Delightful Olive Oil Recipes

November 8, 2016

 

Deviled Eggs

6 large eggs

1/2 cup real mayonnaise

2 teasoons Smoked Olive Oil

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

Minced fresh chives (optional)

Ground paprika

Instructions:

Hard boil eggs.  Slice cooled eggs in half lengthwise and pop yolks into a small mixing bowl.  Mash with a fork until smooth.  Add tthe mayonnaise, Smoked Olive Oil, salt & pepper to the yolks and mix well.  Spoon equal amounts of the yolk mixture back into the halved egg whites.  Sprinkle with paprika and/or minced fresh chives.  Smoked Olive Oil combines incredibly well with eggs.  It's fun to watch people try to figure out why these deviled eggs taste so special.

​Grilled Shrimp

​​

1lb. shrimp

3 tablespoons Smoked Olive Oil

Salt

Pepper

Instructions:

Soak bamboo skewers for approximately 5 minutes.  Peel and devein shrimp, leaving tails on if desired.  Thread shrimp on skewers and baste with approximately 2 tbsp Smoked Olive Oil.  Srpinkle with salt & pepper.  Grill over high heat for approximately 2-3 minutes on each side, or until opaque.  Make sure to flip the skewers only once.  Drizzle with remaining Smoked Olive Oil, or to taste.  Excellent as an appetizer, main dish or on salads.  Shrimp can also be broiled until opaque (approximately 2-3 minutes per side).

Leeks

4 ea. leeks, all but 1" of the dark green cut off, trim the beard and cut in half length wise.

2 tablespoons Santa Fe Chili Smoked Olive Oil

1 1/2 cups chicken broth

2 tablsepoons chopped fresh Italian parsley

2 tablespoons your favorite French Vinaigrette

Instructions:​

In a frying pan, heat the olive oil on medium high and saute the leeks on both sidesuntil lightly browned, about 5 minutes total.

Add the chicken broth, cover and simmer until Leeks are tender, about 10 minutes

Remove the Leeks to a serving plate and boil the remaining broth down to about 1/4 cup.

Cool the broth, then add the vinaigrette.

When ready to serve, pour the liquid over the leeks and garnish with the parsley

This dish is good warm, room temperature or cold!

Roasted Acorn Squash

This is one of those simple favorites that's always a hit!  Suitable for a holiday table or a weeknight dinner.  This recipe serves four.

2 acorn squash

4 tablespoons salted butter

4 tablespoons smoked brown sugar

Pinch of salt & pepper to taste

Instructions:​

Wash and cut squash in half.  Scoop out seeds and place squash cut side up in a roasting pan, containing approximately 1 inch of water.  

Cover with foil and roast in 350 degree oven, for 45 minutes.  Larger squash may require up to one hour, check at 45 minutes to see if it's fork tender.  Remove squash from oven and pour any condensed liquid from the cavity.  Add the butter and smoked brown sugar, stir and serve.  You can also substitute butternut squash, or add the butter and smoked brown sugar to a butternut squash puree with a dash more salt & pepper.  This is a delicious accompaniment to ham, roasted chicken or grilled pork chops.​

White Beans in Olive Oil

One can cannelloni beans or black eyed pea beans

2 tablespoons chopped parsley

1 garlic clove finely minced

Robust EVOO such as Cerasuola or Nocellara del Belice

Oleaceae French Sel Gris sea salt

Freshly ground black pepper

Instructions:

Toss beans, parsley and garlic together with plenty of olive oil.  sprinkle with sea salt and pepper.  Drizzle lightly with Sicillian Lemon Balsamic for a zesty flavor.

Oleaceae Super Mashed Potatoes

2 to 3 pounds baking potatoes (peeled or not)

Sea Salt to taste (Oleaceae French Sel Gris is a favorite)

3 garlic cloves, peeled

1/3 Fresh Garlic Olive Oil or more to taste, warmed slightly

Freshly ground black pepper to taste

Instructions:

Cut potatoes in half and boil with garlic cloves and salt until tender.  Drain and put into a warm bowl.  Using a hand potato masher, mash them coarsley while adding the olive oil a little at a time.  Add black pepper and more salt if needed.  Serve immediately.  We sometimes use 1/2 Fresh Garlic Olive Oil and 1/2 Natural Butter Olive Oil.

Grilled Steak with Dark Chocolate Balsamic and Blue Cheese

Free range beef loin, strip, tenderloin or rib-eye steaks

Freshly coarse ground black pepper

Oleaceae Hawaiian clay sea salt to taste (only use this salt*)

Crumbled Bleu Cheese (Gorganzola is also great)

Dark Chocolate Balsamic

Instructions:

Reduce balsamic by 1/4 to 1/2  if you desire.  We like it straight out of the bottle (set aside).  Sprinkle meat with cracked pepper.  Season to taste with sea salt and grill to desired doneness.  During the last 2 or 3 minutes of grilling, sprinkle the steaks with the Bleu Cheese.  Remove the cooked steaks (rest for 2-3 minutes).  Drizzle with the balsamic vinegar and serve.  

*Oleaceae Hawaiian Clay is the only salt you should use before cooking meat as it will seal the juices in while other salts draw the juices out.

Marinade for Lamb

1 cup of Rosemary Olive Oil

1 cup red wine (or 1/2 cup red wine & 1/2 cup Barrel Aged Red Wine Vinegar).

4 or 5 whole garlic cloves

6 whole peppercorns

3 cloves garlic chopped

1 tablespoon sea salt

Instructions:

Put leg of lamb in a large glass or ceramic bowl.  Slowly add the wine to the olive oil and whisk until blended.  Add all seasonings.  Pour marinade over the meat.  cover and refrigerate for 24 hours before cooking, turning several times.  Remove lamb from marinade and roast at 350 degrees.  Use a meat thermometer and do not overcook, 165 degrees for rare and 180 degrees for well done.  Serve with Oleaceae Fresh Garlic Olive Oil Mashed Potatoes and fresh green beans.

Champagne Vinegar/Walnut Oil Vinaigrette

Excellent for salads of fresh greens

1/4 cup Oleaceae Champagne Vinegar

1 tablespoon finely minced shallot

2 teaspoons Dijon Mustard

1/2 teaspoon sea salt ( I like French Sel Gris)

Freshly cracked black pepper to taste

1/2 cup EVOO such as Cerasuola or Nocellara del Belice

1/4 cup Roasted French Walnut Oil

Instructions:

Whisk vinegar, shallot, mustard, salt and pepper together.  Whisk olive oil and walnut oil together in a glass cup.  Pour oil in a thick stream into the vinegar mixture, whisking constantly until combined.

Summer Spinach Salad

1/3 cup Oleaceae Mission Spring EVOO

3 tablespoons Oleaceae 100% Organic Dark Balsamic*

1 tablespoon sour cream

1 1/2 teaspoons Dijon Mustard

1 1/2 tablespoon sugar*

Fresh baby Spinach

Dried cranberries

Coarsely chopped walnuts

*You may used Traditional 18 Yr. Balsamic instead of 100% Organic.  If you do, omit all or 1 teaspoon of sugar.

Instructions:

Mix first 5 ingredients and toss with spinach, cranberries and walnuts.

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