CategoriesMain Dish

Chickpea Shakshouka

Chickpea Shakshouka

Shakshouka is a traditional North African and Middle Eastern stew with poached eggs nestled in a mixture of tomatoes, peppers, onion, and spices. We added chickpeas to create a Chickpea Shakshouka and used our Baklouti Olive Green Chili Olive Oil for a spicy kick. You may substitute our Harissa Infused Olive Oil as well. You may also substitute fresh tomatoes for canned tomatoes. It makes a fantastic meal eaten with warm skillet heated pita bread or basmati rice.

What you’ll need:

2 Tablespoons High Phenol Single Varietal Olive Oil

1 Tablespoon Baklouti Green Chili Olive Oil

1 large yellow onion, chopped

8 oz. sweet peppers, thinly sliced

2 garlic cloves, minced

Salt and pepper to taste

1 1/2 teaspoon ground cumin

1 teaspoon sweet paprika

15.5 oz. can chickpeas, drained

15 oz. can whole peeled tomatoes or diced tomatoes

2 tablespoons tomato paste, slightly diluted with water

4 large eggs

1/4 cup chopped free parsley

Here’s how:

Heat the Single Varietal olive oil and Baklouti Green Chili olive oil in a large cast-iron skillet. Add the onions, sweet peppers, garlic, pinch of salt, and pepper. Cook, occasionally stirring until vegetables have softened. Add the chickpeas, tomatoes, cumin, and paprika. Cover and let it simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.

Using a spoon, make four wells in the tomato mixture, make sure the wells don’t touch so that the eggs will not clump together. Then crack each egg into the well and cover the skillet until the egg whites cook through. You may cook the egg yolk to your desire. Uncover and garnish the Chickpea Shakshouka with fresh parsley and drizzle with more Baklouti chili olive oil. Serve with warm pita bread or basmati rice. Additionally, you may top with sliced avocado or crumbled feta cheese.

CategoriesAppetizers Sides

Cinnamon Pear Balsamic Roasted Sweet Potatoes

Cinnamon Pear Balsamic Roasted Sweet Potatoes

The cinnamon pear balsamic roasted sweet potatoes have a unique depth of flavor. You may make these with the potato skins peeled or unpeeled. If you decide to go the unpeeled route, we recommend using new sweet potatoes. Enjoy as part of the meal or as a snack!

What you’ll need:

4 Medium Sweet Potatoes, cut into wedges, peeled or unpeeled

1/3 Cup Cinnamon Pear Balsamic

2 Tablespoons Butter Olive Oil

1 Teaspoon Sea Salt

Here’s how:

Heat oven to 400° F. Cut a piece of parchment paper to fit the bottom of a large sheet pan. Whisk together the Cinnamon Pear Balsamic and Butter Olive Oil until emulsified. In a large bowl, mix the sweet potatoes with the olive oil and balsamic mixture until the potatoes are well coated. Arrange the potatoes on the parchment paper-lined pan in a single layer. If the sweet potato wedges are unpeeled, lay the potatoes with the unpeeled side down. Sprinkle with sea salt and roast for 45 – 50 minutes until tender and the balsamic glaze has caramelized.

 

CategoriesSides Vegetables

Brussels Sprouts with Caramelized Onions and Dates

Brusssels-Sprouts-with-Caramelized-Onions-and-Dates-Recipe

These sweet and savory Brussels sprouts with caramelized onions and dates are simply delicious. The Brussels sprouts are pan sauteed with our Garlic Olive Oil and combined with caramelized onions and dates. It’s a quick and super simple vegetable dish to make. It makes a great side dish for the holidays or just an everyday option. You may also use our Medium or Robust Intensity Single Varietal Extra Virgin Olive Oil and add fresh or powdered garlic (which is entirely optional). You may also add red pepper flakes to give it some heat.

What you’ll need: 

20 oz. Brussels Sprouts

1 Medium red onion

5 – 7 Dates, pitted and diced

3 – 4 Tablespoons Garlic Olive Oil or Single Varietal Extra Virgin Olive Oil

Salt to taste

Red pepper flakes (optional)

Here’s how:

First, wash and cut the Brussels sprouts in half and set them aside. Then cut the red onion in half and thinly slice it. In a medium to large saute pan, add about two tablespoons of olive oil and allow it to heat up on medium heat. Add and saute the sliced onions until they are translucent and slightly caramelized. Remove the onions from the pan into a bowl, cover, and set aside. With a paper towel or cloth, wipe the pan to remove any leftover remnants. Add more olive oil to the pan and allow it to heat. Then add the Brussels sprouts and stir until slightly softened. Lastly, add back the onions to the pan, add the dates, and stir until heated. Salt to taste. Enjoy as a side or on its own!

CategoriesAppetizers Bread

Olive Oil Bread Dip

Olive Oil Bread Dip

No one can deny the heart-healthy benefits of consuming a good quality olive, and why not make it more delicious with this olive oil bread dip. Anyone can make this restaurant-style olive oil bread dip which is great for entertaining or just for yourself. It’s so good and super easy to make. You can add more garlic for a garlicky bread dip or add more of your favorite herbs. It’s hard to go wrong on this one! You can even use a different infused olive oil instead of the suggested garlic olive oil. Perhaps try it with our Chipotle Olive Oil for a slightly smokey spicy flavor or even our popular Tuscan Herb Olive oil. To make it Dairy-free, you only need to withhold the Parmesan, and it’s still very flavorful. 

What you’ll need:

1 Garlic clove, minced

2 Tablespoons capers, minced

1/2 teaspoon dried oregano

1 Teaspoon dried or chopped fresh thyme

2 Teaspoons chopped fresh rosemary

3 Tablespoons finely grated Parmesan cheese (optional)

Pinch crushed red pepper flakes (optional)

Fresh ground pepper and salt, to taste

1/2 cup So Olive UP Extra Virgin Olive Oil or So Olive Garlic Olive Oil

Here’s how:

Add to small bowl garlic, capers, oregano, rosemary, thyme, and grated cheese. Press and mix the ingredients and place the herb mixture on a dipping plate. Drizzle the olive oil on top. Add salt and pepper to taste. For a spicy olive oil bread dip, add crushed red pepper flakes. Serve with your favorite crusty bread. Enjoy!

CategoriesSides Vegetables

Roasted Spring Vegetable Medley

A seasonal vegetable medley that uses all fresh vegetables. Fresh sugar snap peas and peas are easier to find during the spring time. Feel free to make this medley with other kinds of spring vegetables that are in season.

What you’lll need:

16 oz Fresh Sugar Snap Peas

12 oz Fresh Peas

Small Head of Cauliflower

Medium Red Onion

Single Varietal Extra Virgin Olive Oil – Medium or Robust Intensity

Traditional Dark Balsamic (Optional)

Garlic Powder

Sea Salt

Pepper

Red Chili Flakes (Optional)

Parchment Paper (This is to keep the vegetables from sticking to the baking sheet.)

Here’s how:

Preheat the oven to 350°F. Cut and core the cauliflower into florets and thinly slice the florets. Cut the red onion in half and cut the halves into thin slices. Place parchment paper on a large baking sheet. Spread the snap peas, fresh peas, sliced cauliflower and onions on the baking sheet with the parchment paper. Drizzle the olive oil over the vegetables and mix it. Sprinkle the garlic powder, salt, pepper, and chili flakes according to your taste. Then mix the vegetables again, making sure to spread it evenly. Add more seasoning if needed. Get a sheet of aluminum foil and just lay it lightly over the vegetables (no need to tuck it). Bake in the oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes. When serving the vegetables drizzle with the Traditional Balsamic vinegar. Enjoy!

CategoriesAppetizers Salads

Valentine’s Caprese Salad

Here is a cute Valentine’s Day take on Caprese Salad. You will need a small heart shaped cookie cutter to cut out the fresh mozzarella.

What you’ll need:

1/2 lb. to 1 lb. of fresh mozzarella

Tomatoes on the Vine

Pesto sauce

Tradtional Balsamic Vinegar

Fresh basil, sliced

Here’s how:

Slice the tomatoes and lay them in a single layer on a plate. Slice the mozzarella. Then press a heart shaped cookie cutter on to each mozzarella slice. Take the heart slices and lay them on top of each tomato slice. Scoop about a teaspoon of pesto sauce on top of each mozzarella heart. Drizzle the Traditional Balsamic over the entire salad. Then add the fresh basil.

CategoriesSides

Chili Lime Olive Oil Popcorn

Try this delicious snack and make it a movie night. You only need popcorn, our Persian Lime Olive Oil, and chili powder. You may add additional salt if the salt in the chili powder is not enough.

What you’ll need:

Fresh popped popcorn

Persian Lime Olive Oil

Chili Powder

Sea salt (optional)

Here’s How:

In a large bowl full of popcorn, drizzle the Persian Lime Olive Oil evenly over the popcorn. Then sprinkle the chili powder on top. Shake the bowl or mix with your hands. Add sea salt to taste. Enjoy!

 

CategoriesAppetizers

Roasted Red Pepper Feta Dip

This roasted red pepper feta dip is quick and easy to whip up especially when you are short on time. Great for any party or gathering. The Harissa Olive Oil gives this dip a nice kick. Enjoy with crackers, bread or fresh cut veggies.

What you’ll need:

8 oz. package of fresh feta cheese

2 whole roasted red peppers

2 – 3 tablespoons of mild or medium Single Varietal Extra Virgin Olive Oil

2 – 3 tablespoons Harissa Olive Oil (depends on how spicy you want it)

1 teaspoon garlic powder

Here’s how:

Blend all ingredients in a food processor or blender. Pour into a small

serving bowl. Garnish with paprika. It’s now ready to be served!

CategoriesSauces

Balsamic Barbecue Sauce

Smoky, tangy, and sweet, this balsamic barbecue sauce can literally be put on anything. It’s great on chicken, steak, ribs, meatballs, tofu, you name it. It’s that good! We sauteed the onions in the olive wood smoked extra virgin olive oil and added a smoked sea salt to give this sauce a smoky flavor. Our traditional balsamic compliments the sweetness of the brown sugar and molasses by giving it the right amount of tang. You can use any dark flavored balsamic for another depth of flavor. Make this sauce more or less spicy. You really can’t go wrong.

What you’ll need:

1 15 oz. can tomato sauce

1/4 cup brown sugar

1/4 cup molasses

1 cup Traditional Balsamic or any flavored dark balsamic

2 tablespoons Olive Wood Smoked Olive Oil or any other UP extra virgin olive oil of your choice

1 small white onion, minced

1 tablespoon soy sauce

1 tablespoon brown mustard

1 tablespoon garlic powder

1/2 teaspoon cayenne pepper (or more for a spicier sauce)

2 teaspoons smoked sea salt or (2 teaspoons smoked paprika + 2 teaspoons sea salt)

fresh ground pepper to taste

Here’s how:

In a small sauce pan, simmer onion in olive oil until softened, about 5 minutes. Add tomato sauce, brown sugar, molasses, balsamic vinegar, soy sauce, mustard, garlic powder, cayenne pepper, salt, pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, stirring frequently, for about 30 minutes. Allow it to cool down for a few minutes. Transfer sauce into a blender and blend until smooth. It can be used immediately or pour it in a glass jar and refrigerate for later use. Sauce is good for a month.

CategoriesVinaigrettes

Cascadian Wild Raspberry Balsamic Mojito

This drink is a tart refreshing non-alcoholic twist on the classic mojito made with our Cascadian wild raspberry white balsamic vinegar. For a sweeter version, replace the sparkling water with ginger ale or just add one part sparkling water and one part ginger ale.

Cascadian Wild Raspberry Balsamic Mojito

What you’ll need:

5 – 7  raspberries (+ more for garnish)

10 – 12 mint leaves (+ more for garnish)

3 tablespoons Cascadian Wild Raspberry White Balsamic

2 teaspoons lime juice

Sparkling mineral water or ginger ale (or both)

Ice

Here’s how:

Muddle mint leaves, raspberries, lime juice, and the white balsamic in a shaker. If you do not have a shaker, mash it in a bowl with a potato masher. Add ice to the shaker and shake until contents are chilled. Pour contents into a tall drinking glass and top with sparkling water or ginger ale. Garnish with raspberries and mint leaves.

Serving size: for one 11-14 oz. tall glass