Olive-Me & Co’s Pan-Toasted Brie with Peppered Strawberries

image source seasaltgalleykat.blogspot.com

image source seasaltgalleykat.blogspot.com

Recipe adapted from Food & Drink magazine – Spring 2015

Serves 6

Ingredients:

  • Peppered strawberries (* see below)
  • 1/3 cup unsalted, shelled pistachios, coarsely chopped
  • 1/3 cup plain bread crumbs
  • salt and freshly ground pepper to taste
  • 1 large egg plus 1 Tbs water
  • ¼ cup flour
  • 1 wheel of brie.  ½ lb (250 g), not too ripe.
  • 2 Tbs Olive-Me & Co Extra Virgin Olive Oil, divided (try our Blood Orange Olive Oil or Persian Lime for a refreshing kick)

Directions:

  1. Prepare peppered strawberries and refrigerate (* see below).
  2. In a large bowl, stir together pistachios, bread crumbs, salt and pepper. Set aside.
  3. In a medium bowl, whisk together egg and water to combine
  4. Place flour in a large bowl; toss wheel of brie in flour to coat completely. Dip floured brie in egg mixture and coat well, making sure the entire surface has been covered with egg. Let excess drip off.
  5. Place brie in pistachio mixture and coat one side, flip over and coat second side; make sure edges are also coated.
  6. Return brie to egg mixture to completely moisten again. Press once more into pistachio mixture for a second coating. Place breaded brie in the refrigerator for at least 2 hours.
  7. Preheat oven to 350 F
  8. Heat a small ovenproof pan over medium heat for 1 minute. Add 1 Tbsp Olive~Me & Co’s EVOO to pan and heat. Add chilled brie to pan. Cook until toasted golden, about 2 to 3 minutes. Remove from pan, add another 1 Tbps Olive~Me & Co’s EVOO and toast second side of brie for 2 to 3 minutes.
  9. Place pan in preheated oven and cook for 10 minutes, or until brie is softened in the middle.
  10. Serve immediately with peppered strawberries.

* Peppered Strawberries:

  • 1 lb fresh strawberries, cleaned and sliced
  • 2 tsp sugar
  • ½ tsp lime juice
  • freshly ground black pepper (generous amount)
  • Stir together all ingredients and refrigerate until ready to serve. Do not prepare too early or strawberries will become mushy.

Note:  Inexpensive brie works best for this recipe because high quality brie might melt away.

Olive~Me & Co Spicy Mango Marinated Grilled Chicken

Recipe adapted from recipegirl.com

Prep: 10 + Marinating time | Cook: 8  | Serves: 4

Ingredients:

  • 4 boneless chicken breasts (pounded lightly to thin out if they are too thick)
  • 1 cup mango nectar (see notes)
  • 1/3 cup Olive~Me & Co Spicy Mango Balsamic Vinegar
  • 2 tablespoons Olive~Me & Co Persian Lime EVOO
  • 1 ½ tablespoons chopped fresh thyme
  • Salt and freshly ground black pepper
  • 1 large ripe mango, peeled and chopped

Directions:

  • Combine chicken in a large zip lock bag with mango nectar, oil and thyme – along with a generous sprinkle of salt and pepper. Zip the bag closed and move the chicken around in the bag to coat with the marinade. Lie the bag flat in the refrigerator for at least one hour and up to 2 hours, turning the bag every so often to redistribute the marinade.
  • Preheat the grill to medium-high heat. Rub the grill with oil. Drain the marinade from the chicken and grill about 4 minutes per side, or until the chicken is cooked through
  • Serve grilled chicken topped with chopped mango

Olive~Me & Co’s Cilantro Lime Quinoa

cilantro lime

Recipe and photo submitted by Jennifer Brooks

Ingredients:

  • 2 cups water
  • 1 cup quinoa
  • juice of one lime
  • zest of one lime
  • 1 – 2 tablespoons Olive~Me & Co’s Arbequina EVOO (or) Olive~Me & Co’s Persian Lime Olive Oil
  • handful of cilantro, roughly chopped
  • pinch cayenne (or try a little of our Citrus Habanero Olive Oil for an extra kick instead!)
  • pinch salt
  • feta cheese, crumbled (optional)

Instructions:

  1. pour water over quinoa in pot and bring to a boil.  Cover and cook for about 15 minutes (or as per box directions). Fluff with a fork.
  2. add lime juice, oil, lime zest, cilantro, cayenne, salt and mix together.  Add feta and gently mix in.

 

Note: This is also great cold, or as a side dish with fish.  Keeps in the refrigerator for 3 – 4 days.

Olive~ Me & Co.’s Superbowl Party Recipes

superbowl-2017

 

Olive~ Me & Co’s Persian Lime Olive Oil Guacamole

Ingredients:

  • 3 avocados
  • 1/4 cup Olive~Me & Co.’s Arbequina EVOO
  • juice from half a lime
  • 1/2 large onion, small dice
  • 1/4 bunch cilantro, chopped
  • 2 roma tomatoes, chopped
  • 2 jalapenos peppers, minced
  • 2 tomatoes, minced
  • salt to taste

Mix it all up in a ceramic bowl, and enjoy

 

Olive~ Me & Co.’s Super Bowl Italian Cheesy Snack Mix 

Ingredients:

  • 3 cups Wheat Chex cereal
  • 3 cups Rice Chex cereal
  • 1 cup pretzel nuggets
  • 2 cups small cheese-flavor crackers
  • 1 cup salted roasted soy nuts
  • 1/2 cup Olive~Me & Co.’s Italian Herb olive oil
  • 3 tablespoons Olive~ Me & Co.’s 18 Year Old Traditional balsamic vinegar
  • 2 teaspoons garlic salt
  • 3 teaspoons Italian seasoning
  • 1/3 cup grated Parmesan cheese

Directions:

  1. Heat oven to 300°F. In large bowl, mix cereals, pretzels, crackers and soy nuts.
  2. In small bowl, mix Olive~Me & Co.’s Italian Herb olive oil, Olive~Me & Co.’s 18 Year old Traditional balsamic vinegar, garlic salt and Italian seasoning. Pour over cereal mixture, stirring to coat. Spread in ungreased 15 x 10 x 1-inch pan.
  3. Bake about 30 minutes, stirring twice, until toasted. Sprinkle with cheese; toss to coat. Cool completely, about 45 minutes. (Cereal will crisp as it cools.) Store in airtight container.

 

Olive~Me & Co.’s Balsamic Chicken Wings

Ingredients:

  • 18 Chicken Wings
  • 1 cup Olive~Me & Co.’s Smoked or Chili Balsamic or any of Olive~Me & Co.’s Aged Balsamic
  • 1 cup Honey
  • 1 cup Brown Sugar
  • 2 Tablespoons ginger, grated
  • 2 garlic cloves
  • Juice and zest of 1 Lemon (medium to small size)
  • Salt and Pepper

Directions:

  1. Separate the tip from the drumstick by cutting the chicken wings in between the joints
  2. Transfer the chicken to a large re-sealable plastic bag
  3. In a bowl, mix together the remaining ingredients. Pour half of the marinade into the bag with the chicken. Don’t allow for too much air in the bag, then go ahead and give them a good shake, making sure to cover each wing.
  4. Refrigerate for at least 4 hours
  5. Preheat oven to 350 F.
    In a large pan on medium heat, sear the chicken wings for about 3 minutes, until golden brown. Continue cooking in the oven for about 30 minutes turning them often to avoid burning. Add the remaining marinade to the pan. On stove top, continue cooking until the sauce is thick and coats the chicken wings evenly.
  6. Serve chicken wings on a platter and garnish with lemon zest.

 

Olive~Me & Co’s Italian Herb Olive Oil & Garlic Popcorn with Balsamic Vinegar

Simmer 1/4 of a cup of our 18 year old Traditional Balsamic vinegar until reduced by half, add 1/2 a stick of butter until well blended. Pop your popcorn in Olive~ Me & Co’s Italian Herb or Habanero Olive Oil. Toss the popcorn with the balsamic mixture, add fresh cracked pepper and Parmesan cheese to the top of it.. or drizzle a bit more of the Olive Oil over top…

Olive-Me & Co. Poppy Seed & Apple Coleslaw

poppyseed and apple coleslaw

Adapted from www.damndelicious.net

 

Ingredients:

  • 2 cups green cabbage, shredded
  • 1 ½ cups red cabbage, shredded
  • 1/2 cup carrot, shredded
  • 1 Granny Smith apple, julienned
  • 2 tablespoons mayonnaise
  • 3 tablespoons Olive-Me & Co varietal EVOO or Persian Lime, Meyer Lemon Flavoured EVOO
  • 1 tablespoon Olive-Me & Co White Balsamic Vinegar (Plain or Flavoured)
  • Juice of 1 lemon
  • 1 tablespoon poppy seeds
  • Salt and pepper, to taste

 

Instructions:

  1. Combine the cabbage, carrot and apple in a large bowl.
  2. Whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper in a separate bowl.
  3. Pour dressing over cabbage mixture and stir  until well combined. Cover and place in the refrigerator for at least one hour.

Serve cold.

Olive~Me & Co’s White Chocolate & Persian Lime Olive Oil Fudge!

fudge
Ingredients:
  • ¼ cup  Olive~Me & Co’s Persian Lime Olive Oil
  • ¼ cup unsalted butter
  • ¾ cup Sour Cream
  • 2 cups miniature marshmallows
  • ½ lb white chocolate morsels
  • 3 tablespoons fresh lime juice
  • Finely grated zest of two limes, about 1 tablespoon
  • 1 cup granulated sugar
Directions:
  1. Grease an 8 x 8 square baking pan.
  2. Combine sugar, lime zest, Persian Lime Olive Oil, lime juice, butter and sour cream in a saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling over medium heat or until a candy thermometer reaches 238°F.
  3. Remove from heat, stir marshmallows and white chocolate until melted and mixture is smooth.
  4. Immediately pour fudge into greased pan and let stand about 10 minutes until top is firm to your touch.
  5. Using a knife, score top of the fudge to make fudge squares. Refrigerate for about 1 hour. When cool and firm, cut out fudge.

Olive~Me & Co’s Coconut-Lime Shrimp

Ingredients:

  • 6 oz Olive-Me & Co’s White Coconut Balsamic Vinegar
  • 6 oz Olive-Me & Co’s Persian Lime EVOO
  • 1 small chili of your choice and heat, finely chopped
  • 1 T garlic, finely chopped
  • 1 T fresh cilantro, finely chopped
  • 1 T lime juice, freshly squeezed
  • 1 lb large shrimp, deveined and shelled
  • sea salt, to taste
  • freshly ground pepper, to taste

 Directions:

  1. Preheat oven to 375o. Combine white coconut balsamic, chilies, garlic, cilantro and lime juice in a shallow baking dish.
  2. Marinate shrimp in mixture for 10-15 minutes.
  3. Season with salt and pepper, remove from dish and place on lightly oiled baking dish oiled with Olive~Me & Co’s Persian Lime EVOO and bake for 5 minutes, depending upon size of shrimp.

Olive~Me & Co’s Persian Lime Olive Oil Guacamole

jalapeno-guacamole

Ingredients:

  • 3 avocados
  • 1/4 cup Olive~Me & Co’s Persian Lime Olive Oil
  • 1/2 large onion, small dice
  • 1/4 bunch cilantro, chopped
  • 2 roma tomatoes, chopped
  • 2 jalepenos peppers, minced
  • 2 tomatoes, minced
  • salt to taste

Mix it all up in a ceramic bowl, and enjoy

Olive~Me & Co’s Persian Lime Aioli

Makes approximately 1 cup.

Ingredients:

  • 2 fresh garlic cloves, minced
  • 1 tsp. sea salt
  • 1 large egg yolk
  • 1 Tbs. fresh squeezed lime juice
  • 1/2 cup neutral oil such as safflower or grape seed oil
  • 1/2 cup Olive~ Me & Co’s Persian Lime extra virgin olive oil

Instructions:

  1. Place the garlic and salt in the bowl of a food processor fitted with a metal blade or in a blender. Pulse for a few seconds. Add the egg yolk and lime juice. With the motor running, slowly add the safflower oil in a thin stream. Without turning the motor off, add the Persian Lime extra virgin olive slowly in a thin stream.
  2. Taste and finish with more salt if necessary.

Olive~Me & Co’s Persian Lime Aioli

This aioli is perfect as a dip for your shrimp, sprinkled with a little chopped cilantro! You can also use it as a dip for chicken strips… Makes about 1 cup of aioli.

Ingredients:

  • 2 fresh garlic cloves, minced
  • ½ tsp. coarse sea salt
  • 1 large egg yolk
  • 1 TBL fresh lime juice
  • 2/3 cup safflower oil (or other neutral vegetable oil)
  • 1/3 cup Olive ~ Me & Co’s Persian Lime extra virgin olive oil

Directions:

Place garlic and salt in a food processor or in a blender. Pulse for 2 seconds. Add the egg yolk and lime juice. With the motor running, slowly add the safflower oil in a thin stream. Without turning the motor off, slowly pour in the Persian Lime extra virgin olive oil in a thin stream.  Taste and finish with more salt if necessary.