Category: Recipes

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 with 1/3 cup of olive oil and sea salt in a small bowl. 
• Add the thinly sliced onions and toss to coat and set aside.   
• Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.  
• With a pastry brush, lightly brush  both sides of each slice of bread with the Favolosa.
• Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).
• While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.  
• Allow the bread to cool completely, then begin layering by adding a slice of avocado.  Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.  
• Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.

Ingredients:
1/3 cup soft goat cheese
1/3 Cup NaturAlmond almond butter (sold at Oli + Ve)
16 Medjool dates, pitted
4 wide, thin slices prosciutto di Parma, each cut into 4 long strips
16 toothpicks, soaked in water 10 minutes
Oli + 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 3-5 minutes. Drizzle with Maple Balsamic and serve warm.

Courtesy of Jamie Foster – Hinsdale & Foster Provisions, LLC, www.hfprovisions.com

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.