Olive~Me & Co’s Caesar Dressing

image source www.naturallyloriel.com

image source www.naturallyloriel.com

 

Ingredients:

  • 4 whole anchovies OR 2 tsp anchovy paste (optional)
  • 2-3 Tbsp Sutter Buttes Chardonnay Mustard
  • 1 Tbsp Olive~Me & Co’s Cask 18 Balsamic Vinegar OR red wine vinegar
  • 1 tsp Worcestershire Sauce
  • 2 garlic cloves, peeled
  • juice from half a lemon
  • 1/2 cup Olive~Me & Co’s EVOO
  • 1/4 cup freshly grated Parmesan
  • salt and freshly ground black pepper to taste

Directions:

  1. Place first 6 items into a food processor and pulse. Scrape down sides.
  2. Keep food processor running and drizzle and drop in the remaining items, scraping down the sides as needed.
  3. Refrigerate for at least 3 hours before serving

TIP: Use Olive~Me & Co’s Roasted Garlic Olive Oil if you don’t have any fresh garlic, or if you simply want an extra garlic boost!

Olive~Me & Co’s White Bean Dip with Rosemary EVOO

Ingredients:

  • 1/4 cup Olive~Me & Co’s Rosemary EVOO, divided into two equal parts
  • 2 cloves garlic, peeled and minced
  • 2 cans (15 oz. each) white beans, drained and rinsed
  • 2 tablespoons lemon juice or equivalent from freshly squeezed lemons
  • 2 teaspoons kosher salt
  • 2 sprigs fresh rosemary

Instructions:

  1. In a frying pan over medium heat, add half the olive oil and the 2 cloves of garlic (do not overcook the garlic) about 1 minute.
  2. Pour the oil and garlic into a food processor.
  3. Next add into the processor white beans, lemon juice, and salt.
  4. Blend until smooth.
  5. Pour into a serving dish.
  6. Drizzle the other half of the rosemary evoo over the bean dip.
  7. Mince one teaspoon of the rosemary leaves and sprinkle over the dip.