Olive My Heart welcomes you to these recipes for your enjoyment. We also encourage you to share your favorites with us by liking us on Facebook — either post your recipe’s link, or message us the contents of your culinary genius!!
Truffle Infused Macaroni & Cheese
1 Tbsp. Kosher salt
2 Tbsp. flour
8 oz. Rotini pasta
1 ½ C. heavy cream
1 Tbsp. ♥Olive My Heart♥ White Truffle Infused Olive Oil
1 Tbsp. basil, minced
2 Tbsp. shallots, minced
¼ tsp. thyme, minced
3 oz. Applewood Smoked bacon, crumbled
¼ tsp. Kosher salt
1 Tbsp. garlic, minced
1/8 tsp. Alden Mill Mala/Telli Pepper
2 Tbsp. ♥Olive My Heart♥ Picual Ultra Prem. Olive Oil
3 1/2 C. White Extra Sharp Cheddar, shredded
½ C. Panko bread crumbs
Preheat oven to 350°.
Bring 1 gallon of water to rapid boil with 1 Tbsp. Kosher salt in an 8 qt. pot. Add pasta to water and stir. Boil for 5-7 minutes. Pasta should be slightly undercooked at this point. Drain off all water through a colander, let sit one (1) minute and toss pasta with the Olive My Heart Truffle oil. Reserve.
Cut away fat from Bacon and fry in large skillet. Move bacon to a plate lined with paper towels. Let cool before crumbling into tiny pieces. Drain grease from skillet, leaving a coating on pan. Do NOT wash.
In skillet, combine the shallots, bacon bits, garlic and Picual olive oil, and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly. Temper in heavy cream and bring to a boil. Lower heat and simmer for 10 minutes. Add in the herbs and seasoning. Stir in 3 cups of the extra sharp cheddar cheese until smooth. Add in the truffle flavored pasta and stir until evenly combined (or mix in bowl if your skillet is too small).
Fold and spread into 9×13 baking dish, garnish top with ½ cup of reserved cheddar cheese and Panko bread crumbs.
Bake for 10-15 minutes until bubbly and slightly browned on top.
For a variation, try ♥Olive My Heart’s♥ Chipotle, Blood Orange or Butter olive oils in place of the mild EVOO.
Dark Chocolate Waffles
from Bon Appetit
2 cups all-purpose flour
½ cup unsweetened cocoa powder
¼ cup (packed) brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs, separated
2 cups buttermilk
½ cup ♥Olive My Heart♥ mild extra virgin olive oil
1 teaspoon vanilla extract
6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
Nonstick vegetable oil spray
Unsalted butter and warm pure maple syrup (for serving)
Preheat oven to 250°. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.
Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.
Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.
Serve waffles with butter (or, ♥Olive My Heart♥ Butter Olive Oil) and syrup.
DO AHEAD: Batter with egg whites can be made 4 hours ahead. Cover and chill.
Balsamic Fudge & Truffles
1 can condensed milk
1 tsp. vanilla
2 Tbsp. of flavored ♥Olive My Heart♥ Balsamic Vinegar
3 Tbsp. butter at room temperature
2 ½ cups of chocolate chips (we recommend dark chocolate)
Grease and line an 8×8 pan with waxed paper. Over hang the pan with the paper.
Combine milk, vanilla, OMH balsamic vinegar in a microwave safe bowl. Add butter and chocolate chips and combine mixture. Microwave the mixture for one minute and stir. Microwave for another 30 seconds and mix. If not completely melted and combined, microwave for another 30 seconds. Pour into pan. Spread evenly. Place in the refrigerator to harden for at least two hours.
Fudge will keep up to two weeks in the refrigerator.
-by Beth Pamula
1 can sweetened condensed milk
1 tsp. vanilla
2 Tbsp. ♥Olive My Heart♥ Balsamic Vinegar (ex: 1 Tbsp. Black Currant and 1 Tbsp. Dark Chocolate)
3 Tbsp. unsalted butter, softened
1 10 oz. bag dark chocolate high cocoa content chocolate chips (Ghiradelli 60% cocoa chocolate chips)
Combine all ingredients into microwave safe bowl, and stir. Microwave on regular setting 1 minute, stir. Microwave 30 sec. more, stir. In 8 x 8 ” pan, spray cooking spray, line with waxed paper (edges coming out 2 sides) pour mixture into pan and refrigerate for at least 2 hours (or overnight, covering it with saran wrap). When firm, take large end of melon baller utensil and scoop out portion, roll in palms and then roll in cocoa powder, place on waxed paper. Store in air-tight container in refrigerator for up to 2 weeks, or freeze. ENJOY!!
-by Marcia Rodiek Soellner
Mushroom & Sage Stuffing, Dressing, whatever you like to call it!
Unsalted butter, for the baking dish
1 ¼ pounds of sourdough bread, cut into ½-inch cubes (about 12 cups)
½ pound shitake mushrooms, ½ pound oyster mushrooms, coarsely chopped
1 pound cremini mushrooms, thinly sliced
4 tablespoons ♥Olive My Heart♥ Mushroom & Sage Infused Oil
Salt and pepper
1 pound bacon, cut into 1/2” pieces
1 large sweet onion, diced
5 cloves garlic, chopped
4-6 cups chicken stock
2 Tbsp. chopped thyme
2 Tbsp. chopped parsley
2 large eggs
*Preheat oven to 350F. Butter a 13x9x2-in glass baking dish.
*Spread the bread on a large baking sheet in an even layer and bake about 12 minutes. Remove from oven and let cool. Place cubes in a very large bowl.
*Combine mushrooms in a large baking dish and toss with 3 Tbsp. of the oil, season with salt and pepper. Roast in oven until soft. About 30 minutes.
*Heat remaining 1 Tbsp. oil in a large deep sauté pan over medium heat. Add the bacon and cook about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
*Pour off all but 2 tablespoons of the bacon fat in the pan and return to the stove over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock, thyme and parsley and season with salt and pepper. Bring to a simmer.
*Add the mushrooms to the bread. Whisk the eggs in a small bowl and then whisk in a few tablespoons of the warm stock mixture. Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper, and stir to combine. The dressing should be very wet; add more stock as needed. Scrape the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown, 25-30 minutes longer. Remove from the oven and let cool for 10 minutes before serving.
Peach White Balsamic Bellini
• 1 Cup chilled ♥Olive My Heart♥ Peach White Balsamic
• 1 pound peeled, sliced ripe peaches or 1 16-ounce bag frozen peaches, defrosted
• 1 bottle chilled Prosecco or other sparkling white wine
• A spring of mint or fresh raspberries for garnish
Pour ingredients into punch bowl. Stir!