Extra Virgin Olive Oil

Balsamic Vinaigrette Asparagus

by The Olive Crush

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

  •
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    Balsamic Vinegars 18 Year Old Traditional Balsamic Vinegar $11.99 – $15.99
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    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.

  • Tuscan Herb Olive Oil | The Olive Crush
    Tuscan Herb Olive Oil | The Olive Crush
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    Extra Virgin Olive Oils Tuscan Herb Olive Oil $11.99 – $15.99
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    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.

Fresh Kiwi and Lemon Extra Virgin Olive Oil Sorbet

by The Olive Crush

kiwisorbet

How about a healthy frozen treat using delicious kiwi and Lemon EVOO? Use your at home ice cream maker for this sweet recipe.

Ingredients

  • 6 cups fresh, peeled, chopped ripe kiwis (semi-soft and very sweet)
  • 1/4 cup agave nectar, honey or granulated sugar (optional)
  • 1/4 cup Meyer Lemon Extra Virgin Olive Oil

Directions

  1. Put the peeled, chopped kiwis in the freezer 1/2 hour before pureeing them.
  2. Once chilled, put the kiwis in a blender along with the agave nectar/honey/granulated sugar.
  3. While running, add the Lemon EVOO to emulsify the mixture.
  4. Pour the entire mixture into the ice cream machine (if necessary, based no your ice cream maker’s instructions, chill the bowl ahead of time)

Yield

6 1/2 cups of sorbet, approximately 12 servings.

Nutrition

Roughly 98 calories per serving (using granulated sugar)

 

Product Used In This Recipe

  • Meyer Lemon Olive Oil | The Olive Crush
    Meyer Lemon Olive Oil | The Olive Crush
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    Extra Virgin Olive Oils Meyer Lemon Fused Olive Oil (Crush) $11.99 – $15.99
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    This olive oil is created at crush. Locally grown Meyer Lemons are added to freshly picked olives and pressed together creating an extraordinary duet. The blend is so precise that the fresh, smooth and buttery flavor of our olive oil is delicately coated with hint of lemon.
     
    Tip: A light refreshing flavor of lemon is just perfect to sauté shrimp or scallops or to drizzle on chicken or fish. Use it mixed with our balsamic vinegars to create quick dipping sauce that with crusty bread can create dinner by itself. Great to use in baking or a foundation in salad dressing.

 

Blood Orange Dark Chocolate Cake

by The Olive Crush

bloodorangecake
Decadent dark chocolate paired with the exotic flavor of the blood orange, this chocolate cake is sure to become a quick favorite.

Ingredients

  • 5 oz. quality bittersweet chocolate
  • 1/3 cup Blood Orange Olive Oil
  • 1/2 cup sugar
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder
  • A pinch of sea salt

Directions

  1. Pre-heat oven to 375°F.
  2. Grease a Bundt pan, or 8 inch round baking pan.
  3. Melt finely chopped chocolate in a double-boiler with the Blood Orange Olive Oil.
  4. Remove from heat and whisk in sea salt and sugar.
  5. Add eggs one at a time, whisking well after each.
  6. Finally, mix the cocoa powder and whisk until combined.
  7. Pour batter into the prepared pan and bake for 20-23 minutes (center of oven) or until the top has formed a thin crust.
  8. Remove cake from oven and remove from pan, letting cool approximately 5 minutes.
  9. Drizzle cake with Blood Orange Oil, or dust with cocoa powder and serve with a tangerine sorbet, whipped cream, or vanialla gelato. Alternately, add a thin layer of dark chocolate frosting.

 

Products Used In This Recipe

Fresh Roma Tomato Sauce

by The Olive Crush

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