Extra Virgin Olive Oil Recipes
Ultimate Polenta (Vegan)
Polenta is a hearty and amazingly delicious dish made from boiled cornmeal.
What follows is a simple recipe that truly highlights fresh, UP Certified Extra Virgin Olive Oil. This recipe is a crowd pleaser that requires very few steps!
What follows is a simple recipe that truly highlights fresh, UP Certified Extra Virgin Olive Oil. This recipe is a crowd pleaser that requires very few steps!
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Ingredients
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Directions
Bring 4 cups of lightly salted water to a boil in a medium sauce pot. Gradually add in 1 cup of polenta (cornmeal), and reduce heat to medium.
While polenta is cooking, add 1 teaspoon garlic powder, fresh ground black pepper to taste and the star of the show: 1 tablespoon of Organic California Koroneiki EVOO and two teaspoons of Garlic Olive Oil.
Reduce to a simmer, stirring occasionally for approximately 20-25 minutes to create a smooth, creamy consistency.
When finished cooking, ladle into bowls and and for the finishing touch, drizzle a bit of Garlic EVOO on top, and sprinkle with red pepper flakes (I used Marash Red Pepper flakes). If you don’t have Marash, normal red pepper flakes will be wonderful.
Bring 4 cups of lightly salted water to a boil in a medium sauce pot. Gradually add in 1 cup of polenta (cornmeal), and reduce heat to medium.
While polenta is cooking, add 1 teaspoon garlic powder, fresh ground black pepper to taste and the star of the show: 1 tablespoon of Organic California Koroneiki EVOO and two teaspoons of Garlic Olive Oil.
Reduce to a simmer, stirring occasionally for approximately 20-25 minutes to create a smooth, creamy consistency.
When finished cooking, ladle into bowls and and for the finishing touch, drizzle a bit of Garlic EVOO on top, and sprinkle with red pepper flakes (I used Marash Red Pepper flakes). If you don’t have Marash, normal red pepper flakes will be wonderful.
CJ's Pork Chops with Mushroom Sauce
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Ingredients:
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Mushroom Sauce:
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Directions:
Season the meat with the salt, pepper and garlic powder. Let rest at room temperature for at least one hour. Heat oven to 450 degrees. Over medium high heat, heat an ovenproof skillet and add the oil. Saute the chops on one side until browned. Then turn the chops and pop the skillet into the oven for 5 minutes. Remove from the oven and let the chops rest. Once you have taken the chops from the skillet, set it back over medium-high heat and add the mushrooms and butter. Don’t crowd the mushrooms and let them release their liquid and brown. Add the garlic powder, Kidder Mountain, and Dijon. Saute for 30 seconds. Deglaze the pan with the sherry and cook until ½ the liquid is absorbed by the mushrooms. Add the cream and bring it just to a boil to thicken slightly. (Add more cream if necessary.) Add the juices from the resting pork chops and season to taste. Serve the sauce over the chops. Enjoy! |
CJ's Scallops in Thai Broth
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Ingredients:
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Directions:
In a small saucepan heat the coconut milk, scallions and lime leaves to just a boil, reduce to low and simmer for 10 minutes. Remove from heat and add the Lemongrass, Ginger, and Fish Oil. Cover with a lid and set aside. Remove lime leaves before serving. In a Medium saute pan, heat the oil. Season the scallops with salt and pepper and sear on both sides. Scallops should be just translucent and velvety in consistency. Remove from pan and add the Zucchini, Squash, and Tomatoes. Saute for 30 seconds (add a bit more oil if necessary).
Plate the dish in shallow bowls or recessed plates. Ladle 1/2 cup of the coconut broth into the plate. Place five of the scallops around the perimeter. Spoon 1/2 the vegetable mixture into the center. Arrange a small clump of Cilantro on top of the vegetables. Squeeze a lime wedge over all. Drizzle Harissa Oil into the broth.
Enjoy!
In a small saucepan heat the coconut milk, scallions and lime leaves to just a boil, reduce to low and simmer for 10 minutes. Remove from heat and add the Lemongrass, Ginger, and Fish Oil. Cover with a lid and set aside. Remove lime leaves before serving. In a Medium saute pan, heat the oil. Season the scallops with salt and pepper and sear on both sides. Scallops should be just translucent and velvety in consistency. Remove from pan and add the Zucchini, Squash, and Tomatoes. Saute for 30 seconds (add a bit more oil if necessary).
Plate the dish in shallow bowls or recessed plates. Ladle 1/2 cup of the coconut broth into the plate. Place five of the scallops around the perimeter. Spoon 1/2 the vegetable mixture into the center. Arrange a small clump of Cilantro on top of the vegetables. Squeeze a lime wedge over all. Drizzle Harissa Oil into the broth.
Enjoy!
Rock Cod Veracruz
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Fish:
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Sauce:
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Directions:
Start the sauce by heating Baklouti Olive Oil and Smoked Olive Oil in a large pot over medium high heat. Add the onion and cook, stirring regularly, until the onions start to brown, about 5 minutes then add the garlic and stir for a bit longer.
Add the diced tomatoes along with the bay leaf, oregano, parsley, half of the olives, and half of the capers. Simmer briskly, stirring frequently, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1/2 cup of water and simmer for 15 minutes. Taste and season with additional salt and pepper if desired.
While the sauce is simmering, dredge the fish fillets first in flour, then in the egg, and then back in the flour. Heat 1/3 cup of UP extra virgin olive oil in a very large (12-inch) non-stick skillet over medium-high heat. Once the skillet is hot, pan fry the fish for approximately 3-4 minutes per side, or until nicely golden brown and a bit crisp on the exterior.
To finish the dish, ladle the finished sauce onto individual dinner plates, place a piece of cod in the center, garnish with the remaining olives, capers, parsley, and green onions. Serve immediately.
Start the sauce by heating Baklouti Olive Oil and Smoked Olive Oil in a large pot over medium high heat. Add the onion and cook, stirring regularly, until the onions start to brown, about 5 minutes then add the garlic and stir for a bit longer.
Add the diced tomatoes along with the bay leaf, oregano, parsley, half of the olives, and half of the capers. Simmer briskly, stirring frequently, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1/2 cup of water and simmer for 15 minutes. Taste and season with additional salt and pepper if desired.
While the sauce is simmering, dredge the fish fillets first in flour, then in the egg, and then back in the flour. Heat 1/3 cup of UP extra virgin olive oil in a very large (12-inch) non-stick skillet over medium-high heat. Once the skillet is hot, pan fry the fish for approximately 3-4 minutes per side, or until nicely golden brown and a bit crisp on the exterior.
To finish the dish, ladle the finished sauce onto individual dinner plates, place a piece of cod in the center, garnish with the remaining olives, capers, parsley, and green onions. Serve immediately.
Chimichurri Sauce
Ingredients:
- 2 cups packed fresh Italian parsley leaves
- 4 medium garlic cloves, peeled and smashed
- 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
- 1/4 cup MOV Pinot Noir Red Wine Vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 cup MOV Extra Virgin Olive Oil
Directions:
Place the ingredients in to the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. Freezes well for future use.
Use over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, and over hummus.
Makes about 1 1/2 cups of condiment.
Place the ingredients in to the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. Freezes well for future use.
Use over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, and over hummus.
Makes about 1 1/2 cups of condiment.
Roasted Butternut Squash with Dried Cranberries
& Earl Grey Tea Spice Rub
Ingredients:
- 1 large butternut squash (about 3 pounds), peeled and seeded and cut
- In 1-inch chunks
- ½ Cup dried cranberries
- 3 Tablespoons MOV Extra-Virgin Olive Oil
- 2 Tablespoons Rub Me Tender Spice Rub: Earl Grey Tea Rub
Directions:
Preheat oven to 400 degrees F. Place the squash and cranberries on a sheet pan and drizzle with the MOV extra virgin olive oil, Earl Grey Tea Rub and toss well. Arrange the squash and cranberries in one layer and roast for 20-25 minutes, until the squash is tender, turning once with a metal spatula.
Transfer to a large bowl.
Enjoy!
Preheat oven to 400 degrees F. Place the squash and cranberries on a sheet pan and drizzle with the MOV extra virgin olive oil, Earl Grey Tea Rub and toss well. Arrange the squash and cranberries in one layer and roast for 20-25 minutes, until the squash is tender, turning once with a metal spatula.
Transfer to a large bowl.
Enjoy!
Spicy Coffee Rub Roasted Potatoes and Onions
Ingredients:
- 1 ½ pounds small red or white potato
- 1 large red or white onion, sliced
- 2 Tablespoons Rub Me Tender Spice Rub: Spicy Coffee Rub
- 2 Tablespoons MOV Extra Virgin Olive Oi
Directions:
Preheat oven to 425 degrees F. Cut the potatoes in halves or quarters. Place potatoes and sliced onions in a bowl with olive oil; Toss until potatoes are well coated, sprinkle 2 tablespoons Spicy Coffee Rub and toss until well coated. Arrange potatoes and onions on baking sheet in a single layer and cook for 25 minutes; flip once during cooking to ensure browning on all sides.
Transfer to a platter.
Enjoy!
Preheat oven to 425 degrees F. Cut the potatoes in halves or quarters. Place potatoes and sliced onions in a bowl with olive oil; Toss until potatoes are well coated, sprinkle 2 tablespoons Spicy Coffee Rub and toss until well coated. Arrange potatoes and onions on baking sheet in a single layer and cook for 25 minutes; flip once during cooking to ensure browning on all sides.
Transfer to a platter.
Enjoy!
Empanadas!
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Ingredients for Empanada Filling:
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Ingredients for Olive Oil Pastry:
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Directions:
To make the filling, heat olive oil of choice in a large skillet over medium heat. Add the ground meat of your choice. Saute until well browned. Add the onion and saute until translucent. Add the roasted peppers, garlic, oregano and cook for another few minutes until most of the moisture in the mixture has evaporated. Add the cheese, mix well, taste and season with salt and pepper, and then set aside to cool slightly.
Preheat the oven to 375.
Sift together the flour, salt, and baking powder. Mix the MOV extra virgin olive oil and water together. Add to the dry ingredients and mix well until a dough forms. Knead on a lightly floured surface until smooth. Roll out to 1/8" thickness and then using a round glass or a large circular cutter (4"-5" diameter would be perfect), cut out rounds of dough. Fill each with 2 tablespoons of cooled filling, brush one half of the inner edge of the circle and then pinch firmly closed to form a half moon shaped empanada. Use the tines of a fork to make a decorative edge and help seal the empanadas.
Arrange on a baking sheet and brush with beaten egg. Bake for 15-20 minutes until each empanada is golden brown. Allow to cool slightly and serve warm. Can be frozen and reheated with excellent results.
Makes approximately 1 dozen empanadas
Enjoy!!!
To make the filling, heat olive oil of choice in a large skillet over medium heat. Add the ground meat of your choice. Saute until well browned. Add the onion and saute until translucent. Add the roasted peppers, garlic, oregano and cook for another few minutes until most of the moisture in the mixture has evaporated. Add the cheese, mix well, taste and season with salt and pepper, and then set aside to cool slightly.
Preheat the oven to 375.
Sift together the flour, salt, and baking powder. Mix the MOV extra virgin olive oil and water together. Add to the dry ingredients and mix well until a dough forms. Knead on a lightly floured surface until smooth. Roll out to 1/8" thickness and then using a round glass or a large circular cutter (4"-5" diameter would be perfect), cut out rounds of dough. Fill each with 2 tablespoons of cooled filling, brush one half of the inner edge of the circle and then pinch firmly closed to form a half moon shaped empanada. Use the tines of a fork to make a decorative edge and help seal the empanadas.
Arrange on a baking sheet and brush with beaten egg. Bake for 15-20 minutes until each empanada is golden brown. Allow to cool slightly and serve warm. Can be frozen and reheated with excellent results.
Makes approximately 1 dozen empanadas
Enjoy!!!
Cauliflower Schnitzel
We loved this meatless rendition of a German inspired favorite.
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Ingredients:
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Directions:
Slice the cauliflower in half straight through, leaving the stem portion of each half intact. Carefully slice the two hemispheres, through the stem portion into 1/2" thick steaks. It won't be perfect, some might fall apart, don't worry about it.
Whisk together 1/3 cup of olive oil, garlic, and lemon juice, 1 teaspoon salt and pepper. Place the cauliflower steaks and marinade into a large shallow pan or large gallon size zip lock bag. Coat the cauliflower well and marinate for at least 1/2 hour.
Whisk the eggs in a pie tin, or similar large flat, shallow dish.
Whisk together the flour with a teaspoon of salt, and pepper to taste.
In a heavy bottom pan, or dutch oven, heat 2" of super fresh, UP Certified, High Polyphenol (300 ppm+) extra virgin olive oil to 350 F.
First dredge the marinated cauliflower in the seasoned flour.
Dip each steak into the whisked eggs, then dip into the bread crumbs. Fry the coated steaks on each side for about 2 minutes or until golden brown. Allow to drain on a rack or paper towels before serving. Adjust seasoning by adding more salt if desired or pepper.
For presentation, consider serving the steaks atop a bed of baby arugula or salad with additional lemon olive oil vinaigrette on the side and/or lemon wedges.
serves 4-6
Enjoy!!
Slice the cauliflower in half straight through, leaving the stem portion of each half intact. Carefully slice the two hemispheres, through the stem portion into 1/2" thick steaks. It won't be perfect, some might fall apart, don't worry about it.
Whisk together 1/3 cup of olive oil, garlic, and lemon juice, 1 teaspoon salt and pepper. Place the cauliflower steaks and marinade into a large shallow pan or large gallon size zip lock bag. Coat the cauliflower well and marinate for at least 1/2 hour.
Whisk the eggs in a pie tin, or similar large flat, shallow dish.
Whisk together the flour with a teaspoon of salt, and pepper to taste.
In a heavy bottom pan, or dutch oven, heat 2" of super fresh, UP Certified, High Polyphenol (300 ppm+) extra virgin olive oil to 350 F.
First dredge the marinated cauliflower in the seasoned flour.
Dip each steak into the whisked eggs, then dip into the bread crumbs. Fry the coated steaks on each side for about 2 minutes or until golden brown. Allow to drain on a rack or paper towels before serving. Adjust seasoning by adding more salt if desired or pepper.
For presentation, consider serving the steaks atop a bed of baby arugula or salad with additional lemon olive oil vinaigrette on the side and/or lemon wedges.
serves 4-6
Enjoy!!
Roasted Red Pepper Hummus w/ EVOO
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Ingredients:
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Directions:
Place all of the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired. Refrigerate until ready to serve and drizzle more fresh olive oil over the top if desired.
Enjoy!!!
Sweet Summer Corn Bisque w/ Crispy Shallots
This is summer in a bowl.
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Ingredients:
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Directions:
Optimally, this recipe is made in pressure cooker. However, excellent results can be achieved on the stove top.
Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl. Cut the cobs in half and reserve. In a 8+ quart pressure cooker or stock pot, saute 2/3 of the sliced shallots for five minutes or until slightly golden in 1/4 cup of olive oil of your choice. Add the garlic and thyme, and saute for another minute, making sure that the garlic does not brown.
To the pressure cooker or stock pot add the stock, cut corn, and cut cobs. If using a pressure cooker, cook under pressure for 15 minutes. If cooking via stove top, simmer the pot gently over low heat for 45 minutes.
Meanwhile, saute the remaining shallot in 1 tablespoon of olive oil until caramelized and fragrant and reserve.
At the end of the cooking process, remove the cobs and bay leaf and add the cream (if using). In a food processor or blender, process the entire contents of the pressure cooker/pot in batches. The liquid will be scalding hot so be very careful!
Strain through a fine mesh strainer discarding any corn particulate and adjust the seasoning with additional salt and pepper to taste. Ladle into bowls and serve immediately topped with minced chives, caramelized shallots, ground pepper, and a nice drizzle of throat catching MOV extra virgin olive oil.
Serves 4-6
Enjoy!!!
Optimally, this recipe is made in pressure cooker. However, excellent results can be achieved on the stove top.
Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl. Cut the cobs in half and reserve. In a 8+ quart pressure cooker or stock pot, saute 2/3 of the sliced shallots for five minutes or until slightly golden in 1/4 cup of olive oil of your choice. Add the garlic and thyme, and saute for another minute, making sure that the garlic does not brown.
To the pressure cooker or stock pot add the stock, cut corn, and cut cobs. If using a pressure cooker, cook under pressure for 15 minutes. If cooking via stove top, simmer the pot gently over low heat for 45 minutes.
Meanwhile, saute the remaining shallot in 1 tablespoon of olive oil until caramelized and fragrant and reserve.
At the end of the cooking process, remove the cobs and bay leaf and add the cream (if using). In a food processor or blender, process the entire contents of the pressure cooker/pot in batches. The liquid will be scalding hot so be very careful!
Strain through a fine mesh strainer discarding any corn particulate and adjust the seasoning with additional salt and pepper to taste. Ladle into bowls and serve immediately topped with minced chives, caramelized shallots, ground pepper, and a nice drizzle of throat catching MOV extra virgin olive oil.
Serves 4-6
Enjoy!!!
Oven Dried Heirloom Tomatoes w/ Fresh Extra Virgin Olive Oil
Are you suffering from an overabundance of gorgeous, ripe, heirloom tomatoes? If you answered yes, then consider preserving your harvest by oven drying your tomatoes and then jarring them with fresh EVOO and herbs. If you answered no, get yourself some late summer tomatoes, stat! It doesn't get easier than this, and the results are spectacular. Serve them as an appetizer, blend them with garlic for a "sun-dried" style tomato pesto sauce, or enjoy them for snacking straight out of the jar.
Ingredients:
- 2-3 Pounds of rip summer tomatoes
- Sea Salt to taste
- Fresh herbs of your choice (we prefer thyme, oregano, and/or rosemary)
- MOV Extra Virgin Olive Oil (depends on how full you get the jars with herbs and tomatoes)
- Garlic (Optional)
Directions:
Line a couple of baking sheets with parchment paper. Cut the tomatoes in half and sprinkle with a little sea salt. Bake the tomatoes slow and low at 250 F. for 4-5 hours. Allow the tomatoes to cool completely before packing them into clean jars with lids, stuffed with an assortment of fresh herbs of your choice. Cover the tomatoes fully with a fresh MOV Extra Virgin Olive Oil of our choice, and refrigerate for up to 3 weeks. They won't last that long however, We can guarantee it!
Enjoy!!!!
Savory Herb Crepes w/ Spinach Gruyere & Olive Oil Fried Egg
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Ingredients for Crepe Batter:
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Directions for Crepe Batter:
In a blender add the wet ingredients including 1 tablespoon of olive oil and pulse to combine. Add the flour, salt and herbs. Pulse again to fully incorporate the dry into the wet. Scrape the sides once during the process to loosen any dry flour and pulse until homogenous.
Heat a nonstick 10" pan over medium heat 2 teaspoons MOV Extra Virgin Olive Oil. Wipe out the oil until just a sheen is left in the pan. Pour approximately 4 tablespoons of crepe batter into the hot pan, and while holding the handle, swirl the batter to create a round crepe that covers the entire bottom of the pan. Cook for about 1 minute over medium heat and then carefully flip to cook the crepe on the other side for another 30 seconds or so. Set finished crepes aside while making the filling
In a blender add the wet ingredients including 1 tablespoon of olive oil and pulse to combine. Add the flour, salt and herbs. Pulse again to fully incorporate the dry into the wet. Scrape the sides once during the process to loosen any dry flour and pulse until homogenous.
Heat a nonstick 10" pan over medium heat 2 teaspoons MOV Extra Virgin Olive Oil. Wipe out the oil until just a sheen is left in the pan. Pour approximately 4 tablespoons of crepe batter into the hot pan, and while holding the handle, swirl the batter to create a round crepe that covers the entire bottom of the pan. Cook for about 1 minute over medium heat and then carefully flip to cook the crepe on the other side for another 30 seconds or so. Set finished crepes aside while making the filling
Ingredients for the Crepe Filling:
- 3 teaspoons MOV extra-virgin olive oil or infused oil such as Tuscan Herb, Garlic, or Gremolata
- 2 large shallots, about 1/4 cup minced
- 4 cups packed fresh spinach leaves
- sea salt and freshly ground black pepper
Directions for the Crepe Filling:
For the crepe filling, heat a 12" skillet over medium heat. Add the olive oil and shallots. Cook the shallots until translucent, about 3 minutes. Add the spinach to the shallots and cook until soft, another
3 minutes. Season with salt and pepper. Remove to a covered bowl to keep warm.
For the crepe filling, heat a 12" skillet over medium heat. Add the olive oil and shallots. Cook the shallots until translucent, about 3 minutes. Add the spinach to the shallots and cook until soft, another
3 minutes. Season with salt and pepper. Remove to a covered bowl to keep warm.
Ingredients for the Fried Eggs:
- 1 tablespoon MOV Extra Virgin Olive Oil
- 4 large hen eggs
Directions for the Fried Eggs:
Heat the oil in a nonstick 10" skillet over medium heat. Cook the eggs until the desired doneness. Sunnyside up is preferable. Set aside
Heat the oil in a nonstick 10" skillet over medium heat. Cook the eggs until the desired doneness. Sunnyside up is preferable. Set aside
Ingredients for assembly
- 4 ounces Gruyere cheese or any other type melting cheese, shredded
- 4 eggs cooked sunny side up, poached, or however you like them
- additional salt and pepper to taste
- 1 tablespoon MOV Extra Virgin Olive Oil
Assembly:
Wipe clean the 10" non-stick pan. Place each crepe on a clean work surface and sprinkle the cheese over the center of the crepe. Add a quarter of the warm spinach mixture on top of the cheese, and add an egg over the top of the spinach. Fold four sides of the crepe edge into make a square that leave the yolk exposed on top. Heat the pan over medium. Add the olive oil to the skillet and place each constructed crepe back into the pan to gently brown the bottom and melt the cheese. About 3 minutes per crepe. Season and serve immediately.
Makes 4
Enjoy!!!
Wipe clean the 10" non-stick pan. Place each crepe on a clean work surface and sprinkle the cheese over the center of the crepe. Add a quarter of the warm spinach mixture on top of the cheese, and add an egg over the top of the spinach. Fold four sides of the crepe edge into make a square that leave the yolk exposed on top. Heat the pan over medium. Add the olive oil to the skillet and place each constructed crepe back into the pan to gently brown the bottom and melt the cheese. About 3 minutes per crepe. Season and serve immediately.
Makes 4
Enjoy!!!