FRIED TROUT AGRODOLCE (SWEET AND SOUR) Makes 8 first course servings Preparations like this are done all around the Mediterranean with all manner of fish. You can top the fish with the onion mixture as we’ve done here or pour the onion mixture over the cooked fish and allow to marinate for a couple of hours. This is known as escabeche. Sweet and sour onion topping can be made a day or two in advance and stored covered in the refrigerator. Reheat to serve. Ingredients: 1 cup Beyond the Olive Arbosana Blend extra virgin olive oil, divided 2 medium white onions, peeled, halved and sliced (about 4 cups) 4 large cloves garlic, peeled and thinly sliced 2 bay leaves...
OLIVE OIL AND COCONUT BROWNIES (Makes 30 brownies) Ingredients: 3/4 cup Beyond the Olive Arbequina extra-virgin olive oil, plus more to grease pan 1/3 cup cocoa powder 2 ounces unsweetened chocolate, finely chopped 2 large eggs 2 large egg yolks 1 tsp vanilla extract 2 1/2 cups sugar 1 3/4 cups all-purpose flour 3/4 tsp kosher salt 2 1/2 ounces bittersweet chocolate, coarsely chopped 2 cups shredded sweetened coconut Fleur de sel, for sprinkling. Directions: Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan. In a large bowl, whisk together the cocoa powder and 1/2 cup plus 2 tablespoons boiling water until smooth. Add the unsweetened chocolate and whisk until the chocolate has melted. Whisk in...
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.
Adapted from Farm Fresh to YouPhoto Source: MyRecipes.com
