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Shrimp Rolls 

Celebrate summer’s seafood splendor with Shrimp Rolls – as delicious as lobster rolls with none of the fuss and at half the price! Also, the shrimp will always be perfectly cooked, toothsome yet tender, when you use True Fields EVOO when marinating.

  • 1 pound 21-25 count Shrimp, Peeled and deveined
  • 1Tbsp Salt
  • 1 cup water
  • 2 Tsp True Fields Extra virgin olive oil
  • 1 rib celery, diced
  • 1 Tbsp chives, minced
  • 1/4 Tsp Salt or to taste
  • Fresh lemon juice, to taste
  • Freshly ground black pepper
  • 4 top-split hot dog buns 
  • 4-8 leaves of a tender lettuce such as Boston lettuce.
  1. Preheat your Cinder Grill to 155 F. 
  2. Mix salt, sugar, and water until dissolved. Add shrimp and let sit for 15 minutes.
  3. Prepare an ice bath.
  4. Remove shrimp from brine and pat dry with paper towels.
  5. Lay out shrimp in cinder, close lid, and cook for 20 minutes.
  6. At the end of the 20 minutes quickly transfer shrimp to an ice bath. Wipe down Cinder plates. Let shrimp cool for 15 minutes.
  7. In a large bowl, mix True Fields EVOO, mayonnaise, lemon juice, salt, chives, celery, and pepper. Taste for seasoning and leave in the refrigerator to chill.
  8. Remove shrimp from the ice bath, pat dry, and cut it into bite-size pieces.
  9. Remove a large bowl from the fridge and mix shrimp into the dressing.
  10. preheat Cinder to Sear.  pour one Tsp oil on Cinder Plate, spread around, and lay buns on their sides to toast. After 45 seconds or sufficient toasting, drizzle the remaining oil over, turn buns over, and toast other side. When fully toasted remove buns to platter.
  11. Line each bun inside with 1-2 lettuce leaves.  Divide shrimp mixture between buns and serve.

Salmon Salad with Arugula, Grape Tomatoes, and True Fields EVOO

Salmon Salad with True Fields extra virgin olive oil

When the temperature rises few dishes are as simultaneously refreshing and sustaining as a nice salmon salad topped with some tasty TRUE Fields extra virgin olive oil. The dressing can be doubled or tripled as a dipping sauce for good crusty bread, capers, and green onion – scatter those over the greens.


  • 1 pound skinless boneless salmon filet
  • 1/2 tsp coarsely ground black pepper
  • 4 tbsp True Fields extra virgin olive oil, the good stuff
  • 1/2 tsp salt, preferably sea salt
  • 1/2 tsp dried dill
  • 4 oz baby arugula, washed and dried
  • 1-pint grape tomatoes halved
  • 2 tbsp white or champagne vinegar
  • A large pinch of red pepper flakes (optional)
  • 2 tbsp capers
  • Add 1 cup of cooked quinoa
  • 1 scallion, thinly sliced


  1. Season the salmon on both sides with the dill, salt and pepper, place in the oven, and cook to 300 F for 20 minutes.
  2. Meanwhile, whisk together the dressing ingredients and some True Fields EVOO.  Taste for seasoning, then toss with the arugula and tomatoes in a large bowl. Spread on a serving platter.
  3. When the salmon is done, lay it atop the salad and serve!

True Fields Extra virgin Olive Oil in Recipes

hand-picked, small batch, extra virgin olive oil delivered to your door

Celebrate Olive Oil!

We absolutely love olive oil and have included it in many of our recipes. Because of that, we thought it would be a good idea to highlight how olive oil is used in these recipes.  Not only can you make these delicious dishes using True Fields EVOO, but you can take inspiration and ideas from them. This will help you develop your own olive oil recipes.

In our recipe for Salmon Filet With Blistered Tomatoes, olive oil does double duty.  It functions as a lubricating cooking medium – the tomatoes and salmon wouldn’t stick when cooking, but the olive oil guarantees it. It also makes a luscious sauce all on its own, enriching the delicious fish even further.

Chef Critchley’s Beet Salad glistens with an easy, elegant vinaigrette.  The perfectly roasted beets, neither mushy nor heavy but sweet and toothsome, look like a pile of jewels when coated in olive oil, vinegar, and seasonings. Furthermore, they taste even better than they look!

Another vegetable that benefits from olive oil is the zucchini. Its fellow summer squashes do as well in this colorful recipe. Summer squash can be watery and bland, but not here! Then the olive-oil-based dressing enriches the vegetables and enhances their flavor.

Meat benefits from olive oil just as much as vegetables do. No meat demonstrates that better than lamb. The olive-oil-based marinade carries flavors much more efficiently than a water-based marinade, and the thickness of the oil helps the seasonings cling. 

Beef also benefits from olive oil, as in this Grass-Fed Beef Shoulder. For all of its richness, olive oil also has a lightness to it.  This helps elevate the beef from being stodgy to being satisfying. Also, the glistening glow that olive oil lends to all it touches makes the already gorgeous beef look absolutely mouthwatering.

Poultry and olive oil are natural partners, such as in this Cornish Game Hen recipe. Cooking such small birds evenly can be a challenge, but the olive oil provides crispness, succulence, and a delicious sheen to the seared hens, making them irresistible.

These recipes just begin to demonstrate the luscious versatility of olive oil.  We very much hope they serve as a delicious inspiration and also delicious meals!