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Seared Albacore Tuna with Cherry Tomato Compote

1-1/2 pounds albacore tuna loin*
2 tablespoons + 1 tablespoon OLIVE & VINE Extra Virgin Olive Oil 
salt and fresh ground pepper to taste

Prepare a medium hot grill.  Rub the tuna with 2 tablespoons of olive oil and liberally salt and pepper.  Grill about 3 minutes on each side over indirect heat for medium rare.  (Tuna should be seared but left raw in the center, so don't overcook!).  Cut into serving pieces and top with the warm Cherry Tomato Compote.  Drizzle with remaining tablespoon of olive oil.  

* can substitute other fresh fish such as halibut, snapper, sea bass, grouper, salmon

For the Cherry Tomato Compote:

2 tablespoons + 1 tablespoon OLIVE & VINE Extra Virgin Olive Oil
1 small shallot, minced
1 clove garlic, minced
2 teaspoons capers in brine
1/4 cup white wine
1-1/2 cups mixed cherry tomatoes, halved
2 tablespoons fresh basil chiffonade, or chopped
sea salt and fresh ground pepper to taste

In a saucepan, heat the olive oil over medium heat.  Saute the shallot for 2 minutes until translucent.  Add the garlic and cook another minute.  Add the capers and wine and simmer for 2 minutes.  Add the cherry tomatoes and simmer gently another minute.  Allow the tomatoes to warm and soften but not break open. Salt and pepper to taste and gently fold in the basil.  Serve warm over the seared tuna.
Serves 4.






Cranberry Pear Glazed Butternut Squash



1-1/2 - 2 pounds butternut squash, peeled, seeded and diced in to 1" pieces (about 3 cups)
1/3 cup OLIVE & VINE Cranberry Pear balsamic vinegar
1 tablespoon fruity OLIVE & VINE extra virgin olive oil such as Hojiblanca
3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
Sea salt and fresh cracked pepper to taste

Preheat the oven to 375.  

In a large bowl, whisk the olive oil and balsamic vinegar together until thoroughly combined.  Add the rosemary and squash and toss to coat evenly. 

In a large roasting pan lined with parchment paper, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper.

Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized.  Adjust seasoning if desired.

Black Cherry Balsamic Grilled Pork Chops


8 lamb rib chops
1/2 cup OLIVE & VINE Sweet Basil Extra Virgin Olive Oil
1/4 cup OLIVE & VINE Sweet Black Cherry Balsamic Vinegar
2 cloves garlic, minced
1 tablespoon honey
2 teaspoons Dijon mustard
1 tablespoon fresh rosemary, chopped
8 sprigs to garnish, optional
1 teaspoon dried oregano
salt and pepper to taste

Place chops in a ziploc bag.  Combine the remaining ingredients and pour over shops.  Refrigerate overnight or at least 8 hours.   

Grill chops over medium high heat approximately 5 minutes per side or until desired doneness is reached.
Garnish with fresh rosemary if desired.

Barbecue Sauce with Fresh Fig Balsamic


2 tablespoons OLIVE & VINE extra virgin olive oil (mild)
1/2 red onion, minced
2 cloves garlic, minced
1/4 cup tomato paste
1/4 cup OLIVE & VINE Fresh Fig balsamic vinegar
3 tablespoons sugar
1 tablespoon Dijon mustard
1 teaspoon chili powder
1/2 cup water
Sea salt and black pepper, to taste

Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until softened about 3 minutes.

Add tomato paste, vinegar, sugar, mustard, and chili powder; stir until well mixed. Whisk in water. Season with salt and pepper to taste. Bring to a boil while whisking.  Lower to a simmer and cook until mixture has thickened to fully coat the back of a spoon, stirring occasionally, about 20 minutes. 
Refrigerate up to two weeks.

Makes about 1 cup.

Chipotle-Lime Fish Tacos


1 pound white fish fillets (such as halibut or Mahi Mahi), skinless
1/4 cup OLIVE & VINE Persian Lime EVOO
1/4 cup OLIVE & VINE Smoky Chipotle Pepper EVOO
1/2 cup orange juice, divided
1/2 teaspoon sea salt
1/2 teaspoon black pepper

For tacos:
8 corn tortillas
Shredded purple cabbage
Thinly sliced onion
Chopped fresh cilantro
Sour cream

Preheat grill or broiler.

Place fish in a shallow baking dish.  Whisk together oils, half of the juice, salt, and pepper.  Pour over fish and turn to coat.  Let sit at room temperature 20 minutes, turning once.

Place fish directly on grill or under broiler.  Cook until fish flakes easily, about 8 minutes, turning once. Let cool 5 minutes.  Flake fish, toss with remaining juice and set aside.

To assemble the tacos: place a corn tortilla on each serving plate.  Top with cabbage, onion, cilantro, flaked fish.  and sour cream.  

Makes 8 tacos.

Meyer Lemon Gazpacho


1/4 cup OLIVE & VINE Meyer Lemon EVOO
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 tablespoon paprika
1 teaspoon sea salt
1-1/2 pounds tomatoes, cored and chopped
1 small cucumber, peeled and chopped
1 red bell pepper, seeded and chopped
1/2 jalapeno, seeded and minced
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh parsley, finely chopped

Place all ingredients in a food processor and pulse until well chopped but not pureed.  Cover and refrigerate for at least 2 hours before serving.

Makes 4 servings.



Spinach Salad with Spicy Pecans

For the salad:
1 pound baby spinach leaves
3 tablespoons OLIVE & VINE Extra Virgin Olive Oil 
1 cup fresh strawberries, sliced
1 cup cantaloupe (or other melon), diced 
2 tablespoons OLIVE & VINE Chocolate Decadence Balsamic Vinegar

Toss the spinach with the extra virgin olive oil  in a large bowl.  In a separate bowl, toss the prepared fruit with the balsamic vinegar.  Arrange the fruit on top of the spinach and sprinkle with spicy pecans.

For the spicy pecans:
1/2 cup sugar
2 tablespoons water
1 teaspoon salt
1/2 teaspoon cayenne pepper
2-1/2 cups pecan halves

Preheat oven to 350 degrees.  Line a cookie sheet with greased parchment paper or foil.  

Combine the sugar, water, salt and cayenne in a heavy sauce pan and stir over medium heat until the sugar dissolves.  Boil for two more minutes.  Turn off heat and add the pecans, stirring until they are completely coated.  Spread the pecans on the cookie sheet as evenly as possible.  Bake until they start to brown, about 10-13 minutes.  (Note - pecans move from brown to burned rather quickly so watch closely.)  Remove from oven and slide parchment/foil onto a cooling rack or table.  Separate with a fork if they are stuck to each other.  Cool completely before adding to salad or store in an airtight container for later use.  Caution:  Highly addictive! 








Coleslaw with Smoky Chipotle and Lime Aioli




For the Smoky Chipotle and Lime Aioli:

2 large egg yolks at room temperature
2 garlic cloves, smashed
2 teaspoons sea salt
1 tablespoon fresh lime juice
1 cup OLIVE & VINE Smoky Chipotle Pepper EVOO

In the bowl of a food processor or blender, add the egg yolks, salt, garlic and lime juice.  Process until well combined.  

VERY SLOWLY, drop by drop, begin to drizzle in the Smoky Chipotle Pepper EVOO while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.  

Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.  This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes... basically anything!  

Makes 1-1/4 cups of aioli.

For the coleslaw:

1 medium head of cabbage, shredded
1/3 cup red onion, finely shredded 
1 large jalapeno, seeded, de-ribbed and finely minced
1 bell pepper, finely minced
1 tablespoon fresh lime juice
Salt and fresh ground pepper to taste
1 recipe Smoky Chipotle and Lime Aioli

Combine the coleslaw ingredients with the Smoky Chipotle Aioli in a large bowl and refrigerate for at least one hour.  Serve on a sandwich or as a side dish.  

Makes approximately 6-8 cups of coleslaw.

Vietnamese Shrimp Spring Roll


1 carrot, peeled and shaved in to long, thin strips
1 cucumber, peeled and cut into very thin strips
5 tablespoons + 1 teaspoon Honey Spiked Ginger Balsamic Vinegar, divided
3 tablespoons + 1/2 teaspoon good quality soy sauce, divided
1 package vermicelli noodles
1-1/2 teaspoons sesame seed oil, divided
1/2 lb extra large shrimp (cooked, peeled, deveined, halved)
1 bunch fresh cilantro leaves
1 bunch fresh baby spinach leaves
2 green onions, thinly sliced
1 package clear edible rice paper sheets
Hoisin sauce or spicy Vietnamese fish sauce to taste
chopped roasted peanuts (optional)

In a small bowl, toss the carrot and cucumber with two tablespoons of Honey Spiked Ginger Balsamic Vinegar and set aside.  

Heat 3 quarts of water to a gentle simmer.  Remove the pot from the heat and stir in two tablespoons of soy sauce, two tablespoons of Honey Spiked Ginger and one teaspoon of sesame seed oil.  Add the vermicelli rice noodles and allow to sit for 10 minutes until tender.  Drain well and toss with 1/2 teaspoon sesame oil blended with 1/2 teaspoon soy sauce and 1 teaspoon of Honey Spiked Ginger. 

Drain the carrot and cucumbers and set out the cilantro, spinach and green onions.  

In a shallow dish such as a pie plate, mix together 1 cup of warm water with 1 tablespoon soy sauce and 1 tablespoon of Honey Spiked Ginger.  Dip a sheet of rice paper into the seasoned water a second or two (no longer or they will get too soggy) and lay flat on a work surface.  On one edge, lay a small handful of noodles, two shrimp halves, some cilantro, a few spinach leaves, some cucumber strips, a few pieces of shaved carrot, and a sprinkle of green onions, being careful to not over stuff the roll. Carefully start to roll up, tucking in the sides, then continue to roll up but not too tightly or the spring roll will split.

Serve immediately with Hoisin sauce and chopped peanuts or a spicy Vietnamese fish sauce.

Tip:  It's best to serve immediately and only make as many as you plan to serve.  They don't hold well and will harden up in the fridge.  

Serves  6

Italian Espresso Tiramisu

5 large egg yolks
2/3 cup + 2 tablespoons granulated sugar, divided
16 ounces mascarpone, softened
1 cup heavy whipping cream
1/4 cup sweet Marsala wine
3/4 cup strong brewed coffee or espresso
24 lady fingers
3 tablespoons rum
3 tablespoons OLIVE & VINE Italian Espresso Balsamic Vinegar
1/3 cup ground chocolate 


Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume.  Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water.  Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer.  Set aside and allow to cool for 10 minutes.


In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form.  Gently fold the egg yolk mixture in to the mascarpone mixture. 


In a medium bowl, blend the espresso or coffee with the remaining two tablespoons of sugar, rum and Italian Espresso Balsamic Vinegar until the sugar dissolves. 


Working with 1 lady finger at a time, dip a total of 8 cookies into the espresso per layer.  Arrange the lady fingers side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover.  Sprinkle with ground chocolate.  Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Cover the tiramisu with plastic and refrigerate at least 6 hours.


Serves 12

Truffled Cauliflower Gratin



1 large head cauliflower, cut into florets 
3 tablespoons unsalted butter
3 tablespoons flour
1 cup hot milk
1 cup hot half & half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons OLIVE & VINE White Truffle Oil, divided
1 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan 
1/4 cup fresh bread crumbs
Salt and pepper to taste

Preheat the oven to 375 degrees F. 
Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. Drain. 

In a heavy sauce pan over medium heat, melt 2 tablespoons of the butter. Gradually whisk the flour into the  butter until no dry spots remain. Add the hot milk and hot half and half, whisking constantly until it comes to a boil. Continue whisking for 1 minute until thickened and then remove from heat. Add salt, black pepper, 1 teaspoon of the White Truffle Oil, 1/2 cup of the Gruyere and all of the Parmesan cheese.

Butter a 2-3 quart shallow baking dish or casserole.  Place the cauliflower in the baking dish and pour the sauce evenly over. Melt the remaining tablespoon of butter. In a small bowl, combine the butter, the remaining teaspoon of White Truffle Oil, bread crumbs and the remaining 1/2 cup of Gruyere. Sprinkle on top of the casserole and add more salt and pepper to taste. Bake for 25 to 30 minutes until the bread crumbs are golden brown and the casserole is bubbling.

Serves 6

Persian Lime and White Chocolate Fudge



1/4 cup (1 stick) unsalted butter
1/4 cup OLIVE & VINE Persian Lime EVOO
3/4 cup sour cream
2 cups miniature marshmallows
1/2 lb white chocolate morsels
3 tablespoons fresh lime juice
finely grated zest of two limes, about 1 tablespoon
1 cup granulated sugar

Grease an 8" x 8" square baking pan. Combine butter, Persian Lime EVOO, sour cream, lime juice, lime zest and sugar in a 2 quart sauce pan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling  over medium heat until a candy thermometer reaches 238 degrees.  Remove from heat, add marshmallows and white chocolate and stir until melted and mixture is smooth. Immediately pour fudge into greased pan and let stand about 10 minutes until top is firm to touch. Using a knife, score top of fudge to make fudge squares. Refrigerate about 1 hour. When cool and firm, cut out fudge.

Peasant Loaf with Portuguese Cobrançosa EVOO


4-1/4 cups all purpose flour
1/4 cup potato flour
1 tablespoon sea salt
1 tablespoon light honey or granulated sugar
3 tablespoons + 3 tablespoons bold EVOO such as OLIVE & VINE Portuguese Cobrancosa 
1-1/2 cups warm water
1/2 cup whole milk
2-1/4 teaspoons active dry yeast

If using a bread machine, add all of the liquid, honey or sugar, salt and 3 tablespoons of olive oil to the pan.  Then add both flours, followed by the yeast. Follow the manufacturer's instructions for your bread machine.

If using a stand mixer or kneading by hand, mix and then knead the dough for about 6 minutes.  The dough should be very soft, but not sticky.  Add more flour, in small amounts as needed, to keep the dough from becoming sticky. Allow to rise in a warm spot for about an hour.  Lightly punch the dough down, transfer to a baking sheet lined with parchment and gently reshape into a rustic loaf.  Cover the dough with plastic wrap lightly greased with olive oil.  Allow the dough to rise for an additional 45 minutes.

Preheat the oven to 375 and adjust the rack to the center of the oven.  

Drizzle the loaf with two tablespoons of Cobrançosa and bake for about 40 minutes until golden brown or a digital thermometer inserted in to the center of the loaf registers 199 degrees.  Remove the loaf and immediately drizzle with remaining tablespoon of Cobrançosa.  Allow to cool for at least 10 minutes before serving.  Best served warm!    

Lamb with Rosemary and White Bean Stew



Comfort food for chilly weather!

1 pound boneless lamb leg, carefully trimmed of all sliver skin and sinew and cut in to 1" pieces   
1 pound dried Great Northern white beans soaked overnight and rinsed
four medium sized carrots, peeled and cut in 1" dice
1 large onion, finely diced
5 cloves garlic, minced
1 - 28 ounce can diced tomatoes in juice
1 1/2 cups red wine 
1/2 cup all purpose flour
4 cups beef or chicken stock
1/4 cup + 2 tablespoons bold EVOO such as OLIVE & VINE Spanish Hojiblanca 
2 bay leaves
1 - 4" sprig of fresh rosemary
Sea salt and fresh ground pepper to taste 

Preheat the oven to 350.  Season the lamb with salt and pepper and dredge in flour.  In a large pot with a lid or dutch oven set over medium-high flame, heat 1/4 cup of olive oil.  Evenly brown the lamb for about five minutes.  Remove the lamb and add the onions and carrots. Sauté the vegetables for approximately two minutes until onions are translucent.  Add the garlic and sauté for an additional minute until fragrant.  To the same pot, add the wine, scraping all the browned bits of flour from the bottom of the pot.  Simmer for approximately two minutes.  Add the reserved lamb, pre-soaked beans, tomatoes, stock, bay leaves, rosemary and stir to combine.  Adjust the seasoning and place the covered pot in a preheated oven for three hours.   

Remove the bay leaves and rosemary stems.  Re-adjust the seasoning and serve the warm stew drizzled with additional olive oil and warm crusty bread.

Serves 6.

Chocolate Decadence Balsamic Vinegar Marinade for Grilled Chicken or Pork

4 medium boneless chicken breasts or one pork tenderloin
1/2 cup OLIVE & VINE Chocolate Decadence Balsamic Vinegar
1/4 cup OLIVE & VINE Smoky Chipotle Pepper EVOO
1/2 cup brown sugar
2 tablespoons Worcestershire sauce
4 cloves garlic, chopped
1/2 teaspoon ground black pepper

Whisk all ingredients together until the brown sugar is dissolved.  Place the meat and the marinade in a large resealable bag and marinate for 1-2 hours.  Remove meat from the marinade and grill as desired.  Meanwhile, place the marinade in a small sauce pan and simmer until it starts to thicken slightly - about 20 minutes. When the meat is done, place on a plate and spoon the marinade over.  

Variation:  Substitute Blood Orange EVOO or any single varietal EVOO.

Pork Loin with Red Apple Orchard Chutney

1 cup OLIVE & VINE Red Apple Orchard balsamic vinegar, divided
1/4 cup OLIVE & VINE Herbes de Provence EVOO, divided
1/4 cup honey
2 garlic cloves, minced
2 teaspoons fresh thyme, chopped
dried sage, to taste
2 pounds boneless pork loin
salt and fresh black pepper, to taste
2 cups chicken broth
1 medium onion, diced
2 Granny Smith apples peeled, cored and chopped
1 red bell pepper, chopped
1/8 teaspoon cayenne pepper
1/2 cup golden raisins
1 tablespoon brown sugar
1 teaspoon freshly grated ginger root

Preheat the oven to 350°F.
In a small bowl, whisk ½ cup of the balsamic vinegar, 2 tablespoons of the EVOO, honey, garlic, thyme and sage together.
Season the pork with salt and pepper and place it in a resealable plastic bag. Pour the mixture into the bag  and refrigerate for 30 minutes.  

Remove the pork from the marinade, place in a roasting pan and add the chicken broth to the pan.  Roast until a meat thermometer registers 160°F, about an hour.  Let the pork roast rest for 10 minutes at room temperature.

Meanwhile, make the apple chutney.  In a nonstick skillet, heat the remaining EVOO over medium heat.  Add the onion and cook for 5 minutes.  Add the remaining 1/2 cup of Red Apple Orchard and the rest of the ingredients and simmer for 10 minutes, or until the apples are tender.
Slice the pork and serve it with apple chutney.

For a spicy variation, substitute Tunisian Harissa* or Smoky Chipotle Pepper for the Herbes de Provence EVOO. 

*If using Tunisian Harissa EVOO, you may want to omit the cayenne pepper.

Cranberry Sauce with Warm Cinnamon Pear Balsamic



1 16 ounce bag cranberries
1 small can mandarin oranges
1/2 cup diced apple
1 cup brown sugar
1 teaspoon fresh ginger, finely chopped
2 whole cloves (place in a spice infuser for easy removal)
1/2 cup OLIVE & VINE Warm Cinnamon Pear Balsamic Vinegar

Combine all ingredients in a sauce pan and bring to a simmer over medium heat. Stirr often until cranberries burst (about 15 minutes).  Delicious hot or cold. 

Sweet Potato Fries




4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
1/3 cup OLIVE & VINE Warm Cinnamon Pear balsamic vinegar
2 tablespoons + 1 teaspoon melted butter   
3/4 teaspoon sea salt

Heat oven to 400F degrees. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan or baking sheet. 
Thoroughly shake or whisk together the Warm Cinnamon Pear balsamic vinegar and the butter.  In a large bowl, toss to liberally coat the sweet potato wedges with the mixture.  Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding.  Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized. 

Garlic "Smashed" Potatoes


2 pounds baby Yukon Gold potatoes
1 tablespoon + 1 teaspoon sea salt
fresh cracked pepper to taste
1/3 cup OLIVE & VINE Rich Roasted Garlic EVOO

Preheat the oven to 400 degrees.  Cover the potatoes with water and add one tablespoon of sea salt.  Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife.  Drain the potatoes thoroughly.  Rub a sheet pan liberally with Rich Roasted Garlic EVOO.  Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with the garlic olive oil.  Sprinkle the smashed potatoes with the remaining sea salt and and fresh cracked pepper to taste.  Drizzle liberally with the remaining garlic olive oil and bake until golden brown and crisp, about 15-20 minutes.

Serves 4-6     

Blood Orange Brownies

 These brownies are so easy to make and delicious!  The Blood Orange EVOO gives them a moist chewy texture with just a hint of citrus flavor.

1/2 cup plus 1 teaspoon OLIVE & VINE Blood Orange Extra Virgin Olive Oil
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C).
Grease an 8x8 inch baking pan with one teaspoon of Blood Orange Extra Virgin Olive Oil and line with parchment paper.  In a medium bowl, mix together the remaining olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended.
Spread the batter evenly into the prepared pan. 
Bake for 30 to 35 minutes or until the brownie begins to pull away from the edges of the pan.
Let cool on a wire rack before cutting into squares.