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!

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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!

 

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.

 

Mustard Asparagus Chicken Recipe

Serves:
2 people, can be increased as needed

Ingredients:
2 large bone-in chicken breast halves, cut in half again
1 tablespoon Olé extra virgin olive oil
4 tablespoons butter
1 bunch asparagus, cut into 3 inch pieces
1 tablespoon Dijon mustard
1/8 cup heavy cream
Fresh ground pepper

Directions:
1. Heat butter and Olé extra virgin olive oil in large deep skillet over medium high heat until melted. Add chicken and cook for a few minutes on each side until browned. Cover skillet, reduce heat to medium low and cook for another 15 minutes.

2. When chicken has cooked for 15 minutes, add asparagus and cook for another 5 minutes. Remove chicken and asparagus and set aside.

3. Add mustard and cream to skillet, raise heat to medium and stir until combined and heated. Return chicken and asparagus to skillet and stir everything around until well-coated with sauce.

4. Place chicken and asparagus on warmed plates, drizzle any sauce left in the pan on top and serve right away.

Enjoy!!