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.