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

Tuscan Herb Crispy Kale Chips

The Olive Crush Tuscan Herb Crispy Kale Chips Recipe
 
If you’re in need of a quick, easy, and healthy snack, try these Tuscan Herb Crispy Kale chips! In under an hour you’ll have a crunchy, herb flavored snack perfect for kids and adults!

Tuscan Herb Crispy Kale Chips
Serves 4
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. 1 head of kale (or one small container, about 5 oz)
  2. 2 tablespoons Olive Crush Tuscan Herb Olive Oil
  3. Whole Spice Himalayan Pink Sea Salt
Instructions
  1. Preheat the oven to 275 degrees F.
  2. If using a head of kale, remove the ribs and cut into 1 1/2 inch pieces.
  3. Lay on baking sheet and toss with Olive Crush Tuscan Herb Olive Oil and sprinkle with Whole Spice Himalayan Pink Sea Salt.
  4. Bake until crisp, about 20 minutes, turning the leaves halfway through.
  5. Let cool and serve, sprinkling more sea salt as necessary!
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Himalayan Sea Salt is harvested from deep within the Himalayan Mountains. Containing a high mineral content, this sea salt is great for cooking, roasting, grilling, and finishing.

    Ingredients: Sea Salt Himalayan

  • 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.

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

Chipotle Hummus

Chipotle Hummus Recipe | The Olive Crush
 
How about an easy recipe for some spicy hummus? Using Olive Crush Chipotle Olive Oil and Toasted Sesame Oil, this recipe is perfect for appetizers, snacks, or as a party dish!

Chipotle Hummus
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Ingredients
  1. 3 cans garbanzo beans (15.5 oz each), drained
  2. 1/3 cup Chipotle Olive Oil
  3. 1/3 cup lemon juice
  4. 1/4 cup Japanese Dark Toasted Sesame Oil
  5. 2 whole garlic cloves
  6. 1 tbsp ground cumin
  7. 1 tsp salt
  8. Pita bread
Instructions
  1. Pulse all ingredients in food processor until smooth.
  2. Serve with pita bread.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Pizza Popcorn

pizzapopcorn
A combination of two American favorites: pizza and popcorn! Using healthy extra virgin olive oil and the Whole Spice Pizza blend, this amazing take on flavored popcorn will leave you wondering why you didn’t think of it sooner!

Pizza Popcorn
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Ingredients
  1. 1/4 cup Hojiblanca Olive Oil (for popping)
  2. 4 tablespoons Hojiblanca Olive Oil (for topping)
  3. 6 tablespoons popcorn kernels
  4. 5 tablespoons Whole Spice Pizza Blend
  5. 1/4 cup Parmesan cheese
Instructions
  1. Pour the Hojiblanca Olive Oil and popcorn into a heavy, deep pot.
  2. Place over medium heat, cover and shake, moving the pot constantly. Continue cooking the popcorn until the popping slows down, about 3-4 seconds between the pops.
  3. When done, pour into a medium-sized bowl.
  4. Drizzle the Hojiblanca Olive Oil over the popcorn and shake to mix until the popcorn is coated. Sprinkle with Whole Spice Pizza Blend and Parmesan cheese. Shake bowl or mix with spoon to distribute.
Notes
  1. Make it light! Use an air popper for the kernels and cut back on the olive oil and cheese for the topping.
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.

  • Ingredients: Oregano, Basil, Chili, Sun Dried Tomatoes, garlic, onion, Rosemary, Thyme, black Pepper, Sea Salt

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.

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

  • 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.