Recipe : Caramelized Onion Dip

• Prep time: 5 minutes
• Cook time: 40 minutes

 

• 2 Tbsp The Olive Oil Experience 100% Extra Virgin Olive Oil
• 4 cups chopped yellow onions (from about 2-3 onions)
• 1 teaspoon brown sugar
• 2 Tbsp The Olive Oil Experience Traditional balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder

Heat olive oil in a large, thick-bottomed deep pot on medium heat. Add the chopped onions and cook until translucent and starting to color, about 10 minutes. If at any point during the cooking of the onions they start to dry out, add a tablespoon of water to the pot. Stir in the brown sugar, balsamic, salt, and pepper. Lower the heat and cook gently, uncovered, for about 25 to 30 minutes, stirring occasionally, until the onions are nicely caramelized. Then set aside. (You can caramelize the onions up to 2 days ahead and chill until you make the dip.) Let cool a bit before adding to the other ingredients.
In a medium bowl, mix together the sour cream and mayonnaise (a rubber spatula works well for this). Stir in the caramelized onions. Sprinkle with garlic salt and stir to incorporate. Stir in the Worcestershire sauce.

Chill until ready to serve. Serve with potato chips.

Yield: Makes about 2 1/2 cups of dip.

Recipe : Chicken, Carmelized Onions and Wild Mushrooms with a creamy bacon and thyme balsamic reduction

Ingredients

1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.
4 thick strips smoked bacon, diced
1 large sweet onion sliced thin
8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)
4" piece of fresh thyme, stem discarded
1/4 cup The Olive Oil Experience Traditional Style Balsamic Vinegar
2 tablespoons The Olive Oil Experience Wild Mushroom-Sage infused olive oil
1/2 cup heavy cream
sea salt & fresh ground pepper to taste
1 pound pasta, wide egg noodle pasta, or rice cooked and drained

Directions

In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp. Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat. Season the chicken on both sides liberally with salt and pepper Add the olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.

Saute the chicken for a few minutes until golden brown on both sides, in batches if necessary. Do not over-crowd the pan. Remove the chicken to a plate and reserve.

Add the onions to the drippings in the pan. Cook for about five minutes, stirring frequently until the onions become a soft golden brown. Add the mushrooms. Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.

Add the fresh thyme leaves and balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute. Add the cream and stir to combine. Add the bacon and reserved chicken. Allow the pan to come to a simmer. Cook for another two minutes until the chicken is cooked through and the sauce thickens. Season generously with sea salt and fresh ground pepper. Serve over pasta, rice, or cooked whole grains.

Recipe : Pomegranate Balsamic Glazed & Grilled Rib Eye Steak

Pomegranate Balsamic Grill Sauce

1/3 cup The Olive Oil Experience Pomegranate Balsamic
1/4 cup The Olive Oil Experience Organic Garlic Olive Oil
1 Tbs. good quality Dijon style mustard
2 teaspoons kosher or sea salt

Instructions

Prepare the grill or broiler. 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 up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.

Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.

Recipe : Cranberry-Pear Glazed Butternut Squash With Rosemary

1 - 2 pound butternut squash peeled, seeded and diced in to 1" pieces (about 3 cups)

1/3 cup The Olive Oil Experience cranberry-pear white balsamic

1 tablespoon The Olive Oil Experience mild intensity 100% extra virgin olive oil

3" sprig fresh rosemary, leaves stripped from stem and roughly chopped

Sea salt & fresh cracked pepper to taste

Preheat the oven to 375.

In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat and combine evenly.

In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper.

Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.

Recipe : Caprese Salad with Extra Virgin Olive Oil & Oregano White Balsamic

Ingredients

1 pound of ripe, preferably heirloom tomatoes, sliced thin
1/3 cup The Olive Oil Experience medium or robust extra virgin olive oil
1/4 cup oregano infused white balsamic
2 tablespoons chiffonade cut basil
8 oz. mozzarella fresca, drained
sea salt and cracked pepper to taste

Directions

Arranged sliced tomatoes on a plate. Sprinkle with salt and pepper. Whisk balsamic and extra virgin olive oil together. Place a slice of mozzarella on each slice of tomato and sprinkle with basil chiffonade. Drizzle with the vinaigrette and serve.

Recipe : Confit of Tomatoes, Peppers and Sweet Red Onions

Ingredients

1 1/2 pounds small whole sweet tomatoes such as cherry or grape
1 large red onion, sliced thin
1 red bell pepper or several smaller sweet red peppers such as Marconi, sliced thin or halved if smaller
8 large garlic cloves
1 - 2" sprig fresh rosemary, leaves only, stem discarded (optional)
1/2 cup The Olive Oil Experience fresh robust 100% Extra Virgin Olive Oil
1/3 cup crisp, good quality white wine
1 tablespoon The Olive Oil Experience Traditional Balsamic
2 teaspoons sea salt or kosher salt
Fresh ground pepper to taste

Directions

Adjust rack to middle of oven, and preheat to 300.

In a medium roasting pan (9"x13") or a 12" oven safe skillet, combine the first five ingredients. Whisk the wine, balsamic, and olive oil together, drizzle over the vegetables and toss to combine. Season with salt and pepper.

Place the pan on the middle rack in the oven, uncovered, and allow the vegetables to cook slowly, stirring only a few times during the process, being careful not to break the tomatoes. Slow roast for 4 - 4 1/2 hours.

The resulting confit, or tomato "jam" can be used to dress pasta, slather on crusty bread, or as an accompaniment to slow roasted meats or poultry.

Recipe: Whole Wheat-Olive Oil Pumpkin Bread

Yield: One loaf

Prep Time: 15 min

Cook Time: 50 min

Ingredients:

3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup granulated white sugar
1 cup pure (unsweetened) pumpkin puree
1/2 cup The Olive Oil Experience 100% Extra Virgin Olive Oil
2 eggs, lightly beaten
1/4 cup water

Directions:

1. Preheat oven to 350 degrees F. Spray 9x5-inch loaf pan with nonstick spray.
2. Sift together flour, salt, baking soda and spices into a medium bowl; set aside.
3. In a large bowl, whisk together sugar, pumpkin, oil, eggs and water. Stir in dry ingredients and mix just until combined (don't over mix).
4. Pour into prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes, then remove loaf to a rack to cool completely.

Source: RecipeGirl.com

Recipe : Lemony Roast Chicken

1- 3 1/2-lb. chicken, cut into 8 pieces
1/2 cup The Olive Oil Experience Extra Virgin Olive Oil
1/2 cup fresh rosemary leaves
1/4 cup fresh lemon juice
10 cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
Kosher salt and freshly ground black pepper, to taste

Toss the chicken pieces with the extra virgin olive oil, rosemary, lemon juice, garlic, lemon, and salt and pepper to taste in a bowl.  Marinate for about 1 hour.

Heat the oven to 475 degrees F.  Arrange the chicken in a 9 x 13-inch baking dish and add the remaining marinade.  Roast, turning once, until cooked through, 30-40 minutes.

Divide chicken between 4 plates and serve with rice or buttered noodles.

Recipe: Olive Oil Pie Crust

Ingredients:

1/3 cup The Olive Oil Experience 100% extra virgin olive oil
1/4 cup water
1 cup unbleached flour
2 tsp baking powder
1/2 tsp salt

Directions:

Put olive oil and water in a medium saucepan and bring to boil. Add your combined dry ingredients
and stir quickly until a ball of dough is made. Place in a pie pan and press.

Recipe : Olive Oil Brownie with Dark Chocolate Tangerine Balsamic Ganche

Brownie Ingredients

1/2 cup Mild Intensity The Olive Oil Experience Extra Virgin Olive Oil
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened high quality cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Directions

 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
In a medium bowl, mix together the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Ganache Ingredients

 9 ounces best quality bittersweet chocolate, chopped
1 cup heavy cream
2 tablespoons The Olive Oil Experience Tangerine Balsamic
2" long strip of tangerine zest
a pinch of kosher salt - optional

Directions

 Place the chocolate into a medium bowl. Heat the cream, salt, and tangerine zest in a small sauce pan over medium heat. Bring just to a bare simmer, watching very carefully because if it boils for a few seconds, it will boil out of the pot and scorch. When the cream has come to a simmer, remove the zest, pour over the chopped chocolate, and whisk until smooth. Stir in the Tangerine balsamic. Allow the ganache to cool, looking for a spreadable consistency before frosting the brownies. Start at the center of the brownies and work outward.

Recipe : Balsamic Peach Barbecue BBQ Sauce

Balsamic Peach Barbecue BBQ Sauce  (Yield = 2 cups)


1/2 jalapeno, seeded and chopped
1 cup chopped sweet onion
1 teaspoon The Olive Oil Experience Extra Virgin Olive Oil
2 large ripe peaches, chopped
1/3 cup The Olive Oil Experience white peach balsamic vinegar
1/4 cup agave nectar or honey
1 tablespoon orange juice
2 teaspoons Dijon mustard
1 tablespoon light brown sugar
1/2 teaspoon ground black pepper

Directions:
1. Heat the olive oil in a 1 to 2 quart saucepan over medium heat. Saute for the onion and jalapeno for about 4-5 minutes, stirring often.
2. Add the remaining ingredients and bring to a boil. Lower the heat to simmer and allow to cook for about 10-15 minutes. The sauce should reduce down a bit and thicken.
3. You can now allow the sauce to cool and then refrigerate for 2 days or you can marinade the ribs/meat or go directly to the grill and apply the BBQ sauce.

Recipe : Super Robust EVOO Focaccia with Rosemary & Caramelized Shallots

 

 

 

 

 

 

 

 

 

Ingredients

5 cups all purpose, unbleached flour
2 cups lukewarm, water, filtered if possible
1 cup cooled, unseasoned, mashed russet potatoes
1/3 cup + 1/3 cup + more for drizzling: The Olive Oil Experience Robust Intensity Extra Virgin Olive Oil
2 teaspoons fine sea salt
1 tablespoon granulated sugar
2 medium shallots thinly sliced
1 package active dried yeast, or 2 1/4 teaspoons
1 tablespoon fresh rosemary leaves rough chopped
fresh ground black pepper
sea salt to taste

If making the dough in your bread machine, follow its instructions for the order of adding ingredients. In the bowl of a stand mixer combine the water sugar and yeast. Allow the yeast to bloom for about 5 minutes, Add 1/3 cup of olive oil, mashed potatoes and sea salt. Mix to combine.

With the mixer running on the lowest speed, begin to add the flour, cup by cup, until the dough has come together and becomes elastic and just slightly tacky. Reserve any leftover flour for rolling the dough out.

Cover the bowl and allow the dough to rise in a warm place for one hour.

On a rimmed baking sheet lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimpled indentations. Cover and allow the dough to rise for another hour in a warm place.

Preheat the oven to 375 degrees.

Distribute the thinly slices shallots and rosemary evenly over the focaccia. Drizzle with remaining 1/3 cup of extra virgin olive oil, a sprinkle of fresh ground pepper, and a sprinkle of sea salt.

Bake for approximately 35-40 minutes until golden brown. While still hot out of the oven, drizzle with more extra virgin olive oil to taste. Serve warm.

Recipe : Serrano Honey Vinegar Pickled Beets

Ingredients

2 lbs. small to medium sized beets, scrubbed, washed, and trimmed
1 tablespoon The Olive Oil Experience extra virgin olive oil
Approximately 2 cups The Olive Oil Experience serrano honey vinegar

Directions

Preheat the oven to 375. Line a baking sheet with aluminum foil. Wash and scrub the beets thoroughly. Place the whole beets on to the baking sheet and enclose the beets with another sheet of foil. Roast the beets for approximately an hour, depending on size. If using large beets, it may take up to 2 hours for the beets to roast. Check to see if they're done by piercing the beet with a paring knife. If it slides in to the center of the beet with little resistance, the beets are done.

Allow the beets to cool and then slip off the skins. You can also use a paring knife to help peel them. Cut the beets in to 1" wedges, circles, or crinkle cut. Place the beets in to a glass jar with a lid and cover with 2 cups of serrano honey vinegar or enough vinegar to just cover. Refrigerate the beets for 24 hours, and enjoy.

Recipe : Chicken in Balsamic Barbecue Sauce

Ingredients :

8 medium chicken breasts                              

1 onion finely chopped               

1/4 cup The Olive Oil Experience Olive Oil

3/4 cup The Olive Oil Experience Traditional Balsamic

3 tbsps sugar

6 tbsps ketchup

2 tbsps worcestershire sauce

4 green onions chopped

1 chicken bouillon cube crushed                  

1 tsp sea salt

1 tsp black pepper

1 tsp dry mustard

3 garlic cloves finely chopped             

tabasco sauce to taste

 

Directions :

 

Combine all ingredients together (except chicken) in a bowl and stir. Pour half the marinade

over the chicken, cover and let sit in refrigerator for 3 hours up to overnight. Refrigerate

other half of marinade.

Take chicken out of marinade and grill, take the unused marinade and heat it for use as a

sauce. Pour over the grilled chicken and serve.

 

Serves 6-8

 

Recipe : Heirloom Tomatoes with Spicy Cilantro Pesto

 

 

2 pounds assorted, ripe heirloom tomatoes, sliced 1/4" thick

Spicy Cilantro Pesto

 

1 large bunch fresh cilantro, stemmed, washed, and dried

2 medium garlic cloves, peeled and smashed

4 green onions, white portion only, chopped

1 jalapeno pepper, seeded, ribs discarded, chopped (optional)

1/3 cup The Olive Oil Experience fresh extra virgin olive oil

Juice from 2 small limes, about 1 tablespoon

sea salt

fresh ground pepper to taste

Place all of the pesto ingredients in to a blender or bowl of a food processor. Pulse until no large chunks remain, and the sauce is pureed. Taste and adjust seasoning.

Arrange the tomato slices and drizzle sauce over freshly cut tomatoes. Serve immediately.

Recipe : Spicy-Sweet Italian Pickled Peppers in Oregano White Balsamic

2 cups Oregano White Balsamic from The Olive Oil Experience
1 cup water
4 whole cloves garlic
2 tablespoons kosher or pickling salt
2 cups sweet Italian peppers, sliced
1 ripe, red jalapeno, seeded and sliced

Directions

In a medium sauce pan, combine the water, balsamic, and salt. Bring to a boil over medium heat. Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2" from the top of the jar. Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month. These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh extra virgin olive oil from The Olive Oil Experience.

Recipe : Chocolate, Toasted Almond, and Olive Oil Shortbread

Ingredients

2 cups all-purpose flour
1/4 cup almond flour, ground from toasted, blanched almonds
3/4 cup powdered sugar + 2 Tbs.
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/4 cup The Olive Oil Experience Extra Virgin Olive Oil
1/4 cup granulated sugar
1 teaspoon vanilla extract

Directions

Whisk salt, flour, finely ground toasted almonds, cocoa, and powdered sugar in a medium bowl until thoroughly combined.

Using an electric mixer, beat butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar and vanilla extract.

Slowly stir in flour mixture until just blended. Form dough into a large ball, flatten in to a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.


Remove the dough and allow to sit at room temperature for 20 minutes.

Preheat the oven to 375.

Press the dough in to an ungreased 11" fluted tart pan with removable bottom. Bake for 15-17 minutes until slightly firm to the touch. As soon as the pan is removed, take a very sharp knife and carefully cut the shortbread in to wedges, making sure to slice completely though the dough. Allow to cool completely and remove from tart pan.

Dust with additional powdered sugar.

Recipe : Giant Chewy Olive Oil Breadsticks

Giant Chewy Olive Oil Breadsicks

Ingredients
4 cups bread flour
1 1/2 cups warm water
1/4 cup + 2 tablespoons Medium or Robust Intensity The Olive Oil Experience Extra Virgin Olive Oil
1 tablespoon graulated sugar
1 tablespoon salt
2 1/4 teaspoons or 1 packet of active dry yeast
1 teaspoon granulated garlic
1/2 cup grated romano cheese

Recipe
Follow the instructions for your bread maker or combine the yeast with the water and tablespoon of sugar and allow let sit for five minutes. Combine the water with flour, salt and 1/4 cup olive oil. Knead for five minutes until the dough is smooth and elastic. Allow to rise for one 1 1/2 hours or until doubled in bulk.

Preheat the oven to 375.

Divide the dough in half, and those pieces in half again, and then in half again. Roll out each piece in to a long rope. Place the dough ropes on a baking sheet covered in parchment and allow to rise again for about 40 minutes to one hour.

Brush the bread sticks with the remaining olive oil, sprinkle with granulated garlic, and romano cheese. Bake for 35 minutes or until light golden brown. Upon removing the bread sticks. brush each one more time with olive oil and serve warm.

Recipe : Shaved Fennel Salad with Milanese Gremolata

Shaved Fennel Salad with Milanese Gremolata

Ingredients
2 trimmed, thinly sliced fennel bulbs
2 tablespoons finely chopped flat leaf parsley
4 tablespoons The Olive Oil Experience Milanese Gremolata Olive Oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon sea salt
fresh ground pepper to taste
1/3 cup finely shaved Romano
3 Cups mixed baby greens for presentation - optional

Instructions

Place the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it. Thoroughly whisk together the Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley. Pour over the fennel and toss to coat. Marinate in the refrigerator for two hours. In a bowl or large platter, arrange a bed of washed mixed baby greens. Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens. Sprinkle evenly with shaved Romano and fresh ground pepper.

Serves 4-6

Recipe : Smashed Yukon Gold Potatoes with Garlic Olive Oil

Smashed Yukon Gold Potatoes with Garlic Olive Oil

2 pounds baby Yukon Gold potatoes
1 tablespoon + 1 teaspoon sea salt
fresh cracked pepper to taste
1/3 cup The Olive Oil Experience Garlic Olive Oil

Preheat the oven to 400. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with garlic olive oil. Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with garlic olive oil. Sprinkle the smashed potatoes with the remaining sea salt and and fresh cracked pepper to taste. Drizzle liberally with the remaining garlic olive oil and bake until golden brown and crisp, about 15-20 minutes.

Serves 4-6  

Recipe : Balsamic Vinaigrette

Balsamic Vinaigrette

• 2 tablespoons The Olive Oil Experience Traditional Balsamic Vinegar
• 1 1/2 teaspoons dijon mustard
• 1/4 teaspoon dried marjoram or oregano
• 1/4 teaspoon dried basil
• 6 tablespoons The Olive Oil Experience Extra Virgin Olive Oil

1. Combine all ingredients except olive oil in a jar. Stir well with a fork.
2. Add olive oil, cover tightly, and shake well until combined. You can also use a blender and drizzle the oil in slowly while it is running.
3. Serves about 4 basic green side salads.

Recipe : Slow Cooker Balsamic Honey Coffee BBQ Pulled Pork

Slow Cooker Balsamic Honey Coffee BBQ Pulled Pork Recipe

Ingredients:
2 ¼ to 2 ½ pound boneless pork shoulder roast
1/2 large sweet onion, sliced
1 clove garlic, thinly sliced
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup traditional balsamic vinegar from The Olive Oil Experience
1/3 cup honey
4 tablespoons tomato paste
2 tablespoon soy sauce
½ cup coffee

Directions:

1. Place the onion and garlic in the bottom of the slow cooker. trim excess fat off the pork, season it with salt and pepper and place on top of the onion and garlic.

2. Add the remaining ingredients into the slow cooker and set it at 8 hours on low.

3. If you can baste the pork once or twice during cooking. After the 8 hours, Shred the pork, add it back to the slow cooker so marinade in the sauce for a few minutes while you prepare to serve it.

4. Serve it on a roll or sliced bread topped with greens and herbs as a garnish.

Serve with extra napkins.

Recipe : Wild Mushroom & Balsamic Cream Sauce

Wild Mushroom & Balsamic Cream Sauce1 cup dried mushrooms such as shitake, porcini, and morel
1 cup heavy cream
3 tablespoons 100% Extra Virgin Olive Oil from The Olive Oil Experience
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Style Balsamic Vinegar from The Olive Oil Experience
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 Romano cheese

Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large saute pan, over medium heat. Add the Olive Oil, onion and shallot and a small sprinkle of kosher salt. Saute slowly until the onions are caramelized, being careful not to burn them. This should take approximately 5 minutes until they are golden brown.

Drain the mushrooms well reserving the soaking liquid. Chop lightly if the pieces are large. Add the mushrooms and thyme leaves to the saute pan. Saute for another minute and then add the Marsala wine, scraping up any browned bits.

Reduce the wine by half, and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half. Add in the balsamic, and then the heavy cream stirring well to combine. Allow to simmer for an additional minute or two, to allow the sauce to thicken. Season well with kosher salt and a generous amount of fresh ground pepper.

Add your favorite cooked pasta to the saute pan. Toss it with the sauce and allow it to simmer in the sauce for an additional minute.

Serve with grated fresh Romano cheese.

Serves 4-6

Recipe : Whole Almonds and Organic Garlic Olive Oil with Rosemary

Whole Almonds and Organic Garlic Olive Oil with Rosemary
















Ingredients

1 pound fresh, whole almonds (about 3 1/2 cups)
1/4 cup + 1 tablespoons of The Olive Oil Experience Organic Garlic Olive Oil
2 teaspoons fine to medium sea salt - or to taste
1/4 cup + 1 tablespoon fresh rosemary leaves as an optional garnish

Directions
Preheat the oven to 300.

Line a rimmed baking sheet with parchment paper.

In a medium bowl toss the almonds with the Organic Garlic Olive Oil and 1/4 cup fresh rosemary leaves.

Distribute the almonds in a single layer on the prepared baking sheet and slow roast for 40 minutes, until the almonds smell toasty and the rosemary leaves are fragrant and crisp. Remove from the oven and allow to cool for about 5 minutes. While still warm, toss with sea salt and garnish with remaining tablespoon of fresh rosemary leaves and 1 tablespoon of Organic Garlic Olive Oil.

Allow to cool fully and serve

Recipe : Balsamic Shrimp

 Balsamic Shrimp

Ingredients:

1 1/2 pounds large uncooked shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons The Olive Oil Experience 100% Extra Virgin Olive Oil 
2 tablespoons The Olive Oil Experience Organic Butter Infused Olive Oil
1/4 cup The Olive Oil Experience Aged Traditional Balsamic Vinegarsea salt to taste
1 tablespoon snipped chives for garnish

 

Preparation:

Mix the shrimp with the garlic and olive oil in a bowl and set aside to marinate for half an hour.

Heat a skillet large enough to hold the shrimp and when it's hot, add the butter olive oil. Add the shrimp. Using a wooden spoon, flip and toss the shrimp around in the skillet over medium to medium-high heat until they just start turning pink. Add any remaining olive oil and garlic (from marinade in the shrimp bowl); stir well.

Reduce heat to low, add the balsamic vinegar, 1 tablespoon at a time, stirring rapidly so it will combine and coat the shrimp. Continue to cook the shrimp stirring constantly until they're coated with the balsamic glaze and done (1 or 2 minutes), but still springy to the touch.

Remove the shrimp to a serving platter and sprinkle very lightly with the sea salt. Drizzle with the Balsamic Vinegar Glaze from the skillet and sprinkle with the snipped chives. Serve immediately.

Makes 4 to 6 servings.

Recipe : Dark Chocolate Stuffed Blood Orange Agrumato Cream Buns

Dark Chocolate Stuffed Blood Orange Agrumato Cream Buns

Ingredients:

3 teaspoons active dry yeast
3 1/2 cups flour
1 1/2 teaspoons salt
1/3 cup lukewarm cream or half & half
1/3 cup warm lukewarm water
2 large eggs
1/3 cup sugar
1/2 cup fresh The Olive Oil Experience blood orange agrumato olive oil
1 teaspoon fresh grated orange zest
16 - 1" chunks of dark chocolate or 5-6 dark chocolate morsels for each bun

1 egg beaten for glazing the buns

Sweet Orange Glaze

1 cup (4 ounces) confectioners' sugar
1 tablespoons half and half
1 tablespoon fresh orange juice

Directions:

Follow the directions for your bread machine, or place the warm water, half and half, eggs, sugar, blood orange agrumato olive oil, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour, zest, and salt to bowl and mix on low speed just until flour combined, about 10 seconds. Scrape down the sides of the bowl and increase the speed to medium and beat until dough comes together, about 3 minutes.

Cover bowl with plastic wrap. Let the dough rise at room temperature until almost doubled in volume, about 1 hour. Gently deflate the dough and cover bowl with plastic; chill dough overnight.

Line a baking sheet with parchment paper. Divide dough into 4 equal pieces. Make a short log from each piece and cut each log into 4 equal pieces. Roll each piece into a bun. Gently push a 1/2" piece of dark chocolate in the center of each bun and pinch the bottom of each bun to seal securely. Arrange the buns about an inch apart, pinched side down on the prepared sheet pan and allow to rise, covered, for 1 hour.

Preheat oven to 375°F. Gently brush top of the buns with the beaten egg glaze. Bake until buns are golden brown and fragrant, about 25 minutes.

Allow the buns to cool for 5 minutes. For Sweet Orange Glaze, mix together the orange juice, half and half, and confectioners' sugar. Brush each bun with glaze. Serve warm while the chocolate is still molten in the center.

Makes 16 buns

Recipe : Roasted Garlic with Robust Extra Virgin Olive Oil

Roasted Garlic with Robust Extra Virgin Olive Oil

This recipe is extra simple and extra delicious. Slow roasting whole garlic heads brings out a nutty sweetness in the garlic and turns the cloves creamy and spreadable. A robust olive oil is a must here otherwise you will loose the lovely marriage of flavors as the character of olive oils with modest phenol content will dissipate under such heat.

The ways in which you can then use this "garlic candy" as I call it, are endless. You can use them in dressings, sauces, marinades, smeared on a slice of toasted baguette with a drizzle of olive oil and a pinch of sea salt, in aioli, on roasted meats, grilled meats, fish, chicken breast, with vegetables, on baked potatoes, in pasta, and on, and on...

 

7-9 firm, whole heads of garlic, with the stem end sliced off. (Do not slice the root end or the bulb may fall apart)
1/3 cup Fresh, Robust, High Poly, High Oleic, Low FFA extra virgin olive oil such as Ogliarola, Hojiblanca Intenso, Manzanillo Intenso from The Olive Oil Experience.

Preheat the oven to 400. In a pie tin, cake pan, or other shallow oven proof baking vessel, place the garlic heads cut side up. Drizzle each head generously with approximately two teaspoons of extra virgin olive oil.

Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown.

Recipe : Chipotle-Lime Aioli & Spicy Jalapeno Chipotle-Lime Coleslaw

Chipotle-Lime Aioli & Spicy Jalapeno Chipotle-Lime 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 The Olive Oil Experience 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 is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.

Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate. This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes... basically anything.

**This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.

Makes 1 1/4 cups of aioli


Spicy Jalapeno Chipotle-Lime Coleslaw
1 medium head of cabbage shredded
1 recipe for Chipotle-Lime Aioli
1 large jalapeno, seeded, de-ribbed and finely minced
1 bell pepper, seeded, de-ribbed and finely minced
1/3 cup finely shredded red onion
1 tablespoon lime juice
Salt and fresh ground pepper to taste

Combine all the ingredients in a large bowl and refrigerate for at least one hour. Serve over a fried chicken sandwich or as a side dish.

Makes approximately 6-8 cups of coleslaw

Recipe : Flour-less 72% Dark Chocolate & Blood Orange Olive Oil Cake

Flour-less 72% Dark Chocolate & Blood Orange Olive Oil Cake

Ingredients

5 oz.quality bittersweet chocolate
1/3 cup + 1 tbs. The Olive Oil Experience Fused Blood Orange Olive Oil
1/2 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
A pinch of sea salt

Preheat oven to 375°F. 

 

Grease an 8-inch round baking pan with a teaspoon of blood orange olive oil. Line bottom with a round of parchment paper and grease the paper with remaining blood orange olive oil.

 

In a double boiler melt finely chopped chocolate with blood orange olive oil. Remove from heat and whisk  in the sea salt and sugar. Add eggs one at a time whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined. 

 

Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Drizzle cake with a small amount of blood orange olive oil or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.  

 

Serves 8-10

Recipe : Truffled Cauliflower Gratin

Truffled Cauliflower Gratin

Even my kids asked for seconds of this one.

Truffled Cualiflower Gratin
1 large head cauliflower, cut in to florets
3 tablespoons unsalted butter
2 teaspoons The Olive Oil Experience white truffle oil
3 tablespoons all purpose flour
1 cup hot milk
1 cup hot half & half
1/2 teaspoon freshly ground black pepper
1 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Kosher salt and fresh ground pepper to taste

Directions
 
Preheat the oven to 375 degrees F.

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 in to the melted butter until no dry spots remain.  Pour the hot milk and hot half and half in in to 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 and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.

Butter a 2-3 quart shallow baking dish or casserole.

Place the drained cauliflower in to 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 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.

Serves 6

Recipe : Cream of Roasted Pepper & Tomato Soup with Tuscan Herb Olive Oil

Cream of Roasted Pepper & Tomato Soup With Tuscan Herb Olive Oil

Ingredients
2 - 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
3 tablespoons The Olive Oil Experience Tuscan Herb Olive Oil
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste

Directions
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.

Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.

Serves 4-6

Recipe : Antipasto Pasta Salad

Antipasto Pasta Salad

1/2 lb pasta (seashell)

1/8 lb salami genoa, chopped)

... 1/8 lb pepperoni, chopped)

1/4 lb asiago cheese (diced)

3 ozs black olives (drained and chopped)

1/2 red bell pepper (diced)

1/2 green bell pepper (chopped)

1 1/2 tomatoes (chopped)

3/8 oz salad dressing (dry, mix)

3/8 cup The Olive Oil Experience 100% Extra Virgin Olive Oil

1/8 cup The Olive Oil Experience Traditional Balsamic Vinegar

1 tbsp dried oregano

1/2 tbsp dried parsley

1/2 tbsp grated parmesan cheese

sea salt

cracked black pepper


Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.

In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.

To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

serves 6

 

 

Recipe : Vietnamese Fresh Shrimp Spring Roll

Vietnamese Fresh Shrimp Spring Roll

Here's a recipe that embodies spring. It's Easy, light, healthy, and delicious. In this application we are using the Honey Ginger White Balsamic Vinegar in combination with our Toasted Sesame Oil for a magnificent flavor explosion.

Vietnamese Fresh Shrimp Spring Roll
1 package clear edible rice paper sheets
1/2 lb U20 shrimp (cooked, peeled, deveined, halved)
1 bunch fresh cilantro leaves, washed and dried
1 bunch or bag of fresh baby spinach leaves (washed and dried)
1cucumber peeled and cut into very,very thin strips

1 carrot peeled and then shaved in to long, thin strips
2 green onions, thinly sliced
1 package vermicelli rice noodles

4 tablespoons good quality soy sauce

4 tablespoons + 1 teaspoon The Olive Oil Experience Honey Ginger White Balsamic Vinegar

2 teaspoons The Olive Oil Experience Toasted Sesame Oil

Dipping Sauce
Hoisin Sauce to taste
chopped roasted peanuts
or spicy Vietnamese fish sauce

Directions:

In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons of Honey Ginger White Balsamic and set aside.

Heat 3 quarts of water to a gentle simmer. Remove the pot from heat and immediately stir in two tablespoons of soy sauce, and two tablespoons of Honey Ginger White Balsamic . Add the vermicelli rice noodles to the seasoned water and allow to sit for 10 minutes until tender. Drain well and toss with an additional 1/2 teaspoon of sesame oil blended with 1/2 teaspoon soy sauce, and 1 teaspoon Honey Ginger White Balsamic  and set aside

Drain the carrot and cucumbers and make sure all other veggies and herbs are cleaned, dried, and set out before you start.

In a shallow dish such as a pie plate, mix together 1 cup of warm water with 1 tablespoon soy sauce, and 1 tablespoon of Honey Ginger White Balsamic. Dip a sheet of rice paper wrapper into the seasoned water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.

On one edge, lay a small handful of noodles, two shrimp halves, some cilantro, a few baby spinach leaves, some cucumber strips, a few pieces of shaved carrot, and a sprinkle of green onions, being careful to not over stuff the roll. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.

Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).


Serves 6

Recipe : Balsamic Glazed Ham

Balsamic Glazed Ham Recipe

Ingredients
1 - bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.
1 cup The Olive Oil Experience Aged Maple Balsamic
2 tablespoons Dijon or grainy mustard
...

Directions
Preheat the oven to 325.


Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.

Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 25-30 minutes to complete. When the balsamic has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.



After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.


Serves 8

Recipe : Chicken Salad Sandwiches with a Kick

 Chicken Salad Sandwiches with a Kick!

1 cut up chicken breast
2 green onion diced
2 tbsp chopped cilantro
2 tbsp sweet pickle relish
1/2 cup mayo
1/2 tsp Southwest Sedona Seasonings from 2 Snooty Chefs
( to taste ) Harissa Hot Olive Oil from The Olive Oil Experience

... put chicken breast, green onion and cilantro in food processor for a rough chop, add pickle relish, Southwest Sedona seasoning, Harissa Olive Oil and pulse the food processor a couple times to mix. add mixture to a medium sized bowl,then add mayo and stir. refrigerate for 1 hour then spread on your favorite bread, wrap or whatever you choose, we put a slice of sharp cheddar on our sandwich.

its really good and has a nice little kick!

Enjoy