Ingredients:
| 1/4 Cup | Whole Milk Organic Yogurt |
| 3 TBSP | Pomegranate Dark Balsamic Vinegar |
| 2 TBSP | Persian Lime Infused Olive Oil |
| 1 TBSP | Lime Juice, fresh |
| 1 tsp | Sea Salt |
| 1 tsp | Black Pepper, coarsely ground |
| 1/4 Cup | Pomegranate Seeds (for garnish) |
Directions:
Combine all ingredients in a medium mixing bowl. Whisk to combine until all ingredients are well incorporated and salt has completely dissolved.
Transfer dressing to a resealable container, seal and refrigerate for 30 minutes before serving, top with pomegranate seeds for visual appeal.
Ingredients:
| 1/4 Cups | Greek Oregano Infused Olive Oil |
| 1/4 Cups | Oregano White Balsamic Vinegar |
| 2 TBSP | Fresh Lemon Juice |
| 2 tsp | Honey |
| 1 tsp | Dried Oregano |
| 1/2 tsp + To Taste | Sea Salt |
| 1/2 tsp + To Taste | Freshly Ground Black Pepper |
| 2 Large | Tomatoes, sliced |
| 1/4 Cup | Feta Cheese, crumbled |
| 1/2 Bunch | Basil, minced |
Directions:
Combine Oregano White Balsamic Vinegar, lemon juice, organic honey, oregano, salt and pepper in a small mixing bowl and whisk until salt and honey dissolve. Begin to drizzle Greek Oregano Infused Olive Oil slowly into bowl whisking steadily until all of it is incorporated into the vinaigrette and emulsified.
Slice tomatoes and arrange on plate. Drizzle vinaigrette over tomatoes and then top with crumbled feta cheese, basil, and salt and pepper.
Ingredients:
| 1/4 Cup | INFUSED Persian Lime Olive Oil |
| 1/4 Cup | INFUSED Jalapeno White Balsamic Vinegar |
| 1 TBSP | Lime Juice, freshly squeezed |
| 1 tsp | Ground Mustard |
| 1 tsp | Dried Oregano |
| 1/2 tsp | Sea Salt |
Directions:
Combine INFUSED Jalapeno White Balsamic Vinegar, lime juice, mustard, oregano and sea salt, then slowly whisk in INFUSED Persian Lime Olive Oil.
Adjust lime juice level and other seasonings as needed before serving. Highly recommended for any salad with avocados!
1 fresh grapefruit round, 3/4 inch thick and quartered
1-2 tbsp organic cane sugar
2 tbsp Cranberry Pear White Balsamic Vinegar
4-5 oz Your favorite Dark Rum
Seltzer water
Grapefruit wedge for garnish
Add 2 quarters grapefruit round and sugar to a cocktail shaker and muddle well. Squeeze juice from remaining 2 grapefruit quarters into cocktail shaker. Add ice, Cranberry Pear White Balsamic Vinegar and Dark Rum to shaker and shake well.
Add a few ice cubes to two highball glasses and pour in cocktail mixture from shaker evenly into each glass. Fill glasses to top with seltzer water, stir through and garnish each glass with a grapefruit wedge.
Ingredients:
| 1/2 Cup | Melgarejo Hojiblanca Extra Virgin Olive Oil |
| 1/2 Cup | Wild Rosemary INFUSED Olive Oil |
| 3 Cups | All-Purpose Flour |
| 2 TBSP | Chopped Fresh Rosemary |
| 2 tsp | Baking Powder |
| 1/2 tsp | Baking Soda |
| 1/2 tsp | Sea Salt |
| 1 1/2 Cups | Granulated Sugar |
| 1 Cup | Whole Milk |
| 2 tsp | Lemon Zest, grated |
| 1/4 Cup + 1/4 Cup | Fresh Lemon Juice |
| 1/2 tsp | VAIN Vanilla Extract |
| 3 Large | Eggs |
| 1 Cup | Powdered Sugar |
| 1/4 Cup | Lemon Juice |
Directions:
Preheat oven to 350°.
Lightly coat a 10” tube pan with any Melgarejo Hojiblanca Extra Virgin Olive Oil and dust with flour.
Combine flour, rosemary, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine sugar, milk, lemon zest, lemon juice, vanilla extract, eggs, and Wild Rosemary INFUSED Olive Oil and beat with a mixer on low speed until mixture is smooth.
Add wet mixture to dry mixture and beat until well blended. Pour batter into prepared tube pan and bake for 45 minutes or until a wooden toothpick inserted into center of cake comes out clean.
Remove cake from pan & let cool on wire rack for at least 15 minutes.
In a small saucepan, combine powdered sugar and lemon juice. Whisk on low heat until sugar mixture becomes smooth, adding more lemon juice if necessary.
Drizzle sugar mixture over cake as a glaze.
Ingredients:
| 2 Cups | Bibb Lettuce, chopped |
| 2 Cups | Nappa Cabbage, shredded |
| 1 1/2 Cups | Chicken, cooked, shredded, or in cubes |
| 2/3 Cups | Snow Peas |
| 1/3 Cup | Carrots, shredded |
| 1/2 Cup | Baby Corncobs (optional) |
| 1/4 Cup | Infused Japanese Roasted Sesame Gourmet Oil |
| 2 TBSP | INFUSED Honey Ginger White Balsamic Vinegar |
| 2-3 TBSP | Chopped Peanuts (or Sesame Seeds) |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Layer all the vegetables and chicken on a plate.
Combine the INFUSED Japanese Roasted Sesame Gourmet Oil and INFUSED Honey Ginger White Balsamic Vinegar in a small container and shake or whisk. P
our on as much of the dressing as you like or serve separately. Top with the chopped peanuts or sesame seeds and serve.
Feel free to experiment with different salad ingredients!
Ingredients:
For Honeyed Almonds
| 1 Cup | Almonds, sliced (or Walnuts) |
| 2 tsp | Infused Herbs de Provence Olive Oil |
| 1 TBSP | Honey (can sub. Maple Syrup) |
| 1/2 tsp | Sea Salt |
For Salad
| 8 Cups | Fresh Spinach and Arugula, combined |
| 1 Cup | Blackberries |
| 1/2 Cup | Feta Cheese, crumbled |
| 1 Medium | Red Onion, thinly sliced |
For the Blackberry Herb Vinaigrette
| 1/2 Cup | Infused Herbs de Provence Olive Oil |
| 1/4 Cup | Lavender Dark Balsamic Vinegar |
| 1 tsp | Dijon Mustard |
Directions:
For the Blackberry Herb Vinaigrette
Whisk together Infused Herbs de Provence Olive Oil, Lavender Dark Balsamic Vinegar, and Dijon mustard, and set aside
For the Honeyed Almonds
Preheat oven to 400. Infused Herbs de Provence Olive Oil and honey in a bowl. Add almonds, and stir to combine. Place on baking sheet and spread out in a single layer. Place in oven for about 10 minutes; stir halfway through cooking. Remove from oven and sprinkle with sea salt. Spread onto parchment paper that has been sprayed with cooking spray and set aside to cool.
To Assemble
Either in a large bowl or on individual serving plates, arrange arugula and spinach. Add blackberries, feta cheese, and sliced red onion. Drizzle with vinaigrette (and toss if in a large bowl), and scatter almonds over the top. Serve immediately.
This salad is also wonderful with a sliced grilled chicken breast served over top!
Ingredients:
| 5-6 lb | Chuck Roast |
| 12 cloves | Garlic, sliced in half |
| 1 tsp | Dried Oregano |
| 1 tsp | Dried Red Pepper Flakes |
| 1/4 Cup | INFUSED Tuscan Herb Olive Oil |
| 2 Cups | Beef Stock or Broth |
| To Taste | Sea Salt & Fresh-Ground Black Pepper |
| To Taste | Pickled Vegetables (For Sandwiches) |
| 4-8 | Fresh-Baked Italian Rolls (For Sandwiches) |
Directions:
Preheat the oven to 425 F.
Cut 24 slits in to all sides of the roast and insert garlic slivers in to each slit. Liberally slather the roast with INFUSED Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt. Place the roast onto a rack set in a roasting pan. Roast at 425 in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan. Cover the roast with foil and reduce the heat to 300 F.
Slow roast for an additional 3 hours covered with foil.
This roast is delicious on its own. However, you can also slice it paper thin for Italian Beef Sandwiches.
Serve the warm sliced meat dunked in to the seasoned roasting broth, on sturdy rolls with pickled vegetables and or peppers and a drizzle of INFUSED Tuscan Herb Olive Oil to finish.
Ingredients:
| 1/2 cup | Serrano Honey Vinegar |
| 1/2 cup | INFUSED Chipotle Olive Oil |
| 1 tsp | Sea Salt |
| 1 TBSP | Chipotle Rub |
| 2 cloves | Garlic, minced |
| 4 8-10 oz | Rib-Eye Steaks |
| To Taste | Freshly Ground Pepper |
Directions:
Combine the salt, Serrano Honey Vinegar, garlic, and pepper, and slowly whisk in the INFUSED Chipotle Olive Oil.
Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it into the steaks.
Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.
Prepare a medium charcoal or gas grill, and cook to desired doneness. Allow to rest for 10 minutes before serving.
Serves 4.
Ingredients:
| 1 pound | Brussels Sprouts, stem end trimmed off |
| 2 large | Shallots, thinly sliced |
| 1/4 cup | Parmesan Cheese, shaved |
| 1/4 cup | FUSED Lemon Olive Oil |
| 2 TBSP | Fresh-Squeezed Lemon Juice |
| To Taste | Sea Salt and Freshly Ground Black Pepper |
Directions:
Shave or slice the Brussels sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or with a very sharp knife.
In a large saute pan, heat the FUSED Lemon Olive Oil over medium-high heat. Saute the shallots until they just begin to caramelize on the edges.
Add the shaved brussels sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit. Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine.
To serve, drizzle with additional FUSED Lemon Olive Oil and shaved Parmesan cheese.
Serves 6 Sides
Ingredients:
For the Shrimp & Sausage
| 1 1/2 lbs | Shrimp, 21-25 count |
| 1/2 lb | Andouille Sausage, cut in 1/2" dice |
| 1 large | Shallot, minced |
| 2 cloves | Garlic, minced |
| 1 tsp | Garlic Powder |
| 1 tsp | Freshly Ground Black Pepper |
| 1 TBSP | Smoked Paprika |
| 1 TBSP | Dried Thyme |
| 1 tsp | Salt |
| 2 TBSP | Baklouti Green Chili Fused Olive Oil |
For the Grits
| 2 1/2 cups | Shrimp Stock or Chicken Stock |
| 1/2 cup | Heavy Cream |
| 3/4 cup | Quick Grits |
| 1 cup | Sharp White Cheddar Cheese, shredded |
| 3 TBSP | Baklouti Green Chili Fused Olive Oil |
| To Taste | Salt and Freshly Ground Pepper |
For the Sauce
| 3 TBSP | All-Purpose Flour |
| 1/2 cup | Shrimp Stock or Chicken Stock |
| 1 TBSP | Tomato Paste |
| 1 cup | Heavy Cream |
| 1 TBSP | Baklouti Green Chili Fused Olive Oil |
| 1 tsp | Dried Thyme |
Directions:
(Skip this first step if using chicken stock)
Peel the shrimp and reserve the shells. Heat 3 cups of water with shrimp shells in a stock pot and bring to a boil. Boil for 2 minutes, and then set aside to steep for 5 minutes. Strain the stock and reserve.
Mix together the garlic powder, salt, smoked paprika, thyme, and black pepper. Toss the shrimp in the spice mixture to coat.
Heat the Baklouti Green Chili Fused Olive Oil in a large saute pan over medium-high heat. Add the Andouille sausage pieces and saute until just barely golden brown. Add shallots and cook for another minute. Finally, add the garlic and shrimp. Saute until the shrimp is just barely cooked though, another minute or two. Be careful not to overcook. Remove the shrimp and sausage mixture and reserve.
In a medium saucepan, bring 2 1/2 cups of shrimp or chicken stock and heavy cream to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes.
Add the cheese and
Baklouti Green Chili Fused Olive Oil. Adjust seasoning with salt and pepper, and whisk just until the cheese is melted. Cover and remove from the heat.
In the same pan that the shrimp and sausage was cooked in, add a tablespoon of Baklouti Green Chili Fused Olive Oil, over medium-high heat add the flour to the olive oil and whisk until the roux becomes a medium-tan color, scraping up all the caramelized bits from the bottom of the pan. Add the tomato paste and stir into the roux, cooking for another minute. Add the shrimp stock and cream to the pan, and whisk until the mixture is thickened, another minute or two. Adjust seasoning with salt and pepper. Add the reserved shrimp and sausage mixture to the sauce and stir, heating until warmed through.
Serve the shrimp and sauce over the hot grits with more Baklouti Green Chili Fused Olive Oil drizzled over the top, if desired.
Serves 6.
Ingredients:
For the Spot Prawn Cakes| 1 lb | Raw Wild Shrimp or Spot Prawns, peeled, de-veined, and minced |
| 1 Small | Red Bell Pepper, finely minced |
| 3 Medium | Green Onions, finely minced |
| 1/3 Cup | Cilantro Leaves, finely minced |
| 2 Cloves | Garlic, finely minced |
| 1 | Egg, beaten |
| 1 Cup + 1/2 Cup | Panko Bread Crumbs |
| 2 tsp | Sea Salt |
| For Frying | Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil |
For the Cilantro-Caper Aioli
| 1/2 cup | High-Oleic, GMO-Free, Safflower Oil |
| 1 cup | INFUSED Garlic Olive Oil |
| 1/2 cup | Cilantro Leaves, chopped |
| 2 TBSP | Capers, drained thoroughly |
| 1 TBSP | Lemon Juice, fresh squeezed |
| 1 tsp | Sea Salt |
| 2 Large | Egg Yolks |
| 1 TBSP | Water |
For the Simple Baby Greens Salad
| 4 Cups | Baby Greens, for serving |
| 2 TBSP | Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil |
| 1 TBSP | Honey Ginger White Balsamic Vinegar |
Directions:
For the Spot Prawn Cakes
Heat 1" of Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil in a heavy, wide frying pan over medium-high heat to 350 degrees on a deep fry thermometer.
In a medium bowl, mix together all of the Spot Prawn Cake ingredients, reserving 1 cup of panko bread crumbs for breading the shrimp cakes. Place the panko crumbs in wide dish.
Portion the cakes evenly in to four patties and coat thoroughly with the reserved panko bread crumbs. Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.
For the Cilantro-Caper Aioli
Place the egg yolks, water, salt, capers, and lemon juice in the bowl of a blender of food processor. Pulse to finely chop the cilantro and capers.
Mix the INFUSED Garlic Olive Oil with the safflower oil. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.
Whisk together the Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil and Honey Ginger White Balsamic Vinegar. Toss the baby greens with the vinaigrette and serve the shrimp cakes over the baby greens with a dollop of the aioli.
Ingredients:
| 1 large | Cauliflower, cut in to florets |
| 3 TBSP | Unsalted Butter |
| 2 tsp | INFUSED Black Truffle Gourmet Oil |
| 3 TBSP | All-Purpose Flour |
| 1 cup | Whole Milk, hot |
| 1 cup | Half & Half, hot |
| 1/2 tsp | Freshly Ground Black Pepper |
| 1 cup | Freshly Grated Gruyere, divided |
| 1/2 cup | Freshly Grated Parmesan |
| 1/4 cup | Fresh Bread Crumbs |
| To Taste | INFUSED Black Truffle Salt |
Directions:
Preheat the oven to 375 degrees F.
Sprinkle the cauliflower florets with salt and steam for 8 minutes until slightly tender but still firm. Drain.
In a heavy sauce pan over medium heat melt, the 2 TBSP of butter. Gradually whisk the flour into the melted butter until no dry spots remain. Pour hot milk and hot Half & Half into the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking for 1 minute until thickened and then remove from heat.
Add 1 tsp of salt, fresh ground pepper to taste, 1 tsp of INFUSED Black Truffle Gourmet Oil, 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.
Butter a 2-3 quart shallow baking dish or casserole. Place the drained cauliflower into the dish and pour the sauce evenly over the cauliflower. Combine the remaining 1 TBSP of butter with the remaining 1 tsp of INFUSED Black Truffle Gourmet Oil. Toss with the bread crumbs and remaining 1/2 cup of Gruyere and layer on top of the cauliflower. Sprinkle with INFUSED Black Truffle Salt and additional black pepper to taste.
Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.
Serves 6.
Ingredients:
For the Roasted Butternut Squash
| 1 small | Butternut Squash, cut in half lengthwise |
| 1 TBSP | Chilean Koroneiki Ultra-Premium EVOO |
For the Pasta Dough
| 2 | Eggs, beaten |
| 1 tsp | Salt |
| 2 cups | All-Purpose Flour |
| 1/4 cup | Water |
For the Roasted Butternut Squash & Goat Cheese Filling
| 1 1/2 cups | Butternut Squash (above), peeled, roasted, cooled |
| 2 medium | Shallots, finely sliced |
| 1 TBSP | Tuscan Herb INFUSED Olive Oil |
| 8 oz. | Chèvre (Goat Cheese) |
| 4 oz. | Brie Cheese, rind removed |
| 1 large | Egg |
| To Taste | Sea Salt & Fresh Ground Pepper |
For the Pan Sauce of Balsamic, Rosemary & Shallots
| 2 medium | Shallots, sliced thinly |
| 1-2" sprig | Fresh Rosemary, leaves finely chopped |
| 2 TBSP | Tuscan Herb INFUSED Olive Oil |
| 2 TBSP | Traditional Balsamic Condimento |
| 1/4 cup | Pecorino Romano, shaved |
| To Taste | Sea Salt & Fresh Ground Pepper |
Directions:
For the Roasted Butternut Squash
Preheat the oven to 375 degrees F.
On a parchment paper-lined baking sheet, lay the butternut squash, cut side down. Drizzle with Tuscan Herb INFUSED Olive Oil.
Roast for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.
For the Pasta Dough
While the squash is roasting, combine flour and salt in a medium-sized bowl. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons of water.
On a lightly-floured surface, knead dough for about 3 to 4 minutes. Cut 12" long sheets of dough, 1/8" thick, or the number 6 setting on a pasta machine.
Cover sheets that are not being used with a towel so they do not dry out.
For the Roasted Butternut Squash & Goat Cheese Filling
Over medium heat, saute the shallots in Tuscan Herb INFUSED Olive Oil until golden-brown and caramelized.
Place all of the ingredients (including shallots) except the egg into the bowl of a food processor. Pulse until ingredients are well-combined. Season to taste. Add the egg and pulse again until just combined.
For the Ravioli
In a large pot, bring salted water to a boil.
Assemble the ravioli. Laying the pasta sheets out, place dollops of filling every two inches, with at least one inch between raviolis. Use approximately one tablespoon of butternut squash filling per ravioli. Seal the edges firmly (use water) before cutting.
Drop the ravioli a few at a time into the salted boiling water until they float, approximately 2 minutes.
For the Pan Sauce of Balsamic, Rosemary & Shallots
Over medium heat, season and saute the shallots and rosemary in one tablespoon of Tuscan Herb INFUSED Olive Oil until golden-brown, fragrant, and caramelized, about five minutes.
Add the Traditional Balsamic Condimento and whisk to deglaze the pan. Check the seasoning and adjust to taste.
Add the second tablespoon of Tuscan Herb INFUSED Olive Oil and whisk to combine.
Once the ravioli are cooked, gently toss with the pan sauce and serve immediately.
Serves 6
| 5 lb | Roasting Chicken, cut up, skin-on |
| 2 | Lemons |
| 1/2 cup | Crisp White Wine (Pinot Grigio or Sauvignon Blanc) |
| 1/4 cup | INFUSED Milanese Gremolata Olive Oil |
| 1/2 cup | INFUSED Lemon Stuffed Olives |
| 6 cloves | Garlic, thinly sliced |
| 1 tsp | Fresh Thyme |
| To Taste | Kosher Salt |
| To Taste | Fresh-Ground Black Pepper |
Ingredients:
| 7-9 | Whole Heads of Garlic, with the stem end sliced off. |
| 1/3 cup | Spanish Melgarejo Picual 2020 Ultra-Premium EVOO |
Directions:
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 Ultra Premium Extra Virgin Olive Oil (Picual, Chiquitita, Hojiblanca)
Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown.
Ingredients:
| 8 medium | Red New Potatoes |
| 1/2 cup | Garlic INFUSED Olive Oil ** |
| 2 tsp | Kosher Salt |
| 1 cup | Cheddar, grated |
| 1 TBSP | Chives, fresh chopped for garnish |
| To Taste | Fresh Ground Pepper |
Directions:
Preheat the oven to 400 F.
One at a time, hold each potato on a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.
Pour the Garlic INFUSED Olive Oil into a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get in between the slices. Arrange the potatoes on a foil-lined baking sheet, cut side up.
Sprinkle with salt and pepper to taste, making sure to season in between the slices. Bake for 30 minutes until the edges begin to turn golden brown.
If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown. Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.
Serves 4
**Chipotle Infused Olive Oil, Milanese Gremolata Infused Olive Oil, Baklouti Green Chili Fused Olive Oil, or Wild Mushroom & Sage Infused Olive Oil would also make excellent substitutions.
Ingredients:
| 1 lb | Boneless Lamb Leg, cut into 1" pieces |
| 1 lb | Dried Great Northern White Beans, soaked overnight |
| 4 Medium | Carrots, peeled and cut into 1" dice |
| 1 Large | Onion, finely diced |
| 5 cloves | Garlic, minced |
| 1 Can | Diced Tomatoes In Juice (28oz) |
| 1 1/2 cups | Red Wine |
| 1/2 cup | All-Purpose Flour |
| 4 cups | Beef or Chicken Stock |
| 1/4 cup + 2 TBSP | INFUSED Rosemary Olive Oil |
| 2 | Bay Leaves |
| 1 Sprig | Fresh Rosemary |
| To Taste | Sea salt & Fresh-Ground Pepper |
Directions:
Preheat the oven to 350 degrees F.
Season the lamb with salt and pepper. Dredge the lamb in flour. In a large pot with a lid or dutch oven set over medium-high flame, heat 1/4 cup INFUSED Rosemary Olive Oil.
Evenly brown the lamb pieces. Remove from pan and add the onions and carrots. Sauté the vegetables for approximately two minutes until onions are translucent. Add the garlic and sauté for an additional minute until fragrant.
To the same pot, add the wine scraping all the browned bits of flour from the bottom of the pot. Simmer for approximately two minutes. Add the reserved lamb, pre-soaked beans, tomatoes, stock, bay leaves, rosemary and stir to combine.
Adjust the seasoning and place the covered pot in a preheated oven for three hours.
Remove the bay leaves and rosemary stems. Re-adjust the seasoning and serve the warm stew drizzled with additional INFUSED Rosemary Olive Oil and warm crusty bread.
Serves 6
Ingredients:
| 4 TBSP | Vermont Maple Dark Balsamic Vinegar |
| 2 TBSP | Organic Red Wine Vinegar |
| 1 tsp | Dijon-Style Mustard |
| 4 TBSP | Ultra-Premium Extra Virgin Olive Oil |
| 1 TBSP | Shallots, finely minced |
| 4 Slices | Bacon, cooked crisply and finely crumbled |
| 2 Quarts | Baby Spinach Leaves, washed, stems removed |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Place spinach in a serving bowl.
Heat Vermont Maple Dark Balsamic Vinegar, half the crumbled bacon, Organic Red Wine Vinegar, half of the shallots, and mustard in a small saucepan over medium heat.
Gently warm while whisking - remove from heat before it reaches a simmer.
Allow to cool for a minute, and then whisk in the Ultra-Premium Extra Virgin Olive Oil emulsify.
Adjust seasoning, gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallots.
Serve warm.
1 cup all purpose flour
2 large eggs
2 tablespoons Lemon Fused Olive Oil, Blood Orange Fused Olive Oil, Butter Infused Olive Oil,Roasted Almond Gourmet Oil, Roasted French Walnut Gourmet Oil, or White Truffle Gourmet Oil - depending on desired taste
1 pinch of salt
1/2 cup milk
1/2 cup water
Add the liquid ingredients, olive oil, eggs, and salt to the jar of a blender, the bowl of a food processor, or alternately whisk together by hand.
Add the flour and process until completely blended with no lumps or dry spots of flour.
Allow to stand for 1/2 hour at room temperature.
Heat a 12" wide non-stick skillet over medium-low heat, and rub with olive oil.
Pour about 1/4 cup of the crepe batter in and rotate the pan to spread the batter in to a circle.
After about a minute, flip the crepe and cook for an additional minute on the other side.
Remove to a plate and continue until all the batter has been used.
Fill with sweet fillings such as honey or sugar, garnish with fruit or powdered sugar and serve.
Makes 6 large crepes
| 1 cup | All-Purpose Flour |
| 2 large | Eggs |
| 2 +1 TBSP | INFUSED Wild Mushroom & Sage Olive Oil |
| 1 pinch | Salt |
| 1/2 cup | Whole Milk |
| 1/2 cup | Water |
For the Filling
| 2 cups | Wild Mushrooms, sliced |
| 3 cups | Baby Spinach |
| 2 med | Shallots, minced |
| 1 clove | Garlic, minced |
| 2 TBSP | INFUSED Wild Mushroom & Sage Olive Oil |
| 1/2 cup | Fontina Cheese, grated |
| 1/4 cup | Pecorino Cheese, grated |
| To Taste | Kosher Salt and Freshly Ground Black Pepper |
For the Sauce
| 3 TBSP | INFUSED Butter Flavored Olive Oil |
| 3 TBSP | All-Purpose Flour |
| 2 cup | Whole Milk |
| 1/2 cup | Tomato Sauce |
| To Taste | Kosher Salt and Freshly Ground Black Pepper |
Directions:
For the Crepes:
Combine the 2 TBSP INFUSED Wild Mushroom & Sage Olive Oil, eggs, milk, water, and salt. Add the flour and whisk until completely blended with no lumps or dry spots of flour. Allow to rest for half an hour at room temperature.
Heat a 12" wide non-stick skillet over medium-low heat, and with additional INFUSED Wild Mushroom & Sage Olive Oil. Pour 1/4 cup of the batter into pan and rotate the pan to spread the batter in to a circle. Cook for approximate one minute on each side. Remove to plate and cover with wax paper. Continue cooking crepes until all batter has been used. (Makes 6 large crepes)
For the Filling:
Heat the INFUSED Wild Mushroom & Sage Olive Oil in a medium skillet over medium-high heat. Add the fresh mushrooms and saute until they begin to caramelize slightly. Add the shallots and saute for 2 minutes. Add the garlic and saute for an additional minute. Add the spinach and saute until wilted. Stir in the cheeses. Season to taste with salt and pepper.
For the Sauce:
Heat the INFUSED Butter Flavored Olive Oil over medium heat. Add the flour and stir to incorporate so that there are no lumps or dry spots left. Slowly drizzle in the milk, whisking constantly. Stir and bring to a simmer until thickened. Add tomato sauce. Season to taste with salt and pepper.
Putting the Dish Together:
Preheat the oven to 375.
Fill the crepes with the spinach filling.
Ladle 1 cup of sauce in the bottom of the dish. Arrange the stuffed crepes in a single layer over the sauce, and spread the rest of the sauce on top of the crepes. Add a sprinkle of cheese to the top, if desired.
Bake the crepes for 25 minutes until the sauce is bubbling and slightly golden in spots. Serve warm.
Ingredients:
| 5 Cups | All-Purpose Flour |
| 1/3 Cup | Granulated Sugar |
| 1 Tbsp | Salt |
| 1 Pkgs | Rapid-Rise Yeast |
| 2 Cups | Warm Water |
| 1/4 Cup + 1/3 Cup | Butter Infused Olive Oil |
| 2 Large | Eggs |
| 1/2 Cup | Walnuts (chopped, optional) |
| 1/2 Cup | Raisins (optional) |
| 1/2 Cup + 1/2 Cup | Brown Sugar |
| 1 Tbsp | Ground Cinnamon |
Directions:
Preheat the oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside.
In a large bowl mix the water, sugar, Butter Infused Olive Oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture, and mix in remaining flour until dough is easy to handle.
Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread Butter Infused Olive Oil all over dough.
Mix sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired.
Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with 1/3 cup Butter Infused Olive Oil and sprinkle with 1/2 brown sugar.
Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Ingredients:
| 1 Pound | Quality Dark Chocolate, chopped (cocoa 56%+) |
| 8 oz. | Heavy Whipping Cream |
| 2 TBSP | White Truffle Gourmet Oil |
| 1/3 Cup | Good Quality Cocoa Powder |
| 1/4 tsp | Salt |
Directions:
Place chopped chocolate in a wide, heatproof bowl.
Dredge the balls in the cocoa powder.
If used while warm, the ganache can be poured over cakes or used to dip fruit.
Ingredients:
For Chocolate Cake
| 1/2 Cup | Cocoa Powder |
| 1 tsp | Vanilla Extract |
| 1 1/2 Cups | All-Purpose Flour |
| 1 Cup | Granulated Sugar |
| 1/4 tsp | Salt |
| 1 tsp | Baking Soda |
| 1 TBSP | Tangerine Dark Balsamic Vinegar |
| 1 Large | Eggs (beaten with enough cold water to equal 1 Cup) |
| 1/2 Cup | Blood Orange Fused Olive Oil (+more for greasing pans) |
For Blood Orange Ganache
| 8 ounces | Semisweet Chocolate Chips (or chunks) |
| 1/2 Cup | Heavy Cream |
| 1 TBSP | Blood Orange Fused Olive Oil |
| 1 Pinch | Sea Salt |
Directions:
For the Chocolate Cake
Preheat the oven to 350ºF.
Lightly grease two 9-inch cake pans, one muffin pan, or one 13x9-inch pan with Blood Orange Fused Olive Oil.
Mix together all the dry ingredients in a large bowl.
Thoroughly mix together the liquid ingredients in a separate large bowl until smooth. Add the dry ingredients into the wet and mix using a mixer on low.
Pour the mixture into the prepared pans and bake for 30 minutes (cupcakes will take about 15 min.)
Make sure to not over-bake the cake, it should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.
Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.
For the Blood Orange Ganache
Heat the cream in a sauce pan over medium heat until just about simmering. Place the chocolate chips in a heat-proof bowl. Pour the cream over the chocolate and allow to sit for five minutes. Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps.
Add the Blood Orange Fused Olive Oil to the chocolate and whisk to thoroughly incorporate.
Allow to cool until it reaches a spreadable consistency. Gently spread the slightly cooled ganache over the completely cooled cake.
Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.
Serves 12 small, but decadent servings.
Ingredients:
| 5 Ounces | Bittersweet Chocolate |
| 1/3 Cup | INFUSED Blood Orange Olive Oil |
| 1/2 Cup | Sugar |
| 3 Large | Eggs |
| 1/2 tsp | INFUSED Indonesian Vanilla Extract in Cane Rum |
| 1/2 Cup | Unsweetened Cocoa Powder |
| Pinch | Sea Salt |
Directions:
Preheat oven to 375°F.
Grease an 8-inch round baking pan with a teaspoon of INFUSED Blood Orange Olive Oil. Line bottom with a round of parchment paper and grease the paper with another teaspoon of the INFUSED Blood Orange Olive Oil.
Using a double boiler, melt finely-chopped chocolate with remaining INFUSED Blood Orange Olive Oil. Remove from heat and whisk in the sea salt, sugar, and INFUSED Indonesian Vanilla Extract in Cane Rum.
Add eggs, one at a time, whisking well after each addition.
Sift the cocoa powder over the chocolate and whisk until just combined.
Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has formed a thin crust.
Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Drizzle cake with a small amount of INFUSED Blood Orange Olive Oil or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.
Serves 8-10.
| 2 pounds | Assorted Heirloom Tomatoes, sliced 1/4" thick |
| 1 bunch | Fresh Cilantro, stemmed, washed, and dried |
| 4 stems | Green Onions, white portion only, chopped |
| 1 med (optional) | Jalapeno Pepper, seeded, chopped |
| 1/3 cup | INFUSED Garlic Olive Oil |
| 2 sm | Limes, juice of |
| 1 tsp | INFUSED Chardonnay Oak Smoked Sea Salt |
| To Taste | Freshly ground black pepper |
Ingredients:
| 1 pound | Large White Beans (Butter Beans or Lima Beans) soaked overnight |
| 1 bunch | Kale, rinsed and chopped |
| 1 large | Onion, diced |
| 5 cloves | Garlic, (4 minced) |
| 1 large | Red Repper, diced |
| 2 medium | Zucchinis, chopped |
| 1 cup | Basil Leaves, torn |
| 1/2 cup, divided | Australian Hojiblanca Ultra-Premium EVOO |
| 1/4 cup | Milanese Gremolata Infused Olive Oil |
| 2 quarts | Chicken Stock/Broth (or Vegetable Stock) |
| 4 large | Tomatoes, skinned, seeded and diced |
| OR 1-28oz can | Diced Tomatoes, in juice |
| 1/2 cup | Flat Leaf Parsley, chopped |
| 1 loaf | Chewy Crusty Bread |
| To Taste | Fresh Ground Pepper and Sea Salt |
Directions:
Preheat the oven to 400 F.
After soaking the beans overnight, strain and rinse.
In a large stockpot heat 1/4 cup Australian Hojiblanca Ultra-Premium EVOO over medium heat. Add the onion and red pepper. Saute for about two minutes. Add 4 cloves of garlic, minced. Saute the garlic for another minute.
Add the stock to the pot along with soaked and drained beans. Simmer on medium-low, uncovered, for about an hour until the beans are tender.
Cut the bread in to 1" slices and brush liberally with remaining 1/4 cup of Australian Hojiblanca Ultra-Premium EVOO.
Lay the bread slices, oiled side up, in a single layer on a baking sheet placed in the top rack of the oven for 12 minutes.
Once toasted, cut the remaining clove of garlic in half, and rub the toasted bread slices with the cut side of the garlic clove. Set aside.
When the beans are almost tender, add the tomato and kale to the pot. Simmer for an additional 20 minutes. Add the zucchini and basil and simmer for an additional 5 minutes.
Place one toasted slice of bread in each bowl. Ladle the hot ribollita over the toasted bread. Finish each bowl with a drizzle of Milanese Gremolata Infused Olive Oil and a sprinkle of Pecorino Romano and a pinch of flat leaf parsley.
Serves 6-8
Ingredients:
| 4 cups | Fresh Cauliflower Florets, small pieces |
| 3 cups | Lightly Salted Water or Vegetable Stock |
| 1/3 cup | Creme Fraiche |
| 1/4 cup + 2 TBSP | INFUSED Spicy Calibrian Pesto Oil |
| 1/3 cup + 2 TBSP | Pecorino Romano, grated |
| 3 Lg Cloves | Garlic (optionally, roasted) |
| 2 TBSP | Fresh Chives, minced or snipped |
| 2 tsp | Sea Salt |
| To Taste | Freshly Ground Black Pepper |
Directions:
Bring the florets and water or vegetable stock to simmer in a medium pot.
If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes, and drain thoroughly.
Place the still-hot, drained in a large bowl with the creme fraiche, INFUSED Spicy Calibrian Pesto Olive Oil, roasted garlic, Pecorino, salt, and pepper.
With an immersion blender (stick blender), process the ingredients until just pureed or to desired consistency.
To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and chives.
Serves 4-6
Ingredients:
For Dark Chocolate Pot de Creme
| 12 Ounces | High-Quality Bittersweet Chocolate Chips (or chopped) |
| 3 Cups | Half & Half |
| 6 Large | Egg Yolks |
| 8 TBSP | Granulated Sugar |
| 1/4 Cup | INFUSED Blood Orange Olive Oil |
| 1/4 tsp | Salt |
For Blood Orange Whipped Cream
| 1 Cup | Heavy Cream |
| 1 TBSP | INFUSED Blood Orange Olive Oil |
| 1 tsp | Vanilla |
| 2 TBSP | Confectioner's Sugar |
Directions:
Place the chocolate and Blood Orange Fused Olive Oil in a blender.
Whisk the Half & Half, egg yolks, granulated sugar, and salt in a heavy-bottomed medium saucepan over medium heat.
Stir the mixture constantly, making sure to scrape the bottom and edge of the pot with a heatproof spoon or spatula so the mixture does not burn.
Continue to stir until the custard coats the spoon and almost begins to simmer, about 5 minutes.
Immediately pour the custard over the Blood Orange Fused Olive Oil and chocolate in the blender.
Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed.
Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.
Whip the cream and Blood Orange Fused Olive Oil with the confectioners' sugar with a mixer or in the blender until soft peaks form.
Top the chilled pots de creme with whipped cream before serving.
Makes 6 Servings
Ingredients:
For Oven Roasted Tomatoes
| 2 TBSP | INFUSED Garlic Olive Oil |
| 1 sprig | Fresh Marjoram or Oregano Sea Salt |
| To Taste | Fresh ground pepper |
| 1 pound | Roma Tomatoes |
For Whole Wheat Extra Virgin Olive Oil Pastry Crust
| 1 cup | Whole Wheat Flour |
| 1 cup | Unbleached All-Purpose Flour |
| 1/4 cup | Flaxseed Meal |
| 1/2 tsp | Fine Sea Salt |
| 3/4 cup |
Chilean Favolosa Ultra-Premium EVOO |
| 1/2 cup | Warm Water |
For Quiche Filling
| 7 large | Eggs, beaten |
| 1 /12 cups | Oven Roasted Tomatoes, drained thoroughly |
| 2 TBSP | Fresh Basil, torn or chopped |
| 1 1/2 cups | Fontina, shredded |
| 1/4 cup | Pecorino Romano, fresh grated |
| 2 TBSP | Shallot, minced |
| 2 cloves | Garlic, minced |
| 10" | Olive Oil Pastry Crust |
| To Taste | Sea Salt & Fresh Cracked Pepper |
Directions:
For Oven Roasted Tomatoes:
Preheat the oven to 300 degrees F.
Combine the Chilean Favolosa Ultra-Premium EVOO, garlic, herbs, salt, and pepper in a shallow, oven-proof dish.
Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut-side-down in the dish.
Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled.
For Whole Wheat Extra Virgin Olive Oil Pastry Crust:
In a medium mixing bowl, whisk together the flour, salt and flaxseed meal.
Add the Chilean Favolosa Ultra-Premium EVOO and water to the bowl and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees.
On a lightly-floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round.
Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes.
Prick all over with the tines of a fork. Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.
For the Quiche Filling:
Preheat the oven to 400.
Sauté the shallots until until lightly browned. Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season with salt and pepper to taste.
Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano, over the tomatoes. Pour the egg shallot mixture over the top.
Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown.
Enjoy warm, or allow to cool to room temperature.
This recipe can be made a day in advance or may be frozen and re-warmed.
Ingredients:
For the Potatoes
| 5-6 medium | Russet Potatoes, peeled and cut into 1/2-inch pieces |
| 2 cups | Spanish Melgarejo Picual 2020 - Ultra-Premium EVOO |
| To Taste | Sea Salt |
For the Roasted Red Pepper Aioli
| 1 1/2 cups | Chilean Arbosano - Ultra-Premium EVOO |
| 1 small | Roasted Red Pepper, peeled, seeded, and diced |
| 2 large | Egg Yolks, room temperature |
| 2 cloves | Garlic, smashed |
| 2 tsp | Sea Salt |
| 1 tsp | Smoked Sweet Paprika |
| 1 TBSP | Fresh Lemon Juice |
Directions:
For the Potatoes:
Cover the potatoes with water and bring to a boil in a medium pot over medium-high heat. Boil for 4 minutes until just barely tender, then drain.
Heat a heavy frying pan over high heat (cast iron is excellent). Once very hot, add enough Spanish Melgarejo Picual 2020 - Ultra-Premium EVOO to come 1/2" up the sides of the pan and heat the oil to 350 F.
Add the thoroughly drained potatoes to the pan and fry for approximately 15 minutes until golden brown, flipping halfway through to brown both sides.
Drain and salt immediately. Serve slathered in aioli.
For the Roasted Red Pepper Aioli
In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic, lemon juice, and pepper. Process until smooth.
Very slowly, while the machine is running, drizzle in the Chilean Arbosano - Ultra-Premium EVOO. Extreme patience must be taken with this slow process initially, as too much olive oil poured in at once will cause the sauce to break. After half of the oil has been successfully emulsified, the rest of the oil can be added in slightly faster - but still slowly and carefully!
Once the Chilean Arbosano - Ultra-Premium EVOO is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.
Makes approximately 2 cups.
Ingredients:
| 4 | Boneless Skinless Chicken Breasts, butterflied and pounded to 1/4" thick |
| 4 pieces | Thinly-Sliced Provolone Cheese |
| 2 medium | Shallots, thinly sliced |
| 3 cloves | Garlic, minced |
| 1 TBSP | Capers, drained |
| 2 TBSP | Flat Leaf Parsley, chopped |
| 1/2 cup | White Wine |
| 1/2 cup | Chicken Stock, preferably homemade |
| 1 tsp | Kosher Salt |
| 1 cup | All-Purpose Flour (for dredging) |
| 1/2 cup | Madagascar Black Peppercorn Olive Oil |
| To Taste | Freshly Ground Pepper |
Directions:
Heat the Madagascar Black Peppercorn Olive Oil in a skillet over medium-high heat.
Season chicken with salt and pepper on both sides. Lay each breast out flat and lay a piece of cheese on each breast. Roll as tightly as possible.
Being careful not to unroll each breast, dredge in flour.
Add the breasts to the hot oil until golden-brown on all sides, once again turning carefully so as not to unroll the breasts. Some cheese may ooze out of the ends of the roll - this is good as long as it doesn't begin to burn in the oil.
Once the breasts are golden brown, and have cooked through (about 5 minutes per side), remove to a plate and cover to keep warm.
Drain off all but a couple tablespoons of Madagascar Black Peppercorn Olive Oil from the pan. Place back over medium-high heat and add the shallot. Saute for approximately 2 minutes, scraping up any browned bits from the bottom of the pan.
Add the garlic, saute for another minute, then add the wine, continuing to scrape up any frond from the bottom of the pan.
Add the chicken stock and capers, continue to simmer until the sauce is reduced by half and slightly thickened. Taste and adjust the seasoning with additional salt and fresh ground pepper if desired.
Add the breasts back to the pan, spooning sauce over the tops, to warm for another minute, and then serve sprinkled with flat leaf parsley over polenta or pasta, if desired.
Serves 4.
2 cups packed fresh basil leaves
½ cup Garlic Infused Olive Oil
½ cup freshly grated Parmesan Cheese
8 oz. fresh Chevre
½ tsp. Salt
Ingredients:
| 1 Cup + 1/4 Cup | All-Purpose Flour |
| 1/3 Cup | Cocoa |
| 1/2 tsp | Baking Powder |
| 1/2 Cup | Granulated Sugar |
| 2 Large | Eggs |
| 1/3 Cup + 1 TBSP | INFUSED Blood Orange Olive Oil |
| To Taste | Salt |
Directions:
Preheat the oven to 375.
Grease a 12 portion Madeleine pan with INFUSED Blood Orange Olive Oil and then dust with flour.
Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick.
Add the INFUSED Blood Orange Olive Oil and beat for another minute.
Sift together the flour, baking powder, salt, and cocoa in another bowl and fold in to the wet ingredients making sure to not leave any dry spots.
Spoon in the to the prepared Madeleine mold(s) and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly.
Immediately un-mold the cookies on to a rack to cool.
If you only have one Madeleine pan, clean it and repeat the process above a second time as this recipe makes 2 dozen cookies.
Allow to cool and enjoy.
Makes 2 dozen
Ingredients:
| 4 Cups | Baby Arugula, washed and dried |
| 1/2 Cup | Any Extra Virgin Olive Oil (such as |
| 1/3 Cup | Pecorino Romano |
| 2 Large | Garlic Cloves |
| 1/4 Cup | Almonds, toasted and blanched (optional) |
| 1 TBSP | Lemon Juice, fresh-squeezed |
| To Taste | Freshly Ground Black Pepper |
Directions:
Combine all the ingredients in the bowl of a food processor or blender, and process until smooth.
Serve over pasta, with bread, on pizza, bruschetta, with grilled or roasted vegetables, in lasagna, with fish, over beans, etc..
Ingredients:
| 1 Cup | All-Purpose Flour |
| 1/2 Cup | Whole Wheat Flour |
| 1 tsp | Salt |
| 2 tsp | Baking Powder |
| 1 tsp | Cinnamon (optional) |
| 6 TBSP | INFUSED Butter Olive Oil |
| 2/3 Cup | Sugar |
| 2 Large | Eggs, lightly beaten |
| 1 Cup | Very Ripe Bananas (about 2), mashed |
| 1/2 Cup | Walnuts or Pecans, toasted and chopped (optional) |
Directions:
Thoroughly grease a standard loaf pan with one teaspoon of INFUSED Butter Olive Oil.
Combine the wet ingredients, and fold in lightly beaten eggs.
Mix in the bowl with the dry ingredients until just incorporated - do not over mix.
Scrape the batter into a pan and spread evenly.
Bake at 350 degrees until golden, probably about 50 to 60 minutes - a toothpick should be able to be inserted in the center and come out clean.
Let cool in the pan on a rack for 5 to 10 minutes before cutting.
The sweet earthiness of golden beets with sweet goat cheese and salty Marcona almonds make this salad a party in your mouth and on your plate!
Ingredients:
| 2 Medium | Golden Beets |
| 2 Medium | Red Beets |
| 1/2 Cup | INFUSED Blood Orange Olive Oil, divided |
| 1/2 Cup | INFUSED Blenheim Apricot White Balsamic Vinegar |
| 1/4 Cup | Dried Cherries |
| 1 Medium | Apricot, thinly sliced |
| 1 Cup | Cherry Tomatoes, halved |
| 1/3 Cup | Crumbled Goat Cheese |
| 1/2 Cup | Salted Marcona Almonds |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Preheat the oven to 350 degrees.
Scrub the beets removing any debris, roots, and green parts.
Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package. Drizzle the beets with 1 TBSP of INFUSED Blood Orange Olive Oil, a sprinkle of sea salt, and 1 TBSP of water.
Seal the package by crimping the foil and roast the beets for one hour or until tender when pierced with a knife.
Allow to cool and then peel. Cut the beets into bite-sized wedges and set aside.
To prepare the dressing, whisk the remaining INFUSED Blood Orange Olive Oil with the INFUSED Blenheim Apricot White Balsamic Vinegar and a pinch of salt.
Toss apricot slices, beet wedges, cherry tomato halves, dried cherries, and Marcona almonds with dressing. Arrange on plate, garnish with crumbled goat cheese and finish with freshly ground black pepper.
Makes 4 generous salad portions.
Ingredients:
For the Croquettes
| 2 cups | Yukon Gold Potatoes, coarsely mashed |
| 1 cup | Broccoli Florets, coarsely chopped |
| 1 cup | Cauliflower Florets, coarsely chopped |
| 1 medium | Shallot, thinly sliced |
| 2 cloves | Garlic, minced |
| 1/2 cup + 2 TBSP |
Spanish Melgarejo Picual 2020 Ultra-Premium EVOO |
| 1/3 cup | Chèvre, Creme Fraiche, or Sour Cream |
| 1/3 cup | Pecorino Romano, freshly grated |
| 2 large | Eggs, beaten |
| 2 cups | Panko Bread Crumbs |
| To Taste | Fresh Ground Pepper |
| Optional | Mixed Baby Greens |
| 6 large | Eggs, poached |
For the Gremolata Hollandaise Sauce
| 3 large | Egg Yolks, room temperature |
| 1 TBSP | Freshly Squeezed Lemon Juice |
| 1 TBSP | Sicilian Lemon White Balsamic Vinegar |
| 1/2 cup | unsalted butter |
| 1/2 cup | Tuscan Herb Olive Oil |
| 1 tsp | kosher salt |
| Optional | Fresh Ground Pepper |
Directions:
For the Hollandaise Sauce:
Heat the butter and Tuscan Herb Infused Olive Oil in a small sauce pan.
In the bowl of a food processor or the jar of a blender, add the Sicilian Lemon White Balsamic Vinegar, lemon juice, salt, pepper, and egg yolks.
Process briefly to blend everything. With the motor running, slowly drizzle in warmed olive oil and butter.
For the Veggie Croquettes:
In a saute pan set over medium-high heat, add 2 TBSP of Spanish Melgarejo Picual 2020 Ultra-Premium EVOO.
Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes. Add the garlic at the last minute.
Add the coarsely mashed potatoes to a large bowl with the chèvre, pepper and salt.
Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies intact as much as possible.
Add the beaten egg onto a wide flat container or bowl, and add the Panko bread crumbs to another bowl.
Season the egg with a little salt.
Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick.
Dip each patty in to the seasoned egg, and then into the Panko bread crumbs, making sure to gently press the crumbs onto the patty.
Set the patties onto a lined baking sheet and set aside.
Heat 1/2 cup of Spanish Melgarejo Picual 2020 Ultra-Premium EVOO in a wide heavy saute pan over medium-high heat until it reaches 325 on a deep-fry thermometer.
Pan fry the patties until golden brown on both sides - set aside on a lined baking sheet.
To Assemble:
Arrange the mixed baby greens on the plate. Top with the warm veggie patty. Set a poached egg atop the veggie patty, and ladle the Hollandaise over the top.
Serves 6
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