Recipes — Wild Mushroom Sage Olive Oil RSS


Ingredients: 3 TBSP sage, roughly chopped 2 TBSP rosemary, roughly chopped 1 heads garlic, halved horizontally 3 TBSP Olive Sprig Wild Mushroom & Sage Olive Oil (plus more to drizzle) 1 TBSP salt 2 TSP black pepper 6.5 lbs boneless pork butt or pork shoulder 1 cup dry white wine Small potatoes, cubed or halved Directions: Preheat the oven to 325 F. In a food processor, combine the sage, rosemary, salt, pepper, and Mushroom & Sage Olive Oil and blend until a paste forms. Using a sharp knife, butterfly the pork or do several slices depending on the roast size. Place the blended paste in these openings. Use kitchen twine and tie the pork together for compacting. Place the garlic halves...

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