Author: oliandve

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Tomato Salsa

INGREDIENTS

  • 5 medium vine-ripened tomatoes
  • 1/2 t salt
  • 5 green onions, minced
  • 1 jalapeno pepper, seeded and minced
  • 2 t minced cilantro
  • 2 t your choice of Oli+Ve EVOO
  • 2 t Oli+Ve Traditional Style Balsamic Vinegar
  • Salt and freshly ground pepper to taste

DIRECTIONS

  • Core and dice tomatoes into a bowl
  • Add salt and let sit 1/2 hour, pour off juice
  • Add rest of ingredients.
  • Chill

Good with tacos, quesadillas, steak, fish, chicken and chips!

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Teriyaki Grill Marinade

INGREDIENTS

  • 1/2 cup Oli+Ve Traditional Style Balsamic Vinegar
  • 1/2 cup soy sauce
  • 1/2 cup Oli+Ve Garlic EVOO
  • 2 T freshly grated ginger

DIRECTIONS

Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds of your favorite type of beef, poultry or vegetable.  Refrigerate and marinate for 1-2 hours.  Grill and enjoy!

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Suzanne’s Easy Croutons

Ingredients
Oli + Ve Garlic Extra Virgin Olive Oil
Sea Salt
Oli + Ve Romano Cheese Topper
Bread (Baguette or Striatta type bread that is older is best)

Directions
Cut bread into cubes and put into large bowl. Drizzle Garlic EVOO on top, toss to mix. Sprinkle on sea salt and Romano Cheese topper to desired taste. Bake in 300 degree oven until desired crispness. Simple!!

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Sundried Tomato Pesto

INGREDIENTS

  • 3 cups sundried tomatoes (not in oil)
  • 1 cup Oli+Ve Garlic EVOO
  • Minced fresh herbs such as oregano and parsley
  • 1/4 cup Oli+Ve Traditional Balsamic Vinegar
  • Sea salt and freshly ground pepper to taste

DIRECTIONS

Put all ingredients into the bowl of a food processor.  Pulse until the mixture has the consistency of pesto.  Lightly toss with one pound of cooked pasta or serve with crackers as a spread.