White Chocolate & Persian Lime Olive Oil Fudge

whitechocolatefudge
This fudge is perfect for the upcoming holiday season! Using decadent white chocolate and the sweet citrus of our Persian Lime Olive Oil, this uniquely flavored white chocolate fudge will surely impress.

White Chocolate & Persian Lime Olive Oil Fudge
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Ingredients
  1. ¼ cup Persian Lime Olive Oil
  2. ¼ cup unsalted butter
  3. ¾ cup plain Greek yogurt (or sour cream)
  4. 2 cups miniature marshmallows
  5. ½ lb white chocolate morsels
  6. 3 tablespoons fresh lime juice
  7. Finely grated zest of two limes, about 1 tablespoon
  8. 1 cup granulated sugar
Baking Supplies Needed
  1. Candy thermometer
Instructions
  1. Grease an 8" x 8" square baking pan.
  2. Combine sugar, lime zest, Persian Lime Olive Oil, lime juice, butter, and greek yogurt in a 2 quart saucepan. Place over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly.
  3. Continue boiling over medium heat or until a candy thermometer reaches 238°F.
  4. Remove from heat and stir in marshmallows and white chocolate until melted and mixture is smooth.
  5. Immediately pour fudge into greased pan. Let stand about 10 minutes until the top is firm to touch. Using a knife, score the top of the fudge to form fudge squares.
  6. Refrigerate for about 1 hour.
  7. When the fudge is cool and firm, cut out the squares.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Butternut Squash Ravioli with Roasted Walnut Oil

butternutsquashravioli
Oh my gourd! Try this delicious butternut squash ravioli recipe for a fall-flavor infused meal. This quick and easy cheesy dish uses fresh sage and our Roasted Walnut Oil.

Butternut Squash Ravioli with Roasted Walnut Oil:
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Ingredients
  1. 16 oz bag Butternut Squash Ravioli
  2. Roasted Walnut Oil
  3. 3/4 of a stick of butter
  4. Handful fresh sage leaves
  5. 1/4 cup chopped roasted walnuts
  6. 1/4 cup grated Parmesan Cheese
  7. 1/2 butternut squash, cubed
Instructions
  1. Cook ravioli according to package directions.
  2. Heat butter until slightly brown, then add fresh sage leaves and butternut squash cubes.
  3. When done cooking, drain pasta and place on plates.
  4. Pour butter/sage/squash over the pasta and then sprinkle with roasted walnuts.
  5. Drizzle with Roasted Walnut Oil and top with grated Parmesan cheese.
Notes
  1. Substitute our Hojiblanca Olive Oil for the butter in this recipe. Use 1/2 cup + 1 tablespoon of olive oil in place of the butter.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Our handcrafted, Roasted Walnut Oil is made in Saumur, France strictly following 150 year-old traditional methods. Slowly roasted to perfection, then expeller-pressed and lightly filtered. It adds a rich walnut taste to salad dressing, pasta, grilled meat, fresh baked pastries and makes a great bread dip. 
     
    Tip: Shakeup with equal amounts of our Red Apple or Blackberry-Ginger Balsamic Vinegars for an unforgettable vinaigrette!

Easy Olive Oil Garlic Aioli

garlicaioli
This super easy olive oil garlic aioli will add a gourmet flare to any meal! Try it on a delicious turkey burger, or as a dipping sauce to your favorite fish or crab. This versatile and tasty condiment will surely wow your taste buds.

Easy Olive Oil Garlic Aioli
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Ingredients
  1. 2 garlic cloves, pressed
  2. 1/4 teaspoon (or more) coarse kosher salt
  3. 1/2 cup mayonnaise
  4. 2 tablespoons Castile Olive Oil
  5. 1 tablespoon fresh lemon juice
Instructions
  1. Mash garlic and 1/4 teaspoon salt in small bowl until paste forms.
  2. Whisk in mayonnaise, Castile Olive Oil, and lemon juice.
  3. Season to taste with coarse salt and pepper.
  4. Cover and chill for 30 minutes.
Notes
  1. This recipe can be made 1 day ahead, and should keep for a few days in the refrigerator.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Pomegranate Balsamic Granola Bars

granolabar
Do-it-yourself granola bars are a healthier alternative to a powerful and convenient snack! Rich with oats, grains, and nuts, this healthy breakfast or snack is worth the cook time. This recipe uses our sweet Australian Barnea EVOO and Pomegranate Balsamic Vinegar.

Pomegranate Balsamic Granola Bars
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Ingredients
  1. 1 1/2 cups uncooked regular oats
  2. 1 cup high-fiber cereal
  3. 1 cup chopped toasted walnuts
  4. 1 cup chopped dried banana chips
  5. 1/2 cup chopped dried pineapple
  6. 1/2 cup unsweetened shredded or flaked coconut
  7. 1/2 cup oat bran
  8. 1/2 teaspoon salt
  9. 1/4 cup firmly packed light brown sugar
  10. 1/4 cup honey
  11. 4 teaspoons Pomegranate Balsamic Vinegar
  12. 1 tablespoon agave nectar
  13. 2 tablespoons Barnea Olive Oil
  14. 1 teaspoon vanilla extract
  15. 2 large egg whites
  16. Parchment paper
Instructions
  1. Preheat oven to 300°F.
  2. Stir together uncooked oats, cereal, walnuts, banana chips, pineapple, coconut, oat bran, and salt in a small bowl.
  3. Microwave brown sugar, honey, agave nectar, Pomegranate Balsamic, olive oil, and vanilla in a large microwave-safe bowl at HIGH 1 minute.
  4. Pour warm honey mixture over oat mixture, stirring to coat.
  5. Whisk egg whites, and stir into oats mixture.
  6. Press into a lightly greased parchment paper-lined 9-inch square pan.
  7. Bake 50 minutes or until brown.
  8. Cool completely in pan on a wire rack (about 45 minutes).
  9. Cut into 16 squares.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • This balsamic lends its deep rich flavors and crisp acidity to create a complex yet excellently balanced dressing and condiment. Research is continually demonstrating the healthy attributes of the pomegranate fruit, and this is the tastiest way to enjoy those benefits.
     
    Tip: The intense sweet-tart flavor of the pomegranate is a perfect match for hearty meats like lamb and duck. Use alone, or whisked together with your favorite oil over a mixed green salad with pomegranate seeds, toasted nuts and feta cheese.

Healthy Olive Oil Grilled Cheese Sandwich

grilledcheese
Tomato soup and grilled cheese are a perfect pair. Try this recipe with our Cream of Roasted Red Pepper Tomato Soup recipe for a wonderful, warming meal.

Healthy Olive Oil Grilled Cheese
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Ingredients
  1. 2 slices whole wheat bread
  2. 1-2 slices of cheese
  3. 2 tsp Hojiblanca Olive Oil
Instructions
  1. Preheat a small nonstick fry pan over medium low heat.
  2. Place cheese slices (enough to cover bread) between 2 slices of wheat bread.
  3. Once fry pan is warm drizzle with 1 teaspoon extra virgin olive oil, slightly tilt pan back and forth to evenly spread oil.
  4. Place the sandwich in oil, cover with a lid and cook until bottom is golden, about 2 minutes.
  5. Lift sandwich with a spatula an add remaining 1 tsp olive oil to fry pan.
  6. Flip sandwich and cook opposite side until golden.
  7. Serve immediately.
Notes
  1. This grilled cheese recipe is perfectly paired with our Cream of Roasted Red Pepper Tomato Soup with Tuscan Herb Olive Oil recipe.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Greek Lemon Oregano Roasted Potatoes with Olive Oil

potato-wedges
These roasted potato wedges make a tasty addition to any meaty entree. Using our light to medium intensity Arbosana Olive Oil, this recipe will please the whole family.

Greek Lemon Oregano Roasted Potatoes with Olive Oil
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Prep Time
5 min
Cook Time
1 hr 15 min
Prep Time
5 min
Cook Time
1 hr 15 min
Ingredients
  1. 4 large russet potatoes, cut lengthwise into sixths
  2. 1/4 cup freshly squeezed lemon juice
  3. 1/4 cup Arbosana Olive Oil
  4. 1/4 cup water
  5. 4 teaspoons dried oregano
  6. 4 teaspoons kosher salt
  7. 2 teaspoons lightly packed lemon zest
  8. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Heat the oven to 450°F and arrange a rack in the middle.
  2. Place potatoes in a single layer on a baking sheet.
  3. Mix together the rest of the ingredients and brush the entire mixture over the potatoes.
  4. Bake until potatoes are well browned and crispy on all sides, turning halfway through, about 1 hour and 15 minutes.
The Olive Crush https://www.theolivecrush.com/

Products Used In this Recipe

Lemon, Parmesan and Black Pepper Popcorn

popcorn
Try a new, flavorful rendition of a household favorite snack – POPCORN! This lemon, Parmesan and black pepper popcorn uses our Hojiblanca Olive Oil for cooking and as a substitute for butter.

Lemon, Parmesan and Black Pepper Popcorn
Serves 6
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. ⅓ to ½ cup yellow popcorn kernels (enough to cover the bottom of the pan in a single layer)
  2. 2 to 3 tablespoons Hojiblanca extra-virgin olive oil (enough to coat the bottom of the pan in a shallow layer)
  3. Zest of 1 small lemon, preferably organic
  4. ¼ cup finely grated Parmesan cheese
  5. Freshly cracked black pepper, to taste
  6. Fine grain sea salt, to taste
Instructions
  1. Place a large serving bowl near the stove. Pour the Hojiblanca Olive Oil into a large, heavy-bottomed pan with a lid (a medium-sized Dutch oven is perfect for this).
  2. Turn the heat up to medium-low, add 2 kernels of corn, and cover.
  3. Once the kernels pop, remove the pan from heat and pour in the remaining popcorn kernels. Cover the pot and shake lightly to distribute the kernels evenly.
  4. Let the kernels warm for one minute.
  5. Cook over medium-low heat, shaking the pot occasionally.
  6. Once the kernels start popping like crazy, crack the lid so the popcorn stays crisp.
  7. Cook until the popping sound slows to about one pop per every few seconds.
  8. Remove the pan from heat and dump the popcorn into the bowl.
  9. Use a Microplane or other small grater to grate some lemon zest and Parmesan over the bowl of popcorn, to taste.
  10. Add pepper and salt to taste. Drizzle Hojiblanca extra-virgin olive oil over the top and shake to distribute among popcorn.
  11. Serve!
The Olive Crush https://www.theolivecrush.com/

Products Used in this Recipe

Olive Oil Baked Salmon with Rosemary and Garlic

rosemarysalmon
This quick and easy salmon recipe calls for fresh ingredients with flavors that complement fresh salmon, and uses our Chemlali Tunisian Organic Olive Oil that is rich with flavor. This heart healthy recipe is sure to become another one of your go-to meals.

Olive Oil Salmon with Rosemary and Garlic
Serves 2
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Prep Time
5 min
Cook Time
11 min
Total Time
15 min
Prep Time
5 min
Cook Time
11 min
Total Time
15 min
Ingredients
  1. Two fresh salmon fillets
  2. Two sprigs fresh rosemary
  3. One clove of garlic
  4. Chemlali Tunisian Organic Olive Oil
  5. Salt and pepper
Instructions
  1. Preheat your oven to 425 degrees.
  2. Drizzle the salmon fillets with Chemlali Tunisian Organic Olive Oil.
  3. Mince the rosemary and garlic and spread them onto the salmon fillets.
  4. Place the fillets on a baking sheet. You can use parchment paper if you would like. This can make cleaning up your sheet easier.
  5. Bake for 11 minutes. Salmon is cooked when it can be flaked apart with a fork.
  6. Salt and pepper to taste.
The Olive Crush https://www.theolivecrush.com/

Products Used in this Recipe

Honey Lemon Chicken & Carrots

Honey Lemon Chicken
This delicious, sweet chicken recipe has unique seasonings and healthy vegetables. Less than an hour from start to finish, this recipe is definitely one to save.

Honey Lemon Chicken and Carrots
Yields 4
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Ingredients
  1. 2 pounds boneless skinless chicken (thighs or breasts)
  2. 1 onion chopped
  3. 2-3 garlic cloves minced
  4. 1 pound carrots chopped in rounds
  5. 2 teaspoons salt
  6. 3/4 teaspoon cinnamon
  7. 1 teaspoon paprika
  8. 1/2 teaspoon black pepper
  9. 2 tablespoons California Mission Olive Oil
  10. 1/2 cup warm water
  11. 1/4 cup lemon juice
  12. 2 tablespoons honey
Instructions
  1. Mix together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper.
  2. Wash chicken thighs with some wine or water. Pat dry and rub cinnamon mixture on chicken.
  3. In a large heavy pan heat California Mission Olive Oil on medium high heat. Brown the chicken on both sides for about 5 minutes.
  4. Remove chicken and keep covered. Add the onion and carrot and sauté until onion is soft. Add the garlic and sauté for about 30 seconds to a minute.
  5. In the ½ cup of warm water add the honey and lemon juice and stir until honey is dissolved.
  6. Put back the chicken in the pan spreading among carrots and add the honey lemon mixture.
  7. Simmer on medium to low heat covered until carrots are cooked for about 25 to 30 minutes.
  8. Serve warm by itself, or over a bed of rice or salad greens.
Adapted from Olive Tomato
Adapted from Olive Tomato
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Bred by early California missionaries, this first cold pressed Manzanillo is a limited production. This sweet and buttery late harvest mission oil comes to us from an award winning artisan producer in California. Mission is California’s most popular olive, producing light tasting oil known for delivering a mere hint of fruit and no spiciness.
     
    Tip: This easy to use oil will fit in almost anywhere and will be perfect with all of our balsamic or regular vinegars. If you are using dipping spices, this EVOO will let the flavors of your special blend stand out. Use Mission EVOO any time you want a light flavor. It can be used in baking as a substitute for butter or canola oil and can easily be used on toast with jams, tapenades and all bread toppers.

Morning in Tuscany Eggs

tuscaneggs
How about a morning in Tuscany to start off your day? Try these Tuscan eggs with our Tuscan Herb Olive Oil to add a little zest to your breakfast.

Morning in Tuscany Eggs
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Ingredients
  1. 3 Tablespoons Tuscan Herb Olive Oil
  2. 1 large yellow onion, peeled and chopped
  3. 1 1/4 lb plum tomatoes, peeled and chopped (or one 14 oz can of diced tomatoes)
  4. 6 organic brown eggs
  5. Sea salt and freshly ground pepper
Instructions
  1. Heat Tuscan Herb Olive Oil on medium heat in a nonstick skillet.
  2. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes.
  3. Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.
  4. Whisk the eggs in a bowl until well blended. Season with a little salt and pepper.
  5. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon.
  6. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes.
  7. Turn out onto a serving plate. Drizzle more Serve immediately.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Our Tuscan Herb Olive Oil is an amazing proprietary blend of several herbs including Oregano, Basil, Garlic, and Rosemary. A total of 6 different herbs were selected, and then their essential oils were added in a precise ratio to a very high quality Olive Oil. The result: a superior Bread Dipping and Seasoning Oil that exhibits a superlative balance of fresh herb flavors. This is one our best-sellers!
     
    Tip: Pour it straight from the bottle for bread dipping, and to season grilled or roasted vegetables, meats and potatoes. Drizzle it on, after cooking or grilling to release the maximum amount of flavor. For a quick herb salad dressing, mix it 2 or 3 to one with our Premium White, Sicilian Lemon White, Aceto Balsamico di Modena 4 Leaf or even our Fig Balsamic Vinegar.