Author: oliandve

Posted on by — Leave a comment

JOANN POWERS’ HOT DRESSING FOR SPINACH SALAD

Top fall salads or roasted vegetable dishes with this rich, flavorful dressing for an extra dimension of herbs and seasonings.
Ingredients:

  • 1 1/2 tablespoons Oli+Ve French Roasted Walnut Oil
  • 1 1/2 tablespoons Oli+Ve Red Apple Balsamic Vinegar
  • 4 tablespoons melted butter
  • 2 tablespoons minced garlic
  • 1 tablespoon crushed rosemary
  • 1 tablespoon dried thyme leaves
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground pepper
  • 1/2 cup fresh grated parmesan cheese

Directions:Stir together Walnut Oil, Red Apple Balsamic Vinegar, and butter in a bowl. Season with garlic, rosemary, thyme leaves, salt, and pepper. Stir in Parmesan cheese. Drizzle over a salad or chopped vegetables just before serving.

Posted on by — Leave a comment

Honey Ginger Dijon Vinaigrette

INGREDIENTS

  • 1T finely minced shallot
  •  1 T Dijon mustard
  • 1/3 cup Oli+Ve Honey Ginger White Balsamic
  • 2/3 cup Oli+Ve Arbequina EVOO
  • Salt and freshly ground pepper to taste

DIRECTIONS

Add the vinegar, salt, pepper, mustard and shallot to the blender.  Pulse a few times to mix.  Slowly pour in the olive oil while the blender is running to emulsify the mixture.

Posted on by — Leave a comment

Espresso Steak Marinade and Dry Rub

Marinade

Ingredients:

* 3 tablespoons Oli + Ve Espresso Balsamic
* 3 tablespoons Oli + Ve Harissa Hot EVOO
* 1 clove smashed garlic
*  salt and pepper to taste

Directions:

Whisk ingredients together and chill a minimum of 20 minutes but best if chilled overnight.

Dry Rub

Ingredients:

* 2 tablespoons finely ground espresso beans
* 1 tablespoon cocoa powder
* 1 teaspoon chili powder
* 1 teaspoon cinnamon
* 1 teaspoon ground fennel seed
*  salt and pepper to taste

Directions:

Mix ingredients together and use as a dry rub on any kind of meat or fish.

Posted on by — Leave a comment

Espresso Balsamic Barbeque Sauce

Ingredients:

* 4 cloves minced garlic
* 4 tablespoons Oli + Ve Extra Virgin Olive Oil
* 1/2 cup Oli + Ve Espresso Balsamic
* 1/4 cup soy sauce
* 1 cup ketchup
* 1 cup brown sugar
* 1/4 cup Dijon mustard
* salt and pepper to taste

Directions:

Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add espresso balsamic, soy sauce, ketchup, mustard and brown sugar and stir well. Add freshly ground black pepper and sea salt to taste. Bring to a simmer and simmer for 10 minutes.

Let cool and store in refrigerator for up to 2 weeks. 

Yields 2-3 cups

Posted on by — Leave a comment

Croutons (Wild Mushroom and Sage)

INGREDIENTS

  • 4 cups French or Italian (day old) bread cut into 1” cubes (crust on)
  • 1/2 cup Oli+Ve Wild Mushroom and Sage EVOO
  • 1 T kosher salt
  • 1/2 t freshly ground pepper

DIRECTIONS

  • Toss all ingredients together in large bowl until evenly coated.
  • Place cubes on a rimmed baking sheet on the middle rack of a preheated 375 degree  oven.
  • Bake for 35 minutes, stirring a couple of times to ensure even browning.