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