Our Infused Olive Oils are incredibly versatile. Here we dressed one bowl with Mushroom & Sage Olive Oil, and the other one with Herbes De Provence Olive Oil. So delicious! Try your favorite flavor!
Tagged "Snacks"
Herbed Popcorn
Posted by Rachel Dougherty on
Roasted Red Pepper & Carmelized Balsamic Onion Jam
Posted by Rachel Dougherty on
This is caramelized onion and roasted red pepper jam. And as jams go, it's chunky, spreadable, and concentrated. However, this is where the similarities stop. This is a savory jam, or condiment, if that definition speaks to your culinary comfort level.
This condiment is both savory and pungent with the addition of Cayenne (Fused) Agrumato Olive Oil. However, it's not designed to be over the top. Its function is to accentuate or elevate the food it's served with. Now focus on that Italian sausage bagel dog - just as ordinary as can be until we slather it in the onion-pepper condiment, right? Yes! I promise if you take the time to make this exceedingly easy savory jam, you will elevate your ho-hum chicken breast, pork shop, baguette, and or eggs to new levels heretofore unknown.
Ingredients
1 large yellow onion thinly sliced (about one cup, packed)
1 jar red peppers drained, and finely chopped
2 tablespoons Aged Fig Balsamic
2 tablespoons + 2 tablespoons UP Certified Extra Virgin Olive Oil
1 tablespoon (+/- to taste) Cayenne (Fused) Agrumato Olive Oil
1 teaspoon fresh thyme leaves
1 teaspoon sea salt or kosher salt - to taste
fresh ground pepper to taste
Directions
In a heavy bottomed saute pan (cast iron if available) heat 2 tablespoons of Ultra Premium Extra Virgin Olive Oil over medium heat. Add the onion and season with salt. Slowly cook down the onions gently until the slowly become caramelized. This will take about 20 minutes with constant stirring. The goal here is to coax out the sweet, complex flavor of golden caramelized onions without actually burning them, as charring them will create bitterness.
During the last five minutes of cooking, add the chopped peppers, balsamic, ground black pepper, and thyme - increase heat to medium and continue stirring and cooking to reduce the balsamic. Add the still hot mixture to the bowl of a food processor or blender along with one tablespoon (if desired) of Cayenne (Fused) Olive Oil, and one tablespoons of UP Certified Extra Virgin Olive Oil. Process to desired consistency - I like a smooth paste. Adjust seasoning with additional salt and pepper if desired.
Spoon in to a jar and allow to cool. Serve with vegetable crudites, crackers, pork, chicken, sausages, as a replacement for Sriracha, or catsup, with fries, over eggs, with roasted potatoes - essentially, with everything.
Can be stored in a sealed jar, chilled for up to a week.
Makes about 1 cup of savory onion-pepper "jam"
Easy Olive Oil Roasted Garlic
Posted by Rachel Dougherty on
This recipe is extra simple and extra delicious. Slow roasting whole garlic heads brings out a nutty sweetness in the garlic and turns the cloves creamy and spreadable. A robust olive oil is a must here otherwise you will loose the lovely marriage of flavors as the character of olive oils with modest phenol content will dissipate under such heat.
The ways in which you can then use this "garlic candy" as I call it, are endless. You can use them in dressings, sauces, marinades, smeared on a slice of toasted baguette with a drizzle of olive oil and a pinch of sea salt, in aioli, on roasted meats, grilled meats, fish, chicken breast, with vegetables, on baked potatoes, in pasta, and on, and on...
Roasted Garlic with Robust Olive Oil
7-9 firm, whole heads of garlic, with the stem end sliced off. (Do not slice the root end or the bulb may fall apart)
1/3 cup Fresh, Robust, extra virgin olive oil
Preheat the oven to 400. In a pie tin, cake pan, or other shallow oven proof baking vessel, place the garlic heads cut side up. Drizzle each head generously with approximately two teaspoons of extra virgin olive oil.
Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown.
The ways in which you can then use this "garlic candy" as I call it, are endless. You can use them in dressings, sauces, marinades, smeared on a slice of toasted baguette with a drizzle of olive oil and a pinch of sea salt, in aioli, on roasted meats, grilled meats, fish, chicken breast, with vegetables, on baked potatoes, in pasta, and on, and on...
Roasted Garlic with Robust Olive Oil
7-9 firm, whole heads of garlic, with the stem end sliced off. (Do not slice the root end or the bulb may fall apart)
1/3 cup Fresh, Robust, extra virgin olive oil
Preheat the oven to 400. In a pie tin, cake pan, or other shallow oven proof baking vessel, place the garlic heads cut side up. Drizzle each head generously with approximately two teaspoons of extra virgin olive oil.
Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown.
Classic Homemade Hummus
Posted by Rachel Dougherty on
This is a simple recipe that can be whipped up in a few minutes. Keep the ingredients in your pantry for perfect last minute appetizer.
Ingredients:
2 15oz cans Garbanzo Beans, drained
1/3 Cup Chipotle Olive Oil
1/3 Cup Lemon Juice
2 Tablespoons Roasted Sesame Oil
2 large cloves Garlic, peeled
1/2 Tablespoon Cumin, ground
1 teaspoon salt or to taste
Method:
Place all ingredients into a food processor and pulse until smooth. Adjust seasonings if needed.
Variations:
-Try using Garlic, Lemon, Lime, or Milanese Gremolata Olive Oil instead of Chipotle.
-Try adding in a can of drained roasted red peppers for a fun color and flavor.
Serves 4-6
Mango Shrimp Bites
Posted by Rachel Dougherty on
Keep a bag of frozen cooked shrimp in your freezer to have on hand for this tasty, healthy, and simple appetizer!
Ingredients:
1/2 Pound cooked, peeled and deveined shrimp, chopped
1/2 Mango, diced (about 1 Cup)
1/4 Cup red onion, finely chopped
2 Tablespoons fresh cilantro, chopped
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon lime juice
2 teaspoons fresh ginger, grated
1/4 teaspoon salt
Pepper to taste
24 endive leaves or about 3 small heads
Method:
Gently remove endive leaves from head and wash with cold water, allow to dry. Combine the rest of the ingredients in a bowl and stir to combine. Spoon mixture into endive leaves right before serving.
Makes 24 pieces