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Posts by OliveOilGuru

OliveOilGuru
248 posts

Roasted Parmesan Veggie Bites

OliveOilGuru
This kicked up version of roasted veggies is delicious with broccoli or cauliflower. Works great with any of our single varietal extra virgin olive oils (EVOO) or many of our lovely fused or infused olive oils. The parmesan adds a savory touch and crunch. Ingredients: – Approx. 1 1/4 lb cauliflower or broccoli florets (or…

Olive Us Herb & Prosciutto Pork Tenderloin

OliveOilGuru
This recipe is delicious, easy and quick, but don’t let its simplicity fool you!  The taste and presentation are wonderful! Ingredients: 2 port tenderloins (2 1/2 to 3 pounds or 1 – 1 1/2 kg total) 1 Tablespoon (15mL) chopped fresh thyme leaves 1 Tablespoon (15mL) minced fresh rosemary leaves 2 teaspoons (10mL) kosher salt (or get…

Olive Us Smoky Maple Grilled Salmon

OliveOilGuru
We’ve enjoyed this salmon marinade so much that Ray fired up our Mongolian grill* to prepare samplers of this delicious salmon for hundreds of guests at the ‘Taste of the Okanagan’ street festival in downtown Vernon!  For that event, we were fortunate to use beautiful salmon provided by Fisherman’s Catch in Vernon. Their fish is…

Lemon Parsley Mafaldine Pasta with Prawns & Olive Us Pesto

OliveOilGuru
We LOVE pesto!!  On tonight’s menu is pesto and prawns! This is an easy and fast meal with delicious homemade pesto. Olive Us Pesto recipe: 1 1/2 ounces Parmesan Reggiano or Grana Padano (shredded or cut into 1/2″ cubes), approximately 1/4 cup grated 1/3 cup slivered almonds (or walnuts or pine nuts) 2-3 cloves of…

Confit of Tomatoes, Peppers, & Sweet Red Onions

OliveOilGuru
Ingredients 1 1/2 pounds small whole sweet tomatoes such as cherry or grape 1 large red onion, sliced thin 1 red bell pepper or several smaller sweet red peppers such as Marconi, sliced thin or halved if smaller 8 large garlic cloves 1 – 2″ sprig fresh rosemary, leaves only, stem discarded (optional) 1/2 cup…

Fresh Dill Infused Pappardelle Pasta

OliveOilGuru
2 cups all purpose flour 1 cup semolina flour 4 large eggs, whisked 2 tablespoons Olive Us Wild Fernleaf Dill Olive Oil 1 tablespoon finely minced fresh dill (optional) In a large bowl or the bowl of a food processor, mix together the flour.  Make a well in the center of the flour if not…

Asparagus, Ham and Gruyère Frittata with Ultra Premium EVOO

OliveOilGuru
Ingredients: 1 1/2 pounds Yukon Gold potatoes, unpeeled, washed, cut into 1″ pieces 2 cups fresh asparagus spears, woody parts trimmed, cut into 1″ pieces (spinach works too) 1 bunch green onions finely chopped – you could also opt for shallots or onion here instead 1 cup Canadian bacon or smoked ham cut into 1″…

Kale Chips with Wildfire Smoked Sea Salt

OliveOilGuru
This easy recipe features our WildFire Sea Salt, a mouthwatering blend of crisp & clean Northwest sea salt combined with fresh garlic and rosemary, all smoked over hand-picked Pecan wood. Ingredients: 1 Package Baby Kale (prewashed if available) per batch 1 Tbsp Olive Us Ultra Premium Extra Virgin Olive Oil (single varietal, fused or infused)…

Caramelized Vegetable Croquettes with Gremolata Hollandaise Sauce

OliveOilGuru
2 cups coarsely mashed Yukon Gold potatoes 1 cup broccoli florets, coarsely chopped 1 cup cauliflower florets, coarsely chopped 1 medium shallot, thinly sliced 2 cloves garlic, minced 1/2 cup + 2 tablespoons Olive Us robust Extra Virgin Olive Oil (EVOO) such as Picual, for sautéing & frying 1/3 cup cherve (fresh goat cheese) crème…

Apple Pepper Lime & Mango Chicken Pitas

OliveOilGuru
Make these simply delicious Apple Pepper Lime & Mango Chicken Pitas using leftover Apple Pepper Chicken (see recipe in “Mains” section)! Dice up any leftover chicken from the Apple Pepper Chicken recipe . Place some of the chicken mixture in pita halves, add lettuce and enjoy! Nothing else is needed as the chicken has so much flavor.…