March 20, 2026

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The Olive Twist, a culinary boutique and online retailer, allows you to taste and match over 25 olive oils and 25 of Italy's finest aged balsamic vinegar condimentos to your personal palate.

We encourage you to create your own twist and enjoy the experimentation of flavor fusions. As a bonus, our samplings are rich in antioxidants that add to our health benefits without losing the quality of flavor.

Deviled Easter Egg Baskets

Deviled Easter Egg Baskets

12 large - boiled eggs I used home eggs

12 - fresh parsley branches, chives can also be used

⅓ cup Duke’s Mayo

1 Tbsp. Dijon mustard

½ tsp OT Garlic & Herb Blend

¼ tsp black ground pepper

½ tsp sugar

1 dash OT Cranberry Pear balsamic

Rinse parsley branches. Separate leaves from stems. Trim stems to 3 inches long. Set aside until ready.

Cook eggs to hard boil. Peel egg. Trim ¼ off the thinner side of the egg. Remove the yolk (be very careful not to tear the egg white), and place egg whites onto an egg platter. Place ¼ trimmed off egg pieces into a small bowl.

Place cooked egg yolks on a large plate and add mayo, mustard, seasonings, sugar and a dash of balsamic. Using a fork smash yoke and incorporate the other ingredients.

Fill half of the yolk mixture into a piping bag with a star tip.

Pipe each egg white with a yolk mixture.

Insert the parsley stem into each side of an egg, bending to make a handle. Decorate with a parsley leaf and refrigerate covered with a lid for a couple of hours for the egg to firm up before serving.

Variation: use pickled eggs and add some pomegranate seeds to garnish.