Tomato Basil Pasta with Olé extra virgin olive oil

A simple delicious dish.  It refrigerates well and can be served as a cold pasta salad.

Ingredients

2 cups diced tomatoes

1 small onion, finely chopped

6 tablespoons Olé extra virgin olive oil

2 cloves crushed garlic

6 leaves fresh basil, torn

10 ounces fusilli pasta

3 tablespoons grated Parmesan cheese, or to taste

1 1/2 cups crumbled feta cheese

Salt and ground black pepper to taste

Procedure:

  1. Stir tomatoes, onion, Olé extra virgin olive oil, garlic, and basil together in a bowl
  2. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, occasionally stirring, until cooked through but firm to the bite, (approximately 12 minutes)
  3. Drain
  4. Toss warm pasta with feta cheese and Parmesan in a large bowl
  5. Stir tomato mixture into pasta and season with salt and pepper

Enjoy!

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!

Recipe: Salmon Baked with Olé extra virgin olive oil & Herbs

Serves 4

This is a great and foolproof way to make a delicious salmon dinner.

The fish is basically poached in a very shallow pool of olive oil, protected from the heat by the oil below and a paste of herbs on top.

Together the oil and the herbs keep the fish from overbaking, so even if it cooks for 5 minutes too long, it will still be moist, tender, and falling apart on the fork.

Ingredients:
1 1/4-pound salmon fillet
1/4 cup plus 2 tablespoons Olé extra virgin olive oil
Flaked sea salt and freshly ground black pepper
1 large shallot, roughly chopped (about 1/4 cup)
1/4 cup (loosely packed) fresh dill fronds
1/4 cup (loosely packed) fresh flat-leaf parsley or tarragon leaves
Zest of 1 lemon

The Process:
Heat the oven to 250°F.
1. Pour 1/4 cup olive oil in a small baking pan, just large enough to hold the entire piece of salmon.
2. Lay the salmon skin-side down in the olive oil. Sprinkle generously with salt and pepper.
3. Blend the shallot, dill, parsley, and lemon zest in a food chopper or small food processor.
4. Blend in 2 tablespoons olive oil. Pat this herb paste over the salmon.
5. Bake the salmon for 22 to 28 minutes (depending on the thickness of the salmon fillet).
6. To check for doneness, insert a fork into the thickest part of the fillet and gently pull. If the fish flakes easily, then it is done. If it is still gooey, and if the fork is difficult to pull out, bake the salmon for 5 more minutes and check again.
7. Serve with rice or fresh bread and a generous green salad.

Enjoy!!

 

Olé Extra Virgin Olive Oil and Coconut Brownies

Our olive oil is great in desserts too! Try this recipe for delicious coconut brownies.

Ingredients:

– ¾ cup Olé extra virgin olive oil, plus more to grease pan
– 2 ounces unsweetened chocolate, finely chopped
– 2 large eggs
– 2 large egg yolks
– 1 teaspoon vanilla extract
– ⅓ cup cocoa powder
– 2 ½ cups sugar
– 1 ¾ cups all-purpose flour
– ¾ teaspoon kosher salt
– 2 ½ ounces bittersweet chocolate, coarsely chopped
– 2 cups shredded sweetened coconut
– Fleur de sel, for sprinkling

Preparation:
1. Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.

2. In a large bowl, whisk together the cocoa powder and 1/2 cup plus 2 tablespoons boiling water until smooth.

3. Add the unsweetened chocolate and whisk until the chocolate has melted.

4. Whisk in the olive oil. Add the eggs, yolks and vanilla, and continue to whisk until combined.

5. Add the sugar, whisking until fully incorporated. Using a spatula, fold in the flour and salt until just combined. Fold in the bittersweet chocolate pieces.

6. Pour half the batter into the prepared pan and smooth with a spatula.

7. Sprinkle 1 cup of the shredded coconut on top of the batter.

8. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with fleur de sel and bake until just set and firm to the touch, (about 25 to 30 minutes).

NOTE: These brownies solidify as they cool, so inserting a toothpick to check if the’re done will not work; it does not come out clean. Transfer the pan to a wire rack and allow to cool completely before cutting into 2-inch squares.

ENJOY!

Black Olive & Herb Loaf

Another delicious use for Olé extra virgin olive oil. This rustic olive and herb loaf is light-textured, flavorful, aromatic and crisp on top. These loaves make for a great accompaniment to hearty soups and stews.
Ingredients
• 1 1/2 tablespoons (about 2 packets) active dry yeast, or 1 tablespoon quick-rising yeast
• 2/3 cup lukewarm water, plus 2 1/2 cups hot (110-115°F) water
• 3 1/2 cups all-purpose flour
• 2 1/2 tablespoons Olé olive oil, plus more for brushing
• 3 tablespoons sugar
• 3 tablespoons finely chopped fresh chives, or 2 teaspoons dried
• 1 1/4 teaspoons (generous) dried oregano and dried thyme leaves, or 3 1/2 tablespoons finely minced fresh rosemary leaves
• 2 1/4 teaspoons salt
• 3 1/4 cups whole-wheat flour or white whole-wheat flour, (see Tip), plus a little more for dusting
• 2/3 cup well-drained, pitted and finely chopped flavorful brined black olives

Preparation

Step 1.
In a 1-cup measure, sprinkle yeast over 2/3 cup lukewarm water. Let stand, stirring occasionally, until the yeast dissolves.

Step 2.
Place all-purpose flour, oil, sugar, chives, oregano and thyme (or rosemary) and salt in a large mixing bowl. Beat in the 2 1/2 cups hot water with an electric mixer on low speed (using a paddle attachment if possible) until well blended and smooth. Slowly beat in the yeast mixture until evenly incorporated. Gradually raise the speed to medium (or almost to the point the mixture begins to splatter), and beat for 4 minutes if using a heavy-duty stand mixer or 5 minutes if using a hand mixer.

Step 3.
Using a large wooden spoon, vigorously stir whole-wheat flour and olives into the dough until evenly incorporated; it’s all right if the dough is slightly sticky and wet. Turn out the dough into a very large lightly oiled bowl. Lightly brush the top of the dough with olive oil until evenly covered. Tightly cover the bowl with plastic wrap and set in a warm spot (see Tip) until the dough doubles in bulk, 50 minutes to 1 hour.
Step 4.
Generously coat 2 round 1 1/2- to 2-quart (6- to 8-cup capacity) ovenproof casseroles or souffle dishes with cooking spray. Coat your hand with cooking spray; press down the dough in the bowl, then divide it between the prepared baking dishes. Drizzle a little olive oil over the top of each; with your fingertips, smooth out the dough and evenly brush it with the oil. Sprinkle each loaf with about 1 tablespoon whole-wheat flour until evenly coated. Loosely cover the dishes with plastic wrap. Set in a warm spot until the dough rises to the plastic wrap, 45 minutes to 1 1/2 hours (depending on the temperature of your room).

Step 5.
Remove the plastic wrap; let the dough rise until it’s about 1/4 to 1/2 inch above the rims, 15 to 30 minutes. Meanwhile, preheat the oven to 400°F.
Step 6.
Transfer the loaves to the middle of the oven; avoid jarring, as they may deflate. Bake until the tops are nicely browned, about 30 minutes. Remove the loaves from the dishes (run a table knife around the edge to loosen if necessary), place top-side up on a baking sheet, and continue baking until they are well browned on top and sound hollow when tapped on the bottom, 10 to 15 minutes more. Let the loaves cool for at least 15 minutes before serving. Cut into thick wedges.

Beef with green olives…and cinnamon!

You’ll love this recipe with cinnamon and Olé extra virgin olive oil.

Ingredients:

• 1 kg beef
• ½ kg green olives
• 3-4 ripe tomatoes
• 1 clove of garlic
• Cinnamon
• Salt, pepper
• 1 cup Olé extra virgin olive oil
Preparation:

1. Cut the meat into medium-sized pieces.
2. Heat the oil in a pan and fry the meat until it browns.
3. Add the chopped tomatoes, finely chopped garlic, cinnamon, salt and pepper and 1 cup of water.
4. Let simmer for about 20 minutes. Meanwhile, put the green olives into scalding hot water and when the meat is half cooked, add them to the pan. Cook for another 30 minutes.

 

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!