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Chefs' Olive Mix Recipes

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Stacked Caprese Salad

 

Ingredients:

Directions:

  • Cut a thin slice from the bottom of the tomatoes, so the tomatoes don’t fall over.
  • Remove the hard core from the top of the tomatoes where the stem was but leave the top intact.
  • Slice each cheese ball into 3 even slices. Remove the round ends so things stack easily.
  • Slice each tomato in to 4 even slices.
  • Season tomato with salt and pepper.
  • Stack the salad starting with the bottom slice of tomato a slice of cheese, repeat this and finish with the top of the tomato last.
  • Drizzle the olive oil and vinegar around the plate.
  • Garnish with basil and croutons.

Serves 4

©Marvin Martin/Cuisine Privee (Napa, CA)

 


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Lemon & Arbosana Extra Virgin Olive Oil Sorbet

 

Ingredients:

  • 1 ¾ cup water
  • 1 ½ cup sugar
  • 1 ½ cup lemon juice
  • 3 tablespoons lemon zest
  • ½ teaspoon sea salt
  • 1 egg white whisked until foamy
  • 1 ½ cup Arbosana Extra Virgin Olive Oil

Directions:

  • In a noncorrosive pot bring the sugar and water to a rolling boil, remove from heat and chill.
  • Whisk the remaining ingredients into the sugar syrup.
  • Freeze in your ice cream machine according to its direction for sorbet.

©Marvin Martin/Cuisine Privee (Napa, CA)

 


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Chilled Sesame Garlic Salmon & Spinach Salad

 

Ingredients:

Directions:

  • In a large sauté pan cook the shallots with 2 tablespoons of garlic olive oil, 1 tablespoon of the sesame oil, season with sea salt and ground black pepper.
  • Add all the spinach at once and cook on medium heat until completely wilted.
  • Strain and chill.
  • Rinse the pan and return to medium high heat. Add 3 tablespoons of Hojiblanca extra virgin olive oil, 1 teaspoon sesame oil and 1 teaspoon garlic olive.
  • Add the sesame seeds, salt, pepper and Salmon pieces sauté until just cooked through, add lemon zest and juice. Chill.
  • Arrange the spinach on a platter and mound the Salmon on top.
  • Garnish with chives and blossoms.
  • Add a few hot chile flakes if you like.

©Marvin Martin/Cuisine Privee (Napa, CA)

 


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Smokey Corn and Heirloom Tomato Relish

 

Ingredients:

  • 4 cups fresh corn kernels, white and yellow
  • Olive Wood Smoked Olive Oil
  • Garlic Olive Oil
  • Chipotle Olive Oil
  • 1 cup seeded and diced Anaheim Chiles
  • 1 medium red bell pepper, seeded and diced
  • 1 cup red onion, diced
  • 1 ½ cup Heirloom Tomatoes, seeded and diced. The more colors the better.
  • 6 green onion sliced thin, both white and green parts
  • 1 Tablespoon ground Cumin
  • Sherry Reserva Wine Vinegar
  • The zest and juice from one lemon and one lime
  • Sea salt & black pepper to taste

Directions:

  • Using a large skillet on medium high heat, cast iron is best, add the oils.
  • Once the oils are hot add the chicken or shrimp, shallot, mushrooms and sauté for 3 minutes.
  • Stir When the oil is very hot add the corn, chiles, and cumin. Sauté until the corn and chiles get some color, a little blackened is good.
  • Remove the skillet from the heat and add the remaining ingredients, chill.

This relish is great on grilled or roasted meats, seared Halibut or in a pasta salad.

©Marvin Martin/Cuisine Privee (Napa, CA)

 


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Tom Kha Gai Thai Coconut Soup

 

Ingredients:

  • Persian Lime Orange Olive Oil
  • Garlic Olive Oil
  • Thai Lemongrass-Mint White Balsamic
  • 2 cups raw chicken or shrimp cut into small pieces
  • 1/2 cup sliced mushrooms, I like Shitake for this soup
  • 1 large shallot, chopped
  • 4 cups unsweetened coconut milk
  • 4 cups chicken or vegetable stock
  • 3 tablespoons Thai fish sauce
  • 1/8 cup lime juice
  • 3 Thai chilies, split
  • 1 fresh Serrano chili pepper, sliced
  • 2 one-inch pieces of lemongrass, smashed
  • 3 large slices of fresh ginger root
  • 1 large Kaffir lime leaf
  • Sea salt & black pepper to taste
  • 1/4 cup Cilantro leaves & Thai Lemongrass-Mint balsamic for garnish

Directions:

  • Add 3 tablespoons of the lime olive oil & 2 tablespoons of the garlic olive oil to a large pot on medium heat.
  • Once the oils are hot add the chicken or shrimp, shallot, mushrooms and sauté for 3 minutes.
  • Stir in the remaining ingredients (except the garnish) and simmer on low heat for 8 minutes.
  • Check the seasoning and add salt and pepper if needed.
  • Garnish with cilantro and drizzle with the balsamic and more lime oil.

Serves 6

©Marvin Martin/Cuisine Privee (Napa, CA)

 


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Upside Down Almond and Blood Orange Olive Oil Cake

 

Ingredients:

  • 3 large eggs
  • 2 cups sugar
  • 1 3/4 cups Blood Orange Olive Oil
  • 1 cup 2% milk
  • 1/2 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup blanched & slivered almonds
  • 2 large blood or Cara-Cara oranges - peal cut away and sliced to 1/4 inch discs
  • Cara Cara Orange-Vanilla White Balsamic
  • 2 cups of your favorite berries

Directions:

  • Put the almonds and 1/4 cup of the flour in a food processer and pulse until you have a fine meal.
  • Whisk together the remaining flour, baking soda & powder, salt, whisk in the almond meal.
  • hisk together the eggs, sugar, orange olive oil, milk and vanilla until smooth.
  • Mix the flour mixture into the wet mixture until fully incorporated.
  • Spray 2 eight-inch nonstick cake or spring form pans with no stick spray. Line the bottom of the pans with a parchment circle.
  • Arrange the orange discs in the bottom of the pans.
  • Slowly add the batter so you don’t disturb the orange slices.
  • Bake in the center of a preheated 350 degrees oven for 45 minutes.
  • Let the cakes cool for 10 minutes.
  • Invert the cakes and remove the parchment.
  • Cut each cake into 8 pieces, garnish with berries and drizzle with the balsamic vinegar.

Serves 8

©Marvin Martin/Cuisine Privee (Napa, CA)

 


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Guerrero Mexican Style Grilled White Corn

 

Ingredients:

Directions:

  • Brush the corn cobbs with the lime olive oil and massage with the salt & pepper.
  • Grill the corn until charred a little all over.
  • Roll the warm cobbs in the cheese so it sticks.
  • Stack the cobbs on a serving platter, drizzle with the balsamic, top with the remaining cheese.

Serves 6

©Marvin Martin/Cuisine Privee (Napa, CA)

 


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Sous Vide Cilantro-Roasted Onion Chicken

 

Ingredients:

  • 12 skinless – boneless chicken thighs, washed and patted dry with paper towels
  • 3 cups frozen pearl onions, cleaned up – cut off any remaining root and onion “papers”
  • 3 tablespoons Cilantro-Roasted Onion Olive Oil
  • 3 tablespoons Chipotle Olive Oil
  • 1 large lemon cut into ¼ inch slices
  • Sea salt & ground black pepper
  • 1/4 cup Cobrancosa Extra Virgin Olive Oil
  • 1 1/2 cups chicken stock
  • Cilantro sprigs to garnish

Directions:

  • Rub the chicken with the salt & pepper.
  • In a mixing bowl combine the chicken, the flavored olive oils and the lemon slices, give it a quick massage.
  • Scrape everything from the bowl into a “Food Saver” bag and vacuum seal with the “Food Saver” machine.
  • Cook the bag in a water bath at 140 degrees for 1 hour using a “ANOVA” water circulating wand.
  • Refrigerate until needed.
  • In a nonstick sauté pan brown the chicken and onions in the Cobrancosa olive oil then add the chicken stock and simmer for 5 minutes.
  • Move the chicken to serving bowl, top with the onion and broth.
  • Garnish with fresh cilantro sprigs.

Serves 4

©Marvin Martin/Cuisine Privee (Napa, CA)

 


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Seared White Nectarines with Lemon Yogurt

 

Ingredients:

Directions:

  • Cut each nectarine into eight wedges.
  • In a large mixing bowl toss the wedges with the olive oil, balsamic and sea salt.
  • In a large nonstick pan sauté the wedges until browned, remove from heat.
  • Cover the bottom of six dessert plates with the yogurt and arrange the wedges in circle.
  • Drizzle the plate with more of the olive oil and balsamic.
  • Garnish with mint sprigs.

Serves 6

©Marvin Martin/Cuisine Privee (Napa, CA)

 


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Ahi Poke Avocado Salad

 

Ingredients:

  • 3/4 pound sushi grade Ahi Tuna
  • 2 scallions thinly sliced on an angle
  • 2 tablespoons thinly shallot
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon Japanese Sesame Seed Oil Oil
  • 1 tablespoon Japanese soy sauce
  • 1 tablespoon Garlic Olive Oil
  • 1 tablespoon Persian Lime Olive Oil
  • 1 teaspoon Lemongrass-Mint White Balsamic
  • Sea Salt and ground black pepper to taste
  • 2 ripe but firm avocados, halved with pit and peel removed
  • Sesame seeds and Cilantro leaves to garnish
  • 4 cups crispy fried wonton strips

Directions:

  • In a mixing bowl combine all ingredients except avocado & garnishes, stir until well mixed.
  • Arrange the avocado halves on a bed of crispy fried wontons or thin strips of tortilla chips. Season with salt & pepper.
  • Spoon the Ahi mixture over the avocado halves and garnish with cilantro & sesame seeds.

Serves 4

©Marvin Martin/Cuisine Privee (Napa, CA)

 


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Fennel Blood Orange Radish Pumpkin Seed Salad

 

Ingredients:

Directions:

  • Arrange the lettuce on a serving platter.
  • Spread the fennel & red onion over the lettuce.
  • Sprinkle the orange and radish over the salad.
  • Drizzle the oil and vinegar on the salad.
  • Season with the salt and pepper.
  • Garnish with the Pepitas.

Serves 4

©Marvin Martin/Cuisine Privee (Napa, CA)

 


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Baked Halibut with Citrus-Panko-Crust

 

Ingredients - Sauce:

  • 1 cup Panko (Japanese bread crumbs)
  • 1 tablespoon finely chopped Italian parsley
  • 1 tablespoon thinly sliced green onion, white & green parts
  • 2 tablespoons finely chopped Preserved Meyer Lemon Rind
  • 1 tablespoon Garlic Infused Olive Oil
  • 1 tablespoon Gremolata Infused Olive Oil
  • 1/2 teaspoon Citron Sea Salt
  • 1/2 teaspoon ground black pepper
  • 1 extra-large egg white, well whisked
  • One fresh lemon, quartered for garnish

The fish:

  • 1 1/2 pound fresh Halibut filet cut into 4 portions.

Directions:

  • Whisk the egg white and reserve.
  • Mix the remaining crust ingredients well then stir in the whisked whites until you have a mixture that just holds together.
  • Press the moist crust mixture on the top and sides of the Halibut pieces and refrigerated until ready to bake, up to 3 hours.
  • Bake the Halibut in a preheated 375 degree oven until the crust is golden brown. Let the fish rest for a few minutes before serving.

Serving Suggestion:

  • I like to serve this fish on a bed of pasta tossed with lemon zest, chopped herbs, Hojiblanco extra virgin olive oil, and fresh ground black pepper.

©Marvin Martin/Cuisine Privee (Napa, CA)

 


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Blackberry Ginger Garlic Sauce

 

Ingredients - Sauce:

  • 4 tablespoons unsalted butter
  • 4 tablespoons chopped shallots
  • 1/2 cup Blackberry Ginger Dark Balsamic
  • 1/2 cup pork, veal, beef or chicken stock (broth)
  • 2 tablespoon light brown sugar
  • 2 teaspoons soy sauce
  • 1 teaspoon lemon juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Garlic Olive Oil
  • 1 tablespoon chopped Italian parsley
  • 1 teaspoon ground black pepper
  • 1/2 teaspoons Seasonello Sea Salt
  • Fresh black berries and Thyme for garnish

Directions:

  • In a nonstick pan melt the butter, add the shallots and sauté for 3 minutes.
  • Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer until reduced by 1/4.
  • Whisk the sauce as it cools to prevent separation.

Serves 6

Chef: Marvin Martin© (Napa, CA)

 


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Sous Vide Blackberry Ginger Garlic Pork Tender Loin

 

Ingredients - Sauce:

Special Equipment:

  • “Food Saver” or another brand vacuum sealer
  • “Anova” or another brand Sous Vide water circulator

Directions:

  • Place pork and well mixed ingredients in a vacuum seal bag and seal it.
  • Cook in 130 degrees water bath using the water circulator for 2 1/2 hours.
  • Cool in the refrigerator, it will keep for 3 days or freeze for later use.
  • When ready to eat, remove the pork from the bag and wipe clean with a paper towel.
  • Sear all the side of the pork loin until well browned and crispy.
  • Let the pork rest for 2 minutes before slicing into ½ inch thick pieces and serve with our Blackberry-Ginger-Garlic Sauce.

Chef: Marvin Martin© (Napa, CA)

 


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Thai Style Prawns

 

Ingredients - Sauce:

Ingredients-Prawns:

  • 24 large prawns
  • 24 four-inch wooden skewers soaked in water
  • Thinly sliced green onion to garnish

Directions:

  • Thread each prawn so that the prawn is flat.
  • Whisk all the sauce ingredients together.
  • Brush the prawns with a little of the sauce, saving the rest to drizzle.
  • Grill the prawns for 2 minutes on each side, stack the cooked prawns on a serving platter.
  • Drizzle with remaining sauce and garnish with green onions.

Chef: Marvin Martin (Napa, CA)

 


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Figgy Oyster Sauce

 

Ingredients:

Directions:

  • Put all ingredients in a small bowl and whisk until emulsified.
  • Open 2 dozen medium sized oysters.
  • Cover the bottom of a baking dish with rock salt, lay the oysters on the salt.
  • Spoon a little of the sauce over the oysters and bake in an oven at 325 or on a barbeque with the lid closed for 8 minutes.

Chef: Marvin Martin (Napa, CA)

 


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Traditional Balsamic Steak Sauce

 

Ingredients:

  • 4 tablespoons unsalted butter
  • 3 tablespoons chopped shallot or white onion
  • 1/2 cup Traditional Dark Balsamic
  • 2 tablespoons light brown sugar
  • 2 tablespoons Garlic Olive Oil
  • 1/2 cup beef or veal stock (broth)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 tablespoon Dijon mustard
  • Seasonello Sea Salt and ground pepper to taste

Directions:

  • In a nonstick pan on medium heat melt the butter add the shallots and sauté for a few minutes.
  • Add the remaining ingredients and bring to a boil, reduce heat to low and simmer until reduced by ¼.
  • Stir the sauce as it cools to prevent it from separating.
  • Serve with grilled or roasted beef or veal.

Chef: Marvin Martin (Napa, CA)

 


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Best Ever Caesar Salad Dressing

 

Ingredients:

  • 1 whole egg + 1 egg yolk
  • 2 medium garlic cloves
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon Seasonello Sea salt
  • 1/2 teaspoon ground black pepper
  • 2 anchovy fillets, optional - but good
  • 1/2 cup Lemon Olive Oil
  • 1/4 cup Garlic Olive Oil

Directions:

  • Place all ingredients except the olive oils in a blender and pulse until smooth.
  • With the blender running slowly add the olive oils a little at a time, scrape down the sides of the blender and pulse a few more times.
  • This dressing is best the next day and will keep in the refrigerator for up to 5 days.

Chef: Marvin Martin (Napa, CA)

 


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Balsamic Bitter-Sweet Chocolate Sauce

 

Ingredients:

Directions:

  • Melt the chocolate with the milk in a double boiler or a bowl over simmering water.
  • Whisk in the sea salt and corn syrup.
  • Gradually whisk in the balsamic.
  • Refrigerate the sauce over night before using.
  • Drizzle over ice cream, fruits or other deserts and garnish with a pinch of sea salt.

Chef: Marvin Martin (Napa, CA)

 


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White Truffle Olive Oil Deviled Eggs

 

Ingredients:

Directions:

  • Cut the eggs in half and put the yolks in a food processor
  • Add mustard, lemon juice, sea salt, pepper and truffle oil
  • Pulse the food processor, scrape down the sides and pulse some more
  • Fill the egg whites with the yolk mixture
  • Garnish the eggs with paprika, chives and sea salt

Chef: Marvin Martin (Napa, CA)

 


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Hummus with Spicy Harissa Olive Oil

 

Ingredients:

  • 3 cups cooked Chickpeas drained and a bit of cooking water reserved (Caned Chickpeas can be used, drain them and rinse well)
  • ½ cup Tahini (sesame paste) (Joyva brand is best)
  • 1/3-cup extra virgin olive oil
  • 5 large cloves of garlic
  • 3 teaspoons cumin seeds, ground and toasted
  • 6 tablespoons lemon juice
  • 2-teaspoons toasted sesame oil
  • 1/4-cup cilantro leaves
  • 1/4-cup Italian parsley leaves
  • Plenty of salt and pepper
  • Black & white sesame seeds to garnish
  • Harissa Olive Oil to garnish

Process:

  • Combine all ingredients in a food processer and pulse until you have a smooth fine texture,
  • scraping down the side of processer as needed..
  • Add cooking water as needed to make the Hummus creamy. Check seasoning again.
  • Garnish with a mix of white & black sesame seeds.

Chef: Marvin Martin (Napa, CA)

 


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Strawberry Poppers

 

Ingredients:

Instructions:

  • Cut top and bottom off each strawberry so they will balance themselves on individual serving plates(3 – 4 strawberries per plate).
  • On the larger end, cut or scoop out a portion of the strawberry.
  • Place a ½ to 1 teaspoon of cream cheese in the cut out area.
  • Squeeze a ½ teaspoon of honey on top
  • Moments before your guest enjoy them…
  • Generously drizzle our 18 Year Aged Maple Dark Balsamic on top…call it a Popper!!!

Enjoy!

Download this recipe

 


OMG - 'Oh My Greek' Salad

Our traditional Greek salad is the real deal. A wonderful mixture of crispy Romaine and Iceburg Lettuce blended with Green Peppers, 

Sliced Roma Tomatoes, Radishes, Red Onions, Fresh Mint, Pepperoncinis, Kalamata Olives and greek-salad-july-2013b.jpg

the “Best Feta Cheese You’ve Ever Tasted”.

And it's all served with our Amazing Signature Greek Dressing

Place in a bowl:

  • Mixture of 1 head of Romaine and 1/2 head of Iceberg Lettuce
  • 1 Cucumber - sliced
  • 1 Gree onion - sliced
  • 4-5 Radishes
  • 5 Scallions (or 1/2 Red Onion) - chopped
  • 4-5 Campari Tomatoes (sweet) - sliced
  • 1/4 cup of Fresh Mint - chopped
  • 1 hand full of Kalamata Olives
  • 2-4 Pepperoncinis
  • Top with the best French (or goat) Feta Cheese you can find

Dressing:

  • 1/2 cup of any of Chefs Olive Mix's mild -medium Ultra Premium EVOO's
  • 1/3 cup Chefs Olive Mix Premium Red Wine Vinegar
  • 1 teaspoon of Garlic Powder
  • 1/4 teaspoon of Salt
  • 1/4 teaspoon of Oregano
  • 1/4 teaspoon of Fresh Ground Black Pepper
  • If you don't have Fresh Mint, then add 1 Tablespoon dried Mint in the dressing before allowing to marinate.
 
Let marinate in refrigerator for at least 20 minutes to an hour. Mix well (shake) and pour over salad just before serving.
 

OPA!!!

Download this recipe

 

 

 

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This “weeknight delight” takes only 30 minutes and gives you the rich and robust flavor of its classic namesake…minus, of course, the day-and-a-half prep! So, with just 1 onion and 5 drumsticks, this Chefs Olive Mix creation is the perfect combination of fast, affordable, and “oh…so ooh-la-la!”

 

Prep Time: 5 minutes

Cook Time: 30 minutes

Serving: 2

 

Ingredients:

5-6 chicken drumsticks

1 large sliced red onion

4 Tbls of Chefs' Olive Mix Mushroom & Sage Infused Olive Oil

4 Tbls of Chefs' Olive Mix 18 Yr Aged 18 Year Aged Raspberry Balsamic

**Optional:         1 ½ - 2 cups sliced mushrooms

                              A 2nd med sized non-stick pan

                              Another 1 ½ Tbls of Mushroom & Sage Olive Oil

 

 

Instructions:

  1. Rinse drumsticks, remove skins and pat dry. (Reserve 2 skins for the pan).
  2. In a non-stick pan on med-high, place the skins and 4 Tbls of Mushroom & Sage Olive Oil.
  3. Add all drumsticks and roll to coat all sides with olive oil.
  4. Continue to roll drumsticks every 2-3 minutes for the first 10-12 minutes to brown evenly.
  5. While the drumsticks are browning, slice 1 red onion and place on top of drumsticks.
  6. Drizzle 2 Tbls Raspberry Balsamic over the chicken and onions.
  7. After cooking for a total of 20 minutes, add the remaining 2 Tbls of Raspberry Balsamic.
  8. Cover and cook for 10 more minutes (or until chicken is done).

 

**Optional: If you want to include mushrooms:

 

              - In a 2nd pan using 1 ½ Tbls Mushroom & Sage Olive Oil, sauté mushrooms.

 

              - Add the mushrooms only after the drumsticks are completely done.

  

Serve over rice and top it all off with Chefs' Olive Mix flavor packed Black Truffle Sea Salt!

 

And there you have it…Poor Man’s Coq au Vin!

 

Bon Apptite!

 

 

 


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The "Christina Gremolata" Salad

 

The "Christina Gremolata" is a  refreshing combination of Mixed Greens, Shaved Fennel, Crisp Watermelon Radishes, Chopped Cilantro then lightly dusted with Reggiano Romano Cheese and toasted Almonds served with our Signature Gremolata & Lemon Dressing.

Place in a bowl:

  • 1-2 thinly sliced or thinly julienned Fennel Bulbs
  • 3 tablespoons coarsely chopped Cilantro
  • 4 tablespoons Milanese Gremolata Infused Olive Oil
  • 2 tablespoons freshly squeezed Lemon Juice
  • 1 teaspoon Sea Salt
  • Fresh ground Pepper to taste
  • Thinly sliced Watermelon Radishes (or any other type radish)
  • 1/3 cup finely shaved Pecorino Romano
  • 6-8 cups of mostly a mix of Baby Greens and a small amound of Endive (or some type of firm greens to give structure to the delicate Baby Greens)

Instructions:

  • Place the first 7 items in a bowl and 1 tablespoon of Romano cheese and whisk together.
  • Marinate in refrigerator for 1-2 hours (if you don't have the time, immediate use is just fine too).
  • Pour over greens and toss
  • The sprinkle generously with the rest of the Romano cheese and BINGO...

You have a Christina Gremolata Original!

Happy chowing!!!

Download this recipe

 


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Martha's Vineyard Salad

This East Coast salad is made with delicate Red and Green Leaf Lettuce, Radishes, Grape Tomatoes, Red Onions, Purple Cabbage, Toasted Pine Nuts then crowned with Gorgonzola Cheese and served with our Signature Martha’s Vineyard Raspberry Maple Dressing.

Salad Mixture:

  • Red Leaf Lettuce
  • Sliced Red Onions
  • Sliced Radishes
  • Sliced Cherry Tomatoes
  • Blue Cheese or Gorgonzola
  • Toasted Pine Nuts

In a medium size measuring cup, mix equal parts of:

  • ORGANIC Arbosana (CALIFORNIA) Ultra Premium Olive Oil (or other mild/medium intensity Ultra Premium EVOO)
  • Red Raspberry Balsamic Vinegar
  • Log Cabin Maple Syrup
  • Cover the entire mixture with Tarragon
  • Add a touch of Salt and stir
  • Let marinate in the refrigerator for at least 20 minutes to an hour

Enjoy!!!

Download this recipe

 


 

Tuscan Herb Olive Oil Rubbed Roasted Italian Beef and Italian Beef Sandwiches

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This roast is delicious on its own. However, you can also slice it paper thin for Italian Beef Sandwiches....

Ingredients:

  • 5-6 pound chuck roast
  • 12 cloves garlic sliced in half
  • 1 teaspoon dried oregano
  • 1 teaspoons dried red pepper flakes 
  • sea salt and fresh ground pepper to taste
  • 1/4 cup Tuscan Herb (Organic) Olive Oil
  • 2 cups beef stock or broth
  • pickled vegetables

Instructions:

  • Preheat the oven to 425.
  • Cut 24 slits in to all sides of the roast and insert garlic slivers in to each slit.
  • Liberally slather the roast with Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt.
  • Place the roast onto a rack set in a roasting pan. Roast at 425 F. in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan.
  • Cover the roast with foil and reduce the heat to 300 F. Slow roast for an additional 3 hours covered with foil. 
  • Serve the warm sliced meat dunked in to the seasoned roasting broth, on sturdy rolls with pickled vegetables and or peppers and a drizzle of Tuscan Herb Olive Oil to finish.

 

Enjoy!

 

 

Roasted Beet Salad with Goat Cheese and Toasted Pecans

A treat for any beet lover!

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Ingredients:

  • 1 1/2 pounds fresh beets
  • 8 oz. Chevre (fresh goat cheese)
  • 6 cups baby arugula or mixed greens
  • 1 cup whole pecans, toasted
  • 1/4 cup + 2 tablespoons Cranberry-Pear White Balsamic Vinegar
  • 1 tablespoon good quality grainy mustard 
  • fresh ground pepper to taste
  • 1/3 cup + 2 tablespoons ORGANIC Arbosana (CALIFORNIA) (or other mild intensity Ultra Premium EVOO)

Serves 6-8 generous portions

Instructions: 

  • Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water.
  • Roast for 1 hour or until tender when pierced through with a knife.
  • Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red.
  • Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside.
  • In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined.
  • Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified.
  • Add freshly ground pepper and sea salt to taste. 
  • Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette.
  • Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.

 

Enjoy!

 

French Feta and Tomato Basil Fettuccini

This combination of flavors will make your taste buds sing!

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Ingredients:

  • Gluten Free Tomato Basil Fettuccini (1 package – 12oz) (you can find this in our store)
  • Chefs' Olive Mix French Feta Cheese
  • 3 tablespoons Tuscan Herb (Organic) Olive Oil
  • 1/3 cup of Roasted Peppers
  • 1/4 cup of pine nuts
  • Truffle Sea Salt 
  • Fresh ground Black Pepper to taste 

Instructions:

  • Boil the Fettuccini as directed (about 10 minutes) taking care not to overcook it.
  • Rinse the Fettuccini using cool water stop it from cooking. (Gluten free pasta can get mushy very easily). 
  • Allow pasta to drain.
  • In a frying pan, add 2 tablespoons of Tuscan Infused Olive Oil and heat at medium for about 45 seconds. 
  • Add roasted peppers and heat for about 1-2 minutes on medium.
  • Add pasta, toss, cover and continue to heat for a minute on medium high.
  • Then toss and cover again for another minute on medium high.
  • Once the pasta is plated, generously crumble Chefs' Olive Mix French Feta Cheese over top, sprinkle with toasted pine nuts, salt and pepper to taste.


Enjoy!

 

Thai Lemongrass-Mint Mojito

Treat yourself to this delightful refreshment this summer.

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Ingredients: 

  • 8 ounces of rum (your choice)
  • 12 mint sprigs (or spearmint) 8 of them should be roughly broken apart
  • 5 tbsp of fresh lime juice
  • 2 tbsp of Thai Lemongrass-Mint White Balsamic
  • 3 Tbsp of sugar
  • Club Soda
  • 4 slices lime
  • Serves approximately 8

 

Instructions: 

  • Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice, Thai Lemongrass Mint White Balsamic and sugar.
  • Shake well and serve over ice in a high ball glass.
  • Top off each glass with a splash of club soda and a sprinkle of raw cane sugar.
  • Garnish each with a slice of lime and a sprig of mint.

 

Enjoy!

 

 

 

 

 

 

Grilled Salsa

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Slice and dice these classic summer snackables for a grilled salsa that will knock your socks off!

Ingredients:

 

 

Instructions:

Grill with Garlic Infused Olive Oil and Baklouti Green Chili Infused Olive Oil, and top with Coconut White Balsamic.

Enjoy!