Greek Yogurt Lime Dressing

Greek Yogurt Lime Dressing

This super simple greek yogurt dressing recipe, using our Persian Lime Olive Oil, makes a great, creamy, salad dressing or sweet pasta topper. You can even try it as a chip or vegetable dip! Or fill it with fruit and eat it on its own!

Greek Yogurt Lime Dressing
Write a review
Print
Ingredients
  1. 1/4 cup plain greek yogurt
  2. 1/4 cup Persian Lime Olive Oil
  3. 1/4 cup lime juice
  4. 1/4 cup Sicilian Lemon Balsamic Vinegar
  5. Sea Salt or Smoke Sea Salt to taste
  6. Freshly ground black pepper to taste
Instructions
  1. Whisk together the yogurt, Persian Lime Olive Oil, lime juice and Sicilian Lemon Balsamic Vinegar in a bowl.
  2. Salt and pepper to taste.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Olive Oil Marshmallow Creme

Olive Oil Marshmallow Creme
Marshmallow creme has found its place on the Thanksgiving dinner table, so why not add a healthy version of it to your cooking list? This recipe is great to spread over sweet potatoes and yams, or to mix with or top your Jello gelatin dishes. If you have any leftovers, try it with a bit of cocoa powder to top your coffee.

Olive Oil Marshmallow Creme
Write a review
Print
Ingredients
  1. 4 egg whites, at room temperature
  2. Pinch of salt
  3. 1/3 cup water
  4. 1/3 cup honey or light corn syrup
  5. 1 cup organic sugar
  6. 1/4 teaspoon vanilla beans
  7. 1/4 cup Arbequina Extra Virgin Olive Oil
Instructions
  1. In a saucepan, combine water, corn syrup, and sugar and set over medium-high heat.
  2. Use a candy thermometer to monitor the temperature, allowing it to reach no more than 245°F.
  3. Meanwhile, in a mixer with the whisk attachment, beat the egg whites with the pinch of salt on the highest speed. It is important for the egg whites to be at room temperature in order for them to reach their maximum volume.
  4. Continue to beat until stiff, glossy peaks form.
  5. When the sugar/corn syrup mixture reaches 245°F, remove it from the heat.
  6. Reduce the mixer speed to low and slowly pour the sugar syrup into egg whites. Once all the syrup has been added, increase the speed to medium-high and add olive oil and the vanilla beans.
  7. Mix until cool; the bottom of the mixing bowl will be cool to the touch, this should take about 5 minutes.
  8. Store in the refrigerator.
The Olive Crush https://www.theolivecrush.com/

Products Used in This Recipe

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
Write a review
Print
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

Fresh Roma Tomato Sauce

romafeatured
 
If you’re looking for a delicious homemade pasta sauce, this is it! Using sweet Roma tomatoes and our popular Hojiblanca extra-virgin olive oil, this pasta sauce will work great with any dish.

Ingredients

  • 16 (approximately 2 1/4 pounds) Roma tomatoes
  • 1/4 cup Hojiblanca extra-virgin olive oil
  • 8 scallions, chopped
  • 1/4 cup white wine
  • 3/4 tsp. kosher salt
  • 2 Tbsp. unsalted butter
  • 8 large fresh basil leaves, chiffonade (rolled like a cigarette and sliced thinly)
  • Freshly grated Parmesan cheese

Directions

  1. Cut the tomatoes in quarters and set aside in a bowl.
  2. Heat a saucepan on medium-high heat until hot. Add the olive oil and scallions and cook for 5 minutes.
  3. Add wine and cook down more than half. Add the cut up tomatoes and salt.
  4. Simmer for 40 minutes at a slow, bubbly simmer.
  5. In a food processor, puree the tomatoes a batch at a time for about 1 minute each time.
  6. In a separate saucepan, strain the tomatoes through a chinoise or strainer with holes small enough to catch the seeds. (Do not use a mesh strainer with tightly wound, small mesh—the holes are too small and the tomatoes will be too liquid. You want holes just large enough to strain the skin and seeds.)
  7. Add butter and taste to see if it needs more salt.

Serving suggestions:

Cook 8 ounces of your favorite semolina pasta (I like penne, farfalle or linguine with this sauce). Remember to salt the pasta water. Drain pasta well, pour into a large, warmed pasta bowl, ladle on one or two helpings of the sauce and mix, ladle on more sauce on top and sprinkle with plenty of freshly grated Parmesan cheese and chopped fresh basil.

Or, you can serve the sauce as-is for a delicious bowl of hot or cold soup! I like to sprinkle some homemade croutons over the top. Garnish the soup with plenty of fresh basil, a pinch of kosher salt, cracked pepper and a drizzle of olive oil over the top. A dollop of sour cream is optional.

Products Used In This Recipe