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Recipe courtesy of Muir Glen Organic

Ingredients

1/3 cup D’Olivo olive oil
2 red bell peppers, stems and seeds removed, sliced lengthwise into 1/2-inch wide strips
1 small yellow onion, peeled and quartered
2 garlic cloves, peeled and quartered
2 tablespoons Tomato Paste
2 (14.5-ounce) cans Fire Roasted Diced Tomatoes
2 cups chicken or vegetable broth
1 teaspoon red wine vinegar, plus more to taste
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon fresh black pepper, plus more to taste
1 small pinch sugar, as needed
1 handful fresh basil
4 dollops crème fraîche

Directions
In a heavy-bottomed soup pot, heat the olive oil, then add the red peppers, onion, and garlic. Cover and let cook over medium heat, stirring occasionally to break up the onion, until the peppers are soft and the onion is deeply caramelized—about 35 minutes.

Uncover and add the tomato paste, diced tomatoes, and broth. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 25 minutes, stirring occasionally.

Stir in the vinegar, salt, and pepper. Blend until smooth with an immersion blender, or by transferring in batches to a blender and then returning to the pot. Adjust seasoning to taste with salt, vinegar, and sugar.

To serve, ladle soup into bowls and sprinkle with more fresh black pepper. Garnish with fresh basil, and if using, one dollop of crème fraîche per bowl.

 

 

Sorry I don’t measure I add things to taste.

Serving: 4 Cornish Games Hens

 

Sausage, Wild Rice, Mushroom and Sage stuffing:

1 lb. bulk pork sausage

3 tbsp. D’Olivo wild mushroom sage olive oil (more if needed)

1 large onion

1/4 lb. small mushrooms (such as white button)

2 cups wild rice

4 cups low-sodium chicken broth (May need a little extra when adding the basmati rice)

2 tbsp. chopped fresh sage

2 bay leaves

1 cup basmati rice

1/4 c. chopped fresh parsley

salt

Freshly ground pepper

Optional: Add dried fruits like apricot or craisins

 

Apricot Glaze:

Apricot preserves (maybe a 12 oz jar)

Soy Sauce (start with 1/8 to 1/4 cup) You can use the low sodium as well.

D’Olivo’s Apricot White Balsamic (start with 1/8 to 1/4 cup)

 

Stuffing:

In a large pot over medium heat, cook sausage, breaking up with a wooden spoon, until browned and fat is rendered, about 10 minutes. Using a slotted spoon, transfer sausage to a plate; set aside. Discard fat and wipe pan clean.

In same pot over medium heat D’Olivo wild mushroom sage olive oil.  Add onion and cook until soft, about 10 minutes. Add mushrooms and cook until soft, about 8 minutes. Add more olive oil if needed. Stir in wild rice. Add broth, sage, and bay leaves. Increase heat to high and bring to a boil. Reduce heat to low, cover, and cook for 25 minutes. Stir in basmati rice, (if needed add a little extra broth) cover, and continue to cook until both rice are tender, about 20 minutes. Remove from heat, discard bay leaves, and stir in reserved sausage, parsley, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Set aside

Glaze:

In a small saucepan add the apricot preserves, soy sauce, D’Olivo apricot white balsamic and simmer until thick, about 10 minutes. Season with salt and pepper if needed and set aside to cool.

Cook together:

Preheat oven to 400 degrees.

Season the game hens liberally with salt and pepper. Using a basting brush, paint each bird entirely with the glaze.

Stuff the Cornish games hens and add the rest of the stuffing to an oiled baking dish. (I use more of the mushroom sage olive oil).

Roast for 20 minutes, uncovered, and then reglaze the birds. Repeat this process twice more, every 15 minutes, at 35 and 50 minutes. If the hens are turning too brown, lightly tent the roasting pan with foil to protect them. After 60 minutes, check with an instant-read thermometer; the thighs must register at 165 degrees F, the breasts at 170. Let rest for 10 minutes and serve.

Ingredients:

Cooking spray
1/2 Tbsp D’Olivo ultra premium olive oil or D’Olivo basil olive oil
1 1/4 lbs unpeeled eggplant, cut into one inch pieces
kosher salt
1/4 tsp black pepper
2 garlic cloves crushed
2 tbsp chopped basil, plus leaves for garnish
1 1/2 cups Italian seasoned breadcrumbs
1 large egg beaten
2 ounces Pecorino Romano cheese freshly grated, plus more for serving
1 tbsp flat leafed parsley
1 (25.25 ounce jar) Marinara sauce
part skim ricotta cheese, for serving (optional)

Directions:

1) Heat the oven to 375’F. Spray a large rimmed baking sheet with cooking spray

2)Place 1/2 tbsp D’Olivo olive oil in a large nonstick skillet over medium high heat. When hot, add the eggplant and 1/4 Cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes.
Transfer to the bowl of a food processor and pulse a few times.

3)Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 tsp kosher slat and 1/8 tsp pepper.

4)Form the eggplant mixture into 24 balls about 1-1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.

5) Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.

PS: You may drizzle D’Olivo basil olive oil over the meatballs before serving, eat them without the sauce and also love them cold out of the refrigerator. They freeze well to keep for an awesome winter meal!

How to Make It

Fill a julep cup with crushed ice. Fill a cocktail shaker with large ice cubes; add Madeira, rum, simple syrup, orange peel strips, lemon peel strip, and 5 blackberries. Cover and shake vigorously until well chilled, about 10 seconds. Strain into prepared cup; top with crushed ice and remaining 5 blackberries. Garnish with pineapple wedge. Serve with a straw.

Ingredients:

Crushed ice
Ice cubes
1/4 cup plus 1 tablespoon (2 1/2 ounces) dry-style Madeira (preferably Sercial)
1 tablespoon (1/2 ounce) Demerara rum (such as El Dorado)
1 teaspoon simple syrup
2 orange peel strips
1 lemon peel strip
10 fresh blackberries,
divided Pineapple wedge

How to Make It

Step 1 Make the pastry crust (See below)
Pulse flour, salt, turmeric, and black pepper in a food processor until combined. Add butter, and pulse until mixture is crumbly and butter is cut into small bits, about 10 times. Slowly add 4 tablespoons ice water while pulsing, adding up to 1 more tablespoon ice water, 1 teaspoon at a time, until dough comes together and forms a ball. Wrap in plastic wrap, and refrigerate until chilled, about 30 minutes.

Step 2 Make the tamarind onions (See Below)
Heat ultra premium olive oil in a large skillet over medium-high until shimmering. Stir in onion, salt, black pepper, and red pepper. Cook, stirring often, until onion is translucent, about 10 minutes. Stir in tamarind concentrate until combined. Remove from heat, and set aside.

Step 3 Make the filling (See below)
Preheat oven to 400°F. Line a large rimmed baking sheet with 2 layers of paper towels. Cut medium-size tomatoes into 1/2-inch-thick slices; cut cherry tomatoes in half. Place tomatoes on paper towels; sprinkle one side with curry powder and ½ teaspoon salt; flip and sprinkle the other side with remaining ½ teaspoon salt. Let stand 10 minutes.

Step 4
Stir together cheeses, onion, mayonnaise, Serrano, and red pepper in a large bowl. On a floured surface, roll pastry dough into a 12-inch circle or oval, trimming edges, if needed. Transfer dough to a parchment paper–lined baking sheet. Spread cheese mixture over dough, leaving a 2 1/2-inch border around edge. (You may not need all of cheese mixture.) Layer sliced tomatoes, curry side down, on cheese mixture; fill in with cherry tomatoes. Top with tamarind onions. Fold exposed border of dough circle toward center, pleating as necessary. Drizzle tomatoes and onions with olive oil; brush exposed crust with egg.

Step 5
Bake in preheated oven until filling is bubbling and crust is golden brown, 20 to 25 minutes. Let cool 10 minutes.

Ingredients:

PASTRY CRUST
1 1/2 cups all-purpose flour (about 6 3/8 ounces), plus more for work surface
1 teaspoon kosher salt (1/2 teaspoon if using Morton’s kosher salt)
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1/2 cup cold unsalted butter (4 ounces), cubed 4 to 5 tablespoons ice water

TAMARIND ONIONS
2 tablespoons Ultra Premium Olive Oil
1/2 large red onion, thinly sliced into half-moons (about 1 3/4 cups)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 tablespoon tamarind concentrate

FILLING
2 pounds ripe red medium-size and cherry tomatoes
1/2 tablespoon Madras curry powder
1 teaspoon kosher salt, divided
8 ounces low-moisture mozzarella cheese, shredded (about 2 cups)
2 ounces sharp white cheddar cheese, shredded (about 1/2 cup)
1/2 medium red onion, finely chopped (about 2/3 cup)
1/2 cup mayonnaise (such as Duke’s)
1 Serrano Chile, stemmed, seeded, and finely chopped
1/2 teaspoon crushed red pepper
1 tablespoon olive oil 1 large egg, lightly beaten

Ingredients

coarse salt
1 bunch spinach, tough stems removed
1 cup packed Fresh Basil leaves
3 tablespoons pine nuts
1 garlic clove, peeled
fine sea salt
6 tablespoons D’Olivo olive oil
1 pound pasta
2 1/2 cups roasted chicken, finely shredded, at room temperature
D’Olivo olive oil, for drizzling
2 ounces ricotta salata cheese, very thinly sliced

Directions

Bring a large pot of well-salted water to a boil. In a food processor, combine the spinach, basil, pine nuts, garlic, and 1/2 teaspoon fine sea salt. With the machine running, add the oil in a slow and steady stream; pulsing until smooth. Cook the pasta in the boiling water until al dente. Reserving 1/4 cup of the cooking liquid, drain the pasta, then add it back to the pot off the heat. Immediately add the pesto and chicken, and stir to combine thoroughly. Moisten with 2 tablespoons of the pasta cooking liquid, or more, if desired. Serve immediately. Top with extra olive oil, salt, and cheese as needed.

Olive oil braised squash is not only incredibly easy to make, but it packs some serious flavor. To start, cut up your squash into bite-sized pieces and heat some olive oil in a pan over medium heat.

Next, add in salt, pepper, crushed red pepper, garlic, and just about anything else you want for flavor. Then, add the squash and let it braise on each side for a few minutes!

Combine the zesty flavor of onion with the smooth, semi-sweet flavors of corn and avocado. Simply cut onion and avocado into bit sized pieces. Add corn. From here, throw in some tomatoes, salt and pepper, vinegar, your favorite olive oil. Mix and serve cool for the perfect summer dish.

Simply cut some cucumber into medallions or in halves and toss them together with cherry tomatoes and onions, add salt and pepper, and top it all off with a few tablespoons of olive oil.Experiment with some flavored olive oils and different ingredients to come up with your own recipe.

Start by washing the kale and removing the ribs as best you can. Then, preheat your oven to 275, gently place the kale on a baking sheet, add a sprinkle of salt, and generously drizzle olive oil over them.Bake until the edges are brown but not burnt (10-15 minutes).