Recipe : Super Easy Salmon Fillets

Ingredients


4  skinless salmon fillets
1  tbsp. The Olive Oil Experience robust 100% extra virgin olive oil
1  tbsp. Spice Galleria bay seafood seasoning
half of a lemon to squeeze

Directions

Pour olive oil into a large skillet and place over medium-high heat. Sprinkle salmon with bay seafood seasoning, then cook in hot oil for 5 minutes, flipping midway through cooking time. Salmon will be opaque when finished cooking.

Squeeze lemon juice over salmon and serve on a bed of rice.

Recipe : Baklouti Olive Oil Croquette

Crispy-crunchy on the outside, with soft billowy spicy Baklouti Chili Pepper Olive Oil spiked potato on the inside, concealing a gooey melted cheese center.

Ingredients
3 pounds russet potatoes, peeled and cut in to 2" chunks
2 tablespoons The Olive Oil Experience Baklouti Chili Pepper Olive Oil
1 tablespoon The Olive Oil Experience Garlic Olive Oil
1/3 cup grated Parmesan cheese
1/2 pound mozzarella cheese cut in to 1/2" cubes
3 large eggs
1 tablespoon finely minced flat leaf parsley
2 teaspoons sea salt
fresh ground pepper to taste
1 1/2 cups fine bread crumbs
For frying: The Olive Oil Experience Extra Virgin Olive Oil with a very low FFA, and very high phenol content

Directions
Place the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook for approximately 15 minutes until the potatoes are tender. Allow the potatoes to cool completely. Mash the cooled potatoes, season with salt and pepper, and add the Garlic olive oil, Baklouti Chili Pepper Olive Oil, Parmesan, parsley, and one beaten egg. Mix thoroughly and set aside.

Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl.

Line a baking sheet with parchment paper.

Form the potato mixture in to a 2" oblong shape. Push a piece of mozarella in to the center of each oblong, and form the potato around in so that it is completely encased. Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat. Set aside on the baking sheet.

Heat 2" of Extra Virgin Olive Oil in a heavy frying pan over medium high heat. When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side. Enjoy immediately.

Makes approximately 20 croquettes

Recipe : Almond - Lemon Olive Oil Cake with Strawberry Preserve Topping

Almond-Lemon Olive Oil Cake


1 1/4 cups all purpose flour + more for flouring pan
1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
1/2 cup The Olive Oil Experience Lemon  Olive Oil + more for greasing pan
4 large eggs, beaten
1 teaspoon Spice Galleria vanilla extract
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon baking powder
1/2 teaspoon Spice Galleria sea salt

Preheat the oven to 350 and adjust the rack to the middle of the oven. Using lemon olive oil, grease and flour one 9" cake pan.

Combine the eggs, sugar, lemon olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk to thoroughly combine.

Combine the dry ingredients in a separate bowl and whisk to combine.

Add the dry ingredients to the wet ingredients in three batches, whisking after each addition. Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean. Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.

Fresh Strawberry Preserve Topping

4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice

Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat. Bring to a simmer. Simmer for 7 minutes being careful that the contents do not boil over. Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream on each slice (optional)

Serves 10

Recipe : Dark Chocolate - Blood Orange Cake with Blood Orange Ganache

Chocolate Cake

1/2 cup cocoa powder
1 tsp. Spice Galleria vanilla extract
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 tsp. Spice Galleria sea salt
1 tsp. baking soda
1 tbsp The Olive Oil Experience Tangerine Balsamic
2 large eggs beaten with enough cold water to equal one cup
1/2 cup The Olive Oil Experience Blood Orange Olive Oil + more for greasing pans

Directions

Preheat the oven to 350ºF.

Lightly grease two 9-inch cake pans, one muffin pan, or one 13x9-inch pan with Blood Orange olive oil.

Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate large bowl until smooth. Add the dry ingredients in to the wet and mix using a hand or stand mixer on low. Pour the mixture into the prepared pans.

Bake for 30 minutes (cupcakes will take about 15 min.) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to not over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.

Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.

 

Blood Orange Ganache

 

8 ounces semisweet chocolate chips or chunks
1/2 cup heavy cream
1 Tbs. The Olive Oil Experience Blood Orange Olive Oil

1 pinch of Spice Galleria sea salt

Place the chocolate chips in a heat-proof bowl. Heat the Cream in a sauce pan over medium heat until just about simmering. Pour the cream over the chocolate and allow to sit for five minutes. Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps.

Add in the blood orange olive oil to the chocolate and whisk to thoroughly incorporate. Allow to cool until it reaches a spreadable consistency. Gently spread the slightly cooled ganache over the the completely cooled cake. Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.

Serves 12 small but decadent servings.

Recipe : Vermont Ginger Cookies

Vermont Ginger Cookies

2/3 cup The Olive Oil Experience mild 100% extra virgin olive oil

1 cup sugar

1 egg

4 tablespoons molasses

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon Spice Galleria ground cinnamon

1 teaspoon Spice Galleria ground ginger

1/4 cup sugar for coating

1. Preheat oven to 350F degrees. Line cookie sheets with parchment paper, nonstick foil, or silicone liners.
2. Mix all ingredients, except sugar for coating, in a large bowl.
3. Drop dough by rounded teaspoons into dish of sugar to coat with sugar.
4. Place cookies on prepared cookie sheets about 2 inches apart.
5. Press with the back of a fork to flatten slightly.
6. Bake for 8 to 10 minutes or until golden brown.
7. Remove from the oven and let cool for 1 to 2 minutes on the cookie sheets and then transfer cookies to wire racks to cool completely.

Makes about 48 cookies.

Recipe : Aged Raspberry Balsamic & Toasted Almond Vinaigrette

Aged Raspberry Balsamic & Toasted Almond Vinaigrette

Ingredients

3 tablespoons The Olive Oil Experience Raspberry Balsamic Vinegar

1 teaspoon lemon juice

2 tablespoons The Olive Oil Experience Toasted Almond Oil

1 teaspoon Dijon style mustard

1/2 teaspoon Spice Galleria sea salt

fresh ground Spice Galleria black pepper to taste

1/3 cup slivered toasted almonds

1/3 cup crumbled feta

2 quarts of your favorite lettuce greens

Directions

Place all the ingredients in to a bowl and whisk. Alternately, this can be made in a blender or food processor. Arrange arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds and cheese.

Recipe : Caramelized Onion Dip

• Prep time: 5 minutes
• Cook time: 40 minutes

 

• 2 Tbsp The Olive Oil Experience 100% Extra Virgin Olive Oil
• 4 cups chopped yellow onions (from about 2-3 onions)
• 1 teaspoon brown sugar
• 2 Tbsp The Olive Oil Experience Traditional balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder

Heat olive oil in a large, thick-bottomed deep pot on medium heat. Add the chopped onions and cook until translucent and starting to color, about 10 minutes. If at any point during the cooking of the onions they start to dry out, add a tablespoon of water to the pot. Stir in the brown sugar, balsamic, salt, and pepper. Lower the heat and cook gently, uncovered, for about 25 to 30 minutes, stirring occasionally, until the onions are nicely caramelized. Then set aside. (You can caramelize the onions up to 2 days ahead and chill until you make the dip.) Let cool a bit before adding to the other ingredients.
In a medium bowl, mix together the sour cream and mayonnaise (a rubber spatula works well for this). Stir in the caramelized onions. Sprinkle with garlic salt and stir to incorporate. Stir in the Worcestershire sauce.

Chill until ready to serve. Serve with potato chips.

Yield: Makes about 2 1/2 cups of dip.