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Walla, Walla, WA | 509-529-7537

GRILLED PIZZA

Recipe from Veronica Foods Pizza Dough 5 cups unbleached, all purpose flour 2 1/4 cups warm (80 degree) water 1/4 cup super high phenol (400+) extra virgin olive oil 1 tablespoon kosher salt 1 tablespoon granulated sugar 2 1/4 teaspoons active dry yeast Cornmeal (optional) My grilled pizza pictured above is made with a tomato pizza sauce, mozzarella, mushrooms, arugula, bacon and Picual Olive Oil drizzled on top. Directions Mix the granulated sugar in to 1/4 cup warm water and add the yeast. Allow to sit and “bloom” for five minutes. In a large mixing bowl, or in the bowl …

GRILLED PIZZA

Recipe from Veronica Foods Pizza Dough 5 cups unbleached, all purpose flour 2 1/4 cups warm (80 degree) water 1/4 cup super high phenol (400+) extra virgin olive oil 1 tablespoon kosher salt 1 tablespoon granulated sugar 2 1/4 teaspoons active dry yeast Cornmeal (optional) My grilled pizza pictured above is made with a tomato pizza sauce, mozzarella, mushrooms, arugula, bacon and Picual Olive Oil drizzled on top. Directions Mix the granulated sugar in to 1/4 cup warm water and add the yeast. Allow to sit and “bloom” for five minutes. In a large mixing bowl, or in the bowl …

WILD SMOKED SALMON & AVOCADO CROSTINI

Recipe from Veronica Foods 1 fresh, sweet baguette, sliced in to 1/2″ slices on the diagonal 12 oz. thinly sliced wild smoked salmon 3 ripe avocados, sliced thin 1 small red onion, sliced very thin 1 large garlic cloves cut in half 2 tablespoons fresh squeezed lemon juice 1/3 cup +2 tablespoons California Cuvee Extra Virgin Olive Oil pinch of sea salt fresh ground pepper 1/4 cup flat leaf parsley, coarsely chopped Directions Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. Add the thinly sliced onions and toss to …

WILD SMOKED SALMON & AVOCADO CROSTINI

Recipe from Veronica Foods 1 fresh, sweet baguette, sliced in to 1/2″ slices on the diagonal 12 oz. thinly sliced wild smoked salmon 3 ripe avocados, sliced thin 1 small red onion, sliced very thin 1 large garlic cloves cut in half 2 tablespoons fresh squeezed lemon juice 1/3 cup +2 tablespoons California Cuvee Extra Virgin Olive Oil pinch of sea salt fresh ground pepper 1/4 cup flat leaf parsley, coarsely chopped Directions Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. Add the thinly sliced onions and toss to …

JAMBALAYA

Recipe from Veronica Foods 3 tablespoons of Butter Infused Olive Oil 1 pound chicken breast ,cut into bite-sized pieces 1/2 pound andouille sausage ,sliced in 1/4 inch slices 1 yellow onion ,chopped 3 cloves garlic ,minced 1 red bell pepper ,diced 1 stalk celery ,diced 1 cup long grain white rice 1 -14.5 ounce caned diced tomatoes 2 teaspoons – of our new Oregano Olive Oil 1-2 teaspoons Cayenne Pepper Olive Oil 1 teaspoon of cayenne pepper powder (optional) 1 teaspoon Worcestershire sauce 2 cups chicken broth 2 bay leaves 3/4 teaspoon salt 1/2 pound medium raw shrimp ,deveined (optional: …

JAMBALAYA

Recipe from Veronica Foods 3 tablespoons of Butter Infused Olive Oil 1 pound chicken breast ,cut into bite-sized pieces 1/2 pound andouille sausage ,sliced in 1/4 inch slices 1 yellow onion ,chopped 3 cloves garlic ,minced 1 red bell pepper ,diced 1 stalk celery ,diced 1 cup long grain white rice 1 -14.5 ounce caned diced tomatoes 2 teaspoons – of our new Oregano Olive Oil 1-2 teaspoons Cayenne Pepper Olive Oil 1 teaspoon of cayenne pepper powder (optional) 1 teaspoon Worcestershire sauce 2 cups chicken broth 2 bay leaves 3/4 teaspoon salt 1/2 pound medium raw shrimp ,deveined (optional: …

SHRIMP AND BROCCOLI STIR FRY

Recipe from Veronica Foods 1- 1/2 lbs of medium pealed and d-veined shrimp 2 cups of cut broccoli 1 carrot cut into long string pieces 1/4 of a onion cut into thin slices 1 cup of snow peas 2 tablespoons of Chilean Arbequina Extra Virgin Olive Oil Sauce 1/2 cup of soy sauce – low sodium 1/3 cup of Honey Ginger White Balsamic 2 tsp of freshly grated ginger 2 tsp of fresh chopped garlic 2 tablespoons of Golden Pineapple White Balsamic Cornstarch Slurry 2 tsp of cornstarch 2 tablespoons of water In a medium sized bowl, whisk together to …

SHRIMP AND BROCCOLI STIR FRY

Recipe from Veronica Foods 1- 1/2 lbs of medium pealed and d-veined shrimp 2 cups of cut broccoli 1 carrot cut into long string pieces 1/4 of a onion cut into thin slices 1 cup of snow peas 2 tablespoons of Chilean Arbequina Extra Virgin Olive Oil Sauce 1/2 cup of soy sauce – low sodium 1/3 cup of Honey Ginger White Balsamic 2 tsp of freshly grated ginger 2 tsp of fresh chopped garlic 2 tablespoons of Golden Pineapple White Balsamic Cornstarch Slurry 2 tsp of cornstarch 2 tablespoons of water In a medium sized bowl, whisk together to …

BAKED POTATO SOUP

Recipe from Veronica Foods 2 tablespoon Butter Olive Oil 4 Slices of thick-cut bacon, cut into small pieces 1 onion, finely chopped 2 scallions, sliced (white and green part separated) Kosher Salt 3 tablespoons all purpose flour ¼ teaspoon of celery seeds ¼ teaspoon ground white pepper 1 ½ pounds of russet potatoes, peeled and cut into ½ inch pieces 1 cup half and half 2 once cream cheese 1 tablespoon grated Parmesan cheese 2 tablespoons of Baklouti Chili Olive Oil Shredded cheddar cheese and chopped fresh chives for topping Place cut potatoes in 4 cups of water and a …

BAKED POTATO SOUP

Recipe from Veronica Foods 2 tablespoon Butter Olive Oil 4 Slices of thick-cut bacon, cut into small pieces 1 onion, finely chopped 2 scallions, sliced (white and green part separated) Kosher Salt 3 tablespoons all purpose flour ¼ teaspoon of celery seeds ¼ teaspoon ground white pepper 1 ½ pounds of russet potatoes, peeled and cut into ½ inch pieces 1 cup half and half 2 once cream cheese 1 tablespoon grated Parmesan cheese 2 tablespoons of Baklouti Chili Olive Oil Shredded cheddar cheese and chopped fresh chives for topping Place cut potatoes in 4 cups of water and a …

CHIPOTLE PINEAPPLE TRI-TIP & WILD MUSHROOM & SAGE FRIES

Recipe from Veronica Food Ingredients: 1/2 cup Chipotle Olive Oil 1/2 cup Pineapple White Balsamic 2 tablespoons grainy mustard, or Dijon 1 tablespoon sea salt cracked black pepper to taste Note: save 2-3 table spoons of marinate and cook for about 2 minutes to make a sauce to drizzle before serving for more flavor. Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend. Marinate your tri-tip or your protein of choice and coat evenly. Refrigerate for 6-8 hrs. Grill or bake. Fries 6 medium potatoes 1/2 cup of Wild …

CHIPOTLE PINEAPPLE TRI-TIP & WILD MUSHROOM & SAGE FRIES

Recipe from Veronica Food Ingredients: 1/2 cup Chipotle Olive Oil 1/2 cup Pineapple White Balsamic 2 tablespoons grainy mustard, or Dijon 1 tablespoon sea salt cracked black pepper to taste Note: save 2-3 table spoons of marinate and cook for about 2 minutes to make a sauce to drizzle before serving for more flavor. Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend. Marinate your tri-tip or your protein of choice and coat evenly. Refrigerate for 6-8 hrs. Grill or bake. Fries 6 medium potatoes 1/2 cup of Wild …

OLIVE WOOD SMOKED GRILLED HALIBUT WITH MUSHROOM WILD RICE

Recipe from Veronica Foods Ingredients for Halibut 1/4 cup Olive Wood Smoked Olive Oil 2″ Sprig fresh rosemary, coarsely chopped 1 tablespoon medium course sea salt or kosher salt 1 teaspoon fresh ground pepper 2 medium fresh lemons quartered 2 pounds fresh halibut fillets about 8 oz. portions – (or your favorite fresh fish such as salmon, cod, squid, octopus. Not into fish? Use poultry such as chicken breasts or thighs. Not consuming animal products? No problem, get out your Portabello mushrooms and/or eggplant.) Ingredients for Rice 2 cups fresh button mushrooms, quartered 1 ½ cups chopped onion (3 medium) …

OLIVE WOOD SMOKED GRILLED HALIBUT WITH MUSHROOM WILD RICE

Recipe from Veronica Foods Ingredients for Halibut 1/4 cup Olive Wood Smoked Olive Oil 2″ Sprig fresh rosemary, coarsely chopped 1 tablespoon medium course sea salt or kosher salt 1 teaspoon fresh ground pepper 2 medium fresh lemons quartered 2 pounds fresh halibut fillets about 8 oz. portions – (or your favorite fresh fish such as salmon, cod, squid, octopus. Not into fish? Use poultry such as chicken breasts or thighs. Not consuming animal products? No problem, get out your Portabello mushrooms and/or eggplant.) Ingredients for Rice 2 cups fresh button mushrooms, quartered 1 ½ cups chopped onion (3 medium) …

MUSHROOM-SAGE INFUSED CHICKEN POT PIE

Recipe from Veronica Foods Ingredients for the Pot Pie 2 cups sliced carrots, diced 1 cup chopped celery 1 large yellow onion, diced 1/2 cup peas 1 cup yellow potatoes, diced and microwaved for 3 minutes 2 cups cooked diced skinless chicken 1/2 cup flour 1/3 cup mushroom-sage olive oil 3 cups chicken stock or broth 1 cup heavy cream or milk 1 teaspoon fresh thyme leaves salt and pepper to taste Directions Grease a 13″ x 9″ baking pan or casserole Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute …

MUSHROOM-SAGE INFUSED CHICKEN POT PIE

Recipe from Veronica Foods Ingredients for the Pot Pie 2 cups sliced carrots, diced 1 cup chopped celery 1 large yellow onion, diced 1/2 cup peas 1 cup yellow potatoes, diced and microwaved for 3 minutes 2 cups cooked diced skinless chicken 1/2 cup flour 1/3 cup mushroom-sage olive oil 3 cups chicken stock or broth 1 cup heavy cream or milk 1 teaspoon fresh thyme leaves salt and pepper to taste Directions Grease a 13″ x 9″ baking pan or casserole Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute …

BAKLOUTI AGRUMATO CROQUETTES

Recipe from Veronica Foods Ingredients 3 pounds russet potatoes, peeled and cut in to 2″ chunks 2 tablespoons Baklouti Chili Pepper Agrumato Olive Oil 1 tablespoon Garlic Infused Olive Oil 1/3 cup grated Parmesan cheese 1/2 pound mozzarella cheese cut in to 1/2″ cubes 3 large eggs 1 tablespoon finely minced flat leaf parsley 2 teaspoons sea salt fresh ground pepper to taste 1 1/2 cups fine bread crumbs For frying: Certified Ultra-Premium Extra Virgin Olive Oil with a very low FFA, and very high phenol content Directions Place the potatoes in a large pot with enough salted water to …

BAKLOUTI AGRUMATO CROQUETTES

Recipe from Veronica Foods Ingredients 3 pounds russet potatoes, peeled and cut in to 2″ chunks 2 tablespoons Baklouti Chili Pepper Agrumato Olive Oil 1 tablespoon Garlic Infused Olive Oil 1/3 cup grated Parmesan cheese 1/2 pound mozzarella cheese cut in to 1/2″ cubes 3 large eggs 1 tablespoon finely minced flat leaf parsley 2 teaspoons sea salt fresh ground pepper to taste 1 1/2 cups fine bread crumbs For frying: Certified Ultra-Premium Extra Virgin Olive Oil with a very low FFA, and very high phenol content Directions Place the potatoes in a large pot with enough salted water to …

Olive Oil Dip

Recipe from Taste of Home magazine Ingredients 1 Tbsp dried minced garlic 1 Tbsp dried rosemary, crushed 1 Tbsp dried oregano 2 tsp dried basil 1 tsp crushed red pepper flakes 1/2 tsp salt 1/2 tsp coarsely ground pepper 1 Tbsp water 1/2 cup extra virgin olive oil 1 French baguette Directions 1. In a small bowl, combine the spices (first 7 ingredients). Store in an airtight container in a cool, dry place for up to 6 months. 2. To prepare dipping oil: In a small microwave-safe bowl, combine 4 tsp. herb mix with water. Microwave, uncovered, on high 10-15 …

Olive Oil Dip

Recipe from Taste of Home magazine Ingredients 1 Tbsp dried minced garlic 1 Tbsp dried rosemary, crushed 1 Tbsp dried oregano 2 tsp dried basil 1 tsp crushed red pepper flakes 1/2 tsp salt 1/2 tsp coarsely ground pepper 1 Tbsp water 1/2 cup extra virgin olive oil 1 French baguette Directions 1. In a small bowl, combine the spices (first 7 ingredients). Store in an airtight container in a cool, dry place for up to 6 months. 2. To prepare dipping oil: In a small microwave-safe bowl, combine 4 tsp. herb mix with water. Microwave, uncovered, on high 10-15 …

TERIYAKI SALMON

Recipe from Veronica Foods 2 1/2 lbs salmon filet sliced into 2″ wide slices For the Teriyaki Sauce: 3 Tbsp hoisin sauce 3 Tbsp soy sauce 1/3 cup Honey Ginger White Balsamic Vinegar 2 Tbsp Japanese Toasted Sesame Oil 2 large or 3 medium garlic cloves minced 1/2 tsp freshly grated ginger To serve: Sesame seeds to garnish optional Green onion chopped, optional Prep: Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F. Combine sauce ingredients and stir until sauce thickens. Place individual salmon slices in a mixing bowl. Pour …

TERIYAKI SALMON

Recipe from Veronica Foods 2 1/2 lbs salmon filet sliced into 2″ wide slices For the Teriyaki Sauce: 3 Tbsp hoisin sauce 3 Tbsp soy sauce 1/3 cup Honey Ginger White Balsamic Vinegar 2 Tbsp Japanese Toasted Sesame Oil 2 large or 3 medium garlic cloves minced 1/2 tsp freshly grated ginger To serve: Sesame seeds to garnish optional Green onion chopped, optional Prep: Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F. Combine sauce ingredients and stir until sauce thickens. Place individual salmon slices in a mixing bowl. Pour …

BACON CHEDDAR SPINACH QUICHE

Recipe from Veronica Foods For The Crust 2 cups white whole wheat or all purpose flour 1 teaspoon salt 1/2 cup fruity, very fresh extra virgin olive oil such as Hojiblanca 1/2 cup ice cold water Preheat the oven to 375. Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9″ …

BACON CHEDDAR SPINACH QUICHE

Recipe from Veronica Foods For The Crust 2 cups white whole wheat or all purpose flour 1 teaspoon salt 1/2 cup fruity, very fresh extra virgin olive oil such as Hojiblanca 1/2 cup ice cold water Preheat the oven to 375. Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9″ …

CHICKEN & SPINACH POMEGRANATE SALAD

Recipe from Veronica Foods Chicken 1 pound chicken breasts 1 tablespoon Oro Bailen Picual Olive Oil 1 tablespoon lemon juice 1 tablespoon fresh rosemary chopped finely 1 tablespoon fresh thyme chopped 1 tablespoons fresh sage chopped Salt to taste Prepare the chicken by marinating it in a bowl with olive oil, lemon juice, salt and herbs. Marinate for at least 30 minutes. Grill the chicken on a grill pan, about 8 minutes per side, until browned and cooked through. Slice chicken. Vinaigrette 1/4 cup (60ml) Oro Bailen Picual Olive Oil – or any Medium EVOO 4 tablespoons Pomegranate Balsamic vinegar …

CHICKEN & SPINACH POMEGRANATE SALAD

Recipe from Veronica Foods Chicken 1 pound chicken breasts 1 tablespoon Oro Bailen Picual Olive Oil 1 tablespoon lemon juice 1 tablespoon fresh rosemary chopped finely 1 tablespoon fresh thyme chopped 1 tablespoons fresh sage chopped Salt to taste Prepare the chicken by marinating it in a bowl with olive oil, lemon juice, salt and herbs. Marinate for at least 30 minutes. Grill the chicken on a grill pan, about 8 minutes per side, until browned and cooked through. Slice chicken. Vinaigrette 1/4 cup (60ml) Oro Bailen Picual Olive Oil – or any Medium EVOO 4 tablespoons Pomegranate Balsamic vinegar …

BAKLOUTI WAFFLES

Recipe from Veronica Foods Ingredients 2 pounds baking potatoes (preferably organic) washed and scrubbed clean 1 large onion, grated 2 teaspoons baking powder 1 1/2 teaspoons table or fine sea salt Freshly ground black pepper 2 tablespoons Baklouti Agurmato Olive Oil – or any olive oil of your choice 1/2 cup plus 2 tablespoons all-purpose flour 4 large eggs Baklouti for greasing the waffle iron Directions Heat oven to 350. Lightly oil a large baking sheet and set aside. Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold …

BAKLOUTI WAFFLES

Recipe from Veronica Foods Ingredients 2 pounds baking potatoes (preferably organic) washed and scrubbed clean 1 large onion, grated 2 teaspoons baking powder 1 1/2 teaspoons table or fine sea salt Freshly ground black pepper 2 tablespoons Baklouti Agurmato Olive Oil – or any olive oil of your choice 1/2 cup plus 2 tablespoons all-purpose flour 4 large eggs Baklouti for greasing the waffle iron Directions Heat oven to 350. Lightly oil a large baking sheet and set aside. Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold …

POMEGRANATE BALSAMIC MARINADE

Recipe from Veronica Foods 1/3 cup Pomegranate Balsamic 1/4 cup Garlic Infused Olive Oil 1 Tbs. good quality Dijon style mustard 2 teaspoons kosher or sea salt In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place your meat (pork, steak or even tofu) and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the meat at least once during the process. Bake/Broil/Grill your choice …

POMEGRANATE BALSAMIC MARINADE

Recipe from Veronica Foods 1/3 cup Pomegranate Balsamic 1/4 cup Garlic Infused Olive Oil 1 Tbs. good quality Dijon style mustard 2 teaspoons kosher or sea salt In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place your meat (pork, steak or even tofu) and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the meat at least once during the process. Bake/Broil/Grill your choice …

SMOKED SALMON TOASTS WITH SPICY HERBED CREAM CHEESE

Recipe from Veronica Foods 16 oz cream cheese 3 clove of fresh garlic, pressed or finely minced 1 teaspoon of Baklouti Olive Oil ½ teaspoon of dried Basil ½ teaspoon of grated lemon rind Salt to taste (optional) 4 oz of cold-smoked salmon Whole wheat crackers, bagels or toast Chives for garnish Whip with hand mixer on low speed to combine; cream cheese, garlic, Baklouti Olive Oil, Basil and lemon rinds. Cover and place in refrigerator for at least an hour before serving. Enjoy on toast, bagels, crackers and top each piece with a serving of smoked salmon, garnish with …

SMOKED SALMON TOASTS WITH SPICY HERBED CREAM CHEESE

Recipe from Veronica Foods 16 oz cream cheese 3 clove of fresh garlic, pressed or finely minced 1 teaspoon of Baklouti Olive Oil ½ teaspoon of dried Basil ½ teaspoon of grated lemon rind Salt to taste (optional) 4 oz of cold-smoked salmon Whole wheat crackers, bagels or toast Chives for garnish Whip with hand mixer on low speed to combine; cream cheese, garlic, Baklouti Olive Oil, Basil and lemon rinds. Cover and place in refrigerator for at least an hour before serving. Enjoy on toast, bagels, crackers and top each piece with a serving of smoked salmon, garnish with …

HONEY LEMON GINGER CHICKEN WINGS

Recipe from Veronica Foods 4 lbs of chicken wings ¼ cup – Picual Olive Oil or any Mild or Medium EVOO Sat and pepper, to taste ¼ cup of Honey Ginger Balsamic Vinegar ¼ cup of Sicilian Lemon Balsamic Vinegar 2 tablespoons of Cayenne fused Olive Oil 2 tablespoons of soy sauce. 2 scallions thinly sliced. Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the Extra Virgin Olive Oil and season with salt and pepper. Arrange the wings on a wire rack set over a large …

HONEY LEMON GINGER CHICKEN WINGS

Recipe from Veronica Foods 4 lbs of chicken wings ¼ cup – Picual Olive Oil or any Mild or Medium EVOO Sat and pepper, to taste ¼ cup of Honey Ginger Balsamic Vinegar ¼ cup of Sicilian Lemon Balsamic Vinegar 2 tablespoons of Cayenne fused Olive Oil 2 tablespoons of soy sauce. 2 scallions thinly sliced. Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the Extra Virgin Olive Oil and season with salt and pepper. Arrange the wings on a wire rack set over a large …

Kale with Ultra-Premium EVOO, Oranges & Garlic, Mani Style

Ingredients: 2 pounds kale trimmed, rinsed and drained 2/3 cup Ultra-Premium olive oil or (D’Olivo’s Mani Orange fused EVOO) 2 oranges with peel on, cut into 8 wedges each 6 garlic cloves peeled and thinly sliced Salt and pepper to taste Instructions: Separate the kale into leaves, trim and rinse well. Drain thoroughly in a salad spinner. Heat half the olive oil in a large, wide pot over medium heat and cook the garlic until soft. Stir in the orange wedges and cook together for a minute. Add the kale, in batches if necessary, stirring it up so that the garlic and orange wedges are distributed evenly …

Kale with Ultra-Premium EVOO, Oranges & Garlic, Mani Style

Ingredients: 2 pounds kale trimmed, rinsed and drained 2/3 cup Ultra-Premium olive oil or (D’Olivo’s Mani Orange fused EVOO) 2 oranges with peel on, cut into 8 wedges each 6 garlic cloves peeled and thinly sliced Salt and pepper to taste Instructions: Separate the kale into leaves, trim and rinse well. Drain thoroughly in a salad spinner. Heat half the olive oil in a large, wide pot over medium heat and cook the garlic until soft. Stir in the orange wedges and cook together for a minute. Add the kale, in batches if necessary, stirring it up so that the garlic and orange wedges are distributed evenly …

ORANGE CREAMSICLE CREPES

Recipe by Veronica Foods Ingredients: Crepes 2 eggs 1 cup of milk 1 ½ teaspoon of Whole Fruit Infused Mandarin Olive Oil 2/3 cup of all-purpose flour Butter Infused Olive Oil to coat skillet In a blender combine eggs, milk, flour salt and Mandarin Olive Oil. Process until smooth. Cover and refrigerate for an hour. Heat a skillet over medium- high heat and brush with Butter Infused Olive Oil. Pour ¼ cup of crepe into pan tilting to completely coat the surface of pan. Cook 2-5 minutes, turning once, until golden brown. Repeat with remaining batter. Filling 8 oz. ricotta …

ORANGE CREAMSICLE CREPES

Recipe by Veronica Foods Ingredients: Crepes 2 eggs 1 cup of milk 1 ½ teaspoon of Whole Fruit Infused Mandarin Olive Oil 2/3 cup of all-purpose flour Butter Infused Olive Oil to coat skillet In a blender combine eggs, milk, flour salt and Mandarin Olive Oil. Process until smooth. Cover and refrigerate for an hour. Heat a skillet over medium- high heat and brush with Butter Infused Olive Oil. Pour ¼ cup of crepe into pan tilting to completely coat the surface of pan. Cook 2-5 minutes, turning once, until golden brown. Repeat with remaining batter. Filling 8 oz. ricotta …

BULGUR SALAD WITH MEDITERRANEAN VEGETABLES & LEMONY-DILL VINAIGRETTE

Recipe From Veronica Foods Ingredients: 2 cups bulgar 1/2 cup Dill Olive Oil 1/4 cup A-Premium White Balsamic Juice and zest of one large lemon 1 cup cherry tomatoes, halved 1 can or cup of garbanzo beans, drained 1 large English cucumber finely diced 1 red or yellow bell pepper finely diced 2 tablespoons fresh flat leaf parsley, chopped 1/2 red onion finely minced 1 clove garlic finely minced 1 teaspoon ground cumin 1/2 cup crumbled feta (optional) sea salt and pepper to taste Directions Soak the bulgur in very hot water (enough to cover the bulgur by 1″) along …

BULGUR SALAD WITH MEDITERRANEAN VEGETABLES & LEMONY-DILL VINAIGRETTE

Recipe From Veronica Foods Ingredients: 2 cups bulgar 1/2 cup Dill Olive Oil 1/4 cup A-Premium White Balsamic Juice and zest of one large lemon 1 cup cherry tomatoes, halved 1 can or cup of garbanzo beans, drained 1 large English cucumber finely diced 1 red or yellow bell pepper finely diced 2 tablespoons fresh flat leaf parsley, chopped 1/2 red onion finely minced 1 clove garlic finely minced 1 teaspoon ground cumin 1/2 cup crumbled feta (optional) sea salt and pepper to taste Directions Soak the bulgur in very hot water (enough to cover the bulgur by 1″) along …

TRADITIONAL PAELLA WITH SHRIMP, CHORIZO, AND SPICY GORDAL OLIVES

Recipe From Veronica Foods Ingredients: 4 tablespoons Australian Koroneiki EVOO 1 Red Bell Pepper – cut into thin strips 1 Green Bell Pepper – cut into thin strips 1 Yellow Bell pepper – cut into thin strips 5 large cloves or garlic minced 1/2 teaspoon red pepper flakes 1 teaspoon fresh thyme leaves salt pepper to taste 1 pound Spanish Chorizo sausage sliced into ¼ inch slices 1 pound boneless skinless chicken thighs cut in strips One large tomato diced or one 14 oz can diced 1 cup Deliza Gordal Olives stuffed with Garlic & Red Chile, halved One medium …

TRADITIONAL PAELLA WITH SHRIMP, CHORIZO, AND SPICY GORDAL OLIVES

Recipe From Veronica Foods Ingredients: 4 tablespoons Australian Koroneiki EVOO 1 Red Bell Pepper – cut into thin strips 1 Green Bell Pepper – cut into thin strips 1 Yellow Bell pepper – cut into thin strips 5 large cloves or garlic minced 1/2 teaspoon red pepper flakes 1 teaspoon fresh thyme leaves salt pepper to taste 1 pound Spanish Chorizo sausage sliced into ¼ inch slices 1 pound boneless skinless chicken thighs cut in strips One large tomato diced or one 14 oz can diced 1 cup Deliza Gordal Olives stuffed with Garlic & Red Chile, halved One medium …

CORN BISQUE WITH CRISPY FRIED SHALLOTS & EVOO

Recipe From Veronica Foods Ingredients: 8 ears of super sweet corn 3 shallots, thinly sliced 1 teaspoon fresh thyme leaves, woody stems discarded 1 large bay leaf 2 large cloves garlic, minced 2 quarts chicken or vegetable stock 1 cup of heavy whipping cream – optional 1 bunch chives, finely minced 1/4 cup + 2 tablespoons ultra-fresh, herbaceous, peppery olive oil such as Picual EVOO fresh ground pepper and salt to taste Directions Optimally, this recipe is made in pressure cooker. However, excellent results can be achieved on the stove top. Shuck the corn, cut the kernels off each ear …

CORN BISQUE WITH CRISPY FRIED SHALLOTS & EVOO

Recipe From Veronica Foods Ingredients: 8 ears of super sweet corn 3 shallots, thinly sliced 1 teaspoon fresh thyme leaves, woody stems discarded 1 large bay leaf 2 large cloves garlic, minced 2 quarts chicken or vegetable stock 1 cup of heavy whipping cream – optional 1 bunch chives, finely minced 1/4 cup + 2 tablespoons ultra-fresh, herbaceous, peppery olive oil such as Picual EVOO fresh ground pepper and salt to taste Directions Optimally, this recipe is made in pressure cooker. However, excellent results can be achieved on the stove top. Shuck the corn, cut the kernels off each ear …

HONEY, SOY, GINGER, TANGERINE BALSAMIC GLAZED WINGS

Recipe From Veronica Foods Ingredients 2 pounds chicken wings 4 slices ginger 3 scallions, thinly sliced 2 tablespoons Garlic Olive Oil 1 tablespoon Cayenne Olive Oil 1/2 cup Tangerine Dark Balsamic 1/4 cup honey 1/2 tablespoons light soy sauce 1 teaspoon Dark Roasted Sesame Oil Instructions Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours. …

HONEY, SOY, GINGER, TANGERINE BALSAMIC GLAZED WINGS

Recipe From Veronica Foods Ingredients 2 pounds chicken wings 4 slices ginger 3 scallions, thinly sliced 2 tablespoons Garlic Olive Oil 1 tablespoon Cayenne Olive Oil 1/2 cup Tangerine Dark Balsamic 1/4 cup honey 1/2 tablespoons light soy sauce 1 teaspoon Dark Roasted Sesame Oil Instructions Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours. …

AVOCADO TOAST WITH POACHED EGG

Recipe From Veronica Foods INGREDIENTS 2 very fresh eggs 2 tablespoons of Neapolitan Herb Balsamic Vinegar 2 pieces sprouted or whole grain bread 1 avocado handful of greens spinach/chard/arugula etc salt and pepper INSTRUCTIONS Crack the eggs into individual small dishes and set aside while the water is heating. In a small sauce pan warm balsamic vinegar until it becomes a reduction – thick sauce. Bring a pot of water to boil, turn off the heat and carefully tip the eggs into the water. Cover the pot and poach for 3 to 5 minutes, depending on your preference. While the …

AVOCADO TOAST WITH POACHED EGG

Recipe From Veronica Foods INGREDIENTS 2 very fresh eggs 2 tablespoons of Neapolitan Herb Balsamic Vinegar 2 pieces sprouted or whole grain bread 1 avocado handful of greens spinach/chard/arugula etc salt and pepper INSTRUCTIONS Crack the eggs into individual small dishes and set aside while the water is heating. In a small sauce pan warm balsamic vinegar until it becomes a reduction – thick sauce. Bring a pot of water to boil, turn off the heat and carefully tip the eggs into the water. Cover the pot and poach for 3 to 5 minutes, depending on your preference. While the …

WILD MUSHROOM & BALSAMIC CREAM SAUCE PASTA

Recipe From Veronica Foods Ingredients: 16oz of penne pasta or pasta of your choice 1 cup dried mushrooms such as shitake, porcini, and morel 1 cup heavy cream 3 tablespoons Chiquitita Olive Oil 1/3 cup dry Marsala wine 1/2 cup reserved mushroom stock (soaking liquid) 2 tablespoons Traditional Style Balsamic Condimento 1 large shallot, sliced thin 1 medium red onion, sliced thin 1 – 2″ sprig of fresh thyme, leaves only kosher salt and fresh ground pepper to taste Grated Pecorino Romano cheese Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and …

WILD MUSHROOM & BALSAMIC CREAM SAUCE PASTA

Recipe From Veronica Foods Ingredients: 16oz of penne pasta or pasta of your choice 1 cup dried mushrooms such as shitake, porcini, and morel 1 cup heavy cream 3 tablespoons Chiquitita Olive Oil 1/3 cup dry Marsala wine 1/2 cup reserved mushroom stock (soaking liquid) 2 tablespoons Traditional Style Balsamic Condimento 1 large shallot, sliced thin 1 medium red onion, sliced thin 1 – 2″ sprig of fresh thyme, leaves only kosher salt and fresh ground pepper to taste Grated Pecorino Romano cheese Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and …

Greek Salad

Ingredients Roma or Grape Tomatoes Cucumbers Red Onion Bell Pepper Kalamata or Black Olives Avocado Feta Cheese Directions Dice all ingredients into bit sized pieces. Mix together into a bowl. Make a dressing out of olive oil, red wine vinegar, lemon juice, garlic, and herbs. Drizzle dressing over the ingredients and let sit. Serve when the rest of the meal is ready.

Greek Salad

Ingredients Roma or Grape Tomatoes Cucumbers Red Onion Bell Pepper Kalamata or Black Olives Avocado Feta Cheese Directions Dice all ingredients into bit sized pieces. Mix together into a bowl. Make a dressing out of olive oil, red wine vinegar, lemon juice, garlic, and herbs. Drizzle dressing over the ingredients and let sit. Serve when the rest of the meal is ready.

Margherita Margarita

Recipe from Tammi L. Ingredients 1.5 oz cherry tomato and basil infused tequila .5 oz fresh lime juice .5 oz fresh lemon juice .75 oz simple syrup Directions shake and strain over fresh ice in a sriracha salt rimmed rocks glass 2 tsp Neapolitan herb balsamic vinegar Garnish with fresh basil, cherry tomato and fresh mozzarella For the infused tequila: use 1 bottle of 100% agave tequila (I like Sauza Silver for a decently priced bottle) per pound of cherry tomatoes (rinsed and halved) and 4 oz fresh basil (rinsed). combine all ingredients in a clean glass jar and let …

Margherita Margarita

Recipe from Tammi L. Ingredients 1.5 oz cherry tomato and basil infused tequila .5 oz fresh lime juice .5 oz fresh lemon juice .75 oz simple syrup Directions shake and strain over fresh ice in a sriracha salt rimmed rocks glass 2 tsp Neapolitan herb balsamic vinegar Garnish with fresh basil, cherry tomato and fresh mozzarella For the infused tequila: use 1 bottle of 100% agave tequila (I like Sauza Silver for a decently priced bottle) per pound of cherry tomatoes (rinsed and halved) and 4 oz fresh basil (rinsed). combine all ingredients in a clean glass jar and let …

Tangerine Olive Oil Cake

Ingredients Vegetable oil for pan About 2 1/2 cups flour 4 large eggs 2 cups sugar, divided 1 1/2 cups Roussanne, divided, or any other floral, fruity white wine, such as Viognier 3/4 cup tangerine olive oil or very fresh, fruity unflavored extra-virgin olive oil (We Substitute with our Mandarin Orange olive oil) 1 teaspoon vanilla extract 5 teaspoons tangerine zest (from about 4 tangerines), plus 1 whole tangerine 1/2 teaspoon salt 2 1/4 teaspoons baking powder Lightly sweetened softly whipped cream (optional) Directions 1. Preheat oven to 350°. Oil and flour a 12-cup Bundt pan. 2. Beat eggs and …

Tangerine Olive Oil Cake

Ingredients Vegetable oil for pan About 2 1/2 cups flour 4 large eggs 2 cups sugar, divided 1 1/2 cups Roussanne, divided, or any other floral, fruity white wine, such as Viognier 3/4 cup tangerine olive oil or very fresh, fruity unflavored extra-virgin olive oil (We Substitute with our Mandarin Orange olive oil) 1 teaspoon vanilla extract 5 teaspoons tangerine zest (from about 4 tangerines), plus 1 whole tangerine 1/2 teaspoon salt 2 1/4 teaspoons baking powder Lightly sweetened softly whipped cream (optional) Directions 1. Preheat oven to 350°. Oil and flour a 12-cup Bundt pan. 2. Beat eggs and …

Sous Vide Tuscan Herb & Neopolitan Tri-Tip

Ingredients 1 Large Tri tip steak (or another cut that you prefer) D’Olivo Tuscan Herb Olive Oil D’Olivo Neopolitan Balsamic Vinegar D’Olivo Truffle Salt Directions Generously drizzle Tuscan Herb olive oil onto the raw steak and massage it into the meat. Take the Neopolitan balsamic vinegar and do the same. Place the meat into your vacuum bag and add in a couple pads of butter. Vacuum seal the meat and place into your sous vide machine. Allow it to cook in the sous vide for several hours. Once cooked, remove the meat from the sous vide. Drizzle olive oil into …

Sous Vide Tuscan Herb & Neopolitan Tri-Tip

Ingredients 1 Large Tri tip steak (or another cut that you prefer) D’Olivo Tuscan Herb Olive Oil D’Olivo Neopolitan Balsamic Vinegar D’Olivo Truffle Salt Directions Generously drizzle Tuscan Herb olive oil onto the raw steak and massage it into the meat. Take the Neopolitan balsamic vinegar and do the same. Place the meat into your vacuum bag and add in a couple pads of butter. Vacuum seal the meat and place into your sous vide machine. Allow it to cook in the sous vide for several hours. Once cooked, remove the meat from the sous vide. Drizzle olive oil into …

Turkey White-Bean Soup

Ingredients 5 medium yellow onions 7 celery stalks 7 carrots 2 leeks 1 sprig rosemary (6 in.) 8 sprigs thyme, plus 2 tbsp. finely chopped leaves 6 sprigs flat-leaf parsley, plus 4 tbsp. finely chopped leaves 2 bay leaves 2 1/4 teaspoons salt, divided 1 teaspoon peppercorns, plus 1 tsp. pepper 1 turkey carcass (meat removed), including turkey neck, chopped into large pieces 1/4 cup extra-virgin olive oil 4 garlic cloves, finely chopped 4 cups shredded cooked turkey meat, both light and dark 2 cans (14 1/2 oz. each) cannellini or other white beans, rinsed and drained About 1/4 cup …

Turkey White-Bean Soup

Ingredients 5 medium yellow onions 7 celery stalks 7 carrots 2 leeks 1 sprig rosemary (6 in.) 8 sprigs thyme, plus 2 tbsp. finely chopped leaves 6 sprigs flat-leaf parsley, plus 4 tbsp. finely chopped leaves 2 bay leaves 2 1/4 teaspoons salt, divided 1 teaspoon peppercorns, plus 1 tsp. pepper 1 turkey carcass (meat removed), including turkey neck, chopped into large pieces 1/4 cup extra-virgin olive oil 4 garlic cloves, finely chopped 4 cups shredded cooked turkey meat, both light and dark 2 cans (14 1/2 oz. each) cannellini or other white beans, rinsed and drained About 1/4 cup …

Pizza Sauce

Ingredients 1 (28 oz) can tomato puree 1 (28 oz) can diced tomatoes 6 cloves garlic, finely chopped 1 tablespoon brown sugar 1 tablespoon Italian seasoning 1 teaspoon dried basil ½ teaspoon red pepper flakes 3 tablespoons D’Olivo olive oil Directions Bring tomato puree, diced tomatoes, garlic, brown sugar, Italian seasoning, basil, and red pepper flakes to a boil in a large saucepan. Reduce heat to low and simmer uncovered until sauce is thickened, about 30 minutes. Stir olive oil into tomato sauce and simmer until hot, 1 to 2 minutes more.

Pizza Sauce

Ingredients 1 (28 oz) can tomato puree 1 (28 oz) can diced tomatoes 6 cloves garlic, finely chopped 1 tablespoon brown sugar 1 tablespoon Italian seasoning 1 teaspoon dried basil ½ teaspoon red pepper flakes 3 tablespoons D’Olivo olive oil Directions Bring tomato puree, diced tomatoes, garlic, brown sugar, Italian seasoning, basil, and red pepper flakes to a boil in a large saucepan. Reduce heat to low and simmer uncovered until sauce is thickened, about 30 minutes. Stir olive oil into tomato sauce and simmer until hot, 1 to 2 minutes more.

Olive Oil Bread

Ingredients ½ cup warm water 2 ¼ teaspoons active dry yeast 1 teaspoon white sugar 1 teaspoon salt 4 tablespoons D’Olivo olive oil 2 ½ cups all-purpose flour Directions 1. In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size. 2. Punch down dough, and form into ball or loaf …

Olive Oil Bread

Ingredients ½ cup warm water 2 ¼ teaspoons active dry yeast 1 teaspoon white sugar 1 teaspoon salt 4 tablespoons D’Olivo olive oil 2 ½ cups all-purpose flour Directions 1. In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size. 2. Punch down dough, and form into ball or loaf …

Tomato Soup

Recipe courtesy of Muir Glen Organic Ingredients 1/3 cup D’Olivo olive oil 2 red bell peppers, stems and seeds removed, sliced lengthwise into 1/2-inch wide strips 1 small yellow onion, peeled and quartered 2 garlic cloves, peeled and quartered 2 tablespoons Tomato Paste 2 (14.5-ounce) cans Fire Roasted Diced Tomatoes 2 cups chicken or vegetable broth 1 teaspoon red wine vinegar, plus more to taste 2 teaspoons kosher salt, plus more to taste 1/2 teaspoon fresh black pepper, plus more to taste 1 small pinch sugar, as needed 1 handful fresh basil 4 dollops crème fraîche Directions In a heavy-bottomed …

Tomato Soup

Recipe courtesy of Muir Glen Organic Ingredients 1/3 cup D’Olivo olive oil 2 red bell peppers, stems and seeds removed, sliced lengthwise into 1/2-inch wide strips 1 small yellow onion, peeled and quartered 2 garlic cloves, peeled and quartered 2 tablespoons Tomato Paste 2 (14.5-ounce) cans Fire Roasted Diced Tomatoes 2 cups chicken or vegetable broth 1 teaspoon red wine vinegar, plus more to taste 2 teaspoons kosher salt, plus more to taste 1/2 teaspoon fresh black pepper, plus more to taste 1 small pinch sugar, as needed 1 handful fresh basil 4 dollops crème fraîche Directions In a heavy-bottomed …

Apricot Glazed Cornish Game Hen with a Sausage, Wild Rice, Mushroom and Sage stuffing. By Brent Herring (General Manager).

    Sorry I don’t measure I add things to taste. Serving: 4 Cornish Games Hens   Sausage, Wild Rice, Mushroom and Sage stuffing: 1 lb. bulk pork sausage 3 tbsp. D’Olivo wild mushroom sage olive oil (more if needed) 1 large onion 1/4 lb. small mushrooms (such as white button) 2 cups wild rice 4 cups low-sodium chicken broth (May need a little extra when adding the basmati rice) 2 tbsp. chopped fresh sage 2 bay leaves 1 cup basmati rice 1/4 c. chopped fresh parsley salt Freshly ground pepper Optional: Add dried fruits like apricot or craisins   Apricot Glaze: Apricot preserves (maybe a …

Apricot Glazed Cornish Game Hen with a Sausage, Wild Rice, Mushroom and Sage stuffing. By Brent Herring (General Manager).

    Sorry I don’t measure I add things to taste. Serving: 4 Cornish Games Hens   Sausage, Wild Rice, Mushroom and Sage stuffing: 1 lb. bulk pork sausage 3 tbsp. D’Olivo wild mushroom sage olive oil (more if needed) 1 large onion 1/4 lb. small mushrooms (such as white button) 2 cups wild rice 4 cups low-sodium chicken broth (May need a little extra when adding the basmati rice) 2 tbsp. chopped fresh sage 2 bay leaves 1 cup basmati rice 1/4 c. chopped fresh parsley salt Freshly ground pepper Optional: Add dried fruits like apricot or craisins   Apricot Glaze: Apricot preserves (maybe a …

Eggplant Meatballs By Bernie Lorraine

Ingredients: Cooking spray 1/2 Tbsp D’Olivo ultra premium olive oil or D’Olivo basil olive oil 1 1/4 lbs unpeeled eggplant, cut into one inch pieces kosher salt 1/4 tsp black pepper 2 garlic cloves crushed 2 tbsp chopped basil, plus leaves for garnish 1 1/2 cups Italian seasoned breadcrumbs 1 large egg beaten 2 ounces Pecorino Romano cheese freshly grated, plus more for serving 1 tbsp flat leafed parsley 1 (25.25 ounce jar) Marinara sauce part skim ricotta cheese, for serving (optional) Directions: 1) Heat the oven to 375’F. Spray a large rimmed baking sheet with cooking spray 2)Place 1/2 …

Eggplant Meatballs By Bernie Lorraine

Ingredients: Cooking spray 1/2 Tbsp D’Olivo ultra premium olive oil or D’Olivo basil olive oil 1 1/4 lbs unpeeled eggplant, cut into one inch pieces kosher salt 1/4 tsp black pepper 2 garlic cloves crushed 2 tbsp chopped basil, plus leaves for garnish 1 1/2 cups Italian seasoned breadcrumbs 1 large egg beaten 2 ounces Pecorino Romano cheese freshly grated, plus more for serving 1 tbsp flat leafed parsley 1 (25.25 ounce jar) Marinara sauce part skim ricotta cheese, for serving (optional) Directions: 1) Heat the oven to 375’F. Spray a large rimmed baking sheet with cooking spray 2)Place 1/2 …

Madeira Cobbler Cocktail

How to Make It Fill a julep cup with crushed ice. Fill a cocktail shaker with large ice cubes; add Madeira, rum, simple syrup, orange peel strips, lemon peel strip, and 5 blackberries. Cover and shake vigorously until well chilled, about 10 seconds. Strain into prepared cup; top with crushed ice and remaining 5 blackberries. Garnish with pineapple wedge. Serve with a straw. Ingredients: Crushed ice Ice cubes 1/4 cup plus 1 tablespoon (2 1/2 ounces) dry-style Madeira (preferably Sercial) 1 tablespoon (1/2 ounce) Demerara rum (such as El Dorado) 1 teaspoon simple syrup 2 orange peel strips 1 lemon …

Madeira Cobbler Cocktail

How to Make It Fill a julep cup with crushed ice. Fill a cocktail shaker with large ice cubes; add Madeira, rum, simple syrup, orange peel strips, lemon peel strip, and 5 blackberries. Cover and shake vigorously until well chilled, about 10 seconds. Strain into prepared cup; top with crushed ice and remaining 5 blackberries. Garnish with pineapple wedge. Serve with a straw. Ingredients: Crushed ice Ice cubes 1/4 cup plus 1 tablespoon (2 1/2 ounces) dry-style Madeira (preferably Sercial) 1 tablespoon (1/2 ounce) Demerara rum (such as El Dorado) 1 teaspoon simple syrup 2 orange peel strips 1 lemon …

Roasted Curry Tomato Pie

How to Make It Step 1 Make the pastry crust (See below) Pulse flour, salt, turmeric, and black pepper in a food processor until combined. Add butter, and pulse until mixture is crumbly and butter is cut into small bits, about 10 times. Slowly add 4 tablespoons ice water while pulsing, adding up to 1 more tablespoon ice water, 1 teaspoon at a time, until dough comes together and forms a ball. Wrap in plastic wrap, and refrigerate until chilled, about 30 minutes. Step 2 Make the tamarind onions (See Below) Heat ultra premium olive oil in a large skillet …

Roasted Curry Tomato Pie

How to Make It Step 1 Make the pastry crust (See below) Pulse flour, salt, turmeric, and black pepper in a food processor until combined. Add butter, and pulse until mixture is crumbly and butter is cut into small bits, about 10 times. Slowly add 4 tablespoons ice water while pulsing, adding up to 1 more tablespoon ice water, 1 teaspoon at a time, until dough comes together and forms a ball. Wrap in plastic wrap, and refrigerate until chilled, about 30 minutes. Step 2 Make the tamarind onions (See Below) Heat ultra premium olive oil in a large skillet …

Spinach Pesto Pasta with Chicken

Ingredients coarse salt 1 bunch spinach, tough stems removed 1 cup packed Fresh Basil leaves 3 tablespoons pine nuts 1 garlic clove, peeled fine sea salt 6 tablespoons D’Olivo olive oil 1 pound pasta 2 1/2 cups roasted chicken, finely shredded, at room temperature D’Olivo olive oil, for drizzling 2 ounces ricotta salata cheese, very thinly sliced Directions Bring a large pot of well-salted water to a boil. In a food processor, combine the spinach, basil, pine nuts, garlic, and 1/2 teaspoon fine sea salt. With the machine running, add the oil in a slow and steady stream; pulsing until …

Spinach Pesto Pasta with Chicken

Ingredients coarse salt 1 bunch spinach, tough stems removed 1 cup packed Fresh Basil leaves 3 tablespoons pine nuts 1 garlic clove, peeled fine sea salt 6 tablespoons D’Olivo olive oil 1 pound pasta 2 1/2 cups roasted chicken, finely shredded, at room temperature D’Olivo olive oil, for drizzling 2 ounces ricotta salata cheese, very thinly sliced Directions Bring a large pot of well-salted water to a boil. In a food processor, combine the spinach, basil, pine nuts, garlic, and 1/2 teaspoon fine sea salt. With the machine running, add the oil in a slow and steady stream; pulsing until …

Cooked Squash

Olive oil braised squash is not only incredibly easy to make, but it packs some serious flavor. To start, cut up your squash into bite-sized pieces and heat some olive oil in a pan over medium heat. Next, add in salt, pepper, crushed red pepper, garlic, and just about anything else you want for flavor. Then, add the squash and let it braise on each side for a few minutes!

Cooked Squash

Olive oil braised squash is not only incredibly easy to make, but it packs some serious flavor. To start, cut up your squash into bite-sized pieces and heat some olive oil in a pan over medium heat. Next, add in salt, pepper, crushed red pepper, garlic, and just about anything else you want for flavor. Then, add the squash and let it braise on each side for a few minutes!

Corn & Avocado Salad

Combine the zesty flavor of onion with the smooth, semi-sweet flavors of corn and avocado. Simply cut onion and avocado into bit sized pieces. Add corn. From here, throw in some tomatoes, salt and pepper, vinegar, your favorite olive oil. Mix and serve cool for the perfect summer dish.

Corn & Avocado Salad

Combine the zesty flavor of onion with the smooth, semi-sweet flavors of corn and avocado. Simply cut onion and avocado into bit sized pieces. Add corn. From here, throw in some tomatoes, salt and pepper, vinegar, your favorite olive oil. Mix and serve cool for the perfect summer dish.

Cucumber Salad

Simply cut some cucumber into medallions or in halves and toss them together with cherry tomatoes and onions, add salt and pepper, and top it all off with a few tablespoons of olive oil.Experiment with some flavored olive oils and different ingredients to come up with your own recipe.

Cucumber Salad

Simply cut some cucumber into medallions or in halves and toss them together with cherry tomatoes and onions, add salt and pepper, and top it all off with a few tablespoons of olive oil.Experiment with some flavored olive oils and different ingredients to come up with your own recipe.

Kale Chips

Start by washing the kale and removing the ribs as best you can. Then, preheat your oven to 275, gently place the kale on a baking sheet, add a sprinkle of salt, and generously drizzle olive oil over them.Bake until the edges are brown but not burnt (10-15 minutes).

Kale Chips

Start by washing the kale and removing the ribs as best you can. Then, preheat your oven to 275, gently place the kale on a baking sheet, add a sprinkle of salt, and generously drizzle olive oil over them.Bake until the edges are brown but not burnt (10-15 minutes).

Summer Coleslaw

Summer coleslaw is best when made with a blend of your favorite shredded vegetables. Once combined in a bowl, drizzle a few tablespoons of regular or flavored olive oil (hint, go for citrus!) along with a dash of balsamic glaze, lime juice, salt, pepper, and a touch of agave for sweetness.

Summer Coleslaw

Summer coleslaw is best when made with a blend of your favorite shredded vegetables. Once combined in a bowl, drizzle a few tablespoons of regular or flavored olive oil (hint, go for citrus!) along with a dash of balsamic glaze, lime juice, salt, pepper, and a touch of agave for sweetness.

Spiced Pomegranate Sparkler

Serves 1 Ingredients 1 teaspoon D’Olivo Cinnamon Pear Balsamic Vinegar 1 teaspoon pomegranate juice 4 ounces sparkling wine 1 teaspoon pomegranate seeds A drizzle of D’Olivo Blood Orange Olive Oil In a small bowl, toss the pomegranate seeds with Blood Orange Olive Oil. In a champagne flute, add the balsamic vinegar and pomegranate juice. Pour in the sparkling wine and garnish with orange-scented pomegranate seeds. Cheers!

Spiced Pomegranate Sparkler

Serves 1 Ingredients 1 teaspoon D’Olivo Cinnamon Pear Balsamic Vinegar 1 teaspoon pomegranate juice 4 ounces sparkling wine 1 teaspoon pomegranate seeds A drizzle of D’Olivo Blood Orange Olive Oil In a small bowl, toss the pomegranate seeds with Blood Orange Olive Oil. In a champagne flute, add the balsamic vinegar and pomegranate juice. Pour in the sparkling wine and garnish with orange-scented pomegranate seeds. Cheers!

Crunchy Harissa Lemon Pickled Vegetables

Ingredients 1 quart mixed chopped vegetables- romanesco, carrots, fennel, celery, radishes, purple onion ¾ cup champagne or sherry vinegar (available in our store) ¾ Ultra premium olive oil (available in our store) 1 jar Moroccan Preserved Meyer Lemon Paste (available in our store) 2 tablespoons Harissa Spice (available in our store) 1 tablespoon Honey (available in our store) Instructions Combine all ingredients in a large bowl and stir to combine. Transfer the mixture to an airtight jar and allow to sit 8-24 hours at room temperature. The vegetables will release water as they pickle so if the liquid doesn’t cover …

Crunchy Harissa Lemon Pickled Vegetables

Ingredients 1 quart mixed chopped vegetables- romanesco, carrots, fennel, celery, radishes, purple onion ¾ cup champagne or sherry vinegar (available in our store) ¾ Ultra premium olive oil (available in our store) 1 jar Moroccan Preserved Meyer Lemon Paste (available in our store) 2 tablespoons Harissa Spice (available in our store) 1 tablespoon Honey (available in our store) Instructions Combine all ingredients in a large bowl and stir to combine. Transfer the mixture to an airtight jar and allow to sit 8-24 hours at room temperature. The vegetables will release water as they pickle so if the liquid doesn’t cover …

Orange Tarragon Halibut with Honey

Ingredients 4 – 6 oz halibut fillets 2 tablespoons honey 4 tablespoons Orange Tarragon Compound Butter (see recipe below) Lemon or orange slices for garnish Salt Instructions Preheat the oven to 400 degrees.Prepare four pieces of parchment, one for each piece of fish.Working on a large sheet pan, place one piece of fish on each piece of parchment, top with 1 1/2 teaspoons of honey and 1 tablespoon of the compound butter. Seal the parchment packets and slide the baking sheet into the oven.Cook 12-14 minutes until the packets have ballooned up and you can hear the juices sizzling inside. …

Orange Tarragon Halibut with Honey

Ingredients 4 – 6 oz halibut fillets 2 tablespoons honey 4 tablespoons Orange Tarragon Compound Butter (see recipe below) Lemon or orange slices for garnish Salt Instructions Preheat the oven to 400 degrees.Prepare four pieces of parchment, one for each piece of fish.Working on a large sheet pan, place one piece of fish on each piece of parchment, top with 1 1/2 teaspoons of honey and 1 tablespoon of the compound butter. Seal the parchment packets and slide the baking sheet into the oven.Cook 12-14 minutes until the packets have ballooned up and you can hear the juices sizzling inside. …

Refreshing Seltzer Waters

Beat the heat this summer with a refreshing and crisp beverage. Simply pour the seltzer water of your choice over ice and mix with your favorite white balsamic vinegar for a great (and low calorie) treat!

Refreshing Seltzer Waters

Beat the heat this summer with a refreshing and crisp beverage. Simply pour the seltzer water of your choice over ice and mix with your favorite white balsamic vinegar for a great (and low calorie) treat!

Easy Summer Salad

Looking for a ridiculously easy summer salad? Try fresh cut cucumbers drizzled with Dill Infused Olive Oil and sprinkled with sea salt. Perfect as a side dish at a picnic or at an afternoon barbecue. Incredibly refreshing and truly delicious.

Easy Summer Salad

Looking for a ridiculously easy summer salad? Try fresh cut cucumbers drizzled with Dill Infused Olive Oil and sprinkled with sea salt. Perfect as a side dish at a picnic or at an afternoon barbecue. Incredibly refreshing and truly delicious.

Balsamic Cured Beef Jerky

Ingredients 2 pounds beef round steak, cut into very thin strips across the grain 1/4 cup soy sauce 3 Tablespoons Traditional Balsamic 2 Tablespoons natural liquid smoke 2 Teaspoons salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon hot red chili flakes (optional) Directions Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using). Mix to assure the meat is evenly coated and cover and marinate in the refrigerator for 8 hours or overnight. …

Balsamic Cured Beef Jerky

Ingredients 2 pounds beef round steak, cut into very thin strips across the grain 1/4 cup soy sauce 3 Tablespoons Traditional Balsamic 2 Tablespoons natural liquid smoke 2 Teaspoons salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon hot red chili flakes (optional) Directions Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using). Mix to assure the meat is evenly coated and cover and marinate in the refrigerator for 8 hours or overnight. …

Mandarin Fused Olive Oil Granola

Ingredients 3 cups oats 1 cup chopped nuts (almonds & pecans) 1/2 cup pumpkin seeds & sunflower seeds 1/2 cup honey 1/4 cup traditional balsamic 1 tsp salt 1/4 cup Fused Mandarin Olive Oil Directions: Toss all in a bowl to mix ingredients well and bake on a cookie sheet at 300F for 40 minutes, stirring occasionally.

Mandarin Fused Olive Oil Granola

Ingredients 3 cups oats 1 cup chopped nuts (almonds & pecans) 1/2 cup pumpkin seeds & sunflower seeds 1/2 cup honey 1/4 cup traditional balsamic 1 tsp salt 1/4 cup Fused Mandarin Olive Oil Directions: Toss all in a bowl to mix ingredients well and bake on a cookie sheet at 300F for 40 minutes, stirring occasionally.

Blueberry Lemon Agrumato Olive Oil Sour Cream Bundt Cake

For The Cake 2 1/2 cups unbleached all purpose flour 1 cup granulated sugar 1 teaspoon salt 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 cup sour cream 2 large eggs 1/2 cup lemon agrumato olive oil + 1 tablespoon 1 teaspoon vanilla extract 1 teaspoon finely grated lemon zest 2 cups washed and dried blueberries (1/2 cup reserved) For the Simple Syrup Lemon Glazed Blueberries 1/2 cup granulated sugar 2 tablespoon fresh lemon Juice or the juice of 1 large lemon Directions Preheat the oven to 350 F. Grease an 8 cup bundt pan with lemon olive …

Blueberry Lemon Agrumato Olive Oil Sour Cream Bundt Cake

For The Cake 2 1/2 cups unbleached all purpose flour 1 cup granulated sugar 1 teaspoon salt 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 cup sour cream 2 large eggs 1/2 cup lemon agrumato olive oil + 1 tablespoon 1 teaspoon vanilla extract 1 teaspoon finely grated lemon zest 2 cups washed and dried blueberries (1/2 cup reserved) For the Simple Syrup Lemon Glazed Blueberries 1/2 cup granulated sugar 2 tablespoon fresh lemon Juice or the juice of 1 large lemon Directions Preheat the oven to 350 F. Grease an 8 cup bundt pan with lemon olive …

Roasted Butternut Squash Stacks With Sage Pumpkin Seed Pesto

For the Roasted Butternut Squash 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Arbequina, or Coratina 2 tablespoons of Pumpkin Pie Spice White Balsamic 1 teaspoon sea salt freshly ground pepper Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven. Combine the oil and vinegar in a bowl large enough to hold the butternut squash. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the …

Roasted Butternut Squash Stacks With Sage Pumpkin Seed Pesto

For the Roasted Butternut Squash 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Arbequina, or Coratina 2 tablespoons of Pumpkin Pie Spice White Balsamic 1 teaspoon sea salt freshly ground pepper Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven. Combine the oil and vinegar in a bowl large enough to hold the butternut squash. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the …

Chocolate Blood Orange Waffles

Ingredients: 1 1/2 cups whole wheat flour 3 tsp. Baking powder 1/2 tsp. salt 1/4 cup good quality cocoa powder 1/4 cup date sugar 1 cup plain yogurt 2 large eggs 4 Tbs. Blood Orange Agrumato Olive Oil Instructions: Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron. Serve warm waffles with fresh fruit or with topping off choice.

Chocolate Blood Orange Waffles

Ingredients: 1 1/2 cups whole wheat flour 3 tsp. Baking powder 1/2 tsp. salt 1/4 cup good quality cocoa powder 1/4 cup date sugar 1 cup plain yogurt 2 large eggs 4 Tbs. Blood Orange Agrumato Olive Oil Instructions: Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron. Serve warm waffles with fresh fruit or with topping off choice.

Chimichurri – The “Other Pesto”

Directions 1 cup firmly packed fresh flat-leaf parsley leaves 3 medium garlic cloves 3 tablespoons of packed fresh oregano leaves 1/3 cup UP Certified Extra Virgin Olive Oil 2 tablespoons champagne vinegar or red wine vinegar 1 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes Ingredients Place all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste. Scrape the chimichurri into a bowl and adjust the seasonings as desired. This can be served immediately but it benefits from being allowed to sit …

Chimichurri – The “Other Pesto”

Directions 1 cup firmly packed fresh flat-leaf parsley leaves 3 medium garlic cloves 3 tablespoons of packed fresh oregano leaves 1/3 cup UP Certified Extra Virgin Olive Oil 2 tablespoons champagne vinegar or red wine vinegar 1 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes Ingredients Place all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste. Scrape the chimichurri into a bowl and adjust the seasonings as desired. This can be served immediately but it benefits from being allowed to sit …

Summer Peach Caprese Salad with UP Frantoio Leccino

Ingredients 8 oz. good quality whole milk ricotta A large ripe peach, sliced in 1/4″ slices (8 slices) 1/4 cup fresh torn basil leaves 2 tablespoons Peach White Balsamic 2 tablespoons Frantoio-Leccino salt & pepper to taste Instructions Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.

Summer Peach Caprese Salad with UP Frantoio Leccino

Ingredients 8 oz. good quality whole milk ricotta A large ripe peach, sliced in 1/4″ slices (8 slices) 1/4 cup fresh torn basil leaves 2 tablespoons Peach White Balsamic 2 tablespoons Frantoio-Leccino salt & pepper to taste Instructions Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.

LEMON STUFFED OLIVE TAPENADE WITH UP FRANTOIO LECCINO

Ingredients: 1 – 20 oz. jar Delizia Brand Lemon Stuffed Olives 2 teaspoons brined capers, drained 1 large garlic clove, minced 1 tablespoon fresh dill, chopped 1 tablespoon champagne vinegar 1/4 cup fresh UP olive oil Instructions: Place all ingredients in a food processor and pulse until a coarse paste (or desired consistency). Can be made ahead and refrigerated for up to 5 days. Serve with crackers, pita, or grilled baguette. Additional serving suggestions include atop grilled fish, chicken, or as an accompaniment to a cheese board.

LEMON STUFFED OLIVE TAPENADE WITH UP FRANTOIO LECCINO

Ingredients: 1 – 20 oz. jar Delizia Brand Lemon Stuffed Olives 2 teaspoons brined capers, drained 1 large garlic clove, minced 1 tablespoon fresh dill, chopped 1 tablespoon champagne vinegar 1/4 cup fresh UP olive oil Instructions: Place all ingredients in a food processor and pulse until a coarse paste (or desired consistency). Can be made ahead and refrigerated for up to 5 days. Serve with crackers, pita, or grilled baguette. Additional serving suggestions include atop grilled fish, chicken, or as an accompaniment to a cheese board.

Chocolate Balsamic Chicken Mole

Ingredients 4 tablespoons UP Certified Extra Virgin Olive Oil 5 pounds skinless boneless chicken thighs 4 cups low-salt chicken broth 1 cup chocolate balsamic 1 1/4 pounds onions, sliced 1/2 cup shelled pumpkin seeds 6 large garlic cloves, sliced 4 teaspoons cumin seeds 4 teaspoons coriander seeds 4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed 1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed 1/4 cup dried currants or raisins 3-4″ strip of orange zest 1 1/2 teaspoons dried oregano 1/2 teaspoon cinnamon Fresh cilantro for garnish Directions Heat 1 tablespoon olive oil …

Chocolate Balsamic Chicken Mole

Ingredients 4 tablespoons UP Certified Extra Virgin Olive Oil 5 pounds skinless boneless chicken thighs 4 cups low-salt chicken broth 1 cup chocolate balsamic 1 1/4 pounds onions, sliced 1/2 cup shelled pumpkin seeds 6 large garlic cloves, sliced 4 teaspoons cumin seeds 4 teaspoons coriander seeds 4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed 1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed 1/4 cup dried currants or raisins 3-4″ strip of orange zest 1 1/2 teaspoons dried oregano 1/2 teaspoon cinnamon Fresh cilantro for garnish Directions Heat 1 tablespoon olive oil …

Blackberry-Ginger Balsamic Glazed Wings

Ingredients 4 pounds chicken “party” wings 2 tablespoons Garlic Olive Oil (or olive oil of your choice) 1/2 teaspoon black pepper 3/4 cup Blackberry Ginger Balsamic Vinegar 1/4 cup soy sauce Directions Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight. Preheat an outdoor grill for medium heat. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes. Place the reserved marinade in a …

Blackberry-Ginger Balsamic Glazed Wings

Ingredients 4 pounds chicken “party” wings 2 tablespoons Garlic Olive Oil (or olive oil of your choice) 1/2 teaspoon black pepper 3/4 cup Blackberry Ginger Balsamic Vinegar 1/4 cup soy sauce Directions Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight. Preheat an outdoor grill for medium heat. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes. Place the reserved marinade in a …

CARAMELIZED BRUSSELS SPROUTS WITH CREMINI MUSHROOMS AND POMEGRANATE BALSAMIC

Whether you fall into the brussles sprouts hater’s club or the brussles fan club, this recipe is for you. After much initial protesting, this recipe quickly turns brussles haters into converts and the fans just love them even more. Ingredients 1 1/2 pounds small, fresh brussles sprouts, dried end trimmed, and cut in half 1/2 pound fresh Cremini mushrooms sliced in half 1/4 cup Mushroom-Sage olive oil (or olive oil of you choice such as lemon, garlic, UP EVOO, etc.) 1 medium shallot thinly sliced 2 Tablespoons pomegranate balsamic 1 teaspoon salt fresh ground pepper to taste Directions Heat a …

CARAMELIZED BRUSSELS SPROUTS WITH CREMINI MUSHROOMS AND POMEGRANATE BALSAMIC

Whether you fall into the brussles sprouts hater’s club or the brussles fan club, this recipe is for you. After much initial protesting, this recipe quickly turns brussles haters into converts and the fans just love them even more. Ingredients 1 1/2 pounds small, fresh brussles sprouts, dried end trimmed, and cut in half 1/2 pound fresh Cremini mushrooms sliced in half 1/4 cup Mushroom-Sage olive oil (or olive oil of you choice such as lemon, garlic, UP EVOO, etc.) 1 medium shallot thinly sliced 2 Tablespoons pomegranate balsamic 1 teaspoon salt fresh ground pepper to taste Directions Heat a …

Lime-Chipotle Olive Oil Aioli Coleslaw

I like to refer to this as the “money sauce”, a smokey, spicy, garlicky aioli, made from chipotle infused extra virgin olive oil. This this would make a shoe taste good if applied. Chipotle-Lime Aioli Ingredients 1 cup Chipotle Olive Oil 2 large egg yolks at room temperature** 2 garlic cloves, smashed 2 teaspoons sea salt 1 tablespoon fresh lime juice In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice. Process until well combined. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine …

Lime-Chipotle Olive Oil Aioli Coleslaw

I like to refer to this as the “money sauce”, a smokey, spicy, garlicky aioli, made from chipotle infused extra virgin olive oil. This this would make a shoe taste good if applied. Chipotle-Lime Aioli Ingredients 1 cup Chipotle Olive Oil 2 large egg yolks at room temperature** 2 garlic cloves, smashed 2 teaspoons sea salt 1 tablespoon fresh lime juice In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice. Process until well combined. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine …

Edamame “Pesto”

Easy, light, savory, and delicious… are just a few descriptors for this unusual but healthy take on pesto. Use it to highlight the versatility of UP Certified olive oil in everyday cooking. This spread is amazing on an array of foods or simply as a dip or spread. Think about layering this in lasagna, or adding a little vinegar or lemon juice to make an unusual, creamy “green goddess” dressing. Let your imagination be your guide. Ingredients 2 cups shelled shelled edamame 1/3 cup toasted shelled pumpkin seeds 1/2 cup UP certified olive oil – 2 cloves garlic 1/3 cup …

Edamame “Pesto”

Easy, light, savory, and delicious… are just a few descriptors for this unusual but healthy take on pesto. Use it to highlight the versatility of UP Certified olive oil in everyday cooking. This spread is amazing on an array of foods or simply as a dip or spread. Think about layering this in lasagna, or adding a little vinegar or lemon juice to make an unusual, creamy “green goddess” dressing. Let your imagination be your guide. Ingredients 2 cups shelled shelled edamame 1/3 cup toasted shelled pumpkin seeds 1/2 cup UP certified olive oil – 2 cloves garlic 1/3 cup …

Ultimate Polenta Recipe! *Vegan*

Photo and Recipe credit to Radha Hamilton Polenta is a hearty and amazingly delicious dish made from boiled cornmeal. What follows is a simple recipe that truly highlights fresh, UP Certified Extra Virgin Olive Oil. This recipe is a crowd pleaser that requires very few steps! Ingredients 1 Cup Polenta style ground cornmeal 1 teaspoon garlic powder 1 Tablespoon UP Extra Virgin Olive Oil 2 teaspoons Garlic Olive Oil Sea salt and fresh ground pepper to taste Red pepper flakes Additional Garlic Olive Oil for finishing Directions Bring 4 cups of lightly salted water to a boil in a medium …

Ultimate Polenta Recipe! *Vegan*

Photo and Recipe credit to Radha Hamilton Polenta is a hearty and amazingly delicious dish made from boiled cornmeal. What follows is a simple recipe that truly highlights fresh, UP Certified Extra Virgin Olive Oil. This recipe is a crowd pleaser that requires very few steps! Ingredients 1 Cup Polenta style ground cornmeal 1 teaspoon garlic powder 1 Tablespoon UP Extra Virgin Olive Oil 2 teaspoons Garlic Olive Oil Sea salt and fresh ground pepper to taste Red pepper flakes Additional Garlic Olive Oil for finishing Directions Bring 4 cups of lightly salted water to a boil in a medium …

Blenheim Apricot & Olive Oil Cake

Ingredients 2 cups Semolina 1 tablespoon Baking Powder 1½ teaspoon Baking Soda ½ teaspoon Salt 1 cup cane sugar, divided 2 Eggs 1¼ cups Buttermilk ¾ cup UP Extra Virgin Olive Oil ( I used Melgarejo Frantoio) 1 teaspoon Vanilla zest of 1 lemon 4 medium sized ripe apricots, pitted and cut in half ⅔ cup honey ¾ cup Blenheim Apricot White Balsamic Instructions Preheat the oven to 350 degrees F. Line the bottom of a 13 x 9″ rectangular baking pan with parchment paper and grease the sides and paper with a tablespoon of olive oil. In a large …

Blenheim Apricot & Olive Oil Cake

Ingredients 2 cups Semolina 1 tablespoon Baking Powder 1½ teaspoon Baking Soda ½ teaspoon Salt 1 cup cane sugar, divided 2 Eggs 1¼ cups Buttermilk ¾ cup UP Extra Virgin Olive Oil ( I used Melgarejo Frantoio) 1 teaspoon Vanilla zest of 1 lemon 4 medium sized ripe apricots, pitted and cut in half ⅔ cup honey ¾ cup Blenheim Apricot White Balsamic Instructions Preheat the oven to 350 degrees F. Line the bottom of a 13 x 9″ rectangular baking pan with parchment paper and grease the sides and paper with a tablespoon of olive oil. In a large …

Serrano Honey Vinegar Mustard with Garlic Olive Oil

Ingredients 4 tablespoons whole brown mustard seed 1/2 cup ground yellow mustard powder 1/3 cup water 1/2 cup Serrano Honey Vinegar 2 tablespoons Garlic Olive Oil (or other olive oil) 2 teaspoons salt Directions Grind the whole brown mustard seeds in a spice grinder for 15 seconds or with a mortar and pestle. They should be cracked but not fully ground to powder. Combine the slightly crushed seeds, mustard powder and salt in a small bowl with the salt. Mix in the wet ingredients including olive oil. It may seem runny but will thicken as it sits and once refrigerated. …

Serrano Honey Vinegar Mustard with Garlic Olive Oil

Ingredients 4 tablespoons whole brown mustard seed 1/2 cup ground yellow mustard powder 1/3 cup water 1/2 cup Serrano Honey Vinegar 2 tablespoons Garlic Olive Oil (or other olive oil) 2 teaspoons salt Directions Grind the whole brown mustard seeds in a spice grinder for 15 seconds or with a mortar and pestle. They should be cracked but not fully ground to powder. Combine the slightly crushed seeds, mustard powder and salt in a small bowl with the salt. Mix in the wet ingredients including olive oil. It may seem runny but will thicken as it sits and once refrigerated. …

Chia, Blueberry & High Phenol UP Hojiblanca Olive Oil Smoothie

Ingredients 2 cups frozen blueberries 1/3 cup Strawberry Balsamic 1 fresh banana (cut up) 1 cup packed fresh baby kale 1/4 cup Hojiblanca extra virgin olive oil 2 tablespoons chia seeds Directions Soak the chia seeds in 1/3 cup Strawberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth. Makes 2 generous portions or 4 smaller servings

Chia, Blueberry & High Phenol UP Hojiblanca Olive Oil Smoothie

Ingredients 2 cups frozen blueberries 1/3 cup Strawberry Balsamic 1 fresh banana (cut up) 1 cup packed fresh baby kale 1/4 cup Hojiblanca extra virgin olive oil 2 tablespoons chia seeds Directions Soak the chia seeds in 1/3 cup Strawberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth. Makes 2 generous portions or 4 smaller servings

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