http://www.theolivepress.com/recipes/ en amy@theolivepress.com Copyright 2013 2013-05-03T18:31:46+00:00 http://www.theolivepress.com/recipes/view/italian-style-salsa-verde-from-vinaigrettes-and-other-dressings-by-michele-/ http://www.theolivepress.com/recipes/view/italian-style-salsa-verde-from-vinaigrettes-and-other-dressings-by-michele-/#When:18:31:46Z Vinaigrettes and Other Dressings by Michele Anna Jordan is filled with light and fresh dressings, vinaigrettes, salsas, and salads. Let her colorful repertoire of enlivening recipes ignite your springtime culinary adventures. From bright new dressings like Bloody Mary Vinaigrette to Creamy Sesame-Ginger Dressing and rich salads like Thai-inspired Lamb with Spaghetti Squash – this book is the perfect hint of seasonal inspiration for the at home cook.   Here’s a little taste of inspiration from Vinaigrettes and Other Dressings: Italian-Style Salsa Verde Makes about two cups COURSES, Sides, DISHES, Salads & Dressings, RECIPES BY PRODUCT, EXTRA VIRGIN OLIVE OIL, Arbequina, Master Blend 2013-05-03T18:31:46+00:00 http://www.theolivepress.com/recipes/view/roasted-asparagus-with-walnut-parmesan-crust/ http://www.theolivepress.com/recipes/view/roasted-asparagus-with-walnut-parmesan-crust/#When:23:56:45Z Spring has sprung and there’s nothing better than fresh local asparagus embraced by a light citrus coat of The Olive Press Limonato Olive Oil. Top that with a crust of chopped walnuts, breadcrumbs, cheese, and a touch more Limonato and you have this wonderfully balanced springtime dish. Picture this alongside grilled fare for dinner, or just a glass of white wine on a sunny day!  Roasted Asparagus with Walnut-Parmesan Crust Inspired by Mark Bittman’s Roasted Asparagus With Crunchy Parmesan Topping in The New York Times COURSES, Sides, RECIPES BY PRODUCT, CITRUS OLIVE OIL, Limonato 2013-04-19T23:56:45+00:00 http://www.theolivepress.com/recipes/view/pie-crust-berry-kolackis-with-lemon-glaze/ http://www.theolivepress.com/recipes/view/pie-crust-berry-kolackis-with-lemon-glaze/#When:23:54:39Z We love eating dainty, fruity sweets now that spring has arrived. These cookies fit the bill, and best of all they’re ridiculously easy to whip up. We call them kolackis, named after the Polish filled cookies, but the beauty in these is that there’s no actual cookie dough involved—it’s all done from premade pie dough! Regular pie dough can be used to easily make all sorts of desserts beyond pie—you simply roll out the thawed dough, cut into desired shaped (circles, in this case), and bake away. Unlike traditional kolackis, which have a rich cream cheese and butter base, these cookies are wonderfully flaky and airy. For the berry filling, all it takes is a dollop of fruit jam (we used a chunky strawberry). The baked cookies are topped off with a fresh lemon glaze made from Citrus Olive Oil (we used Limonato Meyer Lemon) and honey. And finally, a sprinkle of powdered sugar and these spring gems are done in about 10 minutes flat. Pie Crust Berry Kolackis with Lemon Glaze COURSES, Desserts, RECIPES BY PRODUCT, EXTRA VIRGIN OLIVE OIL, CITRUS OLIVE OIL 2013-04-05T23:54:39+00:00 http://www.theolivepress.com/recipes/view/leftover-easter-egg-hummus-salad/ http://www.theolivepress.com/recipes/view/leftover-easter-egg-hummus-salad/#When:23:52:45Z Need a way to use up all of those colorful Easter eggs? In the spirit of lightening things up and getting fresh for the season, we came up with this delightfully simple yet elegant recipe: Leftover Easter Egg & Hummus Salad. Hard-boiled eggs and hummus are gently mashed with all sorts of springtime seasonings: fresh lemon juice, Dijon mustard, garden herbs, and our grassy Arbequina Extra Virgin Olive Oil. This salad has lots of pep to its step, and it’s quite versatile for brunch menus. Use it as a stuffing inside tomato or cucumber cups, or follow our lead and use it as the spread for an open-faced sandwich. Leftover Easter Egg & Hummus Salad Serving options: Crusty bread Tomatoes, hollowed out Cucumbers, hollowed out Baby arugula RECIPES BY PRODUCT, EXTRA VIRGIN OLIVE OIL 2013-04-01T23:52:45+00:00 http://www.theolivepress.com/recipes/view/blueberry-ginger-granita/ http://www.theolivepress.com/recipes/view/blueberry-ginger-granita/#When:23:47:17Z Gabi Moskowitz, author of the popular blog and recent cookbook The BrokeAss Gourmet, is all about good eating on the cheap—without sacrificing flavor or quality. Here's an exclusive recipe not included in the book: Blueberry-Ginger Granita. Granitas, if you’re new to them, are frozen Italian desserts, similar to sorbet but handmade and easy to whip up. They’re wonderfully light and refreshing! Blueberry-Ginger Granita COURSES, Desserts, RECIPES BY PRODUCT, BALSAMIC VINEGARS, Fig 2013-03-26T23:47:17+00:00 http://www.theolivepress.com/recipes/view/spring-lamb-leg-chickpea-cucumber-feta-salad-from-plats-du-jour/ http://www.theolivepress.com/recipes/view/spring-lamb-leg-chickpea-cucumber-feta-salad-from-plats-du-jour/#When:23:38:02Z A staple restaurant in the Sonoma region, the girl & the fig is a culinary celebration of all things abundant in these parts: produce, wine, cheese, olive oil. The woman behind the restaurant, Sondra Bernstein, reflects her appreciation of California’s local food supply in her Provencal-inspired menu. Dishes are uncomplicated with clean flavors, and the menu changes seasonally—a feat that can only be accomplished when the ingredients are wholesome, fresh, and produced consciously. In late 2011 Bernstein released her newest cookbook Plats du Jour: The girl & the fig’s Journey Through the Seasons in Wine Country, a gorgeous book heralding seasonal foods. It contains over 100 recipes featuring ingredients from California’s wine country, along with profiles of local food growers, producers, and artisans—including a profile of us over here at The Olive Press! This week we’re delighted to share with you a recipe from Bernstein’s cookbook Plats du Jour: Spring Lamb Leg, Chickpea, Cucumber & Feta Salad. Fitting for early spring, this delectable dish reflects the delicate, grassy, and subtly sweet flavors of the season. Spring Lamb Leg, Chickpea, Cucumber & Feta Salad COURSES, Entree, DISHES, Salads & Dressings, Barbecue & Grilling, RECIPES BY PRODUCT, EXTRA VIRGIN OLIVE OIL, Arbequina, Arbosana 2013-03-11T23:38:02+00:00 http://www.theolivepress.com/recipes/view/mixology-mastered-vickis-pairings-for-olive-oil-balsamics/ http://www.theolivepress.com/recipes/view/mixology-mastered-vickis-pairings-for-olive-oil-balsamics/#When:23:35:48Z   Inside our tasting room, customers and newcomers get the chance to sample first-hand products we create here at The Olive Press. Our on-staff experts are seasoned mixologists, and they are here to help show you the surprising and magical combinations you can create with extra virgin olive oils and balsamic vinegars. One of our essential mixologists here at The Olive Press is Vicki. She’s been with us for five years and has developed a wealth of knowledge of our products and how to enjoy them. Today, we share with you some of Vicki’s favorite mixology recipes for creating with our extra virgin olive oils and balsamic vinegars.  Let us know which of these winning combinations you’ve tried, or which new ones you’d like to suggest to us! Ascolano Extra Virgin Olive Oil and Strawberry Balsamic Vinegar This playful combination creates a flavor profile of butter and jam when mixed. It’s delightful, and you’ll have a blast playing around with it in your recipes. Perhaps use in a bruschetta topped with fresh strawberries or cherries, or as the vinaigrette in a greens and fruit salad. Because of its “butter and jam” flavor, we love the combination as a simple dipping mix for sourdough bread! Italian Blend Extra Virgin Olive Oil and Fig Balsamic Vinegar What a smooth, classic Mediterranean flavor profile this combination creates! This mixture can be the base for virtually any vinaigrette or sauce you’re whisking up, and it would be perfectly at home on any salad, whether vegetable or fruit. Also, try as a finishing drizzle over roasted (or fresh) figs, grilled vegetables, or anything with creamy cheeses. Jalapeno Olive Oil and Peach Balsamic Vinegar Spicy, smoky, and fruity all at once, this summery combination elicits flavors of fruit salsa. Of course, this makes it a natural choice to use in homemade salsas, especially those made with fresh fruit or citruses. Wild salmon and strawberry jalapeno salsa? Absolutely. Another winning idea: use it in summer ceviche! The combination of flavors is great with any of the following ingredients: spinach, quinoa, salmon, mango, avocado, cilantro, red onion, and nuts. Lime Olive Oil and Classic Balsamic Vinegar Vicki describes this peppy mixture as candied lime peel—who can resist that? For savory dishes, try pairing the combination with any of the following: shrimp, fresh cilantro, avocados, or summer slaws. For something on the sweeter side, why not try it drizzled over fresh fruit, or even used in the batter for muffins! Blood Orange Olive Oil and Black Cherry Balsamic Vinegar This combination is a burst of ripe fruit and citrus-forward flavors! It’s a winning mixture for meat marinades (especially pork and red meat), winter salads, and anything chocolate—try our recipe for Spiced Ginger-Cherry Balsamic Truffles! And for a savory option, try our recipe for Curried Brussels Sprouts and Lentils with Blood Orange Olive Oil! DISHES, Salads & Dressings, RECIPES BY PRODUCT, EXTRA VIRGIN OLIVE OIL, Ascolano, Italian Blend , CITRUS OLIVE OIL, Blood Orange, Jalapeno, Lime, BALSAMIC VINEGARS, Black Cherry, Classic, Fig, Peach , Strawberry 2013-03-04T23:35:48+00:00 http://www.theolivepress.com/recipes/view/winter-sausage-and-white-bean-soup/ http://www.theolivepress.com/recipes/view/winter-sausage-and-white-bean-soup/#When:23:31:51Z   This hearty winter stew was a casual lunch fix for us earlier in the month, and after posting a photo for it, our Facebook fans requested the recipe! Here it is—our take on the classic sausage and white bean soup dish. Enjoy! This soup features hearty spicy sausage, tender white beans, and wilted peppery arugula. To complement these wintry flavors, we used our Arbequina Extra Virgin Olive Oil. This olive oil is a longtime favorite among our staff and customers! It’s peppery, a bit nutty, and has a pleasing “green” taste. We finished this soup off with a savory, spicy drizzle sauce made of Arbequina, Parmesan cheese, and Sriracha sauce. Spicy Sausage and White Bean Soup Inspired by White Bean, Potato, and Arugula Soup recipe on Epicurious.com   COURSES, Sides, Entree, RECIPES BY PRODUCT, EXTRA VIRGIN OLIVE OIL, Arbequina 2013-02-20T23:31:51+00:00 http://www.theolivepress.com/recipes/view/heat-things-up-spiced-ginger-cherry-balsamic-truffles-recipe/ http://www.theolivepress.com/recipes/view/heat-things-up-spiced-ginger-cherry-balsamic-truffles-recipe/#When:00:44:29Z We are heating things up for Valentine’s Day with this amazing recipe for homemade chocolate truffles! These dark chocolate truffles have a trifecta of wonderful flavors—fresh ginger, our intensely ripe Black Cherry Balsamic Vinegar, and our ever-citrusy Blood Orange Olive Oil. Surprised to see balsamic vinegar in chocolate truffles? Even more surprised to see olive oil in there? Well, we hope your interest is piqued, because these truffles are awesome. The Black Cherry Balsamic Vinegar gives just a hint of ripe cherry flavor to the dark chocolate, and the Blood Orange Olive Oil infuses the whole thing with a citrusy aroma and light orange undertone. We added finely minced fresh ginger to the truffles mix for a bright spiciness—but if you aren’t a fan of raw ginger, go ahead and substitute in minced crystallized ginger. It will lend a sweeter flavor with a bit less sharpness. The truffles are finished off in a cayenne-spiked cocoa powder coating. If you like just a bit of heat, use ¼ teaspoon cayenne; if you love the heat, use ½ teaspoon. And if you are into miscellaneous coatings for chocolate truffles, you’d be just fine rolling these in shredded coconut or minced nuts. We hope that you’ll have fun making—and devouring—these chocolate truffles with your special one this Valentine’s Day! COURSES, Desserts, RECIPES BY PRODUCT, CITRUS OLIVE OIL, Blood Orange, BALSAMIC VINEGARS, Black Cherry 2013-02-13T00:44:29+00:00 http://www.theolivepress.com/recipes/view/recipe-twice-baked-sweet-potatoes-with-balsamic-berry-compote/ http://www.theolivepress.com/recipes/view/recipe-twice-baked-sweet-potatoes-with-balsamic-berry-compote/#When:00:47:53Z We decided to invite sweet potatoes to the dining table for Valentine’s Day this year, and couldn’t be happier that we did. This is a twist on the typical savory twice-baked potato recipe. We started with twice-baked sweet potatoes—which in their own right have a marvelously sweet and rich flavor. But to top off these gorgeous boats, we made a warm compote of berries and our lusciously indulgent Black Cherry Balsamic Vinegar. The result is perfect as a side dish to your Valentine’s Day entrée, or even as the dessert if you don’t want to go too sweet with it. For the berries, we used a bag of mixed frozen berries, but you can really use any fresh or frozen berries you’ve got on hand—try using just cherries to complement the Black Cherry Balsamic Vinegar! Let us know how this recipe comes out for you at home. We love to see photos! COURSES, Sides, Desserts, RECIPES BY PRODUCT, BALSAMIC VINEGARS, Black Cherry 2013-02-11T00:47:53+00:00