Pancetta Peaches with Basil and Peach White Balsamic Vinegar

Posted on Jul 21, 2012 in Appetizers, Blog, Recipes

Pancetta Peaches with Basil and Peach White Balsamic Vinegar

It’s July.  July = peaches.  This simple recipe makes a divine little appetizer for a summer dinner on the deck — alone or with friends!  Plus, it’s dairy-free, gluten-free, low-carb and high-fiber!

Pancetta Peaches with Basil and Peach White Balsamic Vinegar
adapted from Food & Wine (July 2008)

TOTAL TIME: 30 MIN
4 SERVINGS

Ingredients

* 16 thin slices of pancetta
* 2 medium freestone peaches—halved, pitted and cut into 8 wedges each
* Salt and freshly ground pepper
* 16 basil leaves
* 1 tablespoon Olive My Heart Extra Virgin Olive Oil
* Olive My Heart Peach White Balsamic Vinegar, for drizzling

Directions

1. Lay the pancetta slices out on a work surface. Set a peach wedge at the edge of each slice, season with salt and pepper and top with a basil leaf. Roll up the pancetta to enclose the peaches.

2. In a medium skillet, heat the olive oil. Add half of the wrapped peaches and cook over moderate heat, turning occasionally, until the pancetta is browned and crisp, about 4 minutes. Transfer to a platter and repeat with the remaining peaches.

3. Lightly drizzle the peaches with aged balsamic vinegar and serve.

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A Lovely Little Review

Posted on Jul 17, 2012 in Blog

A Lovely Little Review

Blogger Lyndsey, of a A Lovely Little Blog, invited her 330 Blogger Collective pals to a VIP night as part of Olive My Heart’s Grand Opening weekend.  Here’s what she had to say about her maiden voyage to our shop, and the creative catering by Nosh Eatery:

http://www.alovelylittleblog.com/2012/07/lovely-little-local.html#comment-form 

Thank you, Lyndsey, for the fun event and the support — it means the world!!

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NUTTY ASIAN NOODLES with CARROTS & EDAMAME

Posted on Jul 13, 2012 in Blog, Entrees, Recipes

NUTTY ASIAN NOODLES with CARROTS & EDAMAME

NUTTY ASIAN NOODLES w/ CARROTS & EDAMAME
~adapted from Everyday with Rachael Ray

Noodling around begins with perking up your pasta night!!
Here’s a yummy, nutty sauce with lots of colorful, kid-approved veggies.

Ingredients
1 3/4 C unsalted peanuts or cashews
2 carrots
1/2″ piece of ginger
1 C veg. broth
3 Tbsp soy sauce
2 Tbsp ♥ Olive My Heart♥ Honey Ginger Vinegar
2 tsp ♥ Olive My Heart♥ Toasted Sesame Seed Oil
2 Tbsp packed dark brown sugar
1/4 tsp salt
2/3lb linguine or 1 lb fresh Lo Mein noodles
1 C thawed frozen shelled edamame.

1. Preheat oven to 350 degrees. Spread the nuts on a baking sheet & roast until toasted (about 8 min). Let cool. Measure out 1/4 C. nuts chop & set aside for garnish.

2. Peel the carrots & shred on a box grater – set aside. Using the edge of a spoon scrape the brown skin off the ginger. Before moving on, bring a large pot of water to a boil.

3. Measure the broth in a liquid measuring cup, then pour in the Soy Sauce, Honey Ginger Vinegar & Roasted Sesame Seed Oil; stir to combine.

4. Whiz the remaining whole nuts, brown sugar, ginger and 1/4 tsp salt in a food processor until finely chopped. With the machine on, slowly pour in broth mixture & process until smooth.

5. Add the noodles to the boiling water & cook according to the package directions, stirring occasionally.

6. Drain the noodles in a colander & rinse well with cold water, rinse the pasta pot to cool it off. Put the noodles back in the pot.

7. Pour the Sauce over the Noodles; stir again.

8. Transfer the noodles to bowls using tongs. Sprinkle the reserved chopped nuts on top!!

VOILA !!! NUTTY ASIAN NOODLES W/ CARROTS & EDAMAME

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Frisée Salad with Prosciutto, Roasted Figs and Walnuts

Posted on Jul 13, 2012 in Appetizers, Blog, Recipes, Salads

Frisée Salad with Prosciutto, Roasted Figs and Walnuts

Frisée Salad with Prosciutto, Roasted Figs and Walnuts

Ingredients
Serves 6

18 whole fresh figs (stems trimmed) OR 18 dried figs (stems trimmed, halved)
1 tbsp. extra virgin olive oil

1/2 cup fig olive oil
1/8  cup red wine vinegar
1/4 crumbled blue cheese (about 1.5 ounces)
3 cups lettuce leaves (torn frisée)
2 cups mixed baby greens
2 cups watercress (sprigs thick stems trimmed)
4 ozs thinly sliced prosciutto (cut into strips)
3/4 cup toasted walnuts (coarsely chopped)

Preheat oven to 350°F. Toss fresh figs with 2 tablespoons oil in bowl. Arrange figs on rimmed baking sheet. Roast until figs are tender and shiny, about 12 minutes. (Do not roast dried figs.) Cool. Cut figs lengthwise in half.

Whisk remaining 1/2 cup oil and vinegar in small bowl to blend. Add cheese and whisk to blend. Season to taste with salt and pepper. (Figs and dressing can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk dressing before using.)

Combine frisée, baby greens, watercress, prosciutto and walnuts in large bowl. Add dressing; toss to coat. Gently mix in figs. Transfer to serving bowl.

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Cream of Roasted Pepper & Tomato Soup with Tuscan Herb Olive Oil

Posted on Jul 13, 2012 in Appetizers, Blog, Recipes

Cream of Roasted Pepper & Tomato Soup with Tuscan Herb Olive Oil

Cream of Roasted Pepper & Tomato Soup
With Tuscan Herb Olive Oil

Ingredients
2 – 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
3 tablespoons Tuscan Herb Olive Oil
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste

Directions
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.

Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.

Serves 4-6

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Caprese Salad

Posted on Jul 13, 2012 in Appetizers, Blog, Recipes, Salads

Caprese Salad

Caprese Salad

Step one: Beautiful tomatoes.
Step two: Beautiful buffalo mozzarella.
Step three: Beautiful basil.
Step four: Beautiful Extra Virgin Olive Oil… and a sprinkle of sea salt.

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Alfoos Mango

Posted on Jul 5, 2012 in BALSAMIC VINEGARS--WHITE

Alfoos Mango

The Alfoos mango cultivar is considered by many to be one of the best in terms of sweetness, richness and flavor.  Our Alfoos Mango White Balsamic Condimento pairs exquisitely with our Persian Lime Olive oil. Also fantastic with shrimp, scallops, salad and in salsas for a tropical, sweet-tart twist!

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Adobo Seasoning

Posted on Jul 5, 2012 in SPICES --Galena Garlic Co.

Adobo Seasoning

Adobo Seasoning


Ingredients:
Onion, garlic, chiles, sea salt, oregano, spices.

Uses:
Use on chicken, fish, pork, steak and vegetables. 1.7 — 2.8 wt oz

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Arbequina

Posted on Jul 2, 2012 in EVOO--Northern Hemisphere

Arbequina

ARBEQUINA

Extra Virgin Olive Oil

Mild Intensity

 

The first & freshest oil out of California. This estate produced Arbequina was harvested extremely early based on UP specifications in order to capture optimal the chemical & sensory characteristics that our olive oils are known for. These olives were harvested & processed quickly & at desirable low green fruit maturity index – responsible for both the extraordinarily low FFA (acidity) & peroxide-this oil is slightly herbaceous, with medium pepper, low bitterness & fantastic complex balance.

 

FFA: 0.14

Peroxide:  2.78

Oleic Acid:  76.5

Polyphenols: 181

Crush Date: October 2011

Country of origin: USA

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Arbosana

Posted on Jul 6, 2012 in EVOO--Northern Hemisphere

Arbosana

ARBOSANA — OUT OF STOCK

Extra Virgin Olive Oil

Medium Intensity

 

The Olive lover’s Olive Oil. Unmistakable ripe olive nose and lingering ripe olive flavor. Delicate but slightly grassy also.  Super high Oleic.

 

FFA: .25*

Peroxide:  10*

Oleic Acid: 79.74*

Polyphenols: 101*

 

Crush Date: May 2011

*As measured at the time of crush

Country of origin: USA

 

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