EVOO Bloody Mary


  • 1 cup ice (plus more for the shaker)
  • 1 ½ oz. vodka
  • 1 tsp. worcestershire sauce
  • 5 drops Tabasco
  • 1 tsp. pepperoncini juice
  • 1 tbsp. tomato paste
  • 1 tsp. creole seasoning (plus more for the rim)
  • 1 tsp. freshly ground black pepper
  • 2 tsp. Capatriti® Extra Virgin Olive Oil
  • ¼ cup tomato juice
  • 1 lemon
  • 1 tsp. horseradish, freshly grated
  • 1 shrimp (cooked separately)
  • 1 stalk celery
  • 1 pepperoncini
  • 3 olives (with pimento)


In a shaker, combine ice cubes, vodka, worcestershire, Tabasco, pepperoncini juice, tomato paste, creole seasoning, and EVOO. Shake thoroughly for 30 seconds to emulsify the EVOO. Add in the tomato juice, 1 tsp. lemon juice, and horseradish. Shake until chilled.

Rub lemon wedge around a highball glass and rim it with creole seasoning. (You can use Old Bay seasoning or celery salt as backups.)

Add 1 cup of ice cubes. Pour mixture into rimmed glass and garnish with olives, celery, shrimp*, and a lemon wedge.

Cheers and share.

*Lightly coat shrimp in EVOO and creole seasoning and sear for 1 minute on each side.


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