Varietal Olive Oil Recipes



Roasted Garlic Cauliflower

Ingredients:

2 tablespoons minced garlic
3 tablespoons Zi Olive Arbequina Extra Virgin Olive Oil
1 large head cauliflower, separated into florets
1/3 cup grated parmesan cheese
Salt and pepper to taste
1 tablespoon chopped fresh parsley

Directions:

Preheat the oven to 450°F. Grease a large Casserole Dish. Place the Arbequina Extra Virgin Olive Oil and garlic in a large plastic resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.



Velvety Olive Oil and Garlic Mashed Potatoes

Ingredients

2 lbs. Yukon Gold potatoes
2-3 whole garlic cloves, outer skins removed
1½ cups whole milk
¼ cup Arbequina Extra Virgin Olive Oil
Sea salt to taste
¼ cup Parmigiano-Reggiano cheese

Directions

Place potatoes and garlic cloves in medium stockpot. Cover with water and bring to boil. Simmer, covered for 20-25 minutes until tender. Drain. In a medium saucepan, heat milk until just to boiling point. Set aside. Process potatoes and garlic through a potato ricer or food mill. Transfer to a medium-sized bowl. Slowly add olive oil and salt, incorporating completely. Then, add the milk in a thin stream, until well-beaten and fluffy. Finally, return the mixture to a low heat, add cheese to blend. Season to your taste and serve!



Chile Balsamic Marinated Sirloin with Fettuccine and Sun-Dried Tomatoes

Ingredients

1⁄4 cup Zi Olive Chile Balsamic Vinegar
2 tablespoons Zi Olive Arbosana EVOO
1 tablespoon sriracha chili sauce (or other hot sauce)
1⁄2 teaspoon kosher salt
1 tablespoon black peppercorns (or a blend), roughly crushed
1 tablespoon sugar
1 1⁄4 pounds sirloin steak, trimmed of fat and cut into thin strips
3 cloves garlic, minced
12-ounce jar roasted red peppers, cut into thin strips
Half of a 7-ounce jar julienne-cut sun-dried tomatoes
16 ounces fettuccine pasta
2 tablespoons Zi Olive Sun Dried Tomato, Parmesan and Garlic EVOO
1 cup grated Parmesan cheese, plus extra for shaving

Directions

In a medium bowl, whisk together the vinegar, olive oil, sriracha, salt, peppercorns, and sugar. Add the steak, mixing to coat well. Set aside to marinate for 15 minutes. In a second medium bowl, combine the garlic, red peppers, and sun-dried tomatoes. Mix well, then set aside. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. When the pasta is nearly finished, in a large sauté pan over medium-high, heat the canola oil. When the oil is hot, remove the steak from the marinade (discard the marinade) and, working in batches if necessary, cook the strips for 1 to 11⁄2 minutes per side. Transfer the steak to a plate and cover it with foil. Return the pan to the heat and add the red pepper and sun‐dried tomato mixture. Toss until heated through. When the pasta is cooked, drain and add it to the pepper mixture. Toss well, then add the grated cheese and toss until melted. Serve topped with steak strips and additional shavings of Parmesan.



Asparagus Salad with Walberry Balsamic Vinegar

Ingredients

1/3 cup Walberry balsamic vinegar
3 tablespoons Frantoio olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1 teaspoon minced garlic
2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
1 small red bell pepper, diced
1/3 cup chopped walnuts, toasted

Directions

Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic, season dressing to taste with salt and pepper. Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.



Breakfast Bruschetta

Ingredients

1 Tablespoon Frantoio Extra Virgin Olive Oil
1/2 cup cherry tomatoes
1 tablespoon fresh basil chopped
1 egg
1 piece of whole grain bread toasted
Kosher or course salt

Directions

Halve the cherry tomatoes. Combine with basil and one tablespoon olive oil. While the bread is in the toaster, poach or fry one egg. When done, slip the egg onto the toast, top with salt to taste.



Chicken in Paper

Ingredients

2 boneless chicken breasts, skin removed
6 Tbsp. Moroccan EVOO
1 celery stalk, trimmed and chopped
2 onions, peeled and coarsely chopped
1 red bell pepper, cut into rings or slices
1 green bell pepper, cut into rings or slices
4 garlic cloves, minced
2 tsp. dried oregano
Salt and pepper to taste
250 gr \ 1/2 pound Greek kefalotyri, kefalograviera or feta, cut into 1 1/4 cm/ 1/2-inch cubes

Directions

Cut the breasts into large cubes and toss with 1 tablespoon olive oil, salt and pepper. Heat a nonstick skillet and brown the chicken lightly. Remove and set aside. Heat 2 tablespoons olive oil and sauté the onions, celery, peppers and garlic until softened but not mushy. Remove. Preheat the oven to 180°C / 350°F. Divide the chicken and vegetables evenly into 4 portions. Place the chicken first on a piece of parchment or wax paper, sprinkle with oregano and top with the vegetables. Place an equal amount of cheese in each parcel. Fold up the edges like a parcel to close the packets. Place on an oiled baking pan, sprinkle with a little water and bake for about 30 minutes, until the chicken is tender. Remove, drizzle with a few drops of olive oil and serve.



Traditional Andalusian Gazpacho

Ingredients

3 pounds very ripe tomatoes
1/4 cup sherry vinegar
3 cups French bread, crusts removed, torn into small pieces
3 cloves garlic
1 1/2 teaspoons salt
1 medium cucumber, peeled, seeded and roughly chopped
1 medium red pepper, roasted, peeled and roughly chopped
3/4 cup water
1/3 cup Moresca EVOO
freshly ground white pepper, to taste

Directions

Blanch and peel the tomatoes cutting them in half horizontally. Set a sieve over a large bowl. Gently squeeze the seeds and juice out of the tomatoes, letting the sieve catch the seeds while straining out the tomato water. Roughly chop the tomatoes, reserve the tomato water and discard the seeds. Add the vinegar to the tomato water, stir to combine, then add the bread, combining to moisten the bread.
Using a mortar and pestle, grind the garlic with the salt to form a very smooth paste. Place the paste in the bowl of a food processor with the bread mixture and some of the tomatoes. Process until very smooth, then transfer to a large, nonreactive bowl. Process the remaining tomatoes with the cucumber, red pepper and water until very smooth. With the motor running, pour in the Sicilian Extra Virgin Olive Oil. Combine the two mixtures and season to taste. Chill for at least two hours.
Garnishes can include avocado, crème fraiche, hard boiled eggs, pinenuts or green olives stuffed with pimentos. Also, chilled lobster, shrimp or crab.



Sauteed Spinach

Ingredients

½ cup Arbequina Extra Virgin Olive Oil
6 garlic cloves, thinly sliced
4 pounds spinach, washed, spun dry, stems removed
Juice of 1 lemon
Salt and pepper

Directions

In a 12- to 14-inch sauté pan, heat ½ cup olive oil until smoking. Add the garlic and cook until light brown, 3 to 4 minutes. Add the spinach and stir quickly, just until wilted. Remove from the heat, add the lemon juice, salt and pepper.



Bean and Olive Salad

Ingredients

3 tablespoons freshly-squeezed lemon juice
2 tablespoons Arbosana extra-virgin olive oil
1 tablespoon Dijon-style mustard
Coarse salt and freshly ground black pepper
2 (15-ounce) cans cannellini beans (white beans), rinsed and drained
1/2 red onion, thinly sliced
1/4 cup pitted Kalamata olives, halved

Directions

In a large bowl, whisk together the lemon juice, olive oil, and Dijon mustard. Add salt and pepper to taste. Add beans, onion slices, and olives; toss to combine.
Place prepared salad in the refrigerator for about 2 hours before serving to allow the flavors to blend properly.



Chicken Piccata

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons Moroccan extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.



Scallop Ceviche

Ingredients

Large Diver Scallops (one per person)
Fresh lime juice
Fresh basil, chopped
Lemon Extra Virgin Olive Oil
Fresh ground pepper
Sea salt

Directions

Make sure the scallops are firm and fresh! Using a sharp knife cut each scallop into four thin, round cross-slices. Marinate the slices in lime juice to cover, together with a good grind of pepper and a full pinch of salt per scallop, for 15 minutes.
Arrange on a platter, with a final grind of pepper, drizzle the Sweet Lemon oil over them generously, and scatter the basil. Serve with forks, toothpicks, fingers, or on a crouton.



Garlic Aioli

Ingredients

2 egg yolks*, at room temperature
4-6 garlic cloves, crushed
1 tsp Dijon mustard (optional)
½ tsp sea salt
freshly ground black pepper, to taste
1-2 tsp lemon juice
¾ cup olive oil

*If desired, first partially coddle the egg yolks: Add whole, unbeaten yolks to a metal bowl and place over simmering water (like a bain-marie or double boiler) for about a minute, making sure they don’t begin to solidify. (The point isn’t to cook the egg but to get rid of any bacteria.) Remove from heat.

Directions

In a food processor, add egg yolks, garlic, mustard, salt, pepper, and lemon juice. Mix well, making sure garlic is puréed. With the processor set on low speed, slowly drizzle in the olive oil. Continue to blend until mixture is thick and has emulsified. Refrigerate until served.



Salmon Ceviche with Merquen and Spiced Quinoa

Ingredients

2 Tablespoon Zi Olive Arbosana extra virgin olive oil
2 cups of finely diced salmon
2 soupspoons chives
4 soupspoons diced red peppers
1.76 fluid oz (50 ml.) lemon juice
2 teaspoons merquén (you may wish to use Chipotle infused EVOO)
½ cup Hominy
½ cup quinoa
½ cup tomatoes diced brunoise-style
2 tablespoons coriander
assorted lettuce leaves

Directions

Mix the salmon with the peppers, chives, sprinkle with the salt and the merquén, lemon juice and a little olive oil. Cook the mote and quinoa separately. Mix with the tomatoes, coriander, olive oil, salt and pepper. Put the mote and quinoa salad into a timbale (small round mould) and then place the ceviche of salmon on top. Press out the contents of the timbale onto one side of the plate, sprinkle merquén around them. Finally, arrange the lettuce leaves in the centre of the plate, sprinkled with lemon dressing



Pumpkin Cupcakes

Preheat the oven to 350 degrees.

Ingredients

2 2/3 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 teaspoon fresh grated nutmeg
1 tsp. salt
1 15 oz. can solid pack pumpkin (1 3/4 cups)
1 cup granulated sugar
1 cup dark brown sugar
1 cup sweet Arbequina Extra Virgin Olive Oil
4 large eggs

Directions

Line three standard muffin tins or one giant muffin tin with cupcake papers. Sift together the flour, baking soda, cinnamon, nutmeg and salt. In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil. Add the eggs one at a time, beating after each addition.
Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen. Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean.
Makes 36 standard cupcakes or 12 giant cupcakes



Tirokafteri (Pepper & Feta Dip)

Serve as an appetizer with bread or crackers, or, as the Greeks do, have it with your breakfast. For extra flavor, blend a peeled and seeded tomato into the cheese filling.

Ingredients

1 hot banana pepper, grilled
1 tbsp Zi Olive Koroneiki EVOO
1 cup crumbled goat feta cheese
½ cup olive oil

Directions

Set oven to broil.
Remove top of banana pepper, core and seed it, then cut lengthwise into slices. Place on a baking sheet and brush with olive oil. Broil on each side until skin is lightly browned (about 2-5 minutes). Remove skin from pepper and discard.
In a food processor, combine the peppers, feta cheese, and olive oil. Blend until a smooth but thick texture is obtained. Refrigerate until ready to serve.
Makes 1½ cups



Anchovy Caper Dipper

Ingredients

2-4 anchovy fillets (depending on size)
2 tablespoons capers (salt-cured or in brine)
1/2 cup any Varietal EVOO

Directions

Rinse the salt from the anchovy fillets. Pat dry with a paper towel and cut them into small pieces. Rinse and drain the capers.
In a small saucepan, warm up the olive oil slowly over low heat; add the anchovies and the capers and cook, stirring constantly, until the mixture is homogeneous and fluid.