Mediterranean tuna and bean salad

This tuna and bean salad is packed with protein and fiber and is quick to prepare. For extra flavor, add a pinch of crushed red pepper or cayenne.

Ingredients:

– 8 cups mixed salad greens
– 1 15- to 19-ounce can beans (feel free to use, chickpeas, rinsed kidney beans or black-eyed peas)
– 1 large red bell pepper, finely diced
– 2 5-ounce cans water-packed chunk light tuna, drained and flaked
– ½ cup red onion, finely chopped
– ½ cup fresh parsley, chopped
– 4 teaspoons capers, rinsed
– 1½ teaspoons fresh rosemary, finely chopped
– ½ cup lemon juice, divided into 2
– 4 tablespoons Olé extra virgin olive oil
– Freshly ground pepper
– ¼ teaspoon salt
– Sea salt

Serves 4

Procedure:

1. Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, ¼ cup lemon juice and 2 tablespoons oil in a medium bowl.

2. Season with pepper.

3. Combine the remaining ¼ cup lemon juice, 2 tablespoons oil and salt in a large bowl.

4. Add salad greens; toss to coat.

5. Divide the greens among 4 plates.

6. Top each with the tuna salad.

Enjoy!

Recipe from: EatingWell Magazine, July/August 2009

 

Olé extra virgin olive oil black cod poached Alaska with herbs

Get elegant with this light delicious entrée

 

Ingredients needed:

1 Tablespoon Olé extra virgin olive oil

1 Medium red bell pepper, diced

1 Medium onion, diced

2 Stalks of celery, chopped finely

4 Garlic cloves, chopped

1/2 Cup dry white wine

1 Tablespoon of thyme leaves

4 Cups chicken, fish, or vegetable broth

2 – 3 Cups Olé extra virgin olive oil (enough to cover fish fillets)

4 Alaska black cod fillets, (approximately 4-ounces each), fresh or thawed

 

Directions:

Sauté onion, red pepper and celery in 1 tablespoon olive oil in a stockpot until soft (about 5 minutes).

Stir in garlic and continue cooking 5 minutes.

Stir in wine and thyme.

Add broth and cook 5 to 10 minutes,

Turn off heat, cover and keep warm.

While vegetables are cooking, in a shallow high-sided, heavy pan or stockpot, heat 2-1/2 cups extra virgin olive oil over low heat until oil appears wavy.

Add salt and pepper to Alaska Black Cod fillets.

Add fillets to Olé extra virgin olive oil, making sure the fillets are covered, adding additional oil, if needed.

Turn up heat to medium and poach 10 to 12 minutes, cooking just until fillets are fully opaque throughout.

Remove fillets with slotted spoon and place each fillet in a shallow soup or pasta bowl. Divide broth over fillets; garnish with fresh herbs.

 

Enjoy!

Smoked salmon omelette with Olé extra virgin olive oil olive oil

A delicious and quick omelette with smoked salmon.

Ingredients needed

  • 3 medium-sized eggs
  • 15g (½ oz) unsalted butter
  • 40g (1½ oz) smoked salmon, roughly chopped
  • ½ tsp Olé extra virgin olive oil olive oil
  • Salt and freshly ground black pepper

Method

  1. Beat the eggs together in a bowl and season to taste, with salt and black pepper.
  2. Heat the butter in an omelette pan until it begins to foam. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set.
  3. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push the set parts into the centre of the omelette again.
  4. Repeat the process until the eggs have just set but the omelette is still soft in the centre.
  5. Place two-thirds of the smoked salmon into the centre of the omelette and cook for 30 seconds.
  6. Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Brush the omelette with Olé extra virgin olive oil olive oil and serve.

Enjoy!

Cilantro and Sun-Dried Tomato Pesto

Company coming?  Try this quick and easy Pesto, to spread on toast or crackers for a great starter or snack.

 

Ingredients:

1/2 cup sun-dried tomatoes (dry-packed, not in oil)

1 cup cilantro, chopped

1/3 cup Olé extra virgin olive oil

1 tablespoon diced green chiles from a can or fresh jalapeno, (if you like it spicy.)

1 teaspoon brown sugar

1 clove garlic, minced

salt and pepper to taste

 

Steps:

1. Soak sun-dried tomatoes in the Olé extra virgin olive oil for 2 hours or overnight, if possible.

 

2. In a blender or food processor, process all ingredients except the salt and pepper until the mixture is smooth, scraping down the sides of the blender or bowl with a rubber spatula as needed.

 

3. Season to taste with the salt and pepper.

 

Enjoy!

 

Olé Olive Oil Mashed Potatoes

Olé Olive Oil Mashed Potatoes

This recipe is very easy to make, and super healthy, with the benefits of the high antioxidants of Olé extra virgin olive oil.

Ingredients needed:

2 pounds yellow potatoes, (Yukon Gold or German Butterball), peeled and cut into 1-inch pieces.
8 garlic cloves, peeled
Salt
Quarter cup Olé extra virgin olive oil

Preparation

1. Bring water to a boil in a large saucepan.

2. Add potatoes (peeled and cut into 1-inch pieces), garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender – about 15 minutes.

3. Drain potatoes and garlic, keeping 1 cup of cooking liquid.

4. Mash potatoes and garlic.

5. Beat in the Olé extra virgin olive oil and then thin to desired consistency with reserved cooking liquid.

6. Check seasoning and enjoy!

Olé olive oil and rosemary flatbread

This super easy-to-make flatbread is delicious and a real crowd-pleaser at your next dinner party.

Serves 3

Ingredients:

230g plain flour
1 tbsp chopped rosemary, plus 2 sprigs
1 tsp bicarbonate of soda
¾ tsp salt
75ml Olé extra virgin olive oil plus more for brushing
125ml water
Salt

Steps:

1. Preheat the oven to 220C/450F. Stir together the flour, chopped rosemary, bicarbonate of soda and salt in a medium bowl. Make a well in the center, then add the water and Olé olive oil and gradually stir into the flour with a wooden spoon until a dough forms. Knead it gently on a work surface 4 or 5 times.

2. Divide the dough into 3 pieces, cover 2 of them with clingfilm and roll out the other on a sheet of baking paper into a 25cm round disc.

3. Lightly brush the top with additional Olé oilve oil and scatter small clusters of rosemary on top, pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray about 8-10 minutes or until pale golden and browned in spots. Transfer the flatbread to a rack to cool, then repeat with the other rounds.

4. Flatbreads can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Enjoy!

Lamb Souvlaki

This Delicious Lamb Souvlaki is great served with salad, grilled vegetables, and rice, or in a pita wrap. However you serve it, don’t forget a little tzatziki!

Ingredients needed:
2 lbs (1 kg) lamb (or chicken or pork), cut in 1-in (2.5-cm) cubes
1/4 cup Olé extra virgin olive oil
1/2 cup wine, white or red 3-4 garlic cloves, minced
1 tsp freshly ground black pepper
2 tbsp dried oregano
1 tbsp sea salt
Keep in mind: If you are using wooden skewers to broil the souvlaki, first soak them in water to prevent the exposed tips from burning.

1. Set oven to broil or turn barbecue on to high.
2. Mix all ingredients in a large mixing bowl. Let marinate for at least 2 hours (best if overnight).
3. Place 4-5 pieces of meat on each skewer and broil or barbecue, turning so that meat is browned and cooked evenly on all sides, about 7-12 minutes.

Serves:
About 20 skewers or 6-8 servings.

Broccoli and garbanzo bean penne

A great vegetarian entrée for any night of the week.

Ingredients
• 1 pound broccoli, thick stalks removed, chopped into florets
• 5 tablespoons Olé extra virgin olive oil
• ½ pound penne or similar pasta
• 1 cup cooked garbanzo beans
• 2 cloves garlic, chopped
• ¼ teaspoon red pepper flakes
• Sea salt and black pepper, to taste
• ½ cup loosely packed chopped fresh parsley
Olé extra virgin olive oil, for serving
Directions
1. Bring a large pot of water to a boil. Add broccoli and book until very soft, about 10 to 15 minutes. Drain, remove to a medium bowl, and toss gently with 4 tablespoons olive oil. Let stand.

2. Bring water back to a boil; add pasta and cook until just under al dente, about 8 to 9 minutes. Drain and set aside, reserving about 1/2 cup cooking water.

3. Heat remaining 1 tablespoon olive oil in a large skillet over medium. Add garbanzo beans; cook until just lightly browned, stirring, about 3 minutes. Reduce heat to low; add garlic and red pepper flakes. Cook until just fragrant, stirring, about 1 minute.

4. Add reserved broccoli, pasta, and most of the parsley to the skillet; stir gently to mix well. Add reserved pasta cooking water; simmer until slightly thickened. Season to taste.

5. Serve immediately with a drizzling of Olé extra virgin olive oil.

Garlic Sauteed Kale & Tomatoes with garlic and olive oil

This kale sauté is a great starter. Try it served with salmon or grilled chicken.

Serves: 4

Ingredients:
• 1/4 cup Olé extra virgin olive oil
• 2 garlic cloves, minced
• 1 pint grape tomatoes, sliced in halves
• 2 bunches of curly kale, stems removed, and chopped
• Juice of 1/2 a lemon
• Sea salt, to taste
• Cracked black pepper (to taste)

Steps:
1. Heat the garlic and Olé extra virgin olive oil over medium heat in a large saute pan.
2. Add the chopped kale and sauté until slightly wilted, about 1 minute.
3. Add the garlic and grape tomatoes.
4. Sauté for an additional 2 – 3 minutes until the tomatoes are soft.
5. Add the lemon juice.
6. Season with sea salt and freshly cracked black pepper, to taste.Kale

Bruschetta Caprese with extra virgin olive oil

This Bruschetta is great served as a starter before the main meal is cooked, It is ideal for large groups of people at parties; it looks lovely on a big platter and tastes delicious.
Serves: 4
Ingredients:
4 slices good country bread
1 large garlic clove, peeled
4 tablespoons Olé extra virgin olive oil
12 cherry tomatoes, quartered
1 ball buffalo mozzarella, roughly torn
12 pitted black olives
pinch of dried oregano
salt
8 Fresh Basil leaves

Directions:
1. Grill the bread, then immediately rub the garlic over one side and drizzle with half the Olé extra virgin olive oil
2. Combine the tomatoes, mozzarella, olives, oregano and salt in a bowl.
3. Divide between the grilled bread, drizzle with the remaining olive oil and top with basil leaves.
4. Serve and Enjoy!