Hereās another creation submitted by Patrick, one of our earliest customers and now becoming our resident mixologist. Rumor has it, he and his wife Christine are building a special Olive This! shelf in their kitchen. This oneās called the G&G and uses our grapefruit white balsamic. Continue reading “The G&G Drink”
While marinating chicken before grilling obviously enhances the taste and adds moisture, using an olive oil based marinade infuses flavor without deteriorating the texture of the meat. Furthermore, with our Olive This! fused olive oil and flavored balsamics you can reduce the number of ingredients needed and eliminate some prep time. This classic combination of lemon and oregano went very well with chicken and pineapple. You can also substitute the pineapple with mango for another twist.
For the marinade, whisk together the olive oil, oregano balsamic vinegar, salt and pepper in a mixing bowl. Reserve 2 tablespoons in a small bowl for brushing the meat while grilling. Pour the marinade over the cubed chicken pieces and coat each piece well. Let stand for 45-60 minutes, turning periodically. While the chicken is marinating, prepare the rest of the ingredients.
Chop fruit and vegetables according to directions in ingredients list. Try to cut them into relatively uniform pieces so they cook evenly on the grill.
After the chicken is finished marinating, combine the meat, vegetables and fruit into one large bowl so the marinade coats all pieces. Now you are ready to assemble. Keep the reserve marinade and basting brush aside for grilling.
Assemble kebabs by alternating chicken, vegetables and fruit; threading approximately 8-10 skewers.
Prepare grill to medium-high heat, oil grill grates well. Grill kebabs, turning each by a quarter turn every 2-3 minutes. Half way through the grilling process, brush reserved marinade over each kebab. Grill until chicken, vegetables and fruit are lightly browned and the meat is fully cooked, about 8-12 minutes. Check the meat for doneness by cutting into one piece. Remove kebabs when the center of the test piece is no longer pink. Be sure to use a clean platter for the cooked kababs (not the unwashed plate used for holding the raw chicken kebabs).
Serve immediately and enjoy!
Have a comment? Weād 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.
The combination of dark chocolate and the fruity essence of our Blood Orange Fused Olive Oil give this dessert a decadent flavor. This almost flourless cake uses our extra virgin olive oil in place of butter. We found the rich flavor of the cake stands on its own and doesnāt need a heavy frosting ā if desired, add a dollop of whipped cream.
Preheat the oven to 350Ā°F with the rack positioned in the middle. Line the bottom of a 9-by-3-inch spring form pan with parchment paper.
In the OT kitchen, we found measuring out and preparing all ingredients ahead of time helped with the cooking process. Dip a basting brush into the 1/2 cup of olive oil and lightly coat the insides of your spring-form pan.
Put the chocolate in a large stainless-steel bowl and melt it over simmering water. Whisk until smooth. Add the olive oil, whisking in a steady stream. Whisk in 2/3 cup of the sugar, the egg yolks, then the flour and salt. Watch the heat carefully so as not to overcook the chocolate mixture. Turn off heat but leave the bowl in place.
Put the egg whites in the bowl of a stand mixer and beat on medium speed with the whisk attachment until they start to foam. Add about a third of the remaining 1/3 cup of sugar. Beat until the whites become opaque, then add another third of the sugar. When the whites begin to increase in volume and become firmer, add the rest of the sugar and turn the mixer speed to high. Beat until the whites form soft peaks when the whisk is lifted from the bowl. They will still look slightly wet.
Fold the whites into the chocolate mixture in two additions. Pour the batter into the pan and bake until the cake is puffed and a skewer inserted into the center comes out clean or with only a few crumbs clinging to it, 35 to 40 minutes.
Let the cake cool completely, still in the pan, on a rack. It will deflate as it cools. Run a knife around the edge of the pan, release the spring form and transfer the cake onto a serving plate (removing the parchment paper). Lightly dust the top of the cake with the confectionersā sugar. Serve at room temperature. Add a dollop of whipped cream, if desired. Enjoy!
Have a comment? Weād 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.
We made this in the Olive This! kitchen recently and were surprised with how much flavor three ingredients provided for these almonds. Continue reading “Slow Roasted Almonds In Organic Garlic Infused Olive Oil and Fresh Rosemary”
Imagine a rich tasting grilled steak without having to prepare hours ahead of time. Hereās an extremely simple yet flavorful glaze for your grilled or pan-fried steaks that doesnāt require any marinating. The deep flavor of the espresso balsamic vinegar keeps the ingredients list to a minimum and when we made this glaze in the Olive This! kitchen last week, the actual cooking time was under 7 minutes. Great for entertaining as it affords you more time with your guests!
Coat the steaks with 1 tablespoon of the olive oil and generously salt and pepper both sides. Grill or pan fry steaks as desired, flipping once during cooking. Use an instant-read thermometer inserted horizontally into the steak, pulling steaks when the internal temperature registers 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. Grilling and pan-frying times may vary depending on thickness of the steaks. Ā Transfer steaks to a plate (using tongs instead of a fork) and tent with foil to keep warm.
Add remaining 2 tablespoons olive oil to a skillet or sautƩ pan over medium heat (if pan-frying steaks use the same skillet).
Add shallots and rosemary and cook for about 2 minutes, stirring occasionally, until shallots start to become translucent.
Add espresso balsamic vinegar and continue cooking to reduce the mixture to a glaze about 1 minute (if pan-frying steaks and using the same skillet, scrape up browned bits).
Finally add the juices remaining from the plate holding the tented steaks. Drizzle over warm steaks and serve immediately.
Have a comment?Ā Weād love to hear from you.Ā Have you tried this dish?Ā Do you have a variation that you think others will enjoy?Ā Leave us a comment below.
Here’s another recipe that substitutes butter with extra virgin olive oil for an easy and healthy alternative. We baked this and brought it into the store last week. We quickly ran out of printed recipes so by popular demand we’re posting it online. Enjoy! Continue reading “Whole Wheat Zucchini Bread”
A wonderfully decadent side dish without an overpowering flavor, this gratin will impress company as well as have the kids asking for seconds. We used panko bread crumbs in the Olive This! kitchen for some extra crunch. Continue reading “Truffled Cauliflower Gratin”
Many of our customers at Olive This! have asked us about using our extra virgin olive oils in place of butter for cooking and baking. Those seeking a diet lower in cholesterol, having less saturated fat or using only vegetarian ingredients will find substituting olive oil for butter is an easy and healthy alternative.
For frying and sautĆ©ing, our extra virgin olive oils can replace butter at a 1 to 1 ratio. In fact, with our fused and infused extra virgin olive oils, you will discover many new ways to introduce new flavors in your dishes. For example, have you ever tried Organic Garlic Olive OilĀ or Roasted Cilantro & Onion Olive OilĀ in a stir fry or scrambled eggs? The next time you tear into a loaf of fresh bread try replacing the butter dish with a selection of extra virgin olive oils for a delicious dipping experience.
Baking with olive oil in place of butter has been around for centuries, especially in Mediterranean cooking. Given that measurements for baking are a bit more critical, we have provided you with this conversion chart to help with your substitutions.
| Butter/Margarine | Olive Oil |
| 1 teaspoon | 3/4 teaspoon |
| 1 tablespoon | 2 1/4 teaspoons |
| 1/4 cup | 3 tablespoons |
| 1/3 cup | 1/4 cup |
| 1/2 cup | 1/4 cup + 2 tablespoons |
| 2/3 cup | 1/2 cup |
| 3/4 cup | 1/2 cup + 1 tablespoon |
| 1 cup | 3/4 cup |
Keep in mind, substituting olive oil for butter may not work for recipes that require the consistency of butter or shortening – like cake frosting that needs to hold up at room temperature. A brushing of olive oil can also be used instead of butter to prepare baking pans and cookie sheets before adding the batter or dough. When baking items with more delicate flavors, choose from our smoother, mellower olive oils (like our Vegan Butter Olive Oil) over the more peppery, pungent selections. However if you intentionally want to add some essence to your baking, the possibilities are endless. We recently kicked up the heat in a batch of cornbread by substituting the butter with our ChipotleĀ Infused Olive Oil. Our Whole Fruit Blood Orange Olive OilĀ gave a lovely fruity essence to a recent batch of brownies we brought into the store over the weekend.Ā Customers loved the subtle but noticeable hint of orange and took home a few bottles to try on their own.
Hereās a new recipe from Patrick, one of our new friends and most enthusiastic customers. He and his wife, Christine, stopped by the store yesterday to stock up on a few new combinations. Continue reading “The Grass Cutter”
Try saying that fast three times! Here is a lovely recipe that uses no refined sugar and only whole grain, olive oil, nuts, fruit and tastes phenomenal! This recipe is a feel good recipe that breaks the traditional boring granola mold.
Preheat the oven to 250 degrees. In a small bowl whisk together the olive oil and balsamic reduction or honey until thoroughly combined. In a large bowl, mix all of the dry ingredients except the cranberries. Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture. Spread the granola out on to a baking sheet covered in parchment and bake for approximately 1 hour until golden brown and fragrant. Cool completely and then mix in the dried cranberries. Store in a sealed container for up to one month.
Have a comment? Weād 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.
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