Recipes — cooking with olive oil RSS

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...

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.