This salsa recipe is quick and super easy. The chipotle extra virgin olive oil gives the salsa a nice smokey flavor.
What you’ll need:
One 15 oz. can of fire roasted tomatoes
1/2 green pepper
1/4 small red onion
1 tbsp. tomato paste
2 tbsp. chipotle olive oil
1 tbsp. lemon juice
2 tsp. honey
sea salt to taste
A great spring pasta dish. The pesto is made with arugula and walnuts instead of the traditional pesto made from basil and pine nuts. A robust intensity single varietal olive oil is highly recommended when making any kind of pesto.
Lemon, thyme, garlic, and a medium intensity extra virgin olive oil are mixed together, adding an earthy, lemony flavor to the chicken and potatoes.
What you’ll need:
1.5 lbs chicken breast
1.5 lbs small red potatoes
1 large onion
1/3 cup extra virgin olive oil (medium intensity)
2 lemons, one for juicing and other for slicing
5 garlic cloves, minced
2 tablepoons dried thyme
1 teaspoon sea salt
1/2 teaspoon black pepper
salt & pepper to taste
Here’s How:
Preheat oven to 400°. Cut chicken breast into cubes and place in a large bowl. Then cut small red potatoes in half, slice an onion, and add to the chicken. In a small bowl, whisk together olive oil, lemon juice, garlic, thyme, salt, and pepper. Then add the mixture to the chicken and potatoes. Stir until everything is well coated. If desired, add more salt and pepper and stir. Pour mixture in a 9 x 13″ backing dish and spread it out evenly. Slice a lemon and add each slice in between the chicken and potatoes. Bake in oven for about 45 minutes until chicken is cooked through and potatoes turn a golden brown. Enjoy with a spring mix salad!
*See video for a visual.
Our citrusy vinaigrette recipe using our blood orange extra virgin olive oil.
Some of you may be familiar with the 60 minutes segment on fraudulent olive oil. If you have not seen it, here is the story that aired on 1/3/16.
http://www.cbsnews.com/news/60-minutes-agromafia-food-fraud/
Although olive oil fraud is not new, it reveals that large-scale fraud is still persistent in the olive oil industry. In the U.S., the lack of standards and testing conducted by the USDA and FDA makes it easy for poor-quality olive oil to flood the U.S. market. The fraud is so great that even respected nutritionists and food shows are telling the public not to cook with olive oil when fresh, high-quality olive oil has the highest smoke point of any cooking oil in the world! High phenol content and low free fatty acids protect against harmful chemical breakdown when cooking on high heat up to 400°F.
At So Olive, we have been teaching our customers what high quality olive oil should smell and taste like and how it differs from olive oil sold in grocery stores. Why does our olive oil smell and taste fresher? Our store is part of the Ultra Premium (UP) certification program.
Before our olive oil can be UP certified, our olive oils are produced using strict quality standards from tree to bottle. Each drop is double tested by an independent third party laboratory (most accredited lab in the world) and it must go through a full panel of accredited tasters to receive the UP certification. Click here to see how our standards compare to current standards.
Our olive oils cook better, tastes great, and is good for you. We ensure that you will get the real deal.
I like to make quick and easy weeknight meals, but it also has to be nutritious and fulfilling especially when I don’t have countless hours to spend in the kitchen. Also, adding ingredients that just need to be roughly chopped or heated in the microwave makes it go that much quicker. Exact measurements are not needed and the options are endless. It’s really about adding what you like. The added vinaigrette is just a classic traditional balsamic and single varietal extra virgin olive oil with a hint of lemon juice.
What you’ll need:
Brown rice, cooked
Black beans, cooked
Sweet potatoes, cooked
Kale
Mushrooms
Red bell pepper
Avocado
Red onion
Feta
Vinaigrette
2 tablespoons So Olive Traditional Balsamic
2 tablespoons So Olive Coratina Extra Virgin Olive Oil
1 tablespoon lemon juice
1 teaspoon Italian seasoning
Sea salt
Here’s how:
Chop kale, mushrooms, red bell pepper, avocado, and red onion. Add all ingredients in a bowl. In small bowl, mix vinaigrette ingredients together. Drizzle a portion of the vinaigrette on top. Mix with hands until everything is well combined. It’s ready to eat!
This pumpkin bread is a two for one special; you get the benefit of incorporating a good for you fat and you get a lovely taste of orange essence in this loaf. By using the whole fruit fused blood orange extra virgin olive oil, the orange flavor is just right and not too overbearing.
What you’ll need:
1 cup unbleached flour
1/2 cup whole wheat pastry flour (or only unbleached flour may be used)
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
1 cup pumpkin puree
1/2 cup brown sugar
1/2 cup So Olive Blood Orange Extra Virgin Olive Oil
1/4 cup honey
2 eggs
Here’s how:
Preheat oven to 350°F. Grease a 9 x 5 loaf pan with olive oil and set aside.
Mix flour, baking powder, cinnamon, ginger, and nutmeg in a bowl. In another bowl, beat together blood orange olive oil, brown sugar, honey, and eggs really well. You may use a cake or electric mixer. Add the dry ingredients to the wet ingredients in the bowl. Gently combine the ingredients together being careful not to overmix. Be sure to capture all the flour when mixing. Pour batter into greased loaf pan, spreading evenly. Bake in oven for 45 – 50 minutes or until a tester comes out clean. Remove from oven and transfer to wire rack to let it cool for 10 minutes. Then remove loaf from pan and allow it to completely cool. Slice and eat!
If I had to choose a Thanksgiving dinner side dish that I cannot do without, it would have to be the stuffing. Thanksgiving just would not be the same without it. Our Wild Mushroom Sage extra virgin olive oil is the star of this stuffing. No sage is needed because the sage flavor from the olive oil really shines through.
What you’ll need:
1 loaf of herb bread, a day old
1 pound mushrooms (Shitake, Cremini, Button)
3 celery stalks
1 small onion
1/3 cup So Olive Wild Mushroom Sage Olive Oil
1/2 cup pecan pieces
3 cups vegetable stock + more to add
Sea salt
Parsley for garnish
Here’s how:
Preheat oven to 350°F.
Cut loaf of bread into small medium cubes and spread evenly on a baking sheet. Toast in oven for about 10 minutes.
Finely chop celery stalk and onions. Then roughly chop the mushrooms. Heat olive olive oil in a large pot or dutch oven. Add mushrooms and allow to cook until tender. Add onions and celery and cook until softened. Add pecans and vegetable stock. Bring the stock to a boil. Add toasted bread cubes and fold gently until stock is evenly distributed throughout. Add more stock if needed. Season with sea salt. Transfer stuffing to a greased 9 x 13 inch baking dish, greased preferably with the wild mushroom sage olive oil. Cover with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake until the top is golden brown for about 10 more minutes. Remove from oven and allow it to cool for about 5 minutes. Sprinkle on parsley as a garnish.
I have Ina Garten to thank for roasted brussel sprouts. Growing up, I could not stand them because they were cooked into mush and very bitter. Sorry, Mom. So years back, while watching Barefoot Contessa, Ina pulled out the brussel sprouts. Oh no, not the brussel sprouts, I thought, but because it was Ina I continued to watch. How she prepared them was so different, it was an epiphany. Wow, I can roast them! Why did I not think of that? So I gave it a try, and it has been a staple side dish ever since. Overtime, I’ve seasoned them in different ways and these brussel sprouts are given a delicious lemon flavor.
What you’ll need:
3 pounds fresh brussels sprouts
2 tablespoons So Olive Lemon Olive Oil + 1 tbsp for drizzling when serving
2 teaspoons sea salt
1 teaspoon fresh gound pepper
Here’s how:
Preheat oven to 400°F.
Cut off brown ends of brussels sprouts and cut them in half. Lay the brussel sprouts on the baking sheet. Drizzle the first two tablepoons of the lemon olive oil over them and sprinkle on the lemon sea salt and fresh ground pepper. Mix them together and then spread evenly on sheet. Roast in oven for 30 – 35 minutes. Pour in serving bowl and drizzle on the remaing olive oil. Best served while still hot. Feel free to drizzle them with a nice dark balsamic vinegar.
One thing I love about winter squash is how versatile it is; from soups to desserts, the possibilities are endless. Sometimes just keeping it simple is the way to go and this recipe is all about that. Just cut up the squash into even sized wedges. No need to peel. Then place it on the pan with a drizzle of olive oil and pop it in the oven to roast. Balsamic reduction and toasted pecans give it a more fancy touch, which is especially great for the holiday season.
What you’ll need:
Winter Squash (I used Carnival Acorn, Delicata, and Kabocha)
3 tablespoons Varietal Olive Oil such as Picual or Coratina (high intensity)
2 teaspoons sea salt
Fresh ground pepper
1/4 cup pecan pieces
Balsamic Reduction
1 cup So Olive Traditional Balsamic Vinegar
Here’s how:
Preheat oven to 400°F. Cut squash in wedge like pieces. Lay on sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Place pan in oven and roast for 30 – 40 minutes until squash is tender.
Balsamic Reduction
Pour balsamic in a small saucepan over medium heat. Allow balsamic to come to a gentle boil until it is reduced by half. This should take about 10 minutes. Remove from heat so it can cool, making sure that it does not become to thick to drizzle.
Lightly toast pecans in a toaster oven or in a pan.
When squash is done roasting, drizzle the balsamic reduction over the squash, and sprinkle with the toasted pecans.
