Marinated Olives
Ingredients 5-6 ounces green olives 5 ounces of kalamata olives 1 cup D’Olivo Ultra-Premium olive oil 5 cloves garlic , peeled and smashed 4 sprigs fresh rosemary 4 sprigs fresh thyme 6-8 black peppercorns 1/2 teaspoon red chile flakes 1/4 teaspoon kosher salt zest of 1 lemon Directions 1. Drain the olives in a colander and rinse in cool water. Set aside to drain. 2. In a medium skillet, add the oil, smashed garlic cloves, half of the fresh herbs (reserve the rest for packing with the olives), lemon zest, red chile flakes, and black peppercorns. Bring to medium …
Marinated Olives
Ingredients 5-6 ounces green olives 5 ounces of kalamata olives 1 cup D’Olivo Ultra-Premium olive oil 5 cloves garlic , peeled and smashed 4 sprigs fresh rosemary 4 sprigs fresh thyme 6-8 black peppercorns 1/2 teaspoon red chile flakes 1/4 teaspoon kosher salt zest of 1 lemon Directions 1. Drain the olives in a colander and rinse in cool water. Set aside to drain. 2. In a medium skillet, add the oil, smashed garlic cloves, half of the fresh herbs (reserve the rest for packing with the olives), lemon zest, red chile flakes, and black peppercorns. Bring to medium …
Greek Chicken Pita Bowls
Ingredients 2-3 boneless, skinless chicken breasts 1/2 red onion 1 cup cherry tomatoes 1 large cucumber 2 Tbsp green or kalamata olives 1/4 c sliced pepperoncini Pita bread Tzatziki Dressing 1/2 English cucumber – peeled and diced 2 cups cold – plain Greek yogurt 4 teaspoons minced garlic 1/3 cup chopped fresh dill juice of 1/2 lemon 1/2 teaspoon salt – or to taste 1/4 teaspoon black pepper Directions 1. Bake chicken at 350 degrees until the internal temperature reaches 165 degrees. 2. Cut up all vegetables into desired sizes. In a large bowl mix together all vegetables and coat …
Greek Chicken Pita Bowls
Ingredients 2-3 boneless, skinless chicken breasts 1/2 red onion 1 cup cherry tomatoes 1 large cucumber 2 Tbsp green or kalamata olives 1/4 c sliced pepperoncini Pita bread Tzatziki Dressing 1/2 English cucumber – peeled and diced 2 cups cold – plain Greek yogurt 4 teaspoons minced garlic 1/3 cup chopped fresh dill juice of 1/2 lemon 1/2 teaspoon salt – or to taste 1/4 teaspoon black pepper Directions 1. Bake chicken at 350 degrees until the internal temperature reaches 165 degrees. 2. Cut up all vegetables into desired sizes. In a large bowl mix together all vegetables and coat …
Green Olive Pasta Salad
Ingredients For the pasta salad: 1 lb pasta whole-wheat, gluten-free, or regular 1 6.7 oz jar sun-dried tomatoes, drained and roughly chopped 1 15 oz jar quartered artichoke hearts, drained 1 cup pitted green olives drained and cut in half 4 cups arugula 1 cup shredded Parmesan cheese For the dressing: 1/3 cup olive oil 3 tablespoons balsamic vinegar 1 tablespoon fresh lemon juice 1 teaspoon honey 2 cloves garlic minced Salt and pepper to taste Instructions 1. Cook pasta according to package directions. When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and …
Green Olive Pasta Salad
Ingredients For the pasta salad: 1 lb pasta whole-wheat, gluten-free, or regular 1 6.7 oz jar sun-dried tomatoes, drained and roughly chopped 1 15 oz jar quartered artichoke hearts, drained 1 cup pitted green olives drained and cut in half 4 cups arugula 1 cup shredded Parmesan cheese For the dressing: 1/3 cup olive oil 3 tablespoons balsamic vinegar 1 tablespoon fresh lemon juice 1 teaspoon honey 2 cloves garlic minced Salt and pepper to taste Instructions 1. Cook pasta according to package directions. When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and …
Roasted Acorn Squash
Ingredients 1-2 acorn squash 4 tablespoons ultra premium extra virgin olive oil Salt and pepper to taste Directions Preheat the oven to 400°F. Line a baking sheet with parchment paper. Rinse squash thoroughly and cut each squash in half lengthwise from the stem to the bottom. When cut the stem should come loose – discard the stem. Remove seeds and pulp with a spoon. Coat the inside of the squash generously with UP olive oil of your choice and sprinkle with salt and pepper. Place on lined baking sheet and bake for 50-60 minutes. Test with a fork before removing …
Roasted Acorn Squash
Ingredients 1-2 acorn squash 4 tablespoons ultra premium extra virgin olive oil Salt and pepper to taste Directions Preheat the oven to 400°F. Line a baking sheet with parchment paper. Rinse squash thoroughly and cut each squash in half lengthwise from the stem to the bottom. When cut the stem should come loose – discard the stem. Remove seeds and pulp with a spoon. Coat the inside of the squash generously with UP olive oil of your choice and sprinkle with salt and pepper. Place on lined baking sheet and bake for 50-60 minutes. Test with a fork before removing …
Bruschetta
Ingredients 1 tablespoon Traditional Balsamic Vinegar 1 teaspoon Ultra Premium Extra Virgin Olive Oil 8 roma (plum) tomatoes, diced 1/3 cup chopped fresh basil 1/4 cup shredded Parmesan cheese 2 cloves garlic, minced 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 loaf French bread, toasted and sliced Directions In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted french bread slices. Drizzle with extra balsamic vinegar if desired.
Bruschetta
Ingredients 1 tablespoon Traditional Balsamic Vinegar 1 teaspoon Ultra Premium Extra Virgin Olive Oil 8 roma (plum) tomatoes, diced 1/3 cup chopped fresh basil 1/4 cup shredded Parmesan cheese 2 cloves garlic, minced 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 loaf French bread, toasted and sliced Directions In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted french bread slices. Drizzle with extra balsamic vinegar if desired.
Olive Oil Fused Asparagus Quiche
Recipe by Veronica Foods Crust Ingredients: 1 cup all-purpose flour 1⁄2 teaspoon salt 1⁄4 cup Fused Leek Olive Oil (or other savory oil) 1⁄4 cup ice cold water Crust directions: Mix flour and salt with fork. Beat olive oil and water with whisk or fork to incorporate. Pour into flour and mix with fork until evenly distributed and a crumbly dough begins to form. Evenly pat/press pie crust into a 9″ pide dish. Quiche filling: 1/2 pound cooked bacon crumbled (optional) 1 1/3 cup asparagus chopped 1 cup Gruyere cheese shredded 5 large eggs 1 cup Half & Half 1/4 …
Olive Oil Fused Asparagus Quiche
Recipe by Veronica Foods Crust Ingredients: 1 cup all-purpose flour 1⁄2 teaspoon salt 1⁄4 cup Fused Leek Olive Oil (or other savory oil) 1⁄4 cup ice cold water Crust directions: Mix flour and salt with fork. Beat olive oil and water with whisk or fork to incorporate. Pour into flour and mix with fork until evenly distributed and a crumbly dough begins to form. Evenly pat/press pie crust into a 9″ pide dish. Quiche filling: 1/2 pound cooked bacon crumbled (optional) 1 1/3 cup asparagus chopped 1 cup Gruyere cheese shredded 5 large eggs 1 cup Half & Half 1/4 …
Olive Oil Lemon Curd
Recipe from NYT Cooking Ingredients 1 cup freshly squeezed lemon juice (from 4 to 6 lemons) 1 cup granulated sugar 3 large eggs 1 egg yolk 2 teaspoons finely grated lemon zest (from 1 lemon) Pinch of kosher salt ½ cup extra-virgin olive oil Directions Place the lemon juice, sugar, eggs, egg yolk, lemon zest and salt in a blender, and blend until smooth, about 30 seconds. With the motor still running, slowly pour in the oil until just combined. Fill a medium saucepan with about an inch of water and bring water to boil over high heat. Transfer lemon …
Olive Oil Lemon Curd
Recipe from NYT Cooking Ingredients 1 cup freshly squeezed lemon juice (from 4 to 6 lemons) 1 cup granulated sugar 3 large eggs 1 egg yolk 2 teaspoons finely grated lemon zest (from 1 lemon) Pinch of kosher salt ½ cup extra-virgin olive oil Directions Place the lemon juice, sugar, eggs, egg yolk, lemon zest and salt in a blender, and blend until smooth, about 30 seconds. With the motor still running, slowly pour in the oil until just combined. Fill a medium saucepan with about an inch of water and bring water to boil over high heat. Transfer lemon …
Chia, Blueberry & High Phenol UP Hojiblanca Olive Oil Smoothie
Ingredients 2 cups frozen blueberries 1/3 cup Strawberry Balsamic 1 fresh banana (cut up) 1 cup packed fresh baby kale 1/4 cup Hojiblanca extra virgin olive oil 2 tablespoons chia seeds Directions Soak the chia seeds in 1/3 cup Strawberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth. Makes 2 generous portions or 4 smaller servings
Chia, Blueberry & High Phenol UP Hojiblanca Olive Oil Smoothie
Ingredients 2 cups frozen blueberries 1/3 cup Strawberry Balsamic 1 fresh banana (cut up) 1 cup packed fresh baby kale 1/4 cup Hojiblanca extra virgin olive oil 2 tablespoons chia seeds Directions Soak the chia seeds in 1/3 cup Strawberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth. Makes 2 generous portions or 4 smaller servings
Leche de Tigre Style Ceviche with Baklouti Chili Fused Olive Oil
This Peruvian Ceviche with “Leche de Tigre” is made with white fish, red onion, Aji Amarillo paste, garlic, and LOADS of lime. It’s very important for the fish to be extremely fresh and cold for this recipe. Almost any white fish will work – you can use Mahi Mahi, Halibut, Corvina, or Sea Bass to name a few. Ingredients 1 pound of very fresh deboned Rock Cod, Mahi Mahi, Halibut, Corvina or Sea Bass cut into 1″ pieces ¼ red onion, finely chopped 2 tablespoons chopped cilantro Salt to taste Leche de Tigre 6 limes 2 Tablespoons Baklouti Chili Fused …
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Leche de Tigre Style Ceviche with Baklouti Chili Fused Olive Oil
This Peruvian Ceviche with “Leche de Tigre” is made with white fish, red onion, Aji Amarillo paste, garlic, and LOADS of lime. It’s very important for the fish to be extremely fresh and cold for this recipe. Almost any white fish will work – you can use Mahi Mahi, Halibut, Corvina, or Sea Bass to name a few. Ingredients 1 pound of very fresh deboned Rock Cod, Mahi Mahi, Halibut, Corvina or Sea Bass cut into 1″ pieces ¼ red onion, finely chopped 2 tablespoons chopped cilantro Salt to taste Leche de Tigre 6 limes 2 Tablespoons Baklouti Chili Fused …
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Spaghetti with Olive Oil and Lemon
Recipe and Image from: Chew Out Loud Ingredients 1 lb dry spaghetti 1/4 cup extra virgin olive oil 1 small onion, minced 3 cloves garlic, minced 1/4 cup heavy cream 2 tsp finely grated lemon zest (about 2 lemons) 1/4 cup freshly squeezed lemon juice (about 2–3 lemons) 1/2 cup finely grated Parmesan cheese, plus more for garnish kosher salt and freshly ground black pepper to taste 2 TB shredded fresh basil leaves Directions 1. In a large Dutch oven or heavy pot, bring generously salted water to boil. Add spaghetti to boiling water and cook until al dente, according …
Spaghetti with Olive Oil and Lemon
Recipe and Image from: Chew Out Loud Ingredients 1 lb dry spaghetti 1/4 cup extra virgin olive oil 1 small onion, minced 3 cloves garlic, minced 1/4 cup heavy cream 2 tsp finely grated lemon zest (about 2 lemons) 1/4 cup freshly squeezed lemon juice (about 2–3 lemons) 1/2 cup finely grated Parmesan cheese, plus more for garnish kosher salt and freshly ground black pepper to taste 2 TB shredded fresh basil leaves Directions 1. In a large Dutch oven or heavy pot, bring generously salted water to boil. Add spaghetti to boiling water and cook until al dente, according …
Portobello Mushrooms Stuffed with Baby Artichoke Spinach Risotto
Recipe by Veronica Foods Baby Artichokes: 2 lbs. baby artichokes, rinsed and trimmed ½ cup Champagne wine vinegar ¼ cup Ultra Premium Extra Virgin Olive Oil ½ tsp. salt Risotto: 2½ cups vegetable or chicken broth 1 cup yellow onion, chopped 3 tbsp. Ultra Premium Extra Virgin Olive Oil 8 oz. arborio rice Salt and pepper, to taste For Assembly: 2-3 cloves garlic, minced or crushed 2 cups vegetable or chicken broth 4 cups washed baby spinach 1 cup grated Parmesan cheese (1/4 cup reserved) 1 cup breadcrumbs 2 tablespoons Ultra Premium Extra Virgin Olive Oil 6 large Portobello Mushroom …
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Portobello Mushrooms Stuffed with Baby Artichoke Spinach Risotto
Recipe by Veronica Foods Baby Artichokes: 2 lbs. baby artichokes, rinsed and trimmed ½ cup Champagne wine vinegar ¼ cup Ultra Premium Extra Virgin Olive Oil ½ tsp. salt Risotto: 2½ cups vegetable or chicken broth 1 cup yellow onion, chopped 3 tbsp. Ultra Premium Extra Virgin Olive Oil 8 oz. arborio rice Salt and pepper, to taste For Assembly: 2-3 cloves garlic, minced or crushed 2 cups vegetable or chicken broth 4 cups washed baby spinach 1 cup grated Parmesan cheese (1/4 cup reserved) 1 cup breadcrumbs 2 tablespoons Ultra Premium Extra Virgin Olive Oil 6 large Portobello Mushroom …
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Lemon & Rosemary Grilled Halibut
Recipe by Veronica Foods Ingredients 3 tablespoons Champagne Vinegar 1 tablespoon fresh squeezed lemon juice fresh zest of one lemon 3 tablespoons UP Certified Extra Virgin Olive Oil 1 tablespoon chopped fresh rosemary Four halibut fillets or other firm white fish, (approximately 6 ounces each) Salt and freshly ground pepper to taste Directions Whisk together the champagne vinegar, lemon juice, lemon zest, and rosemary. Add the marinade to a shallow dish or a large zip lock bag. Place the halibut portions in the bag or dish and generously coat with the marinade. Allow the fish to marinate, refrigerated for about …
Lemon & Rosemary Grilled Halibut
Recipe by Veronica Foods Ingredients 3 tablespoons Champagne Vinegar 1 tablespoon fresh squeezed lemon juice fresh zest of one lemon 3 tablespoons UP Certified Extra Virgin Olive Oil 1 tablespoon chopped fresh rosemary Four halibut fillets or other firm white fish, (approximately 6 ounces each) Salt and freshly ground pepper to taste Directions Whisk together the champagne vinegar, lemon juice, lemon zest, and rosemary. Add the marinade to a shallow dish or a large zip lock bag. Place the halibut portions in the bag or dish and generously coat with the marinade. Allow the fish to marinate, refrigerated for about …
