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
CITRUS-SCENTED SMASHED POTATOES (Serves 4-6) Ingredients: 1 1/2 lbs. thin-skinned baby potatoes, such as baby Yukon gold or Dutch yellow (do not peel potatoes) 2 garlic cloves, peeled and cut in half 4 Tbsp Beyond the Olive Meyer Lemon or Blood Orange olive oil 1/2 to 2/3 cup heavy cream or half & half Salt and pepper 3-4 Tbsp chopped fresh dill Directions: Cut each potato in half and thinly slice crosswise. Place potatoes in large pot and cover with cold water. Add garlic to water. Cover pot and bring to a boil. Salt the water and boil the potatoes until they are tender, about 10 minutes. Drain well, remove garlic pieces and place potatoes back into empty hot pot....
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,...
EGGPLANT & ROASTED PEPPER DIP (About 3 cups) Ingredients: 1 small eggplant, ends trimmed, diced 3 Tbsp Beyond the Olive California Blend extra virgin olive oil, divided Salt and pepper to taste Juice of a lemon 1 cup roasted red peppers (from a jar, drained) 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 cool slightly. Transfer eggplant to a food processor and add remaining olive oil, salt...
