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