1/2 cup garlic infused extra-virgin olive oil, divided
1/4 cup finely grated parmesan cheese
Kosher salt and freshly ground black pepper
1 egg yolk
1 tablespoon juice from 1 lemon
1 teaspoon Worcestershire sauce
Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.
Splash of Olive’s supplier of extra virgin olive oils, Veronica Foods, Inc., goes above and beyond other suppliers to promote and ensure the quality and integrity of olive oil production. Below is a copy of an Agricultural Management Statement to declare the absence of pesticide and herbicide treatment on the trees and olives which produced our Nocellara and Biancolilla extra virgin olive oils, from Italy. Because of Veronica Foods’ focus on relationships with quality producers, and a focus on quality over quantity, Splash of Olive is a source you can trust for your extra virgin olive oils.
With Lemon, and Garlic Olive Oil Garlic Roasted Potatoes.
1 1/2 pounds boneless skinless chicken breast cut in 1″ pieces
1 cup whole milk plain yogurt
1/3 cup garlic olive oil
juice from half a lemon
1 tablespoon oregano white balsamic
2 teaspoons kosher salt
fresh ground pepper to taste
Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.
To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.
If grilling, place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered.
If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6 minutes and then turn the broiler on for an additional 4 minutes of broiling. Turn the chicken to brown each side. Serve immediately
Olive Oil Roasted Lemon Garlic Potatoes
2 pounds waxy skin potatoes cut in half (or quarters if large)
1/2 cup lemon olive oil
5 cloves fresh garlic, minced
3 tablespoons oregano white balsamic
1/2 cup chicken stock or water
2 teaspoons kosher salt
fresh ground pepper to taste
finely chopped fresh parsley (optional)
Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley.
Serves 6 as a side dish
Warm your tummy with this simple and delicious pasta dish.
4 tablespoons Wild Mushroom & Sage infused Olive Oil
6 fresh sage leaves, cut in thin strips
2 oz. pancetta thinly sliced (optional)
1 tablespoon fresh lemon juice
1/3 cup grated Pecorino Romano
kosher salt and fresh ground pepper to taste
12 oz. dry pasta of choice, cooked al dente in lightly salted water
While your pasta cooks add the olive oil to a large saute pan over medium heat. Add sage leave strips and (pancetta if using). Fry for a couple of minutes until the sage and pancetta strips are crispy but not burnt. Add the lemon juice and whisk. Set aside. Drain the pasta but leave a fair amount of cooking water in the pasta. Add the wet pasta to the saute pan and return to heat tossing to coat and thicken the sauce. Test for seasoning, adding fresh ground pepper and additional salt if desired, and serve immediately.
Dark Chocolate Fondue with Blood Orange Agrumato & Aged Balsamic
- 1 pound dark chocolate chips or whole bars chopped coarsely
- 1 cup heavy cream
- 1/2 cup milk
- 2 Tbs. Blood Orange Agrumato Olive Oil
- 1 Tbs. Fresh Orange Zest
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 2 tablespoons Tangerine Dark Balsamic or Traditional, Vanilla, Cherry, etc…
- Cookies, Fruit, marshmallows or pound cake, for serving
Special equipment: 6-quart slow cooker
Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Whisk in the balsamic just before serving.
Serve with cookies, cut up fruit, marshmallows or pound cake.
This tangy, vibrant chimichurri will illuminate dishes such as grilled or roasted meats, roasted vegetables, starchy dishes, and even seafood. There are no rules about when or where you can use this versatile condiment to bring a splash of flavor and pleasing contrast to your culinary creations.
2 cups packed fresh Italian parsley leaves
4 medium garlic cloves, peeled and smashed
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/4 cup pinot noir red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup Certified UP Extra Virgin Olive Oil
Place the ingredients in to the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. Freezes well for future use.
Use over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, and over hummus.
Makes about 1 1/2 cups of condiment.
Delicate and delicious! These cookies are great to have around during the holidays.
3 cups unbleached organic flour
2 cups granulated cane sugar
1 teaspoon salt
2 teaspoons baking powder
2 finely grated orange peel
1 cup Blood Orange (fused) Agrumato Olive Oil
2 large room temperature eggs, whisked
2 tablespoons fresh squeezed orange juice
Powdered sugar for garnish
Preheat the oven to 350 F.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.
In a separate bowl whisk together the flour and remaining dry ingredients.
Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain.
Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes.
Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar.
Yields about 48 cookies
Melgarejo, is one of our provider’s exclusive partner estates, and one of the most celebrated mills in the world. They just sent these photos and videos of the new harvest to share with you. We’re extremely excited about the quality coming from their estate and other partner estates in the Northern Hemisphere. We look forward to having their award winning oil soon.
Just *SOME* of the amazing pairings possible for salads, sautes, marinades and finishing.
Passion Fruit + Blood Orange EVOO
Gravenstein Apple + Rosemary EVOO
Lemon White Balsamic + Tuscan Herb EVOO
Honey Ginger White Balsamic + Persian Lime EVOO
Lemon Balsamic + Basil EVOO
Peach White Balsamic + Tuscan Herb EVOO
Grapefruit White Balsamic + Lemon EVOO
Blackberry Ginger Balsamic + Persian Lime EVOO
Dark Chocolate Balsamic + Blood Orange EVOO
Dark Chocolate Balsamic + Chipotle EVOO
Espresso Balsamic + Lemon EVOO
Tangerine Balsamic + Blood Orange EVOO
Lemon Balsamic + Mushroom Sage EVOO
Blueberry Balsamic + Lemon EVOO
Red Apple Balsamic + Roasted Walnut Oil
Red Apple Balsamic + Hojiblanca EVOO
Fig Balsamic + Garlic EVOO
Grapefruit White Balsamic + Herbes de Provence EVOO
Pomegranate Balsamic + Persian Lime EVOO
Strawberry Balsamic + Lemon EVOO
Lavender Balsamic + Herbes de Provence EVOO
Cinnamon Pear Balsamic + Roasted Walnut Oil
Black Cherry Balsamic + Lemon EVOO
Espresso Balsamic + Blood Orange EVOO
Oregano White Balsamic + Garlic EVOO
Oregano White Balsamic + Lemon EVOO
Jalapeno White Balsamic + Garlic EVOO
Jalapeno White Balsamic + Chipotle EVOO
Traditional Balsamic + ANY EVOO
Coconut White Balsamic + Butter EVOO = Coco-butter
Coconut White Balsamic + Lime EVOO
Coconut White Balsamic + Roasted Sesame Seed Oil
1 Part Lemon Balsamic + 1 Part Butter EVOO + 1 Part Garlic EVOO
Garlic EVOO + Butter EVOO
Pomegranate + Garlic EVOO
Vanilla Balsamic + Blood Orange EVOO
Chocolate Balsamic + Espresso Balsamic
Chocolate Balsamic + Coconut White Balsamic
Coconut White Balsamic + Lemon EVOO
Lavender Balsamic + Lime EVOO
Raspberry Balsamic + lemon EVOO
Mango Balsamic + Blood Orange EVOO