MANHATTAN CHOWDER I’ve been craving a good Manhattan Clam Chowder all winter. When the daughter came home from Hawaii professing a newfound appreciation for fish (and a boy… but that’s another story), I ran to the market to make this New York Times recipe… with a few… well several tweeks. Instead of clams (because the daughter was specific - fish, not seafood), I substituted a rockfish fillet that made this clean, fast and elegant. I worked with the vegetables in my refrigerator, including some amazing squash still left over from the South Pasadena Community Garden Harvest. Most importantly, I gave this chowder a West Coast Swing - I added our Lambrusco Wine Vinegar and limes from the garden… because comfort...
SPRING MIX AND FRUITY BALSAMIC DRESSING
(Serves: 4)
Ingredients:
1/4 cup Beyond the Olive Arbosana Blend Extra Virgin Olive Oil
2 Tbsp. Beyond the Olive Blueberry, Blackberry or Fig Balsamic Vinegar
Salt and Pepper to taste
10 cups Spring Mix or leafy greens, loosely placed
Directions:
Whisk olive oil and balsamic together in a bowl. Add salt and pepper to taste. Place Spring Mix in a large salad bowl, drizzle dressing over greens and toss well.
Add any or all of the following to make your own special salad: crumbled Feta, sliced apples, mandarin oranges, dried cranberries, toasted almonds, cherry tomatoes.
Photo Source: PrettyYummyFoods.com
ROASTED HALIBUT WITH RISOTTO ALFREDO
(4 servings)
Ingredients:
Roasted Halibut:
4 halibut fillets (6oz each)
3 Tbsp unsalted butter, melted
Panko bread crumbs
2 Tbsp Beyond the Olive Arbequina extra virgin olive oil
1 cup grape tomatoes, whole or halved
Serve with : Our Famous Risotto Alfredo
Directions:
Preheat oven to 425°. Brush fillets with melted butter and season with salt and pepper. Dust with bread crumbs, pressing them into fillets to adhere. Heat a large ovenproof sauté pan over medium-high. Add oil. Sauté fish for 3 minutes. Turn each fillet over, add tomatoes to pan and place in oven to roast for 10 minutes. Drizzle with extra virgin olive oil before serving.
EGGPLANT & ROASTED PEPPER DIP A variation on Baba Ganoush Ingredients: 1 small eggplant, ends trimmed, diced 3 Tbsp Beyond the Olive High Polyphenol Pasadena Blend extra virgin olive oil, divided Salt and pepper to taste Juice of a lemon 1 cup roasted red peppers* Recipe Below (your own are always tastier, but drained from a jar is faster) 1 clove garlic, chopped 3 Tbsps finely chopped fresh basil Directions: Preheat oven to 400 degrees. In a large bowl, toss eggplant with 1 Tbsp olive oil. Spread eggplant on a large baking sheet and roast in the oven for 15 minutes, turning every five minutes. Eggplant is done when it is tender and lightly browned. Remove from oven and let...
Polenta Cornbread My daughter asked me to pick up cornbread mix yesterday.Ì´Ì_ I admit to being a little besides myself... Why buy cornbread mix when you can make it yourself?Ì´Ì_ I had polenta in the freezer, so why not use it? Funny thing is, there aren't many unapologetic polenta cornbread recipes. Oh, they say it will taste a little more "rustic", more "grainy"... and I say "Sign me up! I love rustic and grainy!" I gave her this recipe off the cuff and crossed my fingers it would work out since she was taking it to a party. I was so happy to come home to her leftovers... and it was unapologetically rustic, grainy and very much my cup of...
I was looking for the origin of the word Ascolana and discovered it simply meant from Ascoli Piceno," a city in the Marche region of Italy... which is where the olive varietal derives from. I also discovered Oliva ascolana: a culinary specialty of stuffed, breaded, and fried olives that originated in Ascoli Piceno around the 1800s. I love fried pickles (I think they originated in a Blues club in the American south... but that's another research project), so being the Olive Lady, I had to try fried olives myself. The Ascolana olive has to be a pretty big fat olive for it to get stuffed. You may or may not be able to find big olives for this recipe. You...
This isn't just for the holidays - I use it on sandwiches throughout the year.
Ingredients:
1 (12 ounce) bag fresh cranberries
1 cup white sugar
1/2 cup Tangerine White Balsamic
1 tablespoon tangerine zest
1 whole star anise
1 cinnamon stick
3 whole cloves
1 tablespoon Cherry Olive Oil
Directions:
Combine everything in a heavy bottomed sauce pan except the olive oil.
Bring to a simmer.
Reduce heat to low and cook, stirring occasionally, until cranberries are all popped, about 15 minutes.
Remove from heat and let cool to room temperature.
Discard star anise, cinnamon stick, and whole cloves,
Mix in the Cherry Olive oil and refrigerate until needed.
Build your salad with your favorites. I love adding Balsamic Walnuts and then top with this versatile vinaigrette:
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Tangerine White Balsamic
1 (heaping) teaspoon dijon mustard
6 tablespoons Cherry olive oil
1½ tablespoons lemon tangerine or orange juice (optional)
Add everything except the citrus juice in a mason jar and shake. If it is too thick or too sweet - add the citrus juice to taste and shake again. Serve over your favorite leafy greens, vegetables and fruits.
Need more cherry? Add balsamic marinated cherries.
Ingredients: 2 cups basil leaves, tightly packed 3 tablespoons pine nuts 3 cloves garlic Pinch of coarse sea salt 1 1/2 ounces Parmeggiano-Reggiano, grated 1 1/2 ounces of Pecorino Romano cheese 1/2 cup Beyond the Olive California Blend extra virgin olive oil optional - 3 tablespoons butter Directions: Stem the basil, wash, and dry on a tea towel or paper towels, being careful not to squash the leaves. When the leaves are dry, put them in a food processor, add the garlic, pine nuts and the sea salt, and pulse to your desired consistency. Drizzle in the olive oil. Stir in the cheese and taste for seasoning. Add another pinch of salt and/or the butter if necessary. If serving with...
OLIVE DIP
(Makes about 2 cups)
Ingredients:
1 Jar Beyond the BLACK OLIVE TAPENADE
8 oz softened cream cheese
1/3 cup mayo (optional - use if you like it more creamy)
1/3 cup chopped pecans
Directions:
Combine all ingredients in small bowl. Stir together until well mixed.
I love the grill. Typically while I'm bbqing anything that takes some time to cook, like chicken, I'm throwing everything I can find on the grill - from peaches, to peppers to shallots (pop one or all of those into your coleslaw!) to lettuce. Show off your grillin' skill with this savory, smoky salad. The romaine hearts, paired with creamy goat cheese, and our thick 25 Star balsamic is an eye opener. Ingredients One cleaned and washed head of Romaine Lettuce - cut down the middle. 1/2 cup French Feta 1/2 cup whole Marcona Almonds (blanched and roasted almonds) 1/2 cup pitted Castelvetrano olives (or substitute our green olive tapenade) Salt and pepper to taste 1/8 cup Beautiful Altadena Extra...
Here's the perfect hostess gift - easy, tasty, inexpensive (but looks otherwise), and wonderful to say, "I made this myself"! What you need: A block of cheese (feta, mozzarella, goat cheese, or even halloumi) Any of our Extra Virgin Olive Oils Flavor add-ins: fresh herbs (rosemary, thyme, oregano), garlic cloves, peppercorns, lemon or orange zest, sun-dried tomatoes (or a teaspoon of our Sun Dried Tomato Tapenade) crushed red pepper, etc. A glass jar or two Directions: Cut the cheese into cubes or bite-sized pieces. Add a few layers of cheese and herbs/spices into the jar. Pour olive oil over everything until it’s fully submerged. Seal and refrigerate. Let it marinate for at least 24 hours (but up to a week...
The simple joy of good "garlic paste" at the ready for all of your recipes.
Ingredients
2 heads fresh garlic - peeled
1 cup extra virgin olive oil
optional - herbs - thyme, rosemary, oregano
Preheat oven to 250F.
Place garlic cloves in an ovenproof dish and submerge in oil. Cloves must be covered by oil, or they will burn. Slow bake for 2 hours or until cloves are a light brown and can be squashed easily.
Store in an airtight mason jar for a month in the refrigerator
Great for dinner and great cold as a salad the next day Ingredients 12 oz penne pasta or a fun ruffly one like Malfadine 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces 2 tbsp Arbequina olive oil, divided 1 tsp Italian seasoning 1⁄2 tsp each salt and pepper 3 cloves garlic, minced 1 shallot, finely diced 1⁄2 jar Sun-dried Tomato Tapenade 1⁄2 cup dry white wine 1 1⁄2 cups heavy cream 1 cup freshly grated Parmigiano Reggiano 1⁄4 tsp red pepper flakes 2 cups baby spinach or chopped kale Fresh basil leaves for garnish Instructions Cook the penne in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Meanwhile,...
Ingredients 1/2 cup 25 Star Balsamic Vinegar 1/2 cup honey Dash salt 6 medium peaches or nectarines, halved and pitted Vanilla ice cream, optional Directions In a small saucepan, combine balsamic, honey and salt; cook and stir over low heat until blended, 2-3 minutes. Reserve 1/3 cup mixture for brushing peaches. Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4-6 minutes. Remove from heat. Brush peaches with some of the reserved balsamic mixture. Grill, covered, on an greased rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6-8 minutes on each side. Serve with glaze and, if desired, ice cream. Prep/Total Time:...
Los Angeles, I believe, is among the top three culturally diverse cities. Amsterdam and London are arguably one and two. With that diversity comes a melding of flavors at home and in restaurants. Armenian’s diaspora is evident in spices used that may have originated in Syria, Argentina, Iran or elsewhere. The same recipe may taste different made by someone from Syria than someone from Iran, simply due to the spices used. Here in Los Angeles, we have street vendors – Mexican, Guatemalan, Honduran, among others. A popular street food is “Elote” – corn covered in cheese, chili, lime and mayonnaise. It’s referred to as “Mexican Street Corn”, but Spain and France argue over the origins of mayonnaise, so elote is...
When you need something just a little different on your salad try these croutons. They'll add a new dimension to your lettuce, kale, vegetables... Ingredients 2 cups - Almost Stale Bread (too stale and it won't absorb any oil) - cut into 1 inch cubes 1/4 cup Smoked Olive Oil 1 tablespoon dried Herbs de Provence (or another herb blend) 3/4 teaspoon salt Preheat oven to 350 degrees Put bread cubes on sheet pan and drizzle with olive oil. Use your hands and rub the oil into the bread, sopping up any spills on the pan. You want the oil evenly distributed in the bread, not on the pan. Sprinkle with the herbs and salt. Put in the oven and turn temperature...
We've taken a "Caesar" and enlivened it with feta for a creamy rich dressing that showcases our great olive oils and our favorite sheep's milk feta. Ingredients 1/2 cup Arroyo Seco Extra Virgin Olive Oil 1/4 cup lemon juice 1 fresh egg at room temperature 1 t salt 2 garlic cloves 1/2 t dry mustard 1/2 t hot sauce Ground Black Pepper to taste 3/4 cup Sheep's Milk feta (we like French or Israeli feta)- crumbled Put all ingredients except the feta in a blender and blend until smooth. Hand mix in the feta to maintain texture. If you prefer it smooth, then pulse the feta into the dressing. We enjoy this with our smokey croutons and Romaine lettuce. Equally...
When there is no mayonnaise in the refrigerator and your simple sandwich seems so out of reach - in just 5 extra minutes - your simple sandwich remains simple to make, and tastier than before! For the Mayonnaise: Ingredients 1 large egg yolk (or 2 small) 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 1 cup mild extra virgin olive oil - like our Ascolano Salt and ground pepper to taste Combine all ingredients except oil in a food processor and mix until smooth. While the processor is running, add the oil in at a very slow stream, blending constantly until the mixture begins to thicken. Continue until emulsified and thick. For the Tuna Salad: 1 can solid white albacore ...
Have fresh or frozen strawberries and need a sweet treat? This is wonderful for afternoon tea or as a pick me up breakfast bar. Ingredients 1 lb fresh or frozen strawberries - stems removed, defrosted 1 cup Ascolano Extra Virgin Olive Oil 1 1/2 cups Demerara sugar 2 eggs 1 Tablespoon vanilla 1 teaspoon baking soda 1/2 teaspoon salt 2 1/4 cups flour 1 cup chopped nuts (almonds recommended) 1 (12 ounce) package white chocolate chips Preheat oven to 375 degrees. Using a food processor with the blade attachment - puree the strawberries and then add the olive oil, sugar, eggs, vanilla, baking soda and salt. In a mixing bowl add the flour and then fold in with a wooden spoon the...
BBQ'ed corn gives cabbage coleslaw a hint of smoke along with sweet crunchiness that you will love as a summer side dish. Ingredients 3 Corn cobs left in husk and rinsed.2 Red chili peppers, washed, seeded and cut in half Olive oil for brushing peppers 2 cups cabbage, shredded3 carrots, julienned1 small red onion, thinly sliced 1 T chopped cilantro leaves1 T chopped mint leavesSalt and black pepper Dressing 2T lime juice 3T Peach white balsamic vinegar 1/8 teaspoon salt 1/4 cup Arbosana extra virgin olive oil 1/3 cup cilantro leaves Preparation Can be done a day ahead on coals: Brush both sides of red pepper with olive oil. Char with skin side down. Remove from heat and dice. (Can be done simultaneously with #1 above). Place...
We love black-eyed peas on New Year's Day. This recipe is one way to lighten the New Year's meal. Even better - enjoy this recipe all year round. If red Belgian endive can't be found, frisee makes a great alternative. INGREDIENTS 1 cup dried black-eyed peas, rinsed and picked over 3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced 1 onion cut in half 1 bay leaf Salt to taste 1 medium fennel bulb (about 1/2 pound), trimmed, quartered, cored and sliced very thin across the grain 1 tablespoon fresh lemon juice 1/3 cup Lambrusco Red Wine Vinegar 1/3 cup Picual extra virgin olive oil 1 teaspoon dried tarragon Freshly ground black pepper to taste ⅓...
Ingredients 2 pounds quartered small red or gold potatoes (skins on) 1/3 cup Tuscan extra virgin olive oil 1/2 cup Lambrusco Red Wine Vinegar 5 sliced scallions 3 tablespoons chopped fresh dill 1 tablespoon mustard (we prefer spicy brown or Dijon) 1 teaspoon toasted caraway seeds 1 pound bacon or vegan bacon (cooked and crumbled) - optional 2 stalks celery chopped - optional, but we love the crunch 2 hard boiled eggs sliced - omit if vegan Salt Cracked Pepper Cover potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Blend all remaining ingredients together - except for egg. Drizzle over potatoes and toss. Gently blend in egg, reserving a few slices of egg...
Rugelach - Beyond The Olive Style Tis The Season to Pivot or Pirouette. (Your style, your choice). This started out as a – “Don’t change a thing” recipe - Leave the dough alone- use cream cheese and butter (because pants stretch in a perfect world) … but then there was, and still is, a National Cream Cheese Shortage! (I do wonder if it will make it into our history textbooks in 20 years, if not, I’ll tell my grandkids this story.) Some pastry recipes you don't dare mess with. Baking is not as forgiving as cooking. Dough is an art. So, what if you can’t find cream cheese? Staring at the empty refrigerator at the grocery store, you notice a...
There is such a thing as a cocktail for Fall - while the days are warm but the nights are nippy - something to cool you down and warm you up. Our plum-bourbon spritzer does the trick. This drink mixes bourbon, our Plum Cardamom Balsamic Vinegar and fresh grapefruit juice to create a refreshing cocktail. Enjoy our perfect plum cocktail while grilling up some meat and veggies at your next backyard barbecue. Ingredients 1 jigger and a splash (1 3/4 fl oz) bourbon 3 jiggers fresh grapefruit juice 1 jigger Plum Cardamom Balsamic Vinegar soda water grapefruit peel for garnish rosemary sprig for garnish Instructions Fill a highball glass ¾ of the way with ice cubes. Place bourbon, grapefruit juice, and fig balsamic into...
Our tacos start out with fresh grilled halibut - so you may just want to make the grilled halibut the centerpiece of one meal and make tacos the next day - entirely up to you! This is a melding of international flavors. 2 lb Fresh Halibut olive oil for BBQ fish basket Marinade - 1 T Soy sauce 1 whole lemon juiced 1 teaspoon garlic powder 1 teaspon onion powder 1 teasppon ground cumin 1 T 25 Star Balsamic Vinegar Tacos 1 large avocado lemon or lime wedges 1 large chopped tomato 1/2 cup plain yogurt Cabbage sliced thin Cilantro chopped Chopped and Sautéed Onion Balsamic BBQ sauce Fresh warm corn tortillas __________________ Mix marinade ingredients in a bowl or shalow dish...
The Kings of Leon just put out a new albumn... and that has absolutely nothing to do with this salad unless you enjoy homophones or you like to rock out while you cook - either way - Prepare your Lyon salad while listening to the Kings of Leon or some classic jazz! Ready to turn your home into little French bistro? This simple, yet, hearty recipe, is filled with few but delicious ingredients: Crispy bacon, poached eggs, crispy croutons and a garlicky dijon dressing made using a lovely robust extra virgin olive oil. Lyonnaise salad (or Salad Lyonnaise) is a traditional dish hailing from the city of Lyon (touted as one of the best gastronomic cities in France). As far as salads go,...
LEMON-VODKA PASTA A superbe all in one meal, or side dish to your favorite fish. Ingredients: 1 (16-ounce) bag pasta. We love Semolina Pasta's Bucatini if you are in the area. 1 (8-ounce) container mascarpone 1 Tbsp Beyond the Olive Arbequina extra virgin olive oil Zest and juice of 1 lemon 2 Tbsps vodka (or limoncello) 1/2 cup fresh basil leaves, torn or chopped Salt and pepper Grated Parmigiano, Tuscan Pepper Cheese for garnish Directions: Bring a large pot of salted water to a boil. Cook the pasta al dente. While the pasta cooks, in a medium saucepan, warm the mascarpone with the olive oil, lemon juice and vodka. Season to taste with salt and pepper. When the pasta...
CAULIFLOWER PUMPKIN BISQUE – VEGAN! Here’s a beautiful start to a Thanksgiving meal. Your guests will be impressed and you’ll giggle about how simple this was to put together! 2 heads of cauliflower – leaves removed and cut into medium sized florets 1 Tablespoon Beyond The Olive Smoked Olive Oil 1 Tablespoon Beyond The Olive Arbequina extra virgin olive oil salt white pepper 6 cups water 1 Jar – Salsaology Pumpkin Mole 1 teaspoon Thyme 1 ½ teaspoons Sage Put cauliflower florets in a bowl and toss with both olive oils. Sprinkle salt and pepper over and stir. Lay out on baking sheet. Bake at 350 degrees for 45 minutes. Cover in foil and continue baking for another 10. ...
Looking for a game-day appetizer that will actually make your guests stop and ask, "What is in this?!" Look no further than these Chocolate Cherry Chicken Wings. This isn't just another BBQ recipe. It’s sophisticated fusion. It’s sticky, crispy, and addictively complex. Why You’ll Love Them: Unique Flavor Profile: Deep undertones of chocolate and cherry create a rich glaze that isn't overly sugary. Perfectly Crispy: Baked to perfection, the skin becomes crispy and caramelized, creating the perfect vessel for the thick, glossy sauce. The Wow Factor: The ultimate conversation starter for parties, Super Bowl, or a unique date night dinner. (Think Valentine's Day)! CHOCOLATE CHERRY CHICKEN WINGS.... A MOUTHFUL INDEED! BAKED CHICKEN WINGS COVERED WITH CHOCOLATE CHERRY BALSAMIC Ingredients 1 1/2 pounds chicken...
CORNMEAL SHORTCAKE WITH CARDAMOM WHIPPED CREAM (Serves 6) Ingredients: 1 1/2 cups all-purpose flour 1/2 cup ground cornmeal 1 Tbsp plus 1 tsps baking powder 1/4 tsp salt 3 Tbsps plus 1 tsp sugar 4 Tbsps Beyond the Olive Arbequina extra virgin olive oil 1 cup plus 1 Tbsp heavy cream, well chilled Zest of 1 lemon Coarse grind sugar, for topping Directions: Preheat the oven to 425°. Prepare a baking sheet with a Silpat or parchment paper. Place the flour, cornmeal, baking powder, salt, sugar and citrus zest in a bowl of a food processor. Pulse to combine the ingredients. Add the olive oil, pulsing until the mixture looks like coarse meal. With the machine running, pour in...
ROSEMARY LEMON CHICKEN WITH CREAMY LEMON RICE (4 servings) Rosemary lemon chicken ingredients: 4 boneless skinless chicken breasts Milk Flour Juice of 1 lemon 4 Tbsp Beyond the Olive Meyer lemon flavored olive oil 2 cloves garlic 1 tsp fresh rosemary 1/4 cup white wine 1/2 tsp salt 1/2 cup chicken broth 1/4 cup capers 2 Tbsp butter 2 Tbsp chopped parsley Pepper Directions: Dip chicken in milk and dredge in flour. Add olive oil to skillet at medium heat. Add chicken and cook for 4 minutes each side or until golden brown. Remove chicken and set aside. Place all remaining ingredients except parsley into skillet. Turn heat to low and add a small amount of flour and whisk...
ROSEMARY NEW POTATOES (4 servings) Ingredients: 1 Lb. peeled new potatoes 2 ounces leek, white part only 1/2 Tbsp butter 1 shallot, minced 1 medium tomato, seeded and diced 3 sprigs Italian parsley 3 sage leaves 1 rosemary sprig, leaves only 1 Tbsp Beyond the Olive Rosemary flavored olive oil Salt & pepper Directions: Butter a microwave-proof pan and add the potatoes, sprinkle with the minced shallots, add 1 1/2 cups of water. Cover with microwave-proof plastic film and transfer to the microwave; cook for 8 minutes. Meanwhile, mince the leeks with the parsley, rosemary and sage. In a non-stick skillet, heat the Rosemary olive oil, add the potatoes and cook until slightly browned. Add the minced leek and...
ROASTED VEGETABLES
(4 servings)
Ingredients:
1 zucchini
1 yellow squash
1 eggplant
1/2 cup cut carrots or baby carrots
1/2 a red onion
1/2 a bunch of asparagus
2 large tomatoes
Beyond the Olive Tuscan Blend extra Virgin Olive oil
Salt & Pepper
Balsamic vinegar (optional)
Directions:
Preheat oven to 450°. Chop all vegetables into large chunks and place in a large roasting pan. Toss with olive oil, salt and pepper. Roast until vegetables are fork tender (about 25 minutes).
SEARED HALIBUT WITH ELDERBERRY BALSAMIC VINEGAR & LEMONGRASS BASIL OLIVE OIL
• 2 lbs fresh Pacific Halibut• 2 oz (60 ml) Beyond The Olive Lemongrass Basil Olive Oil• 2 oz (60 ml) Beyond The Olive Elderberry Balsamic Vinegar
• 1 to 2 teaspoons Arbequina Olive Oil for pan• Salt & Ground Pepper to Taste-Wash and pat dry fish with a paper towel. Drizzle equal amounts Lemongrass Basil Olive Oil and Elderberry Balsamic over fish. Sprinkle course salt and pepper over fish.Turn on broiler. Oil broiling pan or baking dish with your favorite BTO oil. Place fish in, skin side down. Broil until fish is no longer translucent. Serve with rice and vegetables.Drizzle more oil or balsamic to taste.
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SPICED BALSAMIC CIDER (Serves 4) Ingredients: 32 oz. apple cider (preferably fresh-pressed from refrigerated case of supermarket) 2 slices candied ginger, coarsely chopped 4 cinnamon sticks 1 vanilla bean 4 tsp Beyond the Olive Traditional (or Fig) Balsamic Vinegar Directions: Pour cider into large saucepan. Add candied ginger and cinnamon sticks. Carefully split vanilla bean lengthwise and use side of knife blade to scrape seeds from pod. Place seeds and vanilla pod pieces into saucepan. Cover pan. Over medium heat, bring mixture to a simmer and steep 20-30 minutes. Strain cider, and then ladle cider into 4 serving mugs. Stir a tsp of balsamic vinegar into each of 4 mugs. Serve hot. Recipe by Get Out of the Kitchen!Photo...
OLIVE OIL CUPCAKES (Makes 12 small or 6 large cupcakes ) Ingredients: 1 cup sugar 1/3 cup Beyond the Olive California Blend extra virgin olive oil 1 egg 1 tsp vanilla extract 1 cup finely grated fresh zucchini 2 Tbsp plain yogurt 1 cup all-purpose flour 5 Tbsp unsweetened cocoa powder 1/2 tsp sea salt 1/2 tsp baking powder Frosting, optional, as needed Directions: Preheat oven to 350 degrees. Line a 12 mini-cupcake or 6 regular cupcake tray with liners. Whisk together sugar, oil, egg, and vanilla in a large bowl until thick and smooth. Add zucchini and yogurt; stir well. In a medium bowl, sift together flour, cocoa, salt, and baking powder. Add to sugar mixture; stir until...
LEMON OLIVE OIL CAKE (Serves 8) Ingredients: 3 large eggs 2 cups sugar 1 1/2 cups Beyond the Olive California Blend extra virgin olive oil 1 1/4 cups milk 3 Tbsps grated lemon zest 2 cups cake or all purpose flour 1 tsp baking powder Big pinch salt Fresh fruits of your choice Directions: Preheat the oven to 350 degrees. Butter and flour a 10-inch cake pan (I sometimes make this in a cast iron skillet). In a large bowl, whisk together the eggs and granulated sugar. Stir in the olive oil, milk, and zest. In another bowl, stir together the flour, baking powder, and salt. Make a well in the dry ingredients, and slowly add the egg mixture,...
SMOKED HUMMUS
Ingredients:
2 – 14oz cans garbanzo beans, drained (reserve the liquid)
4 Tbsp tahini sesame seed paste
4 Tbsp Beyond the Olive Smoked olive oil
4 cloves garlic, peeled & diced
2 Tbsp lemon juice
1 tsp sea salt or table salt
1/8 tsp red pepper flakes
1 tsp black pepper
Directions:
In a blender, combine ingredients one at a time. If consistency is too thick, add a small amount of reserved bean liquid. Adjust the other ingredients to taste. Place in bowl & garnish with a dash of paprika.
Serve with crackers or crusty bread.
OLIVE OIL BISCOTTI (Makes 100 biscotti) Ingredients: 1 cup whole almonds 6 Tbsps Beyond the Olive Arbosana extra virgin olive oil 2 cups sugar 1 Tbsp baking powder 1/4 tsp salt 4 eggs 4 cups all purpose flour 2 tsp orange extract and 2 Tbsp orange zest Directions: On a baking sheet, toast the almonds at 350 degrees for 5 minutes. In a food processor, mix the sugar and the olive oil. Add the eggs (save 1 egg -mix it and use 1/2 for the mix and 1/2 for “the wash” or glaze). Combine the flour, baking powder and salt in a mixing bowl. Whisk to mix. Gradually add the flour at a low speed to the food processor;...
OVEN ROASTED HERBED TOMATOES
Ingredients:
10 large plum or Roma tomatoes, halved lengthwise
1/4 cup Beyond the Olive California Blend extra virgin olive oil
1 Tbsp fresh parsley
1 Tbsp fresh basil
1/2 Tbsp fresh rosemary
1/2 Tbsp fresh thyme
Sea salt
Fresh ground pepper
Directions:
Preheat oven to 350 degrees. Place tomatoes on rimmed baking sheet cut side up. Brush with olive oil. Mix all herbs together and sprinkle half of the mixture over tomatoes. Salt and pepper to taste. Bake 1 hour 15 minutes or until edges are brown.
Sprinkle with remaining herbs.
PEPERONATA
(Serves: 4-6)
Ingredients:
1 lb sweet Gypsy peppers, sliced
1 lb red bell peppers, sliced
1 lb red onions, sliced
2 cloves garlic, minced
1/4 cup Beyond the Olive Tuscan Blend extra virgin olive oil
1 tsp dried oregano
Kosher salt and freshly ground pepper
Directions:
Heat olive oil on medium high heat in a large skillet. Add peppers, onions and garlic and sauté for about 10 minutes until peppers and onions are starting to soften. Add oregano and season with salt and pepper. Lower heat to medium and cook until pepper mixture is very soft (20-30 minutes).
Delicious on sausages or as a side dish.
CRUDAIOLA PASTA SALAD (Serves: 4-6) Ripe tomatoes are layered with fresh herbs, capers, and two kinds of olives and left to rest on your kitchen counter for the day – the result is a beautiful, no-cook pasta sauce, richly layered with flavor -without ever turning on the stove. Ingredients: 3 tsps capers, drained 1/2 cup Beyond the Olive Tuscan Blend extra virgin olive oil 4 large ripe tomatoes, chopped 3 green onions, chopped halfway to green OR 2 cloves garlic minced 4 fresh basil leaves, torn 1/2 cup black olives, chopped 1/2 cup green olives, chopped pinch red pepper flakes 1 lb penne pasta, cooked Directions: Mix the first 8 ingredients together and leave to sit in salad bowl...
ROMESCO SAUCE (Yields about 2 cups sauce) Ingredients: 1/4 cup slivered almonds 2 thin slices of French/Italian bread 2 jars of roasted peppers, drained (7 oz. drained weight each jar) 5 Tbsp Beyond the Olive Garlic Flavored extra virgin olive oil 2 Tbsp Sherry Vinegar (or more to taste) Salt and pepper to taste Directions: In a skillet, toast almonds over moderate heat until fragrant and golden. Remove from skillet and set aside. Add bread slices to the skillet and toast each side until golden. Tear into pieces and add to work bowl of food processor. Add almonds and pulse until bread and almonds are finely chopped. Add the peppers, garlic oil and sherry vinegar. Process until very smooth. Season...
MEDITERRANEAN SALAD
(Serves: 4)
Ingredients:
1 Medium sized cucumber, peeled & sliced
1 small red onion, halved then sliced
6 Roma tomatoes, cut in eighths
1/4 cup Beyond the Olive California Blend Extra Virgin Olive Oil
1/2 tsp kosher salt
1/8 cup Beyond the Olive White Balsamic Vinegar
4 oz. Beyond the Olive Calamata Olives, sliced (about 10-12)
1 tsp dried oregano
Fresh ground pepper to taste
Directions:
Combine all ingredients, toss well. Let stand at room temperature for 20 minutes. Serve chilled or at room temperature.
This side screams, “celebrate the season”... Well it would if it could talk! It's got toothsome rice, savory cauliflower, sweet onions and a stupendous Tahini lemon dressing
This recipe is all about using fresh vegetables you have on hand.. go green and use all green tomatoes and a ton of fresh herbs topped off with a dollop of crème fraiche. Don’t stress over what you should or shouldn’t add - this recipe is forgivable!
OLIVE OIL ICE CREAM, A CLASSIC Extra Virgin Olive Oil gives this ice cream a velvety texture and a little umami. Let the mixture cool overnight. In the morning - put it in the ice cream maker and let it spin while you make coffee, cut fruit and get ready for Ice Cream For Breakfast. Who does that? We do! For dessert, we love it drizzled with our fig or chocolate-orange balsamic. Want to shake up the dinner party? Substitute half of the extra virgin olive oil with Rosemary Olive Oil or Basil Olive Oil, and serve with pine nut cookies. Your guests will think you smuggled the goods back from Europe! Makes approximately 1 quart. INGREDIENTS 4 large egg...
KALE AND GARBANZO WINTER SOUP It’s soup weather so here’s a comforting light dinner. Serve with crusty bread and a triple cream brie! INGREDIENTS 1 medium onion, chopped (1 cup) 2 garlic cloves, chopped 1 bay leaf 1 teaspoon salt 1/8 teaspoon black pepper 2 tablespoons Beyond The Olive Arbequina extra-virgin olive oil 1 large boiling potato (3/4 lb), peeled and cut into 1/2-inch pieces 3/4 lb kale, stems and center ribs cut out and discarded, then leaves finely chopped (4 cups) 3 1/2 cups reduced-sodium chicken broth (28 fl oz) 2 cups water 1 (14-oz) can chickpeas, rinsed and drained 1/4 lb Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice (1 cup) PREPARATION...
GRILLED ASPARAGUS WITH LEMON OLIVE OIL, PECORINO AND PROSCUITTO (Serves 4) One of the simplest and best ways to cook asparagus is to give it a light coating of olive oil and grill it. You can also do this on the stovetop in a ridged grill pan. Grilling brings out the sweetness and I prefer it to steaming or boiling which seems to bring out more of the “vegetal” notes. Ingredients: 1 lb fresh asparagus, tough ends discarded 2 Tbsp Beyond the Olive Arbosana extra virgin olive oil Sea salt Freshly ground black pepper 3 Tbsp or so Beyond the Olive Meyer Lemon flavored extra virgin olive oil 1/2 cup Pecorino or Parmigiano cheese shaved thinly with a vegetable peeler...
GRILLED CORN
(Serves: 8)
Ingredients:
2 Tbsp kosher salt
8 ears fresh sweet corn
8 Tbsp Beyond the Olive Tuscan Blend Extra Virgin Olive Oil
4 Tbsp chili powder
Directions:
Preheat grill to medium high. Bring 6 quarts of salted water to a boil. Add the corn and boil for seven minutes, remove and set aside. In a small bowl, whisk remaining ingredients together. Grill corn until lightly charred. Baste corn with oil mixture before serving.
For a spicy twist, replace EVOO with 1/2 Beyond the Olive Lime olive oil and 1/2 Beyond the Olive Jalapeno Olive Oil
Photo Source: McCormick.com
BRUSCHETTA
(Makes about 3 cups)
Ingredients:
1 pound plum tomatoes or large cherry tomatoes (about 24), diced
1/3 cup Beyond the Olive Tuscan Blend extra virgin olive oil
3/4 cup fresh basil leaves, coarsely chopped
1/2 cup fresh mozzarella cheese, chopped in small cubes
Freshly ground black pepper, or to taste
1 tsp sea salt, or to taste
3 garlic cloves, minced
1 tsp fresh lemon juice, preferably squeezed from lemon
Directions:
Combine the tomatoes, olive oil, basil, mozzarella cheese, garlic, lemon juice, salt and pepper. Stir together until well mixed. Serve over slices of fresh baked baguette.
Recipe adapted from Lucero Olive Oil
Photo Source: Wikipedia
CAPRESE SKEWERS Ingredients: 1 lb. small, bite-sized tomatoes (such as grape or cherry tomatoes) 1 bunch fresh basil (use smaller leaves and/or snip larger leaves in half) 1 loaf fresh, crusty bread 1 lb. bocconcini (small balls of fresh mozzarella packed in whey or water) Beyond the Olive California extra virgin olive oil Sea salt and freshly ground pepper Cocktail picks Directions: You will need one tomato, one mozzarella ball, one basil leaf and one cube of bread for each skewer. Based on your quantities of tomatoes and mozzarella, determine how many skewers you will make. Cut small cubes of bread (same size as tomato) in this amount. On each cocktail pick, thread a tomato, a basil leaf, a cube...
CHIP'S "EASY-BREEZY" FISH
Ingredients:
2 Fish Fillets (we usually buy the individually-frozen Tilapia fillets at Costco)
Beyond the Olive Arbequina extra virgin olive oil
Sea salt and freshly ground pepper
Directions:
Place your thawed fish fillets into a square Pyrex baking dish. Thoroughly coat both sides of the fillets with EVOO (I usually end-up with about 1/8" of oil covering the bottom of the dish. Add some freshly ground sea salt and pepper to the fish. Place fish into oven pre-heated to 400 degrees and bake for 14 minutes.
Photo Source: Myrecipes.com
DEVILED EGGS TWO WAYS (Makes 24 deviled egg halves) Ingredients: 1 dozen eggs, preferably organic, hard-boiled, peeled and chilled 4 Tbsp mayonnaise 4-6 Tbsp Beyond the Olive Meyer Lemon Flavored Olive Oil 2 Tbsp cream or half & half Salt and pepper 2 Tbsp fresh tarragon leaves, about two stems Coarse smoked salt, such as Fumée de Sel 1 oz smoked salmon, cut into 1x1-inch slivers (use thinly sliced variety, not fillets) Sweet or smoked paprika for garnishing, if desired Directions: Carefully slice eggs in half lengthwise and remove yolks. Reserve whites and place yolks in a food processor. Add mayonnaise, 4 Tbsp. olive oil, cream, a pinch of salt and a generous grinding of pepper. (Do not add too...
FRESH STRAWBERRIES WITH FIG BALSAMIC VINEGAR REDUCTION
Ingredients:
2 cups fresh strawberries
1 1/2 cups Fig balsamic vinegar
Cracked black pepper
Directions:
Slice the strawberries. Reduce the Fig balsamic vinegar to 1/2 cup over medium heat. Cool and drizzle over strawberries.
Add black pepper to taste.
Photo Source: Food Network
GREEN BEAN CASSEROLE
(Serves: 8)
Ingredients:
8 cups green beans (cut and cooked, but still firm)
2 cups mushrooms, sliced (optional)
½ cup onions, chopped
1 cup whole milk
1 ½ cups heavy cream
3 tsp soy sauce
3 Tbsp Beyond the Olive Tuscan Blend Extra Virgin Olive Oil
Salt and pepper to taste
Parmigiano Reggiano cheese shredded
Directions:
Heat olive oil in medium pan over med-high heat and add mushrooms and onion. Sauté 2-3 minutes, then add cream, milk and soy sauce. Add green beans and toss to coat. Salt and Pepper to taste. Place into casserole dish and top with Parmigiano Reggianocheese. Bake for 25 minutes or until bubbling.
CRANBERRY OAT BARS Ingredients: 1/2 cup Beyond the Olive Blood Orange Olive Oil 1 cup packed light-brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon coarse salt 1/2 cup rolled old-fashioned oats 1/4 cup ground flaxseeds 1/2 cup pepitas (hulled pumpkin seeds) 3/4 cup large unsweetened coconut flakes 5 ounces bittersweet chocolate, chopped (about 1 cup) 1 cup dried cherries or cranberries, chopped Directions: Preheat oven to 350 degrees. Beat oil and brown sugar in a bowl on medium speed until well combined, about 3 minutes. Beat in eggs and vanilla. Add flour, baking soda, and salt; beat until combined. Stir in remaining ingredients until well combined. Refrigerate...
TUNA TAPENADE
Ingredients:
1/4 Cup Beyond the Olive Spicy Olive Bruchetta OR
1/4 Cup Beyond the Olive Black Olive Tapenade
1/4 Cup diced dill pickles
1 Tbs. Lemon Juice
3 Tablespoons Mayonnaise (make your own recipe - here)
1 (5 to 6 ounce) can Solid White Albacore Tuna, in water
Sea Salt and Black Pepper to taste
Directions:
Pulse the Tapenade in a food processor until olives are broken and in pieces. In a separate bowl, add all ingredients and mix thoroughly. Season with salt and pepper.
BALSAMIC & CARAMEL SAUCE OVER VANILLA ICE CREAM (Serves 8) Ingredients: 1 cup heavy cream 1 cup granulated sugar 2 Tbsp water, plus more for brushing 4 Tbsp Beyond the Olive Traditional Aged balsamic vinegar 1 lemon, juiced 1/2 tsp salt 1 1/2 quarts vanilla ice cream Directions: Bring cream just to a boil in a small saucepan over high heat. Reduce the heat to low and keep the cream warm. In a large high-sided saucepan over medium-high heat, dissolve the sugar with 2 Tbsps of water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid. Using a pastry brush dipped in water, brush the inside of the...
MEYER LEMON OLIVE OIL MADELEINE’S Ingredients: About 1 Tbsp butter, melted and cooled 2 eggs, separated 3/4 cup sugar 1/2 cup Beyond the Olive Meyer Lemon flavored olive oil Zest of 2 Meyer lemons Juice of one-half Meyer lemon 1 cup + 2 Tbsps flour 12 supremes from a ruby grapefruit (optional) Directions: Preheat oven to 325 degrees. Grease the madeleine pan well with the melted and cooled butter. Beat the egg yolks with the sugar, the Meyer Lemon olive oil and the lemon zest and juice, until thickened. Add the flour, about a ¼ cup at a time, stirring between additions. Add the egg whites, one at a time, and beat until well combined. Fill the molds 2/3rds full....
PROSCIUTTO WRAPPED CRUDITES WITH MEYER LEMON OIL (Serves 4) As with many of our recipes, this is just a jumping off point. These little crunchy winter bundles of broccolini and fresh fennel enhanced by Meyer Lemon Olive Oil could just as easily include asparagus and baby leeks in the spring, summer squash and blue lake beans in the summer, or bell peppers and young carrots in the fall. Although I think it is most enjoyable to pick up these little bundles and crunch away, they can be served on individual plates with a bit of greens, or served as a salad as well. Enjoy! Ingredients: 8 thin slices of Prosciutto 1 fennel bulb, cored and thinly sliced lengthwise (find a...
ROASTED OLIVES AND GRAPES
Ingredients:
1 1/4 cup pitted, halved calamata olives
2 1/2 cups red grapes
3 Tbsp Beyond the Olive Meyer Lemon Flavored Olive Oil
3 Tbsp Beyond the Olive Traditional Balsamic Vinegar
1 Tbsp fresh thyme
1 Tbsp rosemaryDirections:
Preheat oven to 350 degrees. Mix all ingredients together and spread on a large rimmed baking sheet. Bake for 1 hour, stirring every 20 minutes. Serve warm or room temperature with goat cheese and baguette slices.
This can also be cooked on a grill in a foil "pillow" pocket, use indirect heat and turn every 20 minutes. Will keep refrigerated for 2 weeks.
Recipe adapted from Lucero Olive Oil
BLOOD ORANGE GRILLED SCALLOPS OR SHRIMP
Ingredients:
2 Tbsps minced scallions
1 clove garlic minced
1/4 cup Beyond the Olive Blood Orange Olive Oil
1/4 tsp black pepper
1/2 Tbsp Chili Paste (optional)
1 lb scallops or shrimp
Directions:
Combine scallions, garlic, olive oil & black pepper in a bowl. For an extra kick add the chili paste. Marinate for 30 minutes. Thread scallops onto skewers and grill over medium heat for 8 minutes. Turn several times during cooking and baste with remaining marinade.
Serve over pasta or basmati rice.
Photo Source: EveryDayFamilyFood.com
CRAB CAKE SALAD (Serves: 6-8) Crab cakes are a perennial favorite, so for summer here is a no-fry crab cake salad is perfect starter, salad course or a simple main course lunch. Ingredients: 1/2 cup Beyond the Olive California Blend extra virgin olive oil 1/2 cup freshly squeezed lemon juice (about 4 lemons) 1 Tbsp Old Bay seafood seasoning 2 Tbsp capers, drained 1 tsp Worcestershire sauce 2 tsp Dijon mustard 1 pound lump crabmeat, drained 1/2 cup green onions 1/2 cup cucumbers, seeded and finely diced 1-2 Tbsp unsalted butter 1 cup Panko breadcrumbs 6 cups mixed mircogreens or baby salad greens 1/2 cup fresh parsley, minced Directions: To make the dressing combine the olive oil, lemon juice,...
GREEK WATERMELON SALAD Ingredients: 1 personal sized watermelon, chilled and cubed 4 fresh corn ears, husked 1 large red onion, sliced thinly 1 cup feta cheese 1 bunch fresh mint, chiffonade 1 lime 1/2 cup Beyond the Olive Pasadena Blend Extra virgin olive oil Salt and pepper to taste Directions: Steam, boil or grill the corn. When cooled, slice off the kernels by following along the cob with a knife. Scrape off the remaining kernel bits and the “milk” and set aside. In a large serving bowl, drizzle the olive oil and lime over the watermelon. Add the corn and red onion and toss. Break the feta cheese into chunks and add to the watermelon mixture, along with the mint. Season...
ORANGE BROWNIES (FROM SCRATCH) Ingredients: 4 oz. unsweetened chocolate 1 oz. bittersweet chocolate 1 cup all purpose flour 1 tsp baking powder 3/4 tsp salt 4 eggs 1 Tbsp vanilla 2 cups sugar 1/2 cup butter 1/2 cup Beyond the Olive Orange Olive Oil 1 cup walnuts, coarsely crushed (optional) Directions: Preheat oven to 350 degrees. Butter a 9×12 baking pan. On low heat, melt chocolate in sauce pan, stirring constantly. Set aside to cool. In a separate bowl sift flour, baking powder, and salt. Melt butter, add olive oil, and incorporate one egg at a time. Add in vanilla, and then chocolate. Fold in dry ingredients and walnuts, don’t over mix batter. Pour mixture into pan smoothing off the...
GREEN GODDESS DRESSING (Makes about 1-1/2 cup) Ingredients: 1 small clove fresh garlic, minced 1 anchovy fillet, chopped 1 extra large egg yolk 1/2 cup parsley leaves 1 tsp fresh tarragon leaves 2 Tbsp fresh chives, chopped 6 to 8 leaves of fresh basil 1/2 lemon, juiced (Meyer lemon, if possible) 3 tsp Champagne Vinegar Salt and pepper 1/4 cup Beyond the Olive California Blend Extra Virgin Olive Oil 1/4 cup Beyond the Olive Meyer Lemon Flavored Olive Oil 1/4 cup yogurt, plain and good quality Directions: Place all ingredients, except the oils and yogurt, in a blender and run until well blended. Slowly add the oils with the blender running until emulsified. The consistency should be between a...
ARRABBIATA SAUCE (Serves: 6) Ingredients: 1 medium onion, finely chopped 28oz tomato sauce 2 jalapenos, seeds & membrane removed, freshly chopped 3 cloves of garlic, finely chopped 1lb Penne Pasta 4 Tbsp Beyond the Olive Traditional Balsamic Vinegar Freshly grated Parmesan or Parmigiano Reggiano cheese 1/2 tsp fresh rosemary chopped 1/4 cup fresh parsley, finely chopped 1 tsp fresh ground pepper 1/4 cup California Blend Extra Virgin Olive Oil 1/2 tsp fresh oregano, chopped Directions: In a large skillet, place 3 tsp of olive oil and sauté onions and jalapenos over low heat until soft (8-10 minutes). Add salt and pepper, rosemary, oregano, garlic and continue to sauté for about 3-4 minutes. Meanwhile boil water and begin to cook the...
BLOOD ORANGE OLIVE OIL ICE CREAM Ingredients: 1/2 cup sugar 1 1/3 cups milk Pinch of salt 1 cup heavy cream 6 egg yolks 1/2 cup Beyond the Olive blood orange olive oil Zest of 2 Blood Oranges Directions: In a medium saucepan, stir together the sugar, milk and salt, and heat to simmering. While the milk mixture heats, stir together the yolks. When the milk is simmering, add about ½ cup of the heated milk to the yolks, whisking to combine. Add the yolk, milk mixture back into the pan and over low heat, stir until the mixture thickens to a custard-like consistency. (Take it slow—don’t scramble the eggs!) Set a strainer over the top of a medium bowl,...
CHICKEN KEBABS GLAZED WITH LAVENDER
Ingredients:
2 lb chicken breasts cut into 1 1/2 inch cubes
Fresh rosemary sprigs or meat skewers
1 pint Portobello mushrooms
2 onions cut into wedges
Salt, paprika and pepper
1/4 cup Lavender Olive Oil
1/2 cup Traditional Balsamic Vinegar
Directions:
Skewer onions, chicken mushrooms. Baste with Lavender Olive Oil and then sprinkle with salt, pepper and paprika. Heat coals, gas grill or oven (to 350). Drizzle kabobs with 1/2 of the Traditional Balsamic. (Reserve the rest for later.) Grill until chicken is no longer pink.
Baste with the remaining Traditional Balsamic or to taste.
CITRUS COUSCOUS WITH OLIVES (Serves 6) Ingredients: 2 cups whole-wheat couscous 3 1/2 cups vegetable broth Zest and juice of one orange Zest and juice of one lemon 1 Tbsp Dijon mustard 3 Tbsp Beyond the Olive Garlic Flavored Olive Oil 1 Tbsp fresh thyme leaves (or 1 tsp dried thyme) 1 tsp sea salt Freshly ground pepper 1 cup Beyond the Olive Calamata Pitted Olives, coarsely chopped Directions: Combine broth, citrus zest and juice, mustard, garlic oil, thyme and salt. Bring this mixture to a boil. Remove from the heat and season with pepper. Add couscous and gently stir. Cover tightly and allow couscous to absorb all the liquid. This should take about 5-10 minutes. Uncover, fluff with...
GRILLED PEACHES WITH RASPBERRY PEAR BALSAMIC GLAZE Ingredients: 1 cup Beyond the Olive Raspberry Pear White Balsamic Vinegar 4 medium peaches, peeled, halved and pitted 2 Tbsp brown sugar 1/2 tsp ground cinnamon 3 tsp dark rum 3 tsp butter Vanilla Bean Ice Cream Directions: Place Raspberry Pear Balsamic Vinegar in a small pot and reduce by ½ or more until thick and syrupy. While the vinegar is reducing, place butter and rum into a small dish and heat in a microwave until butter is just melted. Place peach halves, cut side up, on a large piece of aluminum foil. Combine brown sugar and cinnamon and distribute evenly into center of each peach half. Brush the peaches with the...
BUTTER TO OLIVE OIL CONVERSION CHART
Butter/margarine -> olive oil1 tsp -> 3/4 tsp1 Tbsp -> 2/14 tsp1/4 cup -> 3 Tbsp1/3 cup -> 1/4 cup1/2 cup -> 1/4 cup + 2 Tbsp2/3 cup -> 1/2 cup3/4 cup -> 1/2 cup + 2 Tbsp1 cup -> 3/4 cup
JUNE 15, 2015
CORN SALAD Ingredients 5 ears of corn, shucked 1/2 cup small-diced red onion (1 small onion) 3 tablespoons apple cider vinegar 3 tablespoons Beyond the Olive Pasadena Blend extra virgin olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup julienned fresh basil leaves Directions:Cook the corn for 3 minutes in a large pot of boiling water. Drain and immerse the corn in ice water to stop the cooking. When the corn is cool, cut the kernels off the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. Read more...
ARTICHOKE DIP
Ingredients
1/4 cup mayonnaise
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup Beyond the Olive Artichoke Tapenade
Directions
Preheat oven to 350 degrees. Combine the Artichoke Tapenade and mayonnaise and transfer to an oven proof baking dish. Top with the cheese and bake until golden brown and bubbly, about 20-25 minutes.
Serve warm with crackers.
BALSAMIC MARTINI Ingredients 3 ripe strawberries 1 lime, cut into 4 wedges 12 to 15 dashes of Beyond the Olive Traditional Aged balsamic vinegar 3/4 oz simple syrup (recipe follows) 1/2 oz strawberry puree (made by blending a few strawberries with some simple syrup until slushy) 1 1/2 oz vanilla rum Garnish with Balsamic glaze (recipe follows) Directions Trim the stems from the strawberries and cut them in half, allowing them to fall into your mixing glass. Add lime wedges, simple syrup, balsamic vinegar and the strawberry puree. Use a muddler to mash, the ingredients together. Add the vanilla rum to the mixture, then pour into an ice-filled cocktail shaker. Shake, then strain into a chilled martini glass and serve....
BALSAMIC POACHED PEARS WITH HONEY CINNAMON MASCARPONE Ingredients For the Pears 4 medium, firm pears such as D’Anjou peeled, cored and halved 1 bottle fruity red wine such as Malbec or Pinot 1 cup Beyond the Olive Traditional or Pear White Balsamic Vinegar 2 star anise 1 cinnamon stick 1 cup granulated sugar Ingredients For the Mascarpone 1 8oz container mascarpone 2 Tbsp heavy cream 3 Tbsp honey 1 tsp ground cinnamon Description In a medium, heavy saucepan mix the red wine, balsamic vinegar, sugar, cinnamon stick and star anise. Bring to a simmer and reduce by 1/3 (about 15 minutes). Place the pear halves in to the hot poaching liquid and simmer for 25 minutes or until the...
BALSAMIC ROSEMARY PORK LOIN WITH ROASTED POTATOES Ingredients 2 1/2 pound boneless top loin pork roast 1 1/2 cups fresh rosemary 12 cloves garlic 3 Tbsps Beyond the Olive Tuscan Blend extra-virgin olive oil 2 Tbsps Beyond the Olive Traditional balsamic vinegar 1 tsp sea salt 2 tsps black pepper 2 1/2 pounds small red potatoes, cut into 1/2-inch wedges Directions Preheat oven to 450 degrees. In a food processor, combine rosemary leaves, garlic, oil, vinegar, salt, and pepper and pulse to make a coarse, wet paste, scraping down the bowl as necessary. Spread 3/4 paste on all sides of roast. Place roast, fat side up, in shallow roasting pan large enough to hold roast with 3 inches room around...
BRIE WITH CRANBERRY-BALSAMIC CONSERVE AND TOASTED PECANS (Serves 10-12) Conserve ingredients: 2 Tbsp Beyond the Olive Ascolano extra virgin olive oil 1 medium onion, diced 2 large granny smith apples, peeled, cored, cut into eighths and sliced crosswise 1 lb. fresh cranberries 1 cup sugar Finely grated zest and juice of a large orange 2 1/2 cups sweet white wine, such as Riesling 2 cinnamon sticks 1/2 cup golden raisins 4 Tbsp Beyond the Olive Fig Balsamic Vinegar Salt and pepper Additional ingredients: Whole wheel of Brie (large or small, as desired), at room temperature 1/2 to 1 cup coarsely chopped pecans Crackers or toasts for serving Directions: Heat a large, deep pan and warm olive oil over medium heat. Add...
BRAN MUFFINS Makes 12 muffins 2 c Oat Bran (or wheat bran) 1/2 c Brown Sugar 2 ts Baking Powder 1 ts Cinnamon 1/2 ts Salt 1 c Milk (whole or skimmed) 2 Tablespoons Beyond The Olive Mandarin Orange Olive Oil 2 Egg whites 1 c shredded - Apple (OR carrots OR zucchini OR peach) 3 Tablespoons molasses OR 2 Tablespoons Beyond The Olive Fig Balsamic Vinegar These muffins contain no wheat products, are...
BUCKWHEAT RISOTTO Ingredients: 3 1 /2 cups vegetable stock 2 Tbsp Beyond the Olive Tuscan Blend Extra Virgin Olive Oil, plus more for drizzling 1 cup buckwheat groats, rinsed 1 medium onion, chopped 1 small red bell pepper, chopped 1 garlic clove, chopped 1 tsp dried Italian herb blend Salt and freshly ground pepper 1 cup beer 2 to 3 cups fresh baby spinach leaves, roughly chopped Zest and juice of a lemon 1 Tbsp butter Grated Parmesan or Parmigiano Reggiano cheese, for serving Directions: Place stock in a small pot and warm over low heat. Heat olive oil in a large, deep skillet over medium heat. Add buckwheat groats, onion and pepper; sauté until vegetables are softened,...
