Recipes — Garlic Olive Oil

Roasted Carrot Soup with Curry & Coconut Milk

Roasted Carrot Soup with Curry & Coconut Milk

Ingredients: 2 lbs. carrots (about 4 c.), peeled (or scrubbed) and coarsely chopped 1 sm. sweet potato (about 1 1/2-2 c.), peeled and coarsely chopped 1 med. yellow onion, cut into large chunks 1 Tbsp. Garlic Olive Oil 6 c. vegetable broth 2 tsp. grated fresh gingerroot 3 tsp. Metropolitan Chef Curry Rub 1/2 tsp. each freshly ground pepper and sea salt 1 c. canned coconut milk (light or regular) Chopped fresh cilantro, for garnish (optional) Instructions: Preheat oven to 375 F. Place carrots, sweet potatoes, onions and garlic on a rimmed, non-stick baking sheet that’s just large enough to...

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Arugula Salad

Arugula Salad

Ingredients: 1 Tbsp. Garlic Olive Oil 1 tsp. lemon juice 1 tsp. Sicilian Lemon White Balsamic Vinegar 1/2 tsp. Dijon Mustard 4 c. baby Arugula 1 oz. New Bothwell Smoked Parmesan Cheese (cubed 1/4 to 1/2 inch) Instructions: Mix together first four ingredients, pour over Baby Arugula and toss. Toss with the Parmesan cheese and enjoy. May add croutons for a little extra crunch Submitted by Bev Penner

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Three Bean Salad

Three Bean Salad

Ingredients: 1 1/2 c. canned chick peas, rinsed and drained 1 c. canned red kidney beans, rinsed and drained 1 c. snapped green beans, cooked 1 Tbsp. chopped chives 1 Tbsp. chopped parsley 1/4 c. Garlic Olive Oil 1/4 c. Sicilian Lemon White Balsamic Vinegar Instructions: Toss chick peas and kidney beans in a large bowl with the green beans. Sprinkle with the fresh herbs.  In a small bowl, whisk together the olive oil and balsamic. Drizzle the dressing over the salad and toss. Let it sit covered in a fridge for at least 1 hour before serving so the...

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French Onion Soup

French Onion Soup

French Onion Soup - The Traditional Balsamic elevates this soup and helps to balance the richness from the onions and beef stock. Garlic and Basil Olive Oils are also featured, with Basil being the surprise flavour profile. Tested in our Chilis and Soups Cooking Class to rave reviews!

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Curried Cauliflower Apple Soup

Curried Cauliflower Apple Soup

Ingredients:4 c. boiling water1 packet Metropolitan Chef Basil Ginger Chicken Rub1 large head cauliflower, cut into florets1 med. onion, diced2 Tbsp. Garlic Olive Oil1 tsp. Harissa Olive Oil2 Tbsp. Honey-Ginger White BalsamicFire in the Kitchen Smokin' Curry Rub4 large peeled apples, grated Instructions: Boil 4 cups water, stir in Basil Ginger Chicken Rub. Sauté cauliflower and onion with oils for 4-5 minutes on medium heat. Add remaining ingredients except apples, bring to boil then simmer. Add apples and cover 15-20 minutes. Don't forget to stir and taste! Tested in Chilis and Soups Cooking Class

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Johnathan's Maine Clam Chowder

Johnathan's Maine Clam Chowder

Ingredients:2 - 8 oz.can clams, strain and reserve liquid3 large russet potatoes, peeled and cubed8 slices bacon1 large onion, diced2 stalks celery, diced1/2 tsp. Garlic Olive Oil2 Tbsp. Sicilian Lemon White Balsamic2 c. half and half cream1 1/4 tsp. Red Cayenne Olive Oil1 Tbsp. chicken bouillon Instructions: In a small saucepan, heat reserved clam stock and peeled potatoes. Bring to a boil and let simmer until potatoes are just a little crunchy (about 8 - 10 min.). Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions, celery, chicken bouillon, Garlic Olive...

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Almonds Slow Roasted in Organic Garlic Olive Oil With Fresh Rosemary

Almonds Slow Roasted in Organic Garlic Olive Oil With Fresh Rosemary

Ingredients:1/4 cup + 1 tbsps of Garlic Olive Oil1 pound fresh, whole almonds (about 3 1/2 cups)2 tsps fine to medium sea salt - or to taste1/4 cup + 1 tbsp fresh rosemary leaves as an optional garnish Instructions: Preheat the oven to 300. Line a rimmed baking sheet with parchment paper. In a medium bowl toss the almonds with the Organic Garlic Olive Oil and 1/4 cup fresh rosemary leaves. Distribute the almonds in a single layer on the prepared baking sheet and slow roast for 40 minutes, until the almonds smell toasty and the rosemary leaves are fragrant...

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Bruschetta Trio

Bruschetta Trio

Ingredients:4 Tbsps. Mushroom and Sage Olive Oil8 Tbsps. Garlic Olive Oil4 Tbsps. Basil Olive Oil2 tsps. Butter Olive Oil¾ lb mushrooms, finely chopped3 cloves garlic, 2 minced, 1 smashed¼ tsp saltFreshly ground black pepper¼ tsp dried sage1 tbsp chopped flat-leaf parsley, plus 1/3 cup lightly packed leaves½ cup pitted green olives½ tsp anchovy paste1½ tsp lemon juice4 plum tomatoesFresh basilBruschetta toasts or crostini Instructions: In a large frying pan, heat 4 tbsps wild mushroom & sage oil with the Butter oil over medium high heat. Add the mushrooms, minced garlic, salt, 1/8 tsp pepper and sage. Cook, stirring occasionally, until...

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Olive Tapenade Appetizer

Olive Tapenade Appetizer

Ingredients:1 c. green olives1 c. black olives2 Tbsp. capersDash cayenne pepper1 tsp. Italian seasoning1 Tbsp. parsley2 Tbsp. fresh lemon juice3 Tbsp. pine nuts2 potatoes, diced2 Tbsps. Garlic Olive Oil4 Tbsps. Hojiblanca Extra Virgin Olive Oil3 pkg cream cheese Instructions: Put capers, olives, pine nuts, chopped parsley, garlic, and olive oils into a food processor and pulse until desired consistency is achieved. Stir in lemon juice, cayenne, and Italian seasoning – adjust seasoning and olive oil as needed. Use as a topping over cream cheese and serve with crackers or baguette slices.

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Garlic & Rosemary Pizzette

Garlic & Rosemary Pizzette

Ingredients:6 oz. mozzarella, grated2½ to 3 Tbsp. Garlic Olive Oil for brushing & drizzlingl2 tsp. chopped rosemary2 oz. grated Parmesan4 garlic cloves thinly sliced Instructions: Preheat oven to 475. Place six bases on lightly oiled cookie tin dusted with cornmeal. Brush with 1½ Tbsp. Garlic olive oil, then sprinkle the base with mozzarella. Scatter with crushed garlic & rosemary and drizzle garlic oil over top. Sprinkle with Parmesan and garnish with garlic slices. Bake 10 minutes until base is crisp and golden. (Adjust amount of fresh garlic to your liking.)

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Arugula and Pine Nut Pizzette

Arugula and Pine Nut Pizzette

Ingredients:3 Tbsp. sun-dried tomato paste6 oz. mozzarella cheese, sliced1 oz. Arugula, chopped2 Tbsp. pine nuts2 tsp. flavored olive oil of your choice (Mushroom & Sage, Cilantro-Red Onion, Tuscan Herb, Garlic, or Basil) Instructions: Preheat the oven to 475°. Place six bases on lightly oiled cookie tin dusted with cornmeal. Spread with sun-dried tomato paste. Top with wild rocket and pine nuts. Drizzle or brush with the oil, and set aside for 20 minutes, or until puffed. Bake the pizzettes for 10 minutes, or until puffed and golden brown.

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Gorgonzola Pizzette

Gorgonzola Pizzette

Ingredients:6 oz Gorgonzola, crumbled12 cherry tomatoes, quartered2 tsp. Mushroom & Sage Olive Oil (or try Cilantro & Red Onion, Tuscan Herb, Garlic, or Basil Olive Oils)1/4 cup fresh basil leaves, torn into piecessalt & ground black pepper to taste Instructions: Preheat oven to 475°F. Place six bases on lightly oiled cookie tin dusted with cornmeal. Sprinkle gorgonzola cheese over the bases. Top with tomatoes, pressing them gently into the dough. Bake until pizzettes are golden brown, about 10 minutes. Drizzle pizzettes with oil and sprinkle them with basil. Season with salt and pepper.

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Coconut Shrimp with Spicy Mango Sauce Recipe

Coconut Shrimp with Spicy Mango Sauce Recipe

Ingredients:3 large egg whites1 tsp. Kosher or fine sea salt1/2 tsp. black pepper1 tsp. Garlic Olive Oil1 lb. large shrimp, peeled and de-veined with tails left on1 1/2 c. Panko Style Bread Crumbs or gluten free Rice Krispies1 c. flaked coconutGluten-free non-stick cooking spray4 Tbsp. Mango White Balsamic1 tsp. Chipotle Olive Oil1 Tbsp. Lime Olive Oil Instructions: Preheat oven to 425°F. Line 2 baking sheets with parchment paper or silicon baking mats. Whisk egg whites with the salt, pepper and garlic powder in a large mixing bowl. Add the shrimp and toss to coat. Place 1 cup of bread crumbs...

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Crispy Honey Garlic Baked Chicken Wings

Crispy Honey Garlic Baked Chicken Wings

Ingredients:2 lbs. chicken wing piecespinch of salt3 Tbsp. Garlic Olive Oil2 Tbsp. butterdash of Worcestershire sauce2 Tbsp. Honey Pepper White Balsamic Vinegar Instructions: Preheat the oven to 450F. Heat up a big pot of boiling water. Salt the water (it should taste somewhat repulsive, like ocean saltwater). Boil the chicken wings for 7-8 minutes, then remove them to a wire rack so the excess water can drain off. Let them drip dry a little bit, then dry them well with a paper towel. Place chicken wings directly on a sheet pan. Bake the chicken wings for 25-30 minutes on one...

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Fall Garden Greens Spanakopita with Garlic Olive Oil

Fall Garden Greens Spanakopita with Garlic Olive Oil

Ingredients:8 c. washed and dried greens coarsely chopped in any combination such as kale, beet greens, collards, spinach, Swiss chard, etc.1 lb. package thawed phyllo dough1/2 c. plus 2 Tbsp. Garlic Olive Oil8 oz. whole milk ricotta1 tsp. corn starch8 oz. feta cheese, crumbled1 large yellow onion, finely dicedsalt and pepper, to taste Instructions: Preheat the oven to 350 F. Brush a 9x13 baking pan liberally with olive oil.In a large saute pan over medium high heat, add 1 tablespoon of Garlic Olive Oil. Add the diced onion and saute until translucent. Add the greens and saute until cooked down,...

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