Filtering by Tag: Rich Roasted Garlic

Caesar Salad Dressing

1 egg yolk

1 tablespoon fresh lemon juice

4 anchovies

1 teaspoon Worcestershire sauce

1/4 cup finely grated parmesan cheese

1/2 cup OLIVE & VINE Rich Roasted Garlic infused olive oil

sea salt and freshly ground black pepper, to taste

Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and parmesan cheese in a blender or food processor and pulse to combine. With the processor running, slowly drizzle in the olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.

Roasted Cauliflower

2 tablespoons OLIVE & VINE infused olive oil (see pairings below)

2 tablespoons OLIVE & VINE balsamic vinegar (see pairings below)

1/2 teaspoon salt

3 cloves garlic, minced

1 head cauliflower, cut into bite-size pieces

Preheat oven to 450°F. Line a baking sheet with aluminum foil.
Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl.
Add the cauliflower and toss to coat. Spread the mixture onto the lined baking sheet.          Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

Pairing suggestions:
Tuscan Bouquet olive oil and Traditional Balsamic Condimento
Sweet Basil olive oil and Sicilian Lemon balsamic
Rich Roasted Garlic olive oil and Savory Oregano balsamic
Meyer Lemon olive oil and Fresh Fig balsamic

All-Purpose Marinade

1/4 cup OLIVE & VINE Rich Roasted Garlic infused olive oil*

1/4 cup OLIVE & VINE Sweet Black Cherry balsamic vinegar

1/4 cup Worcestershire sauce

1/4 cup soy sauce

2 teaspoons Dijon mustard

2 teaspoons minced garlic
salt and pepper, to taste

Mix all ingredients in a bowl and season with salt and pepper to taste.

* For a spicier version, try OLIVE & VINE Smoky Chipotle Pepper infused olive oil

Balsamic Glazed Caprese Chicken

6 skinless, bone-in chicken thighs

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

freshly ground black pepper, to taste

2 tablespoons OLIVE & VINE extra virgin olive oil, or an infused oil such as Rich Roasted Garlic, Sweet Basil or Tuscan Bouquet

2 tablespoons minced fresh garlic

1/2 cup OLIVE & VINE Traditional Balsamic Condimento or Fresh Fig balsamic vinegar

2-1/2 tablespoons brown sugar, packed

1-1/2 cups grape or cherry tomatoes, 1 cup whole and 1/2 cup sliced in half 

8 ounces fresh mozzarella cheese cut into 6 half inch slices

1/4 cup fresh basil leaves, chiffonade

Preheat oven to 400°F.

Season each chicken thigh with oregano, basil, salt and pepper.
Heat the oil in a large oven-proof pan over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate. Drain most of the excess oil, leaving about a teaspoon worth.

Return the skillet back to the stove and fry garlic until fragrant (about 1 minute). Add the balsamic vinegar and brown sugar, stirring to combine. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).

Return chicken to the pan, turning in the glaze to evenly coat. Add the cup of whole tomatoes around the chicken and place the chicken in the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese, return to the oven for a few more minutes until the cheese has melted. 

To serve, scatter the sliced tomatoes on top of the cheese, drizzle with some of the balsamic sauce from the pan and garnish with basil. Serve immediately.

Adapted from Cafe Delights.

Grilled Squash and Zucchini

10 ounces yellow squash, sliced thick on bias

10 ounces zucchini squash, sliced thick on bias

2 tablespoons OLIVE & VINE Rich Roasted Garlic olive oil 

2 tablespoons OLIVE & VINE Meyer Lemon olive Oil

1 teaspoon OLIVE & VINE Traditional Balsamic Condimento

sea salt and freshly ground pepper, to taste


In a large bowl, combine the two olive oils, vinegar and salt and pepper to taste. Mix ingredients well. Add the squash and zucchini and toss to coat evenly. Allow to marinate until ready to cook. Place squashes on the grill and cook both sides for about a minute or two depending on how thick you cut the vegetables. Serve immediately.

Serves 4.

Pita Chips for Dips and Salsas

1 bag of pita bread

3 tablespoons OLIVE & VINE Rich Roasted Garlic infused olive oil (for spicy chips try Tunisian Harissa, Smoky Chipotle Pepper or Baklouti Chili Pepper)

Salt and pepper to taste 


Preheat the oven to 350° F.  Brush the pita bread with olive oil and sprinkle with salt and pepper to taste.  Cut the bread into small wedges or strips and place on a baking sheet. Bake for approximately 10 minutes or until crispy.  Cool and serve with your favorite dips, spreads and salsas.


Spicy Trail Mix

1/2 cup OLIVE & VINE Rich Roasted Garlic infused olive oil

1/4 cup OLIVE & VINE Smoky Chipotle Pepper infused olive oil
2 tbsp Worcestershire sauce
1 box bran cereal

1 box rice chex

1 small can dry roasted peanuts

1 bag sesame sticks


Preheat the oven to 350 degrees.  In a large bowl, combine the wet ingredients and whisk together until blended. Add the dry ingredients and toss to coat thoroughly. Spread on a baking sheet and bake for 20 min.



Artichoke Dip With Aioli

14 ounce can artichoke hearts, drained and chopped

1/2 cup freshly made aioli made with Sweet Basil or Rich Roasted Garlic infused olive oil (see Basic Aioli recipe)

1/2 cup sour cream

1/3 cup Parmesan cheese, grated

1/8 teaspoon hot sauce


Mix all ingredients well and place in a baking dish. Bake at 350° until hot and bubbly. Serve immediately with crackers or bread.

Makes about two cups.