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Giant White Bean Salad With Herb Salsa Verde

Giant White Bean Salad With Herb Salsa Verde 2048 1365 Round Pond Estate

Another fabulous summer creation by Chef Jamie Prouten, and one of the most requested recipes from our Il Pranzo experience menu.  Simple, rustic, and super tasty, this is our favorite summer salad!  It pairs wonderfully with our Proprietary Red Wine.

1 lb giant white beans
2 Tbsp salt
2 bunches parsley
2 bunches tarragon
2 Tbsp capers
2 cloves garlic
1 lemon, zested & juiced
12 oz. Round Pond Italian Varietal Olive Oil
6 slices prosciutto
1 cup peas, blanched & chilled
2 ea. radish, thinly sliced
¼ cup red onion, minced

Start by soaking the beans in water overnight.  The next day, drain off the water and place the beans in a large pot.  Add a Tbsp of salt and cover completely with water.  Cook on low heat until the beans are tender, about 2-3 hours.  When they are done, strain off and let cool.

While the beans are cooling, it’s time to make the salsa verde.  Start by placing the parsley, tarragon, capers, garlic, lemon juice, zest, and 1 Tbsp salt into a food processor.  Turn on, then slowly add Round Pond Italian Olive Oil while mixing.  Reserve when done.

Lay the prosciutto slices on a parchment paper lined baking sheet and bake at 375 degrees for 10 -15 minutes.  Once done, the prosciutto will crisp up while it cools.

To make the salad, place the beans, peas, and minced onion in a bowl, then spoon in enough salsa verde to completely coat all the components.  Place the dressed beans in a bowl and top with crispy prosciutto and radish slices.  Enjoy!

Sesame Buttermilk Crackers

Sesame Buttermilk Crackers 1200 750 Round Pond Estate

This fun cracker recipe comes to us courtesy of Napa Valley Chef Marvin Martin of Marvin Martin Olive Oils.  Chef likes to serve these freshly-made crackers with an artisan cheese platter or with any kind of hummus or dip.


2 ½ cups flour
1 tsp sugar
1 tsp salt
10 Tbsp unsalted butter
1 cup buttermilk
1 tsp lemon zest
A pinch each of salt and black pepper
1 egg white
1/8 cup each black and white sesame seeds

Combine flour, sugar,  and salt in mixing bowl.  On low speed, add butter and mix until it looks like coarse oatmeal.  Add buttermilk and lemon zest, mixing until dough just comes together. Don’t over mix!  Form the dough into a disc and refrigerate for 30 minutes.

Roll the dough out on Silpat or silicone baking mat to 1/8-inch thickness.  Poke the dough in random place with the tines of a fork to allow steam to escape whilst baking.  Brush rolled dough with egg white, sprinkle with salt, pepper and sesame seeds. Bake for 8 to 12 minutes at 350 degrees, until just browned.

Break into irregular shapes and serve with dips or cheeses. Enjoy!

(If you would like uniform shaped crackers, you may cut dough into desired shapes with cookie cutters or score with a knife or edge sealer before baking.) 

Chicken Liver Mousse

Chicken Liver Mousse 1200 750 Round Pond Estate

So rich and delicious, our Executive Chef Jamie Prouten’s chicken liver mousse is certain to delight both the most seasoned foodie and the most unadventurous of dinner guests.  Chef says: “I love to bring something that people may turn their nose up to, but if you can get them to try it, this mousse can completely change their mind about chicken liver.”


1 ½ lbs chicken livers (soaked in milk overnight)
½ cup brandy
2 oz sliced shallot
1/3 lb butter
2 Tbsp salt
3 tsp pepper
2 ¼ cups heavy cream

Soak chicken livers in milk overnight.  Remove livers from milk and dry on a paper towel-lined sheet tray.  Place butter in a large rondeau or other wide, shallow pan and melt on low heat.  Add shallots, mixing to coat them in butter, put lid on pan and allow to cook until translucent.

Turn up heat once the butter almost starts to brown, and add the chicken livers.  Stir livers, keeping them from sticking to the pan as much as possible.  Cook for 2-3 minutes until they are medium-rare.  Add brandy and deglaze pan, scraping any shallot or livers that may have become stuck.  Add cream and bring to a simmer.

Remove mixture from the heat and add to a blender to puree until smooth.  Strain through a chinois or fine cheesecloth.   Pour into ramekins or jars and cover with plastic wrap, lightly pressing the wrap to the surface of the mousse to prevent oxidization. Chill in the refrigerator until set, roughly 4 to 6 hours.

Serve with crostini or fresh baguette.  Enjoy!

Tips for Gorgeous Autumn Arrangements

Tips for Gorgeous Autumn Arrangements 1200 750 Round Pond Estate

We love this time of year!  The holidays bring joy, laughter, gratitude, and a plethora of friends and family get-togethers.  We’ve turned to our beloved “Flower And All Things Décor” expert, Gretchen Lawton, for tips on how to make your gatherings beautiful – simply.  See all of her tips below…


1. Be Creative – But Keep It Simple
Sometimes just using one beautiful piece from the same family can bring that rustic-yet-modern look to your centerpiece.  For a fat and full arrangement, stick to just one flower or one type of branch.  Make sure to use a lot of it for high impact.

2. Check Out The Produce Aisle Instead Of The Flower Mart
To find interesting subjects for your seasonal arrangements, try perusing the produce aisle at your local market or strolling the neighborhood farmers market.  Colorful and in-season fruits and veggies are often beautiful too.  Try artichokes, lemons, pomegranates, bell peppers, cabbage, leeks…you get the idea.

3. Use Interesting Materials
This is the perfect time to think outside of the box.  Whether it be a remarkable birds nest your kids found in the backyard, or cotton branches growing wild, the options are endless when drifting away from the norm.

4. Utilize Your Seasonal Offerings
Autumn brings an endless array of natural gifts for your table. Some of our favorites at Round Pond during the season include pumpkins, baby gourds, red oak branches, agapanthus, dried lavender, eucalyptus, curly willow,  geraniums, poke sally (a super cool and colorful weed), white tuberose, pink digaplexis and of course an enduring classic; beautiful and sturdy sunflowers.

Have fun, and Happy Holidays!

10 Ways To Use Our Blood Orange Olive Oil & Syrup

10 Ways To Use Our Blood Orange Olive Oil & Syrup 1200 750 Round Pond Estate


How many ways can you add the sweet, tangy bite of Blood Orange to your life?  From cocktails to glazes to desserts, we have a plethora of fun ways to use our Round Pond Blood Orange Olive Oil and Round Pond Blood Orange Syrup Do you have a favorite use of your own?  Let us know in the comments below!



  1. Make a Cocktail – Muddle rosemary and shake with gin and our Blood Orange Syrup. Add a quick splash of club soda for a little fizz.

2. Make an Appetizer – Mash avocado onto toasted baguette slices. Drizzle with our Blood Orange Olive Oil and sprinkle with coarse sea salt.

3. Make a Cake – Use our Blood Orange Olive Oil in place of olive oil in a polenta olive oil cake, and top with a candied orange peel.

4. Make Dessert – Drizzle Round Pond Blood Orange Syrup over vanilla ice cream and top with whipped cream and slivered almonds.

5. Make an Easy Bite – Finely slice a fennel bulb and serve on a platter sprinkled with coarse sea salt. Whisk together Round Pond Blood Orange Olive Oil and Blood Orange Syrup and serve with fennel for dipping.

6. Make a Glaze – Whisk Round Pond Blood Orange Syrup with hot chili flakes as a sweet, hot glaze for grilled shrimp or pork.

7. Make a Snack – Drizzle hummus with our Blood Orange Olive Oil, and top with dukkah (an Egyptian condiment consisting of a mixture of herbs, nuts, and spices).

8. Make a Sweet Treat – Spread melted chocolate over toasted brioche slices. Drizzle lightly with Round Pond Blood Orange Syrup and Blood Orange Olive Oil and sprinkle with sea salt.

9. Make an Hors D’Oeuvre – Drizzle Round Pond Blood Orange Syrup over feta cheese and serve with crostini, kalamata olives, and water-soaked walnuts (soaking walnuts overnight in water removes the phytic acid that makes your mouth itchy).

10. Make Veggies Special – Drizzle our Blood Orange Olive Oil over roasted or grilled beets, sweet potatoes, winter squash, brussels sprouts, zucchini or green beans.

The Best Citrus Syrup Cocktails

The Best Citrus Syrup Cocktails 1200 750 Round Pond Estate

We asked our favorite Napa Valley mixologists to play with our artisan fruit syrups, and here are the amazing cocktails they came up with!  Give them a try and let us know which one is your favorite in the comments below.  Cheers!

London Calling 
by Duane Rodrigues

Cherry Lemon Bomb
by Andrew Imbach

Blood Moon Old Fashioned
by Roy Barnes

Pomegranate Napan
by Brandon Macer

Bloody Corpse Reviver
by Mike Schneiders

Pom Pom Martini
by Roy Barnes

Meyer Lemon Collins
by Jason Withrow

Pomegranate Tom Collins
by Andrew Imbace

Dirty Ancho Blood Orange Margarita
by Brandon Macer

Pomegranate Tom Collins

Pomegranate Tom Collins 1200 750 Round Pond Estate

Our Pomegranate Syrup gives a vibrant hit of color and a new dimension of taste to the classic Tom Collins.

1.5 oz Tanqueray Gin
1 lime
1/2 lemon
0.5 oz Round Pond Pomegranate Syrup
soda water

Put all ingredients into cocktail shaker, shake well. Pour in a tall glass over ice, top with soda water and finish with a twist of lime peel.  Enjoy!



Recipe compliments of Andrew Imbace of Napa, CA.

Meyer Lemon Collins

Meyer Lemon Collins 1200 750 Round Pond Estate

Tart, sweet, and altogether gorgeous, this Meyer Lemon Collins puts a light-hearted spin on a classic with the sunny taste of Meyer Lemon.

1 oz 209 Gin
.5 oz Aperol
.5 oz Round Pond Meyer Lemon Citrus Syrup
top with Fever Tree tonic
small wedge of lemon for garnish

Pour all ingredients into cocktail shaker, shake well and pour over ice. Top with a splash of tonic and finish with a small lemon wedge for garnish.  Enjoy!


Recipe compliments of Jason Withrow of Napa, CA.

Pom Pom Martini

Pom Pom Martini 150 150 Round Pond Estate

Reminiscent of a Venetian Spritz, this gorgeous martini cocktail is fizzy, sour, and sweet.

1.5oz Titus Vodka
.75 oz Cointreau
splash of lime juice
1/2 tsp Round Pond Pomegranate Syrup
1 oz Prosecco

In martini glass, pour Prosecco in first to coat glass. In a cocktail shaker full of ice, pour in vodka, cointreau, lime juice and syrup, shake well. Pour into martini glass and finish with twist of lime.  Enjoy!


Recipe compliments Roy Barnes of Napa, Ca.

Bloody Corpse Reviver

Bloody Corpse Reviver 1200 750 Round Pond Estate

This easy cocktail is a snap to make and boasts some beautiful colors and bright flavors!

1.5 oz Hendricks Gin
1/2 lemon
0.5 oz Lillet
0.25 oz Round Pond Blood Orange Syrup
orange peel for twist

Pour all ingredients into a cocktail shaker with ice. Shake well, pour into chilled martini glass. Finish with twist of orange peel.  Enjoy!

Recipe compliments of Mike Schneiders of Napa, CA.
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