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s t a y   p l a n t e d

  • 1 1/2 lbs asparagus
  • 1 Tbsp Vita Sana UP Oro Bailen Picual EVOO
  • 1/4 cup finely minced red onion
  • 1/4 cup toasted pepitas
  • Sea Salt & Ground Pepper
-cilantro pepita pesto ingredients-
  • 3 cloves garlic
  • 1/2 cup toasted pepitas
  • 2 tsp sea salt
  • 1 jalapeno (seeded, but leave a few for some heat)
  • 1/4 tsp Healthy Life Chipotle Powder
  • one large bunch cilantro, ends cut
  • juice of two large limes
  • 1/3 cup Vita Sana UP Oro Bailen Picual EVOO
  • splash of water
  • Heat grill or indoor grill over medium heat. 
  • Cut off dry bits of asparagus and use a vegetable peeler to gently shave the end stalks. Toss the asparagus in the extra virgin olive oil with a few pinches of salt and pepper. Grill the asparagus, covered, turning a few times, for about 7-9 minutes. Time will vary based on thickness of stalks.
  • To make the pesto, pulse the garlic, toasted pepitas, and sea salt in a food processor to chop. Add the jalapeno,
    chipotle, cilantro, and lime juice and run the processor to combine. With the motor running, drizzle in the
    Ultra Premium Oro Bailen Picual Extra Virgin Olive Oil and a splash of water. Adjust to taste. Add more
    chipotle for heat, citrus juice to brighten it, and water if you prefer it thinner.
  • Serve the asparagus on a generous pillow of the cilantro pesto. Garnish with the minced red onion and toasted pepitas. 

Oro Bailen is a highly decorated olive grove located in Spain that produces award winning Ultra Premium Extra Virgin Olive Oils. Oro Bailen is known world-wide as one of the best producers of the Picual varietal Extra Virgin Olive Oil. 

Vita Sana Olive Oil has in stock one of the best Picuals we've seen yet. This Picual is intensely aromatic and vibrant green. It is savory and grassy, displaying stunning tasting notes of tomato leaf, creamy artichoke and green tea. With pleasing pepper notes and low bitterness, this is a truly superb oil.


  • 1 Tbsp Vita Sana UP Oro Bailen Picual EVOO
  • 1 Tbsp Pine Ridge Apiaries Honey
  • 1 1/2 cups flour
  • 1/2 cup warm water
  • 1 1/2 tsp active dry yeast
  • 1/4 tsp salt
  • 6 Tbsp Vita Sana UP Oro Bailen Picual EVOO - divided
  • 8 ounces baby bella mushrooms, sliced
  • 1 small bunch asparagus, ends trimmed & cut into 4ths
  • 2 Tbsp sun dried tomatoes, oil drained & reserved
  • 2 cups fresh arugula
  • 1/4 cup packed fresh basil, chopped
  • 1/4 tsp crushed red pepper
  • Salt & Pepper
  • 1 clove garlic, minced or grated
  • 2 Tbsp pine nuts, toasted
  • 2 Tbsp SarVecchio Parmesan cheese, grated
  • 1 1/2 cups mozzarella cheese, shredded
  • 4-8 ounces feta cheese, crumbled
  • 1/2 cup+ 1 Tbsp Vita Sana Traditional Balsamic Vinegar


  • In a large bowl combine water, yeast, and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour and ultra premium UP EVOO stirring with a spoon until the dough comes together but is still sticky.
  • Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. 
  • Rub the same bowl with UP EVOO, place the dough inside, and turn to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
  • Add Vita Sana Traditional Balsamic Vinegar to a small saucepan and bring to a boil. Reduce to a very low simmer. Cook 10-15 minutes until liquid reduced by about half and is slightly syrupy. 
  • Remove from heat, pour balsamic vinegar in a bowl or glass to pour, set aside to cool and thicken.
  • Preheat oven to 375 degrees F.
  • Heat a large skillet over medium heat with 1 Tbsp UP EVOO. Once hot, add mushrooms and asparagus. Cook for 5 minutes or until softened. Season with salt, pepper, and crushed red pepper. Remove from heat and set aside.
  • Once dough is ready, lightly flour a counter. Use your hands or rolling pin to roll the dough out until you have a flattened disk. 
  • Place pizza on a greased baking sheet. Use your hands to gently tug, pull and push the pizza dough to your desired shape. Drizzle at least 2 Tbsp UP EVOO over pizza dough.
  • Add chopped basil, garlic, and parmesan and spread out evenly over the pizza. Add the mozzarella cheese. Sprinkle mushrooms and asparagus over the pizza. Sprinkle a little bit more mozzarella over the top with the feta cheese.
  • Bake pizza 25-30 minutes or until cheese is melty and gooey. 
  • Add arugula and sun dried tomatoes to a bowl. Toss with 1-2 Tbsp of reserved sun dried tomato oil, toasted pine nuts, 1 Tbsp balsamic vinegar, a handful of feta cheese, and salt and pepper. Toss well and set aside.
  • Remove pizza from oven and serve arugula salad over top of the pizza. Sprinkle with crushed red pepper flakes and drizzle the Vita Sana Traditional Balsamic glaze over the pizza. Slice and serve immediately.
  • 1/2 lb
    Vita Sana Artichoke Linguine
  • 2 Tbsp
    Vita Sana Oro Bailen Picual EVOO
  • 1 Tbsp butter
  • 2 shallots, diced
  • 1/4 tsp salt & 1/4 tsp pepper
  • 4 garlic cloves, minced
  • 8 ounces fresh spinach
  • 12oz jar marinated artichokes, drained & coarsely chopped
  • 1/2 cup ricotta cheese
  • 1/3 cup freshly grated
    Parmesan cheese
  • 3 Tbsp mascarpone cheese
  • Prepare pasta according to package directions
  • Heat a large skillet over medium-low heat and add
    EVOO and butter. Add in shallots, salt and pepper and cook for about 5 minutes, just until soft. 
  • Add in spinach and toss well to coat, stirring until completely wilted, then add in garlic and cook for 30 seconds. 
  • Add in artichokes and stir, cooking for another 5 minutes so everything is warm.
  • Stir in ricotta, mascarpone and
    parmesan, mixing until combined.
  • Once pasta has been drained, add it to the skillet and toss thoroughly with the spinach and artichoke mixture. Serve immediately with extra cheese.
A vibrant, perfectly balanced cup with a double up of antioxidants from two of nature's best. Carefully harvested and hand crafted seasonally into a good, good for you, tea.
This olive leaf tea was made using fresh, estate grown olive leaves. Gently picked and processed in Australia, traditional Japanese green tea methods are used to maximize quality, flavor, and the rich olive antioxidants.
The rich olive antioxidant tea leaves are combined with an Australian green tea sencha, another well-known antioxidant source.