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Truffled Popcorn

Ingredients:

  •  1/3 cup popcorn kernels
  • 2 T melted butter
  • 2 T truffle oil
  • 1 T minced parsley
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper

Preparation:

  • Prepare popcorn according to package directions.
  • Place warm popcorn in a bowl.  Toss with butter, truffle oil, parsley, cheese and salt and pepper to taste.

Reprinted from Patrick O’Connell’s recipe (chef at Virginia’s Inn at Little Washington)

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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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Smoothie

Combine the following in a blender:

  • Almond Milk (Can use regular milk or even water – almond milk is my preference)
  • Chia or Flax Seed (Optional)
  • Whey or Soy Protein – I use Body by Vi Sweet Cream flavor rather than Chocolate or Vanilla
  • Frozen Fruit – Strawberries, Mango, Blueberries, Blackberries, Pineapple, Peaches, Raspberries, Bananas, Apples, Etc.
  • Keifur Probiotic – Any Flavor (Greek Yogurt is another great option)
  • Coconut Extract – Optional (This really gives it a tropical taste no matter what fruit you put in it)
  • Oli & Ve Flavor Options (About a tablespoon for a 24 oz. smoothie) – Fig Balsamic, Red Apple Balsamic, Blood Orange Fused Olive Oil, Peach  Balsamic(Any fruit flavor or something that would compliment fruit would work perfectly fine)

Blend together and enjoy!  I try and mix up what I put in each of these to change up the flavors.  Spinach and kale are good additions, as well as almond butter (sold at Oli & Ve) and event oatmeal!  The options of what you can put in these are pretty much endless.

Contributed by:  Caitlin Davidson

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Rosemary-Shallot Focaccia With Portuguese Cobrancosa Olive Oil

INGREDIENTS

  • 1 1/2 cups warm water
  • 3 tablespoons Oli+Ve’s Cobrancosa Olive Oil (plus extra 1/4 cup for drizzling)
  • 1 1/4 teaspoons salt
  • 3 1/2 cups unbleached all-purpose flour
  • 1 tablespoon instant yeast
  • 1/4 cup thinly sliced shallots
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon coarse sea salt for sprinkling on top(optional)

DIRECTIONS

  • Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
  • Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds
  • Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it’s become puffy.
  • While the dough is rising, preheat the oven to 375°F.
  • Gently poke the dough all over with your index finger.
  • Distribute sliced shallots and chopped rosemary evenly over the surface of the dough
  • Drizzle dough with 1/4 cup Cobrancosa extra virgin olive oil and sprinkle with sea salt, if desired.
  • Bake the bread till it’s golden brown, 35 to 40 minutes
  • Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
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Rachel’s 3-C Granola

INGREDIENTS

  • 4 cups rolled “old fashioned oats” (not instant)                   
  • 1 cup cashews
  • 3/4 cup shredded sweet coconut
  • 1/4 cup dark brown sugar
  • 1/2 cup real maple syrup
  • 1/2 cup Oli+Ve Fused Blood Orange EVOO
  • 3/4 t. sea salt
  • Dried Cranberries

DIRECTIONS

  • Preheat oven to 250 degrees
  • In a large bowl, combine the oats, cashews, coconut, brown sugar and salt.
  • Whisk to combine the blood orange oil and maple syrup.  Pour over oat mixture and toss to thoroughly coat.
  • Spread the mixture onto 2 rimmed baking sheets and bake, stirring every 20 min. to ensure even browning.  Remove from oven when golden brown and transfer into large bowl.  Add Cranberries.