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Recipes
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RECIPES
Butter to Extra Virgin Olive Oil Conversion
Butter/Margarine .............Extra Virgin Olive Oil
1 tsp........................................3/4 tsp.
1 tbsp..................................... 2 1/4 tsp.
1/4 cup ...................................3 Tbsp.
1/3 cup ...................................1/4 cup
1/2 cup....................................1/4 cup + 2 Tbsp.
2/3 cup....................................1/2 cup
3/4 cup ...................................1/2 cup + 1 Tbsp.
1 cup........................................3/4 cup
Rich Buttery Whole Wheat Extra Virgin Olive Oil Banana Bread
Preheat the oven to 350. Thoroughly grease a st
andard loaf pan with one teaspoon of our All Natural Butter Flavored Extra Virgin Olive Oil.
In a large bowl whisk together thoroughly:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon (optional)
In a separate bowl blend together
6 tablespoons of our All Natural Butter Flavored Extra Virgin Olive Oil
2/3 cup sugar
2 large eggs, lightly beaten
Fold in until combined:
1 cup mashed very ripe bananas (about 2)
1/2 cup toasted chopped walnuts or pecans (optional
Combine the wet ingredients in the bowl with the dry ingredients until just incorporated - do not over mix. Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.
You should end up with a smooth, glossy mixture referred to as ganache. Add the Vanilla Balsamic to the ganache and mix thoroughly. The ganache will thicken as it cools and when it reached room temperature, can be piped. To make traditional truffles, pipe small portions ( approximately 2 tsp.) of ganache on to parchment paper or another non-stick surface. These portions will continue to cool and solidify and can then be rolled in to small balls. Dredged the balls in to cocoa powder. If used while warm, the ganache can be poured over cakes or used to dip fruit.
Whole Grain Lemon Blueberry Tea Cake
It may look sinful but it's not thanks to the addition of white whole wheat flour, lemon extra virgin olive oil, honey, yogurt, and fresh berries. This lightly sweetened bread is divine toasted and buttered f
or breakfast or simply enjoyed as a light snack.
2 cups white whole wheat flour
2 cups ground whole grain corn meal
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 cup whole milk yogurt
1/2 cup honey
1/2 cup of our whole fruit fused Lemon Extra Virgin Olive Oil
fresh grated zest from one lemon
2 cups fresh or frozen blueberries
Preheat the oven to 400 degrees. Grease or line muffin cups or miniature loaf pans. In a large bowl, mix together the dry ingredients. In a separate bowl mix the wet ingredients and lemon zest. In three separate additions, add the went ingredients to the dry, scraping down the bowl. Gently fold in the berries. Fill the muffin cups or loaf pans half way with batter. Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean. Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.
Spiced Pumpkin - EVOO Cupcakes
2 2/3 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 teaspoon fresh grated nutmeg
1 tsp. salt
1 15 oz. can solid pack pumpkin (1 3/4 cups)
1 cup granulated sugar
1 cup dark brown sugar
1 cup sweet extra virgin olive oil such as California Arbequina or Sweet Barnea
4 large eggs
Directions
Preheat the oven to 350 degrees and line three standard muffin tins or one giant muffin tin with cupcake papers. Sift together the flour, baking soda, cinnamon, nutmeg and salt. In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil. Add the eggs one at a time beating after each addition.
Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen. Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean.
Peach White Balsamic Bellini
This is a supremely tasty beverage to enjoy with brunch or anytime actually.
1 Cup of our Peach White Balsamic Vinegar
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
Blend the Vinegar and Peaches to desired consistency. Add in sparkling wine. Garnish with mint or raspberries.
Serves 4-6
Wild Mushroom-Sage Extra Virgin Olive Oil Croutons
These home made croutons will be the talk of the town and they're a great way to use up leftover bread. You can make these with just about any type of bread. Preheat the oven to 375. Cut fresh or day old french bread in to 1" cubes. Don't bother removing the crust, it adds texture. In a large bowl, toss four cups of bread cubes with 1/2 cup of our Wild Mushroom-Sage Extra Virgin Olive Oil (or any of our Flavored Extra Virgin Olive Oils), 1 tablespoon of kosher salt and 1/2 teaspoon fresh ground pepper. When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven. Bake for 35 minutes, stirring a couple times to ensure even browning.
Whole Grapefruit Balsamic Fruit Salad
Simply toss your fruit salad with a splash of Grapefruit White Balsamic just before serving. Our grapefruit white balsamic is clean, crisp and adds the right amount of complexity to fresh fruit salads without stealing the show.
Fresh Kiwi & Whole Fruit Lemon Extra Virgin Olive Oil Sorbet
Kiwis are packed full of nutrition and antioxidants. If you take them from a fresh state and freeze them with minimal processing, you can preserve this nutrition indefinitely. Add the poly-phenols, creamy mouth feel, and a delicate citrus blush from our whole fruit Lemon Extra Virgin Olive Oil to the mix, and you have a frozen treat of unrivaled nutrition and flavor.
Ingredients
6 cups fresh peeled, chopped ripe kiwis, semi-soft and very sweet
1/4 cup agave nectar, honey or granulated sugar (optional)
1/4 cup of our Whole Fruit Lemon Extra Virgin Olive Oil
Directions
Put the peeled chopped kiwis in the freezer 1/2 hour before pureeing them. Put the chilled kiwis in to a blender along with the sweetener of choice, if using. Blend to a puree. With the motor running, pour in the olive oil to somewhat emulsify and pour the entire mixture in to the bowl of your ice cream machine. If necessary, based on your ice cream maker's instructions, chill the bowl ahead of time. My ice cream maker has a built in compressor so I typically skip this step. Chill and enjoy!
Makes 6 1/2 cups of sorbet or approximately 12 servings.
Persian Lime Aioli
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup dark brown sugar
1/2 cup maple syrup
1/2 cup Blood Orange Extra Virgin Olive Oil
3/4 teaspoon sea salt
Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the blood orange olive oil and maple syrup. Pour over evenly over the oat mixture and . toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.
4 racks (8 pounds) baby back ribs
12 garlic cloves, mashed or minced
3 Tbs. The Olive Vineyard’s Honey-Ginger White Balsamic
3 Tbs. dark brown sugar
1 Tbs. Toasted Sesame Oil
1 Tbs. Sea Salt
For the Glaze:
3/4 cup The Olive Vineyard’s Honey-Ginger White Balsamic
3 Tbs. honey
2 Tbs. Soy Sauce
1 teaspoon Toasted Sesame Oil
Toasted sesame seeds for garnish - optional
For the marinade: Mix together the Honey-Ginger white balsamic, brown sugar, minced garlic, sea salt and sesame oil. Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times.
For the Glaze: Combine the honey ginger white balsamic, honey and soy sauce in a small sauce pan over medium heat. Allow to reduce by half and remove from heat. Add one teaspoon of toasted sesame oil to the mixture and stir to combine.
For the ribs: Prepare the grill and preheat the oven to 275. Over medium heat grill the ribs for approximately 5 minutes per side. Prepare baking pan/s large enough to hold the ribs in a single layer. Brush the glaze over the ribs and seal each pan well with foil. Bake the ribs for 2 hours or until tender and meat falls off the bone. Optionally, sprinkle ribs with sesame seeds as a garnish.
- 6 egg yolks
- 4 tablespoons sugar
- 1 pound mascarpone (at room temperature)
- 1 3/4 cups cooled, espresso
- 3 tablespoons The Olive Vineyard’s Aged Dark Chocolate Balsamic
- 24 ladyfingers
- 1/3 cup bittersweet chocolate shavings
Using an stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic. Briefly dip each ladyfinger into espresso mixture. Allowing the ladyfingers soak too long will cause them to fall apart. Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to six. Before serving, sprinkle the top with chocolate shavings.
Natural High-Oleic EVOO Peanut Butter
Peanut butter is a pantry staple. If you have kids, chances are you have a few jars stashed in the cupboard. What many people don't know is that the average jar of name brand peanut butter contains loads of dangerous hydrogenated fats, sodium and sugar.
The following recipe is developed using a mild, creamy, fresh, high-oleic extra virgin olive. When the right olive oil is used for this recipe, its' flavor takes a back seat to the rich flavor of roasted peanuts. You will be hard pressed to detect it and your heart will thank you for the change.
2 Cups roasted, unsalted peanuts
1/2 tsp. salt (optional)
1 Tbs. granulated sugar(optional)
3 Tbs. The Olive Vineyard’s Manzanillo EVOO (may substitute with Arbequina, Sweet Barnea, or other mild EVOOs).
Place the peanuts in the jar of your blender. Add the salt and sugar if using. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on high. Process until the desired level of creaminess or for up to two minutes for super creamy peanut butter. It may be necessary to turn of the blender a few times and scrape down the sides of the blender jar. Store tightly covered in the refrigerator for up to 6 weeks.
Makes 1 1/2 cups natural peanut butter
Black Bean & Corn Salsa
1 15oz. can black beans (rinsed & drained)
1 Cup frozen corn kernels, thawed
½ Cup chopped red bell pepper
8 small green onions- chopped (use some of the stem also)
½ Cup chopped fresh cilantro
2 TBSP The Olive Vineyard's Persian Lime Extra Virgin Olive Oil
2 TBSP The Olive Vineyard's Jalapeño Balsamic Vinegar
2 TBSP The Olive Vineyard's Chipotle Extra Virgin Olive Oil
½ tsp salt
½ tsp ground cumin
Directions:
Mix all the above well. Refrigerate over night to let flavors blend.
Asiago & White Truffle Mashed Potatoes
Ingredients:
6 pounds Yukon Gold potatoes, unpeeled
1 stick (8oz.) unsalted butter
2 medium cloves garlic
1 cup half & half
1 tablespoon The Olive Vineyard's White Truffle Oil
1 cup grated Asiago Cheese
Sea salt & fresh cracked black pepper to taste
Optional: Finely minced, fresh chopped flat leaf parsley for garnish
Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork. Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
FACTS
Our Olive Oil Nutritional Information
|
Nutritional Facts Serving Size: 1 Tbsp (15mL) Servings/container: 25 |
|
Amount Per Serving |
|
Calories 120 Fat Cal 120 |
|
% Daily Value* |
|
Total Fat 14g 22% |
|
Saturated Fat 2g 10% |
|
Polyunsaturated Fat 1g |
|
Monounsaturated Fat 10g |
|
Trans Fat 0g |
|
Sodium 0mg 0% |
|
Total Carb 0g 0% |
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Protein 0g |
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Not a significant source of cholesterol, dietary fiber, sugars, vitamin A, vitamin C, calcium and iron |
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* Percent Daily Value are based on a 2000 calorie diet |
Our Balsamic Vinegar Nutritional Information
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Nutritional Facts Serving Size: 1 Tbsp (15mL) Servings/container: 25 |
|
Amount Per Serving |
|
Calories 10 Fat Cal 0 |
|
% Daily Value* |
|
Total Fat 0g 0% |
|
Saturated Fat 0 g 0% |
|
Trans Fat 0 g |
|
Sodium 0mg 0% |
|
Total Carbs 2 g 2% |
|
Dietary Fiber 0g 0% |
|
Sugars 2 g |
|
Protein 0g 0% |
|
Vitamin A 0% Vitamin C 0% Calcium 0% Iron 2% |
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* Percent Daily Value are based on a 2000 calorie diet |
