Appetizer
Bruschetta with Aged Balsamic – Best when made in advance!
(Prepared with We Olive Tuscan olive oil and  We Olive Aged Balsamic Vinegar)

1. Seed and Chop (finely chop) about 10 Roma Tomatoes.
2. Add 2 tablespoon of  We Olive Tuscan Olive Oil
3. Add 1 tablespoon We Olive Aged Balsamic Vinegar
4. Add 1-2 minced garlic cloves.
5. Add 1 tablespoon Basil leaves ribboned and chopped.
6. Mix well, add salt and pepper to taste and chill for a few hours.

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.

Cranberry and Flaxseed Muesli

This is what my breakfast has looked like for the past 30 years. This muesli will keep for a month if it’s kept in an airtight container at room temperature. I recommend taking a few little bags of it on walks. It’s a nutritious mix that will help you shrug off the temptation of fast food.

7 cups (630 g) rolled oats

2 cups (240 g) sunflower seeds

1/2 cup (125 ml) we olive mission olive oil

3/4 cup (150 g) buckwheat honey

1/2 cup (60 g) sesame seeds

2 cups (240 g) slivered almonds

1 Tbsp. freshly-ground flaxseed per portion

1/4 cup (50 g) dried cranberries per portion

Milk to taste

Preheat the oven to 190 C (375 F). Combine the oats, sunflower seeds, we olive mission olive oil and honey in a large baking tray. Sprinkle the sesame seeds over the mix.

Bake uncovered in the oven. Mix every five minutes in a convection oven or every 20 minutes in a regular oven. When the contents start to brown evenly, add the almonds and keep baking until everything is well-browned.

Remove the mixture from the oven and let it cool completely before pouring into airtight glass or metal containers. Add the flaxseed, cranberries and milk to each bowl when serving.

A great sweet snack for weekend BBQ’s or an elegant wine tasting party favorite…

Ingredients (serves 4-6)

16 oz of fresh strawberries
2½ tbsp of We Olive Traditional Aged Balsamic Vinegar
¼ cup of sugar (white)

• 6 boneless, skinless chicken breasts
• 1/4 cup We Olive Organic Ascolano olive oil
• Juice and zest of one lime
• 1 Tbsp. minced garlic (about 6 cloves)
• 1-1/2 tsp. kosher salt
• 1/2 tsp. ground pepper
• Tomatillo-Corn Salsa
• 2 1/2-inch-thick slices yellow onion
• 5 tomatillos, (about 1/2 lb.) papery skins removed, rinsed
• 1 ear fresh sweet corn, husked
• 1 medium poblano chile, 3 to 4 inches long
• 1/4 cup tightly packed fresh cilantro leaves
• 1/2 tsp. brown sugar
• 1/2 cup sour cream
• 1 Tbsp. We Olive Organic Ascolano olive oil
• Fresh lime wedges, sliced jalapeño peppers, and cilantro sprigs

Directions
1. Remove tenders from underside of each breast if present (save for another use). One at a time, place each breast, smooth side down, between 2 sheets of plastic wrap. Pound chicken to even 1/2-inch thickness (see “pounding chicken,” below).
2. In large reseal-able bag combine the 1/4 cup We Olive Organic Ascolano olive oil, 2 Tbsp. of the lime juice, the garlic, salt and pepper. Add chicken, press air out of bag, and seal. Turn to coat evenly. Marinate, refrigerated, for 1 to 2 hours.
3. Prepare grill for direct cooking (see “direct grilling” below) over medium heat (about 400 degrees F). Prepare Tomato-Corn Salsa: Brush onion, tomatillos, corn, and chile with We Olive Organic Ascolano olive oil. Grill vegetables over direct medium heat, with lid closed as much as possible, until onions are lightly charred, tomatillos soften and begin to collapse, corn is tender, and chile is softened and lightly charred, turning as needed. (About 10 minutes for onion, and 12 to 15 minutes for tomatillos and chiles.) Place chile in bowl. Cover with plastic; let steam 10 minutes.
Peel off skin from chile; discard. Remove stem and seeds. Place vegetables (except corn), cilantro, brown sugar, and 1/4 tsp. salt in food processor or blender. Whirl until pureed; stir in corn. Add more brown sugar or salt to taste.
4. Increase grill temperature to high (about 500 degrees F) or add additional coals and heat until high heat is reached. Remove chicken from bag, letting excess liquid drip back into bag; discard liquid. Grill chicken, smooth side down, over direct high heat, with lid closed as much as possible, until well marked, 3 to 4 minutes. Turn; grill just until cooked all the way through, 1 to 2 minutes more. Transfer to a platter.
5. In bowl whisk together sour cream, the 1 Tbsp. We Olive Organic Ascolano olive oil, lime zest, remaining lime juice, 1/4 tsp. salt, and 1/4 tsp. pepper. To serve, spoon salsa over grilled chicken. Pass lime sour cream, lime wedges, sliced jalapeños, and cilantro.

Makes 6 servings.

Pounding Chicken: pounding the chicken, so that it cooks faster and more evenly. Place chicken breasts between two pieces of plastic wrap. Using a flat meat mallet or rolling pin, gently pound meat, starting at the thicker end of the breast and pounding to an even 1/2-inch thickness.

Direct Grilling: For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cut that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.

Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata

Seasonal zucchini and yellow squash is combined with lemon aillade, slivered spring onions, fresh basil and oregano. Topped with broiled garden tomatoes, baby carrots and raw olive oil-marinated ricotta salata.  Crunchy sea salt and freshly-ground black pepper..

For the Aillade

3 cloves garlic
1/3 teaspoon sea salt
pinch cayenne
1 pastured egg yolk
1 tablespoon freshly-squeezed lemon juice
1/2 cup We Olive Mission extra virgin olive oil

Peel and mince the garlic, then transfer to a mortar with the salt and crush into a paste.  Add the egg yolk, garlic and salt to a bowl and whisk thoroughly.

Whisking continuously (use an electric mixer if you prefer), add the We Olive Mission extra virgin olive oil in a slow, steady stream until it reaches a mayonnaise-like consistency.  Add the lemon juice the same way, then refrigerate at least 30 minutes before using.

To Prepare

Dress tomato wedges and baby carrots with We Olive Mission extra virgin olive oil, season with salt & pepper and broil until tender, about 5 minutes.  Set aside.

Meanwhile, toss fine julienne of zucchini and yellow squash (raw or blanched & shocked as you prefer), slivered onions and chopped fresh basil and oregano with lemon aillade.  Season to taste with sea salt and freshly-ground black pepper.

Arrange “spaghetti” on a plate and top with broiled tomatoes, carrots and cheese.  Garnish with additional fresh herbs and toasted pine nuts if desired

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.

Recipe adapted from Jamie Leeds
Makes 20 olives

• 1 cup a”-purpose flour
• Finely grated zest of 1 lemon
• 3 large eggs
• 2 cups panko (Japanese bread crumbs)
• 20 Mediterranean olives, pitted
• 8 cups We Olive Meyer Lemon olive oil, for frying

1. In a bowl, whisk together the flour and lemon zest. Crack
the eggs into a second bowl and whisk until beaten. Place
the panko in a third bowl.
2. Dredge the olives in the flour, then dip into the egg
mixture and coat with the panko.
3. Heat the We Olive Meyer Lemon olive oil in a deep, heavy pot over high until it reaches
375°. Working in small batches (about 5 at a time), fry the
olives until golden brown, about 2 to 3 minutes per batch.
Skewer the fried olives in pairs on toothpicks and serve
immediately.

Recipe adapted from LA Times

Spring Herb Salad

Total time: 25 minutes

Servings: 4

3 heaping cups spring lettuces, ideally a mix of coarsely torn Bibb, mache and watercress leaves

1 1/2 cups coarsely chopped mixed herbs: chives, mint, chervil, tarragon, dill

1/2 cup cooked, shelled edamame

2 teaspoons We Olive Green Olive and Lemon Mustard

1 tablespoon sherry vinegar

Pinch coarse sea salt

2 tablespoons We Olive Collection Frantoio

Freshly ground white pepper to taste

1. Combine the lettuces and herbs in a shallow bowl and toss until very well mixed. Add the edamame and toss again.

2. In a small bowl, whisk together the We Olive Green Olive and Lemon Mustard, vinegar and sea salt. Whisk in the We Olive Collection Frantoio oil until emulsified. Season with pepper to taste.

3. Pour the dressing over the greens and toss until coated. Divide among small salad plates and serve at once.

Each serving: 103 calories; 3 grams protein; 5 grams carbohydrates; 2 grams fiber; 8 grams fat; 1 gram saturated fat; 0 mg. cholesterol; 116 mg. sodium.