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We Olive Mission Olive Oil Cake with Lemon, Rosemary and Mascarpone

Thursday, April 29th, 2010

Recipe adapted from Edible Aria & Ina Garten

Tart and savory with just a hint of sweetness, this luscious cake gains body and complexity from We Olive Mission Extra Virgin Olive Oil combined with cultured butter, pastured eggs, freshly-squeezed lemon juice, rosemary and raw honey. Try it topped with homemade mascarpone or a simple lemon glaze..

Olive Oil Cake with Lemon, Rosemary and Mascarpone

For the Mascarpone

1 pint raw, fresh cream (ultra-pasteurized cream will not work)
1 tablespoon fresh lemon juice
1 tablespoon filtered water

Heat the cream in a double-boiler until it reaches 185 degrees. Mix water and lemon juice and add to the cream; it should thicken right away. Keep mixture at 185 degree for a full 5 minutes, stirring occasionally.

Transfer mixture to a bowl, cover and refrigerate overnight. Transfer to a cheesecloth-lined strainer set over a clean bowl, refrigerate allow to separate 12-24 hours. Mascarpone will keep in the refrigerator for about 1 week.

For the Cake (adapted from a recipe by Ina Garten)

1 cup flour
1/2 cup sprouted spelt flour
4 oz cultured butter at room temperature
1/4 cup raw honey
2 large pastured eggs at room temperature
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup We Olive Mission Extra Virgin Olive Oil
2 tablespoons fresh rosemary, coarsely chopped
1/4 cup preserved lemon peel, minced

Cream the butter and honey together in a bowl until fluffy. Beat in the lemon peel and eggs, one at a time.

Sift together the flours, baking powder & soda and salt in a bowl. Combine the We Olive Mission Olive Oil and lemon juice in another bowl and alternately add the flour and olive oil mixtures to the honey butter mixture.

Lightly grease an 8×8 glass dish with We Olive Mission Olive Oil, then pour in the batter and smooth with a spatula. Bake in a 350-degree oven until a toothpick comes out clean, about 40 minutes.

Let cake cool at least 15 minutes, then serve topped with mascarpone and garnished with slivered lemon peel and a sprig of rosemary.

Tags: butter, cake, cream, eggs, honey, lemon juice, Mascarpone, olive oil, rosemary, spelt flour, We Olive Mission Olive Oil
Posted in Baking, Dessert, Menu, Recipes | 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 »

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 »

Rosemary Aioli

Monday, January 25th, 2010

3/4 cup mayonnaise
3 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon We Olive balsamic vinegar
2 teaspoons chopped fresh rosemary
2 teaspoons Dijon mustard

Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. (Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.)

Recipe from Epicurious

Tags: balsamic vinegar, dijon, garlic, lemon juice, rosemary
Posted in Dressing, Recipes | No Comments »

Portobello Bruschetta with Rosemary Aïoli

Monday, January 25th, 2010

Portobello Bruschetta with Rosemary Aïoli

1 1/2 cups We Olive balsamic vinegar
1/4 cup honey
1/4 cup (packed) golden brown sugar
1 1/2 tablespoons chopped fresh thyme
6 4-inch-diameter portobello mushrooms, stemmed, dark gills removed

3 tablespoons We Olive Mission Extra Virgin olive oil
3 red onions, sliced (about 6 cups)

2 large red bell peppers
3 tablespoons thinly sliced green onion
3 tablespoons chopped fresh basil
1 garlic clove, minced

1 3 1/2-inch-diameter sourdough or French-bread baguette, cut into 24 slices
Additional olive oil
3 large bunches arugula (about 5 ounces), coarsely chopped
Rosemary Aioli (see recipe)

Preheat oven to 375F. Mix vinegar, honey, brown sugar and thyme in medium bowl. Transfer 1/2 cup marinade to small bowl; set aside. Place mushrooms in 15×10-inch glass baking dish. Pour remaining marinade over mushrooms. Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes. Transfer mushrooms to work surface; cool. Cut mushrooms into 1/2-inch-wide slices.

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add red onions and saut?ntil very tender and beginning to brown, about 25 minutes. Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes. Set onions aside.

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop peppers. Place peppers in medium bowl. Add green onion, basil, garlic and 1 tablespoon oil and toss to combine. (Mushrooms, onion mixture and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)

Preheat oven to 375F. Place bread slices on baking sheet. Brush bread with additional olive oil. Bake until lightly toasted, about 10 minutes. Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices. Bake until heated through, about 3 minutes. Season to taste with salt and pepper. Drizzle bruschetta with Rosemary Aioli. Serve immediately.
Bon Appétit
November 2000

Tags: arugula, balsamic vinegar, bell pepper, honey, mushroom, onion, rosemary, thyme, tomato
Posted in Appetizer, Side Dish, Vegetarian | No Comments »

A French Thanksgiving

Monday, January 25th, 2010

A French Thanksgiving
Adapted from New York Magazine- Nov. 2, 2007, by Laurent Tourondel of BLT Restaurants

This unique and delicious Thanksgiving menu is an excellent way to showcase our intensley fresh and pungent Olio Nuevo.
Enjoy!

Chestnut-Stuffed Guinea Hens With Rosemary-Roasted Fingerling Potatoes and Celery Root
Braised Swiss Chard
Gâteau Aux Pommes With Calvados-Caramel Sauce

Chestnut-Stuffed Guinea Hens With Rosemary-Roasted Fingerling Potatoes and Celery Root

CHESTNUT STUFFING
2 teaspoons We Olive Mission extra-virgin olive oil
1/2 pound pork sausage, casings removed
4 tablespoons butter
1 small white onion, diced
1 stalk celery, diced
2 1/2 cups country-style bread, crusts removed, cut into 3/4-inch cubes
1 tablespoon chopped thyme
1 tablespoon chopped sage leaves
2 teaspoons chopped rosemary
4 ounces roasted chestnuts, peeled and sliced
1 large egg, beaten
1/2 cup chicken stock
Sea salt and pepper
In a large sauté pan, heat the oil over medium heat. Add the sausage meat and sauté, breaking it up with a fork until cooked through.
In a large skillet, heat the butter over medium heat until foaming, and add the onion and celery. Cover and cook until soft—do not allow it to brown—about 10 to 12 minutes. Transfer to a bowl, and add the bread, herbs, chestnuts, egg, and stock. With a slotted spoon, add the sausage to the bowl, and mix until combined. Season with salt and pepper, and allow to cool before stuffing the birds.
(more…)

Tags: apples, bacon, Calvados, celery, chestnuts, Frantoio, garlic, onion, potato, rosemary, sage, shallot, Swiss Chard, thyme
Posted in Menu, Recipes, Thanksgiving | No Comments »

Roasted New Potatoes with Spring Herb Pesto

Friday, April 10th, 2009

INGREDIENTS:
3/4 cup chopped fresh parsley
1/3 cup chopped fresh chives
3 tablespoons Olivas de Oro Rosemary Olive Oil
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon salt
2 1/2 pounds red-skinned new potatoes, halved lengthwise

DIRECTIONS:
Blend parsley, chives, 1 tablespoon rosemary olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.

Recipe Adapted from: Bon Appétit April 2002

Tags: chives, garlic, HEART HEALTHY, lemon, Olivas de Oro, parsley, pesto, potato, rosemary
Posted in HEART HEALTHY, Recipes, Side Dish, Vegetarian | No Comments »

Parmesan and Strawberries with Balsamic Vinegar

Wednesday, February 25th, 2009

INGREDIENTS:
8 ripe strawberries
1/4 lb. wedge of Parmigiano Reggiano
1 sprig of rosemary or other herb for garnish
2 tablespoons of We Olive Balsamic Vinegar

DIRECTIONS:
Cut the strawberries and cheese in bite-sized pieces. Sprinkle a few drops of balsamic vinegar on each slice of strawberry and cheese. Garnish with rosemary. Buon Appetito!

Tags: balsamic vinegar, parmesan, rosemary, strawberries
Posted in Appetizer, Recipes, Vegetarian | No Comments »

Rack of Lamb encrusted with Green Olive Mustard

Tuesday, October 7th, 2008

INGREDIENTS:
1 rack of lamb, fat cap removed
½ cup We Olive Arbequina EVOO
½ cup We Olive Green Olive and Lemon Mustard
6 cloves of Garlic peeled and minced
1 Tbs chopped fresh thyme leaves
2 Tsp chopped fresh rosemary leaves
2 Tsp chopped fresh parsley leaves
2 Tsp chopped fresh sage leaves
Salt and pepper

DIRECTIONS:
Preheat Oven 350°. Sear the lamb in olive oil in a roasting pan until golden, fat side down first. Remove and allow to rest for 5 minutes. Brush the mustard onto both sides of the seared lamb. Season with salt and pepper. Mix together all the herbs. Dredge both sides of the lamb in the herbs mixture, press lightly so the herbs adhere. In the same roasting pan add the minced garlic on top of the lamb, distribute evenly. Cook for 35-40 minutes are until desired temperature.

Tags: Arbequina, garlic, Green Olive and Lemon Mustard, lamb, parsley, rosemary, sage, salt, thyme
Posted in Entree, Recipes | No Comments »

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Posts Tagged ‘rosemary’

We Olive Mission Olive Oil Cake with Lemon, Rosemary and Mascarpone

White Beans and Cherry Tomato Salad Recipe

INGREDIENTS

METHOD

Pork Tenderloin with Apples and Balsamic Vinegar

Serves 4

Ingredients

Directions

Rosemary Aioli

Portobello Bruschetta with Rosemary Aïoli

A French Thanksgiving

Roasted New Potatoes with Spring Herb Pesto

Parmesan and Strawberries with Balsamic Vinegar

Rack of Lamb encrusted with Green Olive Mustard