Tuscan Herb Infused Olive Oil Recipes 

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Tuscan Herb Infused Olive Oil

A delicious blend of herbs, including oregano, rosemary, marjoram, and garlic. 

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 Tuscan Herb Infused Olive Oil with the following for a dynamite salad dressing or marinade:
  • Sicilian Lemon White Balsamic
  • Neapolitan Dark Balsamic
  • Traditional Dark Balsamic
​Common Uses:​
  • Sprinkle with grated Parmigiano Reggiano cheese and a few twists of fresh ground pepper for an irresistible bread dipper
  • Drizzle over Pasta, mashed potatoes or rice
  • Use on dough when making a pizza
  • Use it on everything from salad dressings to marinades. 
Our Recipes:
​

Roasted Cherry Tomato Bruschetta w/ Basil & Ricotta

​Ingredients:
  • 1 loaf of good quality crusty Italian or French Bread
  • 2 cups fresh, good quality ricotta cheese
  • 1/2 cup MOV Extra Virgin Olive Oil -Picual, Hoji, or Koroneiki would go well here
  • 1/4 cup Tuscan Herb Olive Oil
  • 3 cups super sweet cherry tomatoes
​
  • 1 cup packed fresh basil leaves
  • 3 large garlic cloves
  • 1 cup good quality sun dried tomatoes in oil, drained well
  • 2 teaspoons sea salt
  • fresh cracked pepper to taste
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​Directions:
Preheat a grill, BBQ or oven to 425 F.

In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.

Toss the cherry tomatoes with 1/4 cup fresh MOV extra virgin olive oil, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.

Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup MOV extra virgin olive oil, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side.  Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.


​
Sundried tomato and basil pesto
In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb Olive Oil and process to a paste consistency.

For assembly

Spread 1 tablespoon sundried tomato pesto over over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves.

Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of MOV extra Virgin Olive Oil or infused olive oil of your choice. Serve immediately!
Enjoy!!!!

Tuscan Herb Rubbed Roasted Italian Beef & Italian Beef Sandwich

Ingredients:
  • 5-6 pound chuck roast
  • 12 cloves garlic sliced in half
  • 1 teaspoon dried oregano
  • 1 teaspoons dried red pepper flakes 
  • sea salt and fresh ground pepper to taste
  • 1/4 cup Tuscan Herb Olive Oil
  • 2 cups beef stock or broth
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Directions:
Preheat the oven to 425.  Cut 24 slits in to all sides of the roast and insert garlic slivers in to each slit.  Liberally slather the roast with Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt.  Place the roast onto a rack set in a roasting pan.  Roast at 425 F. in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan.  Cover the roast with foil and reduce the heat to 300 F..  Slow roast for an additional 3 hours covered with foil.  
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​This roast is delicious on its own.  However, you can also slice it paper thin for Italian Beef Sandwiches.  Serve the warm sliced meat dunked in to the seasoned roasting broth, on sturdy rolls with pickled vegetables and or peppers and a drizzle of Tuscan Herb Olive Oil to finish.
Enjoy!!!

​ADRIENNE QUINN'S SPICE ROASTED SALMON WITH COUSCOUS VEGETABLE SALAD
(from our 2015 cooking competition) 

EVOO
Ingredients:
​
  • 1/3 cup chopped red pepper
  • 1/2 cup MOV Kalamata olives, pitted & chopped
  • 2 Tbsp Capers
  • 2 Tbsp plus 2 tsp chopped Lemon Thyme
  • Handful of baby spinach leaves, sliced
  • 2 tsp Dijon mustard
  • Kosher salt and fresh ground pepper to taste
Directions: 
  1. Preheat oven to 400 degrees F
  2. Spray non-stick cooking sheet with oil
  3. Pat salmon dry and rub all over with Isle of Shoals spice blend
  4. Roast salmon 10-15 minutes until tender and flaky, let cool
  5. Cook CousCous as directed, transfer to a bowl to cool
  6. Saute 1/3 cup shallots, 1/3 cup red pepper and the garlic in 2 Tbsp Tuscan olive oil until tender
  7. Add chopped Kalamata olives, capers, 2 Tbsp lemon thyme, sliced spinach and mix well
  8. Add all vegetables to the CoosCoos and cool
  9. Make the vinaigrette by mixing 1 shallot, 2tsp lemon thyme, 1/2 tsp Kosher coarse salt and 1/2 tsp fresh ground black pepper into 8 Tbsp of the Sicilian Lemon vinegar. Add 4 Tbsp of the Tuscan olive oil slowly, whisking constantly
  10. Add at least 1/3 cup of the vinaigrette to the CoosCoos, add more to taste if necessary
  11. Top the CoosCoos with the salmon and serve!
​Can be served warm or room temperature. You can also substitute cod, haddock or shrimp for salmon.
Enjoy!!!