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.