And, it is a perfect vegan option for breakfast! Another easy and delicious recipe to enjoy your fresh EVOO!
* Marinade recipe from Grilled Lamb in Uzbek Marinade, by Joyce Goldstein; Pureed Sweet Potatoes and Pureed Arugula adapted from a recipe by Chef Andrea Perini
See a video of the recipe in action here:
]]>From finishing a bowl of soup to roasted and grilled meats to vanilla ice cream, there are so many ways to use young, flavorful extra virgin olive oil that will elevate any dish. Today, I wanted to share one of my favorite recipes in which having a green, high-quality olive oil is a necessity: Yotam Otttolenghi’s burnt eggplant with garlic, lemon and pomegranate seeds from his cookbook, Jerusalem. This recipe is one of Yotam’s many delicious versions of bhaba ganoush.
For this dish, I chose our Casaliva single varietal EVOO from Casa del Tempo Ritrovato in Lake Garda, Italy. The Casaliva varietal has notes of green almond, aromatic herbs and a clear hint of black pepper. It is medium to medium-high pungency, which adds a bright olive flavor to the eggplant without overwhelming it. And while 5 tablespoons of olive oil may seem like a lot, I encourage you to stick with the recipe: The olive oil gives a lush creaminess to the eggplant.
See a video of the recipe here:
]]>
To order some of the EVOOs we tasted here, head to our store. We are happy to safely ship you some of the finest EVOOs available.
]]>Guacamole! We literally ate buckets of guacamole. We found huge, beautiful avocados, and Maripa got to work making an Italian-style guacamole. As you will see, olive oil is a big part of Maripa’s guacamole, and it lends both a ton of flavor and a really smooth consistency. It is different than Mexican guacamole but utterly addictive.
To order some of the EVOOs they are tasting in the session, head to our store. We are happy to safely ship you some of the finest EVOOs available.
]]>Serves 10-12 people. From the the New York Times recipe section by David Tanis.
"This savory pie, called torta pasqualina in Italy, is many times made for special occasions because the preparation is a bit fiddly. The finished product, though, is impressive to behold, and you’re sure to draw compliments from your dining companions. Traditional cooks use a strudel-like pastry, rolled out very thin into a large circle, for the pie. At least four layers are necessary, brushed with oil to achieve a flaky crust. (You can get good results with phyllo dough or ordinary pie dough.)
Make the dough: Put flour in a large mixing bowl. Stir together 1 cup water, 1 teaspoon salt and 4 tablespoons oil, then pour over flour and mix until dough comes together in a rough ball. Turn out onto a floured board and knead until smooth, 2 to 3 minutes, adding more flour if dough is sticky. Wrap and set aside at room temperature for 30 minutes. (May refrigerate overnight and bring to room temperature.)
Make the filling: Bring a large pot of water to a boil. Working in batches, blanch a handful of greens at a time, dropping them into the water until just wilted, then cooling in a colander under running water. Divide greens into 4 balls and squeeze to remove as much water as possible. Chop greens coarsely with a large knife, then squeeze again. There should be about 4 cups cooked greens.
Heat 2 tablespoons oil in a large skillet or wide pot over medium heat. Add onions and a little salt and cook, stirring, until softened, about 5 minutes. Add greens, season generously with salt and pepper, and mix well. Turn off heat. Add nutmeg, ricotta and half the Parmesan and mix. Taste and adjust; it should be highly seasoned. Beat 4 of the eggs. Set aside 3 tablespoons beaten egg; add remaining beaten egg to greens and mix well. Let cool.
Heat oven to 375 degrees. Cut dough into 4 pieces and form into balls. Roll out each ball into a very thin 12-inch circle. Place 1 dough circle on a 12-inch pizza pan lined with parchment. Brush lightly with oil, then lay another dough circle on top. Spoon greens evenly over dough to a 2-inch thickness, leaving a 1-inch border of dough. Smooth the surface. With a soup spoon, make 5 indentations in greens and crack a raw egg into each depression. Sprinkle with remaining Parmesan. Cover with another dough circle and paint lightly with oil. Place last dough circle on top. Using a paring knife, trim any excess dough at perimeter of pie. Fold outer edges together and crimp to seal pie. Paint top with reserved beaten egg. Sprinkle with sugar if desired. Using a paring knife, make 2 or 3 steam vents.
Bake for about 45 minutes, until very well browned. Slide torta onto a cutting board and let cool slightly before slicing. May also be served at room temperature.
Enjoy! Jenny used our Moraiolo EVOO from Tenute Salmareggi for this recipe. It is on sale now. Find it here.
]]>Maripa cooked for us the entire trip, making simple, delicious food with the best, healthiest EVOOs that she brought with her (and that Olioveto is carrying). In this video, she makes a simple tomato sauce for our pasta. She used our cooking EVOO in making the sauce, and we finished the pasta with two distinct EVOOs to taste how different EVOOs enhance the flavor of the dish in different ways.
To order some of the EVOOs they are tasting in the session, head to our store. We are happy to safely ship you some of the finest EVOOs available.[/vc_column_text][vc_empty_space][/vc_column][vc_column][/vc_column][/vc_row]
]]>Serves 4-6 people. From the America's Test Kitchen recipe magazine...
"The dough for this pizza requires a 16-24 hour rest in the refrigerator. You'll get the crispest texture by using high protein King Arthur bread flour, but other bread flours will also work. For the best results, weigh your flour and water. The bread flour should weigh 14 2/3 ournces, regardless of which brand of flour is used. Anchovies give the sauce depth, so don't omit them; they won't make the sauce taste fishy. Use the large holes of a box grater to shred the Parmesan.
For the dough: (1) whisk flour and yeast together in a medium bowl. Add room-temperature water and oil and stir with wooden spoon until shaggy mass forms and no dry flour remains. Cover bowl with plastic wrap and let sit for 10 minutes. Sprinkle salt over dough and mix until fully incorporated. Cover bowl with plastic and let dough rest for 20 minutes. (2) Using your wet hands, fold dough over itself by gently lifting and folding edge of dough toward the middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 4 more times (total of 6 turns). Cover bowl with plastic and let dough rest for 20 minutes. Repeat folding technique, turning bowl each time, until dough tightens slightly, 3 to 6 turns total. Cover bowl with plastic and let dough rest for 10 minutes. (3) Spray bottom of 13 by 9-inch banking pan liberally with oil spray. Transfer dough to prepared pan to spray top of dough lightly with oil spray. Gently press dough into 10 by 7-inch oval of even thickness. Cover pan tightly with plastic and refrigerate for at least 16 hours or up to 24 hours.
4. For the sauce: (1) While dough rests, process all ingredients in blender until smooth, 20 to 30 seconds. (2) Transfer sauce to bowl, cover, and refrigerate until needed (sauce can be refrigerated in airtight container for up to 2 days).
5. For the topping: Brush top of dough with 2 Tablespoons of oil. Spray rimmed baking sheet (including rim) with oil spray. Invert perpared sheet on top of pan and flip, allowing dough to fall onto sheet (you may need to lift pan and nudge dough at 1 end to release). Using your fingertips, gently dimple dough into even thickness and stretch toward edges of sheet to form k15 by 11-inche oval. Spray top of dough lightely with oil spray, cover looslely with plastic, and let rest until slightly puffy, 1 to 1 14/ hours.
6. Thirty minutes before baking, adjust oven rack to lowest position and heat oven to 450F degrees. Just before baking, use your fingertips to gently dimple dough into even thickness, pressing into corners of sheet. Using back of spoon or ladle, spread 1/2 cup sauce in even layer over surface of dough (Remaining sauce can be frozen for up to 2 months).
7. Drizzle 1 Tablespoon extra virgin olive oil over top of sauce and use back of spoon to spread evenly over surface. Transfer sheet to over and bake until bottom of crust is evenly browned and top is lightly browned in spots, 20-25 minutes, rotating sheet halfway through baking. Transfer sheet to wire rack and let cool for 5 minutes. Run knife around rim of sheet to loosen pizza. Transfer pizza to cutting board and cut into 8 rectangles. Toss arugula with remaining 1 Tablespoon oil in bowl. Top pizza with arugula, followed by mozzarella and Parmesan, and serve.
Enjoy! Jenny used our Moraiolo EVOO from Tenute Salmareggi for this recipe. It is on sale now. Find it here.
]]>Spread on the bread, and finish it off with a drizzle of Olioveto's EVOO - Moraiolo from Tenute Salmareggi. And, finally, a light drizzle of Olioveto's 25 year aged Balsamic Vinegar from Alessandro Biagini.
And, it is a perfect vegan option for breakfast! Another easy and delicious recipe to enjoy your fresh EVOO!
Buon Appetito!
We love to talk to you about your favorite extra virgin olive oil uses. Share yours below. Contact us to set up a tasting or tasting party. You can also visit our booth at the upcoming summer farmer’s market in Telluride.
]]>Another easy and delicious recipe to enjoy your scrumptious EVOO! And, really, it doesn't get more simple than this.
Buon Appetito!
We love to talk to you about your favorite extra virgin olive oil uses. Share yours below. Contact us to set up a tasting or tasting party. You can also visit our booth at the upcoming summer farmer’s market in Telluride.
]]>* I also added 2 Tablespoons of Pistachio Pura for extra pistachio flavor, if you can find it.
Spread the topping evenly over the top of the cake. Garnish with chopped pistachios and pomegranate seeds before serving.
Enjoy!
If you would like to have an EVOO tasting/lesson, contact us.[/vc_column_text][/vc_column][/vc_row]
]]>You can substitute a vegan cream cheese, if you want a vegan option!
Another easy and delicious recipe to enjoy your tasty EVOO! And, really, it doesn't get more simple than this.
Buon Appetito!
We love to talk to you about your favorite extra virgin olive oil uses. Share yours here or visit our booth at the upcoming summer farmer’s markets in Telluride and Mountain Village.
If you would like to have an EVOO tasting/lesson, contact us.
Easy and delicious! It doesn't get more simple than that. And, such a creative and taste-filled offering that takes no time to deliver.
Buon Appetito!
We love to talk to you about your favorite extra virgin olive oil uses. Share yours here or visit our booth at the upcoming summer farmer’s markets in Telluride and Mountain Village.
If you would like to have an EVOO tasting/lesson, contact us.
]]>Bring to a boil: 6 cups salted water
Add: 3/4 cup farro
Simmer for 20 to 25 minutes or until tender. Drain and transfer to a bowl. Sprinkle with:1 tablespoon red wine vinegar and salt
Stir and taste. Add more salt or vinegar if needed. Stir in:
Serve at room temperature, or chilled.
Let us know how you do with the recipe!
Also, we love to talk to you about your favorite extra virgin olive oil uses. Share yours here.
If you would like to have an EVOO tasting/lesson, contact us.
]]>
Let us know how you do with the recipe!
Also, we love to talk to you about your favorite extra virgin olive oil uses. Share yours here or visit our booth at the upcoming summer farmer’s markets in Telluride and Mountain Village.
If you would like to have an EVOO tasting/lesson, contact us.
]]>8 oz. fresh goat cheese log
1/2 cup panko bread crumbs
1 tsp. dried thyme
1/2 tsp. freshly ground black pepper
1/4 cup flour
pinch of kosher salt
1 egg, beaten
olive oil for frying
fresh salad greens
high quality balsamic vinegar
fresh extra virgin olive oil for dressing the greens
Dress the greens with Olioveto EVOO, balsamic vinegar, salt and pepper and toss. Portion the greens onto 4 plates and top each with 2 of the goat cheese rounds.
We love to talk to you about your favorite extra virgin olive oil uses. Share yours here or visit our booth at the upcoming summer farmer’s markets in Telluride and Mountain Village.
If you would like to have an EVOO tasting/lesson, contact us.
]]>