Olive Wood Smoked Olive Oil Recipes
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Olive Wood Smoked Olive Oil
Savory Notes of smoky olive wood are infused with the highest quality, fresh extra virgin olive oil to make our Olive Wood Smoked Olive Oil. Our smoke olive oil is all natural with no artificial ingredients, preservatives or refined carrier oils! The flavor of olive wood smoke is close to that of oak wood smoke. In Andalusia, Spain, olive wood is commonly used for grilling fish, poultry, meats and vegetables.
Savory Notes of smoky olive wood are infused with the highest quality, fresh extra virgin olive oil to make our Olive Wood Smoked Olive Oil. Our smoke olive oil is all natural with no artificial ingredients, preservatives or refined carrier oils! The flavor of olive wood smoke is close to that of oak wood smoke. In Andalusia, Spain, olive wood is commonly used for grilling fish, poultry, meats and vegetables.
Pairings:
Try pairing Olive Wood Smoked Olive Oil with the following for a dynamite salad dressing or marinade:
Try pairing Olive Wood Smoked Olive Oil with the following for a dynamite salad dressing or marinade:
- Sicilian Lemon White Balsamic
- Pomegranate-Quince White Balsamic
- Neapolitan Herb Dark Balsamic
- Jalapeno White Balsamic
Common Uses:
- Great in potato salad
- Wonderful in marinades for steak tips or chicken
- Try in sauces such as BBQ
- Brush on grilled meets or vegetables
- Drizzle on mashed potatoes
Our Recipes:
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.
Enjoy!
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.
Enjoy!
Za’atar Topped Pita Crisps
Ingredients:
- Pita bread
- MOV Olive Wood Smoked Olive Oil
- MOV Zaatar
- Salt (optional)
Directions:
Lay pitas on a cutting board. Brush pita top with Olive Wood Smoked Olive Oil. Sprinkle Zaatar on top of pita and a touch of salt if desired.
Broil for 3-5 minutes on top rack until crisped being careful not to burn.
Drizzle with an extra touch of olive oil
Enjoy!
Lay pitas on a cutting board. Brush pita top with Olive Wood Smoked Olive Oil. Sprinkle Zaatar on top of pita and a touch of salt if desired.
Broil for 3-5 minutes on top rack until crisped being careful not to burn.
Drizzle with an extra touch of olive oil
Enjoy!
Olive Wood Smoked Grilled Halibut
Ingredients:
- 1/4 cup MOV Olive Wood Smoked Olive Oil
- 2" Sprig fresh rosemary, coarsely chopped
- 1 tablespoon medium course sea salt or kosher salt
- 1 teaspoon fresh ground pepper
- 2 medium fresh lemons quartered
- 2 pounds fresh halibut fillets about 8 oz. portions - (or your favorite fresh fish such as salmon, cod, squid, octopus. Not into fish? Use poultry such as chicken breasts or thighs. Not consuming animal products? No problem, get out your Portabello mushrooms and/or eggplant.)
Directions:
Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary.
In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly. Deeply inhale... mmm...
Allow the fillets to marinate for about 30 minutes or up to 1 hour. (My halibut was cooked to perfection indoors on a cast iron stove-top grill. However, you can prepare a charcoal grill, gas grill, or even roast the halibut in the oven. It will not matter, because after taking a bite, your guests will be certain that you flew olive wood in from Spain to build the fire over which you cooked the halibut.)
Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before it's done, allowing it to rest, loosely covered in foil for a two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior.
If cooking poultry, make sure to cook through to at least 155 F. Mushrooms and eggplant will require about 15 minutes depending on taste.
Serve with lemon wedges.
Makes 4 generous portions or 8 average portions
Enjoy!!!
Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary.
In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly. Deeply inhale... mmm...
Allow the fillets to marinate for about 30 minutes or up to 1 hour. (My halibut was cooked to perfection indoors on a cast iron stove-top grill. However, you can prepare a charcoal grill, gas grill, or even roast the halibut in the oven. It will not matter, because after taking a bite, your guests will be certain that you flew olive wood in from Spain to build the fire over which you cooked the halibut.)
Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before it's done, allowing it to rest, loosely covered in foil for a two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior.
If cooking poultry, make sure to cook through to at least 155 F. Mushrooms and eggplant will require about 15 minutes depending on taste.
Serve with lemon wedges.
Makes 4 generous portions or 8 average portions
Enjoy!!!
Sous-Vide NY Strip Marinaded w/Olive Wood Smoked Olive Oil
Ingredients:
- 4 - 2" thick steaks: use either strip, porterhouse, t-bone or tenderloin steaks weighing about 8 oz. each
- Kosher salt and freshly ground black pepper
- 4 sprigs thyme or rosemary (optional)
- 2 garlic cloves (optional)
- 2 shallots, thinly sliced (optional)
- 3 tablespoons MOV Olive Wood Smoked Olive Oil
Directions
Set the Sous-Vide cooker to 130ºF (54.4ºC). If not using a Sous-Vide, see below.
Generously season the steaks with salt and pepper. Place 2 tablespoons smoked olive oil, shallots, rosemary, and garlic if using into resealable or vacuum sealing bags. Place the steaks in a one large or two medium zipper lock or vacuum seal bags and seal.
Following the operating instructions for your Sous-Vide cooker, place the bag(s) in the water bath and set the timer for 2 hours.
After 2 hours, remove the bag from the water bath and remove the steaks from the bags and dry well with paper towels.
Heat a large cast iron skillet or grill pan over high heat. Rub the dried steaks with remaining tablespoon of smoked olive oil. Add the steaks to the hot pan and sear until well-browned, about 30 seconds per side. Transfer steak to a cutting board and let rest for 5 minutes. Serve.
If you would like to make this recipe without a Sous-Vide cooker, then simply follow the directions to marinate the steaks in a sealable bag for 2 hours. After 2 hours, remove the steaks and prepare your grill. Grill to desired doneness.
Serves 4
Enjoy!!
Set the Sous-Vide cooker to 130ºF (54.4ºC). If not using a Sous-Vide, see below.
Generously season the steaks with salt and pepper. Place 2 tablespoons smoked olive oil, shallots, rosemary, and garlic if using into resealable or vacuum sealing bags. Place the steaks in a one large or two medium zipper lock or vacuum seal bags and seal.
Following the operating instructions for your Sous-Vide cooker, place the bag(s) in the water bath and set the timer for 2 hours.
After 2 hours, remove the bag from the water bath and remove the steaks from the bags and dry well with paper towels.
Heat a large cast iron skillet or grill pan over high heat. Rub the dried steaks with remaining tablespoon of smoked olive oil. Add the steaks to the hot pan and sear until well-browned, about 30 seconds per side. Transfer steak to a cutting board and let rest for 5 minutes. Serve.
If you would like to make this recipe without a Sous-Vide cooker, then simply follow the directions to marinate the steaks in a sealable bag for 2 hours. After 2 hours, remove the steaks and prepare your grill. Grill to desired doneness.
Serves 4
Enjoy!!
Smokey Almonds Roasted with Olive Wood Smoked Olive Oil
Ingredients:
- 3 cups (1 pound) whole raw almonds
- 2 tablespoons MOV Olive Wood Smoked Olive Oil
- 1 teaspoon fine sea salt
- 1 teaspoon fresh or dried rosemary leaves, crushed
Directions:
Preheat oven to 350°F.
In a medium bowl, toss together all ingredients until almonds are well coated. Spread the almonds in a single layer onto a large baking sheet. Roast for 10-15 minutes, stir, and continue roasting for another 10 minutes until fragrant and golden brown. Cool completely before serving.
3 Cups
Enjoy!!
Preheat oven to 350°F.
In a medium bowl, toss together all ingredients until almonds are well coated. Spread the almonds in a single layer onto a large baking sheet. Roast for 10-15 minutes, stir, and continue roasting for another 10 minutes until fragrant and golden brown. Cool completely before serving.
3 Cups
Enjoy!!
