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Month: May 2017

Lemon Bars with Olive Oil & Sea Salt

Lemon Bars with Olive Oil & Sea Salt

We like to use Calivirgin Lusty Lemon Olive Oil

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Lemon Bars with Olive Oil & Sea Salt
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Course Dessert
Servings
24 bars
Ingredients
For the Crust
  • 1 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tbsp confectioners sugar
  • 1 tsp finely grated lemon zest
  • 1/4 tsp fine sea salt
  • 10 tbsp unsalted butter
For the curd
  • 4-6 lemons
  • 1 1/2 cups granulated sugar
  • 2 large eggs plus 3 yolks
  • 1 1/2 tsp cornstarch
  • 1 pinch fine sea salt
  • 4 tbsp cold unsalted butter cut into cubes
  • 1/4 cup Calivirgin Lusty Lemon Olive Oil
  • confectioners sugar for sprinkling
  • fine sea salt for sprinkling
Course Dessert
Servings
24 bars
Ingredients
For the Crust
  • 1 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tbsp confectioners sugar
  • 1 tsp finely grated lemon zest
  • 1/4 tsp fine sea salt
  • 10 tbsp unsalted butter
For the curd
  • 4-6 lemons
  • 1 1/2 cups granulated sugar
  • 2 large eggs plus 3 yolks
  • 1 1/2 tsp cornstarch
  • 1 pinch fine sea salt
  • 4 tbsp cold unsalted butter cut into cubes
  • 1/4 cup Calivirgin Lusty Lemon Olive Oil
  • confectioners sugar for sprinkling
  • fine sea salt for sprinkling
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Instructions
  1. Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
  2. To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
  3. While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
  4. In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won’t activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
  5. When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.
Recipe Notes

Recipe courtesy of Melissa Clark - Featured in the NY Times

Honey Glazed Salmon with Citrus Avocado Salsa

Honey Glazed Salmon with Citrus Avocado Salsa

We like to use Calivirgin Blood Orange Olive Oil

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Honey Glazed Salmon with Citrus Avocado Salsa
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Course Main Dish
Servings
4
Ingredients
  • 4 salmon filets (approx. 6 oz each)
  • 8 tsp honey
  • 8 tsp flour
  • 2 tbsp Calivirgin Blood Orange Olive Oil
  • sea salt and pepper for seasoning
The Salsa
  • 1 large hass avocado diced
  • 1/3 cup red onion, chopped
  • 1 tsp naval orange zest after zesting
  • 2 small navel oranges peeled and segmented after zesting
  • 1 tsp lime zest juice lime after zesting
  • 2 tbsp fresh lime juice
  • 1 clove garlic minced
  • 3 tbsp cilantro chopped
  • sea salt and pepper for seasoning
Course Main Dish
Servings
4
Ingredients
  • 4 salmon filets (approx. 6 oz each)
  • 8 tsp honey
  • 8 tsp flour
  • 2 tbsp Calivirgin Blood Orange Olive Oil
  • sea salt and pepper for seasoning
The Salsa
  • 1 large hass avocado diced
  • 1/3 cup red onion, chopped
  • 1 tsp naval orange zest after zesting
  • 2 small navel oranges peeled and segmented after zesting
  • 1 tsp lime zest juice lime after zesting
  • 2 tbsp fresh lime juice
  • 1 clove garlic minced
  • 3 tbsp cilantro chopped
  • sea salt and pepper for seasoning
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Instructions
  1. Preheat oven to 350 degrees. Working with 2 salmon fillets at a time, sprinkle tops of fillets with salt and pepper, then drizzle tops with 1 tsp honey and rub over salmon to evenly cover, then sprinkle tops with 1 tsp flour and spread to cover.
  2. Heat a large skillet over medium-high heat. Add 1 Tbsp olive oil, once oil is hot add 2 salmon fillets to pan and cook until bottom is golden brown, about 2 minutes. While they cook, sprinkle tops of fillets in pan with salt and pepper then drizzle and rub top with 1 tsp honey and 1 tsp flour. Carefully rotate salmon and cook until bottom is golden, about 2 minutes longer. Repeat process with remaining 2 fillets.
  3. Lightly spray a baking sheet with non-stick cooking spray then transfer salmon to baking sheet. Bake in preheated oven until cooked through, about 7 - 10 minutes longer (cook time will vary depending on thickness of salmon). Serve warm with citrus avocado salsa
  4. The Salsa: Add all ingredients to a medium bowl and gently toss, while seasoning with salt and pepper to taste.
Recipe Notes

Recipe courtesy of Jaclyn @ Cooking Classy

Simple Basil Pesto

Simple Basil Pesto

We like to use Calivirgin Bountiful Basil Olive Oil

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Simple Basil Pesto
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Servings
1 1/2 cups
Ingredients
  • 1 cup basil leaves
  • 2 tbsp pine nuts
  • 1 garlic clove
  • 1/4 cup grated parmesan cheese
  • 1/3 cup Calivirgin Bountiful Basil Olive Oil
  • salt and pepper, to taste
Servings
1 1/2 cups
Ingredients
  • 1 cup basil leaves
  • 2 tbsp pine nuts
  • 1 garlic clove
  • 1/4 cup grated parmesan cheese
  • 1/3 cup Calivirgin Bountiful Basil Olive Oil
  • salt and pepper, to taste
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Instructions
  1. First, add 1 cup of packed basil leaves into a food processor. Then process until coarsely blended.
  2. Add in pine nuts, clove of garlic, Parmesan cheese, olive oil, and salt and pepper for seasoning. Then process until blended.
  3. Drizzle more olive oil while processing to reach desired consistency.
  4. Serve over pasta, chicken, slicred bread or steamed vegetables.
Calivirgin Hummus

Calivirgin Hummus

You could use any Calivirgin Flavored Olive Oil for this but we like to use Calivirgin Guilty Garlic Olive Oil 

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Calivirgin Hummus
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Course Appetizer
Servings
10-12
Ingredients
  • 1 15oz can chickpeas drained, reserve 2-3 tbsp liquid as ingredient
  • 2 garlic cloves
  • 1/4 cup Calivirgin Olive Oil of your choice plus more for drizzling
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 1/4 cup Tahini sesame paste
  • 1 teaspoon sumac
  • 1 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1 tsp salt
Course Appetizer
Servings
10-12
Ingredients
  • 1 15oz can chickpeas drained, reserve 2-3 tbsp liquid as ingredient
  • 2 garlic cloves
  • 1/4 cup Calivirgin Olive Oil of your choice plus more for drizzling
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 1/4 cup Tahini sesame paste
  • 1 teaspoon sumac
  • 1 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1 tsp salt
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Instructions
  1. Drain in a sieve and reserve liquid from the Chickpeas or Garbanzo beans and rinse with cold water.
  2. Place lemon juice, Tahini and garlic in the bowl of a food processor and blend until smooth. Add the Chickpeas (also known as Garbanzo Beans) with the salt, pepper, cumin, sumac into the processor and blend.
  3. Slowly add the Calivirgin Oil until the mixture is smooth. Add the reserved liquid, a Tablespoon at a time until the hummus is to the desired consistency.
  4. Serve on pitas, crackers, veggies, or sandwiches. Adjust seasonings and more olive oil as you like!
Recipe Notes

Hint - Try Calivirgin's many flavors of Olive Oil to give the hummus a personalized taste. For your personal preference, add 1 to 2 teaspoons of perhaps Guilty Garlic, Hot Virgin Jalapeno, or Bountiful Basil. A little of the Lusty Lemon will also add a nice twist. Be adventurous with this classic recipe.

Recipe by Carole

Mashed Potatoes with Garlic Olive Oil

Mashed Potatoes with Garlic Olive Oil

We like to use Calivirgin Guilty Garlic Olive Oil or Calivirgin White Truffle Olive Oil

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Mashed Potatoes with Garlic Olive Oil
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Course Side Dish
Servings
4-6
Ingredients
  • 1 1/2 pounds Yukon gold potatoes peeled and quartered
  • 1 tbsp sea salt plus more to taste
  • 1/4 cup Calivirgin Guilty Garlic olive oil
  • 2-3 cloves garlic, smashed and peeled
  • fresh ground pepper to taste
  • flat leaf parsley chopped (optional)
Course Side Dish
Servings
4-6
Ingredients
  • 1 1/2 pounds Yukon gold potatoes peeled and quartered
  • 1 tbsp sea salt plus more to taste
  • 1/4 cup Calivirgin Guilty Garlic olive oil
  • 2-3 cloves garlic, smashed and peeled
  • fresh ground pepper to taste
  • flat leaf parsley chopped (optional)
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Instructions
  1. Cover the potatoes with cold water by 1 inch in a stockpot. Add salt and bring to a boil. Partially cover and simmer until very tender, about 15 minutes depending on their size. Reserve 1 cup of cooking water and drain.
  2. Meanwhile in a small pot on very low heat, cook the olive oil with the garlic cloves. Cook for 20 minutes keeping an eye to make sure the garlic does not burn. The garlic cloves should gradually turn a deep gold. Remove and discard the garlic.
  3. Return the drained potatoes to the pot, add the garlicky olive oil, pinch of sea salt and fresh black pepper. Mash with a potato masher or fork. Add the reserved cooking water as needed, a tablespoon at a time, to loosen the mash. Beat in the parsley if using. Serve.
Recipe Notes

Recipe Courtesy of Ann @ Cook for your Life

Spicy Jalapeno Shrimp

Spicy Jalapeno Shrimp

We like to use Calivirgin Hot Virgin Jalapeno or Jalapeno Garlic Olive Oil

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Spicy Jalapeno Shrimp
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Servings
6
Ingredients
  • 2 1/2 pounds Jumbo shrimp
  • 1 bunch cilantro rinsed, stemmed and coarsely chopped
  • 4 to 8 jalapeno peppers seeded and coarsely chopped (for hotter shrimp leave the seeds in)
  • 1 bunch scallions both white and green parts, trimmed and coarsely chopped
  • 5 cloves garlic 3 cloves coarsely chopped, 2 cloves minced
  • 1 1/2 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp freshly ground pepper
  • 1/2 cup Calivirgin Jalapeno or Jalapeno Garlic olive oil
  • 1/2 cup fresh lime juice
  • 8 tbsp salted butter
  • lime wedges for serving
Servings
6
Ingredients
  • 2 1/2 pounds Jumbo shrimp
  • 1 bunch cilantro rinsed, stemmed and coarsely chopped
  • 4 to 8 jalapeno peppers seeded and coarsely chopped (for hotter shrimp leave the seeds in)
  • 1 bunch scallions both white and green parts, trimmed and coarsely chopped
  • 5 cloves garlic 3 cloves coarsely chopped, 2 cloves minced
  • 1 1/2 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp freshly ground pepper
  • 1/2 cup Calivirgin Jalapeno or Jalapeno Garlic olive oil
  • 1/2 cup fresh lime juice
  • 8 tbsp salted butter
  • lime wedges for serving
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Instructions
  1. Rinse the shrimp under cold running water and then drain and blot them dry with paper towels. Peel and devein the shrimp. Thread the shrimp onto 2 parallel skewers, using 2 skewers for each kebab. Arrange the kebabs in a nonreactive baking dish.
  2. Set aside 3 tablespoons of the cilantro for the garlic cilantro butter. Place the remaining cilantro, the jalapenos, scallions, chopped garlic, salt, black pepper, and cumin in a food processor and finely chop. With the machine running, add the olive oil and lime juice through the feed tube and puree to a bright green paste. Pour this marinade over the shrimp and let them marinate in the refrigerator, covered, for 30 minutes, turning the kebabs several times so they marinate evenly.
  3. Melt the butter in a saucepan over medium heat. Add the minced garlic and the 3 tablespoons of reserved cilantro and cook until the garlic is fragrant and sizzling, but not browned, about 2 minutes. Keep the garlic cilantro butter warm until ready to use.
  4. Set up the grill for direct grilling and preheat to high.
  5. When ready to cook, brush and oil the grill grate. Drain the marinade from the shrimp kebabs and discard the marinade. Place the shrimp kebabs on the hot grate and grill until just cooked through, 1 to 3 minutes per side, basting with the garlic cilantro butter. When done, the shrimp will turn pinkish white and feel firm to the touch. Transfer the grilled shrimp to a platter or plates, pour any of the remaining butter sauce over them, and serve with the lime wedges.
Recipe Notes

Recipe Courtesy of Steve @ BBQ.net

Olive Oil Bundt Cake

Olive Oil Bundt Cake

We like to use Calivirgin Premium Extra Virgin Olive Oil

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Olive Oil Bundt Cake
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Course Dessert
Servings
10
Ingredients
  • 8 eggs
  • 1 1/2 cups sugar
  • 1 2/3 cups Calivirgin Premium Olive Oil
  • 1 lemon zested
  • 3 cups all-purpose flour
  • 2 tbsp baking powder
  • 1 tsp salt
Course Dessert
Servings
10
Ingredients
  • 8 eggs
  • 1 1/2 cups sugar
  • 1 2/3 cups Calivirgin Premium Olive Oil
  • 1 lemon zested
  • 3 cups all-purpose flour
  • 2 tbsp baking powder
  • 1 tsp salt
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Instructions
  1. Preheat oven to 325 degrees.
  2. Grease a bundt pan with butter, then with flour, tapping out excess. Beat the eggs for 30 seconds.
  3. Slowly add the sugar and beat on medium speed until mixture is quite foamy and pale, about 3 minutes. With motor on slowly drizzle in olive oil, then mix in the lemon zest.
  4. In a separate bowl, combine the flour, baking powder and salt. On low speed, gradually add the flour mixture to the egg mixture and beat just until combined and no lumps. Pour into prepared pan.
  5. Bake for 45-50 minutes in centre of oven. Cake should be done when toothpick inserted comes out clean and cake should look golden and spring back when touched.
  6. Let cool in pan for 5 minutes then tip out onto cooking rack.
  7. Optional - Top with mascarpone cheese or whipped cream. You can also make a quick glaze for this cake with some citrus juice and powdered sugar.
Grilled Artichoke

Grilled Artichoke

We like to use Calivirgin Lusty Lemon Olive Oil

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Grilled Artichoke
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Prep Time 10 minutes
Cook Time 35 minutes
Servings
4
Ingredients
  • 2 Large Artichokes sliced in half
  • 4 tbsp Calivirgin Lusty Lemon Olive Oil
  • 1 tbsp Minced Garlic
  • salt and pepper, to taste
  • pinch paprika
Prep Time 10 minutes
Cook Time 35 minutes
Servings
4
Ingredients
  • 2 Large Artichokes sliced in half
  • 4 tbsp Calivirgin Lusty Lemon Olive Oil
  • 1 tbsp Minced Garlic
  • salt and pepper, to taste
  • pinch paprika
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Instructions
  1. Cut the artichokes in half and then boil submerged in water for 25 minutes.
  2. Remove artichokes, drain water and place on a plate face up. Use a spoon to remove the inedible leaves and furry part.
  3. In a small bowl mix the Buddha’s Hand Citron Olive Oil and minced garlic together. Generously drizzle or baste over the artichoke allowing it to fill the center cup and go between the leaves. Then add salt and pepper to taste and lightly dust over the top with paprika.
  4. Place in refrigerator for a minimum of 10 minutes to marinate and get firm.
  5. Then when ready to eat place on BBQ on high heat until there are nice grill marks on each side. About 6-7 minutes each side.
  6. You can also reserve a small amount of oil and garlic to use for dipping. Serve and enjoy!
Spring Salad

Spring Salad

We like to use Calivirgin Lusty Lemon Olive Oil

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Spring Salad
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Prep Time 35 minutes
Servings
6
Ingredients
  • 2 tbsp fresh lemon juice
  • 1/4 tsp Dijon Mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp minced thyme leaves
  • 1/2 cup Calivirgin Lusty Lemon Olive Oil
  • 1 bunch fresh asparagus sliced into ribbons
  • 5 large radishes thinly sliced
  • 1 cup fava beans shelled and blanched (fresh or frozen green peas can be substituted)
  • 1/2 cup Goat Cheese crumbled
Prep Time 35 minutes
Servings
6
Ingredients
  • 2 tbsp fresh lemon juice
  • 1/4 tsp Dijon Mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp minced thyme leaves
  • 1/2 cup Calivirgin Lusty Lemon Olive Oil
  • 1 bunch fresh asparagus sliced into ribbons
  • 5 large radishes thinly sliced
  • 1 cup fava beans shelled and blanched (fresh or frozen green peas can be substituted)
  • 1/2 cup Goat Cheese crumbled
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Instructions
  1. Whisk lemon juice, mustard, salt, pepper, and thyme together in a small bowl. Drizzle in oil, whisking constantly until well combined.
  2. To create asparagus ribbons, place spears horizontally on a cutting board and slice along the spear with a vegetable peeler.Toss asparagus ribbons, radishes, and fava beans in a medium bowl. Add dressing to taste and toss. Top with goat cheese crumbles and serve.
Recipe Notes

Recipe Courtesy of Southernboy Dishes - cook, eat, dish