Roasted Eggplant & Feta Dip

Roasted Eggplant & Feta Dip Recipe | The Olive Crush
Try this Greece-based roasted eggplant & feta dip recipe with toasted pita crisps or as a sandwich spread! This recipe makes 12 servings (1/2 cup each) so is great to share with your friends and family.

Roasted Eggplant & Feta Dip
Serves 12
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 1 medium eggplant (about 1 pound)
  2. 2 tablespoons lemon juice
  3. 1/4 cup Italian Pendolino Casaliva Reserve Extra Virgin Olive Oil
  4. 1/2 cup crumbled feta cheese, preferably Greek
  5. 1/2 cup finely chopped red onion
  6. 1 small red bell pepper, finely chopped
  7. 1 small chile pepper, such as jalapeño, seeded and minced (optional)
  8. 2 tablespoons chopped fresh basil
  9. 1 tablespoon finely chopped flat-leaf parsley
  10. 1/4 teaspoon cayenne pepper, or to taste
  11. 1/4 teaspoon Whole Spice Himalayan Pink Sea Salt
  12. Pinch of sugar (optional)
Instructions
  1. Position oven rack about 6 inches from the heat source; preheat broiler.
  2. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
  3. Put lemon juice in a medium bowl.
  4. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.)
  5. Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt.
  6. Taste and add sugar if needed (see note).
  7. Service with pita crisps or use as a sandwich spread.
Notes
  1. Make Ahead Tip: Cover and refrigerate for up to 2 days
  2. Note: Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it's a touch bitter, you can remedy that with a little sugar.
Adapted from Eating Well
Adapted from Eating Well
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

5-Minute Broccoli with Feta Cheese and Kalamata Olives

This recipe is a great side dish that is made using a healthy steaming method that makes broccoli taste great. With this recipe you will benefit from health-promoting sulfur compounds and get a healthy dose of vitamins and nutrients.

5-Minute Broccoli with Feta Cheese and Kalamata Olives
Serves 2
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 1 lb broccoli
  2. 3 tbsp crumbled feta cheese
  3. 6 kalamata olives, sliced or chopped
Mediterranean Dressing
  1. 3 tbsp The Olive Crush Organic Picual Extra Virgin Olive Oil
  2. 2 tsp lemon juice
  3. 2 medium cloves garlic
  4. Himalayan Pink Sea Salt and pepper to taste
Optional
  1. 1/2 red onion sliced, add to steamer with stems or 2 minutes before florets
  2. 5 drops soy sauce
  3. 2 tbsp sunflower seeds
Instructions
  1. Fill the bottom of the steamer with 2 inches of water.
  2. While steam is building up in steamer, cut broccoli florets into quarters. Peel stems and cut into 1/4-inch pieces. Let florets and stems sit for 5 minutes to bring out their hidden health benefits.
  3. Chop or press garlic and let sit for at least 5 minutes.
  4. Steam stems for 2 minutes before adding the florets.
  5. Transfer to a bowl. For more flavor, toss broccoli with the remaining ingredients and any of the optional ingredients while it is still hot. (Mediterranean Dressing does not need to be made separately.)
Adapted from The World's Healthiest Foods
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Maple Roasted Brussels Sprouts

Maple Roasted Brussels Sprouts Recipe | The Olive Crush
Add a little sweetness to your Brussels sprouts using maple syrup, and our Hojiblanca Olive Oil and 18 Year Old Traditional Balsamic Vinegar.

Maple Roasted Brussels Sprouts
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 1 1/4 lb small Brussels sprouts
  2. 2 tablespoons Hojiblanca Extra Virgin Olive Oil
  3. 2 tablespoons Maple syrup
  4. 1 teaspoon 18 Year Aged Balsamic Vinegar
Instructions
  1. Preheat oven to 400 F.
  2. Toss Brussels sprouts with Hojiblanca Extra Virgin Olive Oil, syrup and 18 Year Aged Balsamic Vinegar.
  3. Season with salt and pepper, to taste.
  4. Arrange on a rimmed baking sheet and bake, flipping once, until browned and tender, about 25 minutes.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Our finest balsamic vinegar from Modena, Italy. Produced in the traditional Modena style and aged at least 18 years in Oak barrels.
     
    Tip: Very diverse; thick and potent enough to be dripped onto a dish as a condiment and also balanced enough so it will pair well with one of our olive oils in a salad dressing. The acidity of our Traditional Balsamic vinegar makes it pair extremely well with our sweeter oils and with sweet foods, such as fresh fruit or even ice cream.

  • This award winning extra virgin Hojiblanca from Andalusia, Spain has been a solid favorite at The Olive Crush since we first opened our store. A combination of bold, rich, fruity flavored oil which has sweet tones as well as a slight pepper finish. Hojiblanca olive oils are constant top place finishers in international competitions.
     
    Tip: Hojiblanca is an all-purpose salad and cooking oil with a special emphasis on topping cooked meats, fish, and vegetables.

Zucchini Parmesan Chips

Zucchini Parmesan Chips Recipe | The Olive Crush
 
Instead of reaching for potato chips, how about you reach for some zucchini chips? With half a cup at about 105 calories, zucchini chips are also an excellent source of Vitamin C, and a good source of Calcium, Manganese, Vitamin B6, Protein.

Zucchini Parmesan Chips
Serves 4
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. Cooking spray
  2. 2 medium zucchini (about 1 pound total)
  3. 1 tablespoon Barnea Olive Oil
  4. 1/4 cup freshly grated Parmesan (3/4 ounce)
  5. 1/4 cup plain dry bread crumbs
  6. 1/8 teaspoon salt
  7. Freshly ground black pepper
Instructions
  1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
  2. Slice the zucchini into 1/4-inch thick rounds.
  3. In a medium bowl, toss the zucchini with the Barnea Olive Oil.
  4. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper.
  5. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
  6. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes.
  7. Remove with spatula and serve immediately.
Adapted from food network
Adapted from food network
The Olive Crush https://www.theolivecrush.com/

Nutrition

Nutrition Facts
Serving Size 1/2 cup
Servings Per Container 4

Amount Per Serving
Calories 105 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 2g
Cholesterol 1mg 0%
Sodium 222mg 9%
Total Carbohydrate 8.5g 3%
Dietary Fiber 1.5g 6%
Sugars g
Protein g 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Excellent Source of: Molybdenum, Vitamin C
Good Source of: Calcium, Manganese, Vitamin B6, Protein
 

Products Used In This Recipe

Garlic Smashed Potatoes

Garlic Smashed Potatoes Recipe | The Olive Crush
 
Smashed potatoes are a growing food craze, and often considered the perfect potato side dish! As a cross between mashed potatoes and oven-roasted potatoes, these garlic smashed potatoes use our Garlic Olive Oil and are sure to be fun (and tasty) to eat!

Garlic Smashed Potatoes
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 2 pounds baby Yukon Gold potatoes
  2. 1 tablespoon + 1 teaspoon sea salt
  3. Fresh cracked pepper to taste
  4. 1 teaspoon fresh thyme, chopped (or substitute with rosemary, basil, garlic, parmesan)
  5. 1/3 cup Garlic Extra Virgin Olive Oil
Instructions
  1. Preheat oven to 400 degrees.
  2. Place potatoes in a pot, adding enough water to cover the potatoes, and add one tablespoon of sea salt.
  3. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife.
  4. Drain the potatoes thoroughly.
  5. Rub a sheet pan liberally with Garlic Extra Virgin Olive Oil.
  6. Place the potatoes on the sheet pan and gently crush each into a disk using the bottom of a glass that has been greased with Garlic Extra Virgin Olive Oil.
  7. Sprinkle with sea salt, fresh cracked pepper, and herb of your choice. Drizzle liberally with the remaining Garlic Extra Virgin Olive Oil.
  8. Bake until golden brown and crisp, approximately 15-20 minutes.
Notes
  1. Photo from deliciously declassified
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • The traditional blend of rich roasted garlic and exquisite olive oil brought to a new level. This EVOO has the essence of fresh garlic added. It is so rich; it tastes like slow roasted garlic and is sure to please all Garlic Lovers! Garlic flavored extra virgin olive oil is an excellent all around choice for cooking.
     
    Tip: Especially flavorful with salad, vegetables, bread, pasta, seafood, chicken, and red meat. Mix with fresh herbs for dipping and wherever a clean light garlic flavor accompanying mild oil is desired.

Cinnamon Pear Roasted Sweet Potatoes

Cinnamon Pear Roasted Sweet Potatoes Recipe | The Olive Crush
 
Sweeten up your holiday sweet potatoes this year with this Cinnamon Pear Roasted Sweet Potatoes recipe using our Cinnamon Pear Balsamic Vinegar and Natural Butter Flavored Olive Oil.

Cinnamon Pear Roasted Sweet Potatoes
Serves 8
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 4 tablespoons Natural Butter Flavored Olive Oil
  2. 2/3 cup Cinnamon Pear Balsamic Vinegar
  3. 8 medium sweet potatoes, peeled and cut lengthwise into wedges
  4. 2 teaspoons sea salt
Instructions
  1. Preheat oven to 400 degrees F.
  2. Whisk together Natural Butter Flavored Olive Oil and Cinnamon Pear Balsamic Vinegar.
  3. In a large bowl, toss the sweet potatoes with the olive oil & balsamic mixture to coat.
  4. Place on parchment lined baking sheet in a single layer and sprinkle with sea salt.
  5. Bake until browned and crispy for about 30 minutes, flipping once.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Our cinnamon pear balsamic is warm, sweet, and spicy with hints of ripe D’Janjou pear and cinnamon spice. The pear flavor sits quietly in the background while the cinnamon flavor dominates this delicious balsamic.
     
    Tip: Wonderful as a glaze for ham, with seared duck breast, in dressings or as a dessert sauce for ice cream. Consider topping off poached pears with this unique vinegar!

  • This is a sweet, buttery, late harvest Barnea. This oil brings together the best of both worlds with all the health benefits of extra virgin olive oil and the rich 100% natural flavor of butter. You can refrigerate some in a bowl and then spread it over toast or rolls. Anyone looking to eat healthier and reduce their saturated fat intake is going to love it!
     
    Tip: Use as a butter substitute or anywhere you might use melted butter; over hot popcorn, with seafood or with eggs, spinach, feta cheese and cherry tomatoes to start your day off right. Dip your warm bread or splash it over pasta, mashed potatoes, or rice. You won’t believe it’s not butter, because health-wise it's better.
     
    Note: We use this one quite a bit for cooking, putting a bit in rice while it's cooking gives you a great butter flavor.

Asparagus with White Truffle Olive Oil Aioli

Asparagus with White Truffle Oil Recipe | The Olive Crush

A wonderful side dish with all the health benefits of asparagus and the tastiness of our white truffle olive oil.

Asparagus With White Truffle Olive Oil Aioli
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Ingredients
  1. 1 garlic clove
  2. 2 egg yolks
  3. 1 Tablespoon fresh lemon juice
  4. 1/4 teaspoon salt
  5. 1/8 teaspoon white pepper
  6. 3 Tablespoons White Truffle Olive Oil
  7. 1 cup Hojiblanca EVOO
  8. 3 pounds fresh asparagus
  9. Lemon zest for garnish
Instructions
  1. Pulse garlic clove in a food processor or blender 3 to 4 times or until chopped.
  2. Add egg yolks, lemon juice, salt, and pepper. Process until smooth, stopping to scrape down sides.
  3. With processor running, gradually add the White Truffle Olive Oil and Hojiblanca EVOO in a slow, steady stream; processing until thickened.
  4. Snap off tough ends of asparagus spears.
  5. Cook asparagus, covered, in boiling, salted water to cover 2 minutes or until crisp-tender; drain.
  6. Plunge asparagus into ice water to stop the cooking process, and drain.
  7. Arrange asparagus on a serving platter.
  8. Garnish, if desired. Serve with aïoli.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • This award winning extra virgin Hojiblanca from Andalusia, Spain has been a solid favorite at The Olive Crush since we first opened our store. A combination of bold, rich, fruity flavored oil which has sweet tones as well as a slight pepper finish. Hojiblanca olive oils are constant top place finishers in international competitions.
     
    Tip: Hojiblanca is an all-purpose salad and cooking oil with a special emphasis on topping cooked meats, fish, and vegetables.

  • A connoisseur’s olive oil. If you like the flavor and aroma of White Truffle then you’ll love this oil. Made in Italy in an artisan fashion without the use of any extracts, this olive oil is smooth while having an unmistakable intense white truffle flavor. A great finishing olive oil.
     
    Tip: A perfect finishing oil for many Mediterranean dishes, flavoring pastas, rice, risotto and potato dishes. Also great for meats, fowl and vegetables. Try it drizzled on popcorn!
     
    Remember, just a few drops drizzled on your favorite dishes is enough!

Glazed Brussels Sprouts with Apples And Prosciutto

Glazed Brussels Sprouts with Apples and Prosciutto | The Olive Crush

Did you know that Brussels sprouts are a common side dish for Thanksgiving? That begs the question: How do you make Brussels sprouts into a tasty appetizer or side dish? The answer: Add apple and prosciutto of course!

Glazed Brussels Sprouts with Apples And Prosciutto
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Ingredients
  1. 1 lb. Brussels sprouts, halved
  2. 1 Small red onion, chopped
  3. 3-4 Cloves garlic, minced
  4. 2 Small to medium-sized apples, diced
  5. 4-5 Slices of prosciutto, chopped
  6. 1 tsp chopped, fresh thyme
  7. 1 tbsp Chipotle Olive Oil
  8. 1 tbsp Garlic Olive Oil
  9. 2 tbsp Red Apple White Balsamic Vinegar
  10. Salt and Pepper, to taste
Instructions
  1. Over medium heat, sauté onion and garlic in Chipotle Olive Oil and Garlic Olive Oil until soft and golden and avoiding to burn the garlic.
  2. Add prosciutto, apples, and thyme, and cook until prosciutto is slightly crispy and the apples are caramelized.
  3. Add the Brussels sprouts and season with salt and pepper, to taste.
  4. Cook until tender and slightly golden, but still nice and green.
  5. Toward the end of cooking, add the Red Apple White Balsamic Vinegar and allow everything to come together and glaze over.
  6. After plating, add an extra drizzle of Chipotle Olive Oil and Garlic Olive Oil to bring out some extra flavor.
Adapted from Melanie
Adapted from Melanie
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • The flavor of fire roasted Chipotle peppers and traditional Mexican spice blend, come together to create this wonderful flavored oil. Sweet and smoky with just the right amount of heat. Chipotle Peppers are more known for their smokiness than being hot, and this oil reflects that style superbly.
     
    Tip: Use our Chipotle oil to flavor meats on the grill, in Chili, and drizzle on top of soups and stews. Great on steak fajitas, skirt steaks, salsas, and grilled chicken. Excellent as the “olive oil” part in a unique vinaigrette, try it with Raspberry Balsamic Vinegar or our Dark Chocolate Balsamic Vinegar.

  • The traditional blend of rich roasted garlic and exquisite olive oil brought to a new level. This EVOO has the essence of fresh garlic added. It is so rich; it tastes like slow roasted garlic and is sure to please all Garlic Lovers! Garlic flavored extra virgin olive oil is an excellent all around choice for cooking.
     
    Tip: Especially flavorful with salad, vegetables, bread, pasta, seafood, chicken, and red meat. Mix with fresh herbs for dipping and wherever a clean light garlic flavor accompanying mild oil is desired.

  • Imported from Modena, Italy, this red apple balsamic has an enticing aroma and a delicate, sweet apple flavor. It is made by blending apple cider with concentrated apple must, and carefully aging the mixture until it attains maximum flavor.
     
    Tip: This balsamic adds a refreshing lift to salads, sauces, chutneys and vegetables. It is also amazing drizzled on pork, chicken and fish.

Thanksgiving Stuffing

Thanksgiving Stuffing
Without stuffing, Thanksgiving dinner is just a turkey meal. Try this deliciously flavored stuffing using our California Mission Olive Oil and Whole Spice Chicken Stuffing Seasoning, and some unique ingredients like pumpkin and pears!

Thanksgiving Stuffing
Serves 8
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 1/4 cup California Mission Olive Oil
  2. 1/2 Loaf White Bread (cut into 1-inch cubes)
  3. 3 Garlic Cloves (peeled and cut in half)
  4. 3 Shallots (coarsely chopped)
  5. 1 medium Pumpkin (peeled and cut into 1-inch cubes; 5 cups)
  6. 2 Quinces or Pears (peeled; cored; cut into 1-inch cubes; 4 cups)
  7. 2 Cinnamon Sticks
  8. 2 tablespoons Whole Spice Chicken Stuffing Seasoning
  9. 1 cup Chicken Stock
  10. 1/2 cup Orange Juice
  11. 1 tablespoon Honey
  12. 2 teaspoon chopped Thyme
  13. 1 teaspoon Salt
  14. 1 tablespoon chopped Parsley
Instructions
  1. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat.
  2. Add the bread cubes and saute for 5 minutes, or until golden brown. Remove from the heat and set aside.
  3. Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or other large pot over medium heat.
  4. Add the garlic and shallots and saute until golden, about 5 minutes. Add the pumpkin, quinces/pears, cinnamon sticks, and Chicken Stuffing Seasoning and saute another 5 minutes.
  5. Stir in chicken stock, orange juice, and honey, reduce heat to low, and simmer until pumpkin is tender, about 15 minutes. Add the thyme, salt, and reserved bread cubes.
  6. Cook over low heat, stirring frequently, until heated through, about 15 minutes.
  7. Remove cinnamon sticks and stir in the parsley.
Adapted from Marcus Samuelsson's Thanksgiving Stuffing
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.

  • Ingredients: Sage, Rosemary, Oregano, thyme, Marjoram , Black Pepper, Ginger

Herbs and Olive Oil Mashed Potatoes

Herb and Olive Oil Mashed Potatoes
Add a little flavor to your Thanksgiving meal (or any dinner meal) with these herb mashed potatoes with olive oil as a healthy alternative to butter or margarine. These delicious potatoes can be served with or without gravy.

Herbs and Olive Oil Mashed Potatoes
Yields 4
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
  2. 1 teaspoon kosher salt, plus more as needed
  3. 1/4 cup Arbosana Extra Virgin Olive Oil
  4. 2 teaspoons Whole Spice Herbs De Provence Seasoning
  5. 1 teaspoon minced flat-leaf parsley leaves
  6. Freshly ground black pepper
Instructions
  1. In a large saucepan, combine the potatoes, 1 teaspoon salt, and cold water to cover. Bring to a boil over high heat.
  2. Lower the heat to maintain a simmer and cook until potatoes are fork tender (about 10 minutes).
  3. Drain the potatoes, reserving 1/2 a cup of the cooking liquid. Return potatoes to the pan.
  4. Shake the pan over medium heat for about a minute to dry the potatoes then transfer to a food mill, ricer, or bowl.
  5. Add the Arbosana Extra Virgin Olive Oil and reserved cooking liquid to the saucepan, and warm over medium heat.
  6. Once warmed, remove pan from the heat.
  7. Mash the potatoes through the food mill, ricer, or by hand into the pan.
  8. Add the Whole Spice Herbs De Provence Seasoning, and parsley and stir to combine.
  9. Season with salt and pepper to taste.
Notes
  1. If you're looking for a more buttery flavor, try this recipe with our Natural Butter Flavored Olive Oil instead of the mild Arbosana.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • This delicate Arbosana is sweet and fruity with a creamy mouth feel. Flavor notes include green almond and banana. More bitter than pungent, this mild oil is very balanced.

  • This a mixture of the herbs that flourish in the hills of southern France during the hot summer months. Used in handfuls when fresh, they can also be dried for use until the next season. Herbs De Provence is a useful addition to any dish from the Mediterranean region and is especially good in stews, with baked tomatoes or roast chicken, added to pizza toppings, or sprinkled over kabobs before broiling.
     
    Ingredients: Basil, Thyme, Savory, Rosemary, Tarragon, Lavender, Fennel.