• Giant Chewy EVOO Bread Sticks with Pecorino and Garlic

    Ingredients 4 cups bread flour 1 1/2 cups warm water 1/4 cup + 2 tablespoons EVOO 1 tablespoon kosher salt 1 tablespoon graulated sugar 2 1/4 teaspoons or 1 packet of active dry yeast 1 teaspoon granulated garlic 1/2 cup grated Pecorino Romano Directions Follow the instructions for your bread maker or combine the yeast with the water and tablespoon of sugar and allow let sit for five minutes.   Combine the water with flour, salt …

    More
  • BACON CHEDDAR SPINACH QUICHE WITH 100% EXTRA VIRGIN OLIVE OIL CRUST

    FOR THE CRUST INGREDIENTS 2 cups white , whole wheat,  or all- purpose flour 1 teaspoon salt 1/2 cup fruity, very fresh extra virgin olive oil such as Koroneiki or Manzanillo 1/2 cup ice cold water DIRECTIONS Preheat the oven to 375. Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour into the food processor …

    More
  • Zucchini Sticks

    INGREDIENTS 1/2 c plus 1 T bread crumbs 1/4 c. Parmesan 1 1/2 t fresh oregano, finely minced 3 medium zucchini Your favorite medium to robust Oli+Ve EVOO Freshly ground black pepper DIRECTIONS Preheat oven to 475 Combine bread crumbs, parmesan and oregano on a plate Pour a little olive oil in a bowl Cut squash into evenly sized spears Roll spears around in the olive oil and then in the crumb mixture and place …

    More
  • Wild Smoked Salmon and Avocado Crostini with Olio Nuovo Favolosa

    INGREDIENTS: 1 fresh, sweet baguette, sliced into 1/2″ slices on the diagonal 12 oz. thinly sliced wild smoked salmon 3 ripe avocados, sliced thinly 1 small red onion, sliced very thinly 1 large garlic clove cut in half 2 tablespoons fresh squeezed lemon juice 1/3 cup +2 tablespoons Olio Nuovo Favolosa Extra Virgin Olive Oil pinch of sea salt fresh ground pepper 1/4 cup flat leaf parsley, coarsely chopped Directions: Whisk two tablespoon of lemon juice …

    More
  • Stuffed Dates Wrapped in Prosciutto

    Ingredients:1/3 cup soft goat cheese1/3 Cup NaturAlmond almond butter (sold at Oli + Ve)16 Medjool dates, pitted4 wide, thin slices prosciutto di Parma, each cut into 4 long strips16 toothpicks, soaked in water 10 minutesOli + Ve Maple Balsamic Vinegar Directions:Heat broiler to low. Spoon 1 teaspoon cheese and almond butter into each date; wrap with a prosciutto strip. Secure with a toothpick. Place on baking coated with cooking spray. Broil until cheese bubbles, about …

    More
Updating…
  • No products in the cart.