of Satur Farms heirloom baby tomatoes
  • 1 bunch of basil, roughly chopped
  • 1 cup of parsley, roughly chopped
  • 1 cup of baby arugula
  • 1 small red onion, shaved
  • lemon juice to taste


1. Combine the first four ingredients and whisk until thoroughly incorporated and drizzle over torn bread.

2. Toss in the remaining ingredients and season with salt, pepper, and lemon juice to taste. Let sit for ten minutes and serve.



Thai Chile Infused Olive Oil


Remember that amazing olive oil by Frankies that we were telling you about a few days ago? Well, we're totally obsessed with turning it into a spicy thai chile oil that packs quite a kick. This fiery oil is perfect drizzled over freshly cooked pasta and broccoli; top with a sprinkle of parmigiano reggiano for a quick dish that's huge on flavor. It's good for a couple of months if kept refrigerated or in a cool, dry place, but when you take how delicious it is into consideration, it will probably only last a few days. How to make thai-chile infused olive oil from Frankie's in Brooklyn





In a medium saucepan, heat olive oil until small bubbles begin to form at the bottom of the pan. Turn off heat and stir in chiles. Let come to room temperature and strain. Pour remaining oil into a glass dispenser (we bought ours from Whisk) and store in the fridge. It should last until for a month or so or it becomes cloudy; at that point, throw it away.


Frankies Olive Oil


Frankie's Olive Oil from Brooklyn "The warm Sicilian sun, the rich volcanic soil, and the steady saline breeze from the Mediterranean come together to make this extra virgin olive oil one of the best in Italy every year." If that's not olive oil poetry, we don't know what is. Frankies DOP certified olive oil tastes just as smooth as that last sentence rolls off the tongue. The trees from their vineyards are between 300-400 years old and because they own almost all of the acreage in their own DOP, Frankies has complete control over the regions production, which ensures that you get the highest quality olive oil possible.

When this olive oil is served at room temp, the flavors are bright, fruity, clean and crisp tasting but when it's heated the entire flavor profile changes to release a butter-like oil that could even fool Paula Deen. We like to infuse Frankies with thai chiles (check for the recipe on Wednesday!). It's a perfect topping to drizzle over pizza or mild Thai dishes that need an extra kick. Or if you'd like to use it for something more refreshing, drizzle it over fresh watermelon and finish with flakes of sea salt. Or just pour it in your mouth. We won't judge.


LA Organic Olive Oils and Vinegars


LA Organic Olive Oils and Vinegars Rated as one of the top twenty olive oils in the world, LA Organic has produced some of the most divine oils and vinegars in the world since the 1990s. And because we care deeply about your olive oil and vinegar consumption,  you can buy these fantastic products, from Spain, right here in our shop!

Drizzle the Intenso olive oil over fresh salads for a bright, fruity burst of flavor, or use the lighter, more delicate Suave olive oil as a finish on zesty soups or to infuse with fresh herbs as a dip for some of our crusty baguettes. As for LA Organic's over-the-top delicious vinegars, we recommend using the Apple Balsmaic Vinegar as a main component in a simple balsamic vinaigrette. We love how the apple undertones stand out dramatically when paired against peppery arugula and salty mozzarella.

Basically LA Organic can do no wrong in our eyes...or in our taste buds.


Satur Farms Mixed Kale


With vibrant green and punchy purple leaves, this clam shell of mixed kale is not only visual appealing, but it's also super good for you. Unlike store-bought, tough kale, with big veins that are simply inedible, Satur Farms takes the hard work out of eating your greens and does the prepping (de-veining that is) for you. All you have to do is throw it in the pan, cook it down for a bit, and enjoy the natural flavors and health benefits from these tasty leafy greens (and purples!). Personally we recommend cooking them up with a little bacon, garlic, and red pepper flakes, and finishing it with a nice bright zing of lemon juice. We also recommend that you eat it up right away before anyone else can get their hands on it. You'll see what we mean once you make this bright and tangy yet deep and smoky dish.

Rainbow Kale with Lemon and Bacon

Satur Farms Kale with lemon, garlic, and bacon



1. Rinse kale thoroughly, finely julienne one clove of garlic, and cut bacon into half inch pieces.

2. In a large pan add bacon and allow to cook until browned and crisped; about 4 minutes. Add cut garlic and cook for one minute until it starts to get tender. Add red pepper flakes and olive oil and stir for about thirty seconds.

3. Add kale and cover, stirring occasionally until the amount has reduced by half and the greens are tender and slightly wilted; about ten minutes. Salt and pepper to taste and finish with a squeeze of lemon juice.