- Super Simple Roasted Pork Tenderloin
- Steamed Asparagus
- Spicy Italian Steak and Vegetable Kabobs
- Southwestern Catfish Fry
- Risotto with Saffron
- Lemon Biscotti
- Jalapeno Pasta Trio
- Jalapeno-Jack Corn Muffins
- Grilled Polenta Squares
- Glistening Roasted Chicken
- Garlic Roasted Asparagus
- Focaccia
- Extremely Simple Shrimp Appetizer
- D. C.’s Favorite Scrambled Eggs
- Black Olive Tapenade
- Basic Risotto
- Basic Bruschetta
- Asiago & Parmesan Spread
- Grilled Shrimp Appetizer
- Chip and Bread Dip
- Spicy Mozzarella Cubes
- Marinated Mushrooms
- Parmesan Crisps
- Grilled Pork Tenderloin
- Grilled or Roasted Vegetables
- Lemon Garlic Pasta
- Pasta Salad
- Warm Pasta Salad with Mushrooms and Radicchio
- Proscuitto and Parmesan Appetizer
- Roasted Pork Loin with Apricot Peppercorn Mustard
- Roasted Game Hens with Balsamic Glaze
- Honey and Soy Glazed Salmon
- Curing Olives
- Chicken with Mustard Cream Sauce
- Asparagus, Tomato and Pine Nut Salad
- Strawberries with Balsamic Vinegar
- Refreshing Summer Salad
- Quick Marinara Sauce
- Pasta with Spicy Green Olive Tapenade
- Pasta with Kalamata Olive Tapenade
- Pasta with Artichoke Tapenade
- Grilled Fish with Lemon Blend Olive Oil
- Calamari Marinara with Spaghetti
- Balsamic Glazed Vegetables
- Butter/Margarine to Olive Oil Conversion
1.
Super Simple Roasted Pork Tenderloin
Generously coat a Pork Tenderloin roast with Brentwood
Olive Oil Company Gourmet Dipping Blend.
Place on rack of prepared roasting pan, let marinade for approximately 20 minutes.
Bake at 350 until done.
Steam asparagus.
Arrange on a plate and drizzle with Brentwood Olive Oil Company Lemon Infused Olive Oil.
3. Spicy Italian Steak and Vegetable Kabobs
- 2 lbs. Tenderloin Tips
- Brentwood Olive Oil Company Gourmet Dipping Blend
- 1 Zucchini
- 1 Japanese Eggplant, cubed
- 1 Potato, peeled and cubed
- 1 Red Bell Pepper, sliced
- 1 Yellow Bell Pepper, sliced
- 1 Onion, cut into thick slices
- 1⁄2 lb. Mushrooms
Slice tenderloin into 1 inch cubes. Generously coat withthe Gourmet Dipping Blend. Cover and marinate in refrigerator for 8 hours.
Marinade vegetables in the Gourmet Dipping Blend for at least 3 hours.
Prepare grill. Skewer vegetables and meat and cook until done.
Rinse 4 Catfish filets and pat dry.
Place ground saltine crackers in a plastic bag. Add salt and pepper. (If you want to make it spicer, add some Red Pepper Flakes.)
Place catfish in bag, one piece at a time, and shake to coat. Heat a medium skillet over medium-high heat. Add1⁄3 cup Brentwood Olive Oil Company Jalapeno Infused Olive Oil.
Cook Catfish in the hot oil until desired doneness. Drain on paper towels and sprinkle with parsley flakes.
- 7 cups Chicken Broth
- 1 cup dry white wine
- 2 tablespoons Brentwood Olive Oil Company Empire Ranch Olive Oil
- 2 cloves garlic, crushed
- 1 medium onion, diced
- 2 Cups arborio rice
- Salt and pepper to taste
- 1 tablespoon chopped parsley
Bring the stock, wine, and saffron to a gentle simmer in a 4-quart pot. Heat another 4-6 quart heavy-bottomed pot to medium and add the Olive Oil, garlic and onion. Sauté for 3 minutes and add the arborio rice. Sauté over low heat for 5 to 7 minutes to lightly toast the rice.
Add 1 cup of the simmering stock to the toasted rice and cook over medium-low heat, stirring the rice constantly until the liquid is absorbed. Begin adding the remaining simmering stock 1⁄2 cup at a time, allowing the rice to absorb the liquid each time.
Cook about 30 minutes until all the stock has been used. Add salt and pepper to taste and stir in the parsley.
- 6 eggs
- 1 1⁄2 cups sugar
- 1⁄2 cup Brentwood OliveOil Company Lemon Infused Olive Oil
- 4 cups flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 cup almonds, chopped in half
Foil line 2 large baking sheets, grease lightly. Preheat oven to 350º.
In large bowl of mixer, beat eggs until very foamy, high in volume (about 5 to 6 minutes).
Add sugar gradually, pour in Olive Oil. Combine flour, baking powder and salt. With large spoon, fold in flour mixture gently. Fold in almonds. Dough will be soft, a little firmer than cake batter.
Spoon dollops of dough on prepared pans to form logs 2” x 12” inches long, placing them 4” apart.
Bake for 20 minutes or until firm to the touch. Remove from oven, cool 10 to 15 minutes.
Using a serrated knife, with a gentle sawing motion, cut logs into 1⁄2 to 3⁄4 inch wide slices. Place biscotti back on baking sheets cut side down. Bake 10 to 12 minutes to toast.
- 3⁄4 lbs. Pasta Trio
- 1⁄4 Cup Brentwood Olive Oil Company Jalapeno Infused Olive Oil
- 1⁄4 tsp. Red Pepper Flakes (optional)
- 3 or more chopped garlic cloves.
- Salt and freshly ground Black Pepper
- Grated Parmesan Cheese
Prepare pasta according to package directions. At the same time, in a medium skillet, heat the Olive Oil over medium heat. Add the garlic cloves and saute about 1-2 minutes. Add red pepper flakes, if using.
Drain pasta and toss with olive oil mixture. Season with salt and pepper.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 4 tablespoons Brentwood Olive Oil Company Jalapeno Infused Olive Oil
- 1 cup shredded Jack Cheese
- 2 jalapeno peppers, diced
Preheat oven to 400º F. Spray muffin tin with non-stick spray.
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, Olive Oil, cheese and diced jalapeno peppers. Add the wet ingredients to the dry ingredients and stir until thoroughly incorporated.
Pour into muffin trays, filling 2/3 of the way full. Bake until golden, about 25 minutes.
Prepare polenta according to package directions, spread 1⁄2 inch thick into prepared cookie sheets and refrigerate 4 hours or overnight until firm.
Cut polenta into 3” squares and then cut each square diagonally into triangles. (You can also use prepared polenta that is available in most supermarkets and slice 1⁄2 inch rounds.)
Brush each side of the polenta triangle with Brentwood Olive Oil Empire Ranch Olive Oil and grill over medium coals.
In a sauté pan, heat Olive Oil, add pine nuts, chopped sun-dried tomatoes and halved kalamata olives. Heat through. Spoon this mixture over grilled polenta, and drizzle with Brentwood Olive Oil Gourmet Dipping Blend.
10. Glistening Roasted Chicken
Generously coat a 4 lb. chicken with Brentwood Olive Oil Gourmet Dipping Blend.
Place on rack of roasting pan, let marinade for approximately 15 minutes.
Bake at 400 for 1 hour or until done.
Rinse desired amount of asparagus and pat dry.
Toss in Brentwood Olive Oil Company Garlic Infused Olive Oil to lightly coat.
Place on cookie sheet in a single layer.
Bake at 350º for 5 minutes, turn asparagus and bake for 3 more minutes or to desired taste.
- 2 packages fast-rising dry yeast
- 2 cups tepid water
- 2 tablespoons sugar
- 4 tablespoons Brentwood Olive Oil Company Empire Ranch Blend
- 1⁄2 cup salad oil
- 1 teaspoon table salt
- 51⁄2 cups unbleached white bread flour
- 3 cloves garlic, crushed
- 1⁄4 cup Brentwood Olive Oil Company Empire Ranch Blend for topping
- 1 tablespoon whole rosemary
- 1 tablespoon kosher salt for topping
Dissolve the yeast in the tepid water.
Add the sugar, Olive Oil, salad oil, and regular salt.
Mix in 3 cups of the flour and whip until the dough begins to pull away from the sides of the mixing bowl, approximate 10 minutes.
13. Extremely Simple Shrimp Appetizer
- 1 lb. Peeled and deveined Shrimp raw or cooked.
- Brentwood Olive Oil Company Gourmet Dipping Blend
Boil Shrimp and drain if using raw shrimp or rinse cooked shrimp and pat dry.
Drizzle with Dipping Blend and toss to coat.
Serve warm or cold.
14. D. C.’s Favorite Scrambled Eggs
- 3 Large Eggs
- 1⁄2 tsp. Butter
- Salt & Pepper
- 1 Tablespoon Brentwood Olive Oil Company Jalapeno Infused Olive Oil
Break eggs into a small bowl. Add butter and salt and pepper. Beat.
Heat small skillet over medium heat. Coat bottom of skillet with Olive Oil. Add eggs and scramble.
Serve with flower tortillas or toast.
- 1 Cup pitted oil cured olives
- 2 garlic cloves
- 1 tablespoon capers
- Zest of 1⁄2 lemon
- (You can add 3 anchovies packed in oil, if desired)
Chop above ingredients to a course consistency, (a food processor may be used).
Transfer chopped mixture to a bowl and add:
- 1 teaspoon Brentwood Olive Oil Company Spicy Honey Mustard
- Juice of 1/2 lemon
- Sprinkle of black pepper
- 2 tablespoons dried parsley
- 1 to 2 tablespoons Brentwood Olive Oil Company Empire Ranch Olive Oil
Using a spoon, mix all ingredients together. Serve on toasted slices of sour dough baguette or crackers.
- 7 cups Chicken Broth
- 3 tablespoons Brentwood Olive Oil Company Empire Ranch Olive Oil
- 2 Cups arborio rice
- Salt and pepper to taste
In a small saucepan bring the stock to a gentle simmer.
Heat a 4-quart heavy-bottomed pot to medium-low and add the Olive Oil. Add the arborio and toast the rice, stirring constantly, until browned.
Ladle in 11⁄2 cups of the simmering stock initially, stirring the rice constantly. When the liquid has been almost absorbed by the rice, add another 1⁄2 cup of hot stock. Continue stirring and adding the remaining stock 1⁄2 cup at a time as the stock is absorbed.
This should take about 30 minutes to cook and the arborio should be tender but a bit firm to the tooth when done. Add salt and pepper to taste.
- 1 loaf of your favorite French Bread
- 1 head garlic, separated and pealed
- Brentwood Olive Oil Company Empire Ranch Olive Oil
Slice bread into thick slices. If you are using an outside grill, toast both sides of the bread slices. You may also use a cast-iron skillet over an electric or gas burner.
Rub the each toasted bread slice with one garlic clove and drizzle with olive oil.
You can also top with:
- Olive Tapendae
- Sliced or Chopped tomatoes
- Pitted oil-cured olives and sun-dried tomatoes
- Slices of fresh mozzarella cheese
- A slice of your favorite cheese
Crumble equal parts of Agisgo and Parmesan Cheese into a food processor or blender. Add garlic, red pepper flakes and chopped green onion to taste.
Drizzle in Brentwood Olive Oil Company Garlic Infused Olive Oil to desired spreading consistency. Serve on toasted baguette slices or crackers.
- 12 Jumbo Shrimp (peeled and devained with tails attached)
- 12 thin slices of prociutto
- Brentwood Olive Oil Company Basil Infused Olive Oil
- Wooden skewers, (soaked in water for 20 minutes.)
Prepare shrimp. Wrap each shrimp with a piece of prociutto. Place 3 to 4 shrimp on a wooden skewer. Drizzle shrimp with Olive Oil and grill till shrimp are pink.
- 1 lb. of jack cheese, crumbled in food processor
- 1 small can of diced green chilies
- 1 small can of chopped black olives
- 1⁄2 cup chopped cilantro
- 3 tomatoes, chopped
- 1⁄2 tsp. each of dried basil and oregano
- 1⁄2 cup olive Brentwood Olive Oil Company Garlic Infused Olive Oil
- 1/3 cup red wine vinegar
- Salt and pepper to taste
Combine first 5 ingredients together in a large bowl. In a smaller bowl, combine remaining ingredients. Mix well. Pour over cheese mixture and stir well.
Cover and refrigerate for 2 to 3 hours till flavors combine. Serve with tortilla chips.
- 12 oz. mozzarella, cut into 1⁄2 inch cubes
- 1⁄2 c. Brentwood Olive Oil Company Basil Infused Olive Oil
- 1⁄4 tsp. each of dried basil, oregano and red pepper flakes.
Combine all ingredients into a glass bowl. Toss well.
Cover and let marinate at least 24 hours. Serve with toothpicks
- 2 lbs. small button mushrooms
- 1⁄4 cup fresh lemon juice
- 1 T. minced parsley
- 2 T. minced onion
- 2 cloves of garlic, crushed
- 1 tsp. salt
- 1/8 tsp. red pepper
- 1⁄4 cup Brentwood Olive Oil Company Garlic Infused Olive Oil
- 1⁄2 cup red wine vinegar
Place mushrooms in a large saucepan. Cover with water and add lemon juice. Bring to a boil and simmer for 1 minute.
Remove from heat and drain. Combine remaining ingredients. Pour over mushrooms.
Cover and marinate in refrigerator over night. Serve with toothpicks.
- 20 won ton wrappers, cut in 1⁄2 diagonally.
- Brentwood Olive Oil Company Garlic Infused Olive Oil
- Bread dipping seasoning, Parmesan Blend
Spray cooking sheet with non-stick spray. Arrange won ton skins in a single layer on tray. Brush each skin with Olive Oil.
Sprinkle generously with parmesan blend. Bake at 375º for 5 to 6 minutes, or until golden brown.
Rub pork tenderloin with Brentwood Olive Oil Company Gourmet Dipping Blend.
Grill tenderloin on grill until internal temperature reaches 150º
Remove from grill and brush with additional Dipping Blend.
25. Grilled or Roasted Vegetables
Use any one or an assortment of vegetables from the following list, and drizzle with Brentwood Olive Oil Company Gourmet Dipping Blend.
Roast or Grill to your preference.
Asparagus, bok choy, broccoli, carrots, fennel, mushrooms, pearl onions, or squash.
- 8 oz. dried spaghetti
- 2 clove garlic, crushed
- 1⁄4 c. Brentwood Olive Oil Company Lemon Infused Olive Oil
- 2 t. Butter
- 1⁄4 c. chopped frech parsley
- 1 tsp. grated lemon zest
- 2 tsp. fresh lemon juice
- salt and pepper to taste
Cook pasta in boiling salted water according to package directions. Drain and return to the hot pot.
In a small pan, heat the Olive Oil, butter and garlic for 1 minute add to pasta along with the parsley, lemon juice and lemon zest.
Season with salt and pepper. Toss well to combine.
- One 8 oz. pkg. of med pasta shells
- Two 6 oz. jars of marinated artichoke hearts (undrained)
- 1 basket of cherry tomatoes (cut in half if they are extra large)
- 1 can of pitted black olives, drained
- 1 T. chopped fresh parsley
- 1 tsp. chopped fresh basil
- 1⁄2 C. Brentwood Olive Oil Company Basil Infused Olive Oil
- 1/3 C. red wine vinegar
- salt and pepper to taste
Cook pasta according to package directions, drain.
In a large bowl, combine pasta, artichokes (and their marinade) cherry tomatoes, olives, parsley, basil, Olive Oil, and vinegar. Mix well.
Season with salt and pepper to taste. Let marinate in refrigerator for at least two hours so flavors can combine.
28. Warm Pasta Salad with Mushrooms and Radicchio
- 1 lb. Orcecchiette or Farfalle Pasta
- 9 Tablespoons Brentwood Olive Oil Company Empire Ranch Olive Oil
- 1 lb. Oyster mushrooms trimmed and quartered
- 1 lb. Button mushrooms
- 1 lb. Shitake mushrooms
- 3 Large garlic cloves, minced
- 9 Tablespoons red-wine vinegar
- 1 Cups chicken broth
- 1 Teaspoons Brentwood Olive Oil Company Honey Garlic Mustard
- 1 lb. Radicchio, shredded
- 1 Cup grated Parmesan cheese
- Salt and Pepper
Prepare pasta according to package directions. While the pasta is cooking, heat 3 tablespoons Olive Oil over medium high heat until hot, but not smoking and saute all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown. Add garlic and 3 tablespoons vinegar and cook, stirring 1 minute. Add broth and simmer 3 minutes.
Drain pasta and stir into mushroom mixture. Toss mixture and remove from heat.
In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 6 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well.
29. Proscuitto and Parmesan Appetizer
Let one package (two envelopes) Puff Pastry thaw according to package directions.
Spread each square of puff pastry onto a work surface.
Spread each square with a thin layer of Brentwood Olive Oil Company Honey Garlic Mustard, cover with thinly sliced proscuitto then grated Parmesan cheese.
Roll
each square up as you would a jelly roll. Slice crosswise into 1/4 inch
rolls.
Place in single layer on a cookie sheet and bake at 350° for 20 minutes,
turning once after 10 minutes.
30. Roasted Pork Loin with Apricot Peppercorn Mustard
Spread Brentwood Olive Oil Company Apricot Peppercorn Mustard all over a pork loin roast.
Place in a prepared roasting pan and cook until done.
31. Roasted Game Hens with Balsamic Glaze
- 2 Game Hens, thawed
- Salt and freshly ground black pepper
- 4 sprigs fresh rosemary
- 8 fresh sage leaves
- 2 fresh or dried bay leaves
- 1/4 cup Brentwood Olive Oil Company Empire Ranch Olive Oil
- 2 medium-size onions, coarsely chopped
- 1 cup chopped celery
- 1 cup diced carrots
- 2 cups chicken stock – fresh or canned
- 3 tablespoons Brentwood Olive Oil Company Balsamic Vinegar
- 1 tablespoon honey
Preheat the oven to 425°. Remove the necks and giblets from hens and rinse and pat dry. Season the hens with salt and pepper inside and outside. Place 1 rosemary sprig, 2 sage leaves, and 1 bay in the body of each hen.
In a heavy roasting pan or very large oven-proof skillet, heat the oil over medium heat. Add the onions, celery, carrots, and the remaining 2 sprigs of rosemary and 4 sage leaves and cook, stirring, until the onions are wilted, about 5 minutes. Remove from heat.
Spread the vegetables into an even layer and place the hens breast side up on top of them. Place in the oven and roast, basting with enough of the chicken stock to keep the vegetables well moistened, until the vegetables and hens are well browned, about 1 hour.
Spoon off enough of the roasting juices, not including fat, to measure 1 cup. Stir in the vinegar and honey until the honey is dissolved. Return the hens to the oven and roast, basting occasionally with the honey balsamic mixture, until the hens are dark brown, about another 25 minutes.
Remove the hens from the pan and cover to keep warm. Strain the vegetables and pan juices into a small saucepan, pressing as much of the vegetables through the sieve as possible. Remove the fat and simmer.
Carve hens and spoon some the sauce over them when serving.
32. Honey and Soy Glazed Salmon
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 tablespoons fresh lime juice
- 2 tablespoons water
- 1 tablespoon plus 1 teaspoon Brentwood Olive Oil Company Spicy Honey Mustard
- 1 to 2 tablespoons Brentwood Olive Oil Company Empire Ranch Olive Oil
- 4 pieces salmon fillet, skin removed
- Black sesame seeds for garnish
In a small bowl, whisk together honey, soy sauce, lime juice, water and mustard. In a small non-stick skillet, heat oil over moderately high heat until hot, but not smoking, and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Remove salmon.
Add honey mixture to skillet and simmer, stirring occasionally, until it reaches a glaze-like consistency. Pour the glaze over the salmon and sprinkle with black sesame seeds.
Water Method
You can use partially ripe and fully ripe olives using this method.
- Pick olives within a 12-hour time-frame.
- Pull all stems, leaves, etc., and rinse the batch twice. You can use five-gallon white buckets. Whatever you use, just make sure that it is food-safe.
- Every olive has to be cracked or prepared by cutting a slit in each one with a paring knife. We cut one side down to the pit with a vertical cut. This is a critical step.
- Put olives back in the bucket and cover with one or two inches of water.
- Change the water every day.
- It should take about 14 weeks for the olives to taste good.
- Rinse and drain the olives.
- Put olives in a jar, add vinegar, top with olive oil, herbs, spices, etc., and leave them in the refrigerator or you can mix a salt brine (1/4 cup non-iodized salt to 1 gallon water). Place olives in a container, cover with salt brine and store in a cool dry place. When you want to serve these olives, rinse them for 2 or 3 days in a covered glass container. Remove from water, rinse, dry and then dress with olive oil, spices and herbs.
Salt Method
Pick ripe olives and remove stems, leaves, etc.
Using a basket or a cardboard box lined with cheesecloth, layer non-iodized salt and the olives alternately and repeat layers. Make sure that the container has a secondary containment underneath, such as a cookie sheet, as there is drainage.
Leave olives in the container for about 6 – 8 weeks and the olives will be shriveled. Remove olives, rinse quickly, dry and coat with olive oil. Refrigerate in jars or plastic containers.
34. Chicken with Mustard Cream Sauce
- 4 chicken breasts, skinless and boneless
- 2 tablespoons Brentwood Olive Oil Company Garlic Infused Olive Oil
- 1 tablespoon butter
- 2 green scallions, sliced
- 1 garlic clove, minced
- 1/2 cup white wine
- 1/2 cup heavy cream
- 3 tablespoons Brentwood Olive Oil Company Honey Garlic Mustard
- Salt and Pepper
Flatten chicken breasts between plastic wrap then season with salt and pepper. Heat Olive Oil and butter in a skillet. Add chicken and cook over medium heat until golden brown on both sides. Remove chicken and cover to keep warm.
Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir.
Return chicken breast to pan and simmer gently until just heated through.
35. Asparagus, Tomato and Pine Nut Salad
- 1/2 lb fresh asparagus trimmed and cut into 2” pieces
- 4 plum tomatoes, cored and quartered
- 3 tablespoons pine nuts, toasted
- 2 cloves garlic, minced
- 3 tablespoons Brentwood Olive Oil Company Balsamic Vinegar
- 1 teaspoon Brentwood Olive Oil Company Sweet Balsamic Mustard
- 1/4 cup Brentwood Olive Oil Company Basil Infused Olive Oil
- Salt and Pepper
In a large bowl combine the asparagus, tomatoes and toasted pine nuts. In a small bowl blend together the garlic, vinegar, mustard and olive oil with a fork or whisk. Pour the dressing over the vegetables, season with salt and pepper and toss to coat.
36. Strawberries with Balsamic Vinegar
- 1 pints strawberries
- 1 tablespoons Brentwood Olive Oil Company Balsamic Vinegar
- Fresh mint for garnish
Wash the strawberries and drain. Trim and slice strawberries, and place in a cu or serving dish. Drizzle the Balsamic Vinegar over the strawberries. Service with fresh mint leaves.
- 2 heads Romaine Lettuce
- 1/4 cup fresh or toasted pecans
- 1/4 cup Gorgonzola or Feta cheese
- 2 Tablespoons Brentwood Olive Oil Company White Balsamic Vinegar
- 4 Tablespoons Brentwood Olive Oil Company Lemon Infused Olive Oil
- 1/4 Teaspoon dried Parsley flakes
- Salt and Pepper to taste
Rinse and shred lettuce. Place lettuce in a large salad bowl and top with
crumbled cheese and pecans.
Combine the oil, vinegar, parsley and salt and pepper and toss into salad
mix.
- 4 15oz. Cans tomato sauce
- 1/4 cup Brentwood Olive Oil Company Empire Ranch Olive Oil
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons Italian Seasoning
- 1/4 cup dried parsley
- 1 cup red wine
- 1 cup water
- 1 4oz. Can mushrooms in water (optional)
Blend above ingredients in a large sauce pan. Bring to a boil then lower
heat to simmer for 20 to 30 minutes.
Serve over pasta
Variation: Add 6 – 8 browned chicken pieces to simmering sauce and continue cooking for 30 minutes. Serve with polenta or pasta.
39.Pasta with Spicy Green Olive Tapenade
- 1 jar Brentwood Olive Oil Company Spicy Green Olive Tapenade
- 1/4 cup Brentwood Olive Oil Company Garlic Infused Olive Oil
- 1 lb. Penne pasta
- Grated Parmesan cheese to taste
Cook pasta according to package directions. Drain well and return the pasta to the pot. Add the Kalamata Olive Tapenade and oil and toss together. Sprinkle with cheese.
40. Pasta with Kalamata Olive Tapenade
- 1 jar Brentwood Olive Oil Company Kalamata Olive Tapenade
- 1/4 cup Brentwood Olive Oil Company Empire Ranch Olive Oil
- 1 lb. Penne pasta
- Grated Parmesan cheese to taste
Cook pasta according to package directions. Drain well and return the pasta to the pot. Add the Kalamata Olive Tapenade and oil and toss together. Sprinkle with cheese.
41. Pasta with Artichoke Tapenade
- 1 jar Brentwood Olive Oil Company Artichoke Tapenade
- 1/4 cup Brentwood Olive Oil Company Lemon Infused Olive Oil
- 1 lb. penne pasta
- grated parmesan cheese to taste
Cook pasta according to package directions. Drain well and return the pasta to the pot. Add the Kalamata Olive Tapenade and oil and toss together. Sprinkle with cheese.
42. Grilled Fish with Lemon Infused Olive Oil
Rub fish fillets or steaks (salmon, snapper, swordfish) with salt and pepper to taste. Brush the fish with Brentwood Olive Oil Company Lemon Infused Olive Oil on both sides. Grill over high heat a few minutes on each side to taste. Serve with chopped parsley and additional Lemon Blend olive oil drizzled on top.
Variation: Use large shrimp or prawns on skewers.
43. Calamari Marinara with Spaghetti
- 4 lbs. squid, cleaned and skinned
- 1/2 cup Brentwood Olive Oil Company Empire Ranch Olive Oil
- 4 cloves garlic, minced
- 1 28 oz. can crushed tomatoes in puree
- 1 tsp. dried oregano
- 1 tsp. dried basil
- salt & pepper to taste
- 1/4 cup chopped Italian parsley
- 1 tsp. dried pepper flakes
- 1 lbs. spaghetti
Cut the squid crosswise into 1/4 inch pieces. (Cut the tentacles crosswise if they are large).
In a large heavy pot or Dutch oven, heat oil. Add squid and saute for 5-6 minutes. Add garlic and stir for 1 minute. Add tomatoes, oregano, basil, salt, and pepper. Cover and allow to cook until squid are tender (about 20 minutes). Stir in parsley and hot pepper flakes. Adjust seasonings to taste.
Serve over pasta, cooked according to package directions.
44. Balsamic Glazed Vegetables
- 2
lbs of your choice of the following, or any combination of “baby” packed
fresh carrots,
brussels sprouts, yellow squash (you can also use broccoli, cauliflower and
zucchini) - 1\2 cup water
- 1\2 cup Brentwood Olive Oil Company Balsamic Vinegar
- 1 tablespoon butter
- Salt and freshly ground black pepper
- Chopped parsley leaves, for garnish
Place veggies in a pan with water and vinegar. Bring to boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed to a sweet, rich brown color and butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
45. Butter/Margarine to Olive Oil Conversion
| Butter/Margarine |
Olive Oil |
| 1 teaspoon | 3/4 teaspoon |
| 1 tablespoon | 2 1/4 tablespoons |
| 2 tablespoons | 1 1/2 tablespoons |
| 1/4 cup | 3 tablespoons |
| 1/3 cup | 1/4 cup |
| 1/2 cup | 1/4 cup + 2 tablespoons |
| 2/3 cup | 1/2 cup |
| 3/4 cup | 1/2 cup + 1 tablespoon |
| 1 cup | 3/4 cup |
