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Posts Tagged ‘Kalamata Oil’

Fig and Grape Salad with Pancetta Crostini

Wednesday, March 17th, 2010

Recipe by Alice Waters.

Serves 6

3 tbsp We Olive balsamic vinegar
6 thick slices bread
We Olive Kalamata Extra-virgin olive oil
12 thin slices pancetta
9 ripe figs
1 cup grapes, stemmed
6 small handfuls arugula
Salt and pepper to taste

Preheat the oven to 375°. I had baked some focaccia a few days before, so that’s the bread I used for it. Either way, you want to cut the bread into 1-inch thick breadsticks. Trim away any crusts. Make 12 long breadsticks. Brush them lightly with olive oil and wrap with slices of pancetta-spirally, like candy canes. I actually sliced the pancetta disks in half, then carefully wrapped it around the bread. Place them on a baking sheet lined with parchment or silpat and bake for about 10 minutes or until the pancetta begins to crisp.

In the meantime, get the fruit ready. If you find fresh figs, cut them in quarters, if you’re rehydrating them, remove them from the wine at this time. Cut the grapes in half, give the arugula a good rinse and pat it dry. Toss the arugula and fruit with a pinch of salt and fresh black pepper I also added a couple of tablespoons of the wine I used to rehydrate the figs, plus 2 tablespoons of extra virgin olive oil.

Tags: arugula, balsamic vinegar, bread, fig, grapes, Kalamata Oil, pancetta
Posted in Recipes, Salad | No Comments »

Olive Oil and Sea Salt Homemade Crackers

Monday, March 1st, 2010

INGREDIENTS

1 1/2 cups whole wheat flour
1 teaspoon fine-grain sea salt (extra for topping)
1 teaspoon garlic powder
1/2 teaspoon ground cayenne pepper
1/2 cup warm water
1/3 cup We Olive Kalamata extra virgin olive oil (extra for topping)
1 teaspoon fresh chopped parsley

TOOLS

rolling pin
medium-sized stainless steel mixing bowl
wooden spoon
whisk
pizza stone
brush baster
fork

DIRECTIONS

1. In a medium-sized stainless steel bowl, whisk together the flour, garlic powder, cayenne pepper and sea salt until mixed.
2. Add the water and olive oil and stir together until the dough is not too sticky or dry (add extra water or flour if the consistency is wrong).
3. Knead dough for 2-4 minutes on a floured countertop and then break dough into 12 small dough balls and set aside with a towel or plastic wrap to rest for 45 minutes
4. Meanwhile, preheat the oven to 425 degrees with a pizza stone inside (if you are using cookie sheets instead, preheat them as well)
5. Take the rested dough balls and use the rolling pin to flatten the ball into a long strip about 1/4 to 1/8″ thick, brush with olive oil and sprinkle lightly with sea salt and fresh chopped parsley.
6. Slice the strip into pieces of your size preference and poke holes in the dough with the tines of the fork several times (to keep from puffing)
7. Place slices (and any other extra toppings you choose) on the hot pizza stone and cook until golden brown, about 5-7 minutes. Cook in small batches. Yields 24-36 crackers.

Recipe by CheapFoodHere

Tags: Kalamata Oil
Posted in Baking, HEART HEALTHY, Recipes, Vegetarian | No Comments »

White Beans and Cherry Tomato Salad Recipe

Thursday, February 25th, 2010

INGREDIENTS

1 15-ounce cans of white beans, such as Great Northern or canelli beans, drained and rinsed
1 pint cherry tomatoes, halved
1/3 cup coarsely chopped parsley

Dressing ingredients
1/4 cup We Olive Kalamata extra virgin olive oil
3 cloves garlic, peeled and smashed
1 3-inch sprig of fresh rosemary
3 anchovy fillets, coarsely chopped (omit for vegetarian option)
1/4 cup freshly grated Parmesan cheese
3/4 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
1 teaspoon lemon zest
1/4 cup of lemon juice

METHOD

1 Start by making the dressing. Put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until the rosemary begins to sizzle. Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil.

2 Remove rosemary sprig from the oil, discard. Remove the garlic from the oil, reserving the oil. Add the garlic, anchovies (omit for vegetarian option), Parmesan cheese, salt, pepper, lemon zest, and lemon juice to a food processor. Pulse until smoth.

3 In a medium bowl, gently fold the garlic mixture in with the beans until they are well coated. Let sit for a few minutes for the beans to absorb. Gently mix in the reserved olive oil, tomatoes, and parsley.

Serves 6 to 8.

Recipe by Simply Recipes

Tags: anchovy, cannellini beans, cherry tomatoes, garlic, Kalamata Oil, lemon, rosemary
Posted in Dressing, HEART HEALTHY, Recipes, Salad | No Comments »

Summer Stack Salad with Stella Vinaigrette

Thursday, January 28th, 2010

4 small tomatoes (sliced)
4 small, egg-shaped fresh mozzarella balls (sliced)
8 large whole basil leaves (finely sliced) plus 4 additional leaves for garnish
Salt and pepper, to taste
1 1/3 cups mixed baby salad greens
1 medium shallot (finely chopped)
2 tbsp aged We Olive balsamic vinegar
1/4 cup We Olive Kalamata extra-virgin olive oil
2 Tbsp. Stella Artois beer

Arrange alternating slices of tomato, mozzarella and basil leaves. Season with salt and pepper. Top each stack with 1/3 cup baby salad greens. Whisk together the shallots, balsamic vinegar, olive oil, Stella Artois and season with salt and pepper in a small bowl. Drizzle some of the dressing around the mozzarella and tomato stacks, and garnish with sliced basil. Serve with additional salad dressing. Serves 4.

Recipe from Master Beer Sommelier Marc Stroobandt

Tags: balsamic vinegar, basil, beer, fresh mozzarella, greens, Kalamata Oil, shallot, tomato
Posted in Dressing, Recipes, Salad, Vegetarian | No Comments »

Creamy Asparagus Soup with Olive Oil

Monday, January 25th, 2010

Recipe adapted from the “Sass and Veracity” blog.

“Creamy” Asparagus Soup
2 lbs. asparagus, peeled, woody stems removed
3 T We Olive Kalamata Extra Virgin Olive Oil plus 1/4 c. additional
1 lg. yellow onion, peeled and sliced thinly
4 cloves garlic, chopped
1 lg. russet potato, peeled and diced
8 c. hot vegetable broth, low sodium
1 T fresh oregano, fresh
salt & cracked pepper to taste
feta, goat’s cheese, Parmesan to finish (optional)
Prepare an ice bath and set aside. Drop the asparagus into salted, boiling water and cook about 3 minutes or until it turns bright green. Remove with a slotted spoon and drop into the ice bath to stop the cooking. After it’s completely cooled, remove the tips and set aside. Chop the asparagus stems and reserve.
In a large skillet over medium heat, add 2 T of olive oil. Add the onion and saute until it’s very soft and nearly translucent, about 15 minutes. Add the garlic and stir, cooking 1 minute longer. Add the potato dice and stir, cooking for 2-3 minutes before pouring in the hot vegetable broth and oregano. Bring the mixture to a low boil, then reduce the heat and cook until the potato is fork tender, about 10-15 minutes. Add the asparagus stem pieces and remove the skillet from the burner.
In batches, ladle the mixture into a blender and puree well. If you’re going to add the olive oil, do so now. If desired, once completely blended, pour the soup through a chinois for a more velvety soup.
Garnish with the reserved asparagus tips, cheese, or if you chose not to add the olive oil to the soup during blending, then drizzle over each serving now.

Tags: asparagus, garlic, HEART HEALTHY, Kalamata Oil, onion, oregano, potato
Posted in HEART HEALTHY, Recipes, Soup, Vegetarian | No Comments »

Chicken Tagine with Lemon & Olives

Monday, January 25th, 2010

Tagines are savory Moroccan stews that are cooked and served in vessels of the same name. These slow-simmered dishes are characterized by their fragrant spices and rich, complex sauces. Here, our chicken tagine incorporates Preserved Lemons, which are easy to prepare (see related recipe at right). They imbue the dish with an intense lemon flavor.
Ingredients:

1 chicken, about 3 lb.
2 Tbs. tagine spices
2 bay leaves
4 Tbs. We Olive Kalamata extra-virgin olive oil
4 garlic cloves, sliced
Salt and freshly ground pepper, to taste
2 small yellow onions, thinly sliced
1⁄2 cup chopped fresh flat-leaf parsley,
plus more for garnish
1⁄2 cup chopped fresh cilantro
1⁄4 cup fresh lemon juice
6 preserved lemon wedges, rinsed and
pulp removed, or peel of 1 lemon, cut into
strips 1 inch long
1 cup pitted Kalamata olives
Cooked couscous or basmati rice for serving

Directions:
Cut the chicken into serving pieces: 2 legs, 2 thighs and 2 wings; cut each half-breast in half. Set aside.

In a small sauté pan over medium heat, toast the spices, stirring frequently, until fragrant, about 3 minutes. Transfer to a large bowl. Add the bay leaves, 2 Tbs. of the olive oil, the garlic, salt and pepper and whisk to combine. Add the chicken and stir to coat. Cover with plastic wrap and refrigerate for 3 hours.

Remove the chicken from the marinade and reserve the marinade.

In a tagine or Dutch oven over medium-high heat, warm the remaining 2 Tbs. oil until almost smoking. Working in batches, brown the chicken on all sides, 5 to 7 minutes total. Transfer to a plate.

Add the onions to the tagine and cook, stirring, until soft and translucent, about 5 minutes. Reduce the heat to medium and add the chicken, reserved marinade, the 1/2 cup parsley, cilantro, lemon juice, preserved lemon and olives.

Cover the tagine and cook until the chicken is tender and falling off the bone, 1 to 1 1D2 hours. Discard the bay leaves. Garnish with parsley and serve the chicken directly from the tagine. Accompany with couscous. Serves 6.
Williams-Sonoma Kitchen.

Tags: bay leaf, chicken, couscous, garlic, HEART HEALTHY, Kalamata Oil, kalamata olives, lemon, onion, parsley, rice
Posted in Entree, HEART HEALTHY, Recipes | No Comments »

Bruschetta with White Beans and Olive Oil

Monday, January 25th, 2010

Bruschetta with White Beans and Olive Oil

White beans are a staple of the Florentine diet. During the summer, they are sold fresh in their weathered yellowed pods, and though the shucking takes awhile, the beans cook in a fraction of the time of their dried counterparts. By the time the olive harvest rolls around in midautumn, dried beans have filled the pantry. Nothing does greater justice to the sharp, fruity flavor of freshly pressed olive oil than a slice of toasted bread smothered with warm beans and generously doused with the pungent, new oil.

Serve with a dry, chilled vino rosato (rosé).
Ingredients:

2 cups dried cannellini beans
8 Tbs. We Olive Kalamata extra-virgin olive oil
3 garlic cloves
1 fresh sage sprig
6 to 8 peppercorns
Salt and freshly ground pepper, to taste
4 slices coarse country bread,

each about 3⁄4 inch thick

Directions:
Pick over the beans, discarding any misshapen beans and grit. Rinse well, place in a large bowl and add cold water to cover generously. Let soak overnight.

Drain the beans, rinse well and place them in a heavy soup pot. Add 8 cups water, 2 Tbs. of the olive oil, the garlic, sage and peppercorns. Cover and bring to a simmer over medium heat. Reduce the heat so that the water simmers very gently and cook until the skins of the beans are tender and the interiors are soft, about 2 hours. Season with salt three-fourths of the way through the cooking time. Remove the beans from the heat and let them cool slightly in their cooking water.

Preheat an oven to 375°F.

Arrange the bread slices in a single layer on a baking sheet and bake until golden, 3 to 5 minutes.

Divide the toasts among individual plates. Ladle a generous amount of beans and a bit of the cooking water on each toast. Drizzle abundantly with some of the remaining olive oil, season with salt and pepper and serve.
Adapted from Williams-Sonoma Foods of the World Series, Florence, by Lori de Mori (Oxmoor House, 2004).

Tags: cannellini beans, garlic, HEART HEALTHY, Kalamata Oil, sage, white beans
Posted in Appetizer, HEART HEALTHY, Recipes, Side Dish, Vegetarian | No Comments »

Braised Fennel with Olive Oil and Garlic

Monday, January 25th, 2010

Fennel is related to a group of herbs that includes anise, cumin, dill, coriander and caraway. In the vegetable world, however, fennel is recognized as having a taste all its own, one often compared to licorice.
Ingredients:

4 fennel bulbs, about 2 lb. total
3 Tbs. We Olive Kalamata Extra Virgin Olive Oil
3 garlic cloves, chopped
1 tsp. ground fennel seeds
Salt and freshly ground pepper, to taste
2 cups water
1 lemon peel strip, about 2 inches long
2 Tbs. fresh lemon juice
Lemon wedges for garnish

Directions:
Cut off the stalks and feathery fronds from the fennel bulbs. Reserve the stalks for another use. Chop enough of the feathery fronds to measure 1 Tbs. and reserve some of the remaining fronds for garnish. Set aside. Remove any damaged outer leaves from the bulbs and discard. Cut each bulb into quarters lengthwise and trim away the tough inner core.

In a large saucepan over medium heat, warm the olive oil. Add the garlic and cook, stirring, for 1 minute; do not brown. Add the fennel quarters and the fennel seeds. Season with salt and pepper. Cook, stirring occasionally, until the fennel begins to soften, about 5 minutes.

Reduce the heat to medium-low, add the water and lemon peel, cover and cook until the fennel is tender, 20 to 25 minutes.

Recipe from Williams Sonoma

Tags: fennel bulb, garlic, HEART HEALTHY, Kalamata Oil, lemon
Posted in HEART HEALTHY, Recipes, Side Dish, Vegetarian | No Comments »

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Posts Tagged ‘Kalamata Oil’

Fig and Grape Salad with Pancetta Crostini

Olive Oil and Sea Salt Homemade Crackers

White Beans and Cherry Tomato Salad Recipe

INGREDIENTS

METHOD

Summer Stack Salad with Stella Vinaigrette

Creamy Asparagus Soup with Olive Oil

Chicken Tagine with Lemon & Olives

Bruschetta with White Beans and Olive Oil

Braised Fennel with Olive Oil and Garlic