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A Unique Take on Avocado Toast

By Liz Strauss
on July 13, 2020

A Unique Take on Avocado Toast

Avocado toast tends to be a crowd favorite, which is why we're here to recommend this unique take on such a dish. By adding in a few extra flavors, including that of one of our robust extra virgin olives, you'll have a new special place in your heart for avocado toast (and our olive oil!).
Avocado Toast Ingredients

Avocado Toast with Extra Virgin Olive Oil

Avocado Toast

Yields: 1

Ingredients

1 avocado
2 slices of bread of choice
1 garlic clove
Salt and pepper
Lemon juice
Finely chopped cilantro or parsley

Instructions

Slice the avocado in half and remove the seed.

Toast your bread of choice to your desired taste.

Lightly rub the surface of toast with the cut-side of the garlic clove.

Fork the avocado onto the toast's surface and mush until evenly spread.

Sprinkle with salt and pepper.

Squeeze a bit of lemon juice, drizzle some olive oil, and top with cilantro or parsley.

Serve immediately.

Avocado Toast

Not only do we highly recommend putting this unique spin on your avocado toast, but also giving our other recipes a try that utilize our high-quality olive oils.
The options are limitless. Give us a visit to give our olive oils a taste!

 

Editor's Note:
Have an extra half of avocado that you're not quite ready to use yet?
Try these Food Huggers, a silicone cover that can keep that avocado
fresh and ready to eat!

Recipe courtesy of Spend with Pennies

Photos by Liz Strauss

The Ultimate 4th of July Recipe

By Liz Strauss
on July 01, 2020

The Ultimate 4th of July Recipe

The 4th of July is quickly approaching and we can’t wait to show you this Blueberry Tomato Caprese recipe courtesy of Freutcake. With the combination of red, white, and blue ingredients, as well as our robust extra virgin olive oil and balsamic vinegar, this makes a perfect, last-minute addition to your celebration this weekend.

Blueberry Tomato Caprese

Blueberry Tomato CapreseBlueberry Tomato Caprese Dressing
Blueberry Tomato Caprese Ingredients
Yield: 4 

Ingredients

1 pint blueberries
2 pints cherry tomatoes
Fresh basil
Either our Blueberry, Lavender, or Italian Fig balsamic vinegar
Any of our Robust Extra Virgin Olive Oils
Salt and pepper
Mozzarella cheese
Blueberry Tomato Caprese Ingredients
Robust Olive Oil

Instructions

Rinse blueberries and cherry tomatoes and drain. Cut the cherry tomatoes in half and toss in a servings bowl along with the blueberries. Set aside.
Slice mozzarella cheese into ¼ or ½ inch slices and cut into the desired shape. Star shapes are strongly encouraged!
Top the tomatoes and blueberries with the cheese.
Tear fresh basil over-top and drizzle one of our robust extra virgin olive oils and either our Blueberry, Lavender, or Italian Fig Balsamic Vinegars on top.
Season with salt and pepper. Serve immediately.
Blueberry Tomato Caprese
Sounds delicious, doesn’t it? With our irresistible selection of olive oils and balsamic vinegars, the dressing options for this recipe are endless. Come take a look at our options in-store or place an order online for curbside pickup!
Photos by Liz Strauss

A Beginner's Guide to EVOO

By Liz Strauss
on March 28, 2020

A Beginner's Guide to EVOO

We are committed to providing your home with the ultimate Extra Virgin Olive Oil (EVOO) out there. Our oils are sourced from various countries around the world. With different olive varietals, we provide you with their crush date, area of origin, and a full chemical analysis of each Premium EVOO.

Intensities

Our EVOO even come with their own unique intensity in bitterness. More specifically, our oils range from a mild to robust intensity. While the mild EVOO’s offer a buttery and light peppery finish, a medium EVOO offers a more fruity flavor and peppery finish. The robust EVOO, on the other hand, offers a bold flavor and a peppery finish that gives that extra kick to your dish.
To learn about our EVOO’s smoke point (the temperature it begins to chemically break down at), click here.
Our Premium EVOO has gone through a series of chemical requirements, as well as a tasting panel. These requirements include the following:
  1. Be pressed within 6 hours of harvest
  2. Contain Much higher levels of antioxidants, particularly vitamin E
  3. Contain very low fatty acids

Not only do our EVOO's work great in marinades, sautéing, roasting and grilling, our oils are also known for their incredible health benefits

  1. Lower cholesterol levels
  2. Lower the risk of heart disease
  3. Help prevent cancer

Now that you know a bit about our EVOO, it’s time to see the oils work their magic! Between desserts, sauces, and entire entrées, there’s an endless number of opportunities for our oils. Check out these simple recipes to get started.

Olive Oil Cake

Recipe courtesy of America’s Test Kitchen

Photo by Charles Deluvio on Unsplash

Ingredients

1 ¾ cups (8 3/4 ounces) all-purpose flour

1 teaspoon baking powder

¾ teaspoon salt

3 large eggs

1 ¼ cups (8 3/4 ounces) plus 2 tablespoons sugar

¼ teaspoon grated lemon zest

¾ cup extra-virgin olive oil

¾ cup milk 

Instructions

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Whisk flour, baking powder, and salt together in a bowl.
  2. Using a stand mixer fitted with a whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add 1¼ cups sugar and lemon zest, increase speed to high, and whip until the mixture is a fluffy and pale yellow, about 3 minutes. Reduce speed to medium and, with mixer running, slowly pour in the oil. Mix until oil is fully incorporated, about 1 minute. Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
  3. Transfer batter to prepared pan; sprinkle remaining 2 tablespoons sugar over the entire surface. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 40 to 45 minutes. Transfer pan to wire rack and let cool for 15 minutes. Remove side of the pan and let the cake cool completely, about 1 1/2 hours. Cut into wedges and serve.

Spaghetti with Olive Oil, Chili, Garlic

Recipe courtesy of The Guardian

Photo by engin akyurt on Unsplash

Serves 4

400g spaghetti

200ml extra virgin olive oil

3 garlic cloves, finely chopped

1 red chilli, finely chopped

A large handful of flat-leaf parsley, finely chopped

Salt

Instructions

  1. Cook the spaghetti in plenty of boiling salted water until al dente.
  2. Meanwhile, heat the oil in a heavy-based frying pan over a low heat, and fry the garlic for 1-2 minutes, stirring with a wooden spoon to spread the flavor through the oil. Add 2 tbsp cooking water to the pan and stir in the chili and parsley. Season with salt and cook for 3 minutes, mixing occasionally.
  3. When the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss to coat, then leave for a minute over a low heat before serving on hot plates. 

Like what you see? Give our blog a visit to view even more recipes!

Cooking With Mint Olive Oil

By Liz Strauss
on February 28, 2020

Cooking With Mint Olive Oil



After simultaneously crushing olives and mint leaves using traditional granite millstones in Italy, our Mint Olive Oil provides a deliciously fresh flavor.
That's why we suggest trying our Mint Olive Oil in some recipes
you may already be making!
Whether you’re planning your St. Patrick’s Day party, thinking ahead for Easter,
or just want to try something new, these three recipes provide the most unique take on your favorite dessert or dish.
 
Recipe inspiration from The Olive Oil and Vinegar Lover's Cookbook 
by Emily Lycopolus
 

Mint Dark Chocolate Brownies 

Looking to put a spin on your everyday-brownie? How about mint chocolate?
We thought so.

Ingredients:
1/2 cup Mint olive oil
1 cup granulated sugar
2 large eggs
2 tsp Dark Chocolate dark balsamic vinegar
3/4 cup Dutch-process cocoa powder
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp fine sea salt
 
Instructions:
Preheat the oven to 350 degrees Fahrenheit.
Line an 8- x 8-inch baking pan with parchment paper. 
In a large mixing bowl, use a wooden spoon to combine the olive oil with the sugar. Add the eggs and balsamic and stir just until blended. Sift the cocoa, flour, and baking powder, and salt into the oil/sugar mixture. Be careful not to overmix and beat in too much air – otherwise, they’ll turn out too dense and be more like cake than brownies.
(Optional: Mix in your desired amount of chocolate chips)
Pour the mixture into the prepared pan and bake for 20 minutes, or until the brownie just starts to pull away from the sides of the pan.
Cool completely in the pan before cutting. 
 

Mint & Lavender Lamb Chops

The mixture of mint and lavender is perfect for this time of the year.
Why not give one of the simplest, yet most impressive dishes a try and show off to your family and friends. You'll thank us later!  

Ingredients:
2 garlic cloves minced
2 Tbsp Mint olive oil
2 Tbsp Lavender dark balsamic vinegar
1 tsp grainy Dijon mustard
4 (1/2 – 3/4 lb each) frenched lamb chops
2 Tbsp finely chopped mint leaves, divided
 
Instructions:
In a small bowl, whisk together the garlic, olive oil, balsamic, and Dijon.
Place the lamb in a shallow dish and drizzle with the marinade, turning to coat both sides. Place 1 Tbsp of the mint leaves on top. Cover with plastic wrap and place in the fridge for 4 hours, or up to overnight.
Preheat the oven to 350 degrees Fahrenheit. 
Bake the chops, uncovered, for about 20 minutes,
turning halfway through cooking time. 
Sprinkle with the remaining mint before serving.

 

Mint Tzatziki

You probably didn't know you needed this, but try replacing the mayo on your sandwich with this tzatziki. Other ideas are to dip your roasted potatoes in it or pair with your lamb burger for Easter Lunch.

Ingredients:

1 English cucumber
2 tsp sea salt
2 garlic cloves
1/4 cup chopped fresh dill, plus a sprig of dill for garnish
1 Tbsp chopped mint leaves
2 Tbsp Mint Olive Oil
1 1/2 cups Greek Yogurt
2 Tbsp Sicilian Lemon White Balsamic Vinegar
2 Tbsp lemon juice

 

Instructions:

Peel the cucumber, slice it lengthwise, and scrape out the seeds. Grate it into a fine-mesh sieve lined with cheesecloth and set over a bowl.

Add the sea salt, toss well, and let drain at room temperature for at least 1 hour, or overnight in the fridge. Squeeze the cucumber really well to get out as much water as possible. (You can pop a weight on top of the cucumber if you'd like.)

Mince the garlic, then use a mortar and pestle to mash it to a fine paste.
Mix the dill and mint with the garlic, gently mashing them together.

Scoop this mixture into a mixing bowl. Add the drained cucumber and olive oil and mix to combine. Stir in the yogurt, balsamic, and lemon juice.
Season to taste with salt. Garnish with a sprig of dill before serving.
Serve with pita chips, crackers, sliced cucumbers, or use as a condiment!

(Note for leftovers: This will keep for 2 days in the fridge in an airtight container!)

 

 

And there you have it!
 Mint Olive Oil works wonders in some of our everyday foods.
Enjoy your new favorite recipes and let us know how you like them in the comments below!

 

 

Pictures for illustration purposes only; actual recipe results may vary.

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