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Sautéed Pears with Bacon & Mustard Dressing

Posted by on Dec 12, 2016 in Recipes, Sides | 0 comments

This recipe was adapted from Bon Appetit and features a beautiful fusion of pears, walnuts and bacon!  Lots of possible combinations using Olive Us oils, balsamics and/or sea salts would create a magical dish! You could even try some of the Blood Orange Olive Oil and/or a small sprinkle of one of our smoked sea salts to finish! Ingredients: 6 ounces slab bacon, sliced 1/4 inch thick, slices cut into 1/4 inch pieces 4 ripe but firm Bosc pears, quartered, seeds removed Kosher salt, freshly ground pepper 1 Tablespoon Olive Us Champagne Wine Vinegar 1 Tablespoon whole grain mustard 3 Tablespoons plus 2 teaspoons Olive Us Walnut Oil or olive oil (i.e. – single varietal EVOO, Blood Orange, etc) 1/2 cup unsalted, roasted walnuts Sliced chives (for serving) Preparation: Cook bacon in a large skillet over medium, stirring occasionally, until golden brown and crisp around edges, 10–12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 Tbsp. bacon fat from skillet. Season pears with salt and pepper and cook in skillet with bacon fat over medium-high, turning occasionally, until golden brown and starting to soften (they should be slightly firm at cores), 5–7 minutes. Transfer to a platter; let cool. Meanwhile, whisk vinegar, mustard, and 3 Tbsp. oil in a small bowl to combine; season dressing with salt and pepper. Toss walnuts with remaining 2 tsp. oil in another small bowl; season with salt. Drizzle dressing over pears and scatter walnuts and bacon on top. Just before serving, top with chives. This can be made 3 hours ahead (omit chives until just before serving), tightly wrapped and stored at room temperature. Makes 8 servings.   (Original recipe by C Morocco / Photograph by C...

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Garlic Smashed Potatoes

Garlic Smashed Potatoes

Posted by on Nov 9, 2016 in Recipes, Sides | 0 comments

Amazingly easy and oh so delicious!  The potatoes can be smashed finely or coarsely and will be equally yummy! 1 lb potatoes (i.e. – russet, new potatoes, etc.) 1/4  – 1/2 cup Olive Us Garlic Olive Oil (or combination…1/4 cup Rosemary Fused or Tuscan Herb olive oil, etc.) 2 sprigs fresh rosemary (omit if Rosemary olive oil is used) Sea Salt to taste (i.e. – lots of options to play with…Olive Us Rosemary, Garlic, Smoked Applewood, etc.) Cracked pepper to taste Directions: Preheat oven to 350 degrees.  Line a 9 x 13” baking pan with parchment paper. Prep potatoes. If using russet potatoes, peel before cutting. If using new potatoes, yellow or red potatoes, wash but no need to peel.  Cut into 2 inch pieces.  Steam or boil potatoes 8-10 minutes or until fork tender. Put potatoes onto the baking pan and spread evenly.  Smash the potatoes to desired consistency using a potato masher.  Drizzle olive oil on the potatoes, sprinkle with rosemary, salt and pepper. Bake for 20 minutes or so until the tops of the potatoes are crispy and golden.  Remove from oven and serve as is or mix together before serving. Add another little drizzle of garlic olive on top if desired.   Adapted from The Olive Oil & Vinegar Lover’s Cookbook by Emily...

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Roasted Butternut Squash with Sage & Toasted Pumpkin Seed Pesto and Ricotta Salata

Roasted Butternut Squash with Sage & Toasted Pumpkin Seed Pesto and Ricotta Salata

Posted by on Sep 17, 2016 in Recipes, Salads & Dressings, Sides | 0 comments

For the Roasted Butternut Squash: 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 Tablespoons of robust Olive Us UP Extra Virgin Olive Oil (such as Picual, Picholine, Coratina, etc.) 2 Tablespoons of Olive Us Gravenstein Apple White Balsamic (or Cranberry Pear White Balsamic or another fav!) 1 teaspoon sea salt freshly ground pepper Preheat the broiler or oven to 500 F. and adjust rack to the highest position in the oven. Combine the oil and vinegar in a bowl large enough to hold the butternut squash.  Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the mixture and arrange the squash in a single layer on a shallow, lined baking sheet.  Liberally season the squash with salt and pepper. Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown. Toasted Pumpkin Seed & Sage Pesto: 1/4 cup tightly packed fresh sage leaves 1/3 cup  + 1/4 cup shelled, toasted pumpkin seeds 1/3 cup Olive Us super fruity medium intensity UP Extra Virgin Olive Oil or an infused olive oil such as Wild Mushroom & Sage Olive Oil, Milanese Gremolata Olive Oil, or Garlic Olive Oil 1/3 cup + 1/3 cup ricotta salata, feta, or grated Pecorino can be used as a substitute sea salt and pepper to taste In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese.  Process until the paste is fine in consistency.  Season with salt and pepper to taste. To Assemble: Arrange the butternut squash on a decorative platter.  (i.e. – you can build tall stacks with the butternut squash sticks as shown in the photo). Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese.  Serve warm. Serves 4-6...

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Savory EVOO Roasted Tomatoes! More than a Recipe…it’s an Event!!

Savory EVOO Roasted Tomatoes! More than a Recipe…it’s an Event!!

Posted by on Aug 31, 2016 in Blog, Mains, Marinades, Rubs & Sauces, Other, Recipes, Sides, Soups & Stews | 0 comments

SAY WHAT?!?! CHRISTMAS CAME EARLY TO THE OKANAGAN?! …ok so maybe not Santa Clause, but these beauty roasted tomatoes, fresh from Davison Orchards, in Vernon, and en-robed in Olive Us EVOO (extra virgin olive oil), are a treat to last the winter!  So much fun to pick the tomatoes with family or friends! Jan loves picking tomatoes with her mom, Pat, an ever enthusiastic pal in any adventure!! Rich with flavour and healthy as could be, here’s the recipe for year-round goodness. – approximately 15 lbs Roma tomatoes (or, enough to cover 3 roasting pans when cut in half) – 3 heads garlic – 2 sprigs fresh Rosemary – 1 1/2 – 2 Cups Olive Us EVOO (garlic, Coratina, etc.) plus a bit part way through cooking – 1/4 Cup Olive Us Rosemary Fused Olive Oil – 2 teaspoon Olive Us Himalayan pink sea salt – fresh ground pepper to cover tomatoes Preheat oven to 400°F Convection bake (when baking multiple pans).  Regular oven is fine for smaller batches! Get out three roasting pans that will fit on two racks in oven at the same time (or two large)* & make sure these pans are at least 1.5 inches deep or liquid will spill out* Rinse tomatoes. Diagonally slice each tomato in half, placing it cut side up in one of three roasting pans. Place larger tomatoes towards the edge when possible. Overlap of larger tomatoes with small is fine; they will look crowded. Once the pans are full, de-stem rosemary so that you have little sprigs and tuck them under the tomatoes to avoid burning. With the side of a large knife, partially crush garlic cloves and place in gaps (avoiding the outside of pan as they are more prone to burning there). Drizzle each pan with Olive Us Rosemary Fused olive oil and then with the remaining EVOO (garlic or a single varietal). Sprinkle with Himalayan pink sea salt and evenly grind pepper over the pans. Place pans in oven, do not cover with foil. After one hour, reduce temperature to 350°F and drizzle with a bit more EVOO. Continue cooking for another 2 hours. Tomatoes may be slightly burnt and very reduced in size, with liquid and olive oil in the bottom of the pan. Once cooled, transfer tomatoes (along with any liquids) into freezer bags/containers and freeze. Whenever you need tomato sauce just take some out and heat in a pan for an instant duo with pasta (can leave whole or blend with some cream and stock to make a sauce, or add spicy Italian sausage, etc)! Fantastic in soups, stews or anything where you want that fabulous flavour! Makes such a delicious snack right out of the oven that you just may end up with two pans instead of three!...

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Marinated Ginger Lime Chicken Thighs

Marinated Ginger Lime Chicken Thighs

Posted by on Aug 25, 2016 in Mains, Marinades, Rubs & Sauces, Recipes, Sides | 0 comments

Thanks to Chef Jason Folk for creating these delicious kabobs for a charity golf event hosted by Olive Us Oil & Vinegar Tasting Room and Gumtree Catering.  Shown here on the fabulous Mongolian Grill by Rupp Metal Works from Salmon Arm, B.C.! 2 pounds boneless, skinless chicken thighs;  cut into 1” cubes Marinade: 1” piece fresh ginger, grated or minced 4 cloves garlic, minced or grated 1 teaspoon chili flakes 3 Tablespoons soya sauce 1/4 bunch cilantro, chopped 1/4 lime, juiced 5 Tablespoons Olive Us Honey Ginger White Balsamic 5 Tablespoons Olive Us Persian Lime Olive Oil Olive Us Thai Ginger Sea Salt, to finish (optional) Directions: Mix together all ingredients and toss with chicken.  Let marinade 12-24 hours.  Chicken can then be skewered and grilled on the BBQ.  Serve over Asian Coleslaw and sprinkle with Olive Us Thai Ginger Sea Salt before serving....

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Torn Basil, Heirloom Tomatoes & Mozzarella Fresca Salad

Torn Basil, Heirloom Tomatoes & Mozzarella Fresca Salad

Posted by on Aug 13, 2016 in Recipes, Salads & Dressings, Sides, Starters | 0 comments

It doesn’t get easier or more elegant than this! Using mouth-watering heirloom tomatoes right at their peak-of-ripeness with the freshest olive oil in the world makes an incredible combination! 6 cups baby arugula washed, spun dry 2 cups of sliced heirloom tomatoes 1/3 cup freshly torn basil leaves 1/2 small red onion, very thinly sliced 1/2 pound mozzarella fresca, thinly sliced or bocconcini sliced in half 1/2 cup Olive Us Ultra Premium (UP) extra virgin olive oil 2 Tablespoons Olive Us Champagne Vinegar 2 Tablespoons Olive Us Apricot White Balsamic  (or white balsamic of choice) 1 teaspoon grainy mustard 1/2 teaspoon salt freshly ground pepper to taste   Directions:  Combine the Champagne vinegar and white balsamic in a small bowl and place the red onions in the bowl to quickly “pickle” for 5 minutes or up to 10 minutes.  The vinegar will turn a light shade of pink.  Remove the onions and reserve.  Whisk the mustard and salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion.   Just before serving dress the baby arugula with just a few drizzles of the vinaigrette.  Arrange the dressed arugula in layer in a shallow, wide bowl or platter.  Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top.  Add a few more drizzles of the viniagrette and fresh cracked pepper to taste.  Serve immediately with crusty bread to mop up any dressing left on the platter/bowls.   Serves...

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