All Natural Butter Infused Olive Oil Recipes
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Butter Infused Olive Oil
This creamy extra virgin olive oil is naturally infused with the rich flavor of butter. Infused with a custom blend of herbs to give this oil its butter flavor while remain dairy-free!
Made with Certified Ultra Premium, ultra fresh, extra virgin olive oil from our collection blended in small, artisan batches with 100% natural, organic compatible flavor.
This creamy extra virgin olive oil is naturally infused with the rich flavor of butter. Infused with a custom blend of herbs to give this oil its butter flavor while remain dairy-free!
Made with Certified Ultra Premium, ultra fresh, extra virgin olive oil from our collection blended in small, artisan batches with 100% natural, organic compatible flavor.
Pairings:
Try pairing Butter Infused Olive Oil with the following for a dynamite salad dressing or marinade:
Try pairing Butter Infused Olive Oil with the following for a dynamite salad dressing or marinade:
- Blueberry Dark Balsamic
- Cara Cara Orange Vanilla White Balsamic
- Maple Dark Balsamic
Common Uses:
- Try this oil over popcorn
- With crab, shrimp or lobster
- to dip bread
- Drizzle over Pasta, mashed potatoes or rice
- Use this oil as a butter substitute in baking
Our Recipes:
Mushroom & Sage Infused Chicken Pot Pie
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Ingredients for the Pot Pie:
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Ingredients for the Buttermilk Biscuits:
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Directions:
Grease a 13" x 9" baking pan or casserole
Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make the biscuits.
Directions for Biscuits:
In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms.
Preheat the oven to 350 F.
Roll out the dough to 1" thickness and cut out biscuits 2" in diameter. Place the biscuits on top of the pot pie filling about 1" apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden.
Serves 6-8
Enjoy!!
Grease a 13" x 9" baking pan or casserole
Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make the biscuits.
Directions for Biscuits:
In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms.
Preheat the oven to 350 F.
Roll out the dough to 1" thickness and cut out biscuits 2" in diameter. Place the biscuits on top of the pot pie filling about 1" apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden.
Serves 6-8
Enjoy!!
Oven Baked Eggs in a Brioche Basket
Ingredients:
- 8 slices of bread (1/2" thick slices)
- 8 large eggs (preferably organic and free range)
- 1/2 cup MOV Butter Olive Oil or any infused olive oil such as Baklouti, lemon, garlic, mushroom sage, add a drop of MOV White Truffle Oil (for a seriously luxurious experience).
- Fresh ground pepper (optional) to taste
- A few pinches of fine sea salt (to taste)
Directions:
Preheat the oven to 350 F. and adjust a rack to the middle of the oven. Line a large rimmed baking with parchment paper. Arrange the bread slices on the baking sheet. Using a pastry brush, liberally coat each slice of bread on both sides with the olive oil of your choice. Using a cookie cutter, or other round cutter, cut out a hole (approximately 2 1/2" in diameter) in the center of each slice of bread. Crack an egg into each hole. Season the bread and eggs with salt and pepper to taste.
Bake for 10 minutes - or until bread is lightly toasted and eggs are set, but the yolk is still a little runny. For well don eggs with a solid yolk, cook for 12 minutes.
Serves 8
Enjoy!!
Preheat the oven to 350 F. and adjust a rack to the middle of the oven. Line a large rimmed baking with parchment paper. Arrange the bread slices on the baking sheet. Using a pastry brush, liberally coat each slice of bread on both sides with the olive oil of your choice. Using a cookie cutter, or other round cutter, cut out a hole (approximately 2 1/2" in diameter) in the center of each slice of bread. Crack an egg into each hole. Season the bread and eggs with salt and pepper to taste.
Bake for 10 minutes - or until bread is lightly toasted and eggs are set, but the yolk is still a little runny. For well don eggs with a solid yolk, cook for 12 minutes.
Serves 8
Enjoy!!
Bananas Foster
(from one of our cooking demos)
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Ingredients:
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Directions:
Place butter flavored olive oil in a heavy non-stick sauté pan and set to medium heat. Peel and slice bananas into quarters and add to the pan. Once bananas are evenly coated, carefully add the rum to the pan. NOTE: If using an electric stove top, cook for approximately 1 minute to allow alcohol to burn off. If using a gas stove, gently tip the pan until the flame ignites the Rum vapors. As soon as the flame goes out bananas are ready to serve. Place 1 cup of frozen yogurt in a dessert bowl and ladle bananas and sauce over the yogurt. Yield 2 servings
Enjoy!!
Place butter flavored olive oil in a heavy non-stick sauté pan and set to medium heat. Peel and slice bananas into quarters and add to the pan. Once bananas are evenly coated, carefully add the rum to the pan. NOTE: If using an electric stove top, cook for approximately 1 minute to allow alcohol to burn off. If using a gas stove, gently tip the pan until the flame ignites the Rum vapors. As soon as the flame goes out bananas are ready to serve. Place 1 cup of frozen yogurt in a dessert bowl and ladle bananas and sauce over the yogurt. Yield 2 servings
Enjoy!!
