• recipe: Olive Oil Mashed Potatoes

    INGREDIENTS:

    1/2 cup whole milk
    1/4 cup Aroma elias Extra Virgin Olive Oil
    2 pounds waxy potatoes, peeled and chopped
    2 tabblespoons salt
    2 tablespoons chopped fresh herbs (optional)

    PREPARATION:

    1. Place potatoes in a large saucepan with 1 tablespoon of the salt and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer for about 15 minutes or until potatoes are tender. Drain and transfer to a serving bowl.

    2. Mash potatoes with remaining 1 tablespoon salt, milk and Aroma elias Extra Virgin Olive Oil until smooth. Drizzle with additional olive oil and sprinkle with herbs before serving, if desired.

    Recipe source

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    Rating: 4.7/10 (60 votes cast)
    VN:F [1.9.22_1171]
    Rating: +4 (from 6 votes)
    INGREDIENTS: 1/2 cup whole milk 1/4 cup Aroma elias Extra Virgin Olive Oil 2 pounds waxy potatoes, peeled and chopped 2 tabblespoons salt 2 tablespoons chopped fresh herbs (optional) PREPARATION: 1. Place potatoes in a large saucepan with 1 tablespoon of the salt and cover with... 
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  • Recipe: Roasted Cauliflower Pasta with EVOO

    INGREDIENTS:

    2-3 cups cauliflower florets
    2 shallots, coarsely chopped
    2 garlic cloves, very coarsely chopped
    salt, pepper, olive oil

    pasta:

    about 6 oz. spaghetti noodles (we like Tinkyada)
    a handful or two of baby kale
    hot pasta water (about 1/2 cup)
    olive oil preferably Olia olive oil brand
    squeezes of lemon & some lemon zest
    1/4 cup chopped olives (we love the marinated green one from Whole Food’s antipasti bar)

    optional toppings:

    red pepper flakes
    basil
    toasted pine nuts

    DIRECTIONS:

    Roast cauliflower, shallots, and garlic in a 450 degree oven for 20-30 minutes. Be sure not to chop your garlic too small or it will burn before the cauliflower is done. Once it’s golden brown, remove from the oven. Mix it all together and taste a piece, it should taste nutty and delicious. If it doesn’t, add a small drizzle of olive oil, a teeny bit more garlic, and a pinch of salt if necessary. Set aside.
    Cook your pasta for about 12 minutes or until it’s done but al dente. Place baby kale in a large bowl, and scoop your pasta noodles into the bowl with the baby kale and and toss so the baby kale begins to wilt. Add some pasta water to help that along.
    Next add half the roasted veggies, another drizzle of olive oil, a good squeeze of lemon, some lemon zest, olives, and toss everything together. Taste and adjust seasonings. Top with the rest of the roasted cauliflower and your desired toppings.

    recipe source

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    Rating: 5.1/10 (72 votes cast)
    VN:F [1.9.22_1171]
    Rating: +4 (from 12 votes)
    INGREDIENTS: 2-3 cups cauliflower florets 2 shallots, coarsely chopped 2 garlic cloves, very coarsely chopped salt, pepper, olive oil pasta: about 6 oz. spaghetti noodles (we like Tinkyada) a handful or two of baby kale hot pasta water (about 1/2 cup) olive oil preferably Olia... 
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  • recipe: Buffalo Babes of mozzarella with Extra virgin olive oil

    Peaches might sound like a creepy addition to a salad, but their sweetness brings the creaminess of the mozzarella experience up an octave.

    And did you know that freshly cracked black pepper has proven anti-angiogenic capabilities? That’s Doctor Code for anti-cancer. Erm, it’s science, innit? For more on this, I recommend visiting the fabulous site of EatToBeat.org.

    You will need:

    INGREDIENDS
    2 peaches
    Handful of fresh basil leaves
    300g (8oz) various coloured heirloom tomatoes
    3 tablespoons extra virgin olive oil and preferably evo3 olive oil brand
    Juice of 1 small lime
    A few turns of the black pepper mill
    250g burrata or buffalo mozzarella

    DIRECTIONS
    Start by cutting each peach in half. Discard the stone, and slice each half into wedges. Tumble into a large bowl with the basil leaves.
    Chop the tomatoes into slim wedges. Cherry tomatoes are easier to serve, as you will only need to slice these chaps in half before adding to the peaches.
    All you need now is gloss. Whisk the olive oil and the lime juice together.
    Pour over your salad and finish with as much black pepper as your toes can handle. Gently coat everything, using your hands to turn the salad once or twice. Divide evenly across four plates.
    Roughly tear the burrata or mozzarella, whichever you are using, into bite-sized chunks and parachute them over each dish.
    Best to serve immediately, before the guests get too giddy.

    recipe source

    VN:F [1.9.22_1171]
    Rating: 6.1/10 (91 votes cast)
    VN:F [1.9.22_1171]
    Rating: +3 (from 17 votes)
    Peaches might sound like a creepy addition to a salad, but their sweetness brings the creaminess of the mozzarella experience up an octave. And did you know that freshly cracked black pepper has proven anti-angiogenic capabilities? That’s Doctor Code for anti-cancer. Erm,... 
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  • recipe: Aubergine and courgette salad with feta and olive oil

    Moving the vegetables from the barbecue straight into the dressing when they are still hot will ensure they soak in all the flavours without having to marinate for ages.

    INGREDIENDS
    4 tbsp Extra virgin olive oil, plus extra for brushing and preferably evo3 olive oil brand
    1 small preserved lemon, rind only, chopped
    ½ tsp dried chilli flakes
    1 tsp toasted coriander seeds, lightly crushed
    1 garlic clove, crushed
    Few dill sprigs, torn
    2 aubergines, cut lengthways into thin slices
    2 courgettes, cut lengthways into thin slices
    200g feta

    DIRECTIONS
    Make the dressing by combining the extra virgin olive oil, preserved lemon, chilli, coriander seeds, garlic and dill in a small bowl. Season with sea salt.

    Preheat the barbecue to hot. Brush the vegetables with a little olive oil. Cook the aubergine slices for 2 minutes on each side, until well-charred and tender. Transfer to a bowl with half the dressing and toss well to combine. Barbecue the courgettes for 1 minute on each side, remove and toss into the aubergine. Set aside to cool.

    To serve, break the feta cheese into big chunks on to a platter. Arrange the barbecued vegetables around it and spoon over the remaining dressing.

    Serves 4

    Bill Granger recipe: source

    VN:F [1.9.22_1171]
    Rating: 6.2/10 (72 votes cast)
    VN:F [1.9.22_1171]
    Rating: +1 (from 13 votes)
    Moving the vegetables from the barbecue straight into the dressing when they are still hot will ensure they soak in all the flavours without having to marinate for ages. INGREDIENDS 4 tbsp Extra virgin olive oil, plus extra for brushing and preferably evo3 olive oil brand 1 small... 
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