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Month: April 2018

Honey Balsamic Carrots

Honey Balsamic Carrots

We like it with Calivirgin Premium Olive Oil and Calivinegar Barrel Aged Balsamic Vinegar

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Honey Balsamic Carrots
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Course Side Dish
Prep Time 5 minutes
Cook Time 45 minutes
Servings
4
Ingredients
  • 1 pound thin carrots
  • 1 1/2 tablespoons Calivirgin Premium Olive Oil
  • 1 teaspoon course sea salt add more to taste
  • ground black pepper to taste
  • 1 tablespoon honey
  • 3 tablespoons Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon butter
  • 1 tablespoon fresh chopped parsley (optional to garnish)
Course Side Dish
Prep Time 5 minutes
Cook Time 45 minutes
Servings
4
Ingredients
  • 1 pound thin carrots
  • 1 1/2 tablespoons Calivirgin Premium Olive Oil
  • 1 teaspoon course sea salt add more to taste
  • ground black pepper to taste
  • 1 tablespoon honey
  • 3 tablespoons Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon butter
  • 1 tablespoon fresh chopped parsley (optional to garnish)
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Instructions
  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper. Place the carrots on the lined baking sheet. Drizzle the carrots with the olive oil, and season with the salt and ground black pepper. Toss to combine.
  2. Roast the carrots for 25 to 40 minutes, depending on the size of carrots, shaking the pan every 10 minutes, or until cooked-through and nicely browned. While carrots are cooking, begin to prepare the glaze by adding the honey and balsamic vinegar to a small saucepan. Cook over medium heat, stirring often, for about 5 minutes, until thickened.
  3. Remove the glaze from the heat, add the butter, and stir until the butter is melted and well-combined. When the carrots are roasted, toss with the honey balsamic glaze, and then return to the oven for another 5 to 10 minutes, or until the glaze thickens and coats the carrots.
  4. Transfer the carrots to a serving dish and sprinkle with a few more drops of the balsamic vinegar and some sea salt, if desired. Garnish with the chopped parsley, if using. Serve hot or warm, as desired.
Recipe Notes

Tip- You can reduce the amount of cooking time by cutting the carrots in half lengthwise or into other desired shapes and/or sizes.

Recipe from Tip Hero

Grilled Balsamic Steak

Grilled Balsamic Steak

Make this recipe with Calivinegar Barrel Aged Balsamic and Calivirgin Premium Extra Virgin Olive Oil

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Grilled Balsamic Steak
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Course Main Dish
Cook Time 15 minutes
Passive Time 8 hours
Servings
4
Ingredients
  • 1 1/2 pounds flat iron steak
  • 1/4 cup Calivirgin Premium Olive Oil
  • 1/4 cup Calivinegar Balsamic Vinegar
  • 1/2 cup red wine
  • 6 garlic cloves minced
  • 2 tablespoons fresh chopped rosemary
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
Course Main Dish
Cook Time 15 minutes
Passive Time 8 hours
Servings
4
Ingredients
  • 1 1/2 pounds flat iron steak
  • 1/4 cup Calivirgin Premium Olive Oil
  • 1/4 cup Calivinegar Balsamic Vinegar
  • 1/2 cup red wine
  • 6 garlic cloves minced
  • 2 tablespoons fresh chopped rosemary
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
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Instructions
  1. In a bowl whisk together garlic, extra virgin olive oil, balsamic, 1/4 cup red wine, 1 tablespoon chopped rosemary, salt and pepper.
  2. Place flat iron steak in a resealable plastic bag. Pour marinade over the top. Shake to coat steak in marinade. Refrigerate for 8 hours or overnight.
  3. When you're ready to cook, preheat your grill to medium-high heat.
  4. Place the steak on the grill and reserve the marinade. Cook steak 3 - 4 minutes per-side for medium rare. Remove steak from grill and let rest for 10 minutes. Remember the steak will continue to cook a bit while resting.
  5. Meanwhile, pour marinade into a skillet over medium heat. Pour in remaining 1/4 cup of red wine. Bring to a boil and allow to cook until it reduces by half, 5 - 10 minutes. Stir in remaining tablespoon of fresh rosemary. Remove from heat.
  6. After steak has rested, slice it against the grain into 1/2 inch slices. Spoon sauce over the top and serve.
Recipe Notes

Recipe by Life's Ambrosia

Beet Carpaccio

Beet Carpaccio

Try it with Calivirgin Premium Olive Oil or any flavored Calivirgin Olive Oil of your choice

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Beet Carpaccio
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Prep Time 15 minutes
Servings
4-6
Ingredients
  • 1 8.8 ounce package Love Beets
  • 3 tablespoons Calivirgin Olive Oil of your choice
  • 3 basil leaves finely chopped
  • 1 tablespoon white vinegar
  • 1/4 cup feta cheese crumbles
  • microgreens for topping as desired
  • pinch salt to taste
Prep Time 15 minutes
Servings
4-6
Ingredients
  • 1 8.8 ounce package Love Beets
  • 3 tablespoons Calivirgin Olive Oil of your choice
  • 3 basil leaves finely chopped
  • 1 tablespoon white vinegar
  • 1/4 cup feta cheese crumbles
  • microgreens for topping as desired
  • pinch salt to taste
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Instructions
  1. Stir together the olive oil, vinegar, and basil in a small bowl until well combined (note: you can also use a blender).
  2. Arrange the beet slices on a place or cheese board and top with feta cheese, micro greens, and fresh cracked pepper. Drizzle with Calivirgin Olive Oil of your choice and serve.
Recipe Notes

Recipe by Love Beets

Red Wine Chili

Red Wine Chili

We like it with Calivirgin Jalapeno Garlic Olive Oil or any flavored oil of your choice

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Red Wine Chili
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Servings
Ingredients
  • 1 pound ground beef cooked
  • 1/4 cup Calivirgin Jalapeno Garlic olive oil
  • 1 medium onion chopped
  • 2 bell peppers diced
  • 3 garlic cloves minced
  • 90 ounces red kidney beans
  • 6 ounces tomato paste
  • 56 ounced canned diced tomatoes
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1/2 cup red wine
  • 1 tablespoon ground chipolte pepper
  • sour cream optional
  • shredded cheese optional
Servings
Ingredients
  • 1 pound ground beef cooked
  • 1/4 cup Calivirgin Jalapeno Garlic olive oil
  • 1 medium onion chopped
  • 2 bell peppers diced
  • 3 garlic cloves minced
  • 90 ounces red kidney beans
  • 6 ounces tomato paste
  • 56 ounced canned diced tomatoes
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1/2 cup red wine
  • 1 tablespoon ground chipolte pepper
  • sour cream optional
  • shredded cheese optional
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Recipe Notes

Try it with our Olive Oil Cornbread recipe

Recipe by Baby Steps Dietitian

Lemon Pepper Chicken

Lemon Pepper Chicken

We like it with Calivirgin Lusty Lemon Olive Oil

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Lemon Pepper Chicken
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Course Main Dish
Prep Time 8 minutes
Cook Time 12 minutes
Servings
4 people
Ingredients
  • 4 thin cut boneless skinless chicken breasts
  • 1/3 cup all-purpose flour
  • 1 tablespoon lemon pepper seasoning
  • 2 tablespoons Calivirgin Lusty Lemon Olive Oil
  • 2 tablespoons butter
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon fresh chopped parsley
  • salt to taste
  • lemon slices to garnish
Course Main Dish
Prep Time 8 minutes
Cook Time 12 minutes
Servings
4 people
Ingredients
  • 4 thin cut boneless skinless chicken breasts
  • 1/3 cup all-purpose flour
  • 1 tablespoon lemon pepper seasoning
  • 2 tablespoons Calivirgin Lusty Lemon Olive Oil
  • 2 tablespoons butter
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon fresh chopped parsley
  • salt to taste
  • lemon slices to garnish
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Instructions
  1. Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl.
  2. Heat the olive oil in a large pan over medium high heat. Dredge the chicken breasts in the flour mixture, turning to coat evenly.
  3. Place the chicken in the pan and cook for 5-6 minutes per side or until done. Remove the chicken from the pan and place on a plate. Cover to keep warm.
  4. Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste. Spoon the sauce over the chicken. Sprinkle with parsley and serve.
Recipe Notes

Tip- This recipe works with fish also

Recipe by Dinner at the Zoo

No-Fuss Oregano Focaccia

No-Fuss Oregano Focaccia

We like it with Calivirgin Oh! Oregano Olive Oil or Calivirgin Rustic Rosemary Olive Oil

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No-Fuss Oregano Focaccia
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Prep Time 5-10 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
12 people
Ingredients
  • 2 tablespoons Calivirgin Oh! Oregano Olive Oil to drizzle into the pan
  • 3 tablespoons Calivirgin Oh! Oregano Olive Oil for dough
  • 1/2 cups warm water
  • 1 1/4 teaspoons salt
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon instant yeast
  • 4 teaspoons Calivirgin Dipping Spices or Italian spices of your choice
Prep Time 5-10 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
12 people
Ingredients
  • 2 tablespoons Calivirgin Oh! Oregano Olive Oil to drizzle into the pan
  • 3 tablespoons Calivirgin Oh! Oregano Olive Oil for dough
  • 1/2 cups warm water
  • 1 1/4 teaspoons salt
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon instant yeast
  • 4 teaspoons Calivirgin Dipping Spices or Italian spices of your choice
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Instructions
  1. Use non-stick vegetable oil spray to lightly grease a 9" x 13" pan. Drizzle about 2 tablespoons Calivirgin olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great flavor and a bit of crunch.
  2. Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes — it should be quite puffy, but not fragile-looking.
  3. While the dough is rising, preheat the oven to 375°F. Gently poke the dough all over with your index finger. Drizzle it lightly with olive oil, and sprinkle with Calivirgin Dipping Spices or the dried herbs of your choice, if desired.
  4. Bake the bread until it's golden brown, 25 to 30 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Recipe Notes

Tip- Hydrate your Calivirgin Dipping Spices in a small dish with a little hot water before using.

Recipe by King Arthur Flour

Zucchini Noodles with Creamy Avocado Pesto

Zucchini Noodles with Creamy Avocado Pesto

We like it with Calivirgin Premium Olive Oil or Calivirgin Bountiful Basil Olive Oil

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Zucchini Noodles with Creamy Avocado Pesto
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Servings
8
Ingredients
Zoodles
  • 6 large zucchini spiralized
  • 1 tablespoon Calivirgin Premium Olive Oil
Sauce
  • 2 ripe avocados
  • 1 cup fresh basil leaves
  • 2 garlic cloves
  • 1/4 cup pine nuts
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 3 tablespoons Calivirgin Premium Olive Oil
  • fresh cracked pepper to taste
Servings
8
Ingredients
Zoodles
  • 6 large zucchini spiralized
  • 1 tablespoon Calivirgin Premium Olive Oil
Sauce
  • 2 ripe avocados
  • 1 cup fresh basil leaves
  • 2 garlic cloves
  • 1/4 cup pine nuts
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 3 tablespoons Calivirgin Premium Olive Oil
  • fresh cracked pepper to taste
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Instructions
  1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
  2. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
  3. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
  4. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy.
Recipe Notes

Recipe by Kelly at Eat Yourself Skinny

Blood Orange and Cardamom Pound Cake

Blood Orange and Cardamom Pound Cake

We like it with Calivirgin Blood Orange Olive Oil

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Blood Orange and Cardamom Pound Cake
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Course Dessert
Prep Time 10 minutes
Cook Time 60 minutes
Servings
1 loaf
Ingredients
Blood Orange Cake
  • 3/4 cup Calivirgin Blood Orange Olive Oil
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 blood oranges zested
  • 3 teaspoons ground cardamom
Topping
  • 2 tablespoons unsalted butter
  • 3 tablespoons brown sugar
  • 1/2 blood orange washed and thinly sliced
Course Dessert
Prep Time 10 minutes
Cook Time 60 minutes
Servings
1 loaf
Ingredients
Blood Orange Cake
  • 3/4 cup Calivirgin Blood Orange Olive Oil
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 blood oranges zested
  • 3 teaspoons ground cardamom
Topping
  • 2 tablespoons unsalted butter
  • 3 tablespoons brown sugar
  • 1/2 blood orange washed and thinly sliced
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Instructions
  1. Preheat oven to 350 F. Place butter and brown sugar into the bottom of a loaf pan and place into the oven for about 5 minutes or until the sugar and butter are melted. Swirl the pan to evenly distribute the melted ingredients over the bottom. Arrange blood orange slices on the melted butter & sugar - a little overlap is fine. Grease the sides of the pan.
  2. In a small mixing bowl, whisk together flour, baking powder, salt, and cardamom. In a medium-sized mixing bowl, beat sugar and eggs until thick and pale yellow.
  3. Mix in milk and vanilla until just combined. Add in olive oil a little bit at a time until just combined. Mix in dry ingredients a little bit at a time until just combined. Fold in zest.
  4. Pour batter over blood oranges. Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. 40 minutes into the bake, check to see if the top is getting overly brown. If so, cover with foil for the remaining 20 minutes.
  5. Cool for 10 minutes before inverting onto a board. Transfer to a cooling rack. When cool, slice and serve.
Recipe Notes

Recipe by Steph at Cupcake Project

Smoked Gouda and Truffle Oil Macaroni

Smoked Gouda and Truffle Oil Macaroni

We used Calivirgin White Truffle Oil

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Smoked Gouda and Truffle Oil Macaroni
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Prep Time 20 minutes
Cook Time 30 minutes
Servings
8-10 people
Ingredients
  • 1 pound spiral pasta cooked
  • 12 ounces smoked gouda grated
  • 2 cup mozzarella grated
  • several teaspoons Calivirgin White Truffle Oil to taste
  • 1 tablespoon Dijon Mustard
  • 4 cups milk
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • salt and pepper, to taste
  • 1-2 cups panko crumbs
Prep Time 20 minutes
Cook Time 30 minutes
Servings
8-10 people
Ingredients
  • 1 pound spiral pasta cooked
  • 12 ounces smoked gouda grated
  • 2 cup mozzarella grated
  • several teaspoons Calivirgin White Truffle Oil to taste
  • 1 tablespoon Dijon Mustard
  • 4 cups milk
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • salt and pepper, to taste
  • 1-2 cups panko crumbs
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Instructions
  1. Heat the oven to 350 degrees. Cook & cool the pasta. Drizzle about 1 tsp truffle oil on it & stir it in. Set aside. Warm the milk.
  2. In another pan, melt the butter over med-high heat & then add the flour. Whisk constantly & it should bet thick pretty fast. Heat it until it starts to turn a golden sandy color. Then, reserving ONE CUP of the milk to the side for later, add the remaining 3 cups of milk 1/2 cup at a time, whisking the whole time, until all the milk is incorporated & it is sorta thick – but still pourable.
  3. Whisk in the Dijon and a tsp of truffle oil. Taste it and decide whether you think it could use more truffle oil. Now add the smoked Gouda & the mozzarella. When the cheese is melted and incorporated, mix in the pasta. Taste it. Does it need more truffle oil? You decide but try to go light with it. Stir in last cup of milk if you feel it is needed for a wetter consistency.
  4. Treat a casserole pan or a bunch of ramekins with cooking spray and put the pasta in. Top with panko. Bake for about 30 minutes or until it is all melted and the panko is beginning to brown. Serve with additional truffle oil on the table so folks can add more if they like a heavy truffle flavor.
Recipe Notes

Recipe from Delightful Delicious Delovely

Stuffed Peppadew Peppers

Stuffed Peppadew Peppers

Try it with Calivirgin Guilty Garlic Olive Oil and Calivinegar Barrel Aged Balsamic Vinegar 

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Stuffed Peppadew Peppers
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Course Appetizer
Prep Time 10 minutes
Servings
5 people
Ingredients
  • 25-30 Peppadew Peppers stem and seeds removed
  • 1 1/2 tablespoons fresh basil finely chopped
  • 1 tablespoon chives finely chopped
  • 1 green onion, finely chopped
  • 1 teaspoon lemon zest
  • 2 cloves Minced Garlic
  • 6 ounces Goat Cheese
  • 2 tablespoons plain yogurt
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 1 1/2 teaspoon Calivirgin Olive Oil of your choice
  • drizzle Calivinegar Balsamic Vinegar (optional)
Course Appetizer
Prep Time 10 minutes
Servings
5 people
Ingredients
  • 25-30 Peppadew Peppers stem and seeds removed
  • 1 1/2 tablespoons fresh basil finely chopped
  • 1 tablespoon chives finely chopped
  • 1 green onion, finely chopped
  • 1 teaspoon lemon zest
  • 2 cloves Minced Garlic
  • 6 ounces Goat Cheese
  • 2 tablespoons plain yogurt
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 1 1/2 teaspoon Calivirgin Olive Oil of your choice
  • drizzle Calivinegar Balsamic Vinegar (optional)
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Instructions
  1. In a medium bowl, mix together Calivirgin Olive Oil, goat cheese, basil, parsley, chives, green onion, lemon zest, garlic and yogurt. If the filling is too thick, add a little more yogurt to thin it out. Pipe filling into drained peppers and serve.
  2. Tips: To pipe the filling, you can place it into a gallon-sized ziptop bag and snip off the corner, use a piping bag or squeeze bottle.