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

Vegan Sweet Potato and Spinach Burrito

Vegan Sweet Potato and Spinach Burrito Recipe | The Olive Crush
 
This vegan recipe is full of healthy ingredients and spicy burrito flavor! Sweet potatoes are high in beta-carotene, and have a superior ability to raise our blood levels of Vitamin A which provide antioxidant and anti-inflammatory benefits.

Vegan Sweet Potato and Spinach Burrito
Serves 2
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 whole wheat tortillas
  2. 1-1½ cup sweet potato puree
  3. ½-1 teaspoon Olive Crush Chipotle Olive Oil
  4. 1 tablespoon Olive Crush California Arbequina Olive Oil
  5. 1 small onion, diced
  6. ¼ cup green pepper, diced
  7. ½ cup black beans (if using canned, drain)
  8. 1 large handful of spinach
  9. ¼ cup fresh cilantro
  10. 2 tablespoons fresh squeezed lime juice
Instructions
  1. Make sweet potato puree and mix in 1/2 teaspoon of Olive Crush Chipotle Olive Oil.
  2. Taste and adjust the chipotle olive oil- use cautiously, it can be hot! Set aside.
  3. In a skillet, heat Olive Crush California Arbequina Olive Oil over medium heat.
  4. Add in onions and peppers and cook for 3-4 minutes or until onions become translucent.
  5. Stir in black beans and continue to cook for 2-3 more minutes.
  6. Finally, add in spinach, cilantro, and lime juice cooking until spinach becomes slightly wilted.
  7. To finish the burrito use a panini press pan.
  8. Place ½ the sweet potato mixture in the center of the tortilla and add a few spoonfuls of the spinach/black mixture on top. Roll and place the seam side down on the heated-up press.
  9. Heat for 1-2 minutes, flip, and heat until both sides have slightly browned.
Notes
  1. Image credit Naturally Ella
Adapted from Naturally Ella
Adapted from Naturally Ella
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.

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

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

Olive Oil Greek Island Pizza

Olive Oil Greek Island Pizza
Besides salads, pastas, and frying, olive oil can help you make a mean pizza. Try this healthy sauceless, cheeseless Greek Island pizza with a homemade crust, topped with tomatoes and onions. The secret to its deliciousness is in the many layers of a medium intensity Spanish Picual Olive Oil. Serve this antioxidant-rich delicacy to your vegan friends & family…and everyone else!

Olive Oil Greek Island Pizza
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Cook Time
50 min
Cook Time
50 min
For crust
  1. 3 1/2 cups flour (you can also use a bit of whole wheat flour)
  2. 1/3 cup Spanish Picual Olive Oil
  3. 1 ounce dry yeast
  4. 1 teaspoon salt
  5. ½ teaspoon sugar
  6. 1/3 cup olive oil
  7. 1 cup water
For topping
  1. 2 medium tomatoes
  2. 1 large or 2 medium onions
  3. 1 teaspoon tomato paste
  4. Olive oil for drizzling
  5. Salt and pepper
Yeastless Crust
  1. 3 1/2 cups flour (you can also use a bit of whole wheat flour)
  2. 3 ½ teaspoons baking powder
  3. 1 teaspoon salt
  4. ½ teaspoon sugar
  5. 1/3 cup olive oil
  6. 1 cup water
Instructions
  1. Empty flour in a large bowl. Add the sugar, salt, and yeast, then mix.
  2. Add the Spanish Picual Olive Oil and mix with a spoon. Now start adding the water mixing until you have a thick dough.
  3. Place the dough and knead for about 5 minutes adding more water or flour as needed until you have dough that is uniform and is not sticking to your hands.
  4. Place the dough in the bowl, cover with plastic wrap, and let it rise in a warm place for about an hour.
  5. Preheat the oven at 350 degrees.
  6. When the dough is ready, drizzle Spanish Picual Olive Oilolive oil on the bottom of a 14-15 inch round pan (or divide into 2 smaller pans). Spread the dough with hands so it covers the whole pan. Brush again with Spanish Picual Olive Oil.
  7. Chop the onions in medium size pieces and place in bowl. Add about a teaspoon of olive oil and add the tomato paste and mix until all the pieces are covered.
  8. Make little dents in the dough with your fingers and spread the onions.
  9. Cut the tomatoes in thin slices and then cut in half or in quarters depending the size of the tomatoes and place on top of the onions. Drizzle with a bit of olive oil, add freshly ground pepper and a bit of kosher salt.
  10. Bake in the oven for about 50 minutes on the lower rack.
Notes
  1. If you are without yeast or pressed for time, please refer to the yeastless crust ingredients list. The crust will not be as fluffy, but will still be very delicious. Follow the recipe instructions, skipping step #4.
  2. Photo by Elena Paravantes
Adapted from Elena Paravantes
Adapted from Elena Paravantes
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Lovers of fine Spanish olive oils will appreciate the depth of flavors in this “Award Winning” Extra Virgin Olive Oil. It delivers plenty of ripe olive flavor up front, butter in the middle and finishes with notes of avocado and unripe tomato. High in Polyphenols, this Picual oil will last a long time with good care.
     
    Tip: Excellent all-purpose oil, it will excel as finishing oil drizzled over a wide variety of foods. Try it over tomato based salads, gazpacho and other cold soups and grilled mild to medium fish and shellfish like halibut, swordfish, shrimp and scallops.

Crush Caprese Salad

Crush Caprese Salad
Caprese salads are as simple to make as they are delicious. Try it with our Chilean Arbosano, and mix with our White Oregano Balsamic Vinegar for some added flair!
 

Crush Caprese Salad
Serves 4
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Prep Time
15 min
Total Time
15 min

 

Products Used In This Recipe

  • This is limited edition artisan produced Arbosana EVOO. It has a nutty and fruity forward flavor with notes of green tomato and almond. Similar in many respects to Arbequina, it is more robust and has higher polyphenol levels and a touch more pepper in the finish.
     
    Tip: This exceptional EVOO serves as an excellent all-purpose oil, it will excel as finishing oil drizzled over a wide variety of foods. Try it over tomato-based salads, gazpacho and other cold soups and grilled mild to medium fish and shellfish like halibut, swordfish, shrimp and scallops.

  • This is a crisp, White Balsamic Vinegar, infused with the superb flavor of Oregano, to produce a classic Mediterranean flavor. The addition of oregano will make this vinegar the perfect balance for a range of our EVOOs, and will produce outstanding salad dressings or marinades.
     
    Tip: Make a quick salad using Oregano White Balsamic Vinegar with Garlic or Basil Olive Oils. Oregano White Balsamic will also enhance the flavor of almost any dinner salad, and with a sweet fruity EVOO, can be drizzled over fresh tomato slices, herbs, and some Parmesan or provolone cheese to make a delicious Caprese salad.

Balsamic Vinaigrette Asparagus

asparagus
 
Sometimes the hardest part of the perfect meal is finding what will accompany your delicious entrees! Try this recipe for delicious (and healthy!) asparagus using our 18 Year Old Traditional Balsamic vinaigrette.

Ingredients

Directions

  1. Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook.
  2. Remove from heat and refresh under cold water; drain well. Arrange asparagus on serving platter or individual serving plates.
  3. In a bowl or jar, whisk together balsamic vinegar, red onion, olive oil, garlic, and pepper.
  4. Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side. Sprinkle lightly with coarse salt.

 

 

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 3 minutes

 

 

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.

  • 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.