Products Used: Tuscan Herb Extra Virgin Olive Oil
Embrace the traditional flavors of Italy with this spaghetti dish, topped with our bestselling Tuscan Herb EVOO.
- 1 pound spaghetti
- 1 medium sweet onion, diced
- 1/2 cup Olive Cellars Tuscan Herb Extra Virgin Olive Oil
- 1 tablespoon oregano
- feta or goat cheese for garnish
- 1 package Spice House’s Tuscan Seasoning salt
Bring a large pasta pot of water to a boil over high heat and add 2 tablespoons of salt. Add the pasta and stir well. Cook the pasta al dente, about 8-10 minutes. Reserve 1 cup of the pasta water to moisten the pasta at the end, if necessary.
Heat the Tuscan Herb EVOO in a 10-inch sauté pan over medium heat. Add the onions and cook until translucent, taking care not to let them brown. Remove the pan from heat and add the oregano. Drain the pasta and add to the sauté pan. Toss with the Tuscan seasoning and sprinkle with goat or feta cheese.If the pasta seems too dry, add some of the reserved pasta water. Serve immediately.
- pie dough (lower crust only)
- 1 pound vine-ripened tomatoes, sliced thin
- OTO Tuscan Herb Extra Virgin Olive Oil
- 2 cloves garlic, chopped
- sea salt (herbed if you prefer extra flavor)
- pepper, to taste
- 1 cup goat cheese, crumbled to form the top crust
Preheat the oven to 375º.
Roll the pie dough out on a well-floured work surface. Transfer the rolled out dough to a pie pan (shallow is better). Chill the crust for 15 minutes.
Spread the breadcrumbs into the bottom of the pie crust until it is well coated. Place sliced tomatoes on top of the breadcrumb mixture so that they completely cover the bottom and overlap slightly. Drizzle a little Tuscan Herb EVOO over the tomatoes and season with garlic, sea salt, and pepper to taste. Repeat in layers until all the tomatoes and garlic are used up. Sprinkle the goat cheese over the top.
Bake on a sheet tray lined with parchment until the crust is golden brown, about 45 minutes. Serve warm or room temperature.
- 4 tablespoons Olive Cellars Peach White Balsalmic
- 3/4 cup Olive Cellars Tuscan Herb EVOO
- 1 tablespoon dry white wine
- 1 small shallot, chopped
- 1/2 teaspoon grated lemon zest
- 1 head romaine lettuce, chopped
- 1 small can black olives, thin slice
- 5-7 pepperoncini peppers, chopped (optional)
- 1 cucumber, diced
- 1 red onion, finely diced
- 3/4 cup feta cheese
- salt and pepper
In a small bowl, whisk together the vinegar, shallot, wine, and lemon zest. Slowly add the olive oil.
Combine the rest of the Ingredients in a large bowl and toss with dressing. Salt and pepper to taste.
- 1 pound fresh, wild salmon fillets (4)
- 1/4 pound fresh wild mushrooms such as Chanterelles, Black Trumpets, and or Porcini, coarsely chopped
- 1 medium, sweet onion, thinly sliced
- 1 – 4″ fresh rosemary sprig, leaves reserved
- 1/2 cup heavy cream
- 1/4 cup fresh Olive Cellars California Mission EVOO
- 1/4 cup Olive Cellars Traditional 18 yr. Balsamic
- Sea salt and fresh cracked pepper to taste.
In a heavy bottom, large sauté pan over medium heat, add 2 tablespoons of EVOO. Sprinkle sliced onions with a little sea salt and add to the olive oil, stirring occasionally, until golden brown, about 5 minutes. Add the wild mushrooms and rosemary leaves, (discarding any woody stems). Sauté until both the mushrooms and onions become deep golden brown and caramelized. Add the balsamic to the pan with the mushrooms and onions and de-glaze. Simmer gently and cook until the balsamic is reduced by half. Add the cream, and stir to combine. Cook until the mixture thickens slightly, approximately another minute. Season with salt and pepper to taste and reserve.
Lightly score the salmon skin in several places with a sharp knife without penetrating the flesh. Pat the fillets dry and season with salt and pepper to taste. In a pan large enough to hold the fillets, heat 2 tablespoons of extra virgin olive oil over medium high heat. Pan sear the fillets, for approximately two minutes per side, taking care not to overcook.
Serve the salmon with the balsamic-mushroom sauce over the top. Can be accompanied by pasta, quinoa or brown rice. Serves 4.
This easy spread has an aioli-like consistency but uses no eggs. Instead, fresh, part skim ricotta stands in lending a creamy-dreamy texture and richness. Spread on bread, use as a mayonnaise replacement, a dip for crudites, or spread on fresh grilled salmon.
- 1- 1/2 cup part skim ricotta cheese
- 1/2 cup Olive Cellars California Mission EVOO
- five inch sprig of fresh basil, washed and dried
- 1 clove fresh garlic, smashed
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon sea salt or to taste
Place the Ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
- Line a baking sheet with foil and coat with non-stick cooking spray.
- Cut into slices as many zucchini as you want (I used three). I left them as is, but you may peel them if you wish.
- Place the slices out on the pan and generously drizzle with Olive Cellars California Mission EVOO. Sprinkle on some grated Parmesan cheese, to taste. I used Kraft’s Parmesan Cheese Herb Blend.
- Place in oven and broil for about 8 minutes, or until zucchini is tender and cheese has browned.
For the chicken marinade:
- 1 Tablespoon of garlic powder
- 1 Tablespoon of salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper
- 4 Tablespoons of Olive Cellars Jalapeno Lime White Balsamic
You will also need the following:
- 1 pound of boneless skinless chicken breast, cut into strips
- 1 pound of peeled shrimp
- 1/2 pound of smoked pure pork Sausage, cut into coins
- 1/2 yellow onion, diced
- 1 bag of penne pasta
- 2 Tablespoons of Olive Cellars Jalapeno Lime White Balsamic
- 3 Tablespoons of Olive Cellars Tuscan Herb EVOO, divided
- 8 ounces of chicken broth
Mix all of the marinade seasonings together in a bowl. Cut chicken breast into strips, place into a container, and rub seasoning into the chicken breast. Then pour 4 Tablespoons of Olive Cellars Jalapeno Lime White Balsamic over the chicken and rub it in. Place container into the refrigerator for at least 2 hours.
Once chicken is marinated, coat bottom of a medium skillet with 2 Tablespoons of Olive Cellars Jalapeno Lime White Balsamic and sauté chicken breast on medium heat until golden brown. Remove chicken from skillet. Add diced onions and sausage into skillet and brown until onions are translucent.
At this time, cook pasta according to bag directions. Add 1 Tablespoon of Olive Cellars Tuscan Herb EVOO to water, then boil pasta. After pasta is finished, add 1 Tablespoon of Olive Cellars Tuscan Herb EVOO and stir up the pasta well.
After you have browned all of the meat, season the shrimp with:
- 2 teaspoons of salt
- 1 teaspoon of red pepper
- 1/2 teaspoon of black pepper
Place seasoned shrimp and 1 Tablespoon of Olive Cellars Tuscan Herb EVOO into the skillet, and cook them for 3 minutes on each side on a medium high heat. After cooked, add the chicken broth and other meats back into the skillet and cook for 5 minutes.
featuring Olive Cellars 18 Year Balsamic Vinegar & Jalapeno Lime White Balsamic
- 2 Tablespoons lime juice, fresh
- 2 Tablespoons tequila
- 2 Tablespoons brown Sugar
- 1/2 ripe pineapple, cut into 1/2 inch chunks
- 1/4 cup Olive Cellars 18 Year Balsamic Vinegar
- 1/2 cup diced red onion
- 1 jalapeno, stemmed, seeded, minced
- 1/2 cup cilantro
- 1 Tablespoon Olive Cellars Jalapeno Lime White Balsamic
- 1/4 teaspoon black pepper
In large bowl combine first 4 Ingredients and marinate for 30 minutes. Add balsamic vinegar and pour mixture into a medium saucepan. Cook on high for 10 to 15 minutes until pineapple is tender and liquid reduced by half. Transfer mixture to large bowl and cool. Add red onion, jalapeno pepper, cilantro, olive oil, salt and pepper. Store in refrigerator and serve with ribs.
featuring Cranberry Balsamic
- 2 Tablespoons butter
- 2 large onions, sliced
- 1 Tablespoon fresh thyme
- 4 cloves garlic, chopped
- 1/2 cup dry white wine
- 1 teaspoon sugar
- 1 wheel Brie cheese
- 2 Tablespoons Cranberry Walnut Balsamic Vinegar
- 1/4 cup toasted chopped walnuts
- 2 French baguettes, sliced
- Apple slices (optional)
Melt butter in very large skillet over medium heat. Add onions and saute about 6 minutes. Add thyme and continue to saute onions until golden, stirrring often, about 25 minutes. Add garlic and saute 2 minutes. Add 1/4 cup wine, Stir until almost all liquid has evaporated. Sprinkle sugar over onions, continue to saute and stir onion until soft and brown. Add remaining 1/4 cup wine and stir until almost all liquid has evaporated. Season with salt and pepper.
Preheat oven to 350 degrees. Cut brie in half lengthwise so you have 2 circular halves, Place both halves in baking dish rind side down and top with onions. Bake for 25-30 minutes or until brie is melted and bubbly. Top with a drizzle of balsamic vinegar and toasted chopped walnuts. Serve with baguette slices and apple slices.
featuring Cranberry Walnut Balsamic Vinegar
- 2 Red Delicious apples, cored and diced
- 2 Granny Smith apples, cored and diced
- 4 stalks celery, diced
- 1/2 cup raisins
- 1 cup toasted walnuts
- 3 tablespoons Cranberry Walnut Balsamic Vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Toss together the apples, celery, raisins and walnuts in a large bowl. Set aside. In a small bowl, whisk together the balsamic, salt and pepper. Toss the apples with the dressing and serve.
TO TOAST NUTS: Preheat oven to 350 degrees and spread the walnuts out on a baking sheet. Bake for 10 minutes or until fragrant.
featuring Olive Cellars 18 Year Balsamic Vinegar & Bacon Infused Olive Oil
- 4 ounces spinach leaves
- 8 pieces bacon, crumbled
- 4 ounces arugula leaves
- 3 ounce red onion, shaved
- 2 whole eggs
- 1-1/2 ounce Bacon Infused Olive Oil
- 1/2 cup marinated mushrooms
- 1 ounce Modena 25 Star Dark Balsamic Vinegar
- 2 Tablespoons minced garlic
- Sea Salt and pepper to taste
Remove the stems from the pinch and arugula leaves. Wash, drain and pat dry. Place in large mixing bowl.
Place the eggs into boiling water and cook for 11 minutes. Place in ice cold water to stop cooking. When cool, remove the shell, Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon , remove to paper towel and drain. Crumble bacon and set aside. Using the Bacon Infused Olive Oil, cook the mushrooms, garlic, balsamic, salt and pepper until tender. Do not drain. Toss all Ingredients and serve immediately.
- 8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
- 1 ounce Olive Cellars Bacon EVOO
- 2 tablespoons unsalted butter (1/4 stick), melted
- Kosher salt
- Freshly ground black pepper
- 2 cups shredded sharp cheddar cheese (about 4 ounces)
- 5 to 6 slices cooked, crumbled bacon
- 1/3 cup sour cream
- 2 tablespoons finely chopped fresh chives
Heat the oven to 400°F and arrange a rack in the middle.
Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to broil.
Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter, drizzle Olive Cellars Bacon EVOO, and season with salt and pepper. Flip the potatoes over, and do the same thing. Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
Evenly fill each skin with cheese and crumbled bacon. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes. Remove from the broiler and top each with 1 teaspoon of the sour cream and a sprinkling of the chives. Drizzle with Olive Cellars Bacon EVOO. Serve immediately.
featuring Espresso Bean Balsamic Vinegar
- 4 to 6 pounds fresh cut brisket of beef (do not remove fat cap)
- 3 cloves garlic, slivered
- 3 cloves garlic, crushed
- 4 large onions, thinly sliced, divided use
- 1/2 cup Expresso Bean Balsamic Vinegar
- 1/4 teaspoon liquid smoke
- Salt and Pepper to taste
- 1 Tablespoon all-purpose flour
- 1 Tablespoon Bacon Infused Olive Oil
- 1/2 cup cold coffee
- 1 large bay leaf, broken in half
- 1/2 teaspoon dried oregano, crushed
- 1/2 cup beef broth or water
Cut slits all over the brisket with a thin, sharp knife. Push the slivered garlic into the slits.
Peel and thinly slice 1 of the onions. Place the sliced onions, crushed garlic, balsamic vinegar and liquuid smoke in a large freezer ziplock bag. Squish to combine. Add the brisket to the bag, seal and toss to evenly coat the meat. Unseal the bag, squeeze out all the air, reseal and refrigerate at least 4 hours or overnight.
Preheat oven to 350 degrees.
Remove brisket from the marinade. Disguard marinade and pat dry with paper towel. Sprinkle with salt and pepper, then coat with flour.
Heat a heavy, deep skillet over medium -high heat. When hot, add the bacon olive oil and swirl to coat the pan. Sear the brisket on both sides until browned, turning only once. Remove to a platter.
Thin slice the remaining 3 onions and add to the same skillet. Saute until softened and lightly browned. Add 1/4 cup of coffee. Bring to a boil, scraping up any browned bits. Transfer onions and liquid to a shallow roasting dish or roasting pan and spread evenly over the bottom. Bury the bay leaves in the onions. Sprinkle with salt and pepper. Place brisket fat side up, along with any accumulated juices, on top of the onions and sprinkle with the crushed oregano. Add remaining coffee and broth/water to the pan, cover tightly with foil and bake for 30 minutes.
Reduce heat to 275 degrees and bake an additional 3 hourws until very tender. Let rest covered for 15 minutes. Slice thinly against the grain. Skim any fat from the liquid in the pan then return brisket slices to the pan to coat. Serve hot with onions and pan juices.
Brisket may be made in advance and refrigerated in the pan juices. To reheat, cover with foil and bake at 350 degrees until warmed through.
featuring Espresso Bean Balsamic Vinegar
- 5 large egg yolks
- 2/3 cup plus 2 Tablespoons sugar
- 1 cup heavy whipping cream
- 16 ounce Mascarpone, softened
- 1/4 cup sweet Marsala wine
- 3/4 cup espresso
- 3 Tablespoons rum
- 3 Tablespoons Espresso Bean Balsamic Vinegar
- 24 Ladyfingers
- 1/3 cup ground chocolate
Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume. Place the egg yolks in a large heat proof bowl and set over a medium saucepan of simmering water. Add the Marsala and continue whisking constantly for about 5 minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer. Set aside and allow to cool for 10 minutes.
In a large bowl, whip the mascarpone and 1/3 cup sugar with heavy cream until soft peaks form. Gently fold the egg yold mixture into the mascarpone mixture. Blend the espresso with the remaining two tablespoons of sugar, rum, Espresso Bean balsamic until the sugar dissolves.
Working with one cookie at a time, dipping a total of 8 cookies into the espresso per layer. Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two or three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover. Sprinkle with ground chocolate. Repeat this process tow more times finishing with a layer of mascarpone and ground chocolate on top. Cover the tiramisu with plastic and refrigerate at least 6 hours.
featuring Espresso Bean Balsamic Vinegar
- 3 (4 ounce) bittersweet chocolate baking bars (60% cacao), chopped
- 2/3 cup Espresso Bean Balsamic Vinegar
- 1/4 cup bourbon
- 1/2 teaspoon vanilla extract
- 1-2/3 cups heavy cream, divided
- 1/4 cup sugar
Toppings: sweetened whipped cream, fresh raspberries, chocolate shavings
Microwave chocolate in a large microwave safe bowl at high for 1 minute or until slightly melted.
Bring espresso bean balsamic, bourbon, vanilla extract and 2/3 cup heavy cream to a simmer in a small saucepan over medium heat. Pour cream mixture over chocolate in bowl. Let stand 15 seconds, and stir until smooth. Cool completely (about 30 minutes). Beat remaining 1 cup cream at high speed with an electric stand mixer, using a whisk attachment, until foamy. Gradually add sugar, beating until soft peaks form. Stir in 1/2 cup espresso balsamic mixture until blended. Gradually fold in remaining espresso balsamic mixture. Mixture will be loose.
Spoon chocolate mixture into a shallow 2 quart bowl or six 8 ounce glasses. Cover with plastic wrap (without touching mousse) and chill 2 to 3 hours. Serve with toppings of your choice.
Ingredients Original recipe makes 2 pounds
- 2 tablespoons steak seasoning rub
- ½ cup 18 Year Balsamic Vinegar
- ½ Cup Roasted Garlic EVOO
1. Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
COOK 1 hr READY IN 3 hrs 5 mins
For the Marinade:
- 6 beef filet mignons (approximately 7 ounces each), trimmed
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, crushed
- 4 sprigs rosemary, bruised
- 1/4 cup olive oil
- 1 teaspoon coarsely cracked black peppercorns
For the Sauce:
- 1 cup onion, chopped into 1-inch pieces
- 1/2 cup carrot, chopped into 1-inch pieces
- 1/2 cup celery, choppd into 1-inch pieces
- 1/4 cup olive oil
- 6 cloves garlic, crushed
- 2 bay leaves
- 2 tablespoons tomato paste
- 1/4 cup balsamic vinegar
- 1/4 cup red wine vinegar
- 2 cups red wine, preferably Cabernet
- 1-1/2 quarts veal stock or roasted chicken stock
- Salt and black pepper to taste
Garnish: 2 tablespoons chive batons, cut 1 inch in length
Prep Time: 190 minutes Cook Time: 20 minutes
Total Time: 210 minutes
Coat the filet mignon steaks with a marinade combining the balsamic vinegar, garlic, rosemary, olive oil, and black peppercorns. Refrigerate 3 to 4 hours or overnight. Remove from refrigeration 1 hour before cooking and wipe excess marinade off the steaks.
In a heavy-bottomed pot, cook the onions, carrots, and celery in olive oil over medium heat until well browned. Add the garlic, bay leaves, and tomato paste; cook 1 minute, stirring. Add the balsamic vinegar, red wine vinegar, and wine, bring to a boil, and simmer until reduced by two-thirds. Add the veal or chicken stock, bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds. Strain through a fine-mesh strainer. Cool and refrigerate if not using immediately.
Return the sauce to the heat and simmer until it lightly coats the back of a spoon. Season with salt and pepper and keep warm.
Light the grill and let the coals cook down to a medium-hot fire. Season the filet mignon steaks liberally with salt and grill to the desired degree of doneness, about 4 minutes on each side for medium rare. Remove to a rack and keep warm while sides are dished. Pour any juices from the filet mignon steaks into the sauce and spoon the sauce over and around the steaks. Sprinkle with chive batons and serve immediately.
Yield: 6 servings
- One 10-ounce can turkey, drained (or turkey leftovers)
- Half of one 8-ounce can water chestnuts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup raisins
- 1 Tablespoon rice vinegar
- 1/4 cup chopped toasted pecans (optional)
- Cranberry Balsamic Vinaigrette:
- 3/4 cup salad oil
- 1/4 cup balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup canned whole cranberry sauce
Prep Time: 15 minutes Cook Time: 5 minutes
Total Time: 20 minutes
To make the salad, mix turkey, water chestnuts, mayonnaise, raisins, rice vinegar, and pecans together so that they are well coated.
(To toast pecans, heat in a nonstick skillet over medium heat until they begin to crackle. Or toast on a cookie sheet in a 350-degree F. oven for about 5 minutes.) To make the vinaigrette, combine salad oil, balsamic vinegar, salt, pepper, and cranberry sauce. Process in a blender until smooth.
Place the turkey salad on a bed of lettuce or toast, then drizzle with vinaigrette.
Both the salad and the vinaigrette may be made ahead and refrigerated until ready to serve.
Yield: 4 servings
Preheat the oven to 350. Thoroughly grease a standard loaf pan with one teaspoon of Maine-ly Drizzle’s All Natural Butter Flavored Extra Virgin Olive Oil.
In a large bowl whisk together thoroughly:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon (optional)
In a separate bowl blend together
- 6 tablespoons Maine-ly Drizzle’s Organic Butter Flavored extra virgin olive oil
- 2/3 cup sugar
- 2 large eggs, lightly beaten
Fold in until combined:
- 1 cup mashed very ripe bananas (about 2)
- 1/2 cup toasted chopped walnuts or pecans (optional)
Combine the wet Ingredients in the bowl with the dry Ingredients until just incorporated – do not over mix. Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.
- 2 lb. Shrimp (8-11 per pound)
- 2 oz. Soba Noodles
- 1 oz. Butter Olive Oil
- ½ tsp. Shallots, minced
- ½ tsp. Garlic, minced
- ½ tsp. Ginger, minced
- 1 tsp. Sesame Oil
- 1 tsp. Rice Wine Vinegar
- ¼ tsp. Chinese 5-spice powder
- ¼ tsp. soy sauce
- Seasoned Flour
Heat butter oil in sauté pan. Dredge shrimp in seasoned flour and sauté 2 minutes on one side, then turn. Cook soba noodles according to package directions. Cook shrimps until golden brown, then remove
- ½ cup Chipotle Extra Virgin Olive Oil
- ¼ cup fresh squeezed lime juice
- 1 T. minced garlic
- 2 t. salt
- 1 t. pepper
Mix all Ingredients well and place in a ziplock bag with up to two pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1-2 hours. Grill and enjoy!
The tang of the tomatoes with the heat of the chipotle oil combines for a terrific side dish. Toss in some cooked chicken or shrimp for a main course meal.
- 8 oz. bow tie pasta
- ¼ cup Chipotle Extra Virgin Olive Oil
- 2-3 T. Pesto sauce
- 2 T. fresh rosemary, minced
- ¼ cup sun-dried tomatoes packed in oil, drained and chopped
- 1/3 cup Kalamata olives, coarsely chopped
- ¼ cup parmesan cheese, grated
- Garlic salt
Cook pasta according to directs on package. Be sure to just cook to al dente stage. Drain and return to pot removing from burner. Stir in oil and all remaining Ingredients and mix well.
- 12 large shrimp, shelled and de-veined
- 5 T. Chipotle Olive Oil
- Zest and juice from 1 lime
- 6 strips thin bacon, cut in half
- Skewers for grilling
Mix together in a small bowl the lime zest and oil. Put shrimp in mixture. Lay the bacon on paper towels and microware until fat begins to melt but bacon is still pliable (about 1 minute). Prepare grill on high. Working one at a time, wrap half a piece of bacon around each shrimp and thread onto long, flat skewers. Brush remaining mixture on the outside of shrimp. Grill uncovered 5-7 minutes on each side until done.
Original recipe makes 4 servings
- 1 (12 inch) pre-baked pizza crust
- 1 bulb garlic
- 5 tablespoons olive oil
- 1 pinch salt
- 1 cup sliced green olives
- 1 (8 ounce) package shredded Italian cheese blend
PREP: 15 mins
COOK: 1 hr
READY IN: 1 hr 15 mins
Preheat the oven to 350 degrees F (175 degrees C). Slice the top off of the head of garlic, and sprinkle with a little salt. Place on a square of aluminum foil, and drizzle with Olive Cellars Roasted Garlic EVOO. Wrap the foil loosely around the garlic. Bake for 35 to 40 minutes in the preheated oven, until cloves are tender.
Drizzle Olive Cellars Roasted Garlic EVOO from the garlic foil pack over the pizza crust, and brush to spread evenly. Sprinkle the green olives over the crust. Top with shredded cheese. Squeeze the garlic cloves out of the paper skins, and distribute on top of the pizza.
Bake for 30 to 35 minutes in the preheated oven, or until the cheese is melted and bubbly and the edges are nicely browned. Allow to cool for a few minutes, then slice and serve
- 1 head garlic
- 1 tbspoon Olive Cellars Garlic EVOO
- 1 19-ounce can chickpeas, rinsed, or 2 cups cooked chickpeas
- 2 tablespoons lemon juice
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon tahini, (sesame paste)
- 2 tablespoons water
- 2 tablespoons chopped fresh parsley, plus a sprig for garnish
- Salt, to taste
Preheat oven to 425°F. Remove the loose papery outside skin from the garlic head without separating the cloves. Slice off the top 1/2 inch. Wrap in a small square of foil and roast until the garlic is very soft, about 40 minutes. Unwrap and cool slightly. Separate the cloves and peel.
Puree the garlic, chickpeas, lemon juice, soy sauce, Olive Cellars Roasted Garlic EVOO, tahini and water in a food processor. Add more or less water as necessary to make a fairly firm dip.
Transfer to a small serving bowl, stir in parsley and season with salt. Garnish with a sprig of parsley, drizzle of Olive Cellars Roasted Garlic EVOO and a sprinkling of paprika.
- 1 whole grain baguette (sliced into rounds)
- 2 pears (chopped)
- 1 tbsp butter
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 pinch nutmeg
- 2 tbsps. Olive Cellars Cinnamon Pear Balsamic
- 1/2 cup mascarpone
- 1 tsp honey
- 1 lb Spinach, stems removed
- 1 pint strawberries, sliced
- ¼ c blanched almonds
- 3 Tbsp Olive Scene Cinnamon Pear Balsamic Vinegar
- ½ c Olive Scene Herbes de Provence Extra Virgin Olive Oil
- dash sea salt
- couple of dashes of fresh ground pepper.
Place spinach and strawberries in a bowl, toss in almonds. In another bowl, whisk together remaining Ingredients.
Toss salad with dressing about 15 minutes prior to serving
Featuring Olive Cellars Peach White & California Mission EVOO
- 2 pounds pearl onions
- 1 c (packed) dark brown sugar
- 5 T Olive Cellars Peach White Balsamic
- 3 T Dijon mustard
- 1/4 c Olive Cellars California Mission EVOO
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1 each 8- to 10-pound half ham shank, fully cooked, fat trimmed to 1/2-inch thickness
Cook onions in large pot of boiling salted water 2 minutes; drain. Trim root ends, leaving base intact. Peel.
Preheat oven to 325°F. Combine sugar, vinegar, and mustard in bowl for glaze. Transfer onions to 11x7x2-inch glass baking dish. Add 2/3 cup glaze, EVOO, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water; toss to coat. Cover with foil.
Line large roasting pan with foil. Making ½-inch-deep slits, score ham with diamond pattern. Place ham in pan and roast 45 minutes. Place onions in oven. Roast ham and onions 25 minutes. Uncover onions. Continue roasting onions and ham 50 minutes.
Baste ham with some of glaze. Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer. Transfer ham to large platter. Transfer onion mixture to bowl. Serve ham, passing onion mixture separately.
- 1 4 lb. chicken, cut up into 8 pieces
- 1/3 cup Olive Cellars Peach White Balsamic
- 2 tsp Olive Cellars Tuscan Herb Olive Oil
- 2 sprig fresh rosemary, stripped and finely chopped
- 3 cloves garlic, finely minced
- 1 Tbs fresh ginger root, grated or finely chopped
- 4 medium Yukon Gold potatoes, sliced into 1/2″ slices (parboil for 5 minutes)
- 6 shallots, peeled and cut into wedges
- 1/2 lb. brussels sprouts, cleaned with bottoms trimmed
- Coarse salt/fresh ground pepper to taste
- 1/2 cup low sodium chicken stock
- 1/2 cup dry white wine (optional)
- Preheat oven to 400 degrees.
- Put chicken in a baggie with marinade. Refrigerate overnight if possible – or 2 hours minimum.
- Scatter potatoes, brussels sprouts and shallots over bottom of a large casserole dish. Pour marinade into dish and nestle chicken pieces, skin side down, into vegetables. Add stock and wine to pan. Season generously with salt and pepper.
- Bake for 1 to 1/4 hours. After 1/2 hour, turn chicken pieces skin side up for final 1/2 hour and bake till skin is golden brown.
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 Olive Cellars Tuscan Herb EVOO
- 2 tablespoons of Olive Cellars Pumpkin Pie Pie 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 mixture and arrange the squash in a single layer on a shallow, lined baking sheet. Liberally season the squash with salt and pepper.
Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown.
- 1/4 cup tightly packed fresh sage leaves
- 1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
- 1/3 cup super fruity Medium intensity UP Extra Virgin Olive Oil or an infused olive oil such as Mushroom Sage Olive Oil, Gremolata Olive Oil, or Garlic Olive Oil
- 1/3 cup + 1/3 cup ricotta salata, feta, or grated Pecorino can be used as a substitute
- sea salt and pepper to taste
In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.
Arrange the butternut squash on a decorative platter. (I built tall stacks with the butternut squash sticks). Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.
- 1 15 oz can pumpkin puree – don’t use pumpkin pie filling, it is not the same thing.
- 1 12 oz can unsweetened evaporated milk
- 1/4 cup brown sugar, packed
- 1/2 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs, beaten
- 2 Tablespoons butter or margarine, melted
- 1 1/2 tablespoons Pumpkin Pie Spice Balsamic (or 1 1/2 teaspoon Pumpkin Pie Spice)
- 2 tablespoons Vanilla Balsamic Vinegar (or 2 teaspoons Pure Vanilla Exact)
Lightly oil the inside of the slow cooker
In a mixing bowl, whisk or sift together flour, baking soda and salt.
Add remaining Ingredients and stir thoroughly to combine
Transfer mixture to the slow cooker
Cook on high for 3-4 hours (if you are using the 2QT cooker, it may be closer to the 3 hours)
Pudding should be set and the temperature should be at 160 degrees on the inside
Serve warm with cinnamon ice cream, whipped topping or a sprinkle of powdered sugar
- 1 small (golf-ball sized) onion, peeled and coarsely chopped
- 1 lemon, scrubbed clean
- 12 fresh sage leaves
- ½ cup fresh flat-leaf parsley
- 3 tablespoons Olive Cellars Tuscan Herb EVOO
- 1 teaspoon salt, plus more as needed
- 6 fresh bay leaves
- 3 tablespoons Olive Cellars Butter EVOO
- 2 boneless turkey breast (2 to 2 ½ lbs each)
- Fresh ground black pepper
- 3 tablespoons all-purpose flour
- ¼ cup brandy
- 2 to 3 cups apple cider
- Put 2 of the bay leaves and the Olive Cellars Butter EVOO (if time allows do so 24 hours in advance)
- Put onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add lemon zest to food processor and reserve the whole lemon for another use. Chop onion and lemon zest until fine. Add sage, parsley, Olive Cellars Tuscan Herb EVOO, and 1 teaspoon salt and pulse until it forms a coarse paste.
- Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay leave Butter EVOO. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining bay leave Butter EVOO, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
- Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
- Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
- Slice the turkey breast on the diagonal, and serve with warm gravy.
- 8-10 lbs ham shank, fully cooked
- ½ brown sugar
- 2 ½ teaspoons Olive Cellars 18 Yr Traditional Balsamic
- 1 ½ teaspoon Dijon mustard
- Remove ham from refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature before it goes into the oven.
- Score the ham with cuts, ½ inch deep in a diamond pattern. It should resemble a checkerboard when you are finished. This process allows the glaze to penetrate deeper into the ham.
- Preheat oven to 325 degrees. Line a large roasting pan with foil and place the ham cut side down in the pan. Roast for 45-50 minutes.
- While the ham begins to roast combine sugar, vinegar, and mustard in a small bowl.
- Remove ham from the oven and baste generously with the glaze, using ¼ of the glaze.
- Continue to roast the ham until it iis deep grown and glazed, brushing the ham with more glaze every 10 minutes or so.
- An average of 10 minutes cooking time per pound of ham should be just right.
- 1 lbs fresh green beans
- 6 garlic cloves, fine dice
- ¼ cup water
- 1 tablespoon Olive Cellars Garlic EVOO
- 2 teaspoons Taragon
- 2 teaspoons whole-grain mustard
- Salt & Pepper (to taste)
- Toss green beans on baking sheet with garlic, water and Olive Cellars Garlic EVOO. Roast at 450 degrees until tender and slightly charred, about 30 minutes.
- Toss with tarragon and whole grain mustard
- Add salt & pepper to taste
- 1 ½ lbs new potatoes or red potatoes
- 2 tablespoons Olive Cellars Bacon EVOO
- 2 tablespoons fresh garlic, fine dice
- 5 oz cooked bacon (preferably thick cut), chopped
- Salt & Pepper
- Clean & cut potatoes.
- In a large bowl season potatoes with salt & pepper and toss with Olive Cellars Bacon EVOO, bacon and garlic.
- Spread potatoes on a baking pan, keeping to a single layer to allow even cooking.
- Cook at 450 degrees for 40 minutes.
- Once cooked, can hold in a warmer or crock pot until serving.
- 1/2 cup Olive Cellars 18 Yr. Traditional Balsamic Vinegar
- 4 teaspoons orange peel, grated
- 30 ounces cranberries, fresh or 30 ounces frozen cranberries
- 3/4 cup powdered sugar
- 1/2 cup orange juice
- 1 teaspoon cinnamon
- Place Olive Cellars 18 Yr. Traditional Balsamic Vinegar and orange peel in a large saucepan, bring to a boil. Reduce heat to low and simmer, uncovered for 4 minutes or until reduced by half.
- Add cranberries, sugar, juice and cinnamon. Increase the heat to medium, bring to a boil again, then reduce the heat to low. Simmer uncovered for 15 minutes or until thickened, stirring occasionally.
- Remove from heat. Transfer to a bowl, cover and chill.
- 16 oz spring mix (or preferred lettuce blend)
- 4 tablespoons Olive Cellars Honey Ginger White Balsamic
- 2 tablespoon Olive Cellars California Mission EVOO
- 6 oz feta cheese
- 1 teaspoon fresh garlic, fine dice
- 2 oz black walnuts
- 20 sweet yellow tomatoes, halved
- Salt & Pepper
- In a small bowl combine Olive Cellars Honey Ginger White Balsamic, Olive Cellars Coratina EVOO, garlic & salt & pepper. Whisk until well blended. (can also be done in small squirt bottle or food processor)
- In a large bowl (can be your serving bowl) season spring mix with salt & pepper
- Toss season spring mix with Honey Ginger dressing & feta.
- Top with black walnuts & sweet yellow tomatoes.
- Acorn Squash
- Olive Cellars Cinnamon Pear Balsamic
Pierce whole squash in several places to allow steam to escape. Microwave on high (100%) for 3 minutes. Cut squash crosswise in half. Remove seeds and arrange cut side down on plate. Cover with plastic wrap and microwave until tender, about 4 minutes longer. Remove stem. Place wax paper in circle inside serving bowls to hold squash halves. Microwave squash halves in bowls uncovered another 2 minutes. Drizzle Cinnamon Pear Balsamic in squash halves. Enjoy!
- 3 T. Olive Cellars Tuscan Herb Olive Oil
- 2 Cloves Garlic, chopped
- 5 oz. Mushrooms, sliced
- ¾ Cup Heavy Cream
- 1 lb Shrimp, peeled, deveined
- ¼ Cup Fresh Basil, chopped
- 1 t. Rosemary, minced
- ¼ Cup Tomatoes, diced
- 3 T. Olive Cellars Balsamic Vinegar (Your Flavor Choice)
- ¼ Cup Asiago Cheese, grated
- 8 oz. Fettuccini, cooked according to package directions
Grill or broil shrimp 2 to 3 minutes on each side until pink. Drizzle cooked shrimp with Vinegar and set aside. In a large skillet, sauté mushrooms and garlic in Tuscan Herb Olive Oil over medium heat. Add rosemary and slowly add cream. Heat until sauce is starting to bubble. Add tomatoes and shrimp. Heat about 1 or two minutes longer. Remove from heat and add basil. Serve over pasta and sprinkle with cheese. Enjoy!
(You could easily substitute chicken or beef)
- 4 Boneless Skinless Chicken Breasts
- 2 T. Apricot Preserves
- 1 Cup Chicken Broth
- Olive Cellars Chipolte Olive Oil
- Salt and Pepper to taste
- Wild Rice (prepared)
Brown chicken in 1 Tablespoon of Chipolte Olive Oil over medium-high heat. Remove chicken from pan and set aside. Add chicken stock and apricot preserves to the pan, deglazing the pan. Add the chicken breasts back to pan. Cover and simmer until done, approximately 20 minutes. While chicken is simmering prepare wild rice.
To serve top the rice with the cooked chicken breasts with a touch of salt and pepper. Ladle the sauce from the pan over the breasts. Enjoy!
- 1 lb. Brussels Sprouts
- 1 small Red Onion, chopped
- 3-4 Garlic Cloves, minced
- 2 small-to-medium sized Apples, diced (try a tart apple)
- 4-5 slices Prosciutto, chopped
- 1 t. Fresh Thyme, chopped
- 2 T. Olive Cellars Roasted Garlic Olive Oil
- 1 T. Olive Cellars 18 Year Balsamic
- Salt and Pepper to Taste
Over medium heat, sauté onion and garlic in Roasted Garlic Olive Oil until soft and golden, be careful not to burn the garlic. Add prosciutto, apples and thyme, and cook until prosciutto is slightly crispy and apples are nice and caramelized. Add the Brussels sprouts and season with salt and pepper to taste. Cook until tender and slightly golden but still nice and green. Toward the end of cooking, add the 18 year Balsamic and allow everything to get nice and glazed. After plating, add an extra drizzle of Roasted Garlic oil to bring out some extra flavor. Enjoy!
Marinade For Ribs:
- 4 racks (8 lbs) Baby Back Ribs
- 12 garlic cloves, mashed or minced
- 3 T. Olive Cellars Honey Ginger Balsamic
- 3 T. Dark Brown Sugar
- 1 T. Sesame Oil
- 1 T. Sea Salt
- ¾ Cup Olive Cellars Honey Ginger Balsamic
- 3 T. Honey
- 2 T. Soy Sauce
- 1 t. Sesame Oil
- 1 t. toasted sesame seeds (optional garnish)
Marinade: Mix together all ingredients. Coat the ribs with the marinade and allow to rest in a sealed container or large ziplock bags for a minimum of 12 hours, turning a few times.
Glaze: Combine all ingredients in a small sauce pan over medium heat. Allow to reduce by half and remove from heat. Add one teaspoon of sesame oil and stir to combine.
Ribs: Prepare the frill and preheat the oven to 275°. Over medium heat grill the ribs for approximately 5 minutes per side. Prepare baking pans large enough to hold the ribs in a single layer. Brush the glaze over the ribs and seal each pan well with foil. Bake ribs for 2 hours or until tender meat falls off the bone. Sprinkle with sesame seeds as a garnish before serving. Enjoy!
- 1 large head Cauliflower, cut into florets
- 3 T. unsalted Butter
- 2 t. Olive Cellars White Truffle Oil
- 3 T. All Purpose Flour
- 1 Cup hot Milk
- 1 Cup hot Half & Half
- ½ t. Freshly Ground Black Pepper
- 1 Cup freshly grated Gruyere, divided
- ½ Cup freshly grated Parmesan
- ¼ Cup fresh Bread Crumbs
- Salt and Pepper to Taste
Preheat oven to 375°. Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy sauce pan over medium heat melt the 2 tablespoons of butter. Gradually whisk the flour into the melted butter until no dry spots remain. Pour the hot mike and hot half and half into the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking constantly for 1 minute until thickened and then remove from heat. Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of White Truffle Oil, ½ cup of Gruyere and ½ cup of Parmesan Cheese. Butter a 2-3 quart shallow baking dish or casserole. Place the drained cauliflower into the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of butter with the remaining teaspoon of White Truffle Oil. Toss the butter and truffle oil with the bread crumbs and remaining ½ cup Gruyere and sprinkle on top of casserole. Sprinkle with more salt and pepper to taste. Bake for 25-30 minutes until the bread crumbs are golden brown and casserole is bubbling. Enjoy!