The perfect summer BBQ sauce for your ribs, chicken, burgers, or anything else you might throw on the grill.
1/2 cup brown sugar
1 1/2 cups ketchup (use a pre-made ketchup or make your own, there are many online recipes available)
1/4 cup molasses
1 cup of dark balsamic vinegar – Traditional, Espresso, Black Currant, Dark Chocolate…or, your choice.
2 tablespoon Worcestershire sauce
2 tablespoons dry mustard
2 tablespoons Baklouti Olive Oil, UP EVOO or any fused/infused olive oil of your choice
1 small white or yellow onion, minced
2 teaspoons granulated garlic
2 teaspoons smoked paprika (mild or spicy)
2 teaspoons cayenne (optional for lover’s of heat)
2 teaspoons kosher salt
Fresh ground pepper to taste
Heat the olive oil of your choice in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything – chicken, ribs, burgers, shoes. You can literally put it on anything, and I encourage you to do so.
Makes approximately 3 cups
This chicken curry dish features our Baklouti Green Pepper Fused Olive Oil….Fruity and moderately spicy.
3 lbs. boneless chicken thighs cut into 2″ pieces
3 large onions finely chopped
1 tablespoon finely grated ginger
2 tablespoons sea salt
1⁄2 teaspoon whole mustard seed
1⁄2 teaspoon whole cumin seed
1/2 teaspoon ground cardamom
5 curry leaves (optional)
2 tablespoons garam masala
1 tablespoon turmeric
freshly ground pepper to taste
1 tablespoon garlic olive oil
3 tablespoons Baklouti Chili Fused Olive Oil (or infused olive oil or UP EVOO of choice)
1 tablespoon Honey Ginger White Balsamic
1/2 cup chicken stock – low sodium
1 cup diced tomatoes
1⁄2 cup cilantro
2 thinly sliced serrano chilies – optional
Heat Baklouti in a large heavy bottom dutch oven over medium flame. Add the mustard seed, cardamon, cumin seeds to pot. Stir until fragrant and the seeds begin to pop. Add curry leaves if using. Add finely chopped onions and cook until well browned, about 7-10 minutes
Add the ginger, garam masala, turmeric and garlic olive oil to the pot stirring well until combined. Add chicken to the pot with tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit.
Taste and adjust the seasoning.
Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.
Serve this light crisp cheese bite with your favorite champagne.
1 1/2 oz parmigiano – reggiano, finely ground in a food processor
1 1/2 oz shelled, chopped pistachios
Preheat oven to 350 degrees
Line 2 baking sheets with parchment.
Sprinkle 1 tbl of cheese on the parchment in a line 4″ long and 1″ wide. Repeat to make more lines spaced about 1 1/2″ apart (12 per sheet).
Bake one sheet at a time each for 7 minutes.
Remove each sheet from oven and and sprinkle frico with pistachios; about 1/2 tsp each.
Return to oven and bake until bubbling and golden brown; about 3-5 minutes.
Transfer the parchment to a rack and gently loosen the frico with a thin metal spatula.
Repeat with other sheet. Let cool completely before serving.
Will keep airtight in the refrigerator for up to 5 days
As Fran Lebowitz once said, “A salad is not a meal. It is a style.” Let our salad dressing compliment your style, and Enjoy!
1 tablespoon white miso
1/4 cup Persian Lime Infused olive oil
1 tablespoon dijon mustard
2 tablespoons rice wine vinegar
pinch of salt and pepper
Whisk ingredients all together and Enjoy!
Dr Mary Flynn PhD, RD, LDN, an Associate Professor of Medicine (Clinical) at Brown University, says phytonutrients found in plant-based foods are a natural source of medicine, far more effective in healing than anything we can get from a multivitamin. Watch this video to learn more about the plant-based diet and the role healthy fats, specifically extra virgin olive oil, play in absorption of vital nutrients.
Lab certified testing results for agricultural chemical residue show no chemical residues.
We are proud to be able to share with you additional scientific results pointing to the exceptional quality of our olive oils. Our provider, Veronica Foods (VF), takes great measure to produce olive oils of the highest quality -from growing, pressing, transporting and storing – and the proof is presented in the science. Today we are happy to share that the infused olive oil line at Splash of Olive, made with our UP Arbequina Extra Virgin Olive Oil from Spain, was tested by Triple-Quadrupole Gas Chromotograph and shown to have no traces of any chemicals (fertilizers or pesticides) associated with agricultural production.
In compliance with European Union Integrated Ecological Production Regulations for Multi-residual Analysis (Chemical Residue), not only do our oils comply with the strict standards of the EU for residue allowance in olives including pesticides and fertilizers but, our oils were tested to have under 0.010 mg./kg.
In other words, there are no traces of any chemicals (fertilizers or pesticides) associated with agricultural production.
Yes indeed, it appears that the olive has a contribution to make during what would appear to the layperson as the most unlikeliest of occasions – sex.
Current research has shown that a naturally occurring compound found in the olive called Lupeol acts as a contraceptive and it isn’t picky; current results show Lupeol works as a unisex contraceptive. Click the link to read more…..
This savory crepe recipe is delicious made with any of our single varietal extra virgin olive oils, or use one of our infused olive oils – Tuscan Herb, Milanese Gremolata, Herb de Provence, etc. – to bring an herbaceous quality to your dish.
2 large eggs
1 1/4 cups whole milk
1 cup flour
1 tablespoon + 2 teaspoons UP Extra Virgin Olive Oil
Pinch kosher salt
1 tablespoon minced fresh herbs, such as parsley and/or basil
In a blender add the wet ingredients including 1 tablespoon of olive oil and pulse to combine. Add the flour, salt and herbs. Pulse again to fully incorporate the dry into the wet. Scrape the sides once during the process to loosen any dry flour and pulse until thoroughly mixed.
Heat a nonstick 10″ pan over medium heat 2 teaspoons UP Extra Virgin Olive Oil. Wipe out the oil until just a sheen is left in the pan. Pour approximately 4 tablespoons of crepe batter into the hot pan, and while holding the handle, swirl the batter to create a round crepe that covers the entire bottom of the pan. Cook for about 1 minute over medium heat and then carefully flip to cook the crepe on the other side for another 30 seconds or so. Set finished crepes aside while making the filling
3 teaspoons UP extra-virgin olive oil or infused oil such as Tuscan Herb, Herb de Provence, or Milanese Gremolata
2 large shallots, about 1/4 cup minced
4 cups packed fresh spinach leaves
sea salt and freshly ground black pepper
For the crepe filling, heat a 12″ skillet over medium heat. Add the olive oil and shallots. Cook the shallots until translucent, about 3 minutes. Add the spinach to the shallots and cook until soft, another
3minutes. Season with salt and pepper. Remove to a covered bowl to keep warm.
1 tablespoon UP Extra Virgin Olive Oil
4 large hen eggs
Heat the oil in a nonstick 10″ skillet over medium heat. Cook the eggs until the desired doneness. Sunnyside up is preferable. Set aside
4 ounces Gruyere cheese or any other type melting cheese, shredded
4 eggs cooked sunny side up, poached, or however you like them
additional salt and pepper to taste
1 tablespoon UP Extra Virgin Olive Oil
Wipe clean the 10″ non-stick pan. Place each crepe on a clean work surface and sprinkle the cheese over the center of the crepe. Add a quarter of the warm spinach mixture on top of the cheese, and add an egg over the top of the spinach. Fold four sides of the crepe edge into make a square that leave the yolk exposed on top. Heat the pan over medium. Add the olive oil to the skillet and place each constructed crepe back into the pan to gently brown the bottom and melt the cheese. About 3 minutes per crepe. Season and serve immediately.
The portobello mushroom is an excellent source of the B vitamins, riboflavin, niacin, and pantothenic acid and a good source of the dietary mineral phosphorus.
6 portobello mushrooms
1/2 pound jumbo lump crab meat
12 ounces baby spinach
2 large roasted red peppers, sliced
1 cup grated fontina cheese
4-5 cloves garlic, sliced thin
1/4 cup white wine
2 tablespoons any single varietal UP EVOO
Salt and pepper to taste
Heat a saute pan over medium high then add garlic. Saute for 1-2 minutes, then add roasted peppers and cook for 1 minute.
Add white wine and let it reduce by half, 3 to 4 minutes. Add spinach, salt, and pepper. Cook just until spinach wilts, then remove from heat and let cool.
Preheat grill to medium high and brush grates with oil. Remove stems from mushrooms, drizzle the caps with olive oil and season with salt and pepper. Grill 5 minutes per side until cooked through. Let cool 5 minutes.
Fold together crab meat and fontina cheese and stuff the mushrooms with the mixture. Place on a sheet pan and put the pan on the grill to heat through and melt cheese, about 5 minutes
Drizzle with our Truffle Oil for an added rich and savory finish.