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  • Red Chard - rinsed and chopped
  • Granny Smith apples - peeled, cored and sliced
  • Chipolini onions - cleaned and halved
  • 2 oranges - seeded
  • 2 lemons - seeded
  • Sangria
  • coriander seeds
  • star anise
  • brandy
  • butter
  • smoked paprika
  • ginger - chopped
  • Epicurean Smoked Brown Sugar
  • chicken stock
  • Epicurean Cranberry Pear Balsamic Vinegar
  • Epicurean 25-year-old Balsamic Vinegar


  1. Sangria: Combine 1 Bottle of wine, 4 tablespoons of sugar, orange juice, lemon juice and rinds, brandy and sachet of anise and coriander. Allow to sit, preferably over night
  2. Brandy and Braised Apples and Onions: Peel core and slice apples into thick rings about an inch and a half.
  3. In a large saute pan heat some butter and quickly sear apple rings, add chopped ginger, 
  4. Epicurean Smoked Brown Sugar
  5. and brandy. Once alcohol boils out, add chicken stock and place pan in oven until liquid forms glaze.
  6. Clean and halve chiplinni onions. Quickly sear on pan and deglaze with brandy and chicken stock. Finish in oven until braising liquid reduces
  7. Pork Chops: Grind about a tablespoon of coriander seeds and 2 star anise (for about 3 chops, adjust accordingly) sift ground spices and combine with smoked paprika, salt and pepper and crust the chops with the spice.
  8. Sear chop on pan, deglaze with sangria and finish in 400 degree oven for about 20 minutes. (Fire this entree early) remove chop from pan, add 
  9. Epicurean Cranberry Pear Balsamic Vinegar
  10.  and 
  11. Epicurean 25-year-old Balsamic Vinegar.
  12.  Reduce into a glaze and mount with butter.
  13. Red Chard: Saute greens in butter and garlic, until wilted, salt and pepper to taste
Serves: 4

Olive Oil Co. LLC

The Avenue

2615 Medical Center Pkwy
Ste 2070
Murfreesboro, TN 37129


Store Hours

Mon - Thur 
10 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm

Holiday Hours

Starts Nov 29th

Mon - Sat
10am - 9pm

11am - 7pm

Thanks Giving Eve
Close at 6pm

Christmas Eve
Close at 6pm