Arbequina « Recipes

Posts Tagged ‘Arbequina’

Grilled Cajun Shrimp

Tuesday, June 22nd, 2010

Adapted from Jennifer Bushman

Makes 6 servings

- ¼ cup We Olive Arbequina

- 2 teaspoons chopped garlic

- 1 tablespoon fresh lemon juice

- 2 teaspoons paprika

- ¼ teaspoon cayenne pepper

- ¼ teaspoon ground cumin

- ¼ teaspoon dried thyme

- 2 pounds large shrimp (25-30 peeled and deveined)

1. Warm the We Olive Arbequina olive oil over medium heat. Add the garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Remove from the heat and add the remaining ingredients. Simmer for a 3 to 5 minutes and allow the marinade liquid to cool to room temperature.

2. Place the shrimp in a large, resealable plastic bag and pour in room temperature marinade. Place the bag in the refrigerator and marinate for 20 minutes.

3. Preheat the grill to high heat. Remove the shrimp from the bag and discard remaining marinade. Grill until the shrimp are pink or orange and are firm to the touch, about 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm or at room temperature.

Tags: Arbequina, cayenne pepper, cumin, garlic, lemon juice, olive oil, paprika, shrimp
Posted in Appetizer, Dressing, Entree, Menu, Recipes, Seafood | No Comments »

Chocolate Mousse with Extra Virgin Olive Oil

Tuesday, March 23rd, 2010

Recipe Adapted from Laura Frankel

7 ounces bittersweet chocolate (must be at least 70%)

½ cup We Olive Arbequina Extra Virgin Olive Oil

4 eggs separated

2/3 cup powdered sugar

1/3 cup brewed coffee

1 vanilla bean, scraped

Sea salt (garnish)

Melt the chocolate and cool to room temperature. Add the olive oil and set aside.

Combine the yolks and powdered sugar and whisk until foamy, add the chocolate mixture.

beat the whites to a stiff peak, fold the whites into the chocolate.

Line a cake pan or mold with plastic wrap. Sprinkle the bottom with sea salt. Pour the mousse into the mold and chill 8 hours or freeze for 3 hours. Invert onto a plate and peel off the plastic. Garnish with fresh fruit.

Tags: Arbequina, chocolate, coffee, eggs, vanilla
Posted in Dessert, Recipes | No Comments »

Spring Greens with Strawberries & Walnuts

Monday, March 8th, 2010

1 lb Spring Mix salad greens
1 small Red Onion, sliced
½ lb large fresh Strawberries cut lengthwise into ¼ inch slices
¼ cup coarsely chopped Walnuts
Optional ½ cup crumbled Blue Cheese or Goat Cheese.
We Olive Balsamic Vinegar
Mild to medium flavored Extra Virgin Olive Oil such as We Olive Arbequina or Mission
Sea Salt and Fresh Ground Black Pepper

Arrange Greens and onion on a chilled salad plate. Fan out 2 or 3 sliced Strawberries per plate and top with a sprinkle of walnuts and optionally some crumbled cheese.
Drizzle Balsamic Vinegar and Extra Virgin Olive Oil over the top in a 1 to 2 ratio (1 part Balsamic to 2 parts oil.). Top with a pinch of sea salt and fresh ground pepper and serve.

Recipe by We Olive Belmont Shore.

Tags: Arbequina, balsamic vinegar, blue cheese, greens, Mission, onion, strawberries, walnuts
Posted in Dressing, HEART HEALTHY, Recipes, Salad, Vegetarian | No Comments »

Caprese Salad

Monday, March 8th, 2010

Ingredients:
1/2 pound fresh mozzarella cheese, cut in thick (1/4 to 1/3 inch) slices
2 large ripe tomatoes cut in thick 1/3 inch slices
8 to 10 large fresh basil leaves
1/4 cup We Olive Arbequina extra-virgin olive oil
We Olive Balsamic Vinegar (optional)
Fresh ground pepper
Sea Salt or coarse salt

Directions:
Arrange alternating tomato and mozzarellas slices on a serving platter, or place a tomato on an individual serving dish and top each piece of tomato with a slice of mozzarella. This may be done a few hours in advance. Keep refrigerated until ready to serve. Just prior to serving, chop the basil coarsely into thin strips. Sprinkle the basil over the tomato/mozzarella pieces. Drizzle a thin line of sweet-fruity extra-virgin olive oil on top of the tomato-mozzarella combination. Follow with a few drops of We Olive Balsamic Vinegar per sliced tomato if desired and then add freshly ground pepper and salt to taste.
Serves 4

Recipe from We Olive Belmont Shore.

Tags: Arbequina, basil, fresh mozzarella, tomato
Posted in Dessert, Recipes, Salad | No Comments »

Grilled Sweet Potato Salad with Honey Balsamic Vinaigrette

Monday, March 8th, 2010

Ingredients:
4 Large Sweet Potatoes
2 Tbs. We Olive Mission Extra Virgin Olive Oil
1/8 tsp. Kosher Salt
Pepper to taste

Vinaigrette:
1/4 C. Honey Ridge Farms Honey Balsamic Vinegar (available in We Olive stores)
1 Tbs. Olive U Honey (available in We Olive stores)
1/2 C. We Olive Arbequina Extra Virgin Olive Oil
2 tsp. Dijon Mustard
1/8 tsp. Kosher Salt
Pepper to taste

Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender but still firm, about 15 minutes. Let cook and cut into 1/2 inch slices.

Heat a cast iron grill pan or outdoor grill over high heat until very hot.

Drizzle sliced potatoes with olive oil and sprinkle with salt and pepper. Grill the potatoes until browned, about 2-3 minutes per side.

Whisk together all vinaigrette incredients except the olive oil until combined. Toss grilled sweet potatoes with vinaigrette while still warm. Serve salad warm or at room temperature.

Makes 8 servings.

Tags: Arbequina, dijon, honey, honey balsamic, Mission, sweet potatoes
Posted in Dressing, HEART HEALTHY, Recipes, Salad | No Comments »

German Farmer’s Breakfast

Thursday, February 25th, 2010

INGREDIENTS

3 large potatoes, skinned and quartered lengthwise

3 Tbsp olive oil
2 cups roughly chopped green and white onions (include the greens from the green onions)
2 cups roughly chopped bell peppers
Salt to taste
1-2 cups chopped ham
1/4 cup chopped parsley
4 eggs, whisked

METHOD

1 Boil the potatoes in a saucepan of lightly salted water for 10-15 minutes until just cooked (test for doneness). Drain, rinse with cold water to cool. Cut into 1-inch squares. Set aside.

2 Heat 2 Tbsp bacon fat (or olive oil) in a large skillet on medium high heat. Add the onions and chopped bell peppers. Increase the heat to high. Brown the onions and bell peppers, stirring frequently, about 2-3 minutes.

3 Push the vegetables to the side of the pan, add the potatoes and another Tbsp of bacon fat (or olive oil) to the pan. Brown the potatoes for about 2 minutes, stirring frequently. Sprinkle on salt to taste as you cook. Add the ham to the potatoes and cook, stirring frequently until the ham is heated through, 1-2 minutes.

4 Mix all of the vegetables, potato and ham together and mix in the parsley. Add the eggs, stirring to distribute the eggs among the vegetables and ham. As soon as eggs begin to firm up, remove from heat.

Serve immediately. Great with ketchup on top.

Serves 4.

Recipe by Simply Recipes

Tags: Arbequina, bell pepper, eggs, ham, onion, potato
Posted in Breakfast, Recipes | No Comments »

Garlic Roasted Sunchokes

Tuesday, February 16th, 2010

2 lbs. sunchokes
6 cloves garlic, smashed
1 tsp. coarse salt
1/3 cup We Olive Arbequina olive oil
4 sprigs thyme

Preheat your oven to 375°. Scrub your sunchokes until they look pretty clean, then peel them with a small knife or vegetable peeler as best you can. No need to go crazy here – just get most of the peel off.

Place the sunchokes into an oven-save casserole dish. Cover with the remaining ingredients and give everything a quick stir to make sure the sunchokes are coated.

Bake for 30 – 45 minutes, stirring occassionally (time will depend on the size of your chokes). They should be fork-tender (like a potato) when they’re ready.

Mash them up a bit with a fork or potato masher and serve.

Makes 4 – 6 side servings.

Recipe by Melissa Camero Ainslie

Tags: Arbequina, garlic, HEART HEALTHY, sunchoke, thyme
Posted in HEART HEALTHY, Recipes, Side Dish, Vegetarian | No Comments »

Pork Tenderloin with Apples and Balsamic Vinegar

Wednesday, February 10th, 2010

By Mayo Clinic Staff

Serves 4

Ingredients

We Olive Arbequina extra-virgin olive oil

We Olive balsamic vinegar

Directions

Preheat the oven to 450 F. Lightly coat a baking pan with cooking spray.

In a large skillet, heat the olive oil over high heat. Add the pork and sprinkle with black pepper. Cook until the tenderloin is browned on all sides, about 3 minutes. Remove from heat and place in the prepared baking pan. Roast the pork for about 15 minutes, or until a food thermometer indicates 160 F (medium).

Meanwhile, add the onion, apple and rosemary to the skillet. Saute over medium heat until the onions and apples are soft, about 3 to 5 minutes. Stir in the broth and vinegar. Increase the heat and boil until the sauce has reduced, about 5 minutes.

To serve, place the pork on a large platter. Pour the onion-apple mixture over the top and serve immediately.

Tags: apples, Arbequina, balsamic vinegar, HEART HEALTHY, onion, pork, rosemary
Posted in Entree, HEART HEALTHY, Recipes | No Comments »

Chocolate Balsamic Raspberry Cupcakes

Thursday, January 28th, 2010

Makes 12 cupcakes.

ingredients
1 cup soy milk
1 1/2 tablespoons We Olive balsamic vinegar
1/3 cup We Olive Arbequina Extra Virgin Olive Oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
2 tablespoons almond meal
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

For Frosting:
4oz (1/2 cup) fresh raspberries plus 12 rasperries
1 tablespoon granulated sugar
1 tablespoon We Olive balsamic vinegar

1/2 cup butter or margarine, room temperature
2 tablespoons cocoa powder
3-4 cups confectioners’ sugar

directions
Preheat oven to 350 degrees F. Line muffin pan with paper liners.

Whisk together the soy milk and vinegar, set aside for 5 minutes (mixture will curdle). Whisk in sugar, oil, and vanilla. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in soy milk mixture. Stir until just smooth (do not over mix).

Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Separate out 12 raspberries for garnish and set aside. Gently toss remaining raspberries with 1 tablespoon sugar and 1 tablespoon balsamic vinegar. Set aside and allow to macerate for 15-20 minutes. Roughly mash berries with a fork until no large chunks remain.

Cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and cocoa powder and beat until combined. Mix in raspberry mixture. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes. Spread or pipe onto cooled cupcakes.

Recipe adapted from Love and Olive Oil Blog

Tags: Arbequina, balsamic vinegar, cocoa powder, raspberry, soy milk, sugar, vanilla
Posted in Baking, Dessert, Recipes | No Comments »

Oregon Tuna Melts

Monday, January 25th, 2010

Recipe by Tommy Habetz of Portland, Oregon based restaurant, BUNK.

1.    Two 6-ounce cans albacore tuna
2.     1/4 cup finely diced red onion
3.     1/4 cup We Olive Arbequina extra-virgin olive oil
4.     1 tablespoon We Olive balsamic vinegar
5.     1 tablespoon minced basil
6.     1/2 teaspoon crushed red pepper
7.     Salt and freshly ground pepper
8.     4 ciabatta rolls, split
9.     Dijon mustard and mayonnaise, for spreading
10.   Eight 1/4-inch-thick slices of Swiss or cheddar cheese (6 ounces)
11.   Sixteen 1/8-inch-thick lengthwise slices of kosher dill pickle
12.   2 tablespoons unsalted butter, softened

DIRECTIONS
1.     In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.
2.     Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with the butter.
3.     Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.

Tags: Arbequina, balsamic vinegar, basil, dijon, onion, pickle, red pepper, swiss cheese, tuna
Posted in Entree, Recipes, Sandwiches | No Comments »

WeOlive.com

Recipe’s

Categories

Past Recipes

Posts Tagged ‘Arbequina’

Grilled Cajun Shrimp

Chocolate Mousse with Extra Virgin Olive Oil

Spring Greens with Strawberries & Walnuts

Caprese Salad

Grilled Sweet Potato Salad with Honey Balsamic Vinaigrette

German Farmer’s Breakfast

INGREDIENTS

METHOD

Garlic Roasted Sunchokes

Pork Tenderloin with Apples and Balsamic Vinegar

Serves 4

Ingredients

Directions

Chocolate Balsamic Raspberry Cupcakes

Oregon Tuna Melts