Recipes — Olive Oil RSS

Spring Radishes

What elevates these simple radishes is our Butter Olive Oil & Black Truffle Salt.   INGREDIENTS  2-3 Bunches of radishes, trimmed, seemed, rinsed & dried  1 cup Butter Olive Oil  1/2 Tbsp. Truffle Salt  Simply toss the radishes in Butter Olive Oil & Truffle Salt place on a pre-heated sheet pan and roast at 375 degrees for 10-15 minutes until nice and caramelized. 

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Drizzle Ratatouille

INGREDIENTS2 zucchini squash, sliced 1/4”2 yellow squash, sliced 1/4” 2 Egg plant, sliced 1/4” 5-6 tomatoes, sliced 1/4” 2 Tbsp. #extravirginoliveoil (your favorite or whatever is freshest) 1 yellow onion, sliced 3 garlic cloves, chopped 1 cup basil, chiffonade1qt. Your favorite marinara sauce 1/4 cup #HerbsdeProvenceOliveOil1oz #ItalianDippingBlend 3-4 springs fresh thyme or 1/2 Tbsp. Dried Salt & Pepper DIRECTIONS 1. Sauté onions & garlic with olive oil until slightly translucent. Add marinara and bring a low simmer, add basil and set aside. 2. Cut vegetables, evenly to 1/4” with a sharp knife or a mandolin. Lay vegetables out on a sheet pan and season with #ItalianDippingBlend, Drizzle with half the #HerbsdeProvenceOliveOil and thyme sprigs. 3. In a baking dish or a round...

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Grilled Salmon & Asparagus with Wild Fernleaf Dill Cream Sauce

      1 pound fresh wild salmon fillet(s)   1 bunch of thin, tender asparagus, woody stems discarded,     1 pound pasta cooked al dente     1 thinly sliced shallot     1 clove minced garlic     1/2 cup crisp, dry white wine     2 cups heavy cream     5 tablespoons Drizzle Wild Fernleaf Dill Olive Oil     3 tablespoons fresh squeezed lemon juice     1 tablespoon fresh dill     salt and fresh ground pepper to taste           Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice.  Season amply both the...

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