Tag: olive oil

INGREDIENTS

• 3 cups sundried tomatoes (not in oil)
• 1 cup Oli+Ve Garlic EVOO
• Minced fresh herbs such as oregano and parsley
• 1/4 cup Oli+Ve Traditional Balsamic Vinegar
• Sea salt and freshly ground pepper to taste

DIRECTIONS

Put all ingredients into the bowl of a food processor.  Pulse until the mixture has the consistency of pesto.  Lightly toss with one pound of cooked pasta or serve with crackers as a spread.

INGREDIENTS

• 1/2 cup blanched almonds
• 3 cloves of garlic, unpeeled
• 2 tomatoes, whole
• 1 dried romesco pepper (or 1 dried hot chilli pepper)
• 2/3 cup Oli+Ve Robust EVOO
• 3 T red wine vinegar
• Salt, to taste

Directions

• Preheat oven to 350 degrees.
• Place almonds, garlic, tomatoes and pepper on a baking tray and put in the oven for 10-15 minutes, removing the almonds when they are lightly browned and the tomatoes and garlic when they are soft.
• Peel the tomatoes and remove the seeds.  Peel the garlic.
• Place the tomatoes, garlic, pepper and almonds in a blender and grind thoroughly.
• Add the vinegar and salt and then gradually blend in the oil, until the mixture thickens.

The sauce is used to accompany shellfish, fish, meat, poultry as well as stews.

Makes about 1 1/4 cups