Truffle Fries

Posted on Jun 5, 2016 in Appetizers, Blog, Recipes, Side Dishes

Truffle Fries

Truffle Fries
Serves 2

Ingredients
2 Russet potatoes
1 tsp. ♥Olive My Heart♥ UP Extra Virgin Olive Oil
2 tsp. ♥Olive My Heart♥  White Truffle oil
Alden Mill House ‘Season All’, to taste
fresh ground pepper, to taste
dried dill, to taste
♥Olive My Heart♥ Black Truffle sea salt, to taste

Directions
Preheat the oven to 400 F.  Oil cookie sheet with teaspoon of ♥Olive My Heart♥ Ultra Premium Extra Virgin olive oil.

Peel russet potatoes. Cut into 1/4″ size fries. Soak in a cold water bath for one minute.  Drain and dry.

Place potatoes into a large bowl with a mixture of Season All, fresh ground pepper, dried dill and ♥Olive My Heart♥ White Truffle oil.  Mix well.

Arrange fries on cookie sheet.  Bake for 14 min in oven. Turn fries and bake for another 5 min.  Drizzle with truffle oil and ♥Olive My Heart♥ black truffle sea salt. Enjoy!

 

Read More

Roasted Red Pepper Hummus

Posted on Feb 19, 2016 in Appetizers, Blog, Recipes, Side Dishes

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

There are very few ingredients required to make hummus. In light of this, it’s imperative that the handful of ingredients used be of the highest quality available especially where the olive oil is concerned. This, and only this, is the secret to amazing hummus.  Try this exceedingly delicious and easy rendition that includes heart healthy roasted red peppers marinated in UP Extra Virgin Olive Oil.

Ingredients
1 jar ♥Olive My Heart♥ Roasted Red Peppers, drained
2 – 15 oz. cans garbanzo beans, drained
2 cloves garlic
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
1/3 cup ♥Olive My Heart♥ Extra Virgin Olive Oil, or any infused Olive Oil
2 teaspoons sea salt, or to taste

Directions
Place all of the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired. Refrigerate until ready to serve and drizzle more fresh olive oil over the top if desired.

 

 

Read More

Rock Cod Ceviche

Posted on Oct 15, 2014 in Appetizers, Blog, Recipes

Rock Cod Ceviche

Rock Cod Ceviche
Serves 4-6
The success of this ceviche is predicated on the quality and freshness of the fish, as well as the specific olive oil you use.  Beyond being mindful about these two factors, this is an exceedingly easy dish to dazzle your seafood loving guests with.

Ingredients
1/4 cup fresh squeezed lime juice
2 Tbsp. ♥Olive My Heart♥ Honey-Serrano Vinegar or Jalapeno White Balsamic Vinegar
1/3 Cup ♥Olive My Heart♥ Baklouti, Chipotle, or Cayenne Olive Oil
1/2 Cup finely diced red onion
1/3 Cup chopped cilantro
1 finely diced seeded, jalapeno (optional)
2 medium firm ripe tomatoes, seeded and finely diced
1 large avocado, finely diced (optional)
1 pound raw, super fresh Rock Cod, Bay Shrimp, Scallops, Sea Bass, Striped Bass, Grouper, Snapper, etc. cut in to small uniform pieces
sea salt to taste

Directions
Combine the olive oil, vinegar, lime juice and sea salt.  Whisk to combine.  Add in the other ingredients including the fish and stir to combine well.  Marinate covered in the refrigerator for 15 minutes.  Serve.

The longer you allow this to sit, the more the fish will begin to “cook” in the acid of the lime juice and fall apart.  Ideally, you want to mix this and serve it straight away.  However, if you do let it sit, it will still be edible, but the fish will break up.

Read More

Peach White Balsamic Bellini

Posted on Nov 16, 2013 in Appetizers, Blog, Recipes

Peach White Balsamic Bellini

Peach White Balsamic Bellini
Serves 4-6

Ingredients
• 

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

Directions
Pour ingredients into punch bowl.  Stir!

Read More

Olive Tapenade

Posted on Apr 19, 2013 in Appetizers, Blog, Recipes

Olive Tapenade

Olive Tapenade

Ingredients
• 2 cloves fresh garlic, pressed
• 1 cup Kalamata olives, finely chopped
• 2 Tbsp. ♥Olive My Heart♥ Extra Virgin Olive Oil
• 1 Tbsp. Red Wine Vinegar

Combine ingredients and serve with crackers or toast points.

Read More

Tuscan White Bean Soup

Posted on Mar 22, 2013 in Appetizers, Blog, Entrees, Recipes

Tuscan White Bean Soup

Tuscan White Bean Soup

Ingredients
• 2 cans Great Northern White Beans (rinse thoroughly and drain well)
• 2 inch sprig of fresh rosemary
• 1 medium onion, chopped
• 2 whole garlic gloves, smashed
• 1 large carrot, peeled and chopped
• 1 large celery rib, chopped
• 2 ripe fresh Roma tomatoes, peeled, chopped and seeded – or one small can of diced tomatoes in juice
• 2 tsp sea salt
• fresh ground pepper to taste
• 1/4 cup + 2Tbsp. ♥Olive My Heart♥ Tuscan Herb Infused Olive Oil
• 2 cups chicken or vegetable stock

Directions
– In large stock pot add 2Tbsp. Olive My Heart Tuscan Herb Infused Olive Oil and heat.
– Add onion, garlic, carrot, celery, tomatoes, rosemary, and salt & pepper.
– Saute for 3-4 minutes until veggies begin to brown then add 1C chicken or vegetable stock.  Bring to a simmer over medium-low heat and cook until vegetables are tender.  Add drained/rinsed beans and allow to cool.  Remove rosemary sprig after well cooled.
– Process cooled stock in food processor or blender, in batches if necessary.
– Add 1/4 cup of Olive My Heart Tuscan Herb Infused Olive Oil and return to pot to reheat.
– Add 1-2 cups of chicken or vegetable stock to obtain desired consistency.

Serve with warm crusty bread dipped in Olive My Heart Tuscan Herb Infused Olive Oil and Traditional Balsamic Vinegar

Read More

Black Bean and Cucumber Salad

Posted on Mar 20, 2013 in Appetizers, Blog, Recipes, Salads, Side Dishes

Black Bean and Cucumber Salad

Black Bean and Cucumber Salad
Play with this salad to create/adapt your own version.  Add corn and/or tomatoes. Substitute Great Northern Beans or Chick Peas. Substitute parsely for the cilantro if you prefer.  Whatever ingredients you mix will be enhanced by the fresh light taste of the vinaigrette.  Enjoy!

Ingredients
• 1 can Black Beans
• 2 Tbsp. ♥Olive My Heart♥ Garlic Infused Olive Oil
• 3 Tbsp. ♥Olive My Heart♥ Sicilian Lemon White Balsamic Vinegar
• 1/8 tsp crushed red pepper flakes
• 1 tsp dried or fresh minced cilantro
• 1/2 medium cucumber, peeled and seeded
• salt to taste

Directions
Rinse beans thoroughtly and drain well.
Combine garlic olive oil, lemon balsamic vinegar, pepper flakes, and cilantro.
Whisk together well.
Dice cucumber and add to beans.
Cover with vinaigrette, mix thoroughly and chill.

Read More

Balsamic Vinegar Glaze

Posted on Mar 6, 2013 in Appetizers, Blog, Desserts, Entrees, Recipes, Salads, Side Dishes

Balsamic Vinegar Glaze
Balsamic Vinegar Glaze
Ingredients:
1 Cup ♥Olive My Heart♥ Balsamic Vinegar

Directions:
Pour the balsamic vinegar into a small saucepan. Place the saucepan on the stove over MEDIUM heat.  Bring the balsamic vinegar to a boil WITHOUT increasing the heat on the stove.  REDUCE the heat until the balsamic vinegar mellows to a gentle simmer. Simmer the balsamic vinegar, stirring regularly, until it reaches your desired consistency. For a fairly thin balsamic glaze, simmer it until it is reduced by about half. For a thicker glaze, continue simmering until only about 1/4 cup of balsamic glaze remains in the pan.

Use on grilled meats, salads, roasted vegetables, berries or ice cream.  Or jar it and give it away as a gift!
Read More

Blackcurrant Couscous

Posted on Dec 20, 2012 in Appetizers, Blog, Recipes, Salads, Side Dishes

Blackcurrant Couscous

Blackcurrant Couscous
adapted from: Chef Amber Balshaw of Sonoma Catering
Serves 4-6

Dressing Ingredients:
• 1 cup ♥Olive My Heart♥ Blackcurrant Balsamic Vinegar
• 3 cups ♥Olive My Heart♥ Olive Oil
• 2 Tbsp. Honey
• Salt & Pepper to taste

Salad ingredients:
• 3 cups Israeli or Pearl Couscous
• 3 cups boiling water
• 2 Tbsp. ♥Olive My Heart♥ Olive Oil

• 1 lbs Butternut squash
• 2 Tbsp. ♥Olive My Heart♥ Olive Oil
•  ½ cup Red Bell Pepper – diced
• ¼ cup Currants
• ¼ cup Craisins
• ¼ cup Flat Leaf Parsley – chopped
• ¼ cup Pumpkin Seeds – toasted

Directions
Combine first 4 ingredients – mix well. This is a great dressing for any salad.

Bring water to a boil and stir in couscous and olive oil. Remove from heat and allow to bloom – approx 30 minutes. Allow to cool.

Dice butternut squash, then toss in olive oil and salt and pepper. Place on baking sheet and bake till tender – approx 15-30 minutes. Allow to cool.

Combine all of salad ingredients. Dress to taste with Blackcurrant Vinaigrette.

Serve with a selection of cheese or grilled meats.

Read More

Lemon Fused Olive Oil Parsley Puffs

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

Lemon Fused Olive Oil Parsley Puffs

From: marisolio.com
Makes 60 1-inch puffs

Ingredients
• 4 Tbsp. unsalted butter
• 1 Cup Water
• 2 Tbsp. ♥ Olive My Heart ♥ Lemon Fused Olive Oil
•  ¼ teaspoon coarse salt
• ¼ teaspoon cayenne pepper
• ¾ cup flour
• 5 large eggs
• 3 scallions, finely chopped
• 3 Tbsp. curly leaf parsley, finely chopped
• 1 Tbsp. ♥ Olive My Heart ♥ Honey Ginger White Balsamic Vinegar
• 1 Tbsp. cream style horseradish
• canned salmon (7 ½ oz.)
• Salt to taste
Filling:
• 1/3 cup heavy cream
• 1 Tbsp. ♥ Olive My Heart ♥ Honey Ginger White Balsamic Vinegar
• 1 Tbsp. cream style horseradish
• canned salmon (7 ½ oz.)
• Salt to taste

Directions
1. Bring 1 cup water, butter, Lemon Fused Olive Oil, salt, and cayenne to a boil in a heavy 4 quart saucepan; boil until butter has melted. Remove from heat; stir in flour. Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2 minutes more. Heat until butter has melted. Remove from heat.

2. Using a wooden spoon, beat in 5 eggs, 1 at a time, until they are incorporated and smooth. Stir in scallions, and parsley. Transfer mixture to a piping bag, and cut ½ inch opening. Pipe 1 inch rounds onto baking sheets line with parchment paper. If not using immediately, freeze up to 1 month in airtight containers.

3. Preheat over to 400 degrees. Bake until lightly golden brown, about 20 minutes. While baking, pour cream into small bowl and add Honey Ginger White Balsamic Vinegar. Cream will thicken. Open salmon and put on a dinner plate. Add horseradish; pour cream over salmon and mix thoroughly. Add salt to taste. Split puffs in half and spread filling inside. Serve immediately.

Read More