Category: Appetizers

Ingredients
1 pound fresh, whole almonds (about 3 1/2 cups)
1/4 cup + 1 tablespoons of Organic Garlic Olive Oil
2 teaspoons fine to medium sea salt – or to taste
1/4 cup + 1 tablespoon fresh rosemary leaves as an optional garnish

Directions
Preheat the oven to 300.

Line a rimmed baking sheet with parchment paper.

In a medium bowl toss the almonds with the Organic Garlic Olive Oil and 1/4 cup fresh rosemary leaves.

Distribute the almonds in a single layer on the prepared baking sheet and slow roast for 40 minutes, until the almonds smell toasty and the rosemary leaves are fragrant and crisp. Remove from the oven and allow to cool for about 5 minutes. While still warm, toss with sea salt and garnish with remaining tablespoon of fresh rosemary leaves and 1 tablespoon of Organic Garlic Olive Oil.

Allow to cool fully and serve.

Ingredients
3 large garlic cloves, divided1
3/4 c pitted brine-cured black olives, not oil-cured
1/4 c pine nuts
2 t chopped fresh rosemary
2 T Oli + Ve red wine vinegar
4-5 T Oli + Ve Extra Virgin Olive Oil
1 French baguette or other crusty bread, cut into thick slices
Directions
Finely shop 1 garlic clove; place in food processor. Add olives, pine nuts and rosemary; process until almost smooth. Add vinegar, pulse to combine. With processor running, gradually add oil, process until smooth.  Season with salt and pepper to taste. Transfer to a small serving bowl. Set aside.
Preheat oven to 350. Place baguette slices in single layer on 2 baking sheets. Bake until crisp and golden, about 15 minutes.
Cut remaining 2 garlic cloves in half. Rub cut sides of garlic on 1 side of each toasted baguette slice. Serve toast with tapenade. Serves 12.  

Ingredients
  4 c. olives                                 
zest of 1/2 lemon, cut into thin slivers
  1 T fresh thyme or 1 t. dried      
  4 cloves fresh garlic, peeled and cut into slivers
  6 sprigs fresh rosemary           
1/4 cup of your favorite single varietal Oli+Ve EVOO
  2 T fresh lemon juice             
freshly ground pepper

Mix, cover and refrigerate for 1-2 days, stirring several times.

This is such a great tailgating snack recipe to have all ready and cook on the grill.

Ingredients:

1/2 C. of your favorite Oli+Ve single varietal extra virgin olive oil
1/2 C. Oli+Ve barrel aged red wine vinegar
2 cloves garlic, minced
1/4 tsp. red pepper flakes
1/2 tsp. onion powder
1/2 tsp. oregano
1/2 tsp. saltInstructions:To make the marinade for the mushrooms mix extra virgin olive oil  and red wine vinegar. Add minced garlic, red pepper flakes, onion powder, and oregano. Put this into a food storage bag. Thread each mushroom onto a sprig of rosemary (spearing the mushroom first with a wooden skewer makes it easier). Place mushrooms in a bag to marinate. Then you can just grab and go, grilling the mushrooms on site.

This make-ahead buffet and finger food recipe will have your guests rushing back to the table for more. Creamy mozzarella, pungent basil, and tangy tomatoes really make this dish. This is also one of those finger foods that’s easy to eat– even standing up at a cocktail party or casual buffet.

Ingredients:

Marinade:
1/4 C. extra virgin olive oil
1 1/2 tbsp. red wine vinegar
2/3 C. chopped fresh basil
1 clove garlic
1/2 tsp. sea salt
freshly ground black pepper, to tasteSkewers:
2 pints cherry tomato (cherry pear tomatoes are best)
1 lb. bite-sized fresh ciliegine mozzarella
1 bunch fresh basil, leaves separated
6-inch bamboo skewers

Directions:In a small bowl, mix vinegar, salt, pepper, and oil til well combined. Add basil. Combine mozzarella and tomatoes in a large bowl. Add marinade and mix gently (careful– the mozzarella is a little delicate). Cover and refrigerate from 30 minutes to 2 hours (don’t marinate too long).

Remove cheese and tomatoes from marinade and skewer them as desired, making either small or large appetizer caprese kabobs. Suggested pattern is: one mozzarella ball, one basil leaf, one tomato. Repeat if desired, or make them mini-kabobs and move onto the next one.