Page 19 – Olive This!

Bourbon Bacon Jam with Champagne Wine Vinegar

Posted on August 12, 2014February 9, 2024

A sweet and savory condiment made from real bacon? You bet! We were doubtful too but once you taste this delicious spread you’ll be making up new ways to use it (besides eating it straight from the jar). In addition to the ultimate breakfast sandwich, lather bacon jam on burgers, baked potatoes, and grilled cheese sandwiches. Spread it on some crusty bread, top with crisp lettuce and ripe tomatoes and you’ll have a tasty (and easy) BLT. Continue reading “Bourbon Bacon Jam with Champagne Wine Vinegar”

Sauteed Chicken Tenderloins with Artichokes, Tomatoes and Lemon Fused Olive Oil

Posted on August 5, 2014March 22, 2022

We adapted this recipe from The Good Housekeeping Cookbook: Sunday Dinner Collectors’ Edition but we found it so fast and simple that it would definitely work on any weeknight too. Continue reading “Sauteed Chicken Tenderloins with Artichokes, Tomatoes and Lemon Fused Olive Oil”

Freekeh Tabbouleh with Garlic Infused Olive Oil

Posted on July 22, 2014March 22, 2022

Remember our stuffed acorn squash recipe with that super food quinoa? Ever heard of freekeh? According to Frances Largeman-Roth’s article from the huffingtonpost.com, freekeh “just might be the next hot supergrain”! Freekeh (pronounced freak-eh) is young wheat that is harvested and roasted while it’s still green and provides many health benefits (here’s the article). Continue reading “Freekeh Tabbouleh with Garlic Infused Olive Oil”

Grilled Corn on the Cob with Chipotle Infused Olive Oil

Posted on July 9, 2014April 7, 2022

What’s a summer barbecue without corn on the cob? And since you have the grill fired up, why not throw a few ears directly onto the hot grates? We used a method that keeps the husks on the cob to steam the corn but also uses the direct heat of the grill to achieve a balance of chewiness and caramelization of the natural sugars. Our infused olive oils give a bright yet subtle hint of flavor and replaces the saturated fats typically found in the gobs of butter. We’ve made this once with our Chipotle olive oil and another time with our Tarragon olive oil but we think this would be just as delicious with Rosemary or Butter infused olive oil. Give it a try and let us know if you really miss all that butter!

INGREDIENTS

6 ears of corn on the cob
2-3 tablespoons Olive This! Chipotle Olive Oil, or Tarragon Olive Oil, or Rosemary Olive Oil, or Butter Olive Oil
salt
paprika or smoked paprika (optional)

DIRECTIONS

Heat grill to medium-high.

Trim the tops and bottoms of the corn leaving the top end of the ear exposed.

Peel back the husk of each ear, keeping it attached at the stem, and remove the silk from the cob.

Once completely clean of silk, cover the corn back up with the husk.

Place the ears of corn into a large pot of cold water with 1 tablespoon of salt. Set aside for 10 minutes. After ten minutes, remove the corn from the water and shake any excess water from the husks.

Place the corn directly on the grill grates and close cover. Grill for about 20 minutes turning the cobs ¼ turn every five minutes. If desired, peel back the husks during the last few minutes of grilling to achieve grill marks and allow caramelization.

Once done, remove from grill and cut away husks (optional). Immediately drizzle your chosen olive oil directly onto the corn.

Sprinkle with salt and paprika (optional) generously and serve immediately.

MAKES 6 SERVINGS

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).

Grilled Tuna Steaks with Lemon-Garlic and Rosemary Glaze

Posted on June 25, 2014March 22, 2022

Sometimes overcooking tuna steaks can produce dry, chewy fish but don’t be intimidated; with the help of Cooks Illustrated, we’re able to produce a moist, flavorful dish with just a few pointers on technique. The right vinaigrette will use the oil to add the proper amount of moisture to the fish and using honey as the sweetener achieves the proper browning for the perfect crust. Continue reading “Grilled Tuna Steaks with Lemon-Garlic and Rosemary Glaze”

Lemon-Blueberry Pancakes with Lemon Fused Olive Oil

Posted on June 17, 2014February 9, 2024

Ever looked at the ingredients on the side of the box of pancake mix? Notice anything artificial or unnecessary? With some mixes you even have to add your own eggs, milk and often vegetable oil. So why not add the 3 or 4 remaining ingredients that are probably already in your pantry – flour, baking powder, sugar and salt? Not only will you skip the preservatives but you can take control over the type and quantity of the sweeteners. Continue reading “Lemon-Blueberry Pancakes with Lemon Fused Olive Oil”

Wasabi and Watercress Potato Salad with Dill Infused Olive Oil

Posted on June 12, 2014March 22, 2022

Before you think this is another potato salad with creamy dressing or heaps of mayo, take a look at the ingredients. Low fat yogurt, wasabi, and our dill-infused olive oil combine to make a dressing that has now landed a spot in our top five. This started out as a recipe we saw in Rachel Ray’s 30-minute meals but we made slight changes. Wasabi is a root that we typically refer to as Japanese horseradish and is usually found as a paste on the side of a sushi platter. Continue reading “Wasabi and Watercress Potato Salad with Dill Infused Olive Oil”

Wasabi-Dill “Creamy” Dressing

Posted on June 12, 2014July 18, 2022

Not all creamy dressings need sour cream or heaps of mayo. We originally made this for our Wasabi and Watercress Potato Salad recipe but we liked the dressing so much we use it for other salads too. Low fat yogurt, wasabi, and our dill infused olive oil combine to make a dressing that has now landed a spot in our top five. Continue reading “Wasabi-Dill “Creamy” Dressing”

Black Bean Hummus with Garlic Infused Olive Oil and Sicilian Lemon Balsamic

Posted on June 3, 2014March 22, 2022

Two of our most popular selections are paired to make this simple and tasty appetizer that you can throw together in under 10 minutes. Not all flavorful dips need high amounts of saturated fat for richness. Check out this healthier ingredient list; not only are most of the flavors already infused in the olive oil and balsamic vinegar but you can probably find the remaining items already in your pantry or fridge. The flavors need about 15-20 minutes to marry after you combine all the ingredients – just enough time to chop your veggies and other dipping items. This is also perfect for taking to your next party. Whip it up and by the time you commute to the party, the flavors are perfectly blended.

INGREDIENTS

1 can (15 ounces) black beans
2 tablespoons Olive This! Garlic Olive Oil, plus more for drizzling
1 tablespoon plus 1 teaspoon Olive This! Sicilian Lemon Balsamic
¼ teaspoon salt
½ teaspoon ground cumin
freshly ground black pepper, to taste
1 teaspoon chopped flat leaf parsley, plus parsley sprig(s) for garnish

DIRECTIONS

Rinse and drain the black beans. Chop the parsley leaves and set aside.

Add all the ingredients except the parsley to a food processor.

Puree the beans using one second pulses (about 10-12) to start. Run the food processor for about 15 seconds and stop to scrape down the sides with a spatula. Repeat until you reach a somewhat smooth consistency (for hummus).

Transfer the hummus to a bowl and stir in the chopped parsley leaves. Let the hummus stand for about 15-20 minutes to marry the flavors. Drizzle with a little more of the garlic olive oil and serve with pita chips or fresh veggies.

MAKES ABOUT 1 CUP

Grilled Portobello Mushroom Caps with Harissa Olive Oil

Posted on May 13, 2014July 18, 2022

Once in a while we come across a dish that’s so easy to prepare that some wonder whether something so simple can taste so good. With 5 minutes of prep time and 8 minutes on the grill, you can easily give this a try and let us know. Portobello mushrooms are meaty and tender and whether served as an appetizer or a side dish, they are tasty and versatile. Flavors like smoked chili peppers, garlic, caraway, coriander and cumin are already infused in our Harissa olive oil which contributes to the speedy preparation, the short list of ingredients and the robust flavor. Grilled vegetables are a popular side dish for the barbecue – add this dish to your menu for something unique, delicious and with a little less work!

INGREDIENTS

2 large portobello mushroom caps
1-2 tablespoons of Olive This! Harissa Olive Oil
kosher salt

DIRECTIONS

Clean mushroom caps, remove stems and place on a plate with gills facing down. Pour 1-2 tablespoons of Harissa olive oil into a small bowl or dish. Prepare your grill at a high heat.

Brush the olive oil evenly over the tops of the caps working swiftly because the mushrooms tend to absorb the olive oil rather quickly. Alternatively, you could drizzle the olive oil directly onto the mushroom cap however we found that it absorbed too quickly before we got a chance to spread it evenly.

Flip over the mushroom caps and drizzle additional olive oil into the gills. Lightly sprinkle the gills with kosher salt.

Grill, gill sides up, for about 3- 4 minutes (depending on the size of your Portobello caps). Flip once and grill for another 2-3 minutes.

Remove from grill and serve immediately. Enjoy.

INGREDIENTS

DIRECTIONS

INGREDIENTS

DIRECTIONS

MAKES ABOUT 1 CUP

INGREDIENTS

DIRECTIONS

MAKES 2 MUSHROOM CAPS

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