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.