• Recipe: Olive Oil Bundt Cake with Tangerine Glaze

    Serves:16

    Have a recipe you’d like to use Extra Virgin Olive Oil in instead of butter?

    This “Better than Butter” recipe series offers a collection of recipes that illustrate why Extra Virgin Olive Oil is the versatile, flavorful, and healthful alternative to butter.

    Ingredients:

    Cooking spray
    2 tablespoons all-purpose flour
    2 1/2 cups granulated sugar
    1 1/2 cups fat-free milk
    1/2 cup Extra Virgin Olive Oil
    1/4 cup fresh tangerine juice (about 2 tangerines), divided
    3 large eggs
    2 1/4 cups all-purpose flour (about 10 ounces)
    1 teaspoon baking powder
    1 teaspoon salt
    1/2 teaspoon baking soda
    1 cup powdered sugar
    1 teaspoon butter, melted

    Preparation:

    Preheat oven to 350 degrees F.

    1. Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons all-purpose flour. Set aside.

    2. Combine granulated sugar, milk, oil, 3 tablespoons juice, and eggs in a large bowl, stirring with a whisk.

    3. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture to oil mixture, stirring with a whisk until smooth. Pour batter into prepared pan. Bake at 350degrees F for 55 minutes or until golden brown and cake begins to pull away from sides of pan.

    4. Cool cake completely on wire rack. Loosen edges of cake with a narrow spatula. Place a plate upside down on top of cake; invert onto plate.

    5. Combine powdered sugar, remaining 1 tablespoon juice, and butter, stirring well with a whisk. Drizzle glaze over cooled cake. Yield: 16 servings (serving size: 1 slice)

    CALORIES 307 (24% from fat); FAT 8.3g (sat 1.5g,mono 5.5g,poly 0.7g); PROTEIN 4g; CHOLESTEROL 41mg; CALCIUM 57mg; SODIUM 243mg; FIBER 0.5g; IRON 1.1mg; CARBOHYDRATE 54.8g

    Recipe from Colavita

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    Rating: 5.8/10 (8 votes cast)
    VN:F [1.9.22_1171]
    Rating: +2 (from 2 votes)
    Serves:16 Have a recipe you’d like to use Extra Virgin Olive Oil in instead of butter? This “Better than Butter” recipe series offers a collection of recipes that illustrate why Extra Virgin Olive Oil is the versatile, flavorful, and healthful alternative to... 
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  • Recipe: Balsamic chicken with rosemary & Extra Virgin Olive Oil

    Serves 4, with leftovers

    Ingrediends

    3 tablespoons chopped fresh rosemary
    5 cloves garlic, finely chopped
    2 tablespoons of Extra Virgin Olive Oil
    1 teaspoon salt
    6 bone-in chicken breast halves (about 4 1/2 pounds total)
    4 teaspoons high-quality balsamic vinegar

    Method

    1. Set the oven at 400 degrees. Have on hand a large rimmed baking sheet.
    2. In a small bowl, stir together rosemary, garlic, olive oil, and salt. Divide the rosemary mixture evenly among the 6 breasts, rubbing it all over the chicken and under the skin.

    3. Place the chicken breasts on the baking sheet. Roast for 35 minutes or until a meat thermometer inserted into the thickest part of the meat registers 160 degrees. Let the chicken rest in a warm place for 5 minutes (the temperature will rise a few degrees).

    4. Drizzle 1 teaspoon balsamic vinegar on each of 4 breasts. (Set aside 2 half breasts for the salad.)

    Recipe source www.boston.com

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    Rating: 5.6/10 (12 votes cast)
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    Rating: +4 (from 4 votes)
    Serves 4, with leftovers Ingrediends 3 tablespoons chopped fresh rosemary 5 cloves garlic, finely chopped 2 tablespoons of Extra Virgin Olive Oil 1 teaspoon salt 6 bone-in chicken breast halves (about 4 1/2 pounds total) 4 teaspoons high-quality balsamic vinegar Method 1. Set... 
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  • In the kitchen with Olive Oil

    Usages of Olive Oil

    Dipping
    As done often in restaurants, Olive Oil is served in a small dish and bread is dipped to add flavor and moisture to every bite taken. This can be done in the place of butter Just make sure to catch those drips!

    Dressing
    Olive oil is best consumed in its raw state. Make salad dressings, drizzle it over fish, steamed or boiled veggies and pasta. One of the simplest most delicious combinations is to mix lemon juice and olive oil together.

    Marinating
    A marinade is a seasoned liquid mixture that both adds flavor to and tenderizes meat. Marinades are a fast, easy way to create delicious meat dishes — especially with less expensive cuts of meat. A marinade must contain an ingredient to break down the meat fibers and let the flavors penetrate. This can be an acidic substance (vinegar, wine, spirits, lemon juice, etc.) or a natural tenderizing enzyme such as those found in fresh papaya, ginger, pineapple and figs. A small amount of oil is added to the marinade mixture to help ingredients adhere better to the meat and to aid in browning during cooking. Of course marinades can also be used to flavor fish and vegetables. Lesser involved marinades are made simply, with few ingredients and are applied with a cooking brush to meat, fish or vegetable just before they are barbecued.

    Cooking
    How to Heat Olive Oil
    Whether you are sautéing, stir-frying, pan-frying, or deep-frying, use Olive Oil and this advice to make your high-heat cooking great:

    Add Olive Oil to your pan and let it heat up to just below the smoke point before adding your food. This should take about 30 seconds, depending on the heat of the burner and quality of the pan. When you place food in the pan, it should sizzle; if not, the pan and oil are not hot enough.
    Always pat food dry before putting it into hot oil; otherwise, it will sputter and a layer of steam will form between the food and the oil, making it difficult to get a good, seared, crispy exterior.
    When grilling or broiling, brush meats or vegetables with Olive Oil to enhance flavor, seal in juices, and make the outer surface crispy.
    Use the lower-quality Olive-Oil-grade stuff for pan-frying, stir-frying, and deep-frying. Although it doesn’t have much flavor, it does hold its heat well.

    The smoke point of oil is the temperature at which it smokes when heated. Any oil is ruined at its smoke point and is no longer good for you. If you heat oil to its smoke point, carefully discard it and start over. Olive Oil has a higher smoke point than most other oils (about 400° Fahrenheit, or 200° C).

    In these cholesterol conscious times it can replace butter on vegetables, butter for shallow frying, and lard for basting.

    Clean out the oil by pouring it through a sieve and re-use. If it was originally used to cook meat then re-use it for meat and when frying veggies you can re-use with either meat or veggies.

    Preserving
    In countries where Olive Oil is a staple it is also used for preserving things. Once covered in oil and safe from the air just about anything can be preserved: sardines, salt-cured sausages, cheese, herbs, mushrooms, eggplant and zucchini – these last two are normally sliced, julienne style, and pickled first.

    Olive Oil also has the property of absorbing flavors, and this makes it ideal for preserving herbs. If you’ve ever grown and dried basil for later use you’ll certainly have been disappointed with the loss of flavor. A good way around this is to put fresh basil – or any other herb – into a jar and cover it with olive oil. Make sure no air bubbles get trapped between the leaves because mould will form. The basil retains more of its flavor, and as a bonus, when it’s all used up, you’ve got basil flavored oil as a treat.

    Recipes

    Simplest Dressing in the World

    Ingredients:
    1/8 Cup Extra Virgin Olive Oil
    Juice of half a lemon
    Salt, Pepper, and if you wish a dry herb like oregano

    Pour ingredients into a small jar, seal, shake and tasteIf you have more than you wish to use keep in jar and refrigerate. (*remember to thaw out the jar before using it again- takes about 15 minutes)

    Mama’s Tasty Salad Dressing

    Ingredients:
    1/8 Cup Extra Virgin Olive Oil
    1 tablespoon Balsamic Vinegar
    ½ tablespoon red vinegar
    ¼ teaspoon sugar
    1 clove garlic mashed or cut finely- however you prefer it
    Salt, Pepper, and if you wish a dry herb like thyme

    Marinades

    Although there are lots of complex marinade recipes available, you really only need 3 things to make a great marinade: a good olive oil, a good vinegar or spirit and a good blend of seasonings.

    1/4 cup of oil, 1/4 cup of vinegar or spirit and 1 tbsp of seasoning will give you enough marinade for about a pound of meat. Don’t be fooled by the small amount. Put it in a heavy resealable plastic bag to make it easy to distribute the marinade over the meat.

    You can marinate for as little as 20 minutes. Seafood should generally not be marinated more than an hour. Other meats can be marinated as much as 2 days in the refrigerator. An easy way to marinate is to put meats directly from the freezer into the marinade and refrigerate overnight.

    REMEMBER! Feel free to divert and play around with the ingredients and proportions to suit your taste

    VN:F [1.9.22_1171]
    Rating: 3.9/10 (10 votes cast)
    VN:F [1.9.22_1171]
    Rating: +4 (from 4 votes)
    Usages of Olive Oil Dipping As done often in restaurants, Olive Oil is served in a small dish and bread is dipped to add flavor and moisture to every bite taken. This can be done in the place of butter Just make sure to catch those drips! Dressing Olive oil is best consumed... 
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  • Recipt: Italian Beef Olives

    Ingredients

    6 tbsp Extra Virgin Olive Oil
    75g pine nuts
    2 garlic cloves, crushed
    75g Parmesan cheese, grated
    2 tbsp fresh chopped flat leaf parsley
    2 tbsp chopped fresh basil
    4 x 100g thin-cut steaks
    4 slices Parma ham, halved
    450g fresh tomatoes, peeled and chopped
    150ml red wine
    Pasta to serve

    Method

    Preheat the oven to 190°C/375°F/Gas Mark 5. Heat 1 tbsp of the olive oil, add the pine nuts and cook for 1 minute, stirring until golden and toasted. Cool then roughly chop the nuts. Mix the pine nuts, garlic, cheese, parsley and basil together in a bowl with 1 tbsp of the Extra Virgin Olive Oil. Season with black pepper.

    Place the steaks on a board, cover with cling film and use the end of a rolling pin to beat the steak until it is really thin – about 5mm thick cut each steak into two pieces. Top each piece of steak with a slice of ham. Spoon the cheese mixture over one end of each steak. Roll up, enclosing the filling and secure with cocktail sticks.

    Heat the remaining Extra Virgin Olive Oil in a frying pan. Add the beef rolls, fry for 6-8 minutes, turning until browned. Transfer to an ovenproof dish. Add the tomatoes to the pan and cook for 2-3minutes. Add the red wine and simmer for 2 minutes until the sauce has thickened. Pour the tomatoes over the beef rolls and bake for 10 minutes. Serve with hot pasta and top with fresh basil and parsley.

    Difficulty: Intermediate
    Serves: 4
    Preparation Time: 20 mins
    Cooking Time: 25 mins

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    Rating: 5.8/10 (14 votes cast)
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    Rating: -2 (from 4 votes)
    Ingredients 6 tbsp Extra Virgin Olive Oil 75g pine nuts 2 garlic cloves, crushed 75g Parmesan cheese, grated 2 tbsp fresh chopped flat leaf parsley 2 tbsp chopped fresh basil 4 x 100g thin-cut steaks 4 slices Parma ham, halved 450g fresh tomatoes, peeled and chopped 150ml red... 
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  • Recipe: Grilled Vegetable Couscous Salad

    Ingredients

    250g couscous
    300ml (½pt) hot vegetable stock
    1 red and 1 yellow pepper, deseeded and cut into chunks
    2 medium courgettes, trimmed and thickly sliced
    2-3 small red onions, peeled and quartered
    2 tbsp Extra Virgin Olive Oil
    3 tbsp freshly chopped coriander
    Harissa Style Dressing:
    6 tbsp Extra Virgin Olive Oil
    2 tbsp tomato purée
    4 tbsp lemon juice
    ½ tsp cayenne pepper
    2 tsp ground cumin
    Salt and Pepper

    Method

    Put the couscous into a large bowl, pour the hot stock over, stir then leave to stand until cold. Meanwhile, put all the vegetables into a bowl, add the 2 tbsp of olive oil and toss together.
    Heat a griddle pan, add a layer of vegetables and cook over a high heat until charred on the edges, remove to a plate then cook the rest of the vegetables in the same way.
    Whisk the dressing ingredients together. Fork through the couscous until fluffy then add the dressing and mix well until all the grains are coloured from the dressing. Add the cooled vegetables and coriander, then toss together and serve at room temperature.

    Difficulty: Intermediate
    Serves: 8
    Preparation Time: 20 mins
    Cooking Time: 20 mins

    This recipe from filippoberio uses:
    Extra Virgin Olive Oil

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    Rating: 4.9/10 (12 votes cast)
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    Rating: +1 (from 3 votes)
    Ingredients 250g couscous 300ml (½pt) hot vegetable stock 1 red and 1 yellow pepper, deseeded and cut into chunks 2 medium courgettes, trimmed and thickly sliced 2-3 small red onions, peeled and quartered 2 tbsp Extra Virgin Olive Oil 3 tbsp freshly chopped coriander Harissa... 
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  • Recipe: Prawn Bruschetta with Extra Virgin Olive Oil

    Ingredients

    Ciabatta loaf (approx ½)
    1 garlic clove, halved
    6 tbsp Extra Virgin Olive Oil
    4-6 tbsp Classic Pesto

    Topping :
    200g cooked and peeled, cold water prawns
    4 spring onions, trimmed and finely chopped
    ¼ red pepper, finely chopped

    Method

    1. (Topping) Roughly chop the prawns, mix with the onions, red pepper and 2 tbsp of the olive oil season with black pepper.

    2. Cut 4 or 8 slices from the ciabatta (depending on the size of loaf), slightly on the diagonal, into 2cm thick slices.

    3. Brush each side of the slices with olive oil then toast on both sides either under the grill or on a dry hot griddle pan. Rub one side with garlic.

    4. Spread the pesto over each slice then top with prawns and serve immediately.

    Difficulty: Intermediate
    Serves: 4
    Preparation Time: 10 mins
    Cooking Time: 5 mins

    This recipe uses: Extra Virgin Olive Oil

    Recipe from filippoberio

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    Rating: 4.1/10 (10 votes cast)
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    Rating: 0 (from 2 votes)
    Ingredients Ciabatta loaf (approx ½) 1 garlic clove, halved 6 tbsp Extra Virgin Olive Oil 4-6 tbsp Classic Pesto Topping : 200g cooked and peeled, cold water prawns 4 spring onions, trimmed and finely chopped ¼ red pepper, finely chopped Method 1. (Topping) Roughly chop the... 
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  • Olive Oil Gelato turns the healthy cooking ingredient into a sweet treat for hot summer days

    Accademia Italiana della Cucina delegate Orietta Gianjorio shares a recipe for a cool and healthy treat.

    Olive Oil Gelato turns the healthy cooking ingredient into a sweet treat for hot summer days

    Olive Oil Gelato (4 servings)

    Ingredients:

    • 1 cup of raw sugar
    • 1 cup heavy cream
    • 1 cup of half and half
    • 6 egg yolks
    • 1/3 cup extra virgin olive oil (Arbequina cultivar)

    Directions:
    Dissolve sugar, heavy cream, and half and half in a pot over medium heat and stir with a whisk until the sugar has melted.
    Add the beaten egg yolks in a slow but steady stream. Continue stirring with the whisk until the egg yolk is incorporated and the mixture is thick (8-10 minutes). Add the olive oil slowly but steady and stir with the whisk to combine. Using the whisk is very important for a creamy mixture.

    Put the mixture into the ice cream-maker bowl and refrigerate overnight.
    The next day, if you notice some separation stir to re-mix, and follow the ice-cream-maker directions.
    Serve and decorate with an olive or a mint leaf.

    Article source news10

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    Rating: 6.4/10 (16 votes cast)
    VN:F [1.9.22_1171]
    Rating: +3 (from 5 votes)
    Accademia Italiana della Cucina delegate Orietta Gianjorio shares a recipe for a cool and healthy treat. Olive Oil Gelato turns the healthy cooking ingredient into a sweet treat for hot summer days Olive Oil Gelato (4 servings) Ingredients:1 cup of raw sugar 1 cup heavy cream... 
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